Text 29159, 91 rader
Skriven 2009-09-26 23:23:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Weekend Odds and End
================================
 -=> On 09-26-09  09:25,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Weekend Odds and End <=-

 DS> My impression is that AZ has hardly any season other than Brown:-}} 
 DS> The only green you see is cactus plants.  No green trees or ground
 DS> cover in most places.

 NB> Close.  There are a few trees that have green trunks (really look
 NB> weird).  And there is a fair bit of succulent-type ground cover that

We saw some of those in Phoenix.  They are wierd.
Here is a link to a picture of one.  There are other pictures of AZ,
including lots of cactus flowers, in various folders if you browse
around.

http://s311.photobucket.com/albums/kk451/dale5351/SW_trip_2009/1_phoenix/?action=view&current=img_1094.jpg


or
http://tinyurl.com/greenbark


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Tamale Pie
 Categories: Poultry, Pie, Mexican
      Yield: 6 Servings
 
      1 tb Corn oil
      3    Skinless, bonelss chicken
           -breast halves (about 1 lb)
           -cut into 3/4" pieces
           -(see note)
      1 md Onion, chopped
      2    Garlic cloves, minced
      1    Red or green pepper, seeded
           -and coarsely chopped
      1 sm Jalapeno pepper, seeded and
           -diced
      1 c  Stewed tomatoes
    1/2 c  Chicken broth
      1 tb Chili powder
      1 t  Cumin
           Salt to taste
    1/4 c  Chopped fresh cilantro
      4 c  Warm water
  1 1/2 c  Yellow cornmeal
      2 tb Butter
    1/2 c  Shredded Cheddar or
           -Monterey Jack cheese
 
  Heat oil in a large nonstick skillet over medium heat. Add the chicken
  pieces and saute, stirring frequently, until browned on all sides,
  about 3 minutes. Add onion, garlic and peppers, and saute until
  onions and peppers have softened. Stir in tomatoes, chicken broth,
  spices, salt, cilantro and 1 tablespoon of cornmeal. Bring to a boil,
  and stir until mixture thickens. Remove from heat and set aside.
  
  In a large, heavy saucepan, combine water, remaining cornmeal and 1
  teaspoon salt over medium high heat. Bring to a boil, stirring
  constantly. Reduce heat to low and cook, stirring frequently, until
  mixture is thick and smooth, about 5 minutes. Add butter and half of
  the cheese, stirring until melted.
  
  Spread about a third of the cornmeal mixture in a greased 8x11"
  oven-proof casserole or baking pan. Spread the chicken mixture over
  the cornmeal. Top with the remaining cornmeal mixture, spreading the
  cornmeal to the corners and edges of the baking dish to cover the
  filling. Sprinkle the remaining cheese over the top of the cornmeal.
  
  Bake at 375'F. for 25-30 minutes, until the casserole bubbles and the
  top of the cornmeal is lightly browned. Serve immediately.
  
  NOTE: Cooked chicken, boned and cut into bite-sized chunks, can be
  substituted for the boneless chicken breasts. If using precooked
  chicken, add the chicken just before you bring the tomtao mixture to
  a boil.
  
  From: Michael Orchekowski             Date: 08-07-95
  
  From: Iris Grayson                    Date: 01-14-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:29, 26 Sep 2009
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