The chicken would not require near as much cooking time Brother David. I would suggest you use beef instead of pork.

Tomatillo is the local name for a thing that is actually a fruit. Some people know them as husk tomatos. They are fairly small, green to light yellowish and have a very distinct husk similar to a corn husk around them.

Anaheim chilis are the long, large bright green ones that are rather mild as far as the heat factor is concerned.

If you use dehydrated Jalapenos I strongly suggest that unless you like really hot foods you rehydrate them in water for a while and then make certain all the seeds and membranes are removed from them.

Let me give you a link to a site that explains tomatillos. Although not in color you can see what they are.

http://www.hort.purdue.edu/newcrop/1492/tomatillo.html

There is no substitute for them.

In Christ,
George

Brother George,

I tried posting a reply, but got the following again. I have not had it for a while until the last week then it pops up every time I try to post more that a few lines:
=======================================

Error in posting

DEBUG MODE

SQL Error : 1064 You have an error in your SQL syntax; check the manual that corresponds to your MySQL server version for the right syntax to use near 'WHERE forum_id = 6' at line 3

UPDATE phpbb_forums SET forum_posts = forum_posts + 1, forum_last_post_id = WHERE forum_id = 6

Line : 452
File : functions_post.php

I’ll try again.

Brother George,

Tomatillos seem to be a type of Physalis. I used to grow Physalis in my greenhouse, and knew them as Chinese lantern plants. They were a sweet fruit with a taste similar to Lytchees.

The only Jalapeños that I have seen are in jars presumably in brine. I am not saying you cannot get these items in England, but you would probably have to go to a specialist food store in one of our big cities. In our supermarkets we have chillies in mild medium and hot, and bird’s eye peppers, very hot and Scotch bonnet, extremely hot. Earlier this year I was on a food hygiene course in Canterbury, where we were told of a man in the city swho had been to an Indian restaurant, where they put too much chilli in his curry, which damaged the lining of his stomach, so he will never be able to sleep laying down, he has to sit up all the time.

When my daughter was working in Hanover, Germany, she joined an English speaking fellowship, who mostly seemed to be Chinese. The Chinese used to travel to London to buy their specialist Chinese food. When I visited here there, the provided us with a meal and the dessert was a large bowl with lytchees, rambutan stuffed with pineapple and some black cubes, about ½ inch each way, which seemed to be some kind of jelly made with seaweed, all served with vanilla ice cream.

Some years ago. we had pizzas with Jalapeños on, and my daughter was picking hers off and putting them on the side of her plate. My youngest grandaughter, Jemimah, who was about three at the time was picking them off her mum's plate and eating them. after a while she disappeared, and eventually my daughter went to see where she was and found her in the bathroom. trying to was her mouth with a flannel.

Can you fidn the Ortega brand of mexican foods at the markets in your area? The Ortega canned green chilis, as long as they say mild on them are the Anaheims.

The pickled Jalapenos sound interesting but since they are rather firey I suggest you cut them into rounds then make certain all the seeds and the membranes inside are removed. Not knowing what they are pickled in you might want to soak them in plain water over night. The amount of Jalapenos I suggested in my recipe is really quite small. If used correctly they will add flavor and a little spice without the firey effect.

I was married to a German for a long time. When we used to go over there she was from a small town that was close to Frankfurt and not that far from Mannheim either. We used to go to the Farmer's Markets to find things. She lived pretty close to Kaiserslautern which still has the largest concentration of Americans in Europe. They had markets there which catered to the Ami's.

In Christ,
George

I used to receive that very same error message quite often. It can be quite frustrating. I have not seen it in quite some time though. I sent copies of it to Brother Raymond for him to investigate. Perhaps he will read this and see that it is happening again.

In Christ,
George

Hey-do y'all. I only have a few secs to visit before prayer meeting, but I also get those kind of error messages; I refresh - or go back whichever works best (I'm not complaining, btw). It always clears up.

We finally got a cold-snap here in Louisiana, so I've been hunting for some white chili recipes. I've made it before years ago, using chicken and following my own recipe for chili. I found this one online:

Texas White Chili

1 lb white beans; dried
1 1/2 quart chicken stock
1 1/2 medium onions; chopped
2 garlic cloves; chopped
1 teaspoon salt
1 tablespoon vegetable oil
4 oz green chiles; diced
2 teaspoon ground cumin
2 teaspoon dried oregano; crushed
2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
4 boneless skinless chicken breasts
1/2 cup monterey jack cheese; grated
4 green onions; thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings.

