Text 37402, 87 rader
Skriven 2010-05-05 09:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: of many things 104
==========================
 -=> Ruth Hanschka said to Dave Drum <=-

 ->  -> Burt is the chemist. I thought Michael was a fiddle picker and
 RH> indexer
 ->  -> and pretty damned good cook. Or does he have depths I am not aware
 of?
 ->  RH> I'd forgotten Burt was yet another science geek.  Michael's college
 ->  RH> major was chemistry, if I remember properly.  Mine was
 RH> Communications.

For a while I majored in chemistry. I didn't get a degree in it,
though. I got a degree in many things (just one degree, many
things). At my school, you had to fulfill requirements in
Humanities, Natural Sciences, and Social Sciences, normally by
taking courses with names like Hum 6 and Nat Sci 5 and Soc Sci 1.
It was pointed out that a science major would likely be bored
out of his or her gourd in an elementary Nat Sci course, as well
as wrecking the curve, so a Nat Sci bypass was instituted, where
if you took a math course and a hard science course, that would
satisfy that requirement. Of course the Social Relations department
thought this sneaky method was unfair, so it petitioned for a
similar waiver, and when it got it, the humanities departments did
the same. I ended up getting a Nat Sci bypass, a Hum bypass, and a
Soc Sci bypass. The only requirements I fulfilled in the normal way
were the Expository Writing one and the swim test.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Baked Chimichangas
 Categories: Mexican, Main dish, Kooknet
      Yield: 8 servings

      1 lb Ground beef
    1/4 c  Onion, finely chopped
      1 tb Red wine vinegar
      1 ts Ground red chilies
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
      4 oz Chopped green chilies;
           -- undrained
    3/4 c  Tomato, chopped
      8 ea Flour tortillas (10" dia),
           -- warmed
      1 ea Egg, beaten
      2 ts Margarine or butter, soft
           Salsa

  Cook ground beef and onion in 10-inch skillet over medium heat,
  stirring occasionally, until beef is brown; drain.

  Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies
  and tomato. Heat to boiling; reduce heat.

  Simmer uncovered 20 minutes, stirring occasionally.

  Heat oven to 500øF. Spoon about 1/2 cup of the beef mixture onto
  center of each tortilla.

  Fold bottom end of tortilla up about 1 inch over beef mixture; flod
  right and left sides over folded end, overlapping.

  Fold remaining end down; brush edges with egg to seal. Brush each
  chimichanga with margarine.

  Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x 1
  inch.

  Bake uncovered 8 to 10 minutes or until tortillas begin to brown and
  filling is hot.

  Serve with salsa.

  NUTRITIONAL INFORMATION (1 Serving): Calories 370, Protein 15g,
  Carbohydrate 39g, Fat 17g, Cholesterol 65mg, Sodium 490mg, Potassium
  270mg, Protein 22%, Vitamin A 8%, Vitamin C 10%, Thiamin 18%,
  Riboflavin 16%, Calcium 4%, Iron 20%.

  Source:  Betty Crockers Mexican Fast and Flavorful Book

  Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
  KS 316-554-0005

MMMMM

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