Text 33252, 154 rader
Skriven 2015-11-17 07:39:39 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Wanderjhar was:Bell Peppers
===================================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> If I can do it before I snuff my candle I'd like to go to England, rent
 DD> a motorcycle and do Scotland, Belgium, Holland, Denmark, Germany,
 DD> Switzerland, France and back to Blighty. Probably won't happen unless I
 DD> hit the lottery for substantial $$$$.

 SD> When I was very young, back in the mid to late 70s, my birth father,
 SD> who was in the Army then, was stationed at a little Belgian NATO base
 SD> in Buren, Westphalia, Germany.  We traveled around the country a bit
 SD> and I even was able to see Keukenhof (sp?) in the Netherlands.  I would
 SD> love to travel the the same countries you would, but like you, unless I
 SD> magically get several hundred grand, it's but a dream.

 SD> With my traveling all over the US, I have grown fond of seeing my
 SD> country too.  I know you did a bit when you were a truck driver, but
 SD> I'm sure that's rather different. :)  I'd love to get a 16' Scamp
 SD> travel trailer, hook it up to the Pathfinder, and wander around
 SD> someday, even if it's just for a couple weeks at a time.

When I was a trailer trucker I saw a lot of concrete ribbons, loading docks 
and truck-em-up stops. When I was younger I hitch-hiked all over the place. 
That's a good way to see the underside of America.

 DD> In other parts of Memphis I saw Johnny Cash - before he left Sun
 DD> Records, Carl Perkins (who did the ORIGINAL "Blue Suede Shoes") and
 DD> went to a party at Graceland, invited by Elvis himselvis.

 SD> One of these days, I want to drive to the other end of Tennessee and
 SD> visit Graceland.  I'd also like to visit Nashville too.  The last time

Just another big house. If it hadn't been owned by Elvis .......

 SD> I was in Nashville was in early 2005 when my then-wife and I were

The Ryman and "Music Row" are much more interesting than the "Opryland" 
tourist trap.

 SD> moving from Carbondale, IL, to Kennesaw, GA.  About the only thing I
 SD> got to see were a few buildings off of I-75 and the inside of the
 SD> McDonald's we stopped at to eat.

Sort of like my trucking life. Highways and truck stops. Heartburn and 
haemorrhoids.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truckstop Enchiladas w/Texmex Chilli Gravy
 Categories: Tex-mex, Beef, Breads, Chilies
      Yield: 8 Servings
 
MMMMM------------------------CHILLI GRAVY-----------------------------
      1 lb Ground beef
      4 c  Beef stock
      1 md Onion; fine chopped
      2 cl Garlic; minced
      2 tb Bacon drippings (opt)
      3 tb Chilli spice
      2 ts Cumin
    1/2 ts Mexican oregano
    1/2 ts Salt
      1 tb Masa Harina (opt)

MMMMM-------------------------ENCHILADAS------------------------------
      1 lb Lean ground beef
    1/2 md Onion; minced
    1/2 c  Beef stock
    1/3 c  Corn kernels
    1/3 c  Chopped, roasted mild green
           - chilies, NuMex or poblano
           Salt

MMMMM--------------------------ASSEMBLE-------------------------------
    1/2    Recipe Tex-Mex Chilli Gravy
           Vegetable oil (for frying)
     12    (to 16) corn tortillas
           Grated Cheddar cheese
           Onion; chopped
           Fresh jalapeno or serrano;
           - minced
 
  Make the CHILLI GRAVY: In a medium saucepan, brown the meat
  with the onion and garlic. Drain the grease.
  
  Add bacon drippings, if desired, and return the pan to the
  heat. When the bacon drippings have melted, add the cumin,
  oregano, salt and chili powder and beef stock.
  
  Simmer the mixture for about 50 minutes, until the meat is
  tender and the liquid has thickened slightly.
  
  In a small bowl, mix the Masa Harina with 2 tablespoons of
  the cooking liquid, and stir the mixture back into the
  gravy.
  
  Simmer the gravy for an additional 10 minutes.
  
  Serve with enchiladas, tamales or other dishes.
  
  TRUCKSTOP ENCHILADAS
  
  Filling: In a skillet, fry the ground beef with the onion
  until the meat is gray. Pour off grease.
  
  Add stock, corn, green chile and salt.
  
  Simmer, covered, for 10 minutes.
  
  The filling can be made ahead and refrigerated for a day.
  
  Reheat the filling before proceeding
  
  Enchiladas: Heat the oven to 350øF. Grease a medium baking
  dish.
  
  Heat 1/2 to 1 inch of oil in a small skillet until the oil
  ripples.
  
  With tongs, dunk a tortilla in the oil long enough for it go
  to limp, just a few seconds.
  
  Don't let the tortilla turn crisp.
  
  Repeat with remaining tortillas and drain them.
  
  With tongs, dip a tortilla in the gravy liquid to lightly
  coat it.
  
  Lay the tortilla on a plate, sprinkle about 4 tablespoons of
  filling over it, and roll it up snugly.
  
  Transfer the enchilada to the baking dish. repeat with the
  remaining tortillas and filling.
  
  Top the enchiladas with the remaining chili gravy, making
  sure that each enchilada is submerged in the sauce.
  
  Bake for 20 to 25 minutes, until the enchiladas are heated
  through and the sauce is bubbly.
  
  Remove the dish from the oven and sprinkle immediately with
  cheese, onion and jalapeno.
  
  Serve hot, using a spatula.
  
  From: http://www.grouprecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)