Text 1795, 73 rader
Skriven 2013-06-27 01:33:46 av Sean Dennis (1:18/200.0)
   Kommentar till text 1784 av Ruth Hanschka (1:123/140)
Ärende: allergies  was: economiz
================================
Hi, Ruth-

 RH> Congratulations; you now have my allergy to the great outdoors. 

I've -always- been allergic to my environment both inside and out.  I'm
allergic to grass, weeds, mold (deathly allergic), house dust...and especially
allergic to mulberry trees.  I'm also allergic to whey but I still eat dairy
and deal with the odd side effect it gives me.

I have allergies 365 days a year.  I need to buy stock in the company that
makes Claritin... :/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paula Dean's Roast Beef
 Categories: Beef, Bacon, Onion
      Yield: 6 Servings
 
      3 lb Chuck roast, cut into
      1    Inch pieces
           Kosher salt and black pepper
           Garlic powder
           Cooking spray
    1/3 c  All-purpose flour, plus
    1/4 c  More
      4 tb Bacon grease
      4 tb Cooking oil
      1 lg Bell pepper, chopped
      2 md Onions, chopped
      1 c  Diced celery
      3 lg Cloves garlic, minced
      4 c  Beef broth or water
      3    Bay leaves
      1 ts Dried thyme
      2 tb Hot sauce (Texas Pete)
      1 tb Worcestershire sauce
      1 ts Salt
      1 ts Dried basil
      5 md Fresh tomatoes, peeled
           -and quartered
     10 oz Can extra hot stewed
           Tomatoes (Ro-Tel)
    1/2 c  Fresh chopped parsley
           Leaves
 
  Season beef with kosher salt, black pepper and garlic powder. Dust
  beef with about 1/3 cup flour and toss lightly. Spray a cast iron
  Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and
  4 tablespoons of cooking oil (you may use all bacon grease, all solid
  shortening, or all cooking oil if desired). Brown meat in hot fat and
  remove to a large bowl using a slotted spoon. Leaving fat in Dutch
  oven, saute bell pepper, onions, celery, and garlic. Brown vegetables
  and remove to bowl with a slotted spoon, leaving fat in the pot. Add
  or take away to total 3 tablespoons of fat to make your roux. To make
  roux, add about 1/4 cup of flour, stirring constantly and slowly
  until flour is a nice deep brown, being careful not to burn the
  flour. Slowly add 4 cups of beef broth or water and stir. Bring to a
  simmer and add back beef and vegetables. Add bay leaves, thyme, hot
  sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh
  tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15
  minutes, stirring occasionally. Just before serving, remove bay
  leaves and stir in 1/2 cup chopped parsley. Serve over your favorite
  hot buttered grits.
  
  From: Matt
 
MMMMM
 
Later,
Sean

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