I found that though I'm much more tenderfooted than in the
halcyon days, the zebra mussels weren't a problem, as their
shells crunched satisfyingly under my soles. By the other
way, I ate a zebra mussel - it tasted more shellfishy than
I'd have expected.

Are zebra mussels the fresh water mussels that Stephen Haffly harvested
and cooked at the pond during one of our picnics there? If I recall

No - zebras are so called because they have striped shells.
They run 1/8 to a top of maybe 1/2" length and unless they
totally overran an area could not provide a meal and then
only if you made broth. My friend Jane acted horrified and
said, Those are poisonous, you know, to which my response
was Are you kidding? where'd you hear that. She admitted
that she'd made it up on the spot.

correctly, they were pretty tasteless and were discarded in mass after a

It depends on the salinity of the water from which they
are harvested, same with regular mussels. The Finger Lakes
are relatively high in minerals.

sampling of one or two by the assembled lot.

I'd warned you.

Title: 571876 Tex-Mex Stuffed Peppers
2 lg Peppers, cut in half
2 ts Chili powder
1 cn Whole kernel corn, drained

Okay so far, but the corn is supernumerary
and would make really overstuffed peppers.

1/4 c Pimento-stuffed olives, cut
-in half

This makes it something of a Cuba-Mex dish,
like a picadillo.

1 lb Ground beef
1 md Onion, chopped
1 Clove garlic, minced
1 c Bottled or canned spaghetti
-sauce

And real spaghetti sauce, please.

1/2 c Grated Cheddar or Monterey
-Jack cheese
1/2 c Quick cooking rice

As you might expect, I'd use regular rice and
cook it al dente before putting it in the recipe.

From: Barry Weinstein Date: 03-14

I wonder what happened to Barry Weinstein.

---------- Recipe via Meal-Master (tm) v8.01

Title: Picadillo (Rice & Beef Hash/filling)
Categories: Low-cal, Rice/grains
Yield: 2 servings

2 ts Olive oil 1 Sliced canned jalapeno
8 oz Cooked ground beef lean 2 tb Raisins
1/4 c Diced onions 2 Large stuffed olives, sliced
1/2 Garlic clove, minced 2 Pitted black olives,
sliced
1 md Tomato chopped and seeded 1/4 ts Each salt and pepper
1 sm Apple, pared and chopped Dash each cinnamon &
cloves

1. In a 10" skillet heat oil over medium heat; add ground beef and cook,
breaking up large pieces with a wooden spoon, until crumbly. Add onion
and
garlic and saute until softened, about 5 minutes. Stir in the remaining
ingredients. Reduce heat to low and cook, stirring occasionally until
flavors are well blended, about 20 minutes.

2. Serve over rice or as a filling for burritos or tacos.

Source: Weight Watchers International Cookbook From: Fred Peters Typed
for
you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120

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