Subj : Re: Crampers To : Ruth Haffly From : Dave Drum Date : Thu May 11 2023 05:07:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Hi Dave, RH> Motels and meals, plus sleeping in our own bed at night. Had a VT RH> meeting trip today, looks like 7 adults, 2 kids going. We'll be staying RH> just outside of Waterbury instead of 45 minutes away in RH> Washington--just a couple of miles up the road from an apple RH> cidery--they also make really good apple cider doughnuts. DD> I'm not much on cider doughnuts. They're OK ... but so is kissing you DD> old maid auntie. I much prefer hot cider as a beverage ... I first met DD> it at Lincoln's New Salem State Park during their winter festival. I DD> enjoyed it so much I asked for (and received) the recipe. It tastes as DD> if you're dringing apple pie. Bv)= RH> I like both the cider (hot or cold) and the doughnuts. (G) Perhaps it's because all of the cider doughnuts I have had are "cake" doughnuts .... which is not my favourite form of cruller. My preference is for what I call "old fashioned" - unglazed, glazed or glazed and then drizzled w/chocolate icing. Bv)= DD> Title: Campfire Casserole DD> Categories: Beef, Pork, Beans, Chilies, BBQ DD> Yield: 7 servings RH> This looks like it could be done with any combination of beans, meat RH> and seasoning--a good side dish to take to the cook out we do with the RH> church we work with up in VT. DD> If I ever make it I'll lose te kidney beans (a texture thing with me) DD> in favour of red beans or black beans. And might substitute Polish or DD> Smoked sausage for the bratwurst. RH> That would work. Last night I made sauerbraten for supper. Couldn't get RH> to my usual recipe for the marinade so I winged it--turned out probably RH> the best one I've ever made. Gingersnaps for gravy came from Wegman's. RH> (G) In the marinade I used peppercorns, whole cloves, whole allspice, RH> juniper berries and bay leaves plus cider vinegar, a bit of sugar and RH> water. Funny you should mention that. An aquaintance harvested a deer with his SUV and has gifted me with a nice venison rump-roast. It's currently in the marinade getting ready to be weekend dinner. Bv)= His comment to me was "When I bought that Isuzu I thought the "brush guard" front bumper was a bit much. But there's no damage to the little guy - so I believe I'll keep it." MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dirty Dave's Sauerbraten Marinade Categories: Marinades, Rubs, Herbs Yield: 1 Recipe MMMMM----------------------------RUB--------------------------------- 2 ts Salt 1 ts Ground ginger MMMMM--------------------------MARINADE------------------------------- 2 1/2 c Water 2 c Cider or red wine vinegar 1/3 c Sugar 2 md Onions; peeled, sliced, - divided 2 tb Mixed pickling spice; - divided 1 ts Whole peppercorns; divided 8 Whole cloves; divided 2 Turkish bay leaves; divided 2 tb Oil In a small bowl, combine salt and ginger; rub over meat. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 - 4 days, turning twice a day. To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate. TO COOK: Drain and discard marinade from meat; pat dry. Brown roast in oil on all sides. Place in a Dutch oven or crock-pot. Put one cup of reserved marinade with all of the onions and seasonings into a small sauce pan and bring to a boil. Pour over meat (cover and refrigerate balance of marinade). If using the Dutch oven cook at a simmer for 3 hours or until the meat is tender. If using a crock-pot put the meat into the crock-pot and set to low, cook until meat is tender. TO MAKE GRAVY: Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Uncle Dirty Dave's Kitchen MMMMM .... You only live once. Lick the bowl! --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .