Text 27290, 110 rader
Skriven 2015-05-21 15:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pic-a-nick 695
======================
 ML> I'm sure all of the above will be available, though if we
 ML> are rowdy enough they'll keep their distance.
 NB> That time of year, there shouldn't be much risk, even of deer, though
 NB> one never knows..  :)

It'll be fun in any case.

 ML> If not, we can always truck things over to and from her camp.
 NB> Or just use Linda's oven...  ;)

If she chooses to be a more active participant, sure.

=

 ML> If the difficulty is the length of the drive over, could you
 ML> find out the distance they'd be willing to go in a day?
 NB> I'll do that... that may not be that much of an issue... but it could
 NB> be...

I hope it's not. In any case, encourage them.

 I'm thinking of setting another lunch date with them... there's
 NB> a second location of my favorite Indian restaurant recently opened in
 NB> Fairport on the way towards Newark that I was thinking they might like
 NB> trying...  :)

Hope so, and that sounds like fun.

 ML> Not sure about where the Hafflys would be coming from.
 NB> As plans stand, they'll be coming from VT, from their church's mission
 NB> trip...

So I hear.

 ML> An added bonus is that the USDA's National Apple Collection (no
 ML> kidding) is in Geneva. Do apple pollens bother you as well?
 NB> As far as I know, they don't... at least no more than other pollens...
 NB> After all, I'm living in apple growing country...  

I thought maybe not, but I wonder what would happen if you
took an extended vacation in a totally apple-free environment,
say, Phoenix ...

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chimichangas Supreme Part 1
 Categories: Mexican
   Servings:  4

      1 lb Lean beef
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
      4    Tomatoes
  1 1/2 ts Shortening
    1/2    Onion, chopped
    1/2    Bell pepper, chopped
  1 1/2 ts Flour
    1/2 c  Canned whole green
           Chiles
      4 fl Tortillas
           Oil for deep frying
           Red chile sauce (see index)

  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. 1. Cut
  the beef into 4 pieces.  Place in a 5 to 6-quart pan and add water to
  cover.  Bring to a boil; skim the foam from the surface. Add the salt,
  pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
  2.  Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
  shred.  Chop 2 of the tomatoes.  3.  Melt the shortening in a pan over
  medium heat.  Add the onion and bell pep- per and saute until tender. Add
  the flour, whisking until no lumps remain, and cook 2 minutes. Add the
  shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer
  15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the
  center of each tortilla.  Fold both ends over 1 inch to 2 inch; fold one
  side over the other and roll up in a neat package. Secure with a toothpick.
  5.  Deep fry in very hot oil (400F) until (See Part 2 for more)

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chimichangas Supreme Part 2
 Categories: Mexican
   Servings:  4

           (cont. from part 1)
      1 c  Shredded wisconsin
           Cheddar cheese
      1 c  Sour cream
      4    Black olives
    1/4 c  Chopped green onions
      1 tb Whipping cream
           Guacamole (see index)
      2 c  Shredded lettuce
      4    Black olives

  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. Crisp
  and well browned.  Drain on paper toweling. 6. Preheat the broiler. Place
  the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
  Chile Sauce over liberally.  Sprinkle with grated cheese and green onion.
  Place under broiler until the cheese melts. 7. Combine the sour cream and
  whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with
  the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
  tomato, and olives.

MMMMM

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