MSGID: 1:18/200.0 68f7662a   
   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> If you think that was bad - I just banged in and queued up a 60 recipe   
    DD> list by Taste of Home for No Egg Breakfasts. Some of those recipes I'd   
    DD> eschew for breakfast and some I wouldn't put in my face even at gunpoint.   
      
    BC> Wow, that sounds pretty bad!  May as well eat maple bars & coffee.   
      
   Most of the "offensive" items are smoothies - which I eschew. And these have   
   ingredients that I avoid when possible. But, obviously, there are some who   
   aren 't so picky.   
      
    DD> (the sorta-kinda meat not the email), Maple syrple, and squid. I once said   
    DD> to him that he was espousing those items to generate business for his day   
    DD> time job as a coroner.   Bv)=   
      
    BC> Thanks for the stories about Jim and the LOL :D   
      
   Cooking used to be populated well with "characters". Now, it seems I'm   
   the "wild-man" ... even as tame as I am.   Bv)=   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Heart Attack Cake   
    BC>  Categories: Cakes   
    BC>       Yield: 1 Cake   
      
   Right back atcha .....   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dave's Heart Attack on a Plate *   
    Categories: Beef, Pork, Vegetables, Wine, Rice   
         Yield: 4 Servings   
       
              Toothpicks   
     1 1/2 lb Beef; thin cut   
         1 lg Onion; chopped   
       1/2 lb Bacon; chopped (easier to do   
              - when still half-frozen)   
         1 tb Olive oil   
         1 c  Red wine   
       1/2 ts Minced garlic   
         4 c  Beef broth   
         1 ts Liquid smoke   
              Salt & pepper   
         2 c  Cooked rice   
       
     * NOT, by any means UDD   
        
     Pound the beef as thin as possible without creating   
     holes. Cut into 3" x 3" pieces. Season with salt and   
     pepper.   
        
     Place a spoonful of onions and bacon on each piece of   
     meat. Wrap each piece into a tight ball and secure   
     with toothpicks.   
        
     Heat olive oil in a medium sized sauce pan. Brown the   
     meat in batches and set aside.   
        
     Deglaze the sauce pan with the wine. Scrape all the   
     brown bits off the bottom of the pan to get all the   
     flavour.   
        
     Add the garlic, beef broth, and liquid smoke to the   
     sauce pan. Salt and pepper to taste.   
        
     Return meat to the sauce pan and allow to simmer for   
     at least 2 hours. The longer the better!   
        
     Serve the meat over rice with some of the cooking   
     juices.   
        
     Servings: 4   
        
     RECIPE FROM: http://www.food.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Man is ready to die for an idea provided the idea is not quite clear to him   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
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