Ben Collver wrote to Dave Drum <=-

I was not prepared for that one. ;)

Puns are bad but poetry is verse.

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

Title: London Broil
Categories: Steak, Beef, Meats
Yield: 6 Servings

2 lb Flank steak
1 Garlic clove, sliced
1 c Salad oil
1/2 c Vinegar
1 ts Salt
1/4 ts Pepper
2 ts Dry mustard
2 ts Worcestershire
1 ds Cayenne
1 dr Tabasco sauce

Remove excess fat from steak then score on both sides. Place all the
ingredients in a shallow pan. Place steak in pan, then turn over.
Marinate at least 3 hours or over- night, turning several times.
Place steak in broiler 3 inches from heat. Broil each side 4 minutes.
Slice thin across grain diagonally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Insomnia isn't anything to lose sleep over.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Re: Pears was: Beat Breakfas
By: Dave Drum to Ben Collver on Wed Sep 10 2025 05:53 am

Something else I really like "pickled" and whose season is ending soon in Illinois ......
Title: Mimi's Pickled Peaches

Thanks! I have not seen this recipe yet.

Here's one for Ukrainian Applekraut:

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

Title: Fermented Apples
Categories: Apples, Pickles
Yield: 1 Batch

5 lb Apples
5 qt Water
2 c Rye flour
4 tb Sugar or honey
2 ts Salt

Fermented apples, a regional specialty of central Ukraine, are used
as a relish or an accompaniment to roasts, poultry, and game. They
are somewhat similar to apples cured in sauerkraut but of a more
delicate flavor. Although they are considered a delicacy by the old
country gourmets, one has to be accustomed to them to enjoy their
piquant taste. Ukrainian Canadian homemakers seldom, if ever, make
them, but the recipe is worth preserving. When trying this recipe,
select undamaged apples of a good quality and tart in flavor.

Select ripe, undamaged apples with a tart flavor. Wash the apples
thoroughly and remove the blossom ends. Place the apples in a crock.
If cherry or currant leaves are available, arrange the apples and
leaves in alternate layers. Bring the water to a boil. Pour half of
the water over the flour and stir briskly until smooth. Add the
remaining water and strain the mixture. Stir in the salt and sugar.
Cool to lukewarm. Pour over the apples. allowing enough liquid to
rise several inches above the apples. Cover with a plate and weight
down with a suitable weight to keep the apples completely submerged.
Keep at room temperature for 1 week and then store them. It will take
5 to 8 weeks for the apples to ferment, depending on the variety
used. During the process of fermentation, a scum will form on the
surface. It should be removed and the plate washed as often as
necessary. Store in a cold place.

Apples may also be cured in a slightly sweetened water For this
method, use 5 qt boiled water to 1 cup of sugar or honey and 2 ts
salt. This method is less troublesome, and the results are equally
good.

Recipe by Savella Stechishin

Recipe FROM:
<https://archive.org/details/traditional-ukrainian-cookery>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)