Text 3531, 120 rader
Skriven 2008-03-08 01:51:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Corned Beef
=======================
 -=> On 03-07-08  16:41,  Dave Sacerdote <=-
 -=> spoke to Sean Dennis about Re: Corned Beef <=-

 DSac> Look for either Armor or Hormel: they are both identical, there

   Armor is what Gail's recipe calls for.   Last time we shopped, we got
   Hormel because it was all we saw.   We also think it is about the
   same.

 DSac> will be a couple of ounces of meat in one of those "pop top" glass
 DSac> jars that you can wash out and use for orange juice later [g]. The
 DSac> meat is chopped and formed, and then sliced paper-thin for making
 DSac> SOS.

   Do you remember when many things came in glasses that got saved for
   the cupboard?  Jelly was most common, Especially jelly that appealed
   to kids with cartoon characters on the glass.

 DSac> Dale's right, I knock it because it's chopped and formed, but that's
 DSac> because I got used to the real thing and I hate it when companies
 DSac> cheap out on me and start charging premium prices for a lesser
 DSac> (or even inferior!) product.  If you twist my arm, I'll admit that
 DSac> they taste pretty much the same - LOL - but the texture is
 DSac> different no matter what Dale tries to sell ya. [g]

  We were at our Giant today.   In the refrigerated section where the
  bacon, some sandwich meats, etc. were kept -- they had little silver
  packets of chipped beef, hanging from a hook.   I do not think they
  said chopped and formed.   I could see ribs of white in the meat
  through the small transparent section of the wrapping.   Dryed fat
  lines?

 DSac> P.S. - Follow the recipe he gave you for good SOS with cheese.
 DSac> But be warned: that recipe is as bland as a mayonnaise sandwich
 DSac> on white bread.  Anything with a melted cheese sauce like that

  That might depend on the cheese?

 DSac> will improve hugely with a few shots of hot sauce (Tabasco if you
 DSac> haven't got anything better) and a tablespoon or so of Worcester.

  That would not appeal to us in this dish.   Like both sauces, but not
  in a white sauce.   Gail probably does pepper to taste, but the beef
  is salty enough without adding any more.

  Here is something to look forward to when you get an oven.  


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Meat Pie
 Categories: Casserole, Cheese, Meat
      Yield: 6 Servings
 
      6    Bacon slices
      1 lb Lean ground beef
      1 c  Corn, canned
    1/4 c  Green bell peppers -- finely
           -chopped
    1/4 c  Onions -- finely chopped
    1/4 c  Cornmeal
    1/2 ts Oregano
      1 ts Chili powder
      1 ts Salt
    1/8 ts Black pepper
      8 oz Tomato sauce
      1 lg Egg
    1/4 c  Milk
    1/2 ts Dry mustard
    1/2 ts Worcestershire sauce
  1 1/2 c  Cheddar cheese, shredded
    1/4 c  Sliced black olives
    1/4 c  Green chiles -- chopped

MMMMM-------------------------PIE CRUST------------------------------
      1 c  All-purpose flour
      2 tb Cornmeal
    1/3 c  Bacon fat -- or shortening
 
  1. Fry bacon until crisp; break into large pieces.

  2. Chill 1/3 cup bacon drippings until firm to use for crust, or use
  vegetable shortening instead.

  3. Brown ground beef in large skillet, drain well. Stir in corn, green
  pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt,
  pepper, tomato sauce and half the mild green chiles. Keep warm while
  preparing pie crust.

  4. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon
  drippings with two knives or pastry blender until mixture is the size
  of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with
  fork until dough holds together. Form into a ball and flatten to 1/2
  inch thick. Keep edges smooth. Roll out on a floured surface to a
  diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into
  pie plate and fold edges to form a rim, then flute edges.

  5. Place the ground beef mixture into pie crust. Bake in preheated
  425-degree oven for 25 minutes.

  6. Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire
  sauce, half the sliced olives, 2 tablespoons mild green chiles and
  shredded cheese. Spread on top of beef mixture. Top with bacon and
  remaining olives. Bake for 5 minutes or until cheese is melted and
  bubbly. Let stand 10 minutes before slicing.
  
  Serving Ideas : Serve with chilled jicama and sliced avocado.
  
  Recipe By     : Jo Anne Merrill
  
  From: George Elting                   Date: 03-06-99  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:54:26, 08 Mar 2007
___ Blue Wave/DOS v2.30

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