Text 14103, 136 rader
Skriven 2014-06-11 17:33:10 av Dave Drum (1:18/200)
     Kommentar till en text av Bill McGarrity
Ärende: Welcome
===============
-=> Bill McGarrity wrote to Dale Shipp <=-

 DS> