Denis Mosko wrote to Dave Drum <=-
//Hello Dave, //
The two cars we got rid of when we changed residents were 20 and 17
years old. Neither of them had any after market treatment. Both of
them had finish and undercarriage as good as new when we sold them
except for minor parking lot dents. No sign of rust or peeling paint.
Dave! Do You have 2 vehicles?
Just to be clear - that was Dale talking about two cars - a sedan and
an SUV. (Sport-Utility-Vehicle)
Currently I have just two since I sold the motorcycle. A BMW sedan that
is my "daily driver" and an older, small pickup truck that I use for
truck stuff on an "as needed" basis.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Truckstop Enchiladas w/Tex-Mex Chilli Gravy
Categories: Tex-mex, Beef, Breads, Chilies
Yield: 8 Servings
MMMMM------------------------CHILLI GRAVY-----------------------------
1 lb Ground beef
4 c Beef stock
1 md Onion; fine chopped
2 cl Garlic; minced
2 tb Bacon drippings (opt)
3 tb Chilli spice
2 ts Cumin
1/2 ts Mexican oregano
1/2 ts Salt
1 tb Masa Harina (opt)
MMMMM-------------------------ENCHILADAS------------------------------
1 lb Lean ground beef
1/2 md Onion; minced
1/2 c Beef stock
1/3 c Corn kernels
1/3 c Chopped, roasted mild green
- chilies, NuMex or poblano
Salt
MMMMM--------------------------ASSEMBLE-------------------------------
1/2 Recipe Tex-Mex Chilli Gravy
Vegetable oil (for frying)
12 (to 16) corn tortillas
Grated Cheddar cheese
Onion; chopped
Fresh jalapeno or serrano;
- minced
Make the CHILLI GRAVY: In a medium saucepan, brown the meat
with the onion and garlic. Drain the grease.
Add bacon drippings, if desired, and return the pan to the
heat. When the bacon drippings have melted, add the cumin,
oregano, salt and chili powder and beef stock.
Simmer the mixture for about 50 minutes, until the meat is
tender and the liquid has thickened slightly.
In a small bowl, mix the Masa Harina with 2 tablespoons of
the cooking liquid, and stir the mixture back into the
gravy.
Simmer the gravy for an additional 10 minutes.
Serve with enchiladas, tamales or other dishes.
TRUCKSTOP ENCHILADAS
Filling: In a skillet, fry the ground beef with the onion
until the meat is gray. Pour off grease.
Add stock, corn, green chile and salt.
Simmer, covered, for 10 minutes.
The filling can be made ahead and refrigerated for a day.
Reheat the filling before proceeding
Enchiladas: Heat the oven to 350ºF. Grease a medium baking
dish.
Heat 1/2 to 1 inch of oil in a small skillet until the oil
ripples.
With tongs, dunk a tortilla in the oil long enough for it go
to limp, just a few seconds.
Don't let the tortilla turn crisp.
Repeat with remaining tortillas and drain them.
With tongs, dip a tortilla in the gravy liquid to lightly
coat it.
Lay the tortilla on a plate, sprinkle about 4 tablespoons of
filling over it, and roll it up snugly.
Transfer the enchilada to the baking dish. repeat with the
remaining tortillas and filling.
Top the enchiladas with the remaining chili gravy, making
sure that each enchilada is submerged in the sauce.
Bake for 20 to 25 minutes, until the enchiladas are heated
through and the sauce is bubbly.
Remove the dish from the oven and sprinkle immediately with
cheese, onion and jalapeno.
Serve hot, using a spatula.
From:
http://www.grouprecipes.com
Uncle Dirty Dave's Archives
MMMMM
... Money does bring happiness. Send some and watch me smile.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)