From pop164_jeanette@linuxcp10335.atcihosting.com Thu May 28 23:26:30 2009 Return-Path: Received: from smtp2.execulink.net (smtp2.execulink.net [69.63.44.83]) by linuxcp10335.atcihosting.com (8.13.1/8.13.1) with ESMTP id n4T3PbKo029008 for ; Thu, 28 May 2009 23:26:30 -0400 Received: from SULLIVAN9539F4 (node418.wl-1.pppoe.execulink.com [209.213.227.164]) by smtp2.execulink.net (8.13.1/8.13.1) with SMTP id n4T3PaDS010879 for ; Thu, 28 May 2009 23:25:37 -0400 Message-ID: <000601c9e00d$22f5caa0$6401a8c0@SULLIVAN9539F4> From: "David Sullivan" To: Subject: My nacho recipe Date: Thu, 28 May 2009 23:25:34 -0400 MIME-Version: 1.0 Content-Type: multipart/alternative; boundary="----=_NextPart_000_0003_01C9DFEB.99FB4660" X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2900.3138 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.3350 Status: RO X-Status: A Content-Length: 2768 X-IMAPbase: 1243568169 1 X-UID: 1 X-Keywords: This is a multi-part message in MIME format. ------=_NextPart_000_0003_01C9DFEB.99FB4660 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable I haven't given it a name but this is what my family loves to eat. 1 bag of tostitos (corn chips I think they're called) 1 lb ground meat 1 pkg taco seasoning cheese grated sour cream green onions (scallions) I fry my ground beef then drain the fat off. I then add the taco = seasoning mix (following the recipe with water etc). When done I open = the bag of tostitos and spread them on a pizza pan. I spoon the taco ground beef mixture over the tostitos. I cover it with = the grated cheese generously. I then grill it all under the grill until = the cheese melts. I then top it with tomatoes, onions and sour cream and serve............ ------=_NextPart_000_0003_01C9DFEB.99FB4660 Content-Type: text/html; charset="iso-8859-1" Content-Transfer-Encoding: quoted-printable

I haven't given it a name but this = is what my=20 family loves to eat.

1 bag of tostitos (corn chips I think = they're=20 called)

1 lb ground meat

1 pkg taco seasoning

cheese grated

sour cream

green onions (scallions)

I fry my ground beef then drain the fat = off. =20 I then add the taco seasoning mix (following the recipe with water = etc). =20 When done I open the bag of tostitos and spread them on a pizza=20 pan.

I spoon the taco ground beef mixture = over the=20 tostitos. I cover it with the grated cheese generously. I = then grill=20 it all under the grill until the cheese melts.

I then top it with tomatoes, onions and = sour cream=20 and serve............

