Text 30643, 66 rader
Skriven 2015-09-06 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: recipe picks 191
========================
 JW> I didn't think it was weird so much as obscure. I am not familiar
 JW> with Manchurian cuisine, but I am learning ...

What we have recently been told is Manchurian cuisine has
previously been sold to us as Mongolian, Xinjiang, and
other places' cooking. Maybe it is.

 JW> Dongbei. in China's Northeast, better known as Manchuria

Dongbei means northeast. The Chinese are nothing if not practical.

Manchuria I believe is a self-designation among some tribe or
another. There is also a name that was dominant through the
middle of the 20th century - Manchukuo, or land of the Manchu
people.

 JW> Unlike in other parts of China, wheat, rather than rice, is the
 JW> staple starch, so noodles, dumplings, and flatbreads play a big role
 JW> in everyday eating.

This is a bit of a generalization, as pretty much the top
half of China makes extensive use of wheat, and it is not
unknown in the bottom half, lo mein (chow mein is the proper
Chinese term) being evidence.

 JW> Corn, ground into flour, makes its way into rustic breads, too.

Corn is known but not popular as a dish throughout China. As
a rustic Chinese bread, though, I am not familiar with it. I
do know and generally dislike it as a rustic American bread.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger
   Servings:  8

           --------meat mixture--------    1 1/2 lb Lean ground beef
      1 c  Onion; chopped, 1 lg              1/4 c  Green bell pepper; chopped
      1    Clove garlic; minced               15 oz Tomato sauce; 1 cn
     12 oz Whole kernel corn; 1 cn         1 1/2 ts Salt
           Chili powder; to taste            1/8 ts Pepper
    1/2 c  Ripe olives; sliced                      ------cornmeal
topping------
  1 1/2 c  Milk                              1/2 c  Yellow cornmeal
    1/2 ts Salt                              3/4 c  Cheddar cheese; shredded
      2    Eggs; lg, beaten

  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils. Remove from the heat
  and stir in the cheese and eggs. Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the
  meat mixture.  Bake, uncovered, until a knife inserted in the topping comes
  out clean, about 40 minutes. Serve hot. Source unknown

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