Text 29432, 62 rader
Skriven 2009-10-05 01:35:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Bean Sprouts
========================
 -=> On 10-03-09  20:11,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Bean Sprouts <=-

 DS> Speaking of beans -- have you ever grown your own bean sprouts?

 RH> Almost 31 years ago, Steve came home from a trip to the natural foods
 RH> store in Jacksonville, NC with some sprouting screens.  They're
 RH> plastic tops with holes that you screw on to the top of wide mouth

Gail has seen those in her web search.  She also saw suggestions that it
would be easy to make our own -- possibly out of cheese cloth.

Thanks for the info -- Gail will file it with the rest of the stuff she
has collected.  Someday we'll try something.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Tortillas
 Categories: Breads, Mexican, Easy, Ethnic
      Yield: 4 Servings
 
    225 g  Polenta (Maize Meal)
      1 ts Salt
    225 g  Plain white flour
     25 g  Lard or margarine
    300 ml Warm water
 
  Mix the maize meal, salt and white flour in a large bowl, add the
  lard or margarine and rub in until the mixture resembles breadcrumbs.
  Add the water and mix to a dough. Turn the dough out onto a lightly
  floured surface and knead for a short time until smooth. Shape the
  dough into 4 equal balls, roughly the size of a tennis ball, and let
  them rest for about an hour covered with a damp tea towel. Roll each
  ball out thinly on the floured surface to a circle about 25cm (10
  inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are
  lightly brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a
  thin, flat cornbread to accompany food. It can also be used as a
  platter or scoop for thick meat or bean mixtures. It can be fried on
  one side only and rolled round a chilli-and-bean stuffing to become a
  Taco, or stuffed, sometimes fried and coated in sauce when it is
  known as an Enchillada. Finally, it can be sprinkled with sweet
  mixtures and served as a pudding.
  
  Original source unknown.
  ... from a file of Carl Berger
 
MMMMM


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