Subj : Boney fish
To : Dave Drum
From : Dale Shipp
Date : Mon Jul 25 2022 11:19:00
-=> On 07-24-22 06:23, Dave Drum <=-
-=> spoke to Shawn Highfield about Re: Oily Fish <=-
DD> This recipe uses salt-water shad. My local fresh-water shad were only
DD> sun-fish sized (about 5" to 6" long) and it would be tought to fillet
DD> them. Bv)= Not to mention they they are VERY bony.
When we lived in Wisconsin, we had an apartment on a corner lot -- canal
and bay. I would do a lot of fishing when I got back from the
university. I kept a cage where I put fish fit to eat until I had
enough for a meal for the two of us. What I caught were blue gill,
perch, croppie, and bullheads. Mostly less than 5" long and about 1/2"
thick. Since Gail was still in her "find a bone, stop eating" phase, I
had to filet them. As you said, not an easy job to get more than a few
bites out of each filet piece.
1 lb Beef; ground, or turkey
12 oz Jar Thick & Chunky Salsa
-(Hotness of your choice)
-or jar of Picante Sauce
6 lg Tostada Shells (or 6 taco
-shells broke in half)
-(or packaged Tostados or
-Nachos)
16 oz Can refried beans
1 c Sour cream
8 oz Cheese, cheddar; shredded
Preheat oven to 350 degrees
In Skillet, brown beef; drain. Stir in 1/2 cup salsa.
Spread 1/4 cup salsa in a DEEP DISH 10 inch pie plate; top with 3
tostados or halved taco shells (or overlap small tostados to cover
bottom of pie pan)
Top with half of each of the beans, meat mixture, sour cream and
cheese.
Place second layer of tostada shells, spread with beans, meat,
sour cream and cheese.
Add a little extra salsa over top cheese layer.
Cover with foil, bake at 350 degrees for 30 minutes.
Remove from oven, let stand 10 minutes. Cut into wedges.
Can garnish with shredded lettuce
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
MMMMM
... Shipwrecked in Silver Spring, Maryland. 11:30:04, 25 Jul 2022
___ Blue Wave/DOS v2.30
