On 11-15-21 04:53, Dave Drum <=-
spoke to Shawn Highfield about Insurance <=-

I realise that central Illinois is a bit warmer overall than further north. We just dipped below freezing for the first time this season in
the past week.

Just keep that sort of weather to yourself:-}} It does seem that what
ever is going on in Illinois hits Maryland a few days later. So far, we
have not had a frost or below freezing temperature.

And now for your daily Burton (if you look hard enough).

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

Title: Brisket Chunk Wagon Stew
Categories: Stew, Beef
Yield: 1 Servings

2 tb Bacon grease or vegetable
Oil
3 lb Beef brisket, fat trimmed
And cut into 1 1/2 in cube
3/4 ts Salt
1/2 ts Black pepper, freshly
Ground
1 lg Onion, chopped
2 Cloves garlic, minced
4 c Beef stock (preferably
Homemade or canned
-low-sodium broth)
8 oz Chopped mild green chilies,
Drained
2 lb Red-skinned potatoes,
Scrubbed and cut into
- 1 in pieces
2 c Fresh or thawed frozen corn
Kernels
1/4 c Fresh cilantro (coriander)
Or parsley, chopped
1 c Flour

In a large flameproof casserole or Dutch oven, heat the bacon grease
over medium heat. Season the beef brisket with salt and pepper.
Working in batches to avoid crowding, add the brisket and cook,
turning occasionally, until browned on all sides, about 8 minutes.
Transfer the brisket to a plate.

Add the onion and garlic to the casserole and cook, stirring often,
until the onion is softened, about 4 minutes. Stir in the beef stock.
Return the brisket to the pot and add the chilies. Bring to a simmer
over high heat, skimming off any foam that forms on the surface.
Reduce the heat to low, cover and simmer until the brisket is tender,
about 2-1/2 hours.

During the last 30 minutes, stir in the potatoes, corn, and cilantro.
Remove from the heat and let stand 5 minutes. Skim any fat from the
top of the stew. (It's easier to remove the fat if the stew is cooled
to room temperature, covered and refrigerated overnight. Discard
hardened fat from surface. Reheat gently over low heat before
proceeding.)

In a small bowl, whisk 1 cup of the cooking liquid with the flour
until smooth. Stir into the stew and simmer until the sauce is
thickened, about 3 minutes. Season the stew with additional salt and
pepper; serve hot. Freezes and reheats well.

Makes 8 servings.

Per serving: 2 vegetable, 2 bread/starch, 4 medium-fat meat, 1 fat;

543 calories, 38 gm carbohydrate, 37 gm protein, 27 gm fat,
509 mg sodium, 114 mg cholesterol, and 41 mg calcium
(Diabetic exchanges and nutrient data calculated by
Bea Krinke, St. Paul, a registered dietitian.)

Recipe: "National Cowboy Hall of Fame Chuck Wagon Cookbook, Authentic
Recipes from the Ranch and the Range" by B. Byron Price
(William Morrow & Co., Hearst Books, New York, 1995, hardcover,
$20, 302 pages).

From: David Pileggi Date: 07-15 Cooking

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... Shipwrecked in Silver Spring, Maryland. 00:17:25, 16 Nov 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I realise that central Illinois is a bit warmer overall than further north. We just dipped below freezing for the first time this season in
the past week.

Just keep that sort of weather to yourself:-}} It does seem that what ever is going on in Illinois hits Maryland a few days later. So far,
we have not had a frost or below freezing temperature.

Sorry. I have no control over the weather/temperatures outside the walls
of Chez Dirty. Been in the 50s and 60s lately. Although we're supposed
to get a bit more seasonal for the weekend.

Couple days ago we had a frog-strangler rainstorm w/flash flood warnings
and my house-mate was griping about it.

I told him "Look at it this way. It's November and you don't have to
shovel this." Bv)=

And now for your daily Burton (if you look hard enough).

"Freezes and reheats well."??? Izzat it?

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

Title: Frozen Hot Chocolate
Categories: Five, Beverages, Chocolate, Dairy
Yield: 2 Servings

1 c Crushed ice
1 c Milk
1 oz Env instant hot chocolate
- mix

Blend ice, milk, and hot chocolate mix together in a
blender until smooth.

Recipe By: Alizbeth Reves

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 11-17-21 05:29, Dave Drum <=-
spoke to Dale Shipp about weather <=-

Sorry. I have no control over the weather/temperatures outside the
walls of Chez Dirty. Been in the 50s and 60s lately. Although we're supposed to get a bit more seasonal for the weekend.

