Quoting Dale Shipp to Michael Loo <=-

"fat free half & half",
"better" living through chemistry.

I've never tasted it and don't want to. I've read that it's loaded
with HFCS as well as a variety of chemical additives. It's quite
rare in Canada. Loblaws does not carry it; I see on line that
Walmart Canada does though. I think that says something about the
two companies.

Pork tacos:

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

Title: Grilled Pork Tacos And Papaya Salsa
Categories: Tex-mex, Pork, Salsa, Cheese, Bbq
Yield: 5 Servings

PAPAYA SALSA:
1 Papaya; peeled, seeded, cut
-in 1/2 inch cubes
1 sm Red chili; seeded, minced
1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 tb Lime juice
PORK MIXTURE:
1/4 lb Pork boneless center loin
-roast; cut in 2x1/4 inch
-strips
1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7" in
-diameter); warmed
1 1/2 c Monterey Jack cheese;
-shredded (6 oz)
2 tb Margarine or butter; melted

Cook pork in 10-inch skillet over medium heat about 10 minutes,
stirring occasionally, until no longer pink; drain. Stir in papaya
and pineapple. Heat, stirring occasionally, until hot. Heat oven
to 425~F. Spoon about 1/4 cup of the pork mixture onto half of
each tortilla; top with about 2 tbsp. of the cheese. Fold
tortillas over filling. Arrange five of the filled tortillas in
ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted
margarine. Bake uncovered about 10 minutes or until light golden
brown. Repeat with remaining tacos. Serve with Papaya Salsa.

Salsa: Mix all ingredients. Cover and refrigerate about 30
minutes or until chilled. Makes 3 cups salsa.

MARY WILSON

MMMMM

Cheers

Jim


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On 09-09-19 23:06, Jim Weller <=-
spoke to Dale Shipp about fat free half & half <=-

"fat free half & half",
"better" living through chemistry.

I've never tasted it and don't want to. I've read that it's loaded
with HFCS as well as a variety of chemical additives. It's quite
rare in Canada. Loblaws does not carry it; I see on line that
Walmart Canada does though. I think that says something about the
two companies.

I have not looked at the ingredients list in a long time, *but* I think
that "loaded with" is the wrong term. I would thing that the correct
term would be "exculsively consists of"

I went looking for "cream" in tonights file, and this is about the only
one that did not say low-fat or non-fat for cream, sour cream or cream
cheese. I guess the luck of the draw was that I got into the diet
section this time.

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

Title: Toasted Crab Rolls
Categories: Snacks, Sandwich, Breads, Muffins & r
Yield: 6 servings

3 6-7 inch French rolls
-butter or margarine --
-melted
3/4 lb Fresh crab meat or frozen
-crab meat
1 c Gruyere cheese -- shredded
1 lg Green onion -- sliced
1/4 c Mayonnaise
2 tb Sour cream
-cayenne pepper, to taste
-lemon juice to taste
-ground nutmeg, to taste

1. Preheat broiler. Split rolls in half lengthwise. Brush with melted
butter. Lightly toast rolls under broiler. Preheat oven to 400
degrees F.

2. Flake crab meat, removing any cartilage. In a bowl, gently blend
crab meat, cheese, onions, mayonnaise, and sour cream. Season to
taste with cayenne, lemon juice, and nutmeg.

3. Spoon crab mixture onto split toasted rolls and place rolls on
baking sheets. Bake 5 to 10 minutes, or until sandwiches are hot.

Makes 6 rolls.

* Timesaver Tip: Crab mixture can be made up to 6 hours ahead; reserve
sliced green onions and mix in just before rolls are baked. Store
prepared mixture, covered, in refrigerator.

NOTES : These crab rolls are also good with Ginger-Curry Pumpkin Soup,
(recipe included in this cookbook). For a pungent variation,
substitute dill weed for the ground nutmeg.

Recipe By :

From: George Elting Date: 10-12-00
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:47, 12 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

"fat free half & half",

HFCS as well as a variety of chemical additives.

I think that "loaded with" is the wrong term.
the correct term would be "exculsively consists of"

You may well be right!

Continuing the thread with taco fillings other than ground beef,
this week will be about poultry of various kinds:

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

Title: Bobby's Lime Chicken Tacos
Categories: Chicken, Tortillas, Cheese, Grill, Salsa
Yield: 5 Servings

1 1/2 lb Boneless skinless chicken
Breasts (cut into small
Pieces)
1/8 c Red wine vinegar
1/2 Lime (juiced)
1 ts Sugar
1/2 ts Salt
1/2 ts Ground black pepper
2 Green onions (chopped)
2 Garlic cloves (minced)
1 ts Dried oregano
10 (6 inch) flour tortillas
1 Tomato (diced)
1/4 c Shredded lettuce
1/4 c Monterey jack cheese
1/4 c Salsa
Sour cream

There are so many different ways to make tacos but lime chicken
tacos are some of the best. These tacos are a delicious and light
meal, great for summertime. The flavors of lime and various
seasonings blend perfectly with the chicken. You can cook the
chicken just in the pan or leave it whole, grill it, slice it and
then transfer it into the pan for a few minutes. These delicious
tacos will only take about 30 minutes total to prepare. Some of
the condiments you could add are lettuce, tomato, salad, sour
cream or whatever you like. If you are looking for a nice and
refreshing change from your normal tacos, give this recipe a try.

Cooking Instructions:

Step 1: Add a little oil to the pan and saute chicken pieces in the
pan for 20 minutes over medium-high heat. Add vinegar, lime juice,
sugar, salt, pepper, green onions, garlic and oregano. Simmer for
another 10 minutes.

Step 2: Warm tortillas and add chicken mixture to each one evenly.
Top with cheese, tomato, lettuce and salsa.

From: Bobby In Michigan on Blogchef

MMMMM


Cheers

Jim


... A rotisserie is a really morbid Ferris wheel for chickens

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