NANCY BACKUS wrote to SEAN DENNIS <=-
Interesting... especially as I don't think I've seen any other B&N locations locally other than the college bookstores.... no, wait,
that's not true... there is at least the one in the Greece Ridge Mall,
if it's still there, anyway.... Never heard of Follett, either....
If you were involved with books at an educational level, you'd know who Follett is. From their website: "Follett has been a
trusted partner to Pre-K and K-12 schools, districts, and college campuses for more than 140 years, taking care of the
critical details that make it easier for schools to run, teachers to teach and students to learn. Every day, we serve over
half of the students in the United States, and work with 80,000 schools as a leading provider of education technology,
services and print and digital content. We're higher education's largest campus retailer and a hub for school spirit and
community as we operate nearly 1,200 local campus stores and over 1,600 virtual stores across the continent."
Chances are you used Follett books when you were in school. I know I did (my mother was a librarian and I learned a lot of
the backend stuff at a young age).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chipotle Beef Tacos
Categories: Latino, Beef, Fruits, Chilies, Citrus
Yield: 6 Servings
3 lb Boneless chuck roast
1 md Onion; in thin wedges
3 cl Garlic; minced
1/4 ts (ea) salt & black pepper
16 oz Can whole cranberry sauce
3 ts Fine chopped chipotle in
- adobo sauce
6 6-inch flour tortillas
MMMMM-------------------------GARNISHES------------------------------
Salsa
Fresh jalapenos; sliced
Lime wedges
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4
quart slow cooker. Place onion in the cooker. Add meat; sprinkle with
garlic, salt, and black pepper. In a small bowl, combine cranberry
sauce and chipotle pepper. Pour over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.
Transfer meat to a serving platter. Skim fat from onion mixture.
Serve meat and onion mixture with tortillas. Garnish with salsa,
jalapeno pepper and lime wedges.
Makes 6 servings
Better Homes & Gardens | August 2012
MM Format by Dave Drum - 07 August 2012
Uncle Dirty Dave's Archives
MMMMM
Later,
Sean
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