> 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.

The sourness of the injera was very mild, not enough to
note on my report, so no doubt it was mentioned when we
were talking during the meal. Five days in the fridge
must have made it the bread analogue to overripe yogurt 
- it's most likely the inspiration for the array of fitfit
dishes that involve food mixed with injera bits to 
become altogether new dishes, sort of like leftover meat
and spoiled cream becoming stroganoff.

> 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.

Very good, though I might keep the green pepper if no
reds were available. I'd consider using jalapenos 
instead of the sweet pepper anyway. I'd likely cook it
right on the range, though, as baking for an hour
wouldn't make it any better and would be a massive
waste of energy.

> Am I getting to know you or not?

Pretty well, it's been near a quarter century!

>       Title: TEX-MEX Hash
>  Categories: Main dish, Mexican

Not very Mexican!

>       Yield: 5 servings

OK

>       1 lb Ground beef

OK

>       1    Green pepper, chopped

Might substitute red bell for part of it, but
better a snappier pepper such as jalapeno

>     1/2 c  Rice, uncooked

More - that much rice yields 1 c cooked on the stove,
maybe a bit more with extended cooking in the oven -
divided 5 ways, that makes maybe 1/4 c starch per serving,
which is quite skimpy

>       2 ts Salt

Less, less.

>       3    Onion, sliced

One of the few recipes where I would suggest less onion

>       1 cn Tomato, whole (medium can)

Given the amount of rice, I'm guessing this is a pint
can. I'd adjust the amount of liquid to fit the rice
used - and use a mixture of crushed tomatoes and water 
rather than whole tomatoes

>       1 ts Chili powder

Probably more

>            Pepper, dash

Cumin, 1 ts if I wanted that taste; if not substituting 
jalapenos for the bell pepper, 1/2 ts or so Cayenne - 
more if cooking it all for myself

>   Preheat oven to 350 degrees. Pan fry ground beef until light brown in
>   skillet. Drain fat. Add onions & peppers and cook until onion is

You were correct - draining is a waste of yumminess

>   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

20 min on top of the stove, then a little resting time.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Roast Beef a la Stroganoff
 Categories: Beef, wwtt
      Yield: 4 servings

    1/2 c  Chopped celery                      1 ts Soy sauce
      1    Onion, chopped fine             1 1/2 c  Beef bouillon
    1/4 lb Mushrooms, sliced                   1 c  Sour cream
    1/4 c  Butter                              2 c  Thinly sliced roast
beef,
    1/2 c  Flour                                    Cooked

  Cook celery, onion and mushrooms in butter until tender.  Stir in flour
and
  soy sauce.  Add bouillon; cook, stirring until thickened.  Stir in sour
  cream.  Add beef and heat through.  Serve with hot cooked rice or
noodles.
  Source unknown

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