Text 28567, 96 rader
Skriven 2015-06-27 06:52:57 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Crabby Appleton
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Michelle Urvater used to be very cute. What else?
 DD> She also hosted a show, back in the glory days of TVFN (when it was
 DD> something  besides "reality schtick", game shows and thinly disguised
 DD> "infomercials")

 ML> I wasn't so certain that there ever were glory days,
 ML> but I'd not disagree if you described them as better
 ML> days.

It was certainly more interesting and more watchable in those days. 

 ML>  called "Cooking - Monday to Friday" the premise of
 DD> which was to cook a large  amount of grub on Monday and use the planned
 DD> leftovers through the week.

 ML> Others have since run with that ball.

And it wasn't original with Ms Urvater - as you no doubt know (or should)
 
 DD> Title: Second Time Around Veal Stew - Marengo Style

 ML> Not sure whether this is worth starting another battle,
 ML> but that's going pretty far afield from what I know
 ML> as Marengo, which contains some odd ingredients, such
 ML> as eggs and crayfish (or shrimp at the very least).

Start all the battles you want - I'll not play. I have no idea (and less 
interest) what "authentic" Marengo requires. The recipe was not mine, I've 
never made it, I barely care, and it was chosen for it's originator.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original Taco Salad
 Categories: Beef, Beans, Cheese, Fruits, Greens
      Yield: 9 servings
 
      1 lg Head iceburg lettuce
  1 1/4 lb Lean ground beef
      1 tb Chilli spice mix
    1/2 ts Ground cumin
      1 cl Garlic; minced or pressed
    1/2 ts Dried oregano
     15 oz Can Ranch Style or "chilli
           - beans"; drained
      3 lg Ripe tomatoes; chopped
    1/2 c  Chopped green onion; both
           - white & green
      1 c  Grated sharp Cheddar cheese
      2 c  Slightly crushed Fritos
      2    Ripe Haas avocados; peeled,
           - rough chopped
      1 ts Salt
      3 tb Fresh lemon juice
    2/3 c  Mayonnaise
 
  With a paring knife, remove the core from the head of
  lettuce, as well as any thick ribs. Wash and drain well on
  paper towels in the refrigerator. Pat excess water from
  lettuce with more paper towels.
  
  Brown the ground beef with the chili powder, cumin, garlic
  and oregano. Drain well. Set aside and keep at room
  temperature.
  
  Tear the chilled lettuce into bite-size pieces and combine
  in a large bowl with the beef mixture, beans, tomatoes,
  onion, cheese, Fritos and avocados. Toss to combine
  ingredients.
  
  Mix the salt and lemon juice with the mayonnaise and stir
  until smooth. Pour mixture over the salad and toss again.
  Serve at once.
  
  Makes about 8 to 10 generous servings.
  
  Note: This recipe makes a lot of salad. It's a great
  choice for a buffet or gathering of eight, ten or a dozen
  guests. If you are making the recipe as stated here,
  you'll need a very large bowl in which to toss the salad
  and a somewhat smaller bowl in which to serve it. However,
  the recipe can be easily halved if you're cooking for a
  smaller group.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 10 July 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The belly rules the mind.
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)