Text 207, 130 rader
Skriven 2010-08-15 06:39:00 av Dave Drum (43881.cooking)
    Kommentar till text 180 av JIM WELLER (1:123/140)
Ärende: Re: Again
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

DD> This one didn't make it off the Holodeck for whatever reason. It
 DD> appeared in this morning's packet from there. But, not at Doc's or
 DD> FidoTel. <shrug>

 JW> Actually I did receive the first message at Doc's. But something is
 JW> wonky. There has been very little traffic the past three days; I'm
 JW> wondering if there is a connectivity problem somewhere.

I have noticed that we are in the Dog Days of August. The Hafflys are in Noo
Yawk dealing with family matters. Nancy Backus is camping at her version of
Walden Pond, Michael is dealing with confuser woes, lack of power and lack of a
permanent, fixed address, etc. And I dunno what has happened to Sean - it's
like he stepped off a cliff. I suspect that life has intruded on his BBS
activities.  Bv)=

Anyway - I had posted both messages in the same packet. I did the first one and
another then did my SF Gate recipes and the idea popped into my head the your
cholesterol/brain remark begged for a rejoinder. And I had the Southern Fried
Deep-Fat Fried Fat recipe which I had done a couple of time but never posted as
there was never an appropriate place for it in the echo ...

I suspect that HoloDeck's tosser may have looked askance at the post - even
though I re-titled it. I see it went the second time, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Second Time Around Veal Stew - Marengo Style
 Categories: Beef, Mushrooms, Citrus
      Yield: 4 servings
 
      1 tb Butter
      8 oz Mushrooms; trimmed, caps only
           - sliced
    1/4 ts Ground orange zest
    1/2 c  Chopped canned plum tomatoes
    1/4 c  White wine
    1/2    Recipe "Blueprint for Veal
           - Stew" *
    1/2 c  Pitted, sliced, green olives

  * Separate recipe
 
  In a saucepan saute the mushrooms in butter until soft. Add
  the orange zest and tomatoes and white wine. Reduce until
  thickened. Add the veal stew and bring to a simmer. Add
  olives and season to taste with salt and pepper.

  Recipe By: Michelle Urvater's Cooking Monday to Friday

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blueprint For Veal Stew
 Categories: Beef, Stews, Vegetables, Wine
      Yield: 8 servings

      4 lb Veal shoulder; in 1" cubes
           - patted dry
    1/4 c  Vegetable oil
      3 tb Butter
      2 lg Carrots; fine dice
      1 lg Onion; thin sliced
      1    Rib celery; fine minced
      2 cl Minced garlic
    1/2 c  Dry white wine
           Beef broth or veal stock

MMMMM----------------------BOUQUET GARNI----------------------------
           Parsley
           Bay leaf
           Peppercorns
      1 tb Beurre manie; approx
 
 Preheat the oven to 325øF.
 
  In an oven proof casserole, heat, until very hot, half of
  the oil. In small batches brown the veal cubes on all sides.
  When one batch is done, add more oil if you need to and
  continue to brown until all the veal is done.

  Discard the fat in the casserole and replace it with the
  butter. Add the carrot, onion and celery, cover and simmer 5
  minutes or until onions are translucent. Add the white wine
  and boil down for a minute or until alcohol has evaporated.

  Return the veal cubes to the casserole with garlic and add
  just enough broth to barely cover the veal. Bring the liquid
  to a boil, add the bouquet garni, put a buttered piece of
  parchment or brown paper on top of the meat, then a lid on
  the casserole and set in the oven. Cook for 1 1/4 to 1 1/2
  hours or until the meat is tender.
 
  Remove casserole from the oven and strain the contents
  through a sieve and the liquid into another saucepan;
  discard bouquet garni. Divide solids into 2 batches.

  Degrease the liquid and boil it down until reduced to 3
  cups. Remove 1 1/2 cups of the liquid and add it to half of
  the meat. Return the other half of the veal to the remaining
  liquid. Season with salt and pepper. Thicken with beurre
  manie if you wish. Serve with rice, polenta or potatoes;
  garnish with parsley
 
  Yield: 8 servings

  Recipe By: Michelle Urvater's Cooking Monday to Friday

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If people take the trouble to cook, you should take the trouble to eat.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)