Text 28796, 98 rader
Skriven 2009-09-16 00:13:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: DR's appt.
======================
 -=> On 09-15-09  10:20,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Re: DR's appt. <=-

 ->  HN> No problem, they callled Friday, surgery is 
 ->  HN> set for Oct 14th.
 -> 
 -> we hope it all goes well and you have a quick recovery.
 -> 
 -> 
 HN> I'm hoping for the same! 

Just be sure that the put the magic marker mark on the correct knee!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Casarita's Spinach Enchiladas
 Categories: Mexican, Spinach, Mushroom, Enchilada, Restaurant
      Yield: 4 Servings
 
MMMMM----------------SPINACH AND MUSHROOM FILLING---------------------
      1 tb Butter
    1/2 sm Onion, minced
      1    Clove fresh garlic, minced
    1/2 lb Mushrooms, chopped
    1/4 c  White wine
     12 oz Fresh spinach, washed,
           -drained and coarsely
           -chopped
           -seasoned salt, to taste

MMMMM---------------------------SAUCE--------------------------------
      1 tb Butter
    1/2 sm Onion, minced
    1/2 lb Mushrooms, finely chopped
    1/4 c  White wine
    3/4 c  Water
      1 tb Seasoned salt
      1 tb Chicken (bouillon) base
      1 tb Garlic powder
      8 oz Fresh spinach, washed and
           -drained
      1 c  Heavy cream

MMMMM-------------------------TO FINISH------------------------------
           -oil, for softening
           -tortillas
     12    Corn tortillas
  1 1/2 c  Shredded Monterey Jack
           -cheese
 
  To make filling:
  Heat butter in a large skillet over moderate heat.  Add onions,
  garlic and mushrooms and saute until soft and liquid has evaporated.
  about 5 to 7 minutes.  Add wine and cook for 2 minutes
  more.  Add spinach and seasoned salt and cook, stirring,
  until spinach is wilted and liquid has evaporated.  Remove
  from heat and set aside.
  
  To make sauce:
  Heat butter in a large skillet, add onion and mushrooms and saute
  until softened.  Add wine and cook until liquid has been
  absorbed, about 2 minutes more.  Meanwhile, in a blender,
  add the water, seasoned salt, chicken base and garlic
  powder and blend. Add spinach, a little at a time, and
  blend until mixture is smooth.  Add pureed spinach mixture
  to skillet and stir to combine.  Add heavy cream and bring
  mixture to a boil; simmer briefly until desired consistency
  is attained.
  
  To assemble and cook enchiladas:
  Preheat oven to 400 degrees F.  Heat oil in a small pan and dip
  tortillas briefly in hot oil to soften; drain well between paper
  towels.  Divide fikking evenly among the tortillas, fill
  and roll.  Place enchiladas seam side down in a heat-proof
  baking dish that's just large enough to hold them
  comfortably.  Pour sauce over enchiladas. top with shredded
  cheese and bake in preheated oven 15 to 20 minutes.
  
  Makes 12 enchiladas (4 to 6 servings).
  
  From:  Pat Mozersky in "Chefs' Secrets"
  San Antonio Express-News 2/03/99
  Posted by:  Karin Brewer 3/20/99
  
  From: Casarita's Restaurant in San Antonio, TX
  
  From: Karin Brewer                    Date: 03-20-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:15:29, 16 Sep 2009
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