Text 24008, 81 rader
Skriven 2012-04-24 23:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: 2012 Picnic
=======================
 -=> On 04-24-12  15:49,  Janis Kracht <=-
 -=> spoke to Burton Ford about 2012 Picnic <=-

 JK> Ok, I think this settles it since both you and Ruth and 
 JK> Steve can make it on the first selection.. so we'll go for 
 JK> July 19,20,21, 22.

Got it --- now we can start looking at B&B and Motels.

 JK> We'll just unpack 'Tout de suite' (grin)  That, or hand out 
 JK> a box per visitor? Lol.. just kidding.

Unpacked boxes can make nice picnic tables :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polenta Beef Stew
 Categories: Stew, Beef
      Yield: 4 servings
 
    1/4 c  All-purpose flour
      1 ts Garlic powder
      1 ts Dried thyme, crushed
    1/2 ts Salt
    1/2 ts Pepper
      2 lb Boneless beef chuck stead,
           -cut into 1-inch pieces
      2 tb Olive oil
      1 md Onion, chopped (1/2 cup)
      6    Cloves garlic, minced
      1 ts Snipped fresh rosemary or
    1/4 ts Dried rosemary, crushed
 14 1/2 oz Can beef broth
  1 1/2 c  Dry red wine
      8 oz Boiling onions
      5 md Carrots, cut into 1-inch
           -chunks
      1    Recipe Polenta (see recipe
           -below)
    1/2 c  Snipped fresh flat-leaf
           -parsley (optional)
    1/2 c  Tomato paste

MMMMM--------------------------POLENTA-------------------------------
      3 c  Milk
      1 c  Cornmeal
      1 c  Water
      1 ts Salt
      2 tb Butter
 
  In a medium bowl stir together, flour, garlic powder, thyme, basil,
  salt, and pepper.  Coat meat with flour mixture.  In a Dutch oven
  brown half the meat in hot oil over medium-high heat.  Remove from
  Dutch oven. Repeat with remaining meat.  Return all meat to pan.  Add
  chopped onion, garlic, and rosemary.  Cook and stir until onion is
  tender but not brown.  Add broth and wine.  Bring to boiling; reduce
  heat.  Cover and simmer for 1-1/2 hours.
  
  Add boiling onions and carrots.  Cover and simmer for 30 minutes more
  or until vegetables are tender.  Meanwhile, prepare Polenta.  Just
  before serving, stir parsley and tomato paste into beef stew.  Serve
  in bowls with polenta.  Garnish with flat-leaf parsley, if desired.
  Makes 8 servings.
  
  To make the polenta:
  In a large saucepan bring milk just to simmer.  In bowl combine
  cornmeal, water, and salt.  Stir cornmeal mixture slowly into hot
  milk. Cook and stir until mixture comes to a boil.  Reduce heat to
  low.  Cook 10 to 15 minutes or until mixture is thick, stirring
  occasionally.  If too thick, stir in additional milk.  Stir in butter
  until melted. Transfer to serving dish. Ladle beef stew on top.
  Makes 8 servings. From:  Ted Badasci
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:46, 24 Apr 2012
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)