>  ML> Title: Mexicali Casserole
> You first.  I dare you!  Let me know.

I never figured out the technicalities of a
dare. That might be because if something is
too repugnant or risky, nothing will get me
to do it, well, certainly not the words "I
dare you."
 
> I will admit to have'd liking hominy.  Not so much anymore though, the
canned
> stuff seems to have devolped a wonky taste.  I'll look around for some raw

As far as I know, it always had a wonky taste.

> frozen, now doing that with blackeyed peas and lima beans for the same
reason,
> just take a while to cook.  Hurts my head to do all that pre-planning.

Remember to turn down the heat at some point
before the water boils dry.

> I'm gonna keep one chunk of fish.  If nothing else maybe gel packs will
work. 

Gel packs won't work for me.

> The rest will go to the folks in Lake Havasu (so they can see there are
> different types of Salmon, other than farmed), along with 6lbs of reindeer
> sausage.

Snowbirds, fish. Fish, snowbirds.

As I recall, hot dogs serve as a more palatable
substitute in the following:

---------- Recipe via Meal-Master (tm) v8.05

      Title: Embutido (Ground Pork Roll)
 Categories: Meatloaf
      Yield: 6 Servings

  2 1/2 c  Ground pork
      1 c  Ground ham
    1/2 c  Onions, finely chopped
    1/2 c  Raisins
    1/2 c  Sweet pickles, finely
           -chopped
    1/2 c  Green peas *
      1 c  Cheddar cheese, grated
      2    Eggs, hard-cooked and cut
           -into quarters
      4    Vienna sausages, cut into
           -halves

  *(thawed if using frozen)

  In bowl, mix pork, ham, onions, raisins, pickles, peas and cheese
  thoroughly.

  Working with 1/4 of mixture (if making 2 rolls), make a rectangular layer
  on a sheet of foil to form bottom of first roll.

  Place half the egg quarters in a line down the center of the roll. Top
with
  sausage halves. Mound 1/4 more of pork mixture over egg and sausage
pieces.

  Roll up foil to create a log-shaped roll. Turn roll and wrap it in
another
  sheet of foil, so that it is completely encased.

  Repeat with remaining ingredients to form second roll.

  Place rolls in top of a covered steamer and cook 45 minutes. Or, remove
  from foil, place in loaf pan and bake, covered, in oven at 400 degrees
for
        1    hour.

  MAKES 2 SMALL OR 1 LARGE ROLL

  The Wichita Eagle--11/29/00

  Source: John Geckles, The Dinner Table

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