Love those green beans
We love the garlic green beans served at Frank Fat's. Does anyone have this recipe or one similar? Thanks.
Marian E. Moyher, El Dorado Hills
Memories of Bob's
Back in the 1960s and '70s, there was a small establishment called Bob's Burger Kitchen located in Country Club Center in Sacramento. It only had counter seating with stools. The cheeseburgers were designed similar to the McDonald's Big Mac. It came with mayonnaise, lettuce and Bob's secret sauce. Of course the secret sauce made the burger. It seems to me it contained chili powder, but it's been so long, I can't be sure. Can anyone help? Thank you.
Deb Readdick, Sacramento
Prep time: 25 minutes
Cook time: 20 minutes
Makes 7 to 8 cups
Melinda Frost of Rancho Murieta has been using enchilada sauce when making tamales. She'd like a recipe specifically for tamales.
Nancy Porter of Shingle Springs is a nutrition educator who teaches a cultural foods class at Folsom Lake College. She recently taught a tamale-making class which included this recipe for the sauce.
The husband of one student gave the sauce two thumbs up. He said it tasted just like the sauce he remembered eating years ago in mom-and-pop Mexican restaurants in downtown Oakland.
Porter said this sauce can be made ahead and frozen.
10 whole dried California chilies
4 whole dried New Mexico chiles
4 whole dried pasilla chilies
Four 15-ounce cans diced tomatoes
1 cup water
8 cloves garlic
1 tablespoon ground cumin
In a large stock pot, boil all the ingredients together for about 10 minutes, or until chilies are softened. Remove all chilies except 2 California and 2 pasilla chilies. Make sure the stems are removed from the chilies remaining in the pot. Discard these stems and discard the removed chilies.
Pour all the remaining ingredients into a food processor or blender. (You may have to do this in 3 or 4 batches, depending on the size of your food processor or blender.) When everything is blended, pour into another pot (or slow cooker) and heat thoroughly. This is usually best done 1 or 2 days before making the tamales, allowing the flavors to blend and mellow.
Per 1/4 cup: 23 cal.; 1 g pro.; 4 g carb.; trace fat; 0 mg chol.; 128 mg sod.; 1 g fiber; 11 percent calories from fat
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