Bonefish Grill, 5 miles before we would have gotten
to a Hoss's on US15.
Would that be on the route from Columbia to NY Picnic? If we drive you
up, should we plan a stop there for lunch?
A possibility, but we would be heading up through
prime Penn Dutch territory, wouldn't we, so there
would be other interesting choices of a less
chainy nature. If the spirit strikes, there is one
on route in Lewisburg as well as other places.
Hmm, what is your opinion of tenderizer on steak?
Title: Oregon Bbq Steak*
4 lb Beef chuck steaks - each
-one inch thick
Meat tenderizer
Chuck steaks can be tough, especially when
treated like a real steak. Tenderizer, either
by papain or stabbing, can turn a resilient
but tasty piece of meat more suitable for
broiling or grilling. It would depend on the
precise cut you're dealing with; chuck is a
catchall term; if you separate out the tenderer
muscles, the steaks can be almost as tender as
a strip and even more flavorsome, but that
requires skill and attention that ordinary
supermarket butchers don't have the time for.
1/2 c Minced onion
1/2 c Bacon drippings
1/3 c Fresh lemon juice
1 tb Catsup
1 tb Worcestershire
1 tb Prepared horseradish
1/2 ts Salt
1/4 ts Pepper
1 lg Garlic clove, minced
2 ea Bay leaves
I'd lose the ketchup and Worcester before
the tenderizer, unless there was substantial
marbling in the meat.
---------- Recipe via Meal-Master (tm) v8.01
Title: Pot and Cot Roast
Categories: Meats, Fruits
Yield: 8 servings
5 lb Chuck Arm Pot Roast 1 ts Basil
30 oz (1 Cn) Apricots * 1/4 ts Pepper
2 ts Instant Minced Onion 1/3 c Cream or Cooking Sherry
1 ts Marjoram 1 ts Salt
* Apricots may either be halves or whole canned apricots.
Trim fat from pot-roast and het in Dutch oven or electric frying-pan to
obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on
both sides. Pour off drippings. Drain Apricots reserving liquid to pour
over beef. Sprinkle onion, majoram, basil and pepper on both sides of
beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add
herry
and salt; cook uncovered 30 minutes or until liquid has cooked down to a
syrup, basting meat frequently. Place pot-roast on platter; spoon syrup
over it. (Any remaining syrup may be served as an accompaniment.)
Arrange
apricots around pot-roast and garnish with parsley. To serve, slice
across
the grain of meat. Source unrecorded
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