Quoting Nancy Backus to Ruth Haffly <=-

I finally bought a small jar of capers to use when I mix up a tartar
sauce to go with seafood... given how plain I cook, not much use for
them otherwise... :)

They're a piquant addition to a lot of different things. I have over
a thousand recipes that call for them. I think I'll drop a few here.
Perhaps you'll change your mind! This first one is for beef steak
rollups:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Birds
Categories: Beef, Steak, Fillings, Bacon
Yield: 4 Servings

1 1/2 lb Thin round steak
FILLING:
2 Stalks celery; minced
2 Cloves garlic; minced
1 md Onion; minced
1 tb Capers; drained
1/2 ts Each pepper, thyme
1 ts Olive oil
1 Egg; beaten
3 tb Mustard
6 sl Crisp bacon; crumbled
TO COOK:
3 tb Butter
3 Chicken bouillon cubes;
-crushed and dissolved in
2 c Water

Pound steak, cut into 3" x 4" pieces. Combine ingredients, except
mustard. Spread mustard on steak pieces, then add filling. Roll
up and fasten with toothpicks. Brown in butter then simmer with
bouillon cubes and 2 cups of water for 45 minutes. Serve with
mashed potatoes or rice.

MMMMM





Cheers

Jim


... Capers are too Foodie for Olive Garden.

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Quoting Jim Weller to Nancy Backus on 09-01-19 20:26 <=-

I finally bought a small jar of capers to use when I mix up a tartar
sauce to go with seafood... given how plain I cook, not much use for
them otherwise... :)

They're a piquant addition to a lot of different things. I have over
a thousand recipes that call for them. I think I'll drop a few here. Perhaps you'll change your mind! This first one is for beef steak
rollups:

The point being that I'm not making things that require recipes, at
least not very often.... :) I might, though, experiment with adding
them to some things that I regularly throw together, if I think about
it... ;)

ttyl neb

... Mary had a little lamb, some wine, & a nice dessert!

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Quoting Nancy Backus to Jim Weller <=-

They're a piquant addition to a lot of different things.

They don't seem to be all that popular here so I'm dropping that
theme and switching over to tacos and dishes with savory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tacos Al Carbon
Categories: Tex-mex, Tortillas, Chilies, Grill, Steak
Yield: 6 Servings

2 lb Flank or skirt steak
1/4 c Oil
1/4 c Soy sauce
1/4 c Lime juice
2 tb Pickapeppa sauce
Chili powder
Steak seasoning
Flour tortillas
Onion
Sour cream
Guacamole
Salsa

Slice steak into thin 1-1 1/2-inch strips. Mix oil, soy sauce, lime
juice and Pickapeppa. Pour over meat in a Ziploc bag. Sprinkle
liberally with chili powder and steak seasoning. Marinate overnight.
Put meat on skewers and cook on grill about 7 minutes on each side or
until done.

Serve with grilled sliced onion, sour cream, guacamole, salsa, or
Pico de Gallo, and let everyone roll his own into warm flour
tortillas.

Recipe by: The Best of the Best From Texas
From: Pamela Creeden

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Savory Dressing
Categories: Chicken, Stuffing
Yield: 8 Servings

2 md Onions; finely chopped
1/2 c Butter or margarine
2 tb Water
1 Day-old bread; crusts remove
1 1/2 c Mashed potatoes; (without
-but
1/4 c Chicken broth
2 tb Fresh savory or 2 tsp. dried
1 ts Salt
1/2 ts Pepper

In a skillet, saute onions in butter and water until tender,
stirring occasionally. Break bread into small pieces; place in a
large bowl. Add potatoes, broth, savory, salt, pepper and onion
mixture; mix well Place in a 2 qt baking dish. Cover and bake at
325 degrees for 1 hour or until lightly browned.

Recipe by: TASTE OF HOME
Submitted to RecipeLu List by Ruth

MMMMM



Cheers

Jim


... Gastrodamus predicts: Everyone will continue to hate savory desserts.

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Quoting Jim Weller to Nancy Backus on 09-08-19 21:09 <=-

They're a piquant addition to a lot of different things.

They don't seem to be all that popular here so I'm dropping that
theme and switching over to tacos and dishes with savory.

:) Now that I have a jar of the capers in the fridge, there's always
the chance that I'd experiment with them... but I'm not all that likely
to be using a recipe while doing it...

... Gastrodamus predicts: Everyone will continue to hate savory
desserts.

Oh, I don't know... There are times when savory, rather than sweet, or
perhaps with just a hint of sweet is quite satisfying... :) At Fu's,
sometimes I just finish off with some of his tamago... which he tells me
is also a proper Japanese dessert... :)

ttyl neb

... Early bird gets the worm; but 2nd mouse gets the cheese.

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