The DH fondly recalls a crab enchilada with white sauce from a now
defunct restaurant that was called "Pepe's" in La Canada CA (pretend
there is a tilde over the "n"). We have searched high and low for a
crab enchilada with white sauce recipe to no avail. If anyone has a
recipe that even sounds close, it would be much appreciated.

(I googled *one* entitled "The Original Acapulco Restauarant Crab
Enchilada - 1976 recipe," but the DH sez that isn't it.)

TIA,
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a
> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.
>
> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> Enchilada - 1976 recipe," but the DH sez that isn't it.)
>
> TIA,
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
>
> To reply, replace "meatloaf" with "cox"

Try Cooks.com. It has 17 recipes listed.

Terry Pulliam Burd wrote:
>
> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a
> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.
>
> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> Enchilada - 1976 recipe," but the DH sez that isn't it.)
>
> TIA,
> Terry "Squeaks" Pulliam Burd


Hard to imagine enchiladas with white sauce. Addition of any reasonable
amount of chile (red or green) would render the sauce immediately not
white; no chile, no enchilada LOL.


However a Google search of [ +enchilada +white sauce ] turns up pages of
recipes. Have a scan and see if anything suits.

On Fri, 01 Feb 2008 09:27:48 -0700, Arri London >
wrote:


>Terry Pulliam Burd wrote:
>>
>> The DH fondly recalls a crab enchilada with white sauce from a now
>> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
>> there is a tilde over the "n"). We have searched high and low for a
>> crab enchilada with white sauce recipe to no avail. If anyone has a
>> recipe that even sounds close, it would be much appreciated.
>>
>> (I googled *one* entitled "The Original Acapulco Restauarant Crab
>> Enchilada - 1976 recipe," but the DH sez that isn't it.)
>>
>> TIA,
>> Terry "Squeaks" Pulliam Burd
>
>
>Hard to imagine enchiladas with white sauce. Addition of any reasonable
>amount of chile (red or green) would render the sauce immediately not
>white; no chile, no enchilada LOL.
>
>
>However a Google search of [ +enchilada +white sauce ] turns up pages of
>recipes. Have a scan and see if anything suits.

Also search on "enchiladas suizas".

"Arri London" > wrote in message
...
>
>
> Terry Pulliam Burd wrote:
>>
>> The DH fondly recalls a crab enchilada with white sauce from a now
>> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
>> there is a tilde over the "n"). We have searched high and low for a
>> crab enchilada with white sauce recipe to no avail. If anyone has a
>> recipe that even sounds close, it would be much appreciated.
>>
>> (I googled *one* entitled "The Original Acapulco Restauarant Crab
>> Enchilada - 1976 recipe," but the DH sez that isn't it.)
>>
>> TIA,
>> Terry "Squeaks" Pulliam Burd
>
>
> Hard to imagine enchiladas with white sauce. Addition of any reasonable
> amount of chile (red or green) would render the sauce immediately not
> white; no chile, no enchilada LOL.

Arri, Preceptions can be limiting. The dish does not have to be drowned in
a chile sauce. Chiles can be stuffed inside the meat and it still be an
enchilada. Dishes like chicken and seafood can be served with a beshmel or
veloute sauce and the sliced chiles (usually green) be added towards the end
of the sauce making to keep it white. A famous Enchilada dish is Enchilada
Suiza (swiss) made with a swiss cheese sauce. Try stuffing the crab meat
inside a roasted Poblano Chile topped a white sauce and a favorite cheese.
Dress up some chicken and mushroom enchiladas topped a supreme sauce.

Terry Pulliam Burd wrote:
>
> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a
> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.
>
> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> Enchilada - 1976 recipe," but the DH sez that isn't it.)
>
> TIA,
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

Sorry, I don't have a recipe handy, but perhaps it's a "crab crepe"
recipe that's been adapted to use a tortilla instead?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Feb 1, 11:45 am, "Gunner" > wrote:

>
> Arri, Preceptions can be limiting. The dish does not have to be drowned in
> a chile sauce.


Um, yeah it does. "Enchilada" means "en-chilied." It doesn't means
"things rolled up in a tortilla and baked." (What we usually think of
as enchildas are properly called "tortillas enchiladas." Other things
can be enchilied as well.

You're quite right, however, that the chile sauce doesn't need to be a
straight red or green sauce, you can do a lot with a Poblano cream
sauce for example. The Suiza sauce is still a chile sauce, even if
it's Swiss cheese based.

