Text 18717, 94 rader
Skriven 2008-12-30 01:18:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: weird relatives 1 44
================================
 -=> On 12-28-08  07:44,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about weird relatives 1 442 <=-

 ML> Oh, rats. I'd thought of a couple cool revenges. Like making a
 ML> roast beef and serving it in various degrees of doneness to
 ML> various parts of the table. You could serve a rare and juicy
 ML> slice to you and your wife and a nice gray piece to your
 ML> daughter. Your selfish turd and nutcase could get a piece that
 ML> was truly char-broiled, not unlike the hamburger I had yesterday.

Unfortunately, there are those who actually would favor such a piece of
roast -- and then smother it in catsup.

Unfortunately, in my current crop of recipe extract files for posting --
I will not be able to select non-dairy for you.  I'll at least try for
interesting:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Bean Chili Cobbler [America]
 Categories: Vegetable, Cheese/eggs
      Yield: 6 Servings
 
      2 ea Cans whole tomatoes (15oz)
           -no salt added, undrained
     15 oz Can black or kidney beans
           -drained, rinsed
     11 oz Can whole kernel corn
           -or Mexicali corn; drained
      1 sm Onion; finely chopped
    2/3 c  Cornmeal plus
      2 tb Cornmeal (keep divided)
      1 tb Chili powder
      1 ts Ground cumin
    1/4 ts Salt (optional)
    1/3 c  All purpose flour
      2 ts Baking powder
    2/3 c  Grated cheddar cheese (3oz)
           -divided
    1/4 c  2% milk
      2 tb Vegetable oil
      1 ea Egg; beaten
           Sour cream (optional)
 
  When is a throw-together baked entree not a casserole?     When it's a
  cobbler.
  
  You probably already have many of the ingredients called for in this
  low-fuss recipe. Take those cans of tomatoes, beans and corn out of
  your pantry, and use that cheddar cheese, egg and milk sitting in your
  refrigerator.
  
  The biscuits and grated cheese on top of the savory filling are just
  the thing to give this quick dish a dressed-up look.
  
  DIRECTIONS: Preheat oven to 400F degrees. Drain tomatoes, reserving
  one cup juice. Chop tomatoes and, in a large bowl, combine with
  reserved juice, beans, corn, onion, two tablespoons cornmeal, chili
  powder, cumin and salt; mix well. Spoon into a deep eight-inch-square
  glass baking dish; set aside.
  
  Combine remaining two thirds cup cornmeal, flour, baking powder and a
  third cup of cheese; mix well.
  
  In a separate bowl, combine milk, oil and egg; add to cornmeal
  mixture, mixing just until moistened. Drop quarter cup mounds onto
  bean mixture. Bake thirty-five minutes or until biscuits are lightly
  golden brown, and chili mixture is bubbly. Sprinkle with remaining
  third cup of cheese. Let stand about five minutes or until cheese
  begins to melt. Serve in bowls with sour cream, if desired. Makes six
  servings.
  
  Per serving:
    Calories: 316 (16% protein, 53% carbohydrate, 31% fat)
    Protein: 14 grams
    Fat: 12 grams
    Cholesterol: 51 mg
    Carbohydrate: 46 grams
    Sodium: 623 mg
    Exchanges: 1 vegetable, 2-1/2 bread, 1/2 meat, 1 fat.
  
  Source: Oregonian FoodDay; typos by Dorothy Flatman 1998
  From: Dorothy Flatman                 Date: 05-10-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:22:34, 30 Dec 2007
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