Text 9689, 75 rader
Skriven 2008-06-28 02:10:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Chipped beef
====================
 -=> On 06-23-08  12:42,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about tastes 482 <=-

 ML> Buddig beef (smoked, chopped, pressed) - this isn't the worst
 ML> lunchmeat I've ever had by a long shot, but it is dead salty

 DSac> Carl Buddig isn't even half the man he used to be.  Those of you
 DSac> who partook of the Creamed Chipped Beef on biscuits I made at
 DSac> Dale's place, take note:  We ate what may well have been the last
 DSac> remaining jars of Buddig real shaved chipped beef that was not from
 DSac> a "chopped and formed" mass.  Such is my love for you all that I
 DSac> willingly served up that rare delicacy from my secret and jealously
 DSac> guarded hoard.

We all thank you for your sacrifice and devotion to duty!

We recently tried a packet of chipped beef that was in a pouch in the
refrigerated section (near the cheeses, sandwich meat, etc.)  It seemed
to be real beef, not reformed.  Gail used it in a crockpot dish with
chicken and it practically disintegrated instead of staying in nice
slices.   If we'd used it in creamed chipped beef it might have stayed
more whole since in that case you don't cook it for hardly any time.

We have hoards as well -- one of them is our Bullseye BBQ sauce with no
HFCS in it.  We once had a number of bottles of a favorite BBQ sauce
from a restaurant in Florida.  That crossed the Ocean twice with us
before it finally ran out.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Cajun Pork
 Categories: Cajun, Pork
      Yield: 1 servings
 
      6    Boneless pork chops (3/4 in
           -thick)
      1 T  Cajun seasoning
      2 T  Vegetable oil
      2 lg Red onions, sliced
    1/2 c  Bottled barbecue sauce
 
  1. Rub both sides of pork chops with Cajun seasoning. Refrigerate
  covered hour to marinate.
  
  2 In large skillet, heat 1 Tbs. oil over medium-high heat. Add onions;
  over medium heat, saut until well-browned and soft, about 15 minutes.
  Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep
  warm.
  
  3. In same skillet, heat remaining 1 Tbs. oil over medium-high heat.
  Add pork chops; cook until browned and just cooked through, about 3
  minutes each side. Serve topped with onion mixture.
  
  Makes 6 servings.
  
  Per serving: 252 calories, 24 g protein, 10 g carbohydrate, 13 g fat,
  72 mg cholesterol, 401 mg sodium.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM
 







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