Text 8865, 81 rader
Skriven 2011-03-28 05:52:02 av Dave Drum (1:18/200.0)
   Kommentar till text 8838 av Jim Weller (1:123/140)
Ärende: Nope - Peru
===================
JIM WELLER Said to DAVE DRUM about Nope - Peru

JW>  DD> Peru is/was the source of [...] chilies

JW>  DD> Perhaps I should have said Inca civilisation - as that took in
JW>  DD> a  somewhat larger range of territory

JW>  I felt the urge to review the Incas as high school history lessons
JW>  have dimmed over the years. I didn't go into it deeply, just
JW>  Wikipedia. Fascinating.

Every time I read material about the Incan civilisation I discover 
something new. I have almost come to the conclusion that we, who are 
occupying this mud ball currently, are the descendants of the dregs of 
the Incans who were too thick/slow/lazy to catch the last bus home.

But, mostly, we've done pretty well for all of that.

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

      Title: Inca Festival bread
 Categories: Breads, Cheese, Vegetables, Chilies
      Yield: 8 servings

      8 tb Butter
    3/4 c  Milk
      2 lg Eggs
      8 oz Can cream style corn
  1 1/4 c  Water ground white cornmeal
     10 oz Sharp cheddar; 1/4 c coarse
           - grated, rest in 1/4" dice
    1/2 c  Coarse chopped hot chilies
      4 oz Can whole-sweet red pimentos
           - roasted, 1/2 cut in long
           - strips, rest coarse chunks
    1/2 ts Baking soda
      1 ts  Salt
 
  In a small saucepan, melt 6 Tb butter over low heat. Do not
  brown. Preheat oven to 400oF/205oC. Put remaining 2 Tb.
  butter into an 8" diameter baking casserole; heat in oven no
  more than 4 to 5 minutes to avoid browning butter. Rotate
  and tilt casserole to coat inside. Set aside.

  In large mixing bowl, beat milk and eggs. Smoothly blend 1
  cup white cornmeal, melted butter, corn, diced cheese,
  chillies, chopped red pimento, baking soda, salt. Mix
  thoroughly. It should have the consistency of southern
  cornbread, moderately runny but not down right liquid. If it
  seems to runny work in 1 or 2 Tb. white cornmeal. Give
  butter in casserole a final swizzle, then pour in batter,
  smoothing it level. Sprinkle grated cheese over top and
  decorate with pimento strips. Do not cover. 

  Place casserole, exactly in center of oven. Bake until a
  knife lightly pushed in center comes out clean and dry-
  usually 40 to 50 minutes. Serve at once. Cut into fairly
  thin, pie - shaped wedges. (You can let the bread cool to
  room temperature.) It stores well tightly wrapped in the
  refrigerator, but it is best not to serve it cold.

  One loaf makes about 8 servings.
   
  From: Recipes and Remembrances, U.S. Army War College, 1980

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Here's a rule I recommend: Never practice 2 vices at once-Tallulah Bankhead

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