Text 14321, 69 rader
Skriven 2007-04-20 07:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: pastrami
====================
On 04-19-07 JIM WELLER Scribbled to DAVE DRUM about Re: pastrami

JW> JW>And I've had turkey "ham" that although it wasn't totally hammy
JW> JW>was a nice way to treat turkey.

JW> DD> And with a slice of sharp cheese and a schmear of mayo between
JW> DD> two  slices of black Russian rye bread it makes a dandy sammich.

JW>Make mine butter and mustard; hold the mayo please.

I've never tried (nor desired) mustard w/turkey. Although I have done it 
with salt cured ham (aka "country" ham). Horseradish (creamy) sauce is 
also nice if you don't care for mayonnaise.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marta's Green Chile Sauce
 Categories: Sauces, Chilies
      Yield: 3 servings
 
      8    Tomatillos (about golf ball
           -size); remove husks
      2 lg Ripe tomatoes
      3    Jalapeños; or more
      1 md Onion; chopped fine
      1 cl Garlic; minced
      2 tb Fine chopped cilantro
 
  In a saucepan, cover the tomatillos with water. Bring to
  boil and reduce heat, cover and gently simmer about 10
  minutes or until very tender. In another pan, bring the
  tomatoes and jalapeños to a boil and simmer five or ten
  minutes. (The skins will slip off after they are done.)
  
  Drain and tomatillos and tomatoes, but reserve some of
  the tomatillo cooking water. Puree the tomatillos and
  tomatoes, along with the garlic. Use a little of the
  reserved cooking water from the tomatillos to smooth
  it out, if you like. Add the chopped onion and the
  finely chopped fresh cilantro. If the sauce is too
  thick, you can add chicken broth to get the desired
  consistency.
  
  This Salsa Verde is the basis for Green Enchiladas,
  Pork Guisado and other recipes calling for green sauce.
  
  Recipe by Marta Pearce of Pearce Ranch
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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