------=_NextPart_000_0003_01C9DFEB.99FB4660-- From pop164_jeanette@linuxcp10335.atcihosting.com Tue Jun 09 23:24:58 2009 Return-Path: Received: from qw-out-2122.google.com (qw-out-2122.google.com [74.125.92.27]) by linuxcp10335.atcihosting.com (8.13.1/8.13.1) with ESMTP id n5A3O6ee029950 for ; Tue, 9 Jun 2009 23:24:58 -0400 Received: by qw-out-2122.google.com with SMTP id 3so286446qwe.15 for ; Tue, 09 Jun 2009 20:24:05 -0700 (PDT) DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; d=gmail.com; s=gamma; h=domainkey-signature:received:received:message-id:date:from :user-agent:mime-version:to:subject:content-type; bh=c3qkA9fXEJibXxF7xYUFxIlog3+ZZhDSNh0c4yrqrdE=; b=rQzLUE45xtw+KpdY/ldmmXQ/y3kjlOwSN9hH3BLgfbECrK7NljEnDUOSHcb3WxD45/ yFwWgGlH/I4VF+oa0cT7JG5OFagWPai4qL/OiEpY/qV9GwN9uXF7+mVdLVgwDpI48FIe nDaZndZzEJeCW7kbl8WNts0l+nUzNDStmPT3o= DomainKey-Signature: a=rsa-sha1; c=nofws; d=gmail.com; s=gamma; h=message-id:date:from:user-agent:mime-version:to:subject :content-type; b=MpJW5FOwwsrWKmnF7cTzwYjAaDF8THhnaUFsWhKSbqzoHEMP1gbbnpUpZrepF3Ma5+ EyQhJHDAEfrqni+HE7eVCkH1tBh62jY8HL37rTfKvu0U5T3HP+SdI0k23owl3wAhC0m8 lboooo3ir9gaLpd66utpitz8n0TXclkNdZm2M= Received: by 10.224.37.19 with SMTP id v19mr1145140qad.70.1244604245675; Tue, 09 Jun 2009 20:24:05 -0700 (PDT) Received: from ?192.168.1.104? (c-68-48-55-72.hsd1.md.comcast.net [68.48.55.72]) by mx.google.com with ESMTPS id 7sm555685qwf.19.2009.06.09.20.24.04 (version=TLSv1/SSLv3 cipher=RC4-MD5); Tue, 09 Jun 2009 20:24:04 -0700 (PDT) Message-ID: <4A2F2752.4060508@gmail.com> Date: Tue, 09 Jun 2009 23:24:02 -0400 From: Jeanette User-Agent: Thunderbird 2.0.0.21 (Windows/20090302) MIME-Version: 1.0 To: jeanette@shinychefs.com Subject: [Fwd: recipe for your cookbook thing] Content-Type: multipart/mixed; boundary="------------070109060902020606090203" Status: R Content-Length: 11461 X-Keywords: This is a multi-part message in MIME format. --------------070109060902020606090203 Content-Type: text/plain; charset=ISO-8859-1; format=flowed Content-Transfer-Encoding: 7bit --------------070109060902020606090203 Content-Type: message/rfc822; name="recipe for your cookbook thing.eml" Content-Transfer-Encoding: 8bit Content-Disposition: inline; filename="recipe for your cookbook thing.eml" X-Account-Key: account4 X-Mozilla-Keys: Delivered-To: moxiegraphix@gmail.com Received: by 10.239.131.78 with SMTP id 14cs9217hbm; Tue, 9 Jun 2009 20:22:36 -0700 (PDT) Received: by 10.224.28.212 with SMTP id n20mr1138084qac.94.1244604153696; Tue, 09 Jun 2009 20:22:33 -0700 (PDT) Return-Path: Received: from mail.naebunny.net (mail.naebunny.net [96.11.241.234]) by mx.google.com with ESMTP id 26si8731551qyk.153.2009.06.09.20.22.32; Tue, 09 Jun 2009 20:22:33 -0700 (PDT) Received-SPF: pass (google.com: domain of mommylemur@naebunny.net designates 96.11.241.234 as permitted sender) client-ip=96.11.241.234; Authentication-Results: mx.google.com; spf=pass (google.com: domain of mommylemur@naebunny.net designates 96.11.241.234 as permitted sender) smtp.mail=mommylemur@naebunny.net Received: from mail.naebunny.net (nfs1 [127.0.0.1]) by mail.naebunny.net (Naebunny Mail Server. Spammers will be reported) with ESMTP id AF8365084C for ; Tue, 9 Jun 2009 23:22:33 -0400 (EDT) Received: from [192.168.0.21] (unknown [192.168.0.21]) by mail.naebunny.net (Naebunny Mail Server. Spammers will be reported) with ESMTP id 89E755083A for ; Tue, 9 Jun 2009 23:22:33 -0400 (EDT) Message-ID: <4A2F26F8.9010203@naebunny.net> Date: Tue, 09 Jun 2009 23:22:32 -0400 From: Kathleen Helms-Martin Reply-To: mommylemur@naebunny.net User-Agent: Thunderbird 2.0.0.21 (Windows/20090302) MIME-Version: 1.0 To: Jeanette Subject: recipe for your cookbook thing Content-Type: multipart/alternative; boundary="------------070601050108000709000400" X-AV-Checked: ClamAV using ClamSMTP This is a multi-part message in MIME format. --------------070601050108000709000400 Content-Type: text/plain; charset=ISO-8859-1; format=flowed Content-Transfer-Encoding: 8bit Breaded/Stuffed Chicken Medallions (Main Dishes, Poultry) Serves 4 4 Boneless, skinless chicken breasts to taste Salt, pepper 1 cup Flour 2 Eggs 3/4 cup Vegetable oil 1 1/2 cup Bread or cracker crumbs 1 Sausage Filling Place each chicken breast on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until 1?4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 1?2 inches long. Cover and refrigerate while preparing filling. Place breasts skinned side down on work surface; season with salt and pepper. Fill, roll, and wrap each breast. Refrigerate until filling is firm, at least 45 minutes. Adjust oven rack to lower-middle position; heat oven to 400°. Spread flour in pie plate or shallow baking dish. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan. Heat remaining 3?4 cup oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve. ============================================== Sausage Filling for chicken medallions or grilled stuffed breasts (Main Dishes) 1 pound Sausage, bulk, spicy 3 cloves Garlic 8 strips Bacon 2 tablespoon Butter 1 tablespoon Parsley 1/2 cup Bread or cracker crumbs 1/8 teaspoon Onion powder Saute the sausage meat with garlic in olive oil. As the sausage begins to take on color, add the bacon strips and fry till bacon is crisp and sausage is slightly browned, removing the meat as it cooks. Add butter to the pan, stir in bread crumbs and parsley along with other spices. Remove from heat and tir in the sausage mixture. Use for breaded, stuffed chicken medallions. Can also use for grilled, stuffed chicken breasts -- split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Spread sausage mix on each breast, and roll up so that chicken is stuffed. Wrap each roll with a strip of bacon and fasten with a toothpick or skewer (or tie with pre-soaked cotten string). Spray chicken rolls with olive oil and sprinkle lightly with seasoning. Grill over indirect heat at 325° for 15 minutes, turn over, spray with olive oil to keep moist and grill for another 15 minutes. Inner temp should be 155-175°. -- -- /The weather here at Dayton / Wright-Patterson Air Force Base, Ohio Mostly Cloudy, 69°F(21°C) Wind:NE (040°) at 3mph (3KT)/ Adding manpower to a late software project makes it later. Kathleen Helms-Martin mommylemur@naebunny.net http://www.naebunny.net/~mommylemur/ - http://www.naebunny.net/dance.htm Created by Weather Signature v1.20 . http://www.weathersig.com --------------070601050108000709000400 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit Breaded/Stuffed Chicken Medallions (Main Dishes, Poultry)
Serves 4

