Teaching the Family "Chef" What To Do With M-E-A-T
Hooray! Another cookbook! I have to admit, I think that these are the best posts. Mostly because the recipes can be so very hilarious. This is from Allis Chalmers, a tractor manufacturer in Milwaukee. And it is all about meat. Mmmm...meat!
Let's just skip to the good stuff, shall we? "Variety Meats"; organ meats, sweetbreads, tongues and everything else that makes us go "Ew". Look carefully at the menu ideas. I don't know about you, but this makes me hungry for a big bowl of Brains A La King....
Let's just skip to the good stuff, shall we? "Variety Meats"; organ meats, sweetbreads, tongues and everything else that makes us go "Ew". Look carefully at the menu ideas. I don't know about you, but this makes me hungry for a big bowl of Brains A La King....
2 Comments:
Thanks Ruth! I now have some great ideas for meals when we all get together again!
Woohoo, Vintage Bug is back. Two things I have to say about meat. Weight Watchers says that Kangaroo Meat is 2points per oz. Don't ask me why I was looking it up, I just found it. Two, "What's the difference between this lamb and the one at the petting zoo?"
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