Subj : Re: Tostadas De Fajita
To   : Ben Collver
From : Dave Drum
Date : Sun Apr 06 2025 01:13 pm

-=> Ben Collver wrote to Dave Drum <=-

 DD> As cars have gotten more and more affordable the intercity bus services
 DD> (Greyhouns, Continental Trailways,etc) have suffered.

 BC> That was the official reason for cutting Greyhound service through
 BC> southern and eastern Oregon.  The busses still pass through those parts
 BC> of the state, but no longer stop there, supposedly because of lack of
 BC> demand.

Anytime they say "It's not about the money" it's about the money.

 BC> I interpret it differently.  Every time i rode the bus there was a good
 BC> sized line-up.  I digress..

 DD>       Title: Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos
 DD>       Title: One-Skillet Tex-Mex Chicken-Fajita Filling

 BC> Thanks for these recipes, they look good to me.  Here is a recipe from
 BC> a Tex-Mex cookbook, but i think it is Brazilian in origin.

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

 BC>       Title: Carioca Round Steak
 BC>  Categories: Beef, Mexican
 BC>       Yield: 1 Batch

It well could be. Round steak ain't my favourite cut of beef ... unless
I'm grinding extra-lean hamburger or mechanically tenderising it for cube
steak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smothered Cube Steaks
 Categories: Cajun, Beef, Herbs, Vegetables
      Yield: 6 Servings
 
      2 tb Butter
      2 tb A-PFlour
  1 1/2 c  Rich beef broth
        pn Sage leaves; crumbled
      6    (6 oz or more ea) thick
           - pieces round steak; cubed
      1 c  Flour for dredging
           Salt & pepper
    1/2 c  Lard
      3 lg Onions; peeled, sliced
      3 cl Garlic; minced
    1/4 c  Celery; minced
 
  No matter where they're served, smothered meat dishes are
  extremely popular (and remarkably similar) throughout the
  South: meat heaped high with sauteed onions and a spicy
  brown gravy. This Mississippi/Louisiana recipe borrows
  several New Orleans Creole techniques.
  
  In a small saucepan melt butter over medium-high heat,
  stir in the 2 tb flour, and cook, stirring constantly
  with a wire whisk, until lightly browned. Stir in
  broth and sage, mix well, remove from heat, and set
  aside. This mixture will be the sauce.
  
  Add salt and pepper to the 1 cup flour; dredge chops in
  the mixture. In a large, heavy skillet heat 1/4 cup of the
  lard over medium-high heat. Add steaks and cook until they
  are browned. Move browned chops to a large, oven-proof
  casserole with a cover.
  
  Set oven @ 350ºF/175ºC.
  
  Melt the remaining lard in skillet over high heat. Add
  onions, garlic, and celery; lower heat to medium, and
  cook, stirring frequently to avoid burning, until onions
  are golden (about 8 to 10 minutes). Remove vegetables with
  a slotted spoon and place over steaks in the casserole.
  
  Pour off all lard from the skillet. Add reserved sauce,
  raise heat to high, bring to a boil, and cook for 1 minute,
  stirring vigorously and scraping the bottom of the skillet.
  Pour sauce over chops in casserole, cover, and bake for 30
  minutes. Serve with mashed potatoes.
  
  Serves 6.
  
  From "Regional American Classics", California Culinary
  Academy, Chevron Chemical Company, 1987.
  
  Posted by Stephen Ceideberg; November 3 1992.
  
  Modified by Dave Drum for beef steaks
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Beef jerky is basicly a meat raisin.
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