Text 23069, 80 rader
Skriven 2007-11-19 18:24:00 av Sean Dennis
     Kommentar till en text av DAVE DRUM
Ärende: Re: Flying
==================
-=> DAVE DRUM wrote to HAP NEWSOM <=-

 DD> I'll bet he is weeping, wailing and gnashing his teeth over the
 DD> rumoured merger of Untied and Delta. We'll see how that plays out.

The news is on here and they just had a story saying that both companies
were strongly denying merger talk.  The gimmement also said that they
don't really like the idea that two of the "big three" airlines would
merge.  A lot of people that work for Delta that I know are nervous
about losing their jobs if Delta pulls up and moves to Chicago.

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

      Title: Chili ( Georgia Chain Gang )
 Categories: Chili
      Yield: 20 Servings

      1 c  Burgundy,dry
    1/2 ts Thyme,dried
      2    Bay leaves
      4    Garlic cloves,med,fine chop
    1/2 ts Black pepper,freshly ground
      6 lb Beef,coarse grind
      2    Chicken breasts,large
           Water
      2 ts Salt
      2 tb Oil,vegetable
      2    Onions
      3    Pork chops,coarse grind
     10 tb Red chile,mild,ground
      1 ts Cayenne pepper
      1 ts Oregano,dried,pref.Mexican
    1/2 ts Cumin
           Rosemary
  1 1/2 c  Tomatoes,Italian-style
     16 oz Tomato sauce
      8 oz Tomato sauce,Mexican hot
      1 cn Chiles,green,mild,whole
      1 cn Jalapeno peppers,pickled
      2 tb Hot pepper sauce,liquid
      1 tb Butter
      3    Chiles,fresh whole green
    1/2 c  Mushrooms
    1/2 c  Sauterne
     12 oz Beer

  1. In a large non-aluminum (preferably glass or glazed cast iron)
  bowl make a marinade by combining the burgundy, thyme, bay leaves,
  garlic, and black pepper. Place all the beef in the bowl and mix
  lightly to coat the meat well. Cover and refrigerate overnight. (If
  time is short marinate for 2 hours at room temperature.) 2. Place the
  chicken breasts in a saucepan with enough water to cover. Add 1
  teaspoon salt and simmer over low heat for 1/2 hour. Remove the
  chicken reserving the liquid. Chop the chicken breasts fine and
  reserve. 3. Meal the oil in a large heavy pot. Add the onions and
  cook until they are translucent. 4. Meanwhile, drain the beef,
  straining and reserving the marinade. Mix the beef and pork together,
  then combine the meats with the ground chile, cayenne pepper,
  oregano, cumin, rosemary, and the rest of the salt. Add this
  meat-and-spice mixture to the pot with the onions. Break up any lumps
  with a fork and cook, stirring occasionally, until the meat is evenly
  browned. 5. Add half the marinade, the reserved chicken, tomatoes,
  both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper
  sauce to the pot. 6. Melt the butter in a heavy skillet over medium
  heat. Add the fresh chiles, mushrooms, and a small amount of the
  Sauterne and cook for 3 minutes. Add this to the pot. 7. Bring to a
  boil and simmer, uncovered, for at least 3 hours. When the chili is
  cooking, from time to time stir in the remaining marinade, the
  remaining Sauterne, and beer. If more liquid is needed, stir in the
  water the chicken was cooked in. Taste and adjust seasonings. From:
  Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

MMMMM

Later,
Sean
 

--- EzyQwk V2.15g0 01FA026A
 * Origin: Sean's Hole In The Wall (1:261/38.200)