Text 30906, 91 rader
Skriven 2012-11-09 00:06:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30882 av Dave Drum (62531.cooking)
Ärende: Re: grexpectations
==========================
 -=> On 11-08-12  07:08,  Dave Drum <=-
 -=> spoke to Jim Weller about grexpectations <=-

 DD> My brother did a re-fi on his home - and went from 7.2% to 2.75%
 DD> interest on the balance. Saving a tidy sum and lowering his monthly
 DD> stroke - which he and Ms. Vicky promptly began making double-ups on to
 DD> save even more $$$ at the end of the term.

That was the smart thing to do.  The folks who get into trouble are
those who refinance just to take money out for new car or whatever --
and then end up getting underwater when real estate prices go down.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brisket Chunk Wagon Stew
 Categories: Stew, Beef
      Yield: 1 Servings
 
      2 tb Bacon grease or vegetable
           Oil
      3 lb Beef brisket, fat trimmed
           And cut into 1 1/2 in cube
    3/4 ts Salt
    1/2 ts Black pepper, freshly
           Ground
      1 lg Onion, chopped
      2    Cloves garlic, minced
      4 c  Beef stock (preferably
           Homemade or canned
           -low-sodium broth)
      8 oz Chopped mild green chilies,
           Drained
      2 lb Red-skinned potatoes,
           Scrubbed and cut into
           - 1    in pieces
      2 c  Fresh or thawed frozen corn
           Kernels
    1/4 c  Fresh cilantro (coriander)
           Or parsley, chopped
      1 c  Flour
 
  In a large flameproof casserole or Dutch oven, heat the bacon grease
  over medium heat.  Season the beef brisket with salt and pepper.
  Working in batches to avoid crowding, add the brisket and cook,
  turning occasionally, until browned on all sides, about 8 minutes.
  Transfer the brisket to a plate.
  
  Add the onion and garlic to the casserole and cook, stirring often,
  until the onion is softened, about 4 minutes.  Stir in the beef stock.
  Return the brisket to the pot and add the chilies.  Bring to a simmer
  over high heat, skimming off any foam that forms on the surface.
  Reduce the heat to low, cover and simmer until the brisket is tender,
  about 2-1/2 hours.
  
  During the last 30 minutes, stir in the potatoes, corn, and cilantro.
  Remove from the heat and let stand 5 minutes.  Skim any fat from the
  top of the stew. (It's easier to remove the fat if the stew is cooled
  to room temperature, covered and refrigerated overnight.  Discard
  hardened fat from surface.  Reheat gently over low heat before
  proceeding.)
  
  In a small bowl, whisk 1 cup of the cooking liquid with the flour
  until smooth.  Stir into the stew and simmer until the sauce is
  thickened, about 3 minutes.  Season the stew with additional salt and
  pepper; serve hot.  Freezes and reheats well.
  
  Makes 8 servings.
  
  Per serving:  2 vegetable, 2 bread/starch, 4 medium-fat meat, 1 fat;
  
  543 calories, 38 gm carbohydrate, 37 gm protein, 27 gm fat,
  509 mg sodium, 114 mg cholesterol, and 41 mg calcium
  (Diabetic exchanges and nutrient data calculated by
  Bea Krinke, St. Paul, a registered dietitian.)
  
  Recipe:  "National Cowboy Hall of Fame Chuck Wagon Cookbook, Authentic
  Recipes from the Ranch and the Range" by B. Byron Price
  (William Morrow & Co., Hearst Books, New York, 1995, hardcover,
  $20, 302 pages).
  
  From: David Pileggi                   Date: 07-15  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:34, 09 Nov 2012
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