DailyInbox.com: The Recipe File -- Pot-au-Feu

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Title: THE RECIPE FILE

Please visit our sponsor DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Family First's Family Minute All Pro Dad DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints History Channel's This Day in History Good Housekeeping's Site of the Day Biography Channel's Born on This Day Junior Leagues' Recipe File   The injury has healed, but the MEMORY hasn't. A brain injury is generally not life-threatening. But it can be serious when it interferes with everyday life for years afterward. People with brain injuries can't remember things they could before the injury and may not know that they act differently. But to a loved one, they're not the same individuals they were before. Other brain injury symptoms include: Forgetfulness Confusion Inability to concentrate Difficulty finding words Distractibility If these symptoms apply to you or someone you care about, learn more about a new research study on closed brain injury with memory loss. Call toll-free 1-866-488-7425 or visit http://www.brainandmemory.net Please forward this message to friends and family who might find the trial of interest. http://www.dailyinbox.com/cgi-bin/memoryoct25_hc Print this recipe Send this recipe to a friend Soups and Vegetables: Pot-au-Feu from Little Rock Cooks... Recipes Handed Down from Generation to Generation INGREDIENTS: 2 pounds beef brisket Salt and pepper to taste 3 leeks 5 carrots 1 parsnip 1 turnip 2 ribs celery 1 onion stuck with 3 cloves 1 teaspoon thyme 3 sprigs parsley 1 bay leaf Croutons TO PREPARE: Place brisket in large stew pot.  Cover with cold water; add salt and pepper; bring to boiling point; skim off all foam.  Add remaining ingredients; bring to boil; cover and allow to simmer 4 hours.  When ready to serve, remove grease, strain soup, and serve over croutons.  Serve meat on platter with mustard or horseradish; garnish with the vegetables. NOTE:  Pot-au-Feu is a modest French dish, and is an example that French cooking is not always expensive but can be economical and good.  Pot-au-Feu is served as a soup or a one-dish meal of meat and vegetables.  This dish is easy to make but requires long, slow cooking. SERVES 6 Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved. To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website. The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.           Subscription Information You are subscribed with e-mail address:  archive@jab.org To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]