Text 27249, 75 rader
Skriven 2012-07-16 23:26:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: NY prohibition retur
================================
 -=> On 07-16-12  09:42,  Janis Kracht <=-
 -=> spoke to Jim Weller about NY prohibition returns <=-

 JK> No kidding.. I wish the industry would make a war on food-
 JK> additives like pink-slime and meat-glue..  Ron was telling 
 JK> me about an article he read somewhere about a McDonald's 
 JK> employee who left a bag of frozen nuggets out ... and the 
 JK> nuggets turned to a pile of liquid slime.. eek.

Depends on how long it took for that to happen:-}}   All of us have on
occasion discovered some pretty slimy stuff at the bottom of our
vegetable bin crispers or in the far back of a shelf in the frig.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GLAZED BOILED BEEF BRISKET
 Categories: Main dish, Beef
      Yield: 6 Servings
 
      4 lb Beef Brisket
      2    Leeks, cut up
      2    Carrots, pared
      2    Stalks, celery coarse cut
     12    Black peppers, whole
      1    Bay leaf
      2 ts Salt
      1 ts Thyme leaves, dried

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Cooking liquid from meat
  1 1/2 ts Meat extract paste
      1    Beef bullion cube, crumbled
        ds Pepper
      1 ts Cornstarch
           Parsley sprigs (optional)
 
  Roll up beef tightly, Jelly roll fashion; secure with twine.
  
  Bring 2 1/2 qt. water to boiling in a large kettle.  To water, add
  beef and other ingredients; bring to boiling.  Then reduce heat;
  simmer covered about 3 1/2 hours or until tender.
  
  Remove beef from cooking liquid. Place in shallow baking pan, keep
  warm. Strain cooking liquid, reserving 1/2 cup.
  
  Make glaze:  In a small saucepan, combine reserved liquid, meat
  extract paste, bullion cube, and pepper.
  
  Combine cornstarch with 2 T cold water; stir into mixture in saucepan.
  Bring to boiling, stirring:  mixture will be thickened and
  translucent.
  
  Brush meat with some of the glaze.  Run under broiler, 6 inches from
  heat for 2 minutes.
  
  Brush with the rest of the glaze; broil 1 minute longer.
  
  Discard twine and cut into slices.  Garnish with parsley if desired.
  
  Serve with Horseradish sauce.
  
  **JJ** 042796.0002
  McCalls Company Cookbook M9
  From: Jj Judkins                      Date: 05-13-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:35, 16 Jul 2012
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