Just a sample of the Echomail archive
Cooperative anarchy at its finest, still active today. Darkrealms is the Zone 1 Hub.
|    DIABETES    |    Discussion for diabetes health problems    |    968 messages    |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
|    Message 43 of 968    |
|    Dave Drum to All    |
|    18 Venison Steak    |
|    11 May 25 20:27:00    |
      CHRS: CP437 2       MSGID: 1:18/200@fidonet 66917a30       PID: MBSE-BBS 1.1.1 (Linux-x86_64)       TZUTC: -0400       TID: MBSE-FIDO 1.1.1 (Linux-x86_64)       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Marinated Venison Steak w/Mushrooms        Categories: Game, Herbs, Mushrooms, Marinades        Yield: 4 Servings                1 1/2 lb Venison steak; trimmed        1 cl (or 2) garlic; crushed        1/2 ts Dried oregano; crushed        1 c Fat-free Italian salad        - dressing *        Black pepper        1 lb Fresh Crimini mushrooms;        - cleaned, sliced        Nonstick cooking spray                * Separate recipe                The night before cooking, place steak in a gallon-size        resealable plastic bag. Add crushed garlic clove, oregano,        and salad dressing. Shake well and refrigerate overnight.                Remove steak from bag and discard the marinade. Grill the        steak indoors or outdoors, seasoning with black pepper to        taste and turning once. (For medium steak, internal        temperature should be about 165ºF/73ºC.) **                While grilling the steak, spread the mushrooms on several        sheets of paper towel in a single layer. Spray with non        stick cooking spray, then transfer to a medium skillet and        sauté until desired tenderness.                Top venison with mushrooms and serve.                ** It is not a good idea to cook venison past medium-rare        about 130ºF/55ºC. Venison is very low fat and will get        tough and chewy if cooked much past medium rare. - UDD                Yield: 16 ounces cooked meat                Serving size: 4 ounces or 1/4 of recipe                This recipe was developed by Kathleen Stanley, Diabetes        Education Program Coordinator at Central Baptist Hospital        in Lexington, Kentucky. She frequently performs cooking        demonstrations and has been involved in diabetes education        for over 18 years.                From: http://www.diabetesselfmanagement.com                Uncle Dirty Dave's Archives               MMMMM              ... My only exercise is jogging my memory and wrestling with my conscience.       --- MultiMail/Win v0.52        * Origin: Outpost BBS * Johnson City, TN (1:18/200)       SEEN-BY: 1/110 18/200 105/81 106/201 128/187 129/305 153/7715 154/110       SEEN-BY: 218/700 226/30 227/114 229/110 114 206 317 426 428 470 550       SEEN-BY: 229/664 700 705 266/512 291/111 320/219 322/757 342/200 396/45       SEEN-BY: 460/58 712/848 902/26 5020/400 5075/35       PATH: 18/200 229/426           |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
(c) 1994, bbs@darkrealms.ca