Text 4859, 81 rader
Skriven 2010-12-11 14:42:00 av JIM WELLER (1:123/140)
Ärende: bird 25
===============
Have I sent out 24 of these already? I lost count.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn, Cilantro and Black Bean Soup
 Categories: Beans, Pasta, Soups, Chicken, Chilies
      Yield: 4 Servings
 
      2 tb Olive oil
      1    Onion; finely chopped
      2    Garlic cloves; minced
      1 ts Ground cumin
      2 c  Chicken broth
      4 c  Water
      1 bn Fresh cilantro; rinsed
     10 oz Thawed frozen corn kernels
     15 oz Black beans; rinsed and
           Drained
      1 tb Lime juice
           Salt and cayenne pepper
    1/4 c  Sour cream; optional
      2 tb Pimento; in thin strips
 
  Heat olive oil in a saucepan. When hot, add the onion, cover and
  cook over low heat for 5 minutes or until tender. Add the garlic
  and cumin and saute for 10 seconds to release their aroma. Add the
  broth and water and bring to a simmer.
  
  While the liquid is coming to a simmer, with a knife separate the
  cilantro leaves from the stems. If you wish, wrap the stems well
  with string and add to the broth to infuse the liquid with more
  cilantro flavor. When the liquid is at a simmer, add the corn and
  beans and simmer for 5 to 10 minutes just to heat the ingredients
  well. Meanwhile chop the cilantro leaves you need anywhere from
  1/2 to 1 cup of chopped leaves. Add the cilantro leaves and
  immediately remove the soup from the heat. Discard the cilantro
  stems. Add the lime juice and season to taste with salt and
  cayenne pepper. Ladle the soup out and garnish each portion with
  sour cream and garnish the sour cream with pimento. Variation: to
  turn this into a main course soup, add 12 ounces of strips of raw
  chicken when you add the beans and corn. Or add 12 ounces chopped
  cleaned shrimp after you have added the beans and corn and cook
  for 2 minutes to cook through.

  Recipe by: COOKING MONDAY TO FRIDAY SHOW
  
  From: Shermeyer-Gail
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn-Crisped Chicken
 Categories: Chicken, Corn, Fruit, Dairy
      Yield: 1 Servings
 
      3 lb Chicken
    1/2 c  Evaporated milk
      1 c  Corn flake crumbs
      6    Cling peach halves
           Salt and pepper
 
  Preheat oven to 350 degrees. Dip chicken in milk then roll in
  flakes, and salt and pepper. Place in dish skin side up. Bake for
  about 1 hour, in the last 20 minutes put peaches around the
  chicken.

  From: Susan Kirkland

MMMMM

Cheers

YK Jim


... Fighting for peace is like screwing for virginity.

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