Sept Meeting at Julie's house

[jweis]

A few people asked me how to make the burrito meat and the salsa:

Some folks asked me for the recipies. Here they are:

Julie’s Mom's Green Chili Burrito Meat recipe
In Pressure cooker combine:
• 1 beef roast cut into 1”-2” cubes
• 1 small can chopped green chilies and juice
• 1 clove minced fresh garlic
• Dash of granulated garlic
• 1 chopped onion
• A few shakes of pepper –white pepper preferred
• Pinch of cumin
• 1 – 2 inches of water in bottom of pressure cooker or provide moisture
Cook for 25 minutes in Pressure Cooker (or you can cook for several hours in a crock pot)

Remove meat and set aside in a separate bowl. Add corn starch (dissolved in water) to the juices left in the pressure cooker. Over heat, stir in corn starch to thicken juices until thick as gravy.

In a separate bowl, use two forks to “pull” meat into strings. Then add juice to meat mixture. The juices add flavor and make the meat moist. You might not need to add all the juice.

Serve with burrito fixings (tortillas, grated cheese, chopped green onions, fresh chopped tomatoes, sour cream, salsa). Safeway sells raw tortillas that you can cook (very easy to do). They are in the refrigerated section (next to the rotisserie chickens -- it is like an easter egg hunt trying to find them). They are much better than they pre-cooked kind.

Salsa recipe
Combine in blender:
• leaves of a Bunch of cilantro (no stems)
• 6 whole jalapeños with stem chopped off (I use a lot of jalapeños, so it may have to be divided and make some without jalapeños or fewer jalapeños -- especially if some people are wimps and want "non-spicy")
• 1 28 oz can whole peeled tomatoes
• 1 16 oz can whole peeled tomatoes. Alternative - add some fresh tomatoes in place of some of the canned tomatoes
Mix/Blend until desired consistency.

In a bowl:
• 6 or 7 green onions (sliced/diced) [don't blend the onions]
• 1 whole lime juice
• 2 garlic cloves – pressed/minced (again, preference - maybe just 1)
• 2 teaspoons salt
Pour the blended stuff into the bowl of onions and mix.

Cover and refrigerate for at least one hour.

[jweis]

Also, I received some questions about the mechanics of my system. Jump to the thread of my 37g and you will see everything mapped out. http://gwapa.org/forum/viewtopic.php?f= ... 2&start=50.

Since I initially set up the CO2 for my 37g, I have split it and now also have CO2 going to my 11g. The three small shrimp tanks and my son's two tanks do not have CO2. Ironically, my son's tanks (which get very little attention -- very little fertilizer, few water changes, etc) are completely algae. Go figure!

I use Pfertz brand fertilizer, but I will have to switch since they went out of business after the owner sadly went out of business due to cancer. I auto dose my 37g using 2 peristaltic pumps. One is just micros, and the others combines K, N and P.

[turfboss]

Here is the Receipe for the Sopapilla Cheescake

Ingredients

2 - 8 oz pkgs of cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
2 - 8 oz cans refrigerated cresent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter (room temperature)
1/4 cup honey

Directions

1) Preheat oven to 350 degrees and prepare a 9 x13 baking dish with cooking spray (ie grease the pan)
2) Beat the cream cheese with 3/4 cup of sugar and vanilla extract in a bowl till smooth
3) Unroll the cans of crescent roll dougn and using a rolling pin shape each piece into 9x13 inch rectangles.
4) press one of the rectangles into the bottom of the baking dish and evenly spread the cream cheese mixture.
5) once all the cream cheese has been spread cover with the remaining crescent roll dough rectangles.
6) Stir together 1/2 cup of sugar, cinnamon and butter and dot the mixture over the top of the dough.
7) Bake (about 30 minutes) in the preheted oven until the crescent dough has puffed up and turned a golden brown.
Remove from the oven adn drizzle with honey - let cool and then cut into squares.

Glad everyone liked it---

[jweis]

Here is the Receipe for the Sopapilla Cheescake

Ingredients

2 - 8 oz pkgs of cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
2 - 8 oz cans refrigerated cresent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter (room temperature)
1/4 cup honey

Directions

1) Preheat oven to 350 degrees and prepare a 9 x13 baking dish with cooking spray (ie grease the pan)
2) Beat the cream cheese with 3/4 cup of sugar and vanilla extract in a bowl till smooth
3) Unroll the cans of crescent roll dougn and using a rolling pin shape each piece into 9x13 inch rectangles.
4) press one of the rectangles into the bottom of the baking dish and evenly spread the cream cheese mixture.
5) once all the cream cheese has been spread cover with the remaining crescent roll dough rectangles.
6) Stir together 1/2 cup of sugar, cinnamon and butter and dot the mixture over the top of the dough.
7) Bake (about 30 minutes) in the preheted oven until the crescent dough has puffed up and turned a golden brown.
Remove from the oven adn drizzle with honey - let cool and then cut into squares.

Glad everyone liked it---

Thanks for posting this. I've already shared it with friends/family.