Subj : Re: Tex-Mex
To : Ruth Haffly
From : Dave Drum
Date : Sun Jun 23 2024 05:56:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Were I doing something like that I'd use a "steam-in-bag" veg from the
DD> freezer. California medley or stir-fry would be nice. Or chopped
DD> broccoli/ caulifloer.
RH> I had some fresh broccoli on hand so cut some up and steamed it in the
RH> microwave. I'm buying more fresh veggies now than I did years ago, used
RH> to buy a lot of frozen. Having a Wegman's nearby and access to a local
RH> farmer's market has made a big difference.
DD> I'm capable of that. But I'm getting lazy in my old age. That will
DD> have to change when I get the raised bed gardens (three 4 X 2 X 2)
DD> sections with asparagus between 1 & 2 and rhubarb between 3 & 4.
RH> We have a small raised bed, mostly herbs but Steve put in some snow
RH> peas and Swiss chard this year. Peas have produced a few at a time,
RH> just enough to rinse off and have as a side to the meal now and again.
The main reason I'm doing the raised bed is because it's hard from me
to "get down and get dirty". That two feet of height makes it so much
more practical for an old phart like me. Plus I don't really have a
back yard and not much os a side yard for a garden plot. I'm glad that
the evergreens across the front of the house are just a mamory. Trimming
tham every year was a genuine PITA.
DD> 8<----- SHORTEN ----->8
DD> Taco Sloppo (Bell) used to do a chalupa - but it was nowhere near as
DD> good as Taco Gringo's. They also used to do an enchilada-ish thing
DD> called the "enchirito" which was very good. It is no more as their
DD> min- wage children had trouble making it properly.
RH> Our younger daughter worked at a Taco Bell while in high school. Didn't
RH> get rich but it helped her finance high school expenses like yearbook,
RH> extra pocket money for field trips and so on.
The Taco Bells here are offering U$15/hour to start which lets them do
more pick & choose. But it also raised their prices to where on can go
to a sit-down (real) Mexican restaurant and have table service and a
much mre varied manu.
I've noticed that every sit-down Mexican plac I have visited, here, ot
there, or anywhere has a lunch specail called the "Speedy Gonzales". If
you remember Speedy Gonzales was a cartoon mouse claimed to be "The
Fastest Mose In All Mexico". Bv)= I've never ordered that one.
DD> Chalups. One of the Juniors is a filling meal for one. One evening
DD> I was feeling DD> "sporty" and ordered the full Chalupa - only to
DD> to discover that it was exactly the same as the Junior version.
DD> For U$3 more.
RH> Now you know. (G)
DD> Save the three bucks for something else.
DD> This is a sorta/kinda copycat of that dish ...
DD> Title: Loaded Beef Chalupas
DD> Categories: Beef, Breads, Vegetables, Greens, Chilies
DD> Yield: 4 servings
RH> Looks good--and very filling.
DD> And this was last night's supper for both me and Dennis. W/leftovers. I
DD> got a deal on a 1 1/2 lb pork tenderloin at Humphrey's and had them
DD> slice it 1/2" thick. When I got hoe I put the 1/2" chops onto a plate
DD> and popped it into the free4zer until it was beginning to freeze. Then
DD> cut the chops into 1/2" (ish) cubes without the meat squairming away
DD> from the knife. Bv)=
DD> The rest was easy and I used my casserole CrockPot (as noted) rather
DD> than fire up the oven on a 97 degree day. Leftovers (this time) were
DD> bundled into meal-sized servings and sucky-bagged to freeze. First
DD> time I made it there were four for dinner .... and even though the
DD> quantity
DD> given by the recipe writer is 6 servings we licked the bowl clean.
DD> Bv)=
DD> Title: Pork & Green Chile Casserole
DD> Categories: Pork, Vegetables, Chilies, Herbs, Cheese
DD> Yield: 6 servings
RH> That does look good.
'Twas/is.
This is (and never will be) a part of a restaurant's Speedy Gonzales
special. But it does look good. I've put it on my round-tuit list for
feeding a family gathering.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Speedy Gonzales Spaghetti
Categories: Beef, Vegetbles, Pasta, Cheese, Chilies
Yield: 8 servings
4 tb A-P flour
1 1/2 lb Lean ground beef
1 md Onion; fine chopped
3 cl Garlic; minced
1 lg Egg; scrambled by fork in a
- dish
45 oz (3 cans) tomato sauce
5 1/2 c Water
Salt & pepper
5 tb Chilli spice mix
2 lb Spaghetti or linguine
1 lb Sharp Cheddar cheese;
- shredded
Put flour in a small dish and set aside. Place ground
beef in a large bowl and add chopped onion, garlic and
egg. Knead ingredients into meat with your hands, taking
care to mix them well throughout the ground beef. Set
aside.
In a large pot, add tomato sauce, water, salt, pepper
and 2 tablespoons of chilli spice. Heat and bring to a
low simmer.
With your hands, form medium-size meatballs with the
ground beef. Drop into dish of flour and turn meatballs
to coat lightly with the flour. Gently drop meatballs,
one at a time, into the simmering sauce. Stir in the
remaining 2 tablespoons of chilli spice.
Continue to simmer sauce and meatballs uncovered for 25
to 30 minutes. Sauce should be bubbling gently while
meatballs cook. If preferred, more chilli spice may be
added to taste.
Meanwhile, cook pasta according to instructions on
package. Drain and return to large pot. When spaghetti
is cooked, use a pasta spoon to immediately place 1 to 2
cups of hot noodles into deep bowls. Drop 3 to 4
meatballs into bowls on top of spaghetti pasta.
Place at least 1/2 cup of shredded cheddar on top of
meatballs and pasta in each bowl. Ladle about 3/4 to 1
cup of sauce over the cheese, meatballs and pasta.
Cheese will melt from the sauce's heat. If desired, add
another big pinch of cheddar to the top of each dish and
serve immediately with hot, crusty garlic bread.
To store leftovers, combine pasta, sauce and meatballs
together in one container. Store shredded cheese
separately. Re-heat the spaghetti, meatballs and sauce
in a pot, and sprinkle lots of shredded cheese over each
hot serving.
By: Cindy DeVore
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Archives
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