Afternoon All...Doc you're gonna love the home made relish. good luck with the hatch. We use an eye dropper and place a stragetic drop of water where needed, to aid in hatching. Just a thought.
The tomatoes are turning fast now. The salsa gets used in many dishes here.
Made my 3rd planting of spinach today...we eat alot of the good stuff here. Pulled the 2nd planting today, and are having a deep dish casarole with home made tortillia shells lining the bottom. It's awful tasty.
1/1/2 lbs of ground beef
1 garlic clove/chopped
1 med onion/chopped
1 pint homemade salsa
1 can tomato sause
2 med tomatoes chopped
1 tbl spoon lime juice/optional
1 green pepper/chopped
1/1/2 t salt
1/1/2 cups sour cream
pepper jack cheese/1/1/2 cups
olives chopped lettuce/to liking
8 large torilla shells/ I only use 4 for a 9/13 pan
when using frozen spinach...make sure you squezze all the moisture out
One package frozen spinach/or fresh. we prolly use a gallon bag cut up with a sissors and added to the cooking goodies.
brown the ground beef and onions...drain...add garlic, stir add the salza, tomato sauce, tomatoes, lime juice, green pepper, spinach, salt, cook for 15 minutes on med heat.
In a
13x9 pan spray with cooking oil, layer 2 large tortillia shells on the bottom...take half the mixture of meat and layer on the shells....then lay another row of shells and top with sour cream and then rest of the meat mixture.
Bake at 350 for 30 to 45 min then take out and sprinkle with 1 -2 cups shredded Montery Jack pepper cheese and let sit for 10 min. serve with chopped olives and shredded lettuce. then enjoy.
If anyone really enjoys tortilla shells, then making them from scratch with the corn masa is worth the effort. The learning curve is short for those that cook hands on. Just gotta keep it all homemade here. Someway a bag of masa in the pantry is comforting...
I'm enjoying now while I type, and shore104 playing in my ears....
Stay
and Safe... ~ bigzio
I love seeing the baby pictures and reading how the hatches are going! So exciting! We've been getting eggs for a month now and it's still a thrill. I've got ten 22 wk old white roosters that came as "packing peanuts" with my girls and they have recently begun to run roughshod over the ladies and are now turning on one another. I've never butchered before and wouldn't be comfortable teaching myself on a living thing but I cannot find anyone locally that will either process them for a fee or show me how to do it (and I'd still be glad to pay for that). It's a bit frustrating.
