Subj : New Recipe was:Coupons wa
To   : Ruth Haffly
From : Dave Drum
Date : Fri Oct 25 2024 06:07:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> We had cats and dogs. And a 3-legged raccoon. My grandfather trapped
 DD> the raccoon in the sweet corn patch. It was strange, he had railed
 DD> over "those 'coons stealiong his my corn" for so long then going to
 DD> the corn to bring fresh sweet corn back for Cappy to munch on.

 DD> I asked him about it and he said "That was stealing. This is giving."
 DD> Bv)=

 RH> Now that's funny--to quote a former member of the echo.

Ahhhh, yes. Burton Ford. Remember him fondly.

 DD> My friens Les' send-off (funeral) is today. I made this for the after
 DD> funeral meal at Temple Israel. But then I realised that I had meat and
 DD> dairy in the same dish do it wasn't kosher. Dennis and I will eat well
 DD> for a couple of days.

 DD>       Title: Classic, Savory Cottage Pie
 DD>  Categories: Beef, Potatoes, Vegetables, Wine, Herbs
 DD>       Yield: 8 servings

 RH> OOPS! I know you will enjoy it but you will be thinking about Les as
 RH> you eat it.

 DD> True, that. And Janis Kracht who also passed recently (per Shawm's
 DD> e-mail)

 RH> I saw the notice also. She wasn't on the echo too much in the last few
 RH> years but will miss her. It was at the first picnic she hosted (2008?)
 RH> that we first tried durian.

My first (and only) go with durian. It was nice once I got past the 
diaper pail odor. Apparently it is an squired taste. 

Making this for the weekend (and beyond). For the noodles I'll use my
grandmother's three ingredient (egg, flour, salt) egg noodle/dumpling 
recipe which I've posted here preciously.

I went to Humphrey's to get a pound of bacon-sizzler patties and a chuck 
roast jumped into my trolley. It's not a "chuck eye" but I'll make do.

Bv)=

I'll freeze all but the noodles after the first go. Should be another 
meal (with freshlu made noodles) for mw and Dennis.

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

      Title: Slow-Cooker Beef Stroganoff
 Categories: Beef, Vegetables, Pasta, Dairy, Herbs
      Yield: 7 servings

      1 tb Extra-virgin olive oil
  3 1/2 lb Chuck-eye roast; trimmed,
           - cut in 2" pieces
           Salt & fresh ground pepper
      1 md (8 oz) onion; fine chopped
      3 cl Garlic; minced
      1 c  Homemade beef stock
    1/2 oz Dried porcini mushrooms; rinsed
      1 tb Worcestershire sauce
      1 tb Prepared grainy mustard
      1 ts sherry or red wine vinegar
    1/3 c  Dry sherry or cider vineger
           - mixed w/water (50/50)
      2    Bay leaves
  1 1/2 tb A-P flour
    1/2 c  Sour cream
     12 oz Dried egg noodles *
  1 1/2 tb Minced parsley
    1/2    Recipe E-Z roasted mushrooms
           - opt

   * Or use fresh home made egg noodles. - UDD

  Blot meat dry with paper towels and season meat
  generously with salt and pepper. In a large skillet,
  heat oil over high heat until just smoking. Add half of
  the meat and cook until browned all over, flipping
  occasionally, 6 to 8 minutes. Transfer seared meat and
  remaining unseared eat to a slow cooker and stir in
  onion, garlic, broth, porcini mushrooms, Worcestershire,
  mustard, vinegar, sherry, bay leaves, 1/2 teaspoon salt,
  and 1/2 teaspoon pepper until well combined . Cover and
  cook on low until meat if fall-apart-tender, 8 to 10
  hours.

  Once meat is cooked, use a slotted spoon to transfer to
  a bowl. Use 2 forks to shred meat into chunks, removing
  and discarding any fatty parts. Season to taste with
  salt and pepper if needed. Cover to keep warm.

  Pour the remaining liquid in the slow cooker into a
  medium saucepan over medium-high heat and bring to a
  simmer. Slowly whisk in flour, taking care there are no
  lumps. Whisk in sour cream and simmer until the sauce
  thickens, 3 to 4 minutes. Season to taste with salt and
  pepper.

  In a large sauce pot, bring water to a boil over high
  heat. Add noodles and cook until tender according to
  package directions. Drain and divide into individual
  serving bowls. Top with meat and spoon finished sauce on
  top. Garnish with parsley and serve.

  MAKE-AHEAD AND STORAGE: The shredded meat and prepared
  sauce can be refrigerated together in an airtight
  container for up to 5 days. 

  By Jennifer Olvera

  Makes: 6 to 8 servings

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

  Uncle Dirty Dave's Kitchen

MMMMM

.... My only exercise is jogging my memory and wrestling with my conscience.
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