Text 9497, 108 rader
Skriven 2006-12-30 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: frozen potatoes
=======================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> Damned, I love saturated fats!

 CS> (Rib roast).  Darn that sounds good!  But one of the other reasons
 CS> we'd never get one is we dont eat that much red meat at a sitting

We had more beef in the last three days than we do most weeks, that's
for sure. But it wasn't a huge deal for two; it was but a two rib roast.
It made three meals and a couple of sandwiches.

 JW>       Title: Brussels Sprouts "Oriental"
 JW>  Categories: Vegetables, American

 CS> Take out the water chestnuts.  I'm not fond of them.  Take outthe
 CS> seasoned salt and replace with a squzzle of patis...
 CS> Now, cook it in 3rd or 4th use dashi <g>.

But then it would be Japanesque not Arkansawesque!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1995: White Chili
Categories: Tnt, Chili, Chicken, Beans, Cheese
  Servings: 6

           THE BEANS:
      1 lb great Northern or navy
           beans
      8 c  water
    1/2 c  chopped onion
      2    garlic cloves, minced
           Freshly ground black pepper
      1 ts salt
           THE CHILI:
     12 oz can of beer, not dark
      2 c  diced onion
  1 1/2 TB minced garlic
      1 c  diced red bell pepper
      2    jalapeno chiles, seeded and
           diced
      4    Anaheim or New Mexican green
           chiles, charred, peeled,
           seeded and cut into
    1/2    inch dice
      1 TB dried oregano
      1 TB crushed cumin seeds
  1 1/4 lb skinned, boned chicken
           breasts
     14 oz can chicken broth
      2 TB ground New Mexican red
           chile
      1 lb tomatillos, husks removed by
           soaking
      1 c  minced cilantro
      1 TB rice vinegar
      1 ts salt + more to taste
      2 c  grated sharp white cheddar
           cheese
           Cilantro leaves, for
           garnish

This chili is one of our favorite recipes from Jacqueline Higuera
McMahan, whose family lived on one of the last Spanish land grant
ranchos in California. This recipe gets its unique flavor from an artful
combination of chiles: roasted Anaheims, fresh jalapenos, sweet red
bells and dried red New Mexico peppers. Lemony-tart tomatillos add their
touch as well to this delightful Cal-Mex dish. Serve with warm corn
tortillas and frosty glasses of Mexican beer. McMahan is author of "The
California Rancho Cookbook," "Healthy Mexican Cookbook" and "The Mexican
Breakfast Cookbook," among others.
                     
INSTRUCTIONS: To prepare the beans: Pick beans over for debris, then
place in a sieve and rinse well. Transfer to a large pot. Add the water,
onion, garlic and some black pepper. Simmer for 2 to 3 hours, until
tender. Add the salt during the last 30 minutes of cooking.

To prepare the chili: While the beans are cooking, pour the beer into a
4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green
chiles, oregano and cumin. Simmer for 10 minutes.

Cut the chicken into strips, then dice. Add to the chili along with the
chicken broth. Sprinkle the red chile over the top and simmer for 15
minutes.

Combine the tomatillos, cilantro, vinegar and salt in a food processor
and process to a salsa consistency. Stir into the chili. Add the drained
cooked beans and simmer for 20 minutes. Season to taste with salt.

Ladle a generous cup of chili into each serving bowl. Sprinkle 1/3 cup
grated cheese on top of each bowl. If desired, run under the broiler
until the cheese is golden. Garnish with cilantro leaves.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Jim

Bruce Cameron's Diet Rule # 7:

My cat is very thin.  It licks its fur all day and then once a week
throws up on the carpet.  This would probably work for people, too,
though I don't want to be the first one on my block to try it.

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