Text 18763, 71 rader
Skriven 2008-12-30 23:43:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Mice
================
 -=> On 12-29-08  20:27,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Mice <=-

 JW> We never had a skunk close to the house, again perhaps because we
 JW> always had at least one dog. But we did have a summer of porcupine
 JW> invasions. The dogs would pee on the car's tires, as dogs tend to do
 JW> and at night the porcupines would chew on the now salty, tasty
 JW> tires. We had a blowout once as a result; when we went out to check
 JW> out the noise we found dozens of loose quills on the ground beside
 JW> the flat tire.

And I would not be surprised to hear that you might have noticed some
stains on the ground placed there by one surprised porcupine:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chiles Rellenos De San Diego
 Categories: Mexican, Cheese
      Yield: 6 servings
 
      1 pk Taco seasoning mix
     16 oz Tomatoes
      7 oz Green chiles -- canned
    1/4 lb Monterey jack cheese -- *see
           -note
           -salt -- optional
    1/4 c  Flour
      2    Eggs
    1/4 ts Cream of tartar
      1 c  Canola oil
 
  *Cut the cheese into 6 strips.
  
  1. For the spicy tomato sauce which goes on top, combine the taco
  seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat
  and simmer for 15 minutes.

  2. If fresh chiles are used, cut off the stem ends and rinse with
  cold water to remove seeds. Broil the chiles until the skin browns and
  blisters. Peel the chiles immediately, while they are still warm. If
  canned chiles are used, gently rinse with cold water to remove seeds;
  pat dry. Stuff each chile with a strip of cheese.

  3. Combine the flour and salt.

  4. Separate the eggs. Beat yolks until lemon yellow and slightly
  thickened. Beat the whites until they are foamy. Add the cream of
  tartar and continue beating until the whites hold a stiff peak.
  Carefully fold yolks into whites.

  5. Heat the oil in a skillet.

  6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in
  hot oil on each side until golden. Drain and serve with spicy tomato
  sauce.
  
  Yield: 6 rellenos.
  
  Recipe By     : Jo Anne Merrill
  
  From: George Elting                   Date: 10-22-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:54, 30 Dec 2007
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