BBS:      TELESC.NET.BR
Assunto:  Re: 3/29 Lemon Chiffon 5
De:       Sean Dennis
Data:     Sun, 5 Apr 2026 17:14:24 -0400
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-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> Hi Sean,

 RH> He used to be very reliable; it's just in the last 6 months or so I've
 RH> not been able to count on day after day after day..............etc
 RH> mail. It's frustrating, especially since there aren't that many of us
 RH> left in this echo.

I understand.  I get my main Fido feed directly from the Zone 1 Coordinator
though I have three other Fido feeds for specialty areas.

 RH> I've been trying different recipies from my cook book collection and
 RH> various other sources over the past several months. Last week I tried
 RH> another new recipe (found in one of my Berlin "collection" cook books)
 RH> for Andalusian Beef Stew. It's similar to a lot of beef stews with
 RH> onion, beef, potatoes and beef stock but it also called for green
 RH> olives, paprika and stirring in sour cream at the end. I just had
 RH> Spanish paprika (with a bit of a zing) but it worked well. We stirred
 RH> the sour cream into each individual bowl since the recipe made about 6
 RH> (cut down 1/3) servings. Steve said "it's a keeper".

That sounds delicious!  Now that I have Dave's collection, I have too many
recipes to try out and that's not counting the 30 cookbooks I have in my
kitchen...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Brass Key Corned Beef and Cabbage Soup
 Categories: Soups &, Stews
      Yield: 10 Servings
 
      1 c  Diced onion
      1 c  Diced carrots
      1 c  Diced celery
           Margarine to saute
           -vegetables
      1 ts Minced garlic
      1 ts White pepper
      2 ts Seasoning salt
      1 ga Water, more if needed
      3    Beef bouillon cubes
      3    Chicken bouillon cubes
      2 c  Peeled potatoes, diced
      1 cn Whole peeled tomatoes (16
           -oz), crushed
      1 md Head cabbage, cut into thin
           -strips
      2 c  Cooked corned beef, diced
    1/2 c  Converted rice
 
  In 2-gallon soup pot, saute onions, carrots and celery in margarine
  over medium heat until tender. Add garlic, pepper and seasoning salt,
  stirring well. Add 1 gallon water, bouillon cubes, potatoes,
  tomatoes, cabbage and corned beef. Add additional water to cover
  vegetables and nearly fill pot if needed. Bring to boil cook 30-45
  minutes, or until potatoes and cabbage are tender. Add rice and cook
  until done, about 2 minutes. Makes about 10 servings.
  
  Recipe by: The Brass Key Restaurant Posted to MC-Recipe Digest V1
  #568 by Aquasea221@aol.com on Apr 14, 1997
 
MMMMM
 
-- Sean

... Crane's Law: there ain't no such thing as a free lunch.

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