hello,

I have a can of sauerkraut, I'm not a big fan of it, I also have a
small mountain of pheasant, what can I do with these?

Oh yea, I have a giant cattle heart, any ideas what I can do with it
and what kind of flavor, texture, it has?

thanks for comments

wrote:
>
> I have a giant cattle heart, any ideas what I can do with it
>
> thanks for comments\

If you only had a brain, you could be off to see the Wizard, the
wonderful Wizard of Oz.

Follow

Follow

Follow

Follow

Follow the yellow brick road...

---

On Jun 28, 9:56�pm, Sheldon > wrote:
> wrote:
>
> > I have a giant cattle heart, any ideas what I can do with it
>
> > thanks for comments\
>
> If you only had a brain, you could be off to see the Wizard, the
> wonderful Wizard of Oz.
>
> Follow
>
> Follow
>
> Follow
>
> Follow
>
> Follow the yellow brick road...
>
> ---

On Jun 28, 8:22*pm, wrote:
> hello,
>
> I have a can of sauerkraut, I'm not a big fan of it, I also have a
> small mountain of pheasant, what can I do with these?
>
> Oh yea, I have a giant cattle heart, any ideas what I can do with it
> and what kind of flavor, texture, it has?
>
> thanks for comments

This will take care of some of your stuff: Spread some of the kraut
into a baking dish. Slice the heart into 1/4 inch thick pieces.
Place a layer of these slices on top of the kraut and pour in a little
beer. Repeat until all the kraut and heart slices are in the dish.
Finally cover all with a layer of small marshmallows and paint these
with olive oil. Bake in the over at 325 F for about 1 hour. Serve
with a good red wine.

Alexm wrote:
>
> On Jun 28, 8:22 pm, wrote:
> > hello,
> >
> > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > small mountain of pheasant, what can I do with these?
> >
> > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > and what kind of flavor, texture, it has?
> >
> > thanks for comments
>
> This will take care of some of your stuff: Spread some of the kraut
> into a baking dish. Slice the heart into 1/4 inch thick pieces.
> Place a layer of these slices on top of the kraut and pour in a little
> beer. Repeat until all the kraut and heart slices are in the dish.
> Finally cover all with a layer of small marshmallows and paint these
> with olive oil. Bake in the over at 325 F for about 1 hour. Serve
> with a good red wine.

What? You'd serve it plain? No crushed
potato chips on top?

Janet Baraclough wrote:
> The message >
> from Mark Thorson > contains these words:
>
>> Alexm wrote:
>>>
>>> On Jun 28, 8:22 pm, wrote:
>>>> hello,
>>>>
>>>> I have a can of sauerkraut, I'm not a big fan of it, I also have a
>>>> small mountain of pheasant, what can I do with these?
>>>>
>>>> Oh yea, I have a giant cattle heart, any ideas what I can do with
>>>> it and what kind of flavor, texture, it has?
>>>>
>>>> thanks for comments
>>>
>>> This will take care of some of your stuff: Spread some of the kraut
>>> into a baking dish. Slice the heart into 1/4 inch thick pieces.
>>> Place a layer of these slices on top of the kraut and pour in a
>>> little beer. Repeat until all the kraut and heart slices are in
>>> the dish. Finally cover all with a layer of small marshmallows and
>>> paint these with olive oil. Bake in the over at 325 F for about 1
>>> hour. Serve with a good red wine.
>
>> What? You'd serve it plain? No crushed
>> potato chips on top?
>
> He saved the potato-chip topping for the jello side salad ( radishes,
> pineapple chunks and lavender flowers)
>
> Janet

Okay, I'm laughing my butt off, here. :~)

kili

On Jun 28, 11:20*pm, Mark Thorson > wrote:
> Alexm wrote:
>
> > On Jun 28, 8:22 pm, wrote:
> > > hello,
>
> > > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > > small mountain of pheasant, what can I do with these?
>
> > > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > > and what kind of flavor, texture, it has?
>
> > > thanks for comments
>
> > This will take care of some of your stuff: *Spread some of the kraut
> > into a baking dish. *Slice the heart into 1/4 inch thick pieces.
> > Place a layer of these slices on top of the kraut and pour in a little
> > beer. *Repeat until all the kraut and heart slices are in the dish.
> > Finally cover all with a layer of small marshmallows and paint these
> > with olive oil. *Bake in the over at 325 F for about 1 hour. *Serve
> > with a good red wine.
>
> What? *You'd serve it plain? *No crushed
> potato chips on top?-