"Terry Pulliam Burd" > wrote in message
...
> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a
> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.
>
> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> Enchilada - 1976 recipe," but the DH sez that isn't it.)

First, try a béchamel sauce. Use whole crab and simmer them in the milk
shells and all. That will extract a lot of the essence. That is the way
they do it in restaurants. Use a cotija or a asadero in the béchamel.

Paul

Terry Pulliam Burd wrote:

> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a

Here ya go. ñ

> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.

Sounds good!


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Fri, 01 Feb 2008 09:27:48 -0700, Arri London >
fired up random neurons and synapses to opine:

<snip>

>However a Google search of [ +enchilada +white sauce ] turns up pages of
>recipes. Have a scan and see if anything suits.

Arri, thanks for the reply, but the DH specifically asked about *crab*
enchiladas with a white sauce. I was born on the Mexican border in
Arizona (Douglas) and know enough about Mexican food (disclaimer:
USAian versions thereof) to think the idea of "crab enchiladas with a
white sauce" is a very wrong-sounding idea. Just trying to please the
DH.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd > wrote:

>I was born on the Mexican border in
>Arizona (Douglas) and know enough about Mexican food (disclaimer:
>USAian versions thereof) to think the idea of "crab enchiladas with a
>white sauce" is a very wrong-sounding idea.

It sounds very solidly Angeleno to me. The sort of thing you'd
find at Ernie Junior's or somewhere.

I would use a little nutmeg and a little ground pumpkin seed in the
sauce, or maybe even fine-ground pine nuts. There are a few
google hits on "white mole", maybe those are relevant.

Steve

Gunner wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Terry Pulliam Burd wrote:
> >>
> >> The DH fondly recalls a crab enchilada with white sauce from a now
> >> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> >> there is a tilde over the "n"). We have searched high and low for a
> >> crab enchilada with white sauce recipe to no avail. If anyone has a
> >> recipe that even sounds close, it would be much appreciated.
> >>
> >> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> >> Enchilada - 1976 recipe," but the DH sez that isn't it.)
> >>
> >> TIA,
> >> Terry "Squeaks" Pulliam Burd
> >
> >
> > Hard to imagine enchiladas with white sauce. Addition of any reasonable
> > amount of chile (red or green) would render the sauce immediately not
> > white; no chile, no enchilada LOL.
>
> Arri, Preceptions can be limiting.

That always goes *both* ways of course LOL.

>The dish does not have to be drowned in
> a chile sauce.

True, but no chile, no enchilada. The word means 'in chile' or 'cooked
with chile'. It of course doesn't imply what degree of chile, 'drowned'
or not.

>Chiles can be stuffed inside the meat and it still be an
> enchilada. Dishes like chicken and seafood can be served with a beshmel or
> veloute sauce and the sliced chiles (usually green) be added towards the end
> of the sauce making to keep it white. A

Adding green (or red) chiles to a white sauce makes the sauce no longer
white, in the same way that adding black pepper to a white sauce renders
the sauce not-white. That too is a matter of perception

>
A famous Enchilada dish is Enchilada
> Suiza (swiss) made with a swiss cheese sauce.

That probably isn't the white sauce the OP meant since the cheese
flavour in Enchilada Suiza is quite distinct. Would take a very poor
palate not to notice the difference and that isn't likely.
>

>Try stuffing the crab meat
> inside a roasted Poblano Chile topped a white sauce and a favorite cheese.
> Dress up some chicken and mushroom enchiladas topped a supreme sauce.

Terry Pulliam Burd wrote:
>
> On Fri, 01 Feb 2008 09:27:48 -0700, Arri London >
> fired up random neurons and synapses to opine:
>
> <snip>
>
> >However a Google search of [ +enchilada +white sauce ] turns up pages of
> >recipes. Have a scan and see if anything suits.
>
> Arri, thanks for the reply, but the DH specifically asked about *crab*
> enchiladas with a white sauce. I was born on the Mexican border in
> Arizona (Douglas) and know enough about Mexican food (disclaimer:
> USAian versions thereof) to think the idea of "crab enchiladas with a
> white sauce" is a very wrong-sounding idea. Just trying to please the
> DH.
>
> Terry "Squeaks" Pulliam Burd

Yes yes the idea was to try to sort out the *sauce* for the
enchiladas, not the filling LOL. Filling is irrelevant, as it's the
sauce that is white in this case not the crab
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"

"redietz" > wrote in message
...
> On Feb 1, 11:45 am, "Gunner" > wrote:

>> Arri, Preceptions can be limiting. The dish does not have to be drowned
>> in
>> a chile sauce.

