• Posts

    From JIM WELLER@1:135/392 to DAVE DRUM on Sat Oct 16 18:40:00 2021

    Quoting Dave Drum to Jim Weller <=-

    Doc's still is not carrying the Recipes echo -- after telling
    me he was going to fix the problem. I've a feeling his feed
    doesn't carry it but does carry the far right wing political
    echoes that Ed likes.

    I thought Sean kept Home Cooking going but let Recipes die as it was
    redundant and had no traffic (other than yourself.)

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Basque Oxtails
    Categories: Beef, Wine, Onion, Spanish
    Yield: 8 Servings

    4 lb Oxtails
    2 tb Olive oil
    1 c Chopped celery
    1 md Yellow onion; peel, chop
    2 Carrots; sliced
    3 Garlic cloves; peeled
    2 Shallots; peeled and chopped
    1 tb Chopped fresh parsley
    1 tb All-purpose flour
    2 1/2 c Beef stock; fresh or canned
    1 1/2 c Red wine
    2 Bay leaves
    1/2 ts Dried whole thyme
    Salt
    Freshly-ground black pepper

    Rub the oxtails with salt and freshly ground black pepper. Using a
    large black frying pan brown the seasoned oxtails in the oil. You
    will need to do this in about three batches. Remove the meat to a
    6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan
    and saute the celery, onion, carrots, garlic, shallots and
    parsley. When the onions are clear add the flour and stir in well.
    Saute a few minutes longer and add the remaining ingredients along
    with the oxtails, except the salt and pepper. Simmer partially
    covered for 2 hours or until tender. Stir occasionally. Add salt
    and pepper to taste as the dish finishes.

    This dish is from Louis' Basque Corner in Reno. The Basque
    sheepherders came to this Nevada area generations ago and they
    brought their recipes with them. Louis and Lorraine Erreguible
    have kept up the Basque boarding house tradition of dining and the
    place is just terrific.

    Recipe by: Louis and Lorraine Erreguible
    Source: THE FRUGAL GOURMET by Jeff Smith
    Formatted by Joe Comiskey


    MMMMM

    Cheers

    Jim


    ... Food is often an extension of nationalist or ethnic feelings.

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  • From Dave Drum@1:229/452 to JIM WELLER on Sun Oct 17 10:18:22 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Doc's still is not carrying the Recipes echo -- after telling
    me he was going to fix the problem. I've a feeling his feed
    doesn't carry it but does carry the far right wing political
    echoes that Ed likes.

    I thought Sean kept Home Cooking going but let Recipes die as it was redundant and had no traffic (other than yourself.)

    It isn't deat yet - except at Doc's. It's mostly me and some occasional
    posters ... three at last count. Home_Cooking isn't doing much better.
    But I refuse to let them die.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tortilla Soup - Texas Home Cooking
    Categories: Latino, Soups, Poultry, Chilies, Breads
    Yield: 6 Servings

    8 c Unsalted chicken stock
    6 cl Roasted garlic; minced *
    1/2 c Red-ripe tomatoes; chopped,
    - seeded
    +=OR=+
    1/2 c Canned crushed tomatoes
    1 md Onion; 1/2 chopped, 1/2
    - sliced in thin rings
    1 Fresh jalapeno; in thin
    - rings
    1 Chipotle; whole if dried,
    - minced if canned
    1 ts Dried oregano; pref Mexican
    2 c Shredded cooked chicken or
    - turkey
    Juice of 1 lime
    Salt
    4 Corn tortillas; in thin
    - strips, toasted until
    - crisp

    MMMMM-------------------------GARNISHES------------------------------
    Chopped cilantro
    Cubed avocado
    Mexican Asadero cheese;
    - crumbled
    +=OR=+
    Monterey Jack cheese; grated

    In a large, heavy saucepan, bring the stock to a boil.
    Reduce the heat, and simmer uncovered until the stock is
    reduced to approximately 6 cups.

    Add the garlic, the tomatoes, the chopped half of the
    onion, the jalapeno, the chipotle, and the oregano to the
    stock. Continue to simmer, uncovered over medium-low heat
    another 30 minutes. While the soup cooks, place the
    remaining onions (sliced) on a greased baking sheet, and
    broil them until they are softened and a little brown
    around the edges. Add the broiled onions, the chicken, and
    the lime juice to the soup, and continue simmering until
    the chicken is just heated through. If you have used a
    dried chipotle, remove the chile, and either mince it and
    return it to the pan or discard it, depending on how spicy
    you want the meal.