Mostly the same here, at least during the day time.

Couple days ago we had a frog-strangler rainstorm w/flash flood
warnings and my house-mate was griping about it.

I told him "Look at it this way. It's November and you don't have to shovel this." Bv)=

That same rain storm might have dumped several feet of snow if it were
snow (I think that 1 inch of rain is equivalent in some sense to 12
inches of snow).

And now for your daily Burton (if you look hard enough).

"Freezes and reheats well."??? Izzat it?

You got it -- that was as good as I could do.

Bear in mind that the category "boat" on this recipe was intended for
our son Bryan to cook on board a sailing ship for a mixed audience of
young (i.e. 18+) and teen agers. Take "spicy" in the title with that in
mind and make your own adjustments.

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

Title: Spicy Stew
Categories: Cajun, Beef, Stew, Boat
Yield: 4 servings

3 tb Flour
1 ts Black pepper
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1/2 ts Cumin
1 lb Stew beef, lean;
Cut into 1" cubes
1 tb Vegetable oil
1 md Onion; chop in large chunks
1 ts Dried thyme leaves
3 c Beef broth
1 ts Hot sauce
2 md Potatoes; cubed
3 Stalks Celery; sliced
3 Carrots; sliced

Combine flour, black pepper, cayenne pepper, garlic powder, and cumin
in a plastic bag. Add meat cubes a few at a time, shaking to coat.
Heat oil in a large saucepan. Add meat and brown. Add onion and
thyme. Cook until onion is tender. Add beef broth and hot sauce and
bring to a boil. Reduce heat and add potatoes, celery, and carrots.
Cover and simmer for 1 1/2 hours. Serves 6.
From: Teresa May Date: 07 Feb 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:17:20, 18 Nov 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Couple days ago we had a frog-strangler rainstorm w/flash flood
warnings and my house-mate was griping about it.

I told him "Look at it this way. It's November and you don't have to shovel this." Bv)=

That same rain storm might have dumped several feet of snow if it were snow (I think that 1 inch of rain is equivalent in some sense to 12
inches of snow).

I think that's the correct ratio. Or close enough. Fortunately I live
on a major thoroughfare - so when it does drop snow my street is kept
well plowed ... so long as they don't plow my driveway shut.

And now for your daily Burton (if you look hard enough).

"Freezes and reheats well."??? Izzat it?

You got it -- that was as good as I could do.

Bear in mind that the category "boat" on this recipe was intended for
our son Bryan to cook on board a sailing ship for a mixed audience of young (i.e. 18+) and teen agers. Take "spicy" in the title with that
in mind and make your own adjustments.

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

Title: Spicy Stew
Categories: Cajun, Beef, Stew, Boat
Yield: 4 servings

Actually that looks zippy enough with a teaspoon of hot sauce and the
ground cayenne chile. One of my maxims is that it should be "hot enough
to get your attention not hot enough to destroy your palate."

This is a good example of that maxim.

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

Title: Alligator Sauce Piquante - Picnic
Categories: Loo, Exotics, Reptile
Yield: 2 Servings

1 lb Alligator cutlets
2 c Buttermilk or soured milk
1/2 c Cornmeal
1/2 ts Thyme
Salt & Pepper
Fat for frying
10 oz Can Milder Ro*Tel Chopped
- Tomatoes
1 Bay leaf; opt
1/2 ts Thyme
1/2 ts Marjoram or oregano
1/2 ts Garlic powder
1/2 ts Cajun seasoning (Emeril's
- or other) *
1 cl Garlic mashed
Tabasco sauce, tt (UDD
- would use Trappey's)

* Tony Chachere's (green can) works well - UDD

Soak alligator cutlets in milk for at least 4 hr. Drain
and dredge in cornmeal that has been seasoned with thyme,
salt, and pepper.

Heat fat and fry cutlets until done and crisp on both
sides.

Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
Add remaining ingredients. Reduce by about 1/3, season
with Tabasco to taste.

Drain cutlets on paper towels and then put on a platter.
Cover with sauce and serve.

It was dark when I cooked this, so the identities and
amounts of herbs are open to some question.

Michael's (approximately), Echo Picnic 1998

* Origin: Lost in the SuperMarket *

Format by Dave Drum - 17 August 98

Uncle Dirty Dave's Kitchen

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