On 10-27-19 11:53, Dave Drum <=-
spoke to Dale Shipp about Spinach <=-

For this recipe, I'd just go with red wine -- not red wine vinegar.
Also seems like the cooking times are a bit long unless the coals are fairly low in heat.

That recipe raises my hackles on several levels.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HOT 'N SPICY BEEF STEAKS
Categories: Main dish, Bbq, Meats
Yield: 4 Servings

1 1/4 lb Beef chuck eye steaks,
-boneless, cut 1" thick

That weight of chuck-eye cut 1" thick is going to be 2 10 oz steaks -
so just 2 servings.

Not for Gail and I these days. Ten ounce of steak is about right for
the two of us.

Why marinate perfectly good beef? S&P, a light sprinkle of oregano
(opt) or basil (also opt) and onto the grill.

Because it gives it a different flavor, one that is liked by some?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bankruptcy Stew
Categories: Diabetic, Soup, Main dish, Meat, Vegetable
Yield: 8 servings

2 lb Lean beef round stk;
-boneless
1/2 c Water;
1/2 c Tomato sauce;
4 lg Potatoes; peeled, cubed
1 Green bell pepper;
-slice thinly
1 Rib celery; chopped
1 Yellow onion; sliced thin
3 Carrots; peeled and sliced
1 Sprig fresh parsley
-=OR=-
1 tb Dry parsley;
1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick & Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:36:21, 28 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Dale Shipp wrote to Dave Drum <=-

That recipe raises my hackles on several levels.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HOT 'N SPICY BEEF STEAKS
Categories: Main dish, Bbq, Meats
Yield: 4 Servings

1 1/4 lb Beef chuck eye steaks,
-boneless, cut 1" thick

That weight of chuck-eye cut 1" thick is going to be 2 10 oz steaks -
so just 2 servings.

Not for Gail and I these days. Ten ounce of steak is about right for
the two of us.

I can still do a 10 oz w/baker, small salad and roll. Larger than that
I'd ditch the salad or the tattie.

Why marinate perfectly good beef? S&P, a light sprinkle of oregano
(opt) or basil (also opt) and onto the grill.

Because it gives it a different flavor, one that is liked by some?

"No accounting for tastes" said the old spinster as she kissed the cow.

I've never understood the doofuses who order a steak cremated (well done)
then drown the tiny bit of beefiness that reamins with A1/Heinz/Country
Bob's .... or worse catsup.

I wrote a Trip Advisor review for a place called The Burger Bar. My
comment on their hamburger was "Great service even though the place was jumping. Burgers can be ordered in any degree of doneness - and I
ordered mine med-rare .... which is how it came. First bite told the
tale. The meat tasted like beef - not binders and fillers as in so
many other venues. That sold me right there."

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

Title: Steak Au Poivre
Categories: Beef, Citrus
Yield: 1 Serving

1 Sirloin steak; 1 1/2" thick
1/2 c Whole peppercorns
Tallow or suet
Salt
Melted Butter
Lemon Juice

Crush handfuls of whole peppercorns by spreading evenly
on a board, covering with a dish towel, and crushing with
a rolling pin. Pound pepper into each surface of steak,
which has been lightly brushed with oil.

Wrap steak loosely in waxed paper or plastic film;
refrigerate several hours or overnight. *DO NOT SALT*.
Allow steak to stand at room temperature before cooking.

Heat heavy skillet red hot; coat with a little tallow. Sear
steak on each side for 3 minutes. Remove skillet from heat.
Salt steak; place in a moderate oven (350°F/175°C). Roast
for 20 to 25 minutes for rare.

Spread with lemon butter, made by blending melted butter and
lemon juice to taste.

Serves: ME

Source: Dirty Dave's Kitchen

Uncle Dirty Dave's Kitchen

MMMMM

... "When you get a thing the way you want it, leave it alone." -- Churchill

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