Many years ago, our then pastor's wife, gave us a recipe for a bible cake. We lost it many years ago, but I found this online, not sure if is the same, though.

BIBLE CAKE
Printed from COOKS.COM

--------------------------------------------------------------------------------


1 c. Judges 5:25 (last ingred. mentioned)
2 c. Jeremiah 6:20 (refined prod. from a far country)
6 Luke 11:12
2 tsp. I Sam. 14:25
1/2 c. I Peter 2:2
2 c. Nahum 3:12 (I use mixer, it will chop or otherwise chop a little first), number 2 can or jar drained

Sift together: 2 tsp. Amos 4:5 (this isn't yeast or soda but baking powder) 1 c. chopped Solomon 6:11 (first ingred. most often used in cakes)
Mix in order given. Bake at 325 degrees for about 1 1/2 hours. Check for doneness after first hour. This is something different to serve; let everyone look up in the Bible to find what they have eaten. Good to use with a church group meeting.

That sounds fascinating and is a challenge Brother David. I am always up to a good Bible challenge.

Granny I apologize if we men have seemingly taken over this area that is supposed to be for the ladies. Perhaps if some ladies are reading this they may want to join in.

In Christ,
George

Hey now... no need to apologize to me... it's fun coming in here to read what y'all are cookin' up. Yes, if some ladies do happen to stroll by then surely they'll stop and chat too. This is a very nice place.

A Recipe For Family Pie

1 scoop of forgiveness
1 heaping cup of love
1# of unselfishness
2 Tblsp of good nature

Mix together smoothly with complete faith in God and sprinkle generously with thoughtfulness.

Here's one that I do not know why I have not shared previously. It is extremely easy and really tasty.

3 or 4 boneless, skinless chicken breasts
I jar (about 1 pound) green chili salsa
salt and pepper to taste

Place the thawed chicken breasts in a shallow baking pan. I use a 15x9x2 in pan.
Empty the entire jar of salsa over the chicken breasts.

Bake at 325 degrees for 30 minutes.
Turn chicken breasts over, spoon salsa over top and cook at 325 for another 30 minutes.

You can use mild, medium or hot salsa depending on your taste. I like to serve this dish with plenty of hot plain rice. You can also serve warm tortillas if they are available in your area.

I prefer either Ortega or Herdez brand salsa. Ortega is a US company while Herdez is made in Mexico. Of course you can use Pace or whatever brand is available. It is just that my personal taste runs to the two brands listed.

In Christ,
George

Thanks for the easy and delicious-sounding recipe, bro George. I will be serving that up this week.

How's everyone doing? We didn't take the signs out this weekend - too windy. Of course, we don't go out as often as in the past for lack of having a pastor. The abortion pics always draw a lot of attention (I hold baby Malachi), and it's usually women who become irate, but we have other signs too.

This is a great time to get the Halloween tracts into children's hands. Our town has what they call "Trunk or Treat" in the downtown section and children come dressed in costumes whilst cars are lined up with their trunks opened and decorated to pass out candy. We can't take any signs in there, but we can "mingle", lol.

Hope you all have a great week. It's my favourite day today.

The new board looks snazzy. The sad thing about da granny is she don't like change, lol...but won't complain. I've been doing very well.. taking care of the usual granny stuff.

Reckon I'll cook the all-american hamburglar today - been getting our Thanksgiving menu together. I love this time of year, but it's getting harder to prepare the big meal, yet I wouldn't have it any other way.

I pray your new board grows as the Lord sees fit. I'll try to find my way back and check in as I'm able. 'Til next time.... xo


Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it. - Matthew 7:14

I say to my shame that this is the first time I saw this thread. I guess mostly because I left it for the ladies, but seeing that there arte not a whole lot of them as members, then I'll gladly join in.

The new boards should overcome the DEBUG error everyone has gotten, so I hope that pleases everyone, we are truly sorry that that kept happening, i know it was frustrating and I apologize for the inconvenience.

Nice recipes everyone, I'll have to try one!

Love in Christ,

Jim

Can anyone tell me what Palm Hearts are and what they taste like. Ihave not seen them here in England, but often see them in cans in France.

They are just that Brother David; hearts of palm. They come from the very center of the palm and are very tender. They have not much flavor of their own. A faint sort of musky flavor as I recall. Personally I think they are hyped up far beyond their usefullness.

In Christ,
George