JIM WELLER wrote to DAVE DRUM <=-
eat two of the 10 dogs sans bun
weenie beans.
Weiner coins are also very good in mac and cheese. I made some
recently, but with Smokies which are bigger around (being 10 to the
kg as opposed to 10 to the lb). I used two cheeses: Mozza and
Asiago.
Are your "smokies" similar to Polish/kielbasa .... that is emulsified
filling and a flavour profile closer to typical stupormarkup Polish
sausage than to a hot dog? They sound rather like the Eckrich Smoked
Sausage sold in the lower 48. Very easy to confuse with Eckrich Polish
Sausage - especially out of the packaging or in the dark.
Not long ago my store marked down some Dutch Beemster Vlaskaas and
the Asiago cheese by 50% because they were both past the used by
date, which in fact made them both better! I really stocked up.
I am amazed at the otherwise reasonable people I know who take "best by"
dates as meaning "eat this when it's past date and die". WE know that
the product dating process is arbitrary and tilted in favour of the
liability worries of the legal profession. I recently found a somewhat
rusted and dusty can of corn niblets in a back corner of a cupboard. It's
"best by" was more than 8 years in the rear view mirror. Went great in
a Pico de Gallo I was making for a gathering.
Beemster is both a cheese from and a municipality in Holland. It
tastes sort of similar to gouda.
I may have had Beemster .... it certainly sounds familiar to me. And I
most definitely have had Gouda.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings
1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper
Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.
Makes 4 cups of Pico de Gallo.
* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.
I've won prizes at several chilli cook-offs with this
recipe.
Uncle Dirty Dave's Kitchen
MMMMM
... Gouda cheese: $2.00/lb. Bada cheese: 80c/lb
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* Origin: Tiny's BBS - Oshawa, ON, CA -
http://tinysbbs.com (1:229/452)