CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6691626d   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   -=> Sean Dennis wrote to Dave Drum <=-   
      
    DD> Then you posted the echo rules in this low-traffic scrum and I thought   
    DD> to myself, "Self, let's pump up the volume a bit."   
      
    SD> I do need to post more in here and advertise this echo.   
      
    DD> Oddly, I've been removed from my diabetic meds and am down to diet and   
    DD> exercise (yeah, rigt!) for sugar control. And Blue Bunny no-sugar-added   
    DD> I scream - which my first RD turned me on to.   
      
    SD> That's good you're off all diabetic meds.  That's my eventual goal   
    SD> also.   
      
   I'm still monitoring my blood sugars closely. Last time my croaker    
   took me off all diabetes meds the sugars crept up and up until it   
   became a problem. So when I parked the Amatryl I hauled out the meter,   
   lancets, and test strips.   
      
   Not my first rodeo.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Apricot Brisket   
    Categories: Beef, Fruits, Vegetables, Herbs, Kosher   
         Yield: 8 servings   
      
         1 c  Chopped dried apricots;   
              - divided   
          1 c  Canned, diced tomatoes;   
               - divided   
          2 ts Ground cumin   
          1 ts Salt; divided   
          1 cl Garlic   
        1/4 ts Ground cinnamon   
          1 md Onion; thin sliced   
          2 lg Carrots; in 1" pieces   
          3 lb Beef brisket; fat trimmed   
        1/2 ts Black pepper   
      1 1/2 c  Beef broth   
          2 tb Cornstarch   
          2 tb Cold water   
               Chopped parsley; opt   
       
     Set oven @ 325ºF/165ºC.   
      
     Combine 1/2 cup chopped apricots, 1/2 cup tomatoes,   
     cumin, 1/2 teaspoon salt, garlic, and cinnamon in food   
     processor. Process using on/off pulses until coarsely   
     combined.   
      
     Place onion and carrots on bottom of roasting pan. Place   
     brisket on top. Cut several small slits across top of   
     brisket; gently spoon apricot mixture into slits.   
     Sprinkle brisket with remaining 1/2 teaspoon salt and   
     pepper. Spread remaining 1/2 cup diced tomatoes over   
     brisket; top with remaining 1/2 cup apricots. Drizzle   
     broth over brisket. Cover with foil.   
      
     Roast 2 to 2 1/2 hours. Transfer brisket to carving   
     board; tent with foil and let stand 15 minutes.     
      
     Pour pan juices and vegetables into medium saucepan.   
     Stir cornstarch into water in small bowl until smooth   
     and well blended. Stir into pan juices; simmer until   
     thickened, about 5 minutes.   
       
     Carve brisket crosswise into thin slices; serve with   
     onion, carrots, tomatoes, apricots, and pan juices.   
      
     Sprinkle with parsley, if desired.    
      
     Yield: 8 servings   
      
     RECIPE FROM: https://www.diabetesselfmanagement.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Money can't buy love, but it improves your bargaining position.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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