[nfbmi-talk] Library for the Blind Computer Club

[David Andrews]

Try it, and let me know how it is -- and if you want to change a 
little, so we can say original (smile.)

Dave

At 06:41 PM 11/19/2009, you wrote:
>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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