-=> On 06-24-19  12:36,  Michael Loo <=-
 -=> spoke to Dale Shipp about 574 dining with the <=-


 >  > I finished up the pasta in cream/sherry sauce tonight.  It still was
 >  > good, reheated at low speed in the microwave.

Last night we finished the Ethiopian leftovers we brought home.  Gail
added a dish of Ethiopian beef that we had in the meals ready to eat
freezer.  Together with the copius amount of rice and the yellow split
peas, it was quite a sufficient meal. Everything tasted good except for
the injera.  You had remarked that it was a sour dough version, although
I did not really taste that at the restaurant.  But the five days in the
frig allowed it to develop even more and was too sour to eat.

Here is a Tex-Mex dish without any cheese, just for you.  Of course, you
would modify.  E.g. red pepper for green, much more chili powder, some
cumin.  Don't drain the fat.

Am I getting to know you or not?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEX-MEX Hash
 Categories: Main dish, Mexican
      Yield: 5 servings
 
      1 lb Ground beef
      1    Green pepper, chopped
    1/2 c  Rice, uncooked
      2 ts Salt
      3    Onion, sliced
      1 cn Tomato, whole (medium can)
      1 ts Chili powder
           Pepper, dash
 
  Preheat oven to 350 degrees. Pan fry ground beef until light brown in
  skillet. Drain fat. Add onions & peppers and cook until onion is
  tender. Stir in rest of ingredients and heat until warm. Pour in a
  casserole dish, cover, bake for 1 hour.
  ... From the files of James Wilson, wilson@primenet.com
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:15:17, 25 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)