Text 13095, 84 rader
Skriven 2008-09-01 07:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: CHAMPAGNE
=====================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Is that Paris or Perris? I remember Perris out in Riverside County. We
 DD> used to race motosickles there ... but, don't recall Paris, CA.

 SD> It's Perris; I used to live in Sunnymead (before it became Moreno
 SD> Valley) and have relatives in Riverside and San Berdoo (Bernadino).
 SD> When I lived there, Perris was nothing more than a little one-horse
 SD> town near a lake. :)

One horse - but, lots of motorcycles.

And there is an unincorporated area close in to Los Angeles named Paris ...
but, since it is unincorporated it hasn't a post office or a zip code.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Flautas
 Categories: Bread, Poultry, Cheese, Sauce
      Yield: 4 servings
 
     12    Corn tortillas
      2 c  Tomatillo Sauce
           Grated cheddar cheese
      2 c  Cooked, shredded chicken
           Cooking oil for frying
           Shredded lettuce
           Crema or sour cream
           Guacamole
 
  Flautas is Spanish for flutes. Chicken flautas are traditionally
  served with rice and beans. You can also use beef or black
  beans as fillings for flautas.
  
  Combine the chicken with the tomatillo sauce, heat, and keep
  warm.
  
  Heat a cast iron skillet or griddle to medium-hot. Lay a
  tortilla on the hot surface for a few seconds, then turn
  and heat the other side. This will make the tortilla pliable
  enough to roll in a tight flute. (See Note, below.) The
  fresher the tortilla, the better.
  
  Spread 1 heaping tablespoon of the chicken/tomatillo sauce
  mixture along one side of the tortilla, and roll the tortilla
  into a flute -- as tightly as possible without tearing the
  tortilla. Lay the tortilla flute flap down, and continue
  filling and rolling the rest of the tortillas.
  
  Heat about an inch of cooking oil in the skillet. The oil
  should be hot enough to make a few drops of water sizzle when
  sprinkled into it, or 375°F. Carefully lay the flautas, three
  at a time, in the hot oil, flap side down, and cook until they
  are golden and crisp. Drain and keep warm until all flautas
  are cooked.
  
  Makes four servings of three flautas each.
  
  Garnish with crema or sour cream. On the plate include lettuce,
  chilled, ripe tomato wedges, and a scoop of guacamole.
  
  As a side, serve Mexican Red Rice.
  
  Note: The best flautas are made with homemade corn tortillas
  because you can press them thinner than those from the store,
  not to mention the fact that they taste so much better.
  
  An alternative method for softening the tortillas is to dip
  each one into hot oil (use tongs) just until it becomes limp.
  Remove at once, drain, and repeat with the remaining tortillas.
  Don't forget to turn off the heat under the skillet while you
  fill the tortillas.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 24 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'll tell you what's the matter! This parrot is dead!
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