Text 27964, 73 rader
Skriven 2009-08-28 01:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Melmac
==============
 -=> On 08-27-09  11:36,  Hap Newsom <=-
 -=> spoke to Ruth Haffly about RE: On the road agin <=-

 HN> We started our marriage with a gift of 
 HN> "melmac" from Anne's maternal Grandmother.
 HN> I think we still have some pieces of that around 
 HN> too! Unbreakable is a good way to start, and 
 HN> not a bad way to finish either!
 
We've had melmac as well as corelle ware in the past.  Corelle ware is
supposed to be unbreakable, but I once managed to break a piece.  IIRC,
it was a cereal bowl that I had in my hand.  I hit my hand on something
and the result was that the cereal bowl was jarred loose and continued
to the floor with the momemtum from my hand motion.  SMASH.

Gail recalls that Kathy Pitts was dead set against Corelle on the
grounds that it sometimes exploded.  That once happened to us after
heating a Corelle bowl in the microwave.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Chicken Chimichangas
 Categories: Mexican, Chicken, Leftovers, Baked, D/g
      Yield: 6 servings
 
  2 1/2 c  Chicken; cooked, shredded
      2 tb Olive oil
    1/2 c  Onion; chopped
      2    Garlic; cloves, minced
    1/2 tb Chili powder
     16 oz Salsa (choice of hotness)
    1/2 ts Cumin; ground
    1/2 ts Cinnamon
      1 pn Salt;(if necessary)
      6    10 inch flour tortillas
           -nice flexible ones.  If
           -stiff, warm before filling
      1 c  Refried beans
           Olive oil (for basting)

MMMMM--------------------------GARNISH-------------------------------
           -Sour Cream
           -Guacamole
 
  In large saucepan, saute onion and garlic in oil until tender.  Stir
  in chili powder, salsa, cumin and cinnamon.  Stir in shredded
  chicken.  Let cool.
  
  Heat oven to 450.  Grease rimmed 15 x 10 x 1 baking pan.  Working
  with one tortilla at a time, spoon a heaping tablespoon of beans down
  center of each tortilla.  Top with a scant 1/2 cup of the chicken
  mixture.  Fold up the bottom, top and sides of tortilla; secure with
  wooden toothpicks if necessary.
  
  Place chimichangas in greased baking pan, seam side down.  Brush all
  sides with the oil.
  
  Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
  minutes.
  
  Serving suggestions:  Mexican Rice, and Bean/Corn Side Dish
  
  Variation out of ChiChi cook book
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:02:59, 27 Aug 2009
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