According to the website 77 members are signed up for the General list.
So If I'm understanding things correctly 77 of you should receive this.
This email distribution list should be used for things of General
interest that you wouldn't consider Research or Announcements.
For example. Let's say that you Tia Esperanza comes over. And she is
talking about everything under that Sun and just casually says hey why
don't we make "Atole del Rancho" and you say. Hey why is it called that.
Then she says well let's make some and we'll talk about it . She goes on
to tell you some great Oral History that you record on your tape
recorder and she writes down the recipe for the Atole. That recipe is as
follows and the "General" list is the perfect place for such a recipe:
Atole De Zarzamora Recipe
Serves/Makes: 6
Submitted by: rec.food.recipes Mendi mendi
Ready in: 30-60 minutes
Difficulty: 4
(1=easiest :: hardest=5)
Categories:
Hot Drink Recipes
Mexican Recipes
Ingredients:
* 2 pounds Wild blackberries
* 2 cups Cold water
* 1/2 cup Cold water
* 1/3 cup Tortilla masa
* 3 tablespoons Crushed piloncillo or dark brown sugar to taste
* 1/2 cup Prepared tortilla masa, or
* 1/2 cup masa harina (scant) mixed with
* 1/3 cup water
* 2/3 cup Water
* 1 1/2 cup Warm milk
* 1 1/2 cup Warm water
* 1 1/2 ounce Tablet drinking chocolate
* 1 (3-inch) cinnamon stick
* 3 tablespoons Sugar, brown; to taste
Directions:
Though there are many variations, basically "atole" is a gruel thickened
with masa, sweetened with raw sugar, and flavored with crushed fruits -
such as pineapple and strawberries - or seasoned with chili. Some are
made with a base of ground rice; others with fresh corn. For the
Mexicans atole, too, is a natural accompaniment for tamales. For
non-Mexicans, however, it is really not the sort of beverage that would
generally be accepted, no matter how authentic.
Blackberry atole Put the blackberries and water into a saucepan and cook
over a medium flame, pressing them down from time to time, for about 10
minutes. Puree the blackberries in a blender or food
processor and press through a fine sieve, or the fine disk of a food
mill, to extract the seeds, and return to the pan.
Add the water to the masa and press out any lumps with the back of a
wooded spoon. When it is quite smooth, stir it into the strained
blackberries
.
Cook over low heat, stirring often until the atole begins to thicken.
Add the sugar and stir until dissolved. It should take about 25 minutes
to reach the required consistency, so that the mixture will very lightly
coat the back of a wooden spoon.
Champurrado (Chocolate-flavored atole)
Put the masa into the pan with the 2/3 cup water and cook
over a low flame, stirring constantly, until it thickens - about 5 minutes.
Gradually stir in the milk and water and cook until it begins to bubble.
Add the chocolate, broken into pieces, the cinnamon stick, and the sugar
and cook slowly, stirring, until the mixture thickens - about 15
minutes. The atole is done when a spoonful slides noiselessly rather
than plops back into the mixture.
This recipe for Atole De Zarzamora serves/makes 6.
Recipe URL:
http://www.cdkitchen.com/recipes/recs/61/Atole_De_Zarzamora47615.shtml
Recipe ID: 2530
Change Servings:
Submitted by: rec.food.recipes Mendi mendi
OR she mentions that the tomates were foods of the "old days" of which
she proceeds to give you the following information in abbreviated format:
http://www.arqueomex.com/S9N5n8Esp12.html
Jitomates y tomates.
Foto: Michael Calderwood / Raíces
Occidente
De los 11 592 km de litoral que tiene la República Mexicana, 8 475
corresponden al océano Pacífico. Los estados de Jalisco, Sinaloa,
Nayarit, Michoacán, Guerrero y Colima, los cuales se encuentran sobre
esta costa, aunque tienen sus especialidades comparten algunas
preparaciones hechas con pescados y mariscos.
En la época prehispánica, en las tierras un tanto áridas de la costa era
frecuente comer iguana. Hoy ésta se encuentra entre los animales que
deben protegerse, pero está presente en diversos platillos regionales, y
lo mismo ocurre con animales de pie de monte como el armadillo y el
venado. Los cerdos monteses, los pavos y las gallinas de la tierra
fueron abundantes y quedaron registrados en crónicas y listas de
tributos. En Colima, por ejemplo, entre 20 pueblos tributaban 1 239
guajolotes. Estas poblaciones hablaban náhuatl; sin embargo, antes hubo
hablantes de cazcán, sayulteca, pinote, tiam, cochin y quoacomeca, entre
otras lenguas.
Hay un sinnúmero de frutas que aprovechaban nuestros antepasados
prehispánicos y se siguen aprovechando: diversos tipos de zapote,
papaya, piña, bonete, entre otros. En Taxco, por ejemplo, había
(y hay) anonas, zapotes amarillos, prietos y blancos, parras silvestres,
guayabas, nanches, guamúchiles, capulines y ciruelas. Era importante la
producción de miel, la cual se medía en calabazos, pues la cáscara de
este fruto servía como recipiente.
