[nfbmi-talk] Library for the Blind Computer Club

[Fred Wurtzel]

Hi Dave,

This is funny!  Obviously it is not information about the computer club.  As
for the recipe, it is from the Le Crueset Dutch Oven suggestions for recipes
to cook in a dutch oven.  So, If you wish to publish it, have at it!
(smile)  I will be preparing it, tomorrow.  I will let you know how it turns
out.

Thanks for the heads-up.

Warm Regards,

Fred

-----Original Message-----
From: nfbmi-talk-bounces at nfbnet.org [mailto:nfbmi-talk-bounces at nfbnet.org]
On Behalf Of David Andrews
Sent: Thursday, November 19, 2009 3:28 PM
To: NFB of Michigan List
Subject: Re: [nfbmi-talk] Library for the Blind Computer Club

Fred:

Is the below recipe yours?  It sounds good!

We are starting to collect recipes for a submission to Monitor 
Recipes by NFBNET.ORG users.  Would you like to submit this one for 
consideration?

Dave

At 02:11 PM 11/19/2009, you wrote:
>Hello,
>
>
>
>This is to let you all know about the Library's computer club which meets
>monthly and to let you know of a change in the agenda for this weeks
>meeting.  I encourage anyone interested to attend.  Scott Norris is a good
>teacher.
>
>
>
>Mediterranean Pot Roast Recipe
>
>1/4 cup flour
>
>1 1/2 teaspoon salt
>
>1/4 teaspoon black pepper
>
>4 lb. chuck roast, well trimmed
>
>3 tablespoons olive oil (or other vegetable oil)
>
>2 medium onions
>
>4 cloves garlic, minced or crushed through a press
>
>2 cans (16 oz each) crushed tomatoes
>
>2 cups red wine
>
>1 1/2 teaspoon thyme
>
>1 bay leaf
>
>1 3/4 lb. small red potatoes
>
>2 medium red bell peppers
>
>1 large zucchini
>
>1/2 lb. small mushrooms
>
>1/4 cup chopped parsley (optional)
>
>1. On a plate, combine the flour, salt and black pepper. Lightly dredge the
>roast
>
>in the seasoned flour. Reserve the excess dredging mixutre.
>
>2. In a flameproof casserole or Dutch oven, warm 2 tablespoons of the oil
>over medium-high
>
>heat until hot but not smoking. Add the roast and cook unitl browned on all
>sides
>
>(about 10 minutes).
>
>3. Meanwhile, very coarsely chop the onions.
>
>4. Remove the roast from the pan. Add the remaining 1 tablespoon oil, the
>onions
>
>and garlic. Saute until the onions begin to brown, about 5 minutes.
>
>5. Add the reserved dredging mixture to the pan and stir until the fat
>absorbs the
>
>flour. Add the tomatoes, wine, thyme and bay leaf, and bring the mixture to
>a boil.
>
>Return the roast to the casserole and bring the liquied to a boil. Reduce
>the heat
>
>to medium-low, cover and simmer for 2 hours, turning the roast from time to
>time.
>
>6. Meanwhile, halve the potatoes. Cut the bell peppers into strips. Halve
>the zucchini
>
>lengthwise and cut it into 1" lengths.
>
>7. When the roast has cooked for 2 hours, add the potatoes , bell peppers
>and whole
>
>mushrooms to the casserole. Re-cover and cook for 30 minutes.
>
>8. Add the zucchini and cook for 5 minutes longer. Remove the bay leaf.
Stir
>in the
>
>parsley (if using) just before serving.
>
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