Text 10842, 92 rader
Skriven 2007-01-23 00:13:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: TRAVELS 922
=======================
 -=> On 01-22-07  20:09,  Michael Loo <=-
 -=> spoke to Carol Shenkenberger about TRAVELS 922 <=-

 CS> and a Dennys!  Yes.  Taco Bell (or varients) we have here.

 ML> Denny's? I don't think I'm talking to you any more!

  I was more restrained:-}}

 ML> P.S. My favorite fast food place, favorite because the food
 ML> was pretty good plus the location was perfect, was in Terminal
 ML> D at Baltimore: a Roy Rogers Roast Beef [yes?!] that served
 ML> fried chicken. In the new round of remodeling (BWI has been
 ML> taken over by BAA, the British Airports Authority - speaking
 ML> of evil and immoral), it has been replaced by a Quizno's and
 ML> a McDonald's. 

  We had tried Quizno's shortly after one opened just south of Rt 100
  near Columbia.   At that time, our judgement was that they had spent
  too much money on Superbowl advertisement and did not have any left to
  put decent amounts of meat on their subs.   They were really lacking.
  More recently, we got enticed to give them another chance.  Gail got
  an Italian sub and I got one of their prime rib subs.  Both were much
  better than what we had gotten before.  Still not a favorite, but
  decent.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Beef Stew With Roasted Vegetables
 Categories: Main dish, Soup/stew
      Yield: 6 Servings
 
  1 3/4 lb Boneless beef bottom round
      1 tb Olive oil
      3    Garlic cloves; crushed
      1 cn Ready-to-serve beef broth
           - (13 to 14 1/2 oz)
      2 ts Dried thyme leaves
     12 md Mushrooms
      6    Plum tomatoes
           - each cut lengthwise
           - into quarters, seeded
      3 sm Onions; each cut lengthwise
           - into quarters
  1 1/2 tb Olive oil
  1 1/2 tb Balsamic vinegar; plus...
      2 ts Blasamic vinegar; (divided)
      1 tb Cornstarch; dissolved in...
      2 tb Water
      3 c  Cooked couscous
 
  preparation 2 1/2 hrs
  
  1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
  heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
  (1/2 at a time) and brown evenly, stirring occasionally. Pour off
  drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried
  thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer
  1 1/2 to 2 hours or until beef is tender.
  
  2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll
  pan with vegetable cooking spray. Place vegetables in pan. Combine 1
  1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over
  vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or
  until tender.
  
  3. Bring beef stew to a boil over medium-high heat. Add cornstarch
  mixture; cook and stir 2 minutes or until sauce is slightly thickened
  and bubbly. Stir in roasted vegetables and remaining 2 teaspoon
  vinegar. Serve with couscous.
  
  Nutrition information per serving:
  
      374    calories
       33 g  protein
  13 g fat (3g saturated fatty acids)
  120 calories from total fat (by calories from fat in beef)
       82 mg cholesterol
      4.9 mg iron 268 mg sodium
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:07, 22 Jan 2006
___ Blue Wave/DOS v2.30

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