Quoting Dave Drum to Jim Weller <=-

IIRC pre-Covid border crossings did not usuallly involve "tossing"
the vehicle looking for illegalitites.

Our mutual borders really tightened up after 9/11. So did postal
inspections of packages.

Different border:

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

Title: Texas Border Ranchero Sauce
Categories: Texan, Sauces, Chicken, Chilies
Yield: 4 Servings

5 Long green chiles
3 lg Ripe tomatoes; stemmed,
Cored & chunked
1 c Chopped onion
1/4 c Chicken broth
2 Garlic cloves, minced
1 Fresh jalapeno, stemmed &
Minced
1 ts Salt
1/2 ts Dried oregano
2 tb Olive oil

Roast the green chiles until they are lightly but evenly charred.
Steam the chiles until cool. Rub away the burned peel. Stem and
seed the chiles, coarsely chop them. There should be about 3/4
cup.

In a blender, combine the tomatoes, onions, chicken broth, garlic,
jalapeno, salt, oregano, and blend until smooth. In a medium
saucepan over moderate heat, warm the olive oil. When it is hot,
add the puree (it may splatter) and stir in the chopped green
chiles. Bring to a simmer and cook, partially covered, stirring
once or twice, for 15 minutes. Adjust the seasoning.

The sauce can be prepared one day ahead. Cool, cover, and
refrigerate. Warm over low heat, stirring often, before using.

From The El Paso Chile Company's Texas Border Cookbook by W.
Park Kerr and Norma Kerr

From: Ljkr

MMMMM

Cheers

Jim


... Flash! Magi caught smuggling at border. Film at eleven

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JIM WELLER wrote to DAVE DRUM <=-

IIRC pre-Covid border crossings did not usuallly involve "tossing"
the vehicle looking for illegalitites.

Our mutual borders really tightened up after 9/11. So did postal inspections of packages.

My last trip to Canada was in the last century - the Canadian Caper
picnic at Florence Thompson's. That's where I acquired my appreciation
for poutine .... the traditional stuff not the deal with "Michigan"
sauce that my sister seemed to prefer. Bv)=

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

Title: Grandma Slattery's Michigan Sauce
Categories: Beef, Sauces, Citrus, Vegetables
Yield: 6 Servings

1 tb Butter; 15 g
1 lg Onion; chopped
2 tb White vinegar; 30 ml
2 tb Brown sugar; 25 g
3 tb Lemon juice; 45 ml
1/2 tb Yellow salad mustard; 8 ml
3 tb Worcestershire sauce; 45 ml
1 lb Ground beef; 455 g
1 c Ketchup; 235 ml
8 oz Can tomato sauce; 237 ml
6 oz Can tomato paste; 177 ml
Salt & pepper

Melt butter in a saucepan over medium heat. Saute the
onion in butter until soft. Stir in the vinegar, brown
sugar, lemon juice, mustard, Worcestershire sauce,
ketchup, tomato sauce, and tomato paste. Stir to blend.

When the mixture begins to simmer, add the raw ground
beef breaking it into pieces with a wooden spoon. Simmer
for 20 to 30 minutes. Serve over steamed hot dogs. Of
course you can add some raw onions if you want.

"This is a Meat Sauce from Upstate New York that is used
on top of Hot Dogs. When I grew up it was used on steamed
hot dogs and steamed rolls, sometimes with raw onions
(for those who like them) on top! Very good... thanks
Grandma Slattery for getting the recipe!"

UDD Note: This is only called Michigan Sauce in upstate
New York amd southern Quebec. In Michigan it has more
zip to it and is called "Coney Island Sauce".

From: http://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... AHA!!! I've finally got this ficts, fics, fixd...sigh.
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JIM WELLER wrote to DAVE DRUM <=-

IIRC pre-Covid border crossings did not usuallly involve "tossing"
the vehicle looking for illegalitites.

Our mutual borders really tightened up after 9/11. So did postal inspections of packages.

Way back in the early 70's I was in college, in Denver and it was
spring break. The temperature dropped down to about -5F for a few
days, I said "Phooey on this!" (or words sounding like that). Went
to the Mexican Consolulate and got a Visa. Jumped into the car and
drove to Guadalajara, stopped in Mazatlan for a few days on the way
down, and camped on a beach up by Los Mochis for a few more days on
the way back. We hit the US border on the way back and they had us
completely empty the car. I dunno I guess they viewed me with some
suspicion simply because I had hair down to the middle of my back.
Anyhow it took a while because we were laughing so hard...we'd been
living pretty much in the car for 3 weeks and it REALLY needed to be
cleaned out and repacked.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crispy Fried Pork & Apples
Categories: Meats
Yield: 6 servings

