• Tex-Mex was:tripe

    From Dave Drum@1:3634/12 to Denis Mosko on Thu Oct 14 06:04:00 2021
    Denis Mosko wrote to Bill Swisher <=-

    Well if you ever get my way...I'll go out of my way to make sure you guys have ... Tex-Mex

    Texas?.. And what is Mex, chief? :)

    Well, you've got TEXas and yu've got MEXico which meet at the Rio Grande
    River and share a long border.

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

    Title: Hearty Tex-Mex Brunch Eggs
    Categories: Eggs, Vegetables, Breads, Cheese, Chilies
    Yield: 4 Servings

    MMMMM------------------------BEAN MIXTURE-----------------------------
    1 c (250 mL) canned or cooked
    - black beans, drained,
    - rinsed *
    2 c (500 mL) frozen corn kernels
    2 c (500 mL) cherry tomatoes;
    - halved
    2 ts (10 mL) minced jalapeño
    1 ts (5mL) curry powder
    1 ts (5mL) chilli spice mix

    MMMMM---------------------TORTILLA CRACKERS--------------------------
    2 lg Whole wheat tortillas
    2 ts (10mL) butter; softened

    MMMMM----------------------------EGGS---------------------------------
    1 ts (5 mL) canola oil
    4 lg Eggs
    1/2 c (124 mL) shredded part-skim
    - mozzarella or Cheddar

    Tips: Tortillas are a Mexican flatbread made from ground
    maize (corn) or wheat flour. You can find flour tortillas
    in most grocery stores, often flavored with ingredients
    such as sun-dried tomatoes or pesto.

    * A standard 19-oz (540 mL) can of beans yields about 2
    cups (500 mL) drained and rinsed beans. If you have
    smaller or larger cans, you can use the volume called for
    or just add the amount from your can. Drain canned beans
    in a colander and rinse thoroughly under cold running
    water before adding them to your recipe.

    The bean mixture will freeze well if there’s any left
    over. Transfer cooled beans to an airtight container and
    freeze for up to 3 months.

    Be sure to watch the tortilla crackers while they bake, as
    they can burn quickly.

    Variations: Vary the heat in the bean mixture to your
    liking by adjusting the amount of jalapeño pepper used.

    For added kick, use Monterey Jack cheese with jalapeño
    peppers in place of the mozzarella.

    Bean mixture: In a large saucepan, combine beans, corn,
    tomatoes, jalapeño, curry powder, chilli spice and 1/4 cup
    (60 mL) water. Bring to a boil over medium-high heat.
    Reduce heat and simmer, stirring occasionally, for 20
    minutes.

    Crackers: Meanwhile, spread tortillas with butter. Place
    on baking sheet and broil for about 45 seconds or until
    golden and crisp. Set aside.

    Eggs: In a large nonstick skillet, heat oil over
    medium-high heat. Fry eggs to desired consistency (they
    may be left sunny side up or turned over).

    Divide bean mixture evenly among four large soup bowls.
    Top each with 1 cooked egg and 2 tbsp (30 mL) shredded
    cheese. Serve each with half a tortilla cracker.

    Yield: 4 servings

    Nutrients per serving: Calories: 349 Fat: 13.6 g Saturated
    fat: 5.0 g Sodium: 539 mg (22% DV) Protein: 18 g Calcium:
    156 mg (14% DV) Iron: 2.6 mg (19% DV)

    Very high in: Magnesium, folate, vitamin B12 and niacin

    High in: Zinc, vitamin A, thiamine and riboflavin

    4 Healthy Recipes by Canadian Dietitians

    Excerpted from Dietitians of Canada, COOK! by Mary Sue
    Waisman, photos by Colin Erricson

    From: http://www.besthealthmag.ca

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Denis Mosko@1:153/757.1315 to Dave Drum on Thu Oct 14 14:48:46 2021
    //Hello Dave, //

    *14.10.21* *6:04:00* in area *COOKING*

    sk:)ing...

    Well, you've got TEXas and yu've got MEXico which meet at the Rio Grande River and share a long border.
    Such as Great Wall China and vs. what else?


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