Text 7340, 108 rader
Skriven 2013-12-01 06:44:00 av Dave Drum (71489.cooking)
   Kommentar till text 7284 av Ruth Haffly (1:396/45.28)
Ärende: Thighs
==============
Ruth Haffly Said to Dave Drum about Thighs

RH> I always check out the mark down meats at Lowe's--and have found a
RH> lot of good buys there. Helps to stretch the budget and
RH> occaisionally gets us a really nice steak at a decent price. I also
RH> check the mark down areas in the other sections of the store and
RH> come up with bargains from time to time.

One of the big things I miss about Kroger leaving town over a labour 
dispute these many years ago. They had a "green meat" bin at the end of 
their main meat gondola. At 1900 every day a meat bot in his white hard 
hat and lab smock would come out of the back with a cart. He would parse 
through all the meat packages and anything that was on last-day-of-sale 
went into the cart and then to the green meat bin at 50% off of marked 
price. My freezer was always full of roasts, steaks and chops. Oddly it 
was usually the more expensive cuts that made it to the green meat bin. 
Apparently they didn't have any trouble selling the less expensive 
items.

RH> RH>  DD> look at the stickers on free-range organic.   Bv)=

RH> RH> Well, we can look but that doesn't mean we have to buy. (G)

RH>  DD> The farm stand where I usually get my whole birds (Parsons'
RH>  DD> Produce) has free-range organic birds. But, they are not sold
RH>  DD> as organic because the Parsons family decided that they didn't
RH>  DD> want the paperwork hassles and nit-picks of gummint regulators.
RH>  DD> So, they call their birds "natural". And the flavour difference
RH>  DD> between their birds and battery chickens is worth the gas/time/
RH>  DD> higher price if I am not burying the chicken in sauce or a bowl
RH>  DD> of soup or noodles.

RH> I know; the government makes farmers jump thru so many hoops to be
RH> able to use the "organic" designation. A lot of farmers do
RH> everything but the paperwork--those you know, you're getting a good
RH> deal when you buy from them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crown Roast of Lamb w/Corn Bread Stuffing
 Categories: Lamb/mutton, Stuffing, Microwave
      Yield: 8 Servings
 
      5 lb Crown roast of lamb; shaped
           - and tied, w/bone tips
           - Frenched, trimmings ground
    1/2 c  Butter
    1/2 c  Fine chopped onion
    3/4 c  Fine chopped celery
      1 ts Salt
    1/4 ts Pepper
      1 ts Dried rubbed sage
    1/8 ts Garlic powder
      2 c  Crumbled cornbread; freshly
           - prepared
 
  Remove ground lamb from crown roast and crumble it into a
  medium-sized, heat-resistant, non-metallic bowl.
  
  Heat, uncovered, in Microwave Oven 5 minutes, stirring
  frequently to break up meat. Drain fat and set meat aside.
  
  In a small, heat-resistant, non-metallic bowl, melt butter
  in Microwave Oven 1 minute.
  
  Add onion and celery and heat, uncovered, in Microwave
  oven 5 minutes or until vegetables are tender.
  
  Stir in salt, pepper, sage and garlic powder.
  
  Add vegetable mixture and crumbled cornbread to cooked
  lamb. Toss to combine thoroughly.
  
  Place roast in a shallow, heat-resistant, non-metallic
  baking dish. Spoon stuffing into center of crown roast.
  
  Heat, uncovered, in Microwave Oven 30 minutes or until
  a meat thermometer inserted in the meat between two ribs
  registers 165øF - DO NOT PLACE THERMOMETER IN MICROWAVE
  OVEN.
  
  Cover meat with aluminum foil and allow to stand at room
  temperature 20 to 30 minutes or until internal temperature
  reaches 175ø to 180ø F.
  
  If necessary or desired, crown roast may be returned to
  Microwave Oven for longer cooking. DO NOT PLACE ALUMINUM
  FOIL OR MEAT THERMOMETER IN MICROWAVE OVEN.
  
  Place paper frills on bone tips before serving.
  
  * Seems a lot of trouble to use a microwave for this. Be
  lots easier and most likely give a much better result in
  a conventional or even a convection oven. - Uncle Dirty
  Dave
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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