Text 28084, 75 rader
Skriven 2009-08-31 17:13:04 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: LESS NASTY 92 90831
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Glen Jamieson wrote:

> My dogs have all been relatively close to their progenitors, with good
> jaws and teeth capable of crunching up their prey, but I would have
> doubts about the capabilities of Pekinese and similar to adequately
> handle any small birds or animals.

You should have seen our cat licking her lips, literally, when the small hen
decided she wanted to roost on our awning struts.  The chicken, being on the
other side of a window, survived the night.  As I mentioned to my wife they're
both from the same old hood originally.  Go to Wikipedia and put in "domestic
cats", there you will find a picture of our little PITA, minus the white paws.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Peteles
 Categories: Hawaii, Meats
      Yield: 9999 ??????????

      2 lb Pork butt
    1/2 bn Green onions; chopped
      1 bn Cilantro; chopped fine
      3 ea Stalks celery; chopped fine
           -with leaves
      6 ea Cloves garlic; diced
    1/2 ts Grated ginger
      1 ts Oregano
           Salt to taste
     16 oz Tomato sauce
      1 c  Salad oil
    1/4 c  Achote (lipstick plant)

MMMMM-----------------------BANANA MIXTURE----------------------------
     15 ea Green bananas
      2 ea Medium sized potatoes
           Salt to taste
           Achote oil
      1 cn Ripe olives
           Chili pepper (optional)

  Remove achote seeds from pot. Fry in hot oil unti oil turns yellow.
  Strain and remove seeds. Use half of this oil for pork.

  Take banana or ti leaves and drop into a pot of hot water about 5
  minutes to soften leaves making it pliable. Wipe leaves.

  Soak unpeeled bananas in hot water for 1/2 hur. Cut off 2 ends and
  slice in the center and remove peel. Prepare two quarts water in a
  bowl with 1 tablespoon salt. Peel bananas, drop into water while
  peeling the rest of the bananas. Grate the bananas fine by hand. Peel
  potaotes and grate fine. Add to banana. Add remaining oil, salt to
  taste and some of the oil from the pork. Stir unti blended.

  Dice pork thin. Add 1/2 cup achote oil and stir fry pork. Add green
  onions, cilantro, celery, garlic, ginger, oregano, salt and tomato
  sauce. Simmer until pork is tender; about 1 hour.

  Lay leaf flat; with a spoon, smear leaf with oil from the pork
  mixture. Now, take 2 tablespoon banana mixture and place on oiled
  leaf. Flatten to about 6 inches by 3 inches.  Take 2 tablespoons pork
  mixture and lay it on top of the banana mixture down the middle
  lengthwise. Add 1 olive in the center and sprinkle with chili pepper
  if you want a spicy hot patele. Fold ends of leaf lengthwise toward
  mixture. Fold top and bottom ends of leaf overlapping each other if
  you need to, and secure with string.

  Arrange pateles on top of each other in a pot. Cover with salted hot
  water and bring to a boil. Lower heat and simmer for 1 hour making
  sure that pateles are always covered with water while cooking. Miriam
  Kala'i Kula '53 From: Kamehameha Alumni Association Cookbook
  Formatted by: Dorie Villarreal

MMMMM
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