Text 8073, 103 rader
Skriven 2013-12-21 07:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: beans 616
=================
 ML> There are tons of these. Why green peppers are called mangoes
 ML> in your region, for example, is a mystery likely explained
 ML> by some know-it-all telling people that that's what they were.
 RH> They're called green bell peppers around here. I thought it was the
 RH> mid west region that used the term "mangoes". One of my "puttingg up"
 RH> books (Preserving Summer's Bounty) was written by a lady out in
 RH> Indianna; she uses "mangoes" to describe green bell peppers.

Housekeeping in Old Virginia, now buried in my storage unit,
contains numerous recipes that refer to green peppers as
mangoes, and I've found a few from other parts of the
southeast that do likewise. In more modern times, the more
proper terminology has no doubt taken hold.

I don't recall if jalapenos and such were referred to as
hot mangoes or anything like that.

In the last week or so, a few more examples have come to
mind, but most of them slipped out of my mind, except for
the mother of them all, which is entree, which of course
means appetizer ("entry" to the meal), except that of
course it doesn't in a certain large country. And, oh,
yeah, along the same lines menu, which means prix fixe,
except that it doesn't, assuming as it does the role
properly taken by the word carte ("list").

 ML> I did: I would, most likely. A bit costly, though.
 RH> It was good, and we were guests of one of the older gentlemen in our
 RH> church.
 ML> Ah. If you got a menu with prices, you realize what a generous
 ML> gift that was.
 RH> We did, and I'd also looked at the web site before we went. It was a
 RH> very nice gift. We all had a good time and were well fed. The wait
 RH> staff there is not in your face all the time but quietly keeps drinks
 RH> refilled, plates cleared, etc. Our waiter did do quite a spiel on the
 RH> desserts offered--and got a few takers--but that was part of his job.

Not as bad in the tempting sense as when they trundle in the
cart loaded with goodies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Couscous With Veggies
 Categories: Chileheads, Chiles, Pasta, Veggies
      Yield: 4 servings

    1/2 lb Fresh green beans
    1/2 c  Chopped onion
      2    Jalapeno peppers
      1 ts Minced garlic
  1 1/2 ts Olive oil
      1 c  Couscous
  1 1/2 c  Defatted chicken broth or
           Water
      1 lb Zucchini or 2 small zucchini
      2    Ears corn or 2 c corn
           Kernels
      2 md Tomatoes, peeled and chopped
           Fresh ground black pepper
    1/4 c  Freshly chopped fresh basil
           Or cilantro, optional

  Trim ends off beans, cut into 1/4-inch pieces and put into a heavy,
  2-quart saucepan. Steam or cook over medium heat until crisp tender,
  about 7 to 8 min. Drain well and set aside on a plate. (If they
  stay in the hot pan, they will continue to cook.)

  Chop onion, seed and chop jalapeno peppers finely and mince garlic.

  Heat oil in large, heavy, nonstick skillet or wok; add onion, peppers
  and garlic and stir-fry until onion is translucent but not brown,
  about 2 min.

  Bring chicken broth or water to a boil in same pan in which beans were
  cooked. Stir in couscous, allow to return to a boil and immediately
  turn off heat and cover. Let stand 10 min then fluff with a fork.

  Cut zucchini into small dice and add to onion. Cut corn from cob and
  chop tomatoes; add both to pan. Cook just until zucchini is crisp
  tender. Return cooked green beans to pan long enough to heat through.

  Season with freshly ground black pepper.

  Just before serving, lightly stir in chopped basil or cilantro, if
  desired. Serve immediately over couscous.

  Makes 4 servings.

  Preparation: 15-20 min. Cooking: 15 min.

  Per serving: 319 calories; 3.4 g fat (0.4 g saturated fat; 10 percent
  calories from fat); 60.4 g carbohydrates; 0 mg cholesterol; 84 mg
  sodium; 8 g fiber.

  Posted By: Judy Howle, Flavors of the South, Recipes for "heat lovers"
  FROM: Chileheads Digest and Mailing List

  Format by Dave Drum - 21 November 98

MMMMM
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