Ben Collver wrote to Sean Dennis <=-

What exactly is that? All the time I'd lived in Oregon, I never had

heard

of that until just now.

The preceeding line says:

I guess it'd help if I read the whole recipe, wouldn't it...sheesh.

So in this recipe, "Oregon hazelnut mixture" exactly consists of
1/3 cup ground hazelnuts and 1/2 cup bread crumbs.

That does sound good though. I like hazelnuts, especially in Nutella.

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

Title: Creole-Style Red Beans & Rice
Categories: Kosher, Cajun, Vegetables, Main dish
Yield: 10 Servings

1 lb Red beans
8 Cloves garlic, chopped
1 Rib celery, chopped
1/4 lb Salami
1 lb Smoked sausage
1 Large onion, chopped
1/4 Bell pepper, chopped
1 ts Sugar
Salt & pepper to taste
1 pn Thyme
1 lb Weiners

Wash beans thoroughly; cover with water and place on medium fire. Chop
sausage and salami and add to beans; add garlic celery, onions, green
pepper, sugar, and thyme. Continue cooking until beans are soft,
adding more water if necessary.

When beans are soft, add weiners, sliced in 1" pcs., and salt and
pepper to taste. Cook until gravy is thick and creamy. Serve over
hot cooked rice.

MMMMM

-- Sean

... Never date a tennis player. Love means nothing to them.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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

Title: Red Enchiladas with Cheese
Categories: Mexican, Cheese/eggs, Vegetables
Yield: 6 Servings

1 c Onion; Finely Chopped, 1 Lge
2 Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil
1/2 c Chicken Broth
4 c Tomatoes; Chopped, 4 Medium
1 tb Red Chiles; Ground
1 ts Salt
1 ts Cumin; Ground
1 ts Oregano Leaves; Dried
1/8 ts Pepper
12 Corn Or Flour Tortillas; *
12 oz Mozzarella Cheese; Shredded
Dairy Sour Cream

* Tortillas should be 6 to 7 inches in diameter.

MMMMM

p.s. Here's the complete recipe including instructions.

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

Title: Red Enchiladas With Cheese
Categories: Mexican, Cheese/eggs, Vegetables
Yield: 6 Servings

1 c Onion (1 lg); finely dhopped
2 cl Garlic; finely chopped
1/4 c Vegetable oil
1/2 c Chicken broth
4 c Tomatoes (4 md); chopped
1 tb Groud red chiles
1 ts Salt
1 ts Ground cumin
1 ts Dried oregano
1/8 ts Pepper
12 Tortillas (6 to 7");
- corn or flour
12 oz Mozzarella cheese; shredded
Sour cream

Cook and stir onion and garlic in oil in a 10" skillet over medium
heat, until onion is tender. Stir in remaining ingredients except
the sour cream, tortillas, and cheese. Heat to boiling then reduce
the heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
Heat the oven to 350?F. Dip each tortilla into sauce to coat both
sides. Spread 2 tb of the chease on each tortilla and roll up.
Place seam sides down in an ungreased 13x9x2" baking dish. Pour
remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake, uncovered, until the cheese is melted, about 15 minutes.
Serve warm with the sour cream.

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)