According to Minnesota tradition, the potato chips are only used when
you cover the beef and kraut in cream of mushroom soup. Then the
potato chips make it a hotdish au gratin. -aem

"aem" > wrote in message
...
On Jun 28, 11:20 pm, Mark Thorson > wrote:
> Alexm wrote:
>
> > On Jun 28, 8:22 pm, wrote:
> > > hello,
>
> > > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > > small mountain of pheasant, what can I do with these?
>
> > > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > > and what kind of flavor, texture, it has?
>
> > > thanks for comments
>
> > This will take care of some of your stuff: Spread some of the kraut
> > into a baking dish. Slice the heart into 1/4 inch thick pieces.
> > Place a layer of these slices on top of the kraut and pour in a little
> > beer. Repeat until all the kraut and heart slices are in the dish.
> > Finally cover all with a layer of small marshmallows and paint these
> > with olive oil. Bake in the over at 325 F for about 1 hour. Serve
> > with a good red wine.
>
> What? You'd serve it plain? No crushed
> potato chips on top?-

According to Minnesota tradition, the potato chips are only used when
you cover the beef and kraut in cream of mushroom soup. Then the
potato chips make it a hotdish au gratin. -aem

Hot dish <au gratin> sounds pretty upscale for Minnesota. Barb?

Felice

"kilikini" wrote:
>
> Okay, I'm laughing my butt off. � :~)

Um, I don't think you want to do that... :~)

Sheldon wrote:
> "kilikini" wrote:
>>
>> Okay, I'm laughing my butt off. ? :~)
>
> Um, I don't think you want to do that... :~)

True, I don't have much of one! It's rather boney. :~)

kili

On Sun, 29 Jun 2008 10:40:11 -0400, "kilikini"
> wrote:

>Janet Baraclough wrote:
>> The message >
>> from Mark Thorson > contains these words:
>>
>>> Alexm wrote:
>>>>
>>>> On Jun 28, 8:22 pm, wrote:
>>>>> hello,
>>>>>
>>>>> I have a can of sauerkraut, I'm not a big fan of it, I also have a
>>>>> small mountain of pheasant, what can I do with these?
>>>>>
>>>>> Oh yea, I have a giant cattle heart, any ideas what I can do with
>>>>> it and what kind of flavor, texture, it has?
>>>>>
>>>>> thanks for comments
>>>>
>>>> This will take care of some of your stuff: Spread some of the kraut
>>>> into a baking dish. Slice the heart into 1/4 inch thick pieces.
>>>> Place a layer of these slices on top of the kraut and pour in a
>>>> little beer. Repeat until all the kraut and heart slices are in
>>>> the dish. Finally cover all with a layer of small marshmallows and
>>>> paint these with olive oil. Bake in the over at 325 F for about 1
>>>> hour. Serve with a good red wine.
>>
>>> What? You'd serve it plain? No crushed
>>> potato chips on top?
>>
>> He saved the potato-chip topping for the jello side salad ( radishes,
>> pineapple chunks and lavender flowers)
>>
>> Janet
>
>Okay, I'm laughing my butt off, here. :~)
>
>kili
>
What's so funny kili, that sounds delicious.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25

On Sun, 29 Jun 2008 09:53:24 -0700, wrote:

