Re: [slowcooker] TNT....Stuffed Camel
- You know, Myron, you're slipping. Here we have some newbies (BTW, LOVED
their recipes for Dominican Pot Roast and Jerk chicken thighs - I love
spicy food and those recipes have such a lovely blend of different tastes -
keep sending me ideas like that to warm the upcoming winter) and you didn't
say what size crock pot, or even a rough guesstimate of how long to cook.
And the raisins man, I KNOW camel is always cooked with raisins and served
with couscous. With preserved lemon on the side. SHEESH, if we can't rely
-Kim <grinning back>
At 03:38 AM 11/1/2003, Myron Menaker wrote:
> ...if I say "crockpot," Maria will let me post *anything*!
> Grinning at the beach,
> 1 Medium Camel
> 4 Lambs
> 20 chickens
> 150 Eggs (Hard-Boiled)
> 40 Ripe Tomatoes
> Salt and Seasonings
> 1. Stuff eggs into tomatoes
> 2. Stuff tomatoes into chickens
> 3. Stuff chickens into lambs
> 4. Stuff lambs into camel
> 5. Crock on low until tender
> Serves 150 people
- Good one Myron! However, I must admit I like my
husband's Water Buffalo recipe better.
1 Medium Water Buffalo
1 Large Rock
Place Water Buffalo and Rock in large crock-pot. Cook
on high until rock melts. Meat will be done.
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