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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> What climate Change?   
      
    RH> So much for global warming. (G)   
      
    DD> That's a whole 'nother discussion that probably has no place here.   
    DD> I'm convinced that we have altered our climate and am glad I'll   
    DD> be shuffled off of this mortal coil before I roast.   
      
    DD> I s'pose that makes me "woke". Can't understand how   
    DD> knowing/understanding stuff (being "woke") is subjected to the use of   
    DD> "woke" as a pejorative.   
      
    RH> We're not "woke" either, except after falling asleep. (G)   
      
    DD> See tagline   
      
    RH> I did, too many people don't know the difference, even with that.   
       
   The use of "woke" as a pejorative is a typical propaganda trick used   
   by both the ins and the outs. Personally I always thought being woke   
   to what's going on was a good thing - even if not healthy for your   
   future freedoms.   
      
    DD>       Title: Cold Weather Braised Beef   
    DD>  Categories: Beef, Mushrooms, Vegetables, Wine   
    DD>       Yield: 8 servings   
      
    RH> Now that does look good! We've got some (previously smoked) ribs in the   
    RH> sous vide warming up for supper. Sides will be cole slaw (trying it   
    RH> made with red cabbage) and baked potato, white for me, sweet for Steve.   
      
   I've got a half dozen of these in the freezer. Made a double batch and   
   Dennis and I each had one as supper then sucky-bagged and froze the rest.   
   Just heat them ib the nuker like a Banquet Pot Pie.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mini Cottage Pies w/Cheesy Potato Topping *   
    Categories: Beef, Potatoes, Cheese, Vegetables, Herbs   
         Yield: 4 servings   
       
   MMMMM-------------------CHEESY POTATO TOPPING------------------------   
         2 lg Potatoes; peeled, in chunks   
       1/2 c  Grated tasty cheese   
       1/3 c  Warm milk   
        20 g  (1/12 ts) butter   
      
   MMMMM--------------------MINI SHEPHERD'S PIES-------------------------   
         1 tb Olive oil   
         1 lg Onion; fine chopped   
         1    Carrot; fine chopped   
         2 cl Garlic; crushed   
       300 g  (10 oz) beef mince   
       150 g  (5 oz) mushrooms; thin   
              - sliced   
       400 g  (14 oz) can diced tomatoes   
         1 c  Beef stock   
         1 tb Worcestershire sauce   
       1/2 c  Frozen peas   
         1 tb Chopped parsley   
         2 ts Fine chopped rosemary; to   
              - serve   
       
     Heat oil in a large frying pan on high. Saute onion,   
     carrot and garlic for 3-4 minutes until tender.   
        
     Add beef mince and cook for 4-5 minutes, breaking up the   
     lumps with the back of a spoon as it browns. Add   
     mushroom and cook, stirring for 1 minute.   
        
     Stir in tomatoes, stock and worcestershire sauce. Bring   
     to the boil, then simmer on low for 15-20 minutes.   
     Season to taste.   
        
     Meanwhile, to make cheesy potato topping, place potato   
     in a saucepan and cover with water. Bring to the boil,   
     covered. Partially remove lid and cook for 10-15 minutes   
     until very tender. Drain well. Return to pan. Add   
     cheese, milk and butter. Mash until smooth. Season to   
     taste.   
        
     Set oven @ hot, 200ºC/400ºF. Place 4 x 1-cup ramekins on   
     a baking tray. Stir peas, parsley and rosemary into   
     mince mixture. Divide between ramekins.   
        
     Top mince mixture with potato mixture. Bake for 20-25   
     minutes until golden. Serve with salad.   
        
     * I have changed the name of the recipe from Shepherd's   
     pies to Cottage Pies. Shepherd's Pies properly have lamb   
     or mutton as the meat. Cottage Pies use beef. UDD   
        
     RECIPE FROM: https://www.womensweeklyfood.com.au   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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