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[paxamicus AT earthlink.net]

You know, Rob, I'm thinking your are doing the wrong thing getting rid  
of your goats on the hoof. I'm thinking you need to drive up here and  
run yourself a taco truck and make a fortune. I'm drooling sitting here.

I just packed 3/4 of my kitchen. Please bring a care package! ;  )   
I'll send you home with some oldish lamb as a trade.  ;  )




On Jul 31, 2008, at 9:46 PM, Robert Walton wrote:

> Here's a couple of different uses.
>
> Saute the grated squash down with some chopped onion, garlic, tomato
> and maybe some cilantro until it's not runny wet. Let it cool off some
> and add some grated cheese (mozzarella, romano, think melty and
> stinky). You can add ground chicharon (what's left after you render
> your lard) at this point or leave it out. I add.
>
> Taste it too see you have salt and seasonings good. Chill.
>
> Pupusas de Ayote - Make tortilla dough. Make a smaller than an egg
> ball of dough. Dent it with your thumb. Take a smaller ball of squash
> filling and push it into the dough indentation. Roll it all up,
> flatten out into a thick (1/4 to 1/2 inch) tortilla and toss it on a
> hot grill. The cheese and fat will run out some and the pupusa will
> get toasty brown. Almost burnt. Turn as needed.
>
> Tamal de Ayote - Make tamales and use the above filling. You can add
> what you like. Cooked chicken, meat, garbanzos, beans, whatever you
> like. Wrap them in a blanched squash leaf instead of corn husk or
> banana leaf. You can eat the wrapper in this one.
>
> You can also use young, tender winter squash for these recipes. Even
> better, IMO. You could freeze the filling after adding everything,
> take a rest, do your new ID and make them when you have time, Like a
> cold winter's Saturday afternoon :>)
>
> Rob - Va
> _______________________________________________