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See below ingredients and instructions of the recipe
20 Dried Shiitake Mushrooms; -or a combination
-stemmed, caps broken into 2 c Cooked Hominy
-4-6 pieces Salsa
1/2 oz Dried Porcini Mushrooms Salt
1 qt Hot Meat Broth; such as Black Pepper
-pork, beef, chicken, duck Slices of Jack Cheese
Combine the mushrooms and hot broth in a saucepan. Cover and let sit
until softened, 15-20 minutes. when the mushrooms are soft, add the
hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors
are melded. Season to taste with salt and pepper and serve right
away, either as is or ladled over a slab of Jack cheese.
Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg
sodium, 4 g fiber, no fat, no cholesterol.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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