Text 14684, 120 rader
Skriven 2007-04-27 09:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Road Trips
==================
On 04-11-07 RUTH HAFFLY Scribbled to HAP NEWSOM about Wendy's 313

RH> hn> We certainly enjoyed the small roads and side trips that we took
RH> hn> while in New Mex. Lots of wonderful scenery to enjoy! We made
RH> hn> this trip "Albuquerque and North" which basically meant
RH> hn> Albuquerque and Santa Fe and some side day trips in between to
RH> hn> some Pueblo's and the "outback".

RH>IOW, a part of NM we've not covered.  We know the I-10 portion too
RH>well from trips to Fort Bliss while at Huachuca. For trips north we'd
RH>do the Deming cut off to I-25 to I-40, except this last time when we
RH>threw in one more side road unexpectedly.  Steve has a great aunt in
RH>Amarillo we wanted to see on our way out to GA.

Next time you go from Huachucha to Amarillo try this - North of Lost 
Crutches take US 70 which runs northeast through New Mexico to join 
US 60 which continues on northeast into Tejas and will spit you onto 
I-27 just south of Armadillo. It's a really pretty drive and the roads 
are decent. You also cross White Sands missile range and go through 
Roswell (home of the sauce people) and Ruidoso (home of Ruidoso Downs) 
where the world championship Quarter Horse races are held. The only down 
side of the whole trip will depend on the direction of the wind when 
passing the HUGE feedlots at Hereford, TX.

I used to think that hog lots were as stinky as it got. Until I passed 
through Hereford one day when the wind was out of the south. Fortunately 
for my olfactory nerves the exposure was short.  Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tex-Mex Cheese Enchiladas
 Categories: Latino, Classic, Cheese
      Yield: 4 servings
 
MMMMM-------------------------ENCHILADAS------------------------------
     12    Corn tortillas
    1/2 c  Olive or rape seed oil
      2 lg Yellow onions
      4 c  Grated Longhorn cheese
           -Chilli Gravy

MMMMM------------------------CHILLI GRAVY-----------------------------
      2 tb Lard
      2 tb Flour
      2 tb Chilli powder *
      3 c  Warm water
           -salt
 
  For the Chilli Gravy, make a light roux by melting the
  shortening or lard in a skillet and stirring in the flour.
  Stir and cook a few minutes until the flour has browned a
  little. Add the chilli powder, water and salt, and continue
  to stir and cook until mixture has thickened. Set aside and
  keep warm.
  
  For the Enchiladas, lightly grease a 9x13-inch Pyrex dish,
  and preheat your oven to 400°F degrees.
  
  Chop the onions, grate the cheese, and set aside.
  
  Heat the oil in a second skillet. Have the corn tortillas
  ready.
  
  Putting the enchiladas together is just a series of steps.
  And if you're the kind of cook that freaks out when the
  kitchen gets a little messy, you might want to consider
  finding a good Tex-Mex restaurant instead.
  
  1. Pick up a tortilla with tongs and place it into the hot
  oil for about 15 seconds. This first step is to soften the
  tortilla.
  
  2. Remove the tortilla from the oil, letting the excess oil
  drip back into the skillet.
  
  3. Dip the tortilla into the chilli gravy, coating both sides.
  
  4. Place the now-coated tortilla in the 9x13-inch pan, put a
  handful of grated cheese and onion on one edge of the
  tortilla, and roll it up.
  
  5. Place the rolled tortilla flat-side-down in one end of
  the pan.
  
  6. Repeat this process with the remaining 11 tortillas. The
  pan should be full.
  
  7. Pour the remaining Chilli Gravy on top of the enchiladas.
  
  8. Sprinkle the enchiladas generously with the remaining
  grated cheese.
  
  Bake for about 10 minutes until the cheese is bubbly. Serve
  at once.
  
  Makes four servings of three enchiladas each. Garnish with
  chilli gravy, Crema or sour cream. On the side, serve Mexican
  Red Rice and Refried Beans
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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