Text 29357, 100 rader
Skriven 2009-10-02 23:53:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Store brands
====================
 -=> On 10-02-09  01:27,  Ruth Hanschka <=-
 -=> spoke to Ruth Haffly about whole foods/fresh market <=-

 RH> I'd heard something similar. In most supermarkets here the store
 RH> brands are as good as the national ones. Sometimes better.
 
Our experience is varied and it depends on the product.  Our local
Safeway has their own brand of preserves, jams and jellies and I'd put
them up as being as good or better than any national brand I have
tasted.  Gail just tried a store brand of "Cheerios" (one of her favored
cereals).  Her opinion is that it is ok, but not as good as the brand
name (but it is less expensive).  We tend to go with brand name canned
fruits and vegetables the few times we buy them -- similar reasons,
namely that when we tried the store brand it was not as good, albeit
less expensive.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tamale Pie
 Categories: Baked, Main dish, Mexican, Vegetarian
      Yield: 4 Servings
 
      1 lb Canned pinto beans or
      1 c  Dried pinto beans

MMMMM----------------------------BASE---------------------------------
      3 c  Water
      1 c  Cornmeal or polenta
    1/2 ts Salt
    1/2 ts Chili powder
    1/2 c  Grated cheddar cheese

MMMMM--------------------------FILLING-------------------------------
      1 md Onion -- chopped
      2 tb Olive oil or vegetable oil
      2    Cloves garlic -- peeled and
           -chopped
      1 ts Chili powder
      1    Green bell pepper --
           -chopped
    1/2 c  Chopped celery
      1 lb (1 can) tomatoes -- roughly
           -chopped
      1 c  Corn, frozen -- fresh off
           -the cob
           -or canned, drained
    1/3 c  Pitted, sliced black olives
      2 tb Chopped fresh parsley
      1 c  Grated cheddar cheese
 
  If using dried beans, either soak them overnight in water to cover, or
  cover with water, bring to a boil, cover and let sit for an hour.
  Change the water, bring to a boil with 1 teaspoon. salt, and simmer
  till tender but not mushy, about an hour. If you get along with
  pressure cookers, you can save a lot of time by pressure cooking in 2
  cups of water for 35 minutes at 15 pounds pressure.
  
  Otherwise, open a can.
  
  Bring the initial water to a boil, salt, and add the cornmeal
  gradually while stirring, to forestall lumping. Cook at a lazy
  simmer, stirring frequently if not constantly, for 15 minutes. Stir
  in the chili powder and cheese, remove from the heat and cover until
  needed.
  
  Heat the oil in a roomy skillet with the onion and garlic, and sautT
  lightly, until just beginning to darken in color. Add the chili
  powder, salt, celery and green pepper, and stir for a minute more.
  Add the tomatoes, cooked beans and corn and simmer for 5 minutes,
  enough to make a medium-body sauce. If necessary, thin with some of
  the bean cooking water. Stir in the olives and parsley and remove
  from heat.
  
  Oil or butter an 8- by 8-inch ovenproof pan and spread 2/3 of the
  cornmeal mixture on the bottom. Top with the filling, then dot or
  spread the rest of the cornmeal on top. Finish with the grated cheese.
  
  Bake until the filling bubbles and the cheese melts, 15 to 20 minutes,
  and serve hot or warm. The tamale pie alone can make a complete meal
  but, with the addition of a nice salad, no one need complain.
  
  NOTES : Beans, cheese, corn and a vegetable sauce combine in a
  Mexican- accented casserole.
  
  Comfort food doesn't necessarily have to mean calories, fat and
  lavish amounts of meat. This vegetarian casserole will satisfy any
  carnivore without being heavy, and goes together at very reasonable
  cost.
  
  From: George Elting                   Date: 03-30-99  Cooking
 
MMMMM


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