JIM WELLER wrote to BILL SWISHER <=-

It's a popular destination for northern and western Canadians too,
along with Phoenix, Los Vegas and Mexico. Easterners tend to go to
Florida instead, with the adventuresome younger ones hitting Cuba,
wealthy ones The Bahamas, and very wealthy ones Bermuda.

I'm flying into Las Vegas on November 22th, and catch a shuttle on down
to Lake Havasu on the 23rd. Normally I rent a car for a one-way rental
and drive straight down. But they're being silly now days, so I'll
spend the night down on the strip and ride down the next day, cheaper
than a rental car. I've already started putting things into a pile
that should go down with me. There's usually lots of Canadians down
in Lake Havasu, not last year of course. My neighbors, with one space
between us, are from just northwest of Edmonton, Barrhead IIRC. I
think she might already be there. He's already said it'd be December
since he's waiting until after his, hopefully successful, hunting.
They're the ones who managed to gift me a nice kilo of dead Bullwinkle
a few years ago. I spent quite a while trying to figure out how I
could bard it. Didn't need to, after I'd thawed it I discovered it was
a flap of meat not a chunk (wrapped in freezer paper so there was no
way of knowing what was inside and they weren't around to ask).

Oh good, that is legal after all. [g]

I'm not that much of a purist. So I wouldn't have turned you in to the
food police. Besides I regularly create much more hidious travesties
aided and abetted by a stove.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Clyde's Meatloaf
Categories: Main dish
Yield: 8 Servings

1/2 c Old-fashioned oatmeal
1/2 c + 2 T honey
1/2 c Milk
2 tb Vegetable oil
1 1/2 ts Minced garlic
Salt and fresh pepper
2 1/2 lb Ground chuck
3/4 c Grated carrots
1/3 c Ketchup
1 ts Dry mustard

1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow
to sit at room temperature for 30 minutes. Preheat oven to 375F.

2. Heat the oil in a saute pan over medium heat and add the onion and
garlic. Add salt and pepper to taste, and saute until the onion is
translucent and softened slightly.

3. Add the onion to the oatmeal mixture, along with the meat, add
salt to taste, and plenty of black pepper. Add the grated carrots,
mix thoroughly, and place in a non-stick 9 x 5 x 3 loaf pan. (If
using a regular loaf pan, oil it lightly.) Place the loaf pan on a
cookie sheet to catch any spills and put in oven. (Typist's note: I
used a bundt pan and it works much better -- no boil over of grease).

4. Bake the meatloaf for 50 minutes. Remove from oven and carefully
tip the pan to drain off the excess fat and liquid, and then turn the
meatloaf out onto the cookie sheet. Turn right side up. Combine the
ketchup and mustard and spread the mixture over the top of the
meatloaf. Return meatloaf to the oven and bake for an additional 20
minutes.

Source: Clyde's of Reston, Reston Virginia from Chef Tom Meyer - Burt
Wolf: "Eating Well", 1992. Typed for you by Linda Fields, Cyberealm
BBS Watertown NY. U/L for Cooking by Burt Ford 12/94 11/95.
(Whew!)

MMMMM

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Quoting Bill Swisher to Jim Weller <=-

Lake Havasu / My neighbors are from/ Barrhead

I bet nobody else here know where that is with Googling it. One of
my brothers lived there for a few years and we've visited the place
as a result.

a nice kilo of dead Bullwinkle

I wonder how he snuck Alberta moose that's never seen a federally
approved abattoir into the States. He must have had a motor home
with a freezer in it and an innocent look on his face.

Enough with the Western Cuisines; the rest of my oxtail collection
is from Asia.

