-=> On 05-29-17  16:05,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about Pick-em-up <=-

 RH> Somewhat so--pineapple, banana, strawberry and apple, if I'm
 RH> remembering rightly.
 
 NB> Pineapple's the only one there that strikes me as being very
 NB> Hawaiian...

 RH> Banana is--we had a banana bush (trying to become a tree) outside of
 RH> our front door.
 
I remember having a banana tree at the house Mom & Dad rented when I was
a pre-teen.  I don't recall it ever having full sized fruit -- perhaps
only little finger sized fruit.

You'll need to make some obvious adjustments to this recipe, but it
looked like it was worth sending anyhow.

What about corn oil?   Can you use it?  If not any other oil (peanut,
canola) should be same.

White wine -> apple juice?

BTW -- Gail and I got to talking and were wondering about hominy for
Stephen.  It is (or was) corn.   Ditto question for grits.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rio Rib-Eye Steak With Yellow-Pepper Sauce
 Categories: Mexican, Meat
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 tb Corn oil
      3 md Yellow bell peppers, thinly
           Sliced
      1 sm Onion, thinly sliced
      3    Cloves garlic, sliced
    1/3 c  Dry white wine
      1    Canned chipotle chile in
           Adobo sauce, seeded
      2 ts Worcestershire sauce
    1/2 ts Salt

MMMMM----------------------------BEEF---------------------------------
      6    Boneless rib-eye steaks (6
        oz Each), fat trimmed
      3 tb Adobo sauce (from canned
           Chipotle chile)
    1/2 ts Salt

MMMMM-------------------------BEAN SALAD------------------------------
     15 oz Pinto beans, rinsed,
           Drained
      1 lg Tomato, diced
    2/3 c  Thinly sliced celery
      2 tb Chopped fresh cilantro
    1/4 ts Each salt and pepper
      1 tb Each olive oil and cider
           Vinegar
 
  Sauce: In saucepan, heat oil over medium heat. Add peppers, onion and
  garlic; saute 4 minutes, until onions are translucent. Add wine;
  reduce heat to low; cover and simmer 25 minutes, until peppers are
  very soft. In blender puree mixture with chipotle chile,
  Worcestershire and salt until smooth. Pour into 2-cup measure; add
  hot water to measure 1 1/2 cups. Cover; keep warm.

  Beef: Brush steaks all over with adobe sauce. Marinate at room
  temperature 20 minutes.

  Salad: In bowl, combine ingredients.

  Prepare outdoor grill or preheat stove-top grill pan over medium heat.
  Grill steaks 4 minutes; turn; grill 3 to 4 minutes longer for medium-
  rare (if using a grill pan for steaks indoors, be sure kitchen is well
  ventilated).

  Pour 1/4 cup sauce on each plate; top with steak. Serve with bean
  salad.
  
  *Makes 6 servings. Per serving: 429 calories, 38g protein, 17g
  carbohydrate 22g fat, 100mg cholesterol, 897mg sodium.
  
  From: Joy Guilbault                   Date: 04-19-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:37:57, 31 May 2017
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