>  ML> You can always make 1 cup in a 2 cup French press.
> I have never made coffee in either a Kureg or a French press.   We use a
> coffee mate 10 cup drip machine.  Gail fills it to the 6 or 7 cup mark.
> For me that is about three servings in my large coffee mug.  I don't
> have coffee every day, so one brewing might last me four or five days,
> heated up in the microwave.

I'm of course not a coffee fanatic, but even that seems to
be a bit overmature, at the end of four days.

> This sounds just a little bit different.  Might be worth trying.  Of
> course you would sub out the poison vegetable and use long eggplant
> instead.
>       Title: Campfire Meatballs
>   3. Place packets on grid over medium ash-covered coals, Grill,

We were taught at the YMCA camp to make a similar meatloafy
thing that you'd just toss into the coals for 15 minutes
and then sort of knock out of the fireplace with a stick. The 
veggies were chunks of potato and sliced carrots and onion.

>   uncovered, 16 to 18 minutes or until meatball centers are no longer
>   pink and zucchini is tender, truning packets over once.

The question is how you can tell if the meatball centers aren't
pink any more when the food is all wrapped up in foil.

>   Cooks tip: To check the temperature of the coals, cautiously hold your
>   hand palm side down, at cooking height (just above the grid). Count
>   the number of seconds you can hold your hand in that position before
>   the heat is uncomfortable and you have to pull it away; 4 seconds for
>   medium coals.
>   * Texas Beef Council -- http://www.txbeef.org

Texans must have tough hands.

+

> The mayor of Washington DC comes to mind.  Plus, several governers of
> Maryland have left the governer's mansion for prison.

The people who have affinity for that kind of power also 
seem to have affinity for that kind of accommodations.

>       Title: Bourek (Beef-Stuffed Pastry Rolls)
>  Categories: Algerian, Groundmeat, Holiday, Beef

That looks okay but very bland. Of course, Algeria
was pretty far from the Spice Road.

>   Source: "The Great Book of Couscous" by Copeland Marks From: Linda
>   Place
>   From: "S@lim" <salim.Moktari@wanadoo.Fr

I couldn't imagine anything great about couscous.
Though this appears much tastier:

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Yemen Fatah (Beef)
 Categories: Meats, Cyberealm, Kooknet
      Yield: 8 servings

    1/4 c  Oil
      4 md Onions, halved lengthwise
           -and sliced crosswise
      4 cl Garlic, minced
      3 lb Beef, in thin, 1-inch strips
      2 c  Beef broth
      1 ts Oregano
      1 ts Cumin
      1 ts Coriander
    1/2 ts Allspice
           Salt to taste
           Freshly ground black pepper
           -to taste
  1 1/2 c  Couscous, cooked according
           -to package directions

  In a medium skillet, heat the oil, and saute the onion and garlic
  until the onion is translucent. Add the beef, and saute the meat,
  stirring it often, just to brown the strips on all sides. Stir in the
  broth, oregano, cumin, coriander, allspice, salt, and pepper, and
  cook the mixture a few minutes longer. Serve the meat mixture, over
  the hot couscous.

  Source: Lisa Clarke, adapted from a recipe in "Jane Brody's Good Food
  :       Book", originally Posted by FAYLEN

  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669

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