Text 31509, 91 rader
Skriven 2009-11-27 23:12:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Happy Thanksgiving &
================================
 -=> On 11-27-09  10:17,  Dave Sacerdote <=-
 -=> spoke to Hap Newsom about Happy Thanksgiving & =( <=-

 DSac> had broken.  Don't know what's in store for them now - might have
 DSac> to have them capped or even yanked.  At least I know that I'm
 DSac> not going to suffer when I visit him.

Our normal dentist no longer will pull teeth.  If he can he will grind
them down to a stub and cap them.  If they need to come out, he sends us
to an oral surgeon who pulls them under a general anesthetic.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TORTILLA SOUP II
 Categories: Soups, Usenet
      Yield: 12 servings
 
      3 lb Chicken pieces
     16 c  Water
      1 t  Celery seed
      1 t  Black peppercorns
      2    Garlic cloves, peeled
      1 lb Tomatoes (canned),
           -whole, peeled (do not
           -drain; reserve the liquid)
      1    Onion, cut into
           -1/2-inch pieces
      1    Green pepper, cut into
           -1/2-inch pieces
      3    Sprigs fresh cilantro
    1/2 t  Cumin, ground
    1/4 t  Cayenne or chili powder
    1/4 t  Ground white pepper
      1    Garlic clove, minced
     10 oz Corn, frozen
      4    Green onions,
           -coarsely chopped
           Salt
      1 c  Rice, cooked (cook about
           -3 oz of raw rice to get
           -that much cooked rice)
      2 t  Parsley, minced
      4 oz Tortilla chips
    1/2 lb Cheddar cheese, grated
 
  Combine chicken and water in stockpot.  Add celery seed, peppercorns
  and garlic tied in cheesecloth.  Cover, bring to a boil, reduce heat
  and simmer for about 45 minutes.  Remove chicken from broth and let
  cool.
  
  Strain broth and return to pot.  Add tomatoes, onion, green pepper,
  cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30
  minutes.
  
  Add corn and green onion.  Simmer 10 minutes.  While this is cooking,
  skin and bone the chicken pieces and cut the meat into bite-size
  pieces. Add salt to taste. Add the chicken, rice and parsley to the
  broth, and heat through.
  
  Garnish each bowl with a few crisp tortilla chips (homemade are best,
  or those made in a homemade style) and some grated cheddar cheese.
  
  NOTES:
  
  *  A spicy soup with cheese, tomatoes and corn -- This is a recipe
  from Salmagundi, a San Francisco soup restaurant chain.
  
  *  I usually make this with leftover chicken.  You don't actually
  need a whole chicken worth, even a small amount will do. In this
  case, I use a mixture of chicken broth and water (about 2/3 chicken
  broth) for the liquid.
  
  : Difficulty:  easy.
  : Time:  2 hours, most of it simmering.
  : Precision:  approximate measurement OK.
  
  : Vicki O'Day
  : Hewlett-Packard Laboratories, Palo Alto CA
  : hplabs!oday
  
  : Copyright (C) 1986 USENET Community Trust
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:15:03, 27 Nov 2009
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