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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> As cars have gotten more and more affordable the intercity bus services   
    DD> (Greyhouns, Continental Trailways,etc) have suffered.   
      
    BC> That was the official reason for cutting Greyhound service through   
    BC> southern and eastern Oregon.  The busses still pass through those parts   
    BC> of the state, but no longer stop there, supposedly because of lack of   
    BC> demand.   
      
   Anytime they say "It's not about the money" it's about the money.   
      
    BC> I interpret it differently.  Every time i rode the bus there was a good   
    BC> sized line-up.  I digress..   
      
    DD>       Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos   
    DD>       Title: One-Skillet Tex-Mex Chicken-Fajita Filling   
      
    BC> Thanks for these recipes, they look good to me.  Here is a recipe from   
    BC> a Tex-Mex cookbook, but i think it is Brazilian in origin.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Carioca Round Steak   
    BC>  Categories: Beef, Mexican   
    BC>       Yield: 1 Batch   
      
   It well could be. Round steak ain't my favourite cut of beef ... unless   
   I'm grinding extra-lean hamburger or mechanically tenderising it for cube   
   steak.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Smothered Cube Steaks   
    Categories: Cajun, Beef, Herbs, Vegetables   
         Yield: 6 Servings   
       
         2 tb Butter   
         2 tb A-PFlour   
     1 1/2 c  Rich beef broth   
           pn Sage leaves; crumbled   
         6    (6 oz or more ea) thick   
              - pieces round steak; cubed   
         1 c  Flour for dredging   
              Salt & pepper   
       1/2 c  Lard   
         3 lg Onions; peeled, sliced   
         3 cl Garlic; minced   
       1/4 c  Celery; minced   
       
     No matter where they're served, smothered meat dishes are   
     extremely popular (and remarkably similar) throughout the   
     South: meat heaped high with sauteed onions and a spicy   
     brown gravy. This Mississippi/Louisiana recipe borrows   
     several New Orleans Creole techniques.   
        
     In a small saucepan melt butter over medium-high heat,   
     stir in the 2 tb flour, and cook, stirring constantly   
     with a wire whisk, until lightly browned. Stir in   
     broth and sage, mix well, remove from heat, and set   
     aside. This mixture will be the sauce.   
        
     Add salt and pepper to the 1 cup flour; dredge chops in   
     the mixture. In a large, heavy skillet heat 1/4 cup of the   
     lard over medium-high heat. Add steaks and cook until they   
     are browned. Move browned chops to a large, oven-proof   
     casserole with a cover.   
        
     Set oven @ 350ºF/175ºC.   
        
     Melt the remaining lard in skillet over high heat. Add   
     onions, garlic, and celery; lower heat to medium, and   
     cook, stirring frequently to avoid burning, until onions   
     are golden (about 8 to 10 minutes). Remove vegetables with   
     a slotted spoon and place over steaks in the casserole.   
        
     Pour off all lard from the skillet. Add reserved sauce,   
     raise heat to high, bring to a boil, and cook for 1 minute,   
     stirring vigorously and scraping the bottom of the skillet.   
     Pour sauce over chops in casserole, cover, and bake for 30   
     minutes. Serve with mashed potatoes.   
        
     Serves 6.   
        
     From "Regional American Classics", California Culinary   
     Academy, Chevron Chemical Company, 1987.   
        
     Posted by Stephen Ceideberg; November 3 1992.   
        
     Modified by Dave Drum for beef steaks   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Beef jerky is basicly a meat raisin.   
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