6 Pork chops [butterflied and
«" thick]
1 lg Apple [peeled & cored]
2 Eggs
2 tb Half and half
1 c Bread crumbs [unseasoned]
1 ts Ginger [ground]
3/4 ts Salt
1/4 ts Allspice [ground]
CRISCO oil for frying

MMMMM--------------------------OPTIONAL-------------------------------
1/2 ts Coriander [ground]

1) Pound each chop with a meat mallet, and slice the apple into
six rings... 2) Blend the half and half and the eggs in a small bowl
and then in a shallow baking dish, or on waxed paper, mix the bread
crumbs, ginger, salt, (coriander, if desired), and allspice, and set
aside... 3) Heat 2" to 3" of Crisco oil in a deep fryer or large
saucepan to 350ø... Dip the pork chops and the apple rings into the
egg mixture, then into the bread crumbs to coat... Fry 2 pieces of
pork at a time for 7 min until the crust is a deep golden brown and
the pork is no longer pink in the center... Drain on paper towels...
4) Fry the apple rings for 2 to 3 min. or until they are a deep
golden brown, and drain them also on the paper towels... 5) Serve one
apple ring on top of each pork chop...

from the GREAT AMERICAN Famous Name Brand Cookbook and Fred Goslin at
Cyberealm Bbs in Watertown NY (315) 786-1120
U/L for Cooking by Burt Ford 2/95

MMMMM

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Quoting Bill Swisher to Jim Weller <=-

Way back in the early 70's I was in college ...
We hit the US border on the way back and they had us
completely empty the car. I dunno I guess they viewed me with some suspicion simply because I had hair down to the middle of my back.

Yeah they were pretty dumb back then and relied heavily on stereotypes.
They wouldn't think to shake down a middle aged semi driver dressed
like a rancher with a trailer full of bucking bulls during rodeo
season crossing from North Dakota to Winnipeg with Alberta plates on
his rig.

North Dakota has really low liquor taxes and my rancher BIL always
used to come home with a case or two of bourbon, in wooden crates
carefully wrapped in plastic and covered with manure in the trailer.

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

Title: Jamaican Bully Beef
Categories: Caribbean, Beef, Chilies, Onion, Corn
Yield: 4 Servings

1 cn Corned beef
1 md Onion, sliced
2 Stalks scallion, chopped
2 Sprigs fresh thyme
1 md Ripe tomato, chopped
1 Scotch Bonnet, seeded and
minced finely
1 tb Vegetable oil

Heat oil in heavy skillet over moderate heat. Add onions, garlic
and chopped scotch bonnet; saute until onions are translucent.

Add corned beef and thyme. Reduce heat to medium-low and cook,
stirring occasionally until thoroughly heated. Add scallions and
chopped tomato; cook two minutes more.

Serve hot with Johnny Cakes, boiled green bananas or toast.

By: Reg Irvine

From: Brenda Brown Starling

Instead of a tomato you can add a little barbecue sauce, ketchup,
tomato sauce or even pasta sauce.

This is also great topped with a fried egg. -JW

MMMMM


Cheers

Jim


... I put Red Bull in my coffeemaker: I can totally see noises now!

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Bill Swisher wrote to Jim Weller <=-

Anyhow it took a while because we were laughing so hard...we'd been
living pretty much in the car for 3 weeks and it REALLY needed to be cleaned out and repacked.

I'm thinking of the scene with the nuns going through the border in "Up In Smoke". <G>

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

Title: Garlic Butter Scampi
Categories: Seafood, Usenet
Yield: 8 Servings

MMMMM------------------------BUTTER SAUCE-----------------------------
3/4 c Butter
1 tb Garlic, finely minced
1 c Clam juice
1/4 c Flour
1 tb Parsley, minced
1/3 c White wine
Juice of 1/2 lemon
1 ts Basil, dry
1/4 ts Nutmeg
Salt and peper
1/2 c Half-and-half
-(or use light cream)

MMMMM---------------------------SCAMPI--------------------------------
2 tb Butter
1/3 c Olive oil
1 tb Garlic, minced
Juice of 1 lemon
1 tb Parsley, chopped
1/2 ts Red pepper, crushed
1 tb Basil, fresh
1/4 c White wine
1 ds Vermouth, dry
Salt and pepper
3 lb Shrimp, deveined

MAKE SAUCE: Melt butter with garlic in saucepan over medium heat; do
not let the garlic brown.

In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth. Pour flour mixture into garlic butter and stir
until smooth and well blended. Stir in wine, lemon juice, herbs and
spices, stirring constantly. Gradually add half-and-half and stir
until thickened. Simmer for 30 to 45 minutes.

