Text 1020, 86 rader
Skriven 2010-09-04 11:14:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: UNIVERSAL 499  00904
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> some children can see how excessive drinking can ruin a person's
 GJ> life and family, and so get put off such behaviour.

 JW> It's been my experience that the children of alcoholics tend to be
 JW> either alcoholics themselves or strict abstainers, and rarely
 JW> moderate drinkers.

That is so.  As all of my children are moderate drinkers, that should
be proof that I am, also.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dominguez Family Cactus Stew
 Categories: Casseroles, Ceideburg, Pork, Chilies
      Yield: 6 Servings
 
           Stephen Ceideburg
      1    Cactus paddle (about 8
           -ounces)
           Salt
    1/2    Onion
      1    Garlic clove
           Several sprigs cilantro
           Dry husks from 4 tomatillos
           -(optional)
      2 lb Finely diced pork
      3    Garlic cloves, minced
      1 cn Enchilada sauce (Las Palmas
           -preferred) *
      2 ts Oregano
      1 ts To 2 ts toasted cumin seed,
           -crushed or ground
      2 tb Masa harina
    1/4 c  Water
    1/4 c  Minced cilantro
      1    Toasted japones chile,
           -ground (optional)
 
  * 1-pound, 12-ounces size
  
  To clean the cactus paddle, hold it gingerly between the nodes of the
  prickly spines. Use a sharp paring knife to slice off the nodes. Keep
  a damp paper towel nearby to wipe your knife on, making sure the
  spines stay on the towel. Trim around the edge of the paddle where
  the spines are closer together. It is not necessary to peel the
  cactus, only to remove the nodes and spines on both sides. Trim off
  the blunt end where the paddle was cut from the plant. Cut the paddle
  into 1/4-inch strips about 2 inches long.
  
  Bring 4 quarts water with 1 tablespoon salt, the onion, garlic,
  cilantro and tomatillo husks to a boil; drop in the cactus strips.
  (Tomatillo husks help retain the bright green color of the cactus.)
  Blanch the cactus until just crisp tender, about 8 to 10 minutes.
  Drain strips in a colander and rinse with cool water.
  
  Place the meat in a pot with 3 cups of water. Simmer, covered, until
  the water is just about gone
  
  Tilt the pot and drain off the fat.
  
  To the drained meat, add garlic, the red chile sauce and spices.
  Simmer about 30 minutes. Taste for salt, then stir in the drained
  nopalitos. Simmer for 20 minutes.
  
  Blend the masa harina and the water to make a paste; whisk it into
  the stew for a thickener. Simmer 5 minutes longer, then stir in the
  cilantro. If you like a spicy stew, add the japones chile. Serve in
  bowls accompanied by warm tortillas.
  
  PER SERVING: 430 calories, 34 g protein, 14 g carbohydrate, 27 g fat
  (12 g saturated), 91 mg cholesterol, 411 mg sodium, 1 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle
  
  Posted by Stephen Ceideburg From: Bill Swisher Date: 09-29-08
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)