The tick bite that would be absolutely deadly to you is the one
prevalent in places like Kentucky. It gives one an allergy to all red
meat.

That is a horrible affliction, but it occurs in
varying severities. Breaking out in hives would be
annoying, but it can be gotten past. Some, I'm told,
get anaphylaxis (with throat and windpipe closure),
but I might risk it with Benadryl at my side. In
addition, red nonmammal meats such as duck and ostrich
have not so far been implicated, so that's another
possible avenue of substitution.

Title: Ann Landers' Meat Loaf
Categories: Beef, Hamburger
Yield: 8 servings

2 lb Ground beef
2 Eggs
1 1/2 c Bread crumbs
3/4 c Ketchup
1 ts MSG
1/2 c Water -- warm
1 pk Dry onion soup mix
2 Bacon -- (opt)
8 oz Tomato sauce

Mix all ingredients except bacon and tomato sauce. Put in a 9x5" loaf
pan; cover with 2 strips of bacon. Pour tomato sauce over meat. Bake
1-1/2 hours at 350~.


From: Mary A. Smith Date: 08-09-99
Cooking

That looks quite standard, but with the soup mix,
it would seem that the MSG was redundant.

Spicy Roasted Emu
categories: game, main
servings: 2 to 4

2 emu inside strip fillets
1/2 ts cardamom seeds
2 ts Juniper berries
1 Tb cracked pepper
2 ts coriander seeds
2 cloves garlic
2 Tb flavored vinegar (balsamic or raspberry)
1 Tb olive oil

Crush spices and garlic together. Rub mixture liberally
over fillets, coating thickly. Refrigerate 1 to 2 hr.

Heat olive oil in pan; when hot add fillets and sear on
all sides. Transfer to baking dish and cook in a hot
oven (450F) for 8 to 12 min. Remove from baking dish
and allow meat to set by standing in a warm place for
15 min. Slice diagonally, fan on serving plate and
serve with Balsamic Jus Sauce [or other sauce].

uniquelyemu.com
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On 06-30-19 11:00, Michael Loo <=-
spoke to Dale Shipp about 613 Ticks <=-

Title: Ann Landers' Meat Loaf
1 ts MSG
1 pk Dry onion soup mix

That looks quite standard, but with the soup mix,
it would seem that the MSG was redundant.

TTTT, I cannot recall putting MSG in anything. I don't even think we
have any in the house. As usual, I expect people who might prepare a
recipe I post will read it more carefully than I did and eliminate the
things that they would not like.

Here is a good example of that. I would never use "reduced-calorie"
mayo (and you probably would only use self-made mayo). Actually, I
would not put mustard on my hamburger -- but Gail would.

The spinach is not as wierd as it might sound. We often have salads
where the only green is fresh spinach, so why not substitute it for the
more usual iceberg lettuce?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Zesty Basil Burgers
Categories: Main dish, Meats, Grill/bbq
Yield: 4 Servings

1 lb Lean ground beef
3 tb Finely chopped onion
1 Garlic clove; crushed
3/4 ts Salt
1/4 ts Pepper
4 Crusty rolls; split
1 c Packed spinach leaves
4 Tomato slices

MMMMM----------------------BASIL MAYONNAISE---------------------------
3 tb Reduced-calorie mayonnaise
1 tb Chopped fresh basil; OR...
1 ts -Dried basil leaves
1 ts Dijon-style mustard

Basil Mayonnaise (a blend of mayo, basil and Dijon-style mustard) is
delicious teamed with juicy hamburgers on a crusty rolls.

Preparation time: 30 min.

1. In medium bowl, combine ground beef, onion, garlic, salt and
pepper, mixing lightly but thououghly. Shape into four oval 1/2 inch
thick patties.

2. Heat large nonstick skillet over medium heat until hot. Place
patties in skillet; cook 7 to 8 minutes or until no longer pink and
juices run clear, turning once.

3. Meanwhile in small bowl, combine Basil Mayonnaise ingredients; mix
well.

4. Line bottom half of each roll with spinach and tomato. Place burger
on tomato; top with 1 tablespoon mayonnaise mixture. Close with top
half of roll.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


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