Text 11535, 83 rader
Skriven 2014-03-30 11:20:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Picnic, 2014
====================
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> Title: Raspberry Chicken
 DD>> 3 lb Chicken thighs; boned, skinned if you like
 DD>> 18 oz Raspberry puree
 NB>> Looks pretty tasty...  :)   Might you try it this year...?

 DD> I've been leaning more toward bringing a bunch of sausages - fresh
 DD> (frozen actually) kielbasa, garlic sausage, hot Italian, and/or
 DD> bratwurst. And maybe, just possibly, some chorizo. My brother and Ms.

 NB> Those sound nicely tasty, too..  :)
 
I brought the kielbasa and the garlic sausages to the Canadian Caper picnic in
'99 at Flo Thompson's. And on the way home Georgia said to me "We could put one
of these on. Couldn't you Big Brother?" And the rest, as they say, is hist'ry. 
  Bv)=

IIRC I did a venison sauerbraten for that picnic and after, back at tin-can
central Michael fried up tree rat for those who had never had squirrel.

 DD> Vicky and I are going to be making a bunch of sausages for his American
 DD> Legion post to use in a fund-raiser - which is going to involve getting
 DD> the local health department out to inspect stuff and pass on our
 DD> materials and methods. And if I'm going to that amount of effort I want
 DD> to get some of the benefits. We'll be using the kitchen at the Legion
 DD> post as well as their walk-in cooler and freezer for storage.

 NB> Getting some of the benefits makes sense to me..  :)  And sharing them
 NB> with us seems like a nice idea, too..  ;)

 DD> If that was not happening I'd likely be making a big pot of my chilli
 DD> at the picnic.

 NB> Ah... another good idea..  (G)   I think you'd been threatening that
 NB> one if you'd made it to a previous picnic or two..  ;)

We'll see how it plays out. I might do both.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Verde
 Categories: Pork, Chilies, Vegetables, Stews
      Yield: 3 Servings
 
  1 1/2 lb Pork; in 1/2" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 c  Roasted green NuMex chilies;
           - seeded, diced (pick your
           - heat)
      4 cl Garlic; peeled, chopped
      1 lg Onion; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
      1 ts Cumin
      3 tb Lard
      2 c  Water
 
  Brown the pork in a small amount of lard or oil, over
  high heat.
  
  Place the browned meat, chile sauce and tomatillos into a
  crock pot set on low, or a large, covered pot over low heat.
  Simmer for 2 hours. Add remaining ingredients and simmer for
  an additional 2 hours. Check every 30 minutes and add
  chicken broth as necessary.
  
  Serve hot.
  
  Meal Master Format by Dave Drum - 11 September 2001
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Where we have strong emotions, we're liable to fool ourselves. Carl Sagan
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