-=> MICHAEL LOO wrote to NIGEL REED <=-

 ML> Welcome to the cooking echo from your moderator
 ML> and the faithful following, many of whom have
 ML> had our bouts with arthritic conditions.

 ML> I really can't help - I briefly had a uric
 ML> condition that coincided with migraines, and
 ML> indomethacin (Indocin) was prescribed for
 ML> both, and the problem went away shortly, no
 ML> dietary alterations necessary; but I was
 ML> lucky and perhaps not typical.

AFAIK you have *never* been "typical".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Plato Tipico
 Categories: Beef, Pork, Beans, Vegetables, Herbs
      Yield: 4 Servings

MMMMM-----------------------GRILLED MEAT-----------------------------
    450 g  Beef sirloin
    450 g  Pork sirloin
      4    Chorizo sausages
    1/2 ts (ea) salt & black pepper
      2 cl Garlic
      2 tb Olive oil
      3 tb Vinegar

MMMMM-----------------------STEWED BEANS-----------------------------
     30 oz (2 cans) kidney beans
      1 lg Red onion
      3 lg Bell peppers; mixed green,
           - yellow and red
      2 cl Garlic
      2 tb Olive oil
      1 ts Oregano
    1/4 ts (ea) salt & white pepper
        pn Cayenne pepper
    1/4 ts Thyme
    1/4 ts Paprika
    250 ml Ketchup
    250 ml Water

MMMMM-------------------------CHISMOL--------------------------------
      2 lg Tomatoes
      1 lg Green bell pepper
      1 lg Red onion
      3    Sprigs coriander
    1/2 ts (ea) salt & black pepper
    1/4 ts Cumin
      2 tb Lemon juice

MMMMM----------------------FRIED PLANTAIN----------------------------
      2    Ripe plantains
      4 tb Vegetable oil

MMMMM---------------------------RICE---------------------------------
    200 g  White rice
      1 tb Chopped green bell pepper
      1 tb Chopped red onion
      1 cl Garlic
    1/2 ts Salt
      1 tb Oil
    500 ml Water

  The national dish of Honduras - Plato tipico

  Cut the meat (beef and pork) into long strips and place
  in bowl.

  Mix in the salt, pepper, mashed garlic, olive oil, and
  vinegar. Marinate for at least one hour prior to
  grilling.

  When the barbecue ready, place the strips of meat and
  the four sausages over the grill and cook until desired
  doneness.

  STEWED BEANS: Cut onion and bell peppers in thin slices.

  In a pot, heat the olive oil over medium-high heat and
  add the sliced onion, bell peppers and mashed garlic
  cloves. Sauté for about 3 minutes or until tender.

  Add the cans of beans. Stir and lower to medium heat.

  Add spices and ketchup. Mix thoroughly. Add water.

  Lower the heat to medium-low and simmer for 15 minutes.

  CHISMOL: Mix vegetables, season and add the lemon juice.

  Peel the plantain and cut it in half. Then cut each half
  lengthwise into 1/2 cm slices (about 4 slices from each
  half).

  In a frying pan, heat vegetable oil over medium-heat.
  Fry each slice until each side is slightly browned
  (about 3 minutes on each side). Remove from pan and keep
  warm.

  RICE: In a pan, heat vegetable oil over medium heat and
  add the diced green bell pepper, onion, and garlic.
  Sauté for 2 minutes.

  Add the washed and drained rice and sea salt, and
  continue stirring for 2 more minutes. Then, earefully
  add the hot water.

  When the water starts to boil, lower heat to medium-low
  and cover. Simmer until all water has been absorbed and
  the rice is cooked, (about 20 minutes).

  When all the components of the dish are ready, arrange
  them in 4 plates.

  By: Cinthya Simon

  RECIPE FROM: https://ingmar.app

  Uncle Dirty Dave's Archives

MMMMM


... I run like the winded.

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