In a message dated 9/16/2003 3:16:05 PM Eastern Daylight Time,
info@… writes:
I agree except for one thing. Doctors will do what they do best. Trauma
medicine. If you’ve got an arrow sticking out of you, a doctor can figure out
where to start.
This post isn’t exactly because of the special date, but a theme has been
reinforced.
Anyone out there remember my post after 9/11? My post on Dr. D’Adamo’s message
board? The one where I discussed the documented history of major tragic events
such as the collapse of the World Trade towers? I discussed psi-potential, my
early independent study in parapsychology, how I learned that there were other
times in the darkness of human history when many people had precognitive dreams
of the future disaster, how it is typical of such tragedies for very low
“attendence rates”. Subways… trains… airplanes… WTC… statistically far
fewer people than normal end up being in the right place at the wrong time. We
have the truth of the human mind and the truth of Reality to thank for the
outcome of events. We can peer into the divine nature of our own souls, even in
the darkest of times.
Anyone who’s been paying attention over the last few years may have noticed that
there is a problem with terrorism. I won’t get into the nitty gritty of the
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1/4 cup finely snipped fresh parsley
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
2 cloves garlic, minced
1 teaspoon olive oil or cooking oil
1/2 teaspoon coarsely ground black pepper
1 2-pound beef tenderloin roast, trimmed of separable fat
1/2 cup light dairy sour cream
1. In small mixing bowl stir together parsley, the 2 tablespoons mustard,
the rosemary, thyme, garlic, oil, and pepper. Rub over top and sides of
meat.
2. In a covered grill arrange hot coals around a drip pan. Test for medium
heat above the drip pan.* Place roast on grill rack over drip pan, but not
over coals. Insert a meat thermometer in center of roast. Lower the grill
hood. Grill about 45 minutes or until thermometer registers 140 degrees F.
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1 tbsp. grated lemon peel
1 tsp. cracked black pepper
1 tsp. salt
1/4 tsp. dried crushed rosemary leaves
1 minced green onion
1 tbsp. margarine or butter
1 beef top round steak, 1 1/4 inch thick (about 2 lbs.)
4 lg. green or red peppers, cut in strips
In small bowl mix lemon peel, pepper, salt, rosemary, onion and 1 tablespoon
margarine. Place steak on rack in broiler pan. Spread 1/2 of lemon butter over
top of steak. Broil 8 minutes. Carefully turn and spread remaining lemon
butter. Broil 10-12 minutes longer or until done. While steak is cooking, cook
pepper strips until crisp in buttered skillet. Serve steak topped with pepper
strips.
A quick and spicy way with chicken, from Quick Cooking magazine.
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into
1/2-inch strips
2 tablespoons butter or margarine
In a large plastic bag, combine the first six ingredients. Add
chicken strips, half at a time, and shake to coat. In a large
skillet, cook chicken in butter for 8-10 minutes or until the
juices run clear.
Yield: 4-6 servings.
This recipe was created by Mark Shelton, chef at Tucson, Arizona’s Tanque Verde
Guest Ranch.
1 small onion, cut in large chunks
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 can (28 oz.) whole tomatoes
1 can (4 oz.) whole green chiles, cut into 1″ strips
1/4 C coarsely chopped fresh cilantro
6 boneless, skinless chicken breasts
1 C flour
2 teaspoons salt
2 teaspoons pepper
Serves 6
Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5
minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then
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A good steak needs little more than this simple compound butter.
Serves 2
2 New York strip steaks, 10 ounce
4 Tablespoons Butter, softened
2 teaspoons Lemon juice
1 1/2 tablespoons Parsley, chopped
Salt and freshly ground pepper to taste
Add the butter, lemon juice, and parsley to a food processor. Pulse until
well blended. Check the seasonings. Roll into a small cylinder using wax
paper. Refrigerate. Grill the steaks to the desired temperature. Thinly
slice the butter and place it on the hot steak. Serve immediately.
Ingredients
You don’t even have to love onions to love this dish!
1 lb. ground beef
3 large onions, sliced
1 green pepper, chopped
1 can of tomatoes (28 oz)
1/2 cup uncooked rice
1 tsp. chili powder
1 tsp. salt
Preparation
Heat oven to 350 degrees F. In a large skillet, cook and stir
ground beef
until light brown. Drain off fat. Add onions and green pepper.
Cook until
onion is tender. Stir in tomatoes, rice, chili powder, and salt.
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2 lbs. ground beef
1 (28 oz.) can peeled tomatoes
1 (16 oz.) can chunky chili style tomatoes
1 (16 oz.) can pinto or chili beans
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (4 oz.) can whole jalapeno peppers
2 large onions
1/4 chopped bell pepper
5 tsp. cayenne pepper
4 tsp. red pepper flakes
1 tsp. garlic salt
1 tsp. chili powder
1 tsp. Tabasco sauce
Brown ground beef and chili powder in a skillet over medium high heat.
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serves 4
55g mint leaves
115g cooking apples, finely chopped
55g onions finely chopped
55g green chillies ( usual cautions after chilli preparation)
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp sugar ( optional)
1. place all the ingredients in a liquidiser and blend them into a smooth paste.
2. Transfer the contents to a small serving dish and place in the fridge for a
couple of hours, before serving.
3. Unused chutney can be left in the fridge and served again but must be used
within seven days.