Subj : Re: Right Up Your Street
To   : Ben Collver
From : Dave Drum
Date : Sat Apr 05 2025 07:28:00

-=> Ben Collver wrote to Dave Drum <=-

DD> I'd never run across it under that name,
DD> So, that makes this a good day - I've learned somethig new.

BC> I share your definition of a good day.

BC> Out of curiosity, what other names have you seen it called by?

Indian lettuce mostly. Also winter purslane.

DD>       Title: Miner's Lettuce Backyard Salad

BC> I'd eat that!  Looks like it has a lot of the same ingredients as
BC> pesto, but you use your chompers instead of a blender.

BC> On a tangent, here's a name i have never heard before: tlacoyos.

BC> https://en.wikipedia.org/wiki/Tlacoyo

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Tlacoyos
BC>  Categories: Mexican, Vegetarian
BC>       Yield: 12 Servings

A real gasser.  Bv)=

One good phart deserves another:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Herbal Bean Sausages
Categories: Vegetarian, Herbs
     Yield: 12 Servings

     2 c  Cooked pinto beans
   1/2 c  Whole wheat breadcrumbs
   1/2 c  Onion; minced
     1 cl Garlic; minced
   1/2 c  Tomato sauce
   1/8 ts Fennel seed, crushed
   1/8 ts Dried red pepper
   1/8 ts Dried basil
          +=OR=+
   1/2 ts Fresh basil
 1 1/2 ts Chopped fresh parsley
          Salt

MMMMM-----------------MUSHROOM-RED PEPPER SAUCE----------------------
     1    Red bell pepper; minced
   1/8 c  Vegetable broth or water
          - more as needed
     4 lg Mushrooms; minced
   1/4 c  Onion; minced
          Salt
   1/8 ts Celery seed
   1/2 ts Chopped fresh oregano
     1 ds Black pepper
          Whole wheat flour

 These plant-based sausages taste great, contain no added
 fat except the vegetable oil they're fried in, and are
 easy to make. These ingredients yield fairly mild
 sausages; after you've tried them, adjust the seasonings
 to please your palate.

 Combine all ingredients in a mixing bowl, mix thoroughly,
 and shape into 1" to 2" sausages. Saute in a small amount
 of vegetable oil until crisp, or place in a baking pan
 and broil, turning when edges are slightly crisp.

 Serve with Mushroom-Red Pepper Sauce.

 MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable
 broth for 5 to 7 minutes until tender. Add mushrooms,
 onion, salt, celery seed, oregano, and black pepper.
 Cook 5 mins longer or until onion is transparent.

 Quickly whisk in enough flour to just thicken the sauce,
 about 2 tablespoons at a time. Immediately remove from
 burner.

 Do not overcook, or flour will cake. If needed, add more
 vegetable broth or water.

 Serve over sausages, whole grains, or vegetables.

 Source: Karen Iacobbo, in The Herb Companion, 1993

 Typed for you by Karen Mintzias

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... I don't drink coffee to wake up ... I wake up to drink coffee.
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