Sean Dennis wrote to Dave Drum <=-

Odd thing - this morning's run to Doc's had more posts in Classic
Computer than in Cooking. Bv)=

I'm really happy to see CLASSIC_COMPUTER's traffic pick up. Not that I have a particular interest in that echo or anything. <G>

Especially when I fat-finger a post meant for here into there. Bv(=

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

Title: Outpost's Peachy Tomato Grilling Sauce
Categories: Sauces, Fruits, Vegetables
Yield: 3 Cups

2 ts Olive oil
3/4 c Sweet onion; fine chopped
1 ts Garlic; minced
1 ts Fresh ginger; minced
15 oz Can tomato sauce
1/3 c Peach preserves
1 c Peach slices; fine chopped
1 tb Rice wine vinegar
Fresh black pepper & salt

Heat olive oil in a medium, nonstick saucepan over medium
heat. Add chopped onion and cook until translucent, about
two minutes. Add minced garlic and ginger. Cook about one
minute more.

Stir in tomato sauce, peach preserves, and chopped
peaches. Reduce heat to low and simmer until sauce
thickens, about 20 minutes. Stir in vinegar. Adjust
seasoning with salt and pepper to taste. Remove from
heat and let cool.

Pour half the barbecue sauce into a shallow baking dish;
add pork chops, chicken breasts or tofu, turning to coat
both sides. Cover dish and keep chilled in refrigerator
until ready to grill. Reserve remaining sauce.

Grill the meat on a medium-hot grill or grill pan until
cooked throughout (about five minutes per side, depending
on the thickness of the meat). You can baste the meat with
the remaining sauce while it is grilling, or serve any
remaining sauce at the table.

From: http://www.outpost.coop

Uncle Dirty Dave's Archives

MMMMM

... The turkey was overcooked; we have a choice of dark meat or very dark meat --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Especially when I fat-finger a post meant for here into there. Bv(=

Hey, if it drives traffic here, I'm not complaining. <G>

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

Title: Dinkum Chili
Categories: Australian, Chili
Yield: 8 Servings

500 g Wallaroo Bacon
2 tb Vegetable Oil
1 kg Red Kangaroo Shank, Chopped
500 g Gray Kangaroo Steak, Chopped
500 g Ground Emu Ham
31 1/2 g Tasmanian Light Red Chili
31 1/2 g Wooroorooks Chili
26 1/2 g Mount Isa Dark Red Chili
140 g Oregano
1 tb Cumin
3 tb Brown Sugar
1 White Onion, Chopped
1 Brown Onion, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Diced
2 Garlic Cloves, Minced
740 ml Australian Beer
1 cn Whole Tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot and
enjoy.

MMMMM

-- Sean

... "When I was a boy the Dead Sea was only sick." - George Burns
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Especially when I fat-finger a post meant for here into there. Bv(=

Hey, if it drives traffic here, I'm not complaining. <G>

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

Title: Dinkum Chili
Categories: Australian, Chili
Yield: 8 Servings

Here's the "original" of that recipe w/real directions ...

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

Title: Australian Dinkum Chili (Original Recipe)
Categories: Chilies, Pork, Game, Herbs, Beer
Yield: 8 Servings

500 g Walleroo bacon
2 tb Oil
1 md Brown onion; chopped
1 md White onion; chopped
2 Celery ribs; chopped
1 Bell pepper; diced
1 kg Kangaroo shank; red, coarse
- ground
500 g Kangaroo shank; gray,
- coarse ground
500 g Emu ham; ground
2 cl Garlic cloves
32 g Tasmanian light red chile
32 g Wooroorooka chile
26 g Mount Isa dark red chile
14 g Oregano
1 tb Cumin
740 ml Bottle Australian beer
411 g Can tomatoes; whole
3 tb Brown sugar
1 Boomerang

Fry the bacon in a skillet over medium heat. Drain the
strips on paper toweling and cut into 10cm dice and
reserve.

Heat the oil in a large heavy pot over medium heat. Add
the onions, celery, and green pepper and cook until the
onions are translucent.

Combine all the Kangaroo meat & Emu ham with the ground
chile, garlic, oregano, and cumin. Add this meat-and-spice
mixture to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly
browned.

Add the beer, tomatoes, and reserved bacon to the pot.
Bring to a boil, then lower the heat and simmer,
uncovered, for 1 1/2 hours. Wave a boomerang over the pot
14 times each hour from this point on. Stir for 3 minutes.
Taste, adjust seasonings, and add more beer if desired.
Simmer for 2 1/2 hours longer.

Add the brown sugar and simmer for 15 minutes longer,
vigorously waving the boomerang over the pot.

Joel Ehrlich

Uncle Dirty Dave's Archives

MMMMM


... The past is another country; they do things differently there
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)