RUTH HAFFLY wrote to DAVE DRUM <=-

eccentric." This is one of my made up on the fly recipes that worked
out very well. Had it for swupper last night.

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

It's a no can (no pun intended) do around here because of the corn.
Don't think peas or beans would work as well and I don't want Steve to have a migraine.

I know. You'll have to make do with with tasting it in your
imagination. That's a shame because it was surprisingly good.

I can sort of taste it; don't think it's one I would do even if Steve could eat corn. I don't use too many canned vegetables, tomatoes (I
know, they're really fruit) being the main one. Just something about
the taste of most of them that doesn't appeal to us.

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'm with you on most canned veg - except beans (not green beans). Corn,
peas, carrots, potatoes (not soup), etc are all "off". Fresh or frozen
are *much* better- both in taste and mouthfeel.

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

1 lb Ground beef
1 md Onion; chopped
32 3/4 oz (3 cans) minestrone soup
15 oz (2 cans) Ranch-style beans
10 oz Can Ro*Tel tomatoes w/green
- chilies
14 1/2 oz Can diced tomatoes
2 Cubes beef bouillon
4 c Water

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a
week of day camp. We took turns (in small groups, with an adult supervising) making lunch; one day it was a basic hamburger stew. Just brown ground beef, add canned vegetable soup and water, simmer for a
few minutes. Quick and easy to do over a campfire.

Can't be chilli. No chilli spice or cumin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 1975 ICS World Championship Winning Chilli
Categories: Five, Beef, Vegetables, Chilies, Stews
Yield: 3 Servings

1 lb Ground beef
1 oz Pkg Chilli Man Chilli Mix *
8 oz Can Hunts tomato sauce
ds Tabasco sauce

Brown ground beef in heavy skillet. Stir in contents of
chilli mix and add tomato sauce. Simmer for 1 hour and
add Tabasco.

* Joe DeFrates originally developed the Chilli Man Mix
(the Illinois spelling of Chilli) and sold it, packaged,
under that name from the 1950s until he sold the recipe
to the Milnot Co. of Litchfield, IL, in the 1970s. It is
available today in most midwestern states under the
original name. The actual ingredients of the chilli mix
are not available.

A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD

From: http://www.chilicookoff.com

Uncle Dirty Dave's Archives

MMMMM

... "Hard work should be rewarded by good food." -- Ken Follett

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD

Is this the seasoning?

https://www.chilliman.com/

You can get it all over the place online, including Amazon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Krestianskiy Zavtrak (Peasant Breakfast)
Categories: Cheese/eggs, Pork, Russian
Yield: 4 Servings

5 tb Unsalted (Sweet) Butter
2 c Pumpernickel Bread;
-Preferably German, Day Old
-Cut Into 1/2-Inch Cubes
4 oz Bacon; Smoky, Chopped
3/4 c Onion; Finely Chopped
3 c Smoked Kielbasa Or Bratwurst
-Cut Into 1/2-Inch Cubes
Salt And Freshly Ground
-Black Pepper
8 lg Eggs

MMMMM--------------------------GARNISH-------------------------------
Fresh Dill; Finely Chopped

Melt 4 Tbls of the butter in a large skillet over medium heat. Saute
the bread cubes in batches until golden brown and crisp. Transfer to
a bowl and set aside. Wipe out the skillet with paper towels. Fry the
bacon, in the skillet, over medium heat until it renders out the fat.
Add the onion and saute until it begins to color, about 8 minutes.
Add the kielbasa and cook, stirring, until the onion and kielbasa are
nicely browned. Melt the remaining 1 Tbls of butter in a medium-size
non stick skillet over medium heat. Add one-fourth of the kielbasa
mixture and one-fourth of the bread to the skillet and distribute
evenly with a wooden spoon. Break 2 eggs into the skillet. Cook for
2 minutes, stirring the whites gently with a thin spatula. When the
whites are almost set and the yolks are still liquid, reduce the eat
to low, cover the skillet, and cook for another minute or until the
desired doneness is achieved. Slide the hash and eggs onto a plate.
Repeat with the remaining ingredients to make three more portions.
Serve immediately sprinkled with the dill as a garnish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Incompetence knows no barriers of time or place.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

I can sort of taste it; don't think it's one I would do even if Steve could eat corn. I don't use too many canned vegetables, tomatoes (I
know, they're really fruit) being the main one. Just something about
the taste of most of them that doesn't appeal to us.

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not,
they stay in the store. Corn is a rare buy, in any form--usually if I'm
making my family friendly chili for a cook off. I did have a serving of
corn at a local cafeteria last week; it was canned, white corn.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh or frozen
are *much* better- both in taste and mouthfeel.

We go with a lot of fresh vegetables. I was raised on fresh from the
garden in summer, canned from the garden or commercial frozen the rest
of the year. I used to use a lot of frozen vegetables when the girls
were home but with easy access to fresh now, I'll go with them.

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a
week of day camp. We took turns (in small groups, with an adult supervising) making lunch; one day it was a basic hamburger stew. Just brown ground beef, add canned vegetable soup and water, simmer for a
few minutes. Quick and easy to do over a campfire.

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
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