Text 16459, 126 rader
Skriven 2007-06-07 21:17:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Unable...
=================
On 06-06-07 SEAN DENNIS Scribbled to DAVE DRUM about Unable...

SD> DD> Oh, I dunno. My first picnic was at Pat Stockett's in
SD> DD> Hayneville, AL. I  drove there from the heart of the Great
SD> DD> American Outback. Driving ain't  a thing. And Hotlanta is only
SD> DD> about an hour further than Monkeytown.  (differing routes).

SD>...it's a five hour drive from here to Savannah and a six hour drive
SD>from here to Johnson City, Tennessee (note that this is how I drive;
SD>I need to stop every two hours since I'm the only one who can drive
SD>in my household, so I'm factoring in a little extra time).  Dale's is
SD>another six to eight hours from Johnson City, so it's about a 10-12
SD>hour drive from here (this is factoring in traffic, stops, road
SD>construction).

I have this 7-League Boots phenomenon that takes over when I go on a 
trip. I drive 'til I drop. I think it's a hold over from my days as an 
over the road trucker. When we went to Burt's a couple years ago I'd 
have done it in one sitting except for gaz-o-lina if Georgia's back 
hadn't raised hell and demanded a motel room.

SD>In fact, Google Maps says from Savannah to Columbia is a 605 mile
SD>drive (their estimated drive time is 9 hours, 36 minutes).
SD>http://www.tinyurl.com/328gc9

SD>From Savannah to Douglasville (which is about 25 miles outside of
SD>Atlanta) is about 271 miles (their estimated drive time is 4 hours,
SD>14 minutes). http://www.tinyurl.com/2pupxx

SD>So, yeah, it'd still be closer for them to drive here.  Save them
SD>time and gas, which these days costing about $3 around here, is a
SD>good thing.

Spring-A-Leak to Douglasville looks like 632 miles on my DeLorme. 'Bout 
eleventeen hours. Most of my experience in the Hotlanta area has been 
out northeast - in Braselton (Road Atlanta) and up in Dawsonville.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream Chicken Enchiladas (Texas Cooking)
 Categories: Poultry, Latino, Chilies, Dairy
      Yield: 4 servings
 
      2 tb Olive or rape seed oil
      1 c  Fine chopped onion
      3 c  Cooked, shredded chicken
    1/2 ts Salt
      2 c  Shredded Monterey Jack
           -cheese
     12    Corn tortillas
    1/2 c  Shortening, oil or lard
    1/4 c  Butter
    1/4 c  All-purpose flour
      2 c  Chicken broth
    1/2 ts Salt
    1/4 ts White pepper
      2 c  Sour cream
      4 oz Can chopped green chilies
      2 tb Chopped cilantro
 
  This dish is a good way to introduce a novice to Tex-Mex
  food, and so delicious that Tex-Mex veterans number it
  among their favorites. There's more flavor than heat, and
  the velvety texture of the sour cream sauce is completely
  seductive.
  
  Preheat oven to 375°F. Spray a 9x13-inch baking dish with
  cooking spray.
  
  The Filling: Sauté the onion in the oil just until softened.
  Add the shredded chicken, sprinkle with the salt, and toss
  to combine. Set aside and allow to cool. Add the shredded
  Monterey Jack Cheese and mix thoroughly.
  
  The Tortillas: Soften the corn tortillas by
  
  * Wrapping tightly in plastic wrap and microwaving for 40
  seconds,
  
  * Wrapping tightly in aluminum foil and heating in the oven
  for 5 minutes, or
  
  * Heating the shortening, oil or lard in a skillet and,
  using tongs, dipping each tortilla for 15 seconds in the
  hot oil, letting the excess drip back into the skillet.
  Drain the softened tortillas on paper sacks as they are
  cooked.
  
  Place an equal amount of the chicken mixture on each of
  the 12 tortillas, roll them up and place them, seam side
  down, in the baking dish.
  
  The Sauce: Over medium heat in a saucepan, melt the butter,
  add the flour, and stir vigorously with a wooden spoon for
  a minute or so. Gradually whisk in the chicken broth, and
  cook until mixture thickens and bubbles. Reduce the heat,
  or remove from the burner, and stir in the sour cream and
  green chiles. Do not allow sauce to boil, but gently heat
  through.
  
  Pour the sauce evenly over the tortillas in the dish, and
  bake for 30 minutes at 375°F. Sprinkle with chopped
  cilantro, and serve hot. Makes four servings of three
  enchiladas each.
  
  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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