What I meant to share was an entry for a blog hop called Hunk of Meat Mondays. It's hosted by a fellow Indiana blogger. (I just saw on her site that they have a beagle. They live on a farm. Maybe they'd want a barnyard beagle-basset dog, too? But that's another post...)
Anyway, she (wish I could remember her first name. I've met her IRL once, but her name escapes me. It's probably something easy, like Amy) posted a yummy recipe for tetrazzini today. Well, mostly she posted it. All the ingredients and quantities, etc. But she didn't exactly spell out all the steps. She must be a good cook, because good cooks can get away with stuff like.
Three pounds of boneless beef ribs
I have no idea what I was doing buying fancy meat like that. Most of the meat that makes its way into this house is deli sliced, ground or flash-frozen. Apparently, I was feeling culinarily adventurous -- or maybe I was lulled into purchasing it by a big "Save $3 NOW" sticker on the package.
However it got into the house, it's here and I have to use it.
I tried looking up a few recipes, but they included things like "liquid smoke" and I got scared off. Mike says I should just drop 'em in a crockpot, dump some barbecue sauce over it and eat whatever comes out. I'm not so sure.
So, I hope this is not a violation of Hunk of Meat Monday, but I thought I'd ask if anyone out there has a tested and approved for use by a cook with good intentions but a bad track record.
Let's hear it.