Subj : NM Chili was: Al K. Haul
To : Ruth Haffly
From : Dave Drum
Date : Mon Jan 08 2024 05:22:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> So far we've not come across any that give us that reaction/taste. We
RH> just started using it within probably the last 5 years or so, and not
RH> that much at any time.
DD> Grape juice is far sweeter (even the "no sugar added") than even the
DD> sweetest of wines. If I am buying wine to sip I prefer a "dry" red
DD> like a Merlot or Chianti.
RH> For years I bought orange juice concentrate, added water and had OJ in
RH> the morning. Occaisionally I'd buy apple or grape juice concentrate, do
RH> the same thing. Grape juice is definatly sweet; I liked it as a change
RH> up from OJ but wouldn't want it every morning. Reason I stopped with
RH> those juices in the morning was the diabetes diagnosis, dietician told
RH> me no more morning juice. Things stabilised, got off insulin and have
RH> an occaisional glass of juice in the morning, usually when travelling.
RH> It's usually orange juice, grape juice is now only when we do Lord's
RH> Supper at church. Side note to all that--when I was growing up, my mom
RH> would (rarely) buy grape juuice for our breakfasts. We'd have to drink
RH> it right away, then she would scoop up the glasses (plastic) and wash
RH> them right away because she was paranoid about grape juice stains.
My go-to juice is tomato. Sevond place is grapefruit. Both w/no sugar
added. I also have started doing cranberry juice (not the "cocktail")
RH> OK, prickly pear fruuit, AKA tunas. When we were in AZ, one of our
RH> neighbors had a nice prickly pear patch in the side yard. One fall
RH> Steve picked some (using bbq tongs) and made jelly from the juice. I
RH> don't remember the taste but the color was a nice rich ruby red.
DD> No actual cacti were harmed in the m aking of this recipe:
RH> So, why name it cactus CFS? (G) I'd definatly modifly this if I were to
RH> make it--cut way down on the salt for sure. Also, NM chili powder?
RH> Possibly ancho chilis?
I didn't name it so I've no clew. The following recipe should answer your
quibble about "NM chili powder?"
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green Chilies Rellenos (Stuffed Green Chilies)
Categories: Latino, Vegetables, Chilies, Cheese
Yield: 5 Servings
10 lg Green chilies; NuMex, Big
- Jim or Anaheim, roasted,
- peeled, stems on
10 oz Longhorn (yellow) or Jack
- (white) cheese
1 lg Onion; peeled, in thin
- slivers, opt
MMMMM---------------------------BATTER--------------------------------
1 c A-P flour
1 ts Baking powder
1/2 ts Salt
3/4 c Cornmeal
1 c Milk
2 lg Eggs; slightly beaten
To make batter, combine flour, baking powder, salt and
cornmeal. Blend milk with egg;then combine milk and egg
mixture with dry ingredients. Add more milk if necessary
for a smooth batter.
Cut cheese into slices or batons 1/4" thick and the length
of the chile pods. Make a small slit in roasted chile just
big enough to insert cheese (you can also poke in some of
the slivers of onion at this point).
Heat a deep fryer or skillet w/an inch or so of oil to a
temperature of 375ºF/190ºC.
Using a spoon, dip stuffed chilies in batter then fry in the
hot oil or lard until golden brown. Drain and serve. May be
garnished with green chile sauce if desired.
Uncle Dirty Dave's Kitchen
MMMMM
... A chicken crossing the road is poultry in motion.
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