Subj : potatoes
To   : DALE SHIPP
From : JIM WELLER
Date : Mon Aug 29 2022 22:18:00

-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Our Irish friend Helen often served three kinds of potato dish at a
 DS> meal.

Yeah, potato bread, diced potatoes in the soup and then mashed potatoes
and gravy with the meat course.

 DS>  Nashville hot chicken

 DS> Based on what you have said, I suppose you might be the only
 DS> one to eat this :-}}

Roslind likes chilies occasionally and in moderation.

 DS> 1    Whole chicken
 DS> 2 tb Louisiana style hot sauce
 DS> 2 tb Cayenne pepper
 DS> 1 ts Paprika

But not that hot. She might like it reversed with 2 tb paprika and 1
tsp cayenne.

Picadillo is popular in throughout the Spanish Caribbean, Latin
America and the Philippines but adding squash to it is a Mexican
thing. Adding olives, raisins and perhaps a little brown sugar to
something resembling Sloppy Joes sounds weird but it is quite tasty.
It only needs a little cayenne. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ground Beef and Squash Picadillo (Quick)
 Categories: Mexican, Beef, Groundmeat
      Yield: 6 Servings
 
           Vegetable cooking spray
      1 c  Onion; finely chopped
      1    Clove garlic; minced
      1 md Red or green bell pepper;
           Coarsely chopped
  1 1/2 lb Lean ground beef
    1/2 ts Cumin seed
    1/2 ts Ground cumin
      1 ts Dried oregano; crushed
    1/4 ts Cayenne
      3 tb Tomato paste
  1 1/4 c  Beef broth
    1/3 c  Raisins
    1/3 c  Pimento-stuffed green olives
           Coarsely chopped
    1/2 sm Butternut squash; skinned,
           Cut in 1/2"
           Freshly ground black pepper
      3 c  Hot cooked rice
 
  Spray a large (10- to 12-inch) nonstick skillet with vegetable
  cooking spray and place over medium heat.  Put the onion, garlic
  and bell pepper into the pan and cook, covered, 10 minutes.  Add a
  tablespoon of water if necessary to keep the vegetables from
  sticking.
  
  Put the ground beef into the pan, breaking up with a spatula. Cook
  until no longer pink.  Drain off the fat.  Add the cumin seeds,
  ground cumin, oregano, cayenne, tomato paste, broth raisins, green
  olives, squash and pepper.  Cover the pan and simmer 10 minutes,
  or until the squash is just tender.
  
  Spoon over the hot cooked rice and serve.
  
  Recipe by: Seattle times 4/16/97
  From: Katherine L Smith
 
MMMMM
  

Cheers

Jim


.... Those who like milder chiles are no less chileheads than hot freaks.

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