Subj : Re: Pepper
To   : Sean Dennis
From : Dave Drum
Date : Tue Oct 01 2024 05:28:34

-=> Sean Dennis wrote to Dave Drum <=-

DD> He was doing his saloon singer schtick at that time. But he did a good
DD> show. I made the two drinks last for the whole thing.  Bv)=

SD> I found a video (circa 1963) you might like:
SD> https://www.youtube.com/watch?v=hLAo3KAb-Gg

SD> Hope it brings back good memories.

A trip down mammary lane.  Bv)=  With Jimmy Durante. That's from the era
when Vegas was a regular stop for us. But not down in Glitter Gulch. We
were mostly downtown at the old school places like Binyon's and the lass
expensive mo/hotel rooms.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grampa's German-Style Pot Roast
Categories: Pork, Potatoes, Beef, Vegetables, Dairy
     Yield: 8 servings

     4 sl (thick) bacon
     1 lb Baby Yukon Gold potatoes
     4 md Carrots; sliced
    14 oz Can sauerkraut; rinsed, well
          - drained
   3/4 c  Chopped dill pickles
     1 ts Smoked paprika
     1 ts Ground allspice
   1/2 ts Kosher salt
   1/2 ts Pepper
     3 lb Boneless chuck roast
28 3/4 oz (3 pkg) pearl onions;
          - thawed
     4 cl Garlic; minced
   1/2 c  Stout beer or beef broth
   1/3 c  Dusseldorf mustard
   1/2 c  Sour cream
   1/2 c  Minced fresh parsley

 In a large skillet, cook bacon over medium heat until
 crisp. Remove to paper towels to drain.

 Meanwhile, place potatoes, carrots, sauerkraut & pickles
 in a 7 qt. slow cooker. Mix paprika, allspice, salt and
 pepper; rub over roast. Brown roast in bacon drippings
 over medium heat.

 Transfer to slow cooker. Add onions & garlic to dripping;
 cook and stir 1 minute. Stir in beer and mustard; pour
 over meat. Crumble bacon; add to slow cooker.

 Cook, covered, on low 6-8 hours, until meat & vegetables
 are tender.

 Remove roast; let stand 10 minutes before slicing.

 Strain cooking juices.

 Reserve vegetables and juices; skim off fat. Return
 reserved vegetables & cooking juices to slow cooker.
 Stir in sour cream; heat through.

 Serve with roast; sprinkle with parsley.

 Nancy Heishman, Las Vegas, Nevada

 Makes: 8 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

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