On 10-11-18 15:15, Ruth Haffly <=-
spoke to Nancy Backus about 320 was travel was cr <=-
Then I'll have another stack of UFOs to deal with. (G)
UFOs?
Guess the good night's sleep wasn't quite enough....? ;)
Eventually... ;)
Some nights I do better than others. Aches and paines are the usual
"keep awake" problems.
I get that sometimes, albeit not anywhere as bad as you probably do. My
doctor recommended that Arthritis extended tylenol. Talk to your doctor
about pain management (and also prep to do for knee replacement).
No carb listing in today's file, but this is an item I often order out.
If you were to make it, maybe do anaheim for you and poblano (or long
greens) for Stephen.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chile Rellanos
Categories: Mexican, Cheese, Pepper
Yield: 1 Servings
6 Anaheim chiles or
4 Poblano chiles,
Monterey Jack cheese
3 Eggs, separated
3 tb Flour
Cooking oil
roast chiles until the skin turns black, then peeled (if you cheat and
use canned Anaheims, it's okay, just don't tell me :-)
Peel the chiles, keeping the exterior as intact as possible. If you
insist, remove the seeds and veins from the peppers. A Mexican
probably wouldn't bother. Whatever you do, if you use fresh peppers,
keep the stem intact.
Cut cheese into 4-6 1/2 inch thick wedges, of a size to fit
comfortably inside the chiles. Stuff the chiles with the cheese
wedges, and roll in a bit of additional flour. This may be done
several hours before finishing the dish.
In a deep frying pan, heat the oil (it should be at least 1/4 inch
deep) until hot but not smoking. Meanwhile, beat the egg whites until
stiff, then beat the yolks with the flour, and fold into the whites.
Drop the egg mixture (shaped into the approximate size/shape of the
chiles) into the hot fat, immediately add a stuffed chile, and top
with additional egg mixture.
When the first side is browned, gently turn and brown the second side.
Drain on absorbant paper, and top with a tomatillo based hot sauce
(recipe available upon request), a little grated cheddar cheese, and
run under the broiler long enough to melt the cheese.
NOTE: This is my adaptation of a recipe I got from a cook at a really
scary Mexican restaurant (the kind where you sit with your back to the
wall if you go there after dark) in northern San Diego County. It's
still the best I've found.
From: Kathy Pitts Date: 12-31-95
Cooking
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:53:53, 13 Oct 2018
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