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#31
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No trolls but heh, a recipe
Mishi wrote:
On Wed, 15 Mar 2006 05:11:06 -0600, "jmcquown" wrote: Some folks might recognize this. Mince and Tatties. It's a Scottish peasant dish. Grandma Hannah Smith Douglas Brown used to make it and it will be dinner tonight. 1 lb. ground beef 1 c. water 1 Tbs. Worcestershire sauce mashed potatoes Brown 1 lb. ground beef (mince); drain but reserve 1 Tbs. of the grease/fat. Stir in water and Worcestershire sauce. Cover and simmer about 30 minutes. Serve over mashed potatoes with some green peas or beans on the side. OB Cats: Persia thought since we were awake Peaches should be, too. So she pawed at the towel that I use to cover Peaches' cage and meowed at me! Jill Hi Jill, What brand of Worcestershire sauce do you use? We have French's in the cupboard right now, but I am not that enamoured of the stuff. Patti There's only one 'genuine' worcestershire sauce, and that's Lea & Perrins, all the rest are immitations. -- Adrian (Owned by Snoopy and Bagheera) Cats leave pawprints on your heart. http://community.webshots.com/user/clowderuk |
#32
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No trolls but heh, a recipe
On Sun, 19 Mar 2006 10:37:51 -0000, "Adrian A"
wrote: Mishi wrote: On Wed, 15 Mar 2006 05:11:06 -0600, "jmcquown" wrote: Some folks might recognize this. Mince and Tatties. It's a Scottish peasant dish. Grandma Hannah Smith Douglas Brown used to make it and it will be dinner tonight. 1 lb. ground beef 1 c. water 1 Tbs. Worcestershire sauce mashed potatoes Brown 1 lb. ground beef (mince); drain but reserve 1 Tbs. of the grease/fat. Stir in water and Worcestershire sauce. Cover and simmer about 30 minutes. Serve over mashed potatoes with some green peas or beans on the side. OB Cats: Persia thought since we were awake Peaches should be, too. So she pawed at the towel that I use to cover Peaches' cage and meowed at me! Jill Hi Jill, What brand of Worcestershire sauce do you use? We have French's in the cupboard right now, but I am not that enamoured of the stuff. Patti There's only one 'genuine' worcestershire sauce, and that's Lea & Perrins, all the rest are immitations. Thanks, Adrian! I thought that was the one to use, but wasn't sure. I will pick some up next time I shop. Patti |
#33
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No trolls but heh, a recipe
That is the only one to use only one I use to marinate my swordfish with
have you used any of their recipes yet for cooking http://www.leaperrins.com/recipes/seasonal.php I make this one up at cocktail parties even thought I don't drink anymore BLOODSHOT & DEVILLED NUTS Ingredients 1 x measure Vodka 1 x measure Consomme 1 x measure tomato juice 1 x tsp L&P Sauce for the Bloodshot and 1 x tsp L&P Sauce for the Nuts juice of 1/2 small lemon chopped fresh coriander to serve 4oz / 100g blanched almonds 4oz / 100g shelled natural cashew nuts 4oz / 100g pecan nuts 2 x tsp curry powder 2 x cloves garlic crushed large pinch cayenne pepper 3oz / 75g butter Method For the drink recipe mix the first 5 ingredients in a cocktail shaker. Serve over ice or straight up. Garnish with chopped coriander. For the preparation of the nuts melt the butter and stir in the garlic, Lea & Perrins Worcestershire Sauce, curry powder & Cayenne pepper. Pour this over all the nuts in an oven proof dish and mix well. Cook in the oven 180c/350f/gas mark 4 for 15mins, stirring frequently. Remove the nuts |
#34
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No trolls but heh, a recipe
"Adrian A" wrote in message ... What brand of Worcestershire sauce do you use? We have French's in the cupboard right now, but I am not that enamoured of the stuff. Patti There's only one 'genuine' worcestershire sauce, and that's Lea & Perrins, all the rest are immitations. -- Yes. One of the great British exports. Right up there with Rose's Lime marmalade. Jo |
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