Text 29233, 85 rader
Skriven 2009-09-29 23:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Passports
=====================
 -=> On 09-28-09  21:41,  Ruth Haffly <=-
 -=> spoke to Bob Gearhart about Passports <=-

 RH> For sure!  I've done that a few times (the Canadian border) with my
 RH> family when I was a kid and a couple of times after Steve and I got
 RH> married.  Didn't have to show any ID.  Coming back to the States from
 RH> Mexico, even in the mid 80s, had to show a picture ID; my military one
 RH> worked for that.
 
We lived in Buffalo NY for the summer of 63.  IIRC, when we crossed back
into US from Canada, all we had to do was to open our mouth and
speak:-}}  They asked where we were born and after we answered, they
waved us on through.

Times have changed.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEX-MEX CHICKEN POLENTA PIE
 Categories: Chicken, Main dish, Tex mex, Casserole
      Yield: 8 Servings
 
  1 1/2 c  Yellow cornmeal
  2 1/2 c  Chicken broth
  1 1/2 ts Garlic salt
    1/4 c  Margarine or butter
      1    Egg -- beaten
      8 oz Shredded cheddar cheese
      2    Cups
      1 lb Boneless skinless chicken
           Breasts
           Cut into 2x1/2x1/2-inch
           Strips
           1 TB oil
      1 ts Chili powder
      1 c  Thinly sliced onions
      1 c  Green bell pepper strips
      1    X1/4x1/4-inch
    1/2 c  Salsa
 
  Heat oven to 3750F.  Grease 10 or 9-inch deep-dish pie pan.  In medium
  saucepan, combine cornmeal, broth and 1/2 teaspoon of the garlic
  salt. Cook over medium-high heat until mixture begins to boil,
  stirring constantly. Remove from heat.  Stir in margarine and egg;
  stir in 1/4 cup of the cheese.  Cool slightly.  Spread cornmeal
  mixture over bottom and up sides of greased pie pan.
  
  In large skillet over medium-high heat, cook and stir chicken in oil
  for 5 minutes or until lightly browned.  Stir in chili powder and
  remaining 1-teaspoon garlic salt.  Add onions and bell pepper; cook
  and stir an additional 2 minutes or until vegetables are
  crisp-tender.  Stir in salsa. Spoon over polenta crust.  Sprinkle
  with remaining 1 3/4 cups cheese.
  
  Bake at 3750F.  for 30 to 35 minutes or until polenta crust is set and
  light golden brown.
  
  :       8    servings.
  
  NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/8 of Recipe
  Calories 370 Calories from Fat 180 Total Fat 20 g, Saturated 8 g,
  Cholesterol 90 mg, Sodium 1040 mg, Total Carbohydrate 22 g, Dietary
  Fiber 3 g, Sugars 3 g, Protein 25 g, Vitamin A 20%, Vitamin C 25%,
  Calcium 25%, Iron 10%
  
  DIETARY EXCHANGES: 1 Starch, 3 Lean Meat, 1 Vegetable, and 2 Fat
  
  Converted by MC_Buster.
  
  Recipe By     : Pillsbury Country Casseroles & One-Dish Meals
  
  From: Beckerbuns@aol.Com
  From: Serge Cyr                       Date: 06-02-99
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:03, 29 Sep 2009
___ Blue Wave/DOS v2.30

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