Subj : Re: Al K. Haul
To : Ruth Haffly
From : Dave Drum
Date : Sat Jan 06 2024 06:12:00
-=> Ruth Haffly wrote to Sean Dennis <=-
RH> can be subbed for it so I don't have to buy lots of it. (G) Steve used
RH> a splash of white wine in the scallops done scampi style (no real
RH> recipe) the other night but it was unnoticeable as such. He also used
RH> about 15 cloves of garlic--kept the vampires away but good.
SD> Wine, to me, tastes like rotten grape juice and I have never used it
SD> for anything. Garlic is great. Can't get enough of it.
RH> So far we've not come across any that give us that reaction/taste. We
RH> just started using it within probably the last 5 years or so, and not
RH> that much at any time.
Grape juice is far sweeter (even the "no sugar added") than even the
sweetest of wines. If I am buying wine to sip I prefer a "dry" red like
a Merlot or Chianti.
SD> Title: Cactus Pear Breakfast Shake
SD> Categories: Beverages, Fruits, Breakfast
SD> Yield: 2 Servings
RH> OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our
RH> neighbors had a nice prickly pear patch in the side yard. One fall
RH> Steve picked some (using bbq tongs) and made jelly from the juice. I
RH> don't remember the taste but the color was a nice rich ruby red.
No actual cacti were harmed in the m aking of this recipe:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cactus Chicken-Fried Steak
Categories: Beef, Dairy, Chilies, Poultry
Yield: 6 Servings
6 (6-oz ea) cubed round steak
3 lg Eggs
1/2 c Water
2 c Unbleached Flour
1 qt Oil; for frying
2 1/2 c Milk
1 tb Instant Chicken Bouillon
+=OR=+
1 tb Chicken Base
3 tb Jalapeno seasoning salt *
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno chile powder *
1/2 c New Mexico chile powder *
* These items should be available at grocery and
specialty stores that handle Mexican foods.
Add the Jalapeno seasoning salt to the flour and mix
well. Dip each steak into the seasoned flour, then dip
into the egg wash, (mix the eggs and water in a separate
bowl for the egg wash), and dip the meat back into the
seasoned flour, coating each steak well.
Heat the vegetable oil to about 350ºF/175ºC. in a large
skillet. Oil should be deep enough to cover the steaks.
Fry the coated steaks until golden brown, then drain
them on paper towels and put on a heated platter that is
tented with foil.
Pour off all but 2 tb of the oil and the drippings. Add
3 tb of the leftover seasoned flour. Mix well and cook
over medium heat, stirring constantly, until the oil and
flour are golden brown. Remove from the heat and add the
milk and chicken bouillon or chicken base. Return to the
heat and bring to a simmer, stirring constantly, until
the gravy thickens. Serve spooned over the steaks.
Serves 6
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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