Subj : Chilies was: Pancakess
To : Ruth Haffly
From : Dave Drum
Date : Tue Nov 12 2024 10:01:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If it's bacterial ulcers he can. The heat in the chilies (capsaicin)
DD> is known to kill the bacteria (baccatum pyloreum). (cribbed the
RH> It's not, we've discussed it different times, including the bacterial
RH> aspect.
DD> However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
DD> - leave the chilies alone. Bv)=
RH> IIRC, it was caused by NSAIDs so he has to leave chilis alone.
I had that happen with Alleve. Didn't realize what was going on until
I passed out from lack of blood and woke up in the E.R. with a bag of
blood in one arm and a bag of Nexium in the other. Once the ulcers were
healed I tossed my supply of Alleve and went back to eating chilies.
RH> and HI. Getting older, moving (further) away from pepper growing
RH> territory, changing my eating habits, etc have toned down my heat
RH> level.
8<----- SHORTEN ----->8
DD> Here's a faily mild, tasty chile recipe. I have also made these with
DD> red (ripe) chilies which have a slightly different flavour profile,
DD> And a different "stuffing" from the stuffed Mexi-Bells recipe I sent
DD> Saturday.
DD> Title: Green Chilies Rellenos (Stuffed Green Chilies)
DD> Categories: Latino, Vegetables, Chilies, Cheese
DD> Yield: 5 Servings
RH> Looks good. I got some pork tamales with red sauce at the farmer's
RH> market this past week. Since Steve can't have the masa (corn), I will
RH> enjoy them all.
Including my share. I have never been a fan of tamales for some reason.
A popular Springfield chilli dish is a thing called the "Doubleheader"
which is a bowl of chilli served over a tamale. Even buried in good red
chilli I don't care for them. Bv)=
Enchiladas, now. That's a different story.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Make Ahead Breakfast Enchiladas
Categories: Pork, Cheese, Breads, Eggs, Dairy
Yield: 5 Servings
8 sl Bacon; cooked, drained,
- crumbled; divided
12 oz Breakfast sausage; cooked,
- crumbled, drained
1 1/2 c (6 oz) shredded extra sharp
- cheddar; divided
6 (6" to 8") flour tortillas
1 1/2 c (12 oz) half & half
4 Extra large eggs
2 ts A-P flour
1/4 ts (ea) salt & black pepper
Spray an 8" X 10" casserole dish with non-stick spray.
Reserve 2 tb of crumbled bacon for sprinkling on top of
enchiladas.
Combine sausage, 3/4 cup of shredded cheese and crumbled
bacon minus the 2 tablespoons reserved for sprinkling on
the top of the enchiladas.
Place about 1/2 cup of the sausage mixture down the
center of a flour tortilla. Tightly roll up and place
seam side down in prepared casserole dish. Repeat with
remaining sausage mixture and tortillas.
Whisk together the half and half, eggs, flour, salt and
pepper. Pour over enchiladas in the casserole dish.
Cover with aluminum foil and refrigerate overnight.
Set oven @ 350ºF/175ºC.
Bake breakfast enchiladas, covered, for 40 minutes.
Remove aluminum foil; sprinkle on remaining 3/4 cup of
shredded cheese and reserved bacon bits. Bake uncovered
for 10 additional minutes or until cheese is melted.
Remove from oven. Allow to cool for 5 to 10 minutes and
serve.
NOTES: You could certainly use store-bought bacon bits
in this recipe.
Feel free to substitute sharp or regular cheddar cheese,
Monterey Jack or Pepper Jack cheese for the extra sharp
cheddar cheese. You can also mix things up by using
several types of cheese.
You can also substitute whole milk for the half and half.
This dish is best if it's allowed to sit in the ice box
for at least an hour prior to baking, but overnight is
best.
Leftovers if any can be reheated or frozen.
Serves 4 to 6
by: Chula King
RECIPE FROM:
https://springfieldstatejournalregister-il.newsmemory.com
Uncle Dirty Dave's Kitchen
MMMMM
... This year's only moments of joy were when we could buy toilet paper
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
