Text 18040, 62 rader
Skriven 2007-07-18 23:24:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: Picnic Food Info 707
================================
 -=> On 07-01-07  23:27,  Joan Macdiarmid <=-
 -=> spoke to Dale Shipp about Picnic Food Info 70716 <=-

 JM> Joan and Glen will probably bring something like
 JM> chicken adobo to go with the rice. Also, two bottles
 JM> of exotic wines and two jars of special Indonesian
 JM> sambals. And for anyone who hasn't tried it, a jar
 JM> of quince jelly.

  Thanks for the info.

  Will the two of you be here for the Thursday night dinner at
  Dimitri's at 7 pm?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Posole Stew
 Categories: Stew, Numex, Pork, Vegetable, Heavy metal
      Yield: 1 Batch
 
      1 lb Lean pork shoulder
      2 lb Frozen posole (hominy)
           Juice of one lime
      2 T  Coarse red chili
      3    Cloves of garlic
    1/4 ts Dried oregano
      3 T  Salt
 
  Cook the pork in a pressure cooker, with water to cover, for 20
  minutes. Reduce pressure under cold water.  Open pot and add
  posole, lime juice and chili.  Add water -- about twice as much
  as the amount   of posole.  Cook for 45 minutes under pressure.
  Reduce pressure under cold water.  Remove the pork and cut up.
  Put posole, pork, garlic, oregano, and salt in a large, heavy
  covered pot and simmer for 1 to 3 hours, or until the hominy
  kernels have burst and are soft but not mushy.  Serve alone or
  as a side dish. Freezes well.
  
  Note:  These times are for high altitudes.  At lower altitudes,
  where  the boiling point is higher, you may wish to try shorter
  cooking times at first.
  
  Mary Muller
  Indian Country Dining Guide 1997
  Gallup, New Mexico
  
  MM Format by John Hartman
  Cerrillos, NM
        1    Dec 1997
  From: Michael Loo                     Date: 12-16-97
  Cooking
 
MMMMM



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