>On Sun, 29 Jun 2008 10:40:11 -0400, "kilikini"
> wrote:
>
>>Janet Baraclough wrote:
>>> The message >
>>> from Mark Thorson > contains these words:
>>>>
>>>> What? You'd serve it plain? No crushed
>>>> potato chips on top?
>>>
>>> He saved the potato-chip topping for the jello side salad ( radishes,
>>> pineapple chunks and lavender flowers)
>>>
>>> Janet
>>
>>Okay, I'm laughing my butt off, here. :~)
>>
>>kili
>>
>What's so funny kili, that sounds delicious.
>
Sounds like you've eaten that jello and pretzel stick salad, which
isn't a gross as it sounds.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 29, 12:49�pm, "kilikini" > wrote:
> Sheldon wrote:
> > "kilikini" wrote:
>
> >> Okay, I'm laughing my butt off. ? :~)
>
> > Um, I don't think you want to do that... :~)
>
> True, I don't have much of one! �It's rather boney. �:~)

Hmm, I was sorta hoping you have a big round bubble butt, perhaps with
the right foundation garment you coulda squoozed some to your
attic. :~)

Sheldon wrote:
> On Jun 29, 12:49?pm, "kilikini" > wrote:
>> Sheldon wrote:
>>> "kilikini" wrote:
>>
>>>> Okay, I'm laughing my butt off. ? :~)
>>
>>> Um, I don't think you want to do that... :~)
>>
>> True, I don't have much of one! ?It's rather boney. ?:~)
>
> Hmm, I was sorta hoping you have a big round bubble butt, perhaps with
> the right foundation garment you coulda squoozed some to your
> attic. :~)

LOL, don't I wish! :~)

kili

On Sun, 29 Jun 2008 11:26:59 -0700, sf <.> wrote:

>On Sun, 29 Jun 2008 09:53:24 -0700, wrote:
>
>>On Sun, 29 Jun 2008 10:40:11 -0400, "kilikini"
> wrote:
>>
>>>Janet Baraclough wrote:
>>>> The message >
>>>> from Mark Thorson > contains these words:
>>>>>
>>>>> What? You'd serve it plain? No crushed
>>>>> potato chips on top?
>>>>
>>>> He saved the potato-chip topping for the jello side salad ( radishes,
>>>> pineapple chunks and lavender flowers)
>>>>
>>>> Janet
>>>
>>>Okay, I'm laughing my butt off, here. :~)
>>>
>>>kili
>>>
>>What's so funny kili, that sounds delicious.
>>
>Sounds like you've eaten that jello and pretzel stick salad, which
>isn't a gross as it sounds.

I love that salad.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25

On Jun 28, 6:22*pm, wrote:
> hello,
>
> I have a can of sauerkraut, I'm not a big fan of it, I also have a
> small mountain of pheasant, what can I do with these?
>
> Oh yea, I have a giant cattle heart, any ideas what I can do with it
> and what kind of flavor, texture, it has?
>
> thanks for comments

I'd say go out for dinner!

Alexm wrote:
> On Jun 28, 8:22�pm, wrote:
> > hello,
> >
> > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > small mountain of pheasant, what can I do with these?
> >
> > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > and what kind of flavor, texture, it has?
> >
> > thanks for comments
>
> This will take care of some of your stuff: Spread some of the kraut
> into a baking dish. Slice the heart into 1/4 inch thick pieces.
> Place a layer of these slices on top of the kraut and pour in a little
> beer. Repeat until all the kraut and heart slices are in the dish.
> Finally cover all with a layer of small marshmallows and paint these
> with olive oil. Bake in the over at 325 F for about 1 hour. Serve
> with a good red wine.

Thanks, I got all the ingredients except for the kraut, but it's at
the store, I used the sauerkraut with some caribou, it worked OK, the
beef heart is frozen so this isn't a rush deal at this point.

I will try this soon though.

Still have the small mountain of pheasant, like a whole bunch of them
frozen. There is the bake them and cover with cream of mushroom soup
routine, but if anybody has suggestions, please do.

merryb wrote:
> On Jun 28, 6:22�pm, wrote:
> > hello,
> >
> > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > small mountain of pheasant, what can I do with these?
> >
> > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > and what kind of flavor, texture, it has?
> >
> > thanks for comments
>
> I'd say go out for dinner!

Sounds, good, captain beefheart if frozen, I don't think anybody wants
to steal it.

So off to a late dinner!