Sean Dennis wrote to Dave Drum <=-

Maybe I'll send you a container of my bacon dripping so you can eat all
of the grits that I will not.

XD

My first bread machine was a DAK. Did very well for me. As it should
have. Kaplan sourced them from WelBilt

I remember DAK too. Don't know from where but I definitely remember
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

Both of those addys are *very* old-school. Today's chirrun would have
not a clew.

Yep! I am running a FTP server on the BBS. It doesn't get a lot of action except the CCP *loves* to try to upload crap.

Found this recipe doing a search on "DAK bread machine recipes" Looks
like something I may try.

Title: Cinnamon Raisin Bread

Yum. Something I'll be able to eat again soon.

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

Title: Crock Pot Beef Stroganoff
Categories: Crockpot, Beef
Yield: 1 Servings

1 1/2 lb Round steak
4 tb Margarine
2 cn Cream of mushroom soup
1 ts Paprika
1 c Onion; chopped
1/2 c Water
1 c Sour cream

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
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Dave Drum wrote to Sean Dennis <=-

Title: Authentic Beef Stroganov

I've not seen that variation before. I'll have to try it.

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

Title: Crepes Lucifer
Categories: Desserts, Chocolate
Yield: 6 Servings

MMMMM---------------------------CREPES--------------------------------
1 c Flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/2 c Milk
1/4 c Water
2 tb Butter; melted

MMMMM----------------------LUCIFER FILLING---------------------------
8 oz Cream cheese; softened
2 oz Semi-sweet chocolate;
-melted
2 ts Milk
3 tb Sugar, confectioners

MMMMM-------------------FLAMING LUCIFER SAUCE------------------------
8 tb Butter
4 tb Sugar
1/2 ts Cornstarch
6 tb ;Water
4 tb Cr#me de cacao; divided
2 tb Brandy; OR rum

CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in
milk and water. Beat until smooth. Chill for 1/2 hour. Heat crepe
pan until very hot and brush with melted butter. Pour batter to form
a very thin layer. Cook until golden brown and then cook other side.
(Note from me: I never cook the other side of a crepe.) LUCIFER
FILLING: Whip together cream cheese, chocolate and enough milk to
make fluffy filling. Spoon filling in crepes, roll, and serve with
Flaming Lucifer Sauce. FLAMING LUCIFER SAUCE: Combine butter, sugar,
cornstarch and water in large skillet and heat, stirring, over low
heat until butter melts. Add 3 tablespoons creme de cacao and simmer
5 minutes. Add remaining creme de cacao and brandy or rum. Ignite and
pour over crepes.

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

MMMMM

-- Sean

... Those who insert animal names in words are hippocrites.
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Re: Re: Grits was: Grocery G
By: Sean Dennis to Dave Drum on Wed Feb 05 2025 21:31:00

Title: Crepes Lucifer

What an interesting recipe!

Here's one for crepes with snow.

---------- Recipe via Meal-Master (tm) v8.01

Title: Crepes a la Neige (Crepes with Snow)
Categories: Canadian, Desserts
Yield: 1 Servings

1 c Flour
1 1/4 c Milk
1 c Fresh snow; hard packed
1/2 ts Salt
1 c Oil

"Throughout Acadia, it was customary to make crepes at Candlemas
and objects such as medals, wedding rings, buttons or pennies were
hidden inside and often used to predict the future of those who
found them. Moreover, since eggs were often scarce this time of
year as a substitute with spectacular results. Hence some Acadians
still describe a snowfall as "being enough to make crepes with."
This recipe is always called Crepes a la neige, even when eggs are
used instead of snow."

Mix all the ingredients together to make a smooth dough. Drop a
spoonful of the batter into 1" of hot fat. Fry for 2 to 3 minutes
on each side. Serve with molasses or grated maple sugar.

Recipe by A Taste of Acadie by Marielle Cormier Boudreau

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