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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 26,049 of 26,839    |
|    Dave Drum to All    |
|    Midwesternn Casseroles 12    |
|    07 Mar 25 05:43:09    |
      TZUTC: -0600       MSGID: 53687.fido_cooking@1:124/5016 2c30e384       PID: Synchronet 3.20c-Linux master/84109375b Feb 28 2025 GCC 11.4.0       TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Taco Cornbread Casserole        Categories: Beef, Breads, Chilies, Vegetables, Dairy        Yield: 8 servings                2 lb Ground beef        2 oz (2 env) taco seasoning        29 oz (2 cans) diced tomatoes;        - drained        1 c Water        1 c Cooked rice        4 oz Can chopped green chilies        17 oz (2 boxes) cornbread/muffin        - mix        8 3/4 oz Can whole kernel corn;        - drained        1 c Sour cream        2 c Corn chips        2 c Shredded Mexican cheese        - blend or Cheddar cheese;        - divided        2 1/4 oz Can sliced ripe olives;        - drained              MMMMM--------------------------OPTIONAL-------------------------------        Shredded lettuce        Chopped tomatoes        Chopped red onion                Set oven @ 400ºF/205ºC.                In a Dutch oven, cook beef over medium heat until no        longer pink, 8-10 minutes, breaking it into crumbles;        drain. Stir in taco seasoning. Add tomatoes, water, rice        and green chiles; heat through, stirring occasionally.                Meanwhile, prepare the cornbread mix according to        package directions; stir in corn. Pour half the batter        into a greased 13" X 9" baking dish. Layer with half the        meat mixture, all the sour cream, half the corn chips        and 1 cup cheese. Top with the remaining batter and meat        mixture, and the olives.                Bake, uncovered, until the cornbread is cooked through,        55-60 minutes. Sprinkle with remaining 1 cup corn chips        and 1 cup cheese; bake until cheese is melted, 3-5        minutes longer. If desired, serve with lettuce, tomatoes        and red onion.                Lisa A. Paul, Terre Haute, Indiana                Makes: 8 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... I think my bread machine has a yeast infection.       === MultiMail/Win v0.52       --- SBBSecho 3.37-Linux        * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016       SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215       SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134       SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512       SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58       SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35       PATH: 124/5016 218/700 229/426           |
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