Sean Dennis wrote to Dave Drum <=-

When I lived in Californica some friends and I used to hit Lost Wages every couple of months. Since I knew the slots were a mugs game I left them for the little old ladies and played blackjack and/or roulette. I also had a lo$$ limit of U$20 (this was early 1960s).

When I was out playing Army at NTF (Fort Irwin), a couple of jokers decided to drive their HUMVEE to Vegas. They actually went there in uniform, gambled, had a meal and came back. I suspect they were court-mashaled immediatly afterward.

That was a lot closer to Vegas than the South Bay area of LA. Still, if
they were s'posed to be on duty ......

That was when the mob ran the place as a giant money laundry. And legit (sorta) profit node. Meals were inexpensive and the shows .... I saw
Frank Sinatra at the Sands for a 2 drink minimum. And Penn & Teller's magic act - same deal.

I would have loved to see Ol' Blue Eyes in concert.

He was doing his saloon singer schtick at that time. But he did a good
show. I made the two drinks last for the whole thing. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak Sinatra
Categories: Beef, Vegetables, Mushrooms, Wine
Yield: 1 Serving

4 oz Beef tenderloin; in 3 pcs
1 1/2 tb Oil
1 md Onion; in 12 pcs
1 Bell pepper; in 12 strips
8 oz Punnet button mushrooms
Salt & pepper
1 cl Garlic; minced
2 Artichoke hearts; halved
1 Tomato; in 8 wedges
1/4 c Chianti wine

Sear meat in oil on both sides.

Add onion, peppers, mushrooms, salt, pepper, and
garlic.

Saute until crisp, but lightly cooked.

Add artichoke hearts, tomatoes, and wine. Cook 2-3
minutes more.

Drain off 3/4 of liquid and serve immediately.

RECIPE FROM: https://www.keyingredient.com

Uncle Dirty Dave's Archives

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Dave Drum wrote to Sean Dennis <=-

He was doing his saloon singer schtick at that time. But he did a good show. I made the two drinks last for the whole thing. Bv)=

I found a video (circa 1963) you might like: https://www.youtube.com/watch?v=hLAo3KAb-Gg

Hope it brings back good memories.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegas Sparkle
Categories: Loo, Desserts, Chocolate, Jello
Yield: 10 Servings

FOR CHOCOLATE SPARKLES
7 1/2 c White chocolate
4 Pots of edible sparkles
FOR CRISPY RICE
4 c Crispy rice cereal
1/2 c Fondant icing
1/2 c Glucose
FOR YUZU CREAM
1 c Liquid whole eggs
1 c Sugar
1 c Bottled yuzu juice
1 1/2 c Unsalted butter, softened
2 c Whipping cream
4 Gelatin sheets, soaked in
Cold water
Or 1 (1/4 oz) pk unflavored
Gelatin

FOR CHOCOLATE SPARKLES: In a double boiler, melt chocolate until it
registers 125F on a digital thermometer; remove from heat and stir
until chocolate cools to 80F. Working freehand or with flexible candy
molds, create a variety of shapes, such as hearts and sunbursts,
about 1/4" thick. Before chocolate dries, sprinkle with sparkles.

FOR CRISPY RICE: Bring glucose and fondant to a boil over medium heat
until golden. Stir in cereal and remove from heat. When cool, break
into small pieces.

FOR YUZU CREAM: In a small saucepan, bring yuzu juice and sugar to a
boil. Add eggs; remove from heat, add gelatin and butter, and mix
until smooth. Whip cream to hard peaks, then fold in yuzu paste. Fill
a dome mold 3/4 full with mixture; refrigerate 1 hr.

ASSEMBLY: Pour rice crispy pieces to the top of dome mold; chill for
another hour. Place mold in bowl of warm water for 20-30 sec to
loosen, then turn upside-down to turn out onto serving dish. Garnish
with chocolate shapes.

Claude Lamarche, The Dorchester; inspired by Nick Morelli (Jim
Belushi) and Pete Kaczmarek (Jerry O'Connell), The Defenders

From: Michael Loo Date: 07-31-11

MMMMM

-- Sean

... Gone crazy, be back later, please leave a message.
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Sean Dennis wrote to Dave Drum <=-

He was doing his saloon singer schtick at that time. But he did a good show. I made the two drinks last for the whole thing. Bv)=

I found a video (circa 1963) you might like: https://www.youtube.com/watch?v=hLAo3KAb-Gg

Hope it brings back good memories.

A trip down mammary lane. Bv)= With Jimmy Durante. That's from the era
when Vegas was a regular stop for us. But not down in Glitter Gulch. We
were mostly downtown at the old school places like Binyon's and the lass expensive mo/hotel rooms. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grampa's German-Style Pot Roast
Categories: Pork, Potatoes, Beef, Vegetables, Dairy
Yield: 8 servings

4 sl (thick) bacon
1 lb Baby Yukon Gold potatoes
4 md Carrots; sliced
14 oz Can sauerkraut; rinsed, well
- drained
3/4 c Chopped dill pickles
1 ts Smoked paprika
1 ts Ground allspice
1/2 ts Kosher salt
1/2 ts Pepper
3 lb Boneless chuck roast
28 3/4 oz (3 pkg) pearl onions;
- thawed
4 cl Garlic; minced
1/2 c Stout beer or beef broth
1/3 c Dusseldorf mustard
1/2 c Sour cream
1/2 c Minced fresh parsley

In a large skillet, cook bacon over medium heat until
crisp. Remove to paper towels to drain.

Meanwhile, place potatoes, carrots, sauerkraut & pickles
in a 7 qt. slow cooker. Mix paprika, allspice, salt and
pepper; rub over roast. Brown roast in bacon drippings
over medium heat.

Transfer to slow cooker. Add onions & garlic to dripping;
cook and stir 1 minute. Stir in beer and mustard; pour
over meat. Crumble bacon; add to slow cooker.

Cook, covered, on low 6-8 hours, until meat & vegetables
are tender.

Remove roast; let stand 10 minutes before slicing.

Strain cooking juices.

Reserve vegetables and juices; skim off fat. Return
reserved vegetables & cooking juices to slow cooker.
Stir in sour cream; heat through.

Serve with roast; sprinkle with parsley.

Nancy Heishman, Las Vegas, Nevada

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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