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
 
MMMMM






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