Text 33431, 70 rader
Skriven 2013-02-07 05:35:00 av Dave Drum (63612.cooking)
  Kommentar till text 33426 av Dale Shipp (1:261/1466.0)
Ärende: Dupes :(
================
-=> Dale Shipp wrote to Janis Kracht <=-

 JK> One of my downlinks obviously messed up pretty bad and
 JK> duped so many echos tonight.. grrr...

 DS> I did not see any here.  I see that Mark Lewis did not get any either.
 DS> Looks like they got sent to the bit bucket by Ross, since we both feed
 DS> from him.

 DS> Dave Drum said that he got a lot.  He probably got them via Sean's BBS,
 DS> via you.

Actually Outpost was fine. I got them from Janis' Prism BBS where I post my
bulk recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basque Tongue and Sauce
 Categories: Beef, Sauces, Offal
      Yield: 6 Servings
 
      1    Beef tongue
           +=OR=+
      3 lb Lamb tongues
      2 cl Garlic; peeled
           Salt & pepper

MMMMM------------------------BASQUE SAUCE-----------------------------
      3 tb Olive oil
      1 cl Garlic; fine chopped
      1 md Onion; chopped medium
      1    Green pepper; chopped med
      8 oz Can tomato sauce
      8 oz Can pimento, chopped
      1 ts Sugar
 
  Wash one large beef tongue or several lamb tongues well.
  Place the tongue in a kettle and cover with cold water.
  Add 2 whole buttons of garlic and salt and pepper. Bring
  the water to a boil and turn the heat down. Cover the
  kettle with a lid and keep the water boiling until the
  tongue is tender to fork. This can take three or more
  hours.
  
  When the tongue is tender, run cold water over it and
  skin it. Be sure to trim the membranes under the tongue.
  Next slice the tongue to about 1/4 inch slices. (The
  tongue can be fixed a day or two ahead and then wrapped
  in saran wrap and refrigerated.
  
  Saute the garlic, onion and green pepper until golden
  brown. Add tomato sauce, pimento and sugar. Simmer
  slowly for 15 minutes. Add the tongue and continue
  simmering until the tongue is good and hot.
  
  This dish is good hot or cold. The sauce can also be used
  for tripe, pigs feet or any left over meat.
  
  Walt
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Reward is a happy customer - and an empty plate. - Jaques Torres
--- MultiMail/Win32 v0.49
--- SBBSecho 2.20-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)