    To serve, place a small handful of tortilla strips in each
    bowl, and pour the soup over. Pass the garnishes
    separately.

    * Roasted garlic: Place individual cloves with skins on,
    in a heavy skillet over low heat, and turn them until the
    skins darken on all sides and the cloves soften.

    NOTES: Tortilla soup originated in Mexico as a way to use
    old tortillas and leftover poultry, but it developed into
    one of the classics of the national cuisine. If you want
    the full flavor of the dish, don't skip the steps of
    roasting the garlic and broiling the onions. These actions
    add a smoky mellowness to the soup which you can enhance
    even more by using smoked poultry.

    From: Texas Home Cooking by Cheryl Alters Jamison, and
    Bill Jamison

    Typed by Bobbie Beers 3/16/96

    From: Jr Byers - 04 Oct 96

    Uncle Dirty Dave's Archives

    MMMMM

    ... Mexican food is a dynamic culinary culture.
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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Oct 17 22:06:00 2021

    Quoting Dave Drum to Jim Weller <=-

    Recipes echo / occasional posters ... three at last count.
    Home_Cooking isn't doing much better. But I refuse to let them
    die.

    I prefer to spend my time and energy reaching out to a larger
    audience. One that actively responds to my input.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Oxtail Stew with Parsley Dumplings
    Categories: Beef, Stews, Potatoes, Dairy, Dumplings
    Yield: 6 Servings

    3 lb Oxtail
    1 1/2 ts Celery salt
    Flour
    2 Whole cloves
    Salt and pepper
    2 Bay leaves
    4 tb Fat
    2 c Diced potatoes
    2 1/2 c Water
    2 c Sliced carrots
    1 c Sliced onions
    12 sm Whole onions
    10 1/2 oz Can tomatoes
    4 ts Baking powder
    1 tb Lemon juice
    1/2 c Chopped parsley
    1 Clove of garlic, halved
    1 1/4 c Milk
    1 ts Worchestershire sauce
    1/4 c Melted fat or oil
    1 ts Sugar

    Cut the oxtail into 1 1/2-inch lengths. Mix 1 cup flour with salt
    and pepper to taste and dredge the oxtail pieces in the seasoned
    flour. Brown in the hot fat in a Dutch oven. Add the water,
    onions, tomatoes, lemon juice, garlic, Worchestershire sauce,
    sugar, celery salt, cloves, bay leaves and 1 tablespoon salt and
    cover. Simmer for 3 hours. Add the vegetables and simmer for 30
    minutes longer or until tender. Sift 2 cups flour, 1 1/4 teaspoons
    salt and baking powder together into a mixing bowl. Combine the
    parsley, milk and melted fat and add to sifted ingredients. Stir
    just until blended and drop by spoonfuls into hot stew. Cover and
    cook for 12 minutes without lifting cover.

    MMMMM


    Cheers

    Jim

    ... Food geeks are a major part of the social fabric of the internet.

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  • From Dave Drum@1:3634/12 to JIM WELLER on Mon Oct 18 06:21:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Recipes echo / occasional posters ... three at last count.
    Home_Cooking isn't doing much better. But I refuse to let them
    die.

    I prefer to spend my time and energy reaching out to a larger
    audience. One that actively responds to my input.

    You old egomaniac you. Bv)=

    I can be an adherent to the don Quijote de la Mancha school of thought
    at times. No windmill safe or echo ignored.

    It's not a huge effort - I'm posting the recipes anyway. It doesn't
    take a lot to press <CTRL>F and an arrow key to forward to another
    echo. Generally less than a minute per echo - 2 minutes to forward
    10 to 20 posts.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Don Quixote
    Categories: Five, Beverages, Booze, Citrus, Herbs
    Yield: 1 guzzle

    1 oz Simple syrup
    5 Basil leaves
    1 oz Fresh lime juice
    2 Bar spoons orange marmalade
    1 1/2 oz Partida tequila
    Lime wedge; garnish

    Recipe courtesy of The Grille at The Morrison House

    In a mixing glass muddle 4-5 basil leaves and add 1
    ounce simple syrup. Muddle again. Add one ounce fresh
    lime juice, 2 bar spoons orange marmalade and 1 1/2
    ounce Partida tequila. Add ice and shake. Strain into
    rocks glass filled with ice. Garnish with lime wedge.

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

    MMMMM

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