Subj : south of the border
To   : RUTH HAFFLY
From : JIM WELLER
Date : Mon Oct 10 2022 18:38:00

-=> Quoting Ruth Haffly to Charles Blackburn <=-

 CB> "south of the border"

 RH> had a mediocre lunch ... it was less than memorable.

That's putting it mildly! I had to look that up. What a tacky, nasty
place it is! I would avoid it like the plague.

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

      Title: Asian Spaghetti Squash
 Categories: Vegetables, Asianish
      Yield: 8 Servings

      2 lb Spaghetti squash
      1    Clove garlic
      1 tb Sesame oil
      2 tb Rice wine vinegar
      2 tb Soy sauce
      1 ts Sugar
    1/2 ts Crushed red pepper
    1/2 c  Green onion;  sliced
    1/2 c  Carrot; grated
    1/2 c  Snow peas;cut in thin strips
      1 tb Sesame seeds; toasted

  Cut squash in half lengthwise; remove seeds. Place squash, cut
  side down in a shallow baking dish.  Add water to a depth of 1/2
  inch.  Bake at 375F for 45 minutes or until skin is tender and
  strands may be easily loosened with a fork. Drain and cool
  slightly.

  Position knife blade in food processor bowl; add garlic and
  process until finely chopped, scraping down sides, if necessary.
  Add sesame oil, vinegar, soy sauce, sugar and crushed red pepper.
  Process until mixture is blended, stopping to scrape down sides.
  Set mixture aside.

  Remove spaghetti-like strands of squash, using a fork; discard
  shells. Combine squash, green onions, carrot and snow peas in a
  large bowl.  Add garlic mixture; toss gently.  Sprinkle with
  sesame seeds.  Serve immediately.

  Recipe by: Southern Living - November 1994

  From: Sharon Barbour

  These days, I seed my spaghetti squash, put the two halves back
  together and then microwave it for 9 minutes followed by as many 3
  minute bursts as needed. It steams nicely that way. - JW

MMMMM


Cheers

Jim


.... It's natural, holistic, organic and has an enormous profit margin.

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