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-=> Ben Collver wrote to Dave Drum <=-
DD> As cars have gotten more and more affordable the intercity bus services
DD> (Greyhouns, Continental Trailways,etc) have suffered.
BC> That was the official reason for cutting Greyhound service through
BC> southern and eastern Oregon. The busses still pass through those parts
BC> of the state, but no longer stop there, supposedly because of lack of
BC> demand.
Anytime they say "It`s not about the money" it`s about the money.
BC> I interpret it differently. Every time i rode the bus there was a good
BC> sized line-up. I digress..
DD> Title: Nacho Mama`s Sheet-Pan Chicken-Fajitas Nachos
DD> Title: One-Skillet Tex-Mex Chicken-Fajita Filling
BC> Thanks for these recipes, they look good to me. Here is a recipe from
BC> a Tex-Mex cookbook, but i think it is Brazilian in origin.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Carioca Round Steak
BC> Categories: Beef, Mexican
BC> Yield: 1 Batch
It well could be. Round steak ain`t my favourite cut of beef ... unless
I`m grinding extra-lean hamburger or mechanically tenderising it for cube
steak.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smothered Cube Steaks
Categories: Cajun, Beef, Herbs, Vegetables
Yield: 6 Servings
2 tb Butter
2 tb A-PFlour
1 1/2 c Rich beef broth
pn Sage leaves; crumbled
6 (6 oz or more ea) thick
- pieces round steak; cubed
1 c Flour for dredging
Salt & pepper
1/2 c Lard
3 lg Onions; peeled, sliced
3 cl Garlic; minced
1/4 c Celery; minced
No matter where they`re served, smothered meat dishes are
extremely popular (and remarkably similar) throughout the
South: meat heaped high with sauteed onions and a spicy
brown gravy. This Mississippi/Louisiana recipe borrows
several New Orleans Creole techniques.
In a small saucepan melt butter over medium-high heat,
stir in the 2 tb flour, and cook, stirring constantly
with a wire whisk, until lightly browned. Stir in
broth and sage, mix well, remove from heat, and set
aside. This mixture will be the sauce.
Add salt and pepper to the 1 cup flour; dredge chops in
the mixture. In a large, heavy skillet heat 1/4 cup of the
lard over medium-high heat. Add steaks and cook until they
are browned. Move browned chops to a large, oven-proof
casserole with a cover.
Set oven @ 350┬║F/175┬║C.
Melt the remaining lard in skillet over high heat. Add
onions, garlic, and celery; lower heat to medium, and
cook, stirring frequently to avoid burning, until onions
are golden (about 8 to 10 minutes). Remove vegetables with
a slotted spoon and place over steaks in the casserole.
Pour off all lard from the skillet. Add reserved sauce,
raise heat to high, bring to a boil, and cook for 1 minute,
stirring vigorously and scraping the bottom of the skillet.
Pour sauce over chops in casserole, cover, and bake for 30
minutes. Serve with mashed potatoes.
Serves 6.
From "Regional American Classics", California Culinary
Academy, Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
Modified by Dave Drum for beef steaks
From:
http://www.recipesource.com
Uncle Dirty Dave`s Kitchen
MMMMM
... Beef jerky is basicly a meat raisin.
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