Text 18439, 90 rader
Skriven 2007-08-02 18:58:37 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av hap newsom
Ärende: Re: DISASTROUS 476
==========================
*** Quoting hap newsom from a message to Carol Shenkenberger ***

-> -> One thing we want is a solid wood door with no paneling (or removable 
-> hn> paneling,
-> -> 
-> -> or paneling on just one side) to make into a flip down garage table 
hn> again 
-> -> 
-> hn> I see those on Craigslist ALL the time so you should have no problem f
-> hn> one for free !
-> 
-> Cool!  If local to my area, will work out.
-> 
hn> If not a sheet of plywood works well too...you can even put hinges on
hn> legs so that they "drop" into position when the "table" is lowered! Wh
hn> a kid in South Carolina we had a train layout that was done on a 4X8 s
hn> plywood...the legs were hinged and the whole layout was attached to th
hn> wall with piano hinges as well...when the layout was pulled away from
hn> wall into the horizontal position the legs dropped down into position
hn> train layout was stable as could be!

Same way we do the door, but the seasoned door wont warp like a simply plywod
will so it's much more useful for this.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Southern Chili
 Categories: Chili, Diabetic, Steak, Xxcarol
      Yield: 10 Servings
 
      3 lb Beef, inexpensive cut 'steak
      1 sm Bag dry kidney or red beans
      1    Fistful black eye peas (dry)
      1    Fistful black beans (dry)
     24 oz Contadina tomato sauce
     24 oz Contadina stewed tomatos
      2 c  Water
      2 c  Rough chopped onions (2 lg)
      2    Green peppers, chopped rough
      1    Yellow summer squash
      1    Green zucchini
    1/2 c  Califlower bits (stems too)
      1    Fistful fresh green beans
      3 tb Chili powder (or more)
      1 tb Black pepper
      1 ts Cumin or comino seeds
      1 ts Hot sweet red pepper
 
  Ok, one of the hardest to type up, is my famous/infamous *Southern*
  chili.
  
  Fact is, I have never made it the same twice, and I've never really
  measured anything I put in it.  I have attempted to list the most
  common forms, but any one item you see listed, other than the beef,
  beans, and tomato, and spices, is optional.  It will *not* taste
  right without some of the optional stuff though.  Feel free to add
  extra things not listed, such as I often toss in some fresh tomatos,
  a handful of cooked butter beans, worstershire sauce, olives, a
  radish or so, a bit of finely cooked pork (shred first).  In fact,
  almost anything lands in there!
  
  Ok to start, this was designed for *long time* cooking over the stove
  in a cast iron 'big as they make'em' deep frypan.  Its best made that
  way. Requires frequent addition of water as it cooks.
  
  Take the beef, inexpensive cut works as well or *better* in this dish.
  Should be the big 'chunks' probably with bone in, not overly marbled
  but with some fat about it.  Now slice that to bite sized bits.  You
  want something simular to a stroganoff beef strip.  Cut across the
  grain so it cooks more tender.
  
  Chop all the veggies, but dont worry about making them very small
  choppings.  'Mincing' not required.  I like to be able to tell what I
  am eating.
  
  Put the ingredients in, pretty much same order as listed.  If you run
  out of space, stop.  If you have more space, add optional things and
  more water.
  
  Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if
  it is more than barely bubbling.
  
  From the kitchen of:  xxcarol From: Carol Shenkenberger Date: 16 Mar
  98
 
MMMMM
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)