> Um, yeah it does.

Um, no. No, it does not. It's a shame you misread, however I correctly
stated the dish does not
need to be drowned in chile sauce. Don't read into it or push a hidden
agenda as the RFC Feasty boys seem to do.

"Enchilada" means "en-chilied."

"in chile" actually and I agree that is a common and accepted term and so
I assume you also know enchilada comes from the verb enchilar; to add chile
pepper to, or season with chile, so as I said you can add the chile to the
filling and it be an enchilada. Besides why would you want to drown
something as delicate in flavor as crab is with a gravy boat load of chile
sauce or salsa. I do not believe a sauce should overpower the dish,
perhaps equal to but never more than unless that is the star in which case
why use crab. A Caribe style Enchilado maybe a bit different.

> It doesn't means
> "things rolled up in a tortilla and baked." (What we usually think of
> as enchiladas are properly called "tortillas enchiladas." Other things
> can be enchilied as well.

Once again, I think I made the point there can be other enchilada dishes,
even with our differences in spelling, did I not? I certainly never said
Enchiladas had to be rolled up and baked as you so infer. However, since
you added "tortillas enchiladas". Is that more Mexican PC? I had a
version in Bisbee, Az where they layered the tortillas as in a lasagna;
corn, not flour, no meat, just onion, cheese and chile sauce, truly
"tortillas in chile" but it was essentially the same dish as I had rolled up
in the Hill country of Texas, they called it a number 4 lunch special,
Cheese Enchiladas.

> You're quite right, however, that the chile sauce doesn't need to be a
> straight red or green sauce, you can do a lot with a Poblano cream
> sauce for example.

I agree. Perhaps we will see more varieties of chile being used here in
the States outside of the SW, instead of the mindset Jalapenos.

I will not address that whole subject of a White sauce not being a White
sauce ( Arri, I believe) because the color changed by adding black pepper or
chiles. I assume you agree white is as much a type sauce as it is a color?
Kili recommended a Morney, good choice, one I would look forward to.

> The Suiza sauce is still a chile sauce, even if
> it's Swiss cheese based.

We disagree. Let me say here, it was not my intent to deviate from the
poster's request by discussing Enchilada Suiza, nor to spit hairs, certainly
not to be more "Authentico" that I believe you are professing here, but a
Salsa Verde is sometimes not just chile sauce or salsa. I think Rolly
Brooks says it best on his site: http://rollybrook.com/a_few_words.htm
about authentic Mexican, "it probably has no meaning". Just know there is
also salsa de tomatillo, yes with a background of chile but a much
different flavor than the usually Jalapeño or Serrano green chile sauce
Americans seem to envision when thinking Mexican foods. Tomatillo is the
sauce I have come to understand was in the original Enchalida Suiza. The
version as told to me took place in the Sanborn Brother's restaurant at
Casa de los Azulejos, Mexico City, cira 1940 when a long time regular
asked the cook to make him a mild dish for lunch. The results was a
chicken/chile enchilada in a tomatillo sauce with a creama topping which was
supposed to represent the snow on the Alps. Some attribute the cream with
reducing any capsicum heat in the sauce, some say it had to have Swiss
cheese in it. A version in Lucy Long's " Culinary Tourism" is somewhat
lacking of chile and indicates a Gringo pleasing influence ( a good read
BTW) . Others recipes specifically state a tomatillo sauce. Bayless,
Kennedy and Quintana I see have different versions of this dish as I would
expect good chefs to have, not being hung up on a false authentico facade.
It seem that it is the Neophyte that tend to argues sematics without knowing
a rational. Some recipes I see assume the Salsa Verde to be a chile sauce
and some since it is Suiza, it must be made with Swiss cheese in it, as a
tribute to the Mennonites who brought Cheese making to Mexico in the early
20th century. A bit more than I would believe, in that in 18 or so years a
Mennonite Swiss style cheese would spread that far or that there was any
relationship of the Northern Prussian/Russian descendent Mennonites to the
Southern Swiss Alpine region.

