-=> Shawn Highfield wrote to Sean Dennis <=-

 SH> I can't stand ground chicken.  Ground turkey is fine and we use it
 SH> pretty much instead of beef due to my beef issue.  Just something about
 SH> the ground chicken that tastes wrong to me.

Ground beef and chicken are too chewy for me right now.  Ground chicken is a
little chewy but not as bad.  I'm waiting until january to set up an
appointment to get my dentures.  Right now, everyone is trying to use their
benefits by the end of ther year so the denture clinic is booked solid.

 SH> Although I did eat some ground beef the other day with no issues, so
 SH> I'll be trying something good soon. LOL

That's a good thing.  I was able to gum some beef tips the other day and I
was in heaven.  Can't wait until I can eat steak again!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef and Cornbread Supper
 Categories: Meats
      Yield: 6 servings
 
  1 1/2 lb Lean ground beef
     10 oz Can cream of asparagus soup
    1/4 c  Onion, finely chopped
      2 ts Worcestershire sauce
    3/4 c  All purpose flour, sifted
    1/2 c  Corn meal
      1 tb Baking powder
      1 ts Salt
    1/4 c  Shortening, melted
    2/3 c  Milk
      1 x  Green pepper rings
 
  Preheat oven to 425 degrees.  Brown ground beef in a 10 inch cast iron
  skillet.  Add soup, onion and worcestershire sauce.  Simmer for about
  5 minutes.  Sift the flour, corn meal, baking powder and salt
  together in a medium bowl.  Add shortening and milk.  Beat until
  smooth.  Pour over ground beef mixture.  Spread with narrow spatula
  to within 2 inches of the edge.  Top with green pepper rings.  Bake
  for 15 to 20 minutes.  Do set the skillet on the table and serve with
  a salad...
 
MMMMM

-- Sean

... How long a minute is depends on what side of the bathroom door you're on.
--- MultiMail/Linux