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

Title: Aromatic Chinese Oxtail Stew
Categories: Chinese, Stews, Wine,
Yield: 6 Servings

6 lb Oxtails, cut into pieces,
Fat trimmed
Salt and pepper
3 tb Vegetable oil
1/2 c Shaoxing rice wine or
Dry sherry
1/3 c Dark or regular soy sauce
1 1/2 tb Brown sugar
1 Star anise, broken into
Pieces
3 Scallions, trimmed and cut
Into 2-inch lengths, plus
2 Scallions, thinly sliced on
The diagonal, for garnish
6 sl Fresh ginger
2 Garlic cloves, peeled
1 Orange with
4 lg strips orange zest
removed and reserved
Cooked rice, for serving.

Heat oven to 300 degrees. Season oxtails with salt and pepper.
Heat 2 tablespoons oil in a large ovenproof pot with a
tight-fitting lid. Working in batches if necessary to avoid
crowding, brown oxtail all over, removing each piece when done.
Add oil as needed.

When done browning, pour off extra fat from bottom of empty pot
and set pot over high heat. Add wine and bring to a boil, scraping
up browned bits. In a bowl, mix soy sauce and sugar with 2 cups
water and pour into pot. Add star anise, 2-inch pieces of
scallions, ginger and garlic and bring to a boil. Turn off heat.
Return oxtails to pot and add orange zest. Cover and transfer to
oven. Cook 1-1/2 hours.

Turn over pieces of oxtail, cover again and cook 1 1/2 hours more,
or until oxtail is very tender. Transfer oxtail pieces to a baking
dish. Strain sauce into a separate saucepan; discard contents of
strainer. Cover oxtails and sauce and refrigerate overnight.

The next day, heat oven to 300 degrees; remove oxtails and sauce from
refrigerator. Lift off any fat on surface of sauce and discard. Gently
warm sauce until liquid, then pour over oxtails. Cover with foil or a
lid and bake 30 minutes.

Uncover, stir and raise oven temperature to 400 degrees. Cook,
uncovered, 15 minutes. Stir again and cook another 15 minutes,
until hot and glazed thickly with sauce. Meanwhile, squeeze ¬ cup
juice from orange. Remove oxtails from oven, stir in orange juice,
and serve in bowls over rice. Sprinkle each serving with thin
scallion slices.

Adapted from Jennifer McLagan

From: Simon Bao

Other similar Chinese braises use lemongrass stalks, Shiitake
mushrooms, sweet soybean paste, or sesame oil. - JW

MMMMM


Cheers

Jim


... If there's one that tastes better than whisky, it's smuggled whisky.

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JIM WELLER wrote to BILL SWISHER <=-

I wonder how he snuck Alberta moose that's never seen a federally
approved abattoir into the States. He must have had a motor home
with a freezer in it and an innocent look on his face.

To be fair...somebody showed up at my door there and handed it to me.
They didn't get down that winter so I don't know it's route. Connie
and I entered Canada at Sumas one year and as we drove on up the
highway I looked at her and said "Those fruits and vegetables in the
fridge aren't fresh, they're 3 days old. He specifically asked if
we had any fresh fruits or vegetables to declare." Then there was
the year we brought 3 cases of home-canned salmon down for some
friends.


MMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cooking Brussels Sprouts, Easy
Categories: Vegetables
Yield: 1 Batch

1 Info

It was something I learned from one of the Julia Child shows. She had
said that the French cook all their vegetables twice. Once in boiling
water till they're just barely tender. Then cool them off under cold
water. Supposedly they stay greener that way.

Refrigerate till ready or toss them into a hot pan of melted sizzling
butter and toss them around till hot.

Fresh green beans are great that way too. I love the taste and that
way I can have a fresh vegetable on the table in just a couple of
minutes. If I've done a big batch and kept them in the refrigerator.
And who could get tired of green beans or Brussels sprouts a few
nights in a row. You can use margarine too. With the Brussels
sprouts I cut kind of a deep x in the bottom of the stem before
boiling. I think she said it makes them cook more evenly.

By Pat Stockett. MM by Burt Ford. U/L to NCE by Burt Ford 4/97
9/99.

MMMMM

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