4 Boneless, skinless chicken breasts
to taste Salt, pepper
1 cup Flour
2 Eggs
3/4 cup Vegetable oil
1 1/2 cup Bread or cracker crumbs
1 Sausage Filling

Place each chicken breast on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until 1?4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 1?2 inches long. Cover and refrigerate while preparing filling.

Place breasts skinned side down on work surface; season with salt and pepper. Fill, roll, and wrap each breast. Refrigerate until filling is firm, at least 45 minutes.

Adjust oven rack to lower-middle position; heat oven to 400°. Spread flour in pie plate or shallow baking dish. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.

Heat remaining 3?4 cup oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

==============================================

Sausage Filling for chicken medallions or grilled stuffed breasts (Main Dishes)

1 pound Sausage, bulk, spicy
3 cloves Garlic
8 strips Bacon
2 tablespoon Butter
1 tablespoon Parsley
1/2 cup Bread or cracker crumbs
1/8 teaspoon Onion powder

Saute the sausage meat with garlic in olive oil. As the sausage begins to take on color, add the bacon strips and fry till bacon is crisp and sausage is slightly browned, removing the meat as it cooks.

Add butter to the pan, stir in bread crumbs and parsley along with other spices. Remove from heat and tir in the sausage mixture.

Use for breaded, stuffed chicken medallions.

Can also use for grilled, stuffed chicken breasts -- split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Spread sausage mix on each breast, and roll up so that chicken is stuffed. Wrap each roll with a strip of bacon and fasten with a toothpick or skewer (or tie with pre-soaked cotten string).

Spray chicken rolls with olive oil and sprinkle lightly with seasoning. Grill over indirect heat at 325° for 15 minutes, turn over, spray with olive oil to keep moist and grill for another 15 minutes. Inner temp should be 155-175°.

--
--

The weather here at Dayton / Wright-Patterson Air Force Base, Ohio Mostly Cloudy, 69°F(21°C) Wind:NE (040°) at 3mph (3KT)
Adding manpower to a late software project makes it later.
Kathleen Helms-Martin
mommylemur@naebunny.net
http://www.naebunny.net/~mommylemur/ - http://www.naebunny.net/dance.htm

Created by Weather Signature v1.20 • http://www.weathersig.com

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