Text 3793, 76 rader
Skriven 2013-08-21 22:51:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3787 av Janis Kracht (1:261/38)
Ärende: Knee
============
 -=> On 08-21-13  12:31,  Janis Kracht <=-
 -=> spoke to Nancy Backus about allergies  was: Mayo <=-

 > Gail seemed to be fading earlier in the evenings this year, probably
 > since she was still recouperating from her knee surgery...  :)

 JK> Could be.. I was _really_ glad to see her walking so well 
 JK> at the picnic. My mom wasn't so lucky since she was someone 
 JK> who produced keyloids after any surgery.  Mom was in 
 JK> constant pain from the day she had that surgery.

I have to give Gail a *LOT* of credit for that fast recovery.  She
prepared for it for three weeks ahead with all sorts of exercises to
strengthen the muscles that were about to be abused.  Then, after
surgery, she has kept up with the recommended physical therapy and is
still doing exercises.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smothered Round Steak
 Categories: Cajun, Main dish, Meat
      Yield: 4 servings
 
      2 lb Round steak
    1/2 t  Ground black pepper
      1 t  Ground white pepper
    1/2 c  Vegetable oil
      2 ea Bell peppers, chopped
      1 c  Beef stock or water
      2 t  Salt
      1 t  Ground red pepper
      1 x  All-purpose flour (dredging)
      3 ea Medium onions, chopped
      1 ea Celery rib, chopped
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique that
  works wonders with everything from game to snap beans.  It's similar
  to what the rest of the world knows as braising--the ingredients are
  briefly browned or sauteed, then cooked with a little liquid over a
  low heat for a long time."

  Season the roast with one half of the salt and peppers.  Dust with
  flour on all sides.  Heat the oil in a Dutch oven or other large heavy
  pot over medium-high heat, add the steak, and brown well on all sides.
  Remove the meat and pour off all but 1 teaspoon of the oil.

  Add half the onions, bell peppers, celery, and the other half of the
  seasonings, and the stock or water.  Stir well and reduce the heat to
  the lowest possible point.

  Return the roast to the pot and cover with the remaining vegetables.
  Cover and let cook until the meat is very tender, about 1 hour and 15
  minutes.

  Serve the meat in slices, with rice alongside and the gravy over all.

  When you try this recipe with other kinds of meat, be sure to adjust
  the cooking times accordingly--let tenderness be your guide. For extra
  flavorful roasts, try larding with slivers of garlic before
  smothering.

  Serves 4-6

  From Alex Patout's "Cajun Home Cooking" Random House Inc.
  ISBN 0-394-54725-X

  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:56:41, 21 Aug 2013
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