MAKE SCAMPI: Melt butter in large saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last
minute. Add scampi and saute until firm and slightly pink. Do not
overcook. Pour scampi butter over scampi.

NOTES:

* I serve this over fettucini (1 1/2 lbs for a full batch). To save
the trouble of de-veining shellfish, you can have two or three big
ones for each person, and use small bay shrimp for the remainder.

* This recipe comes from the "Garlic Lovers' Cookbook," published by
the Gilroy Garlic Festival, P.O. Box 2311, Gilroy, California, USA.
North America mail order price is $9.45 (paperback) or $12.45
(spiral) for each of the 2 volumes.

: Difficulty: Moderate.
: Time: 45 minutes cooking, 1 1/2 hours for de-veining scampi, 10
minutes for other preparation.
: Precision: Approximate measurement OK.

: Barry Hayes
: Stanford University, Stanford, California, USA
: decwrl!glacier!bhayes bhayes@glacier.stanford.edu

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Murphy's Seventh Corollary: every solution breeds new problems.
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JIM WELLER wrote to BILL SWISHER <=-

Yeah they were pretty dumb back then and relied heavily on stereotypes.

It was a crazy trip. When I got the Visa they asked me what I did for
a living. I said that I was a college student and tutor in the
math-lab. The word tutor confused them, English was their second
language, and the put my job down on the Visa as a college professor.
They were really nice to us when we went through Mexican customs going
south.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cucumber Eggs
Categories: Sidedish
Yield: 4 to 6

1 sm Cucumber, sliced
6 Eggs
2 Scallions, or
2 T Chopped onions
1/3 c Milk, cream, or sour cream
1 Squirt Worcestershire sauce
Salt & pepper to taste
1 Big dash of curry powder

Fry onion and cucumber til limp and you can see through them. Remove
from skillet.

Add beaten eggs, salt, pepper, and sauce to hot skillet. When eggs are
lumping, add cucumber and onions. Stir til it's medium soft, or
hard, or whatever you like.

Good with hot sardines and mustard.

Betty Sue told me "You can throw anything into an egg and It'll come
out good!"

From "White Trash Cooking" by Ernest Matthew Mickler.
U/L by Burt Ford, special for Eileen Lamparelli 1/95

MMMMM

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Quoting Bill Swisher to Jim Weller <=-

When I got the Visa they asked me what I did for
a living. I said that I was a college student and tutor in the
math-lab. The word tutor confused them, English was their second language, and the put my job down on the Visa as a college professor.

It's a good thing they understood the word math and didn't think
that you had said "meth lab"!

While looking up chili cheese fries and poutine I came across this.
Sounds tasty but possibly coronary inducing. (I love fries but limit
myself to one portion a month. This October I had an order of A&W
onion rings so I had to give the fries a pass this month.)

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

Title: BNG Fries
Categories: Side dish, Potatoes, Chilies, Bacon, Cheese
Yield: 1 Serving

French fries
Jalapeno
Grilled onions
Bacon
Parmesan
Melted cheese

These things make for a pungent, salty, fatty, meaty pile of
awesome.

bopNgrill Evanston IL bopngrill.com
Owner/chef William Song
Posted by Daniel Zemans
From: Serious Eats

MMMMM


Cheers

Jim


... I am doing my part by eating what is giving off Methane, not Oxygen.

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JIM WELLER wrote to BILL SWISHER <=-

North Dakota has really low liquor taxes and my rancher BIL always
used to come home with a case or two of bourbon, in wooden crates carefully wrapped in plastic and covered with manure in the trailer.

That made me laugh out loud. Very smart.

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

Title: Creamy Turkey-Mushroom Casserole
Categories: Casseroles
Yield: 1 Servings

6 sl Bacon
3/4 c Chopped onion
1/2 c Chopped celery
1/4 c Chopped green pepper
1 cn (4 oz.) mushrooms
1 cn Condensed cream of celery
-soup
1 c Dairy sour cream
1/2 c Shredded cheddar or American
-cheese
3 c Cut up cooked turkey or
-chicken
1/4 ts Salt
1/8 ts Pepper
2 c Bisquick baking mix
1/2 c Milk
2 Eggs

Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon
in 10" skillet until crisp; remove from skillet and crumble. Cook and
stir onion, celery, green pepper and mushrooms in bacon fat until
tender; drain if necessary. Stir in soup, sour cream, turkey, salt,
pepper and bacon; heat until bubbly. Spread in casserole. Mix
remaining ingredients just until moistened; spread over turkey
mixture. Bake, uncovered until golden brown, 30 to 35 minutes.

Serves 6 to 8.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar
04, 1998

MMMMM

-- Sean

... Friends may come and go but enemies accumulate.
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