But you did repeately post your whining about it to the wrong group
like an typical ignorant dumbass. Your mother must be proud of
you....
William R. James
On Wed, 29 Dec 2004 21:14:31 -0500, Robert Morpheal
<morpheal@sympatico.ca> wrote:
>Did not originate this one either.
>
>Robert Morpheal wrote:
>>
>> butts and the beef roast into pieces
>> that will fit in the grinder.
>> Run the meat through using a 3/16 grinding plate.
>> Add garlic, onions and seasoning then mix well.
>> Add just enough water for a smooth consistency, then mix again.
>> Form the sausage mixture into patties or stuff into natural casings.
>>
>> Stillborn Stew
>>
>> By definition, this meat cannot be had altogether fresh,
>> but have the lifeless unfortunate available immediately after delivery,
>> or use high quality beef or pork roasts (it is cheaper and better to
>> cut up a whole roast than to buy stew meat).
>>
>> 1 stillbirth, de-boned and cubed
>> 2 large onions
>> bell pepper
>> celery
>> garlic
>> 3 Irish potatoes
>> 2 large carrots
>>
>> This is a simple classic stew that makes natural gravy,
>> thus it does not have to be thickened.
>> Brown the meat quickly in very hot oil, remove and set aside.
>> Brown the onions, celery, pepper and garlic.
>> De-glaze with wine, return meat to the pan and season well.
>> Stew on low fire adding small amounts of water and
>> seasoning as necessary.
>> After at least half an hour, add the carrots and potatoes,
>> and simmer till root vegetables break with a fork.
>> Cook a fresh pot of long grained white rice.
>>
>> Pre-mie Pot Pie
>>
>> When working with prematurely delivered newborns (or chicken) use sherry;
>> red wine with beef (buy steak or roast, do not pre-boil).
>>
>> Pie crust (see index)
>> Whole fresh pre-mie; eviscerated, head, hands and feet removed
>> Onions, bell pepper, celery
>> Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
>>
>> Make a crust from scratch - or go shamefully to the frozen food section
>> of your favorite grocer
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