Text 17272, 96 rader
Skriven 2007-06-28 00:06:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Picnic Thursday Dinn
================================
 -=> On 06-26-07  14:38,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Picnic Thursday Dinn <=-

 RH> Hi Dale,
 
 
 RH> He's even told some friends (non military) about it.  Is Bryan coming
 RH> along?
 
 DS>   I would expect that he will have duty on Friday, and so not come

 RH> Is he stationed at Meade now?

  No, he is at Aberdeen Proving Grounds which is north of Baltimore and
  is about a 75 minute drive from here in decent traffic -- more at rush
  time.  If he is on call that weekend, he will just send Nancy.  We are
  out of the range for being on call.
 
 RH> Both sound good to me, especially the baklava.  We had a friend in HI
 RH> who usually made it for company events--you lost out if you did't get
 RH> a piece quickly.  We've tried a couple of commercial ones since and
 RH> been very disappointed so a good home made one.............
 
  I think his is quite good.

 DS>       Title: Peachy Pork Picante **
 DS>  Categories: Pork, Quick&easy, Tnt, Teri
 DS>       Yield: 4 Servings

 RH> If only Steve would eat pork! Are we still of the mind set not to tell
 RH> him at the picnic that he may be eating some? (G)

  I am not touching that one -- you and he will have to work it out,
  before or after:-}}   Maybe the smell of the pork smoking will drive
  the smell of the pork farm out of his head!  Besides, are you sure
  that he does not peek into the echo from time to time?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TORTILLA STACK
 Categories: Meat, Vegetable
      Yield: 1 Servings
 
      5    Tortillas, flour; 8 inch
           Vegetable oil

MMMMM--------------------------FILLING-------------------------------
      1 tb Vegetable oil
    1/2 lb Pork tenderloin;cut in
           -strips
      1    Onion;chopped
      2    Cloves;minced
  1 1/2 ts Chili powder
    3/4 ts Cumin,dried
    3/4 ts Oregano,dried
    1/4 ts Pepper
      1    Red,green,yellow peppers
           -sweet; chopped
    1/2 c  Corn kernels
      1 cn Red kidney beans;drained
    1/2 c  Salsa
      1 c  Light sour cream
    1/4 c  Coriander;fresh, chopped
      2 c  Cheddar cheese;shredded
           Sweet pepper strips
 
    In large skillet, fry tortillas in 1/4 inch oil over medium-high
  heat 10 to 15 seconds per side or until golden, pressing down bubbles
  with spatula; drain on paper towels.
    Filling: In large skillet, cook pork in oil over medium-high heat
  for 5 minutes or till no longer pink inside. Remove with slotted
  spoon. Cook onion and garlic over medium heat for 2 minutes or till
  softened. Stir in chili powder, cumin, oregano and pepper and corn;
  cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove
  from heat; stir in reserved pork, beans and salsa. Stir together sour
  cream, chilies and coriander. :    Place 1 tortilla on baking sheet;
  spread with 3 Tbsp sour cream mixture. Top with one quarter of the
  pork mixture and 1/4 c of the cheese. Repeat layers, ending with
  tortilla. :    Bake in 375F oven for 10 minutes. Sprinkle with
  remaining cheese, bake for 3 minutes or until cheese is melted.
  Garnish with pepper strips. Let stand for 5 minutes before slicing.
  Serve with remaining sour cream mixture.
  MAKES: 4-6 SERVINGS
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM



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