[CH] Delurking

Katherine Schmitt (milo101@mindspring.com)
Fri, 20 Aug 1999 14:48:13 -0500 

Hi all, just wanted to say hi to everyone, I've been lurking for awhile
now and thought I should actually write something!  (I was going to
earlier, but the tone here didn't seem too friendly then, I'm so glad
it's back to normal now!)

I just wanted to say thank you so much for all the information on
growing chiles, recipes and everything else.  I have copied quite a few
tips and recipes from this list!  I especially want to thank Doug for
his recipes and Jim C for all the great information (and sauces, they're
so good!!)  Oh, and Dr J for his recommendation for El Chaparral
restaurant (really great food, I've been several times now!!!)

Last year, thanks to all the advice from the list (hmmm, I've been
lurking way too long), I had a very successful pepper patch of anaheims,
jalapenos, and habaneros.  This year our weather hasn't exactly been
very 'friendly' towards my peppers.  It was actually nice and rainy
during most of the summer (I'm in San Antonio, where it's usually very
hot and dry).  I've had so many bug problems (and plants dying for no
apparent reason) that I now have plants that are just surviving, no
blooms or peppers to be seen.  (I did get a few jalapenos and cherry
peppers earlier in the season.)  Even my habaneros are not doing very
well, they're about 4 inches tall (the plants that is.... and they were
planted in March!)  At this rate they may actually get to blooming stage
in a couple of years!!

Anyway, just wanted to tell everyone thanks for all the great info and
the friendly and amusing tidbits (hmmm, I'm now singing fish heads, fish
heads over and over again!!!  I just love that song!!!!)  Oh, and thanks
so much from Uncle Steve for the great containers and powder, I
especially love the smoked habanero...great on shrimp!!!!

And to make a long post longer.... here's a 'recipe' for stuffed
jalapenos that I developed:  Steam however many fresh jalapenos you want
(or used pickled .... I just got to the point where I don't really like
that much vinegar), de-stem, cut in half lengthwise, and de-seed.  In a
small bowl, combine softened cream cheese, cut up cooked shrimp (I use
frozen, defrosted in the microwave, and cut into small pieces), dried
dillweed, garlic salt, and Melindas XXX all to taste (I also add
habanero powder sometimes, depends on how hot the jalapenos are).  Stuff
the jalapenos with the mixture and enjoy!  (I've been know to eat a
plate of these as my diner!!)

kat