Here is another version, a bit more romantic for those inclined :
http://www.sfgate.com/cgi-bin/articl...DG3MBSC0H1.DTL

Now we will never know what was in the original dish as the cook that made
it that fateful day in Mexico City was reputed to never have told as the
story goes or did she? Like the Blue Nun story, Sister Maria Jesus Agreda,
there are many versions, too much myth, too little proof. Just like the one
you just gave, sounds logical but try to prove it with fact, certainly you
cannot nor can I. A best guess is all you get, my friend. But on the off
chance you can reference your version of using Swiss cheese and chile sauce
by give a factual timeline,when and where you had this dish, a citable
reference or just some of the basic interrogatives, I would certainly
appreciate knowing them. Perhaps on it was a Holiday or vacation, a cruise
line tour, a culinary tour perhaps, w/ friends or hearsay from friends of
friends, maybe on-line, a cooking club or class, etc. Any real leads you
can give would be greatly appreciated.

Yet, since no one know what the DH likes, where he had it or what flavors
are in this enchilada besides it is has a white sauce and crab, s/he needs
to "go fish". I would assume the person making such a dish would use a
fish or seafood stock sauce and no cheese if they adhere to the premise of
no cheese on seafood. Since we can only speculate on what DH likes, maybe
crab Flautas (Flutes) or Crab Quesadillas appetizers would be a better
choice. Or as Jay advocates using a Pipian Verde sauce on the enchiladas but
that is a bit foreign tasting for most American palates.

On Fri, 01 Feb 2008 22:13:10 -0700, Arri London >
fired up random neurons and synapses to opine:

>Yes yes the idea was to try to sort out the *sauce* for the
>enchiladas, not the filling LOL. Filling is irrelevant, as it's the
>sauce that is white in this case not the crab

Oh. Color me not-reading-for-understanding <blush>

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

Squeaks wrote:

> The DH fondly recalls a crab enchilada with white sauce from a now
> defunct restaurant that was called "Pepe's" in La Canada CA (pretend
> there is a tilde over the "n"). We have searched high and low for a
> crab enchilada with white sauce recipe to no avail. If anyone has a
> recipe that even sounds close, it would be much appreciated.
>
> (I googled *one* entitled "The Original Acapulco Restauarant Crab
> Enchilada - 1976 recipe," but the DH sez that isn't it.)

It might have been as simple as crab moistened with Mexican crema, rolled in
tortillas, and baked with more crema on top.

Bob

Terry Pulliam Burd wrote:
>
> On Fri, 01 Feb 2008 22:13:10 -0700, Arri London >
> fired up random neurons and synapses to opine:
>
> >Yes yes the idea was to try to sort out the *sauce* for the
> >enchiladas, not the filling LOL. Filling is irrelevant, as it's the
> >sauce that is white in this case not the crab
>
> Oh. Color me not-reading-for-understanding <blush>
>
> Terry "Squeaks" Pulliam Burd
>

LOL hey it happens. Have you found a suitable recipe yet?
Might it be Suiza sauce?

In article >,
Terry Pulliam Burd > wrote:
>The DH fondly recalls a crab enchilada with white sauce from a now
>defunct restaurant that was called "Pepe's" in La Canada CA

Was this like a crab crepe using corn tortillas, no chilies?

Pedro's in the San Jose area used to have something similar,
"Enchiladas del Mar", I think they called it. It was very
tasty. I ordered it sometimes, even though when I go to a
Mexican resaurant, I want chiles.

The "crab crepe with béchamel" suggestion someone else
gave sounds a lot like what Pedro's had.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

On 06 Feb 2008 15:05:44 GMT, (Mike Van Pelt) fired
up random neurons and synapses to opine:

>Was this like a crab crepe using corn tortillas, no chilies?

>Pedro's in the San Jose area used to have something similar,
>"Enchiladas del Mar", I think they called it. It was very
>tasty. I ordered it sometimes, even though when I go to a
>Mexican resaurant, I want chiles.

No, it was a crab crepe he tells me. Upon reflection, this may have
been a dish that was tweaked by the restaurant to use a white sauce
instead of the traditional Enchiladas del Mar, which you correctly
identify and generally has a green sauce.
>
>The "crab crepe with béchamel" suggestion someone else
>gave sounds a lot like what Pedro's had.

Actually, the earlier suggestion of a bechamel sauce got me thinking.
I googled around, looked through my cookbooks and generally spent way
too much time thinking about this, but the DH rarely makes requests of
this nature, so... I came up with the below recipe. Would love to get
some input on whether or not this will work, as I don't want to spend
a chunk on good, fresh crab meat just to throw it all out. The filling
seems a bit blander than I'd like, but the white sauce would likely
make up for it in part *and* I don't want to overpower the crab. I'm
"guesstimating" at the ratio of clam juice to milk in the sauce.
Comment on this cobbled together recipe is welcome:

@@@@@ Now You're Cooking! Export Format

Crab Crepes With Bechamel Sauce

fish and seafood

FOR THE CREPES
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 cups milk
1 egg
1/3 cup vegetable oil
5 tablespoons butter, melted, plus more for pan
FILLING
2 cups white wine
1 cup cream
1 tablespoon cornstarch
1/4 cup cold water
2 cups crab
2 eggs, hard-boiled and chopped
2 tablespoons parsley, chopped
BECHAMEL SAUCE
5 tablespoons unsalted butter
1/2 cup all-purpose flour
3 cups whole milk, warmed
1 cup clam juice, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
pinch freshly grated nutmeg

For the crepes:

Place the flour and sugar in a medium sized mixing bowl. Slowly whisk
in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or
crepe pan over moderate heat. Brush the pan lightly with butter.
Pour 1/4 cup of the crepe batter into the center of the hot pan and
tilt it in all directions. The batter should coat the pan in a light
covering. After about 30 seconds, the bottom side of the crepe should
be lightly browned and the crepe should be ready to be flipped. Shake
the pan in order to release the crepe, then turn it by using a spatula
or the flip of your wrist. Cook the crepe for an additional 15 to 20
seconds and turn it out onto a plate. Repeat this process with the
remainder of the crepe batter. (You can use a round 4-inch cookie
cutter to cut the crepes into hors d' oeuvre sizes, too.)

For the filling:

In a small saucepot, bring the white wine to a boil and reduce by
half. Add the cream and bring to a boil. Mix the cornstarch together
with the cold water and whisk it into the cream and wine mixture until
thickened. Let cool. In a large mixing bowl, place the crab, shrimp,
and chopped egg and toss together lightly. Fold in the thickened cream
mixture and season, to taste, with salt and pepper. Add the parsley.

To assemble:

Place a heaping tablespoon of the seafood filling in the upper left
hand side of a crepe. Fold the crepe in half and then fold it in half
again. Continue this process until all the crepes are filled, or all
the filling is used.

For the sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Gradually add the warm milk,
and warm clam juice, whisking constantly, until the sauce is thick,
smooth, and creamy, about 10 minutes (do not allow the sauce to boil).
Remove from the heat and stir in the salt, pepper, and nutmeg.

** Exported from Now You're Cooking! v5.83 **

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 7 Feb 2008 12:26:44 -0500, "kilikini"
> fired up random neurons and synapses to
opine:

>Personally, I wouldn't put eggs in the filling; to me that's a bit overkill
>with the crepes. Why not substantiate the with some bay shrimp and instead
>of parsley, try some spinach? I'd also toss in some minced onion and maybe
>some diced celery. Everything else sounds good, though. But again, that's
>just me. :~)

Actually, the more I looked at the recipe, I decided the egg didn't
need to be there either. You wouldn't taste it with everything else
that's in it. I like the addition of onion, but will proceed with
caution as to the celery :-) And I'm thinkin' some breadcrumbs in the
filling might not go amiss. I'll find out if this works this weekend.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Feb 2, 6:03*pm, "Gunner" > wrote:
> "redietz" > wrote in message
>
> ...
>
> > On Feb 1, 11:45 am, "Gunner" > wrote:
> >> Arri, *Preceptions can be limiting. *The dish does not have to be drowned
> >> in
> >> a chile sauce.
> > Um, yeah it does.
>
> Um, no. No, it does not. It's a shame you misread, however I correctly
> stated *the dish does not
> need to be drowned in chile sauce. *Don't read into it or push a hidden
> agenda as the RFC Feasty boys seem to do.

Enlighten me... What is "RFC" and what is the hidden agenda you are
referring to?

wrote:
> On Feb 2, 6:03 pm, "Gunner" > wrote:
>> "redietz" > wrote in message
>>
>> ...
>>
>>> On Feb 1, 11:45 am, "Gunner" > wrote:
>>>> Arri, Preceptions can be limiting. The dish does not have to be drowned
>>>> in
>>>> a chile sauce.
>>> Um, yeah it does.
>> Um, no. No, it does not. It's a shame you misread, however I correctly
>> stated the dish does not
>> need to be drowned in chile sauce. Don't read into it or push a hidden
>> agenda as the RFC Feasty boys seem to do.
>
> Enlighten me... What is "RFC" and what is the hidden agenda you are
> referring to?

Does rec.food.cooking ring a bell?

--
John Kane, Kingston ON Canada