Text 11879, 89 rader
Skriven 2007-02-16 02:03:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Bryant
Ärende: Re: Snow
================
 -=> On 02-14-07  23:32,  Carol Bryant <=-
 -=> spoke to Dale Shipp about Re: Snow <=-

 
 ->   Yesterday (Tuesday) we had less than one inch.   Today we started off
 ->   with freezing rain, then snow -- there was perhaps 3 inches to shovel
 ->   of very wet snow today (Wednesday).
 CB> 
 CB> Interesting.  We had some ice this morning but no snow, but then it
 CB> was pouring rain for a while.  Between that and the ice melting off the
 CB> trees, there were buckets of water falling from the sky...

  But, I take it that you did not get hit with power outage.  BTW, as I
  am typing the 11 pm news just said that 36,000 homes in AA county are
  still without power.   NOT good.

  I know that you don't like cooked onions with chicken.   How about
  with beef?  How about pearl onions?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Beef Stew
 Categories: Beef, Stew
      Yield: 1 Servings
 
      2 lb Beef (chuck, rump or
           Brisket), trimmed and cut
           Into 2" chunks
      4 c  Red wine
      1    Bay leaf
      2    Cloves
      1    Onion, peeled and halved
      1    Clove garlic
      4 tb Butter
      4 oz Thick bacon, cut into 1/2"
           Pieces
    1/2 c  Flour
      1 ts Thyme
  1 1/2 c  Beef stock
           Salt and pepper
     12 sm Pearl onions
      2 tb Butter
      1 ts Sugar
     12    Mushrooms, quartered
      3 tb Butter
      2 tb Soft butter mixed with
      2 tb Flour
           Chopped parsley
 
  In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and
  garlic.
  Toss together to coat meat, cover bowl with plastic wrap and
  refrigerate for 4 ~ 12 hours.
  
  In a large heavy pot, melt butter and cook off bacon until just crispy
  and set aside to drain. Scoop beef from marinade and pat dry with
  paper towels. Toss in a bowl with flour to coat. Shake off excess
  flour. Add the floured beef to the pot and cook until nicely browned.
  Stir in the onion and garlic from the marinade, as well as the thyme,
  stock and season with salt and pepper. Bring to a boil. Reduce heat
  and simmer for 1 1/2 hours or until meat is tender.
  
  Peel the pearl onions and trim off a little bit of the root end. Melt
  butter in a small skillet and add pearl onions. Toss to coat and pour
  in 1/4 cup of water and cover. Simmer until tender. Uncover and allow
  liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over
  medium heat until onions begin to brown and caramelize. Season with
  salt & pepper.
  
  In another skillet melt 3 tablespoons butter and cook mushrooms until
  golden brown. Stir in crispy bacon bits and season with salt & pepper.
  
  When the beef is tender, remove meat with a slotted spoon to a bowl.
  Simmer sauce until thickened and stir in flour/butter mixture to help
  thicken. Season sauce to taste. Return beef to pot and bring stew to a
  boil. Serve hot with boiled potatoes, pearl onions, mushrooms and
  garnish with chopped parsley.
  
  From: Dan Klepach                     Date: 01-26-96 Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:04:37, 15 Feb 2006
___ Blue Wave/DOS v2.30

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