Subj : Re: Grits was: Grocery G To : Sean Dennis From : Dave Drum Date : Wed Feb 05 2025 06:06:34 -=> Sean Dennis wrote to Dave Drum <=- DD> Maybe I'll send you a container of my bacon dripping so you can eat all DD> of the grits that I will not. SD> XD DD> My first bread machine was a DAK. Did very well for me. As it should DD> have. Kaplan sourced them from WelBilt SD> I remember DAK too. Don't know from where but I definitely remember SD> the name. Drew was a marketroid in the early 90s who helped open up the fledgling World Wide Wait as a marketing tool. He sold lots of re-branded gadgets and appliances. In his defence though, everything I ever bought or saw from DAK was "top drawer" stuff. I think he also had something to do (not certain) with the recently defunct Tiger Direct DD> Both of those addys are *very* old-school. Today's chirrun would have DD> not a clew. SD> Yep! I am running a FTP server on the BBS. It doesn't get a lot of SD> action except the CCP *loves* to try to upload crap. DD> Found this recipe doing a search on "DAK bread machine recipes" Looks DD> like something I may try. DD> Title: Cinnamon Raisin Bread SD> Yum. Something I'll be able to eat again soon. SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Crock Pot Beef Stroganoff SD> Categories: Crockpot, Beef SD> Yield: 1 Servings SD> 1 1/2 lb Round steak SD> 4 tb Margarine SD> 2 cn Cream of mushroom soup SD> 1 ts Paprika SD> 1 c Onion; chopped SD> 1/2 c Water SD> 1 c Sour cream SD> Cube round steak. Put steak in crock pot with remaining ingredients. Which raises the question (and one of my pet bug-a-boos with recipe writhers), Does it mean "cube" as in cut into cudes (dice) or does it mean to tenderise as in "cube steak". When I'm poulding in recipes and I come across a call foe "1/4 lb butter; cubed" I automatically change that to "1/4 lb butter; in cubes". Just for clarity. Taste of Home recipes are especially bad about that. And I have corresponded with them on that (and a couple other of ther gotchas) subject. Here's my favourite stroganov. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Authentic Beef Stroganov Categories: Beef, Vegetables, Dairy, Grains, Mushrooms Yield: 6 Servings 2 lb Best steak you can find 4 tb Butter 1 ts Dried dill weed 2 lg Onions; chopped fine 1/2 lb Mushrooms; sliced * Salt & pepper 1/2 c Sour cream 2 c Stock or water 1 c Kasha (buckwheat groats) 1 lg Egg; beaten 2 tb Butter 1 ts Salt A few grinds of fresh black - pepper * You can use white button mushroom from the grocery store, but I think this dish is a special treat with foraged morel or oyster mushrooms. PREPARE A MIXTURE OF THE KASHA: Put some butter salt pepper in water and boil the liquid in an open pan with a lid. Mix kasha and egg and then turn this mixture into a non-stick frying pan over medium high heat. Stir and turn this mixture for several minutes until the egg is cooked dry. Empty the kasha mixture into the boiling water, reduce to a simmer, cover and cook 10-15 minutes until dry and fluffy. Slice the meat steaks into very thin strips. Take a large pan and melt half the butter over medium heat. Cook the onions in it until translucent. When the onions are nearly brown, add the mushrooms and continue to cook. Now brown the strips of beef over medium high heat in a separate pan and cook in two batches so that none of the steak gets squelchy. When mushrooms are prepared, add salt and pepper to your taste. Now slowly add spoonfuls of sour cream until you get a thick, creamy texture. You can add lemon juice or any other beef cooking juices to this sour cream-onion-mushroom mixture. Best served with the arrangement of pile of kasha, steak, and onion-mushroom sauce on each plate. From: http://www.beefstroganoff.net/authentic Uncle Dirty Dave's Kitchen MMMMM .... "If you use enough hot fudge you can't taste the broccoli" - Garfield ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .