Text 33240, 86 rader
Skriven 2010-01-07 09:25:24 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: SLICK IS SLICK  00106
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On 1/6/2010 10:16 PM, JIM WELLER wrote:

> Neekha had great fun last winter learning skid control in her dad's
> truck out on a lake. She now knows exactly what to do and not to do.

Yeah...I forgot to tell him about the fun of watching drivers the first 
snow/ice of the year in Anchorage.  The two military bases account for 
around 8,000 people and 25% are shipped in each year, generally in the 
summer when the kids are out of school.  Almost invariably they're from 
Georgia, Texas, Arizona, or somestatewaydownsouththatdoesntgeticeandsnow 
and have never seen much snow or ice.  I was in Biloxi MS one time and 
they interrupted the evening TV shows to announce a hazardous weather 
warning...it was going to get down to near freezing.  Even before 9/11 
the military is/was considered a honorable career in the south.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Honor Rolls
  Categories: Breads
       Yield: 1 servings

       1 pk Yeast
     1/4 c  Warm water
       1 c  Butter
   4 3/4 c  Flour
       2    Eggs
       1 c  Milk, scalded & cooled
       2 T  Melted butter
     1/4 c  Sugar
     1/2 t  Salt

   Soften yeast in water.  Cut butter into 3 cups flour.  Blend in eggs,
   milk, sugar, salt and yeast.  Gradually add remaining flour. Cover.
   Chill 3 hours or more.  (Keeps up to a week.)  Divide dough into 5
   parts. Roll each out to a 9" circle and brush on melted butter. Cut
   into 8 pats. Roll up into a crescent.  Rise 1 hour and bake at 375
   degrees for 10 to 15 minutes on an ungreased cookie sheet.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: The Honorable Henry B.'s Soft Tacos
  Categories: Brunch, Dinner, Mexican
       Yield: 4 servings

            -----filling-----
       4    Mild green chiles or poblano
       4 sm Green bell peppers
            Water
       2 tb Vegetable oil
       1 md Onion; minced
       1    Garlic clove; minced
       2 c  Tomatoes, canned; crushed
       4 oz Cheddar cheese; grated
       2 oz Monterey or pepper jack chee
            ------
            Vegetable oil; for frying
      12    Corn tortillas

   Recipe by: The Border Cookbook - ISBN 1-55832-103-9
   * Suggested: New Mexican or Anaheim chiles.

   Stem and seed the chiles and bell peppers. Place them in a large
   saucepan, cover with water, and bring to a boil. Reduce the heat and
   simmer the chiles and bell peppers for about 20 mins, until quite
   soft. Drain the vegetables and allow them to cool. With a table
   knife, scrape the pulp of the chiles and bell peppers away from the
   skins. Discard the skins, and mash and reserve the pulp.
   In a skillet, warm the oil over medium heat. Saute the onion briefly
   until softened. Stir in the garlic, tomatoes, and chile pulp and
   simmer for about 5 mins. Mix about 3/4 of each cheese into the
   filling and reduce the heat to very low. Keep the filling warm while
   preparing the tortillas. Heat 1/2 to 1 inch of oil in a small skillet
   until it ripples. With tongs, dunk a tortilla quickly in the oil long
   enough for it to go limp, a matter of seconds. Don't let the tortilla
   turn crisp. Repeat with the remaining tortillas and drain them. Keep
   tortillas warm. Lay a tortilla on a plate, sprinkle 2 1/2 to 3 Tbs of
   filling over it and roll it up snug. Transfer the taco to a warm
   serving plate. Repeat with the remaining tortillas and filling.
   Scatter the remaining cheese over the top and serve immediately.
   Serves 4 to 6.

MMMMM
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