Subj : Chilies was: Pancakess To : Ruth Haffly From : Dave Drum Date : Tue Nov 12 2024 10:01:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> If it's bacterial ulcers he can. The heat in the chilies (capsaicin) DD> is known to kill the bacteria (baccatum pyloreum). (cribbed the RH> It's not, we've discussed it different times, including the bacterial RH> aspect. DD> However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer DD> - leave the chilies alone. Bv)= RH> IIRC, it was caused by NSAIDs so he has to leave chilis alone. I had that happen with Alleve. Didn't realize what was going on until I passed out from lack of blood and woke up in the E.R. with a bag of blood in one arm and a bag of Nexium in the other. Once the ulcers were healed I tossed my supply of Alleve and went back to eating chilies. RH> and HI. Getting older, moving (further) away from pepper growing RH> territory, changing my eating habits, etc have toned down my heat RH> level. 8<----- SHORTEN ----->8 DD> Here's a faily mild, tasty chile recipe. I have also made these with DD> red (ripe) chilies which have a slightly different flavour profile, DD> And a different "stuffing" from the stuffed Mexi-Bells recipe I sent DD> Saturday. DD> Title: Green Chilies Rellenos (Stuffed Green Chilies) DD> Categories: Latino, Vegetables, Chilies, Cheese DD> Yield: 5 Servings RH> Looks good. I got some pork tamales with red sauce at the farmer's RH> market this past week. Since Steve can't have the masa (corn), I will RH> enjoy them all. Including my share. I have never been a fan of tamales for some reason. A popular Springfield chilli dish is a thing called the "Doubleheader" which is a bowl of chilli served over a tamale. Even buried in good red chilli I don't care for them. Bv)= Enchiladas, now. That's a different story. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Make Ahead Breakfast Enchiladas Categories: Pork, Cheese, Breads, Eggs, Dairy Yield: 5 Servings 8 sl Bacon; cooked, drained, - crumbled; divided 12 oz Breakfast sausage; cooked, - crumbled, drained 1 1/2 c (6 oz) shredded extra sharp - cheddar; divided 6 (6" to 8") flour tortillas 1 1/2 c (12 oz) half & half 4 Extra large eggs 2 ts A-P flour 1/4 ts (ea) salt & black pepper Spray an 8" X 10" casserole dish with non-stick spray. Reserve 2 tb of crumbled bacon for sprinkling on top of enchiladas. Combine sausage, 3/4 cup of shredded cheese and crumbled bacon minus the 2 tablespoons reserved for sprinkling on the top of the enchiladas. Place about 1/2 cup of the sausage mixture down the center of a flour tortilla. Tightly roll up and place seam side down in prepared casserole dish. Repeat with remaining sausage mixture and tortillas. Whisk together the half and half, eggs, flour, salt and pepper. Pour over enchiladas in the casserole dish. Cover with aluminum foil and refrigerate overnight. Set oven @ 350ºF/175ºC. Bake breakfast enchiladas, covered, for 40 minutes. Remove aluminum foil; sprinkle on remaining 3/4 cup of shredded cheese and reserved bacon bits. Bake uncovered for 10 additional minutes or until cheese is melted. Remove from oven. Allow to cool for 5 to 10 minutes and serve. NOTES: You could certainly use store-bought bacon bits in this recipe. Feel free to substitute sharp or regular cheddar cheese, Monterey Jack or Pepper Jack cheese for the extra sharp cheddar cheese. You can also mix things up by using several types of cheese. You can also substitute whole milk for the half and half. This dish is best if it's allowed to sit in the ice box for at least an hour prior to baking, but overnight is best. Leftovers if any can be reheated or frozen. Serves 4 to 6 by: Chula King RECIPE FROM: https://springfieldstatejournalregister-il.newsmemory.com Uncle Dirty Dave's Kitchen MMMMM .... This year's only moments of joy were when we could buy toilet paper --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .