Don Vally wrote to DAVE DRUM <=-

... Dousing a rib-eye in ketchup is like white socks with dress shoes

Now I feel humiliated...

All I wear are white socks.

But do you fill the *otjer* requiteent with the casup?

Thanks Dave!

Just remember mu slogan "Nil Carborundum Illigetemos".

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

Title: Pat's King Of Steaks Philly Cheesesteak
Categories: Beef, Mushrooms, Vegetables, Cheese, Breads
Yield: 4 servings

1 lg Onion; sliced
1/2 lb Sliced fresh mushrooms
1 sm Bell pepper; sliced
1 sm Red bell pepper; sliced,
- optional
6 tb Oil; divided
1 1/2 lb Ribeye steak; thin sliced
4 Crusty Italian rolls; split
Process cheese sauce
Ketchup; opt

In a large skillet, saute onion and mushrooms and
peppers in 3 tablespoons oil until tender. Remove and
keep warm. In same pan, saute beef in remaining oil in
batches for 45-60 seconds or until meat reaches desired
doneness.

On each roll bottom, layer beef, onion mixture, cheese
and, if desired, ketchup. Replace tops.

Frank Olivieri, Philadelphia, Pennsylvania

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Don Vally <=-

Don Vally wrote to DAVE DRUM <=-

... Dousing a rib-eye in ketchup is like white socks with dress shoes

Now I feel humiliated...

All I wear are white socks.

But do you fill the *otjer* requiteent with the casup?

Thanks Dave!

Just remember mu slogan "Nil Carborundum Illigetemos".

Don't forget! Carpe Diem!

:)


... If ignorance is bliss, why aren't more people happy?

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Don Vally wrote to DAVE DRUM <=-

... Dousing a rib-eye in ketchup is like white socks with dress shoes

Now I feel humiliated...

All I wear are white socks.

But do you fill the *other* requirement with the catsup?

Thanks Dave!

Just remember mu slogan "Nil Carborundum Illigetemos".

Don't forget! Carpe Diem!

But, of course, Seize that carpe

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

Title: Smoked Asian Carp Savory & Sweet
Categories: Seafood, Smoker, Fruits, Herbs
Yield: 5 Pounds

MMMMM---------------------------SAVORY--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Sugar
1 ts Fresh ground pepper
1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Brown sugar
4 c Apple juice
2 Sticks cinnamon

Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.

Savory - Line up filets in a glass tray. Coat both sides
with salt pepper and dill. Cover with plastic wrap and
refrigerate overnight.

Sweet - Place filets in a glass pan. Add all ingrediants and
mix to dissolve sugar. Cover with plastic and refrigerate
overnight.

Soak cherry or apple wood chips for several hours. Light the
smoker and add a water pan to keep the fish from becoming
too dry. Remove the fish from the marinade and place on wire
racks for one hour in the refrigerator. The fish will
develope a slight glaze. Oil the smoker racks and place the
fish in the smoker. Add wood chips to the fire, and
replenish every 20 min. Smoke 2-4 hours depending on the
temperature of the smoker. The fish will become golden brown
and will flake easily when done. Remove and allow to cool.

Use in any recipe calling for smoked salmon.

From: http://www.illinoisbowfishing.net

Uncle Dirty Dave's Archives

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