Hi Karen,
I've been meaning to say hello for some time now. I hope you are
enjoying our little food conference.
  From: Karen Stone To: Gail Shipp Subj: prawns
> butterfly prawns [with] bacon
> i'm this recipe try  i'm hope you like  i'm me hope other people like
> i'm me type talk before  i'm me like easy cooking   but easy cooking
> must be good taste   or me not try again
  From: Karen Stone To: Carol Shenkenberger Subj: PIZZA!
> i'm me notice people here type talk hot food
> i'm me man him food hot like     sauce for mexican taco's
  From: Karen Stone To: Gail Shipp Subj: SHRIMP
> i'm me love prawns lot lot and lot     thank you also i'm me new word
> type talk learn   i'm me know not    shrimp same mean prawn
Well if you like prawns or shrimp, easy recipes and Mexican or spicy
foods, you should like this. I haven't tried this yet but I plan too.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tortas De Camaron (Shrimp Fritters) Mexico
 Categories: Mexican, Pancakes, Shellfish
      Yield: 1 servings
 
      1 md Onion; finely chopped
      2    Clove garlic; minced
      2 tb Cooking oil
      8 oz Can tomatoes; cut up
      4 oz Can green chili peppers;
           Rinsed, seeded and chopped
    3/4 ts Salt
      1 ds Pepper
      3    Egg whites
      3    Egg yolks
      2 tb All purpose flour
      6 oz Cooked shelled and cleaned
           Shrimp or canned, drained
           And chopped
           Fat for frying.
 
  Cut all that needs to be cut up and have ready. In Saucepan cook
  onion in the 2 tablespoons of oil till onion is tender. Add minced
  garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of
  the salt and pepper. Bring to a boil, then reduce heat. cover and
  simmer for 20 minutes. Keep warm
  
  Meanwhile, beat egg whites till stiff peaks form. Beat yolks till
  thick and lemon coloured. add remaining 1/4 teaspoon salt.  and stir
  in. Fold whites into yolks. sprinkle flour on top. Fold in shrimp.
  
  In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a
  Tablespoons for small fritters or 1/4 cup measure for larger ones, Fry
  about 2 minutes on each side or until golden brown. Drain well on
  paper toweling. serve hot with the tomato sauce. I sprinkled on some
  chopped Cilantro.
  
  Makes 20 small or ten large fritters.
  
  Note: I had cooked and clean the shrimp the day before, so doing this
  was quite quick and easy. I had with it a lovely bowl of Potato soup.
  
  From: Dave 
 
MMMMM
 
                                        Jim Weller,
                                        Yellowknife, NWT.
                                        [jweller at ssimicro dot com]
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