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

Title: Italian Beef Rollups
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 servings

1 c Italian-flavored bread
- crumbs
1/4 c Grated Romano cheese
1/4 lb Genoa or other salami; fine
- chopped
2 lg Hard boiled eggs; chopped or
- sliced
1/2 ts Black pepper
4 Thin top sirloin steaks;
- halved (1-1/2 lb)
1/4 c Olive oil
24 oz Jar spaghetti sauce

In a small bowl, combine bread crumbs, cheese, salami,
eggs, and pepper; mix well. Spread mixture evenly over
the top of each steak; roll up jelly-roll style and
secure each with a toothpick.

In a soup pot, heat the oil over medium-high heat and
brown beef rolls 6 minutes, turning to brown on all
sides. Reduce heat to low and add spaghetti sauce; cover
and simmer 35 to 40 minutes, or until beef is tender.
Remove toothpicks before serving.

FROM: Everybody Loves Raymond

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

Uncle Dirty Dave's Archives

MMMMM

... "Life is too short for self-hatred and celery sticks." -- Marilyn Wann
--- MultiMail/Win v0.52
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Denis Mosko@1:153/757.131 wrote to Dave Drum@1:3634/12 <=-

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

Title: Italian Beef Rollups
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 servings

8<----- CHOP ----->b

... "Life is too short for self-hatred and celery sticks." -- Marilyn
Wann

Who's^^^^?

Hello Denis, welcome back. I don't do net mail so I'm answering here.

Marilyn Wann is an American author and an activist in the Fat acceptance movement. She lives in San Francisco, California, and identifies herself
as a member of a "fat pride" community.

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

Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings

1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt

Cut the ham fat into 16 equal, squarish pieces. Set
aside.

Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......

Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.

When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.

Serve hot.

If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.

Serve with your favourite hot-pepper sauce on the side.

FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.

Uncle Dirty Dave's Kitchen

MMMMM

... To the person who invented ZERO. Thanks for nothing!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Denis Mosko wrote <=-

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

Title: Italian Beef Rollups
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 servings

8<----- CHOP ----->b

... "Life is too short for self-hatred and celery sticks." -- Marilyn
Wann

Who's^^^^?

Hello Denis, welcome back.

Wann is an American author and an activist in the Fat acceptance movement She lives in San Francisco, CA.
Wann identifies herself as a member of a "fat pride" community

MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Southern
Fried Deep-Fat Fried Fat Categories: Pork, Breads, Snacks Yield:
16 Servings 1 lb Ham fat; with skin, in 16 - squares
1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour 2 c Cold water +=OR=+ 2 c Club soda Egg yolks pn Salt Cut the ham fat into
16 equal, squarish pieces. Set aside. Put oil/tallow/lard into a deep fryer or a fondue pot to heat. While the cooking oil is heating to 360ºF/180ºC ...... Make the batter. I prefer to use club soda as
it gives a lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg yolks help hold things together and blend in. When the oil is hot, dip the chunks of fat into the batter and fry in the hot oil until golden brown.
Serve hot. If you have batter left over you may want to fry up some batter-dipped crudities (cauliflower or broccoli florets, onion rings, or bell pepper strips/rings) as an accompaniment. Serve with your favourite hot-pepper sauce on the side. FROM: The fevered brain of Uncle Dirty Dave, in his kitchen one dark and stormy night. Inspired by the glut of fried "stuff" hawked at fairs and expositions. This ain't "healthy" in any key. But it IS tasty. Uncle Dirty Dave's Kitchen MMMMM

... To the person who invented ZERO. Thanks for nothing!

Thank You very much, Dave. What is ^^^^?


--- WinPoint Beta 5 (359.1)
* Origin: WinPoint (1:153/757.1315)

Denis Mosko wrote to All <=-

... To the person who invented ZERO. Thanks for nothing!

Thank You very much, Dave. What is ^^^^?

0 (zero) is a number representing an empty quantity. In place-value
notation such as the Hindu-Arabic numeral system, 0 also serves as a placeholder numerical digit, which works by multiplying digits to the
left of 0 by the radix, usually by 10. As a number, 0 fulfills a central
role in mathematics as the additive identity of the integers, real
numbers, and other algebraic structures.

Common names for the number 0 in English are zero, nought, naught, nil.
In contexts where at least one adjacent digit distinguishes it from the
letter O, the number is sometimes pronounced as oh or o (/o?/). Informal
or slang terms for 0 include zilch and zip. Historically, ought, aught,
and cipher, have also been used.

Well, you asked. Bv)=

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

Title: Zero Points Scallops w/Lemon Peas
Categories: Seafood, Vegetables, Citrus
Yield: 2 servings

12 lg Sea scallops
1 c Shelled peas
1 Shallot; minced
1 Lemon; juice and zest
Chives; garnish for peas
Olive-oil cooking spray

Shell one cup of peas and set aside. Mince one shallot.
Place scallops on paper towel and pat dry on both sides.
Spray a large pan with olive oil cooking spray. Heat to
medium high heat. Sprinkle scallops on both sides with
salt and pepper. Cook scallops 2-3 minutes on each side
or until desired doneness. Set scallops aside.

Spray a small skillet with olive oil cooking spray and
heat to medium. Saute the shallot for 2 minutes. Add the
peas and cook for another 2-3 minutes. Remove the peas
from heat and add juice from one lemon and 1 tsp lemon
zest.

Place 6 scallops on each plate with half of the lemon
peas. Garnish the peas with chives and finish each plate
with a slice of lemon.

RECIPE FROM: https://zeropointsrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... When I was young I could remember anything, whether it had happened or not. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)