MSGID: 1:18/200.0 68e2a62c   
   -=> Sean Dennis wrote to Dave Drum <=-   
      
    -=> Dave Drum wrote to Sean Dennis <=-   
      
    DD> They're MDs, right? I realise thay can't all be Hawkeye and/or BJ but   
    DD> they do have to have passed all their exams and boards and climbed a   
    DD> very steep hill to become doctors. Maybe it's all the bureausrapic   
    DD> paper wotk confusing the issue(s).   
      
    SD> No, the VA has told the doctors not to assist patients with disability   
    SD> claims.  Their system is set up against the veteran so I have to go out   
    SD> of my way to prove things.  I'm going to have the VA send me outside of   
    SD> the VA for a second opinion.   
      
   Then they're not really doctors. They're bureaucraps w/degree. The Hippocratic   
   states "First Do No Harm". Apparently they to the antethesis or Hypocritical   
   Oath.   
      
   You need to get hold of my Senator - Tammy Duckworth. She's a (disabled)    
   veteran and a strong advocate for veteran;s causes,   
      
    SD> Besides, you can't BS a BSer.  XD   
      
    DD> We're ageing out and falling off our twigs. I've been trying to get   
      
    DD> OK, Uncle Daddy   Bv)=   
      
    SD> In West Virginia, you're your own grandpa!   
      
    SD>  MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    SD>       Title: Traditional Southern Buttermilk Biscuits   
    SD>  Categories: Breads, Mom's best   
    SD>       Yield: 12 Biscuits   
      
        8<----- GONE ----->8   
      
    SD>   Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net   
    SD>   Watertown, New York 315-786-1120 Posted to MM-Recipes Digest V4 #170   
    SD>   by roy@indy.net (Roy) on Jul 3, 1997   
      
    SD> MMMMM   
      
   Long time since I last saw Linda's name pop up in here. She pre-dated    
   even me.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sauerbraten a la Brigitte   
    Categories: Beef, Herbs, Vegetables, Wine   
         Yield: 6 Servings   
       
     2 1/4 lb Lean boneless beef roast   
         1 pt Buttermilk   
     1 3/4 oz Butter   
         1    Bayleaf   
         1 md Onion   
         2    Whole cloves   
         2    Peppercorns   
     2 2/3 oz Bacon   
         1 c  Red wine   
     2 1/4 c  Water   
         1 sl Rye bread   
         2    Carrots   
              Salt   
       1/2 c  Tomato paste   
       
     Wash and dry meat well. Put in a porcelain or   
     glass bowl. Peel and slice the onions and the   
     carrots and place on top of the meat. Add the   
     bayleaf and the peppercorns and then pour the   
     wine and the buttermilk over it all. Let the   
     meat marinade for 3 days, turn it over daily.   
        
     Cut the bacon in cubes and fry it in the butter   
     until it is crisp. Add the meat and lightly brown on   
     all sides. Add 2 Tb of the marinade and simmer for 10   
     minutes more.   
        
     Add the tomato paste and the crumbled rye bread and   
     salt to taste. Add the carrot and onion slices and   
     simmer on low for about 1 1/2 hrs. Trun the meat often   
     and replace water, if necessary. Strain the gravy and   
     thicken with a little conrstarch if desired.   
        
     Traditionally served with wide noodles, or mashed   
     potatoes and carrots or mixed vegetables. Try out more   
     marinade to adjust to your taste.   
        
     Source: Brigitte Sealing   
        
     Typed for you by Linda Fields   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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