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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,202 of 26,839   
   Ben Collver to Dave Drum   
   Re: Ham   
   02 Oct 25 06:49:53   
   
   TZUTC: -0700   
   MSGID: 33592.fidonet_cooking@1:105/500 2d443c39   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   DD> How many Are you feeding? If just you then something that stores/freezes   
   DD> well. Feeding a tribe opens things up a bit. If using a 3# ham (is it a   
   DD> bone-in?) to feed just me and maybe my house-mate I'd do something like   
   DD> this ....... it uses a "cottage ham" when you read the definition of the   
   DD> ham you'll see why I like it.  Bv)=   
      
   Just me, so i want to make something that freezes well.  It is not bone-in   
   so i suppose it is a cottage ham.  Tastes like bacon, eh?  No wonder you   
   like it.  Makes me think your recipe is a little like loaded baked potatoes   
   only with the potato part dialed down a notch.  I'm all outta taters ATM,   
   but they're easy enough to get.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grant Avenue Flank Steak   
    Categories: Beef   
         Yield: 4 Servings   
       
         1 lb Flank steak   
        20 oz Can sliced pineapple   
         3 tb Soy sauce   
         2 tb Sugar   
       1/4 ts Ground ginger   
       1/4 ts Garlic powder   
         2 md Tomatoes   
         2 tb Oil   
     1 1/2 tb Corn starch   
       1/4 c  Green onions; chopped   
       
     Cut flank steak diagonally into strips about 1/8" thick. Drain   
     pineapple well, reserving all syrup. Combine syrup, soy sauce, sugar,   
     ginger, and garlic powder. Marinate steak trips for 30 minutes.   
     Meanwhile, cut tomatoes into 8 sections each. Heat oil in a heavy   
     skillet. Remove steak from marinade and brown quickly in oil. Blend   
     corn starch into marinade, add to skillet, and stir until thickened.   
     Add pineapple slices, tomatoes, and onion, tossing until heated   
     through. Serve at once. Goes good with noodles or rice.   
        
     Recipe FROM: Houston Chronicle, 1980's   
        
     Posted by: Teri Chesser   
       
   MMMMM   
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