On 02-13-23 06:02, Dave Drum <=-
spoke to Denis Mosko about Yesterday I received a le <=-

my friends. I love Your's netmails with casual recipies.

AFAIK you're the only one here using netmail. The rest of us post in
the open forum ... even if answering a netmail.

I have tried multiple times to tell him that if he has a question or
comment about a message here, then he should respond here in ECHOMAIL,
not in netmail. I have given up, and told him multiple times that his
netmail responses to me from echomail messages will be ignored. He does
not seem to get the message.


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

Title: New England Boiled Dinner
Categories: Tested
Yield: 6 Servings

4 lb Corned Beef Brisket, flat
5 md Red skin potatoes
5 lg Carrots
1 ea Green cabbage
Cut into quarters
1 tb Whole cloves
1 ts Dried Oregano
1 ts Dried Basil
1 ts Yellow Mustard Seeds
1 ts Black Mustard Seeds
1 lg Bay Leaf
1 tb Black Pepper corns

Measure out spices and place in cheese cloth. Tie cheese cloth packet
closed with string to make sure all spices stay inside the packet.

Remove corned beef from packing and rinse under cold water. (This will
remove some of the salt). Throw away the spices that came with the
beef.

Cover corned beef with water in large pot. Add spice packet in cheese
cloth as mixed above.

Bring to a boil, then turn down to simmer. Cover Pot. Let simmer for
approx one hour per pound. (Test meat with long fork to see if meat is
tender)

Place carrots and potatoes into the pot. Bring back to boil and
simmer for 20 minutes. Remove meat, place on plate and cover with
aluminum foil to keep warm.

Depending on size of cabbage, quarter trying to leave some of the
core in place for each section. Secure top area of cabbage with
toothpick by pushing toothpick into cabbage with knife handle (or
little hammer)

Place cabbage into pot leaving the other veggies in the pot and cook
cabbage for 25 minutes or until tender. (If potatoes and carrots are
already tender you can remove them from water, place in bowl and cover
with foil to keep them warm while cabbage is cooking.

If the pot you are using is large enough for all veggies at the same
time go for it. Just remove meat and keep warm, cook veggies about
25 minutes or so until all is tender.

Recipe used every St Patricks Day for over 50 years Turns out just
fine.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:19:00, 14 Feb 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

my friends. I love Your's netmails with casual recipies.

AFAIK you're the only one here using netmail. The rest of us post in
the open forum ... even if answering a netmail.

I have tried multiple times to tell him that if he has a question or comment about a message here, then he should respond here in ECHOMAIL,
not in netmail. I have given up, and told him multiple times that his netmail responses to me from echomail messages will be ignored. He
does not seem to get the message.

As have I .... and others. Either he doesn't get it, Or he doesn't care.

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

Title: Basturma (Marinated Beef)
Categories: Five, Beef, Vegetables, Herbs
Yield: 6 servings

1/4 c Fine chopped onion
2 tb Fresh basil
+=OR=+
1 tb Dried basil
1/2 ts Freshly ground pepper
1/4 c (62.5 mL) red wine vinegar
2 lb (900 g)beef fillet; in cubes

Combine the grated onion, basil, salt, pepper and
vinegar in a large bowl. Add the meat and toss it in the
marinade to coat it thoroughly, then marinate at room
temperature for 5 to 6 hours. Toss the cubes about in
the marinade every hour or so to keep them well
moistened.

Light a layer of coal in a charcoal broiler and burn
until a white ash appears on the surface, or preheat
your kitchen broiler to its highest point. Remove the
meat from the marinade and string the cubes on 4 long
skewers, pressing them firmly together.

Broil 4 inches from the source of the heat, turning the
skewers occasionally, until the meat is done to your
taste. For rare meat, allow about 10 minutes in all;
well-done meat will take about 15 minutes.

Slide the meat off the skewers onto heated individual
plates and garnish with the scallions, quartered lemon
and coriander.

By Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Archives

MMMMM

... COFFEE.CUP empty - Operator shelled out to Kitchen.
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