Sean Dennis wrote to Dave Drum <=-

When I did have my break-thru case I went to Urgent Care and had
my results (positive) within minutes. Along with an offer of a
transfusiob of mono-clonal antibodies. I decided to wait on that.
I'm still waiting.

I didn't have much of an issue with COVID-19 but I credit the high
doses of Vitamin D3 I was on as well as taking an ACE inhibitor,
high doses of theraputic zinc and Vitamin C and
azithromycin as prescribed by my ER doctor (who
interestingly enough also diagnosed me with Charcot foot
initially).

Hmmmmm ... that's the internet country code for British Indian Ocean Territory. When I go to https://www.cookscountry.com everything below
the recipe title and preamble is grayed/fuzzed out behing their
paywall.

They may have done that already. They tend to do that quickly.

Or they may let it slide on the Indian Ocean domain. I pave a paid sub
to New York Times Cooking (as well as the on-line newspaper) also I
get Saveur magazine in my mailbox ... and their recipe e-mails in my
in-box.

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

Title: Cowboy Hot Tamale Pie
Categories: Main dish, Meats, Mexican, Casseroles, Beef
Yield: 6 Servings

If you ever get around to editing categories in your recipe base you
may want to change "Mexican" to "Tex-Mex". Bv)=

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

Title: Bubba's Fajitas
Categories: Tex-mex, Beef, Citrus, Chilies
Yield: 4 Servings

1 lb Beef skirt steak
1 cl Garlic; chopped
1 ts Cumin
1 tb Chopped fresh cilantro
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 ts Liquid Smoke
1 md Yellow onion; in rings
1 lg Lime; juiced
Pepper
Green & yellow bell peppers

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Guacamole
Refried beans
Mexican rice
Warm flour tortillas

Those self-appointed guardians of Texas cuisine, Bubba &
Billy Joe, stopped by the other day and saw a request for
fajitas so Bubba asked me to post his version.

Trim fat from steak. Pound lightly to tenderize. Place
meat in non-metallic container. Top with onion rings.
Combine remaining ingredients. Pour over meat and onions.
Cover and refrigerate overnight. (At this point he says
to go out and just party, party, party ~- just forget
about these tasty fajitas 'til tomorrow.)

Next day - or whenever you find your way back home,
remove the meat and onions, reserving the marinade.
Separate the meat and onions. Place meat on grill,
basting often with the marinade and turning often to
prevent charring. You gotta do this on a grill - it's
not the same in a broiler.

Meanwhile, saute the onions in butter with some green
and maybe some yellow peppers sliced into strips. When
the meat's done, slice it into thin strips, cutting
across the grain.

Serve with homemade refried beans, Mexican rice,
guacamole, picante sauce or salsa, sour cream, grated
cheddar, your sauteed veggies and of course, warm flour
tortillas to hold it all together. Bubba uses handmade
tortillas he gets from a nearby restaurant. They're much
better than store bought.

(Hint: I think this recipe is even better with chicken,
but don't tell Bubba I said that, 'cause he thinks real
men eat beef, and only sissies eat chicken!)

Thanks again Bill, Bubba and Billy Joe.

Serves 4 regular people or two hungry Texans.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... You don't need fun to have alcohol.
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Dave Drum wrote to Sean Dennis <=-

Or they may let it slide on the Indian Ocean domain. I pave a paid sub
to New York Times Cooking (as well as the on-line newspaper) also I
get Saveur magazine in my mailbox ... and their recipe e-mails in my in-box.

I can probably find that for free if I looked.

If you ever get around to editing categories in your recipe base you
may want to change "Mexican" to "Tex-Mex". Bv)=

Agreed.

And now, a recipe sponsored by Philip Morris:

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

Title: Cowpoke Chili
Categories: Tex-mex, Chili
Yield: 1 Servings

1 lb Slab bacon
2 lb Dry pinto beans or dry navy
1 Large onion, cliced
4 Cl Garlic sliced
2 Ancho peppers or 1 tablespoo
3 qt Water
2 1/2 ts Salt
1 One-pound can tomatoes
12 Canned serrano peppers, seed
Or 12 tiny green hot pickled
Finely chopped
1 ts Coriander seeds, crushed

Fat grams per serving: Approx. Cook Time: 2 hrs
Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
grarlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender. Makes about 3
quarts. They used to say a cowhand would work from sunrise to sunset
"for a dollar a day and a plate of beans." Now, either he liked his
work or the beans were pretty good. And they tasted even better when
the cook built a bean chili by adding bacon, tomatoes and hot
peppers. From "Famous Chili Recipes From Marlboro Country".

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... If your mind goes blank, remember to turn off the sound.
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