Text 32758, 82 rader
Skriven 2013-01-17 23:15:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32742 av Daniel Torrey (1:132/505)
Ärende: Wisconsin
=================
 -=> On 01-17-13  05:34,  Daniel Torrey <=-
 -=> spoke to Ruth Hanschka about stores  was: soup <=-

 DT> Wow, I'd forgotten all about that. My parents used to drink 
 DT> it. When we lived in Appleton, WI, on Outagamie St, and 
 DT> they shopped at either A&P or the Piggly Wiggly. I liked 
 DT> the Piggly Wiggly better, because they had a giant pig on 
 DT> their sign, and at the age of three I thought that was 
 DT> grand.

We lived in Monona, WI for 3 1/2 years while I was going to Un. of
Wisconsin in the mid sixties.  Many good memories from that time.  One
in particular was a local chain of 7-11 type stores (P&Q ????) that had
big wheels of the best swiss cheese we have had the pleasure of eating.
Another was the Friday all you could eat fried perch fish fry at the
local Howard Johnson's.  Fresh yellow perch is pretty good eating.


 DT> 8 O'Clock coffee wouldn't be appropriate for me now. I get up at 5.
 DT> :-) 

5 AM or 5 PM?   Since I retired, I've shifted my body clock to west
coast time -- 4 AM is typical time to go to bed for us.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Taxco Miners' Soup
 Categories: Side dish, Soup & stew, Southwest
      Yield: 4 servings
 
      4    Corn tortillas
           -salt -- to taste
      1 tb Olive oil
      1 md Onion -- thinly slivered
      1 sm Garlic clove -- minced
    1/2 ts Ground cumin
      2    Canned green chiles --
           -finely chopped
     15 oz Canned tomato sauce
      2 c  Chicken stock
      1 c  Water
    1/4 lb Monterey jack cheese -- in
           -   1/2 inch cubes
           -sour cream -- for garnish
           -(opt )
 
  1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil.
  Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then
  into 1/2- inch wide strips. Fry tortilla strips, about a third at a
  time, until crisp and lightly browned (about 2 minutes). Remove with
  slotted spoon to paper towels to drain; salt lightly.
  
  2. In a medium saucepan, heat olive oil over medium heat. Add onion
  and saute until soft, but not browned. Mix in garlic and cumin; then
  add green chiles, tomato sauce, stock, and water. Bring to a boil,
  cover, reduce heat, and simmer for 10 minutes.
  
  3. Meanwhile, bake fried tortilla strips in a single layer in a
  preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup
  bowls on baking sheet in oven during last 5 minutes.
  
  4. Remove hot soup bowls to a heatproof tray. Working quickly, divide
  hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot
  soup over tortillas and cheese and serve at once.
  
  5. Spoon in a little sour cream at the table, if desired.
  
  NOTES : Hot, crisply fried tortilla strips sizzle as this zesty
  Mexican soup is ladled over them. After the soup, serve grilled
  snapper or shrimp with garlic butter, and a green vegetable.
  
  From: George Elting                   Date: 10-03-00  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:21:05, 17 Jan 2013
___ Blue Wave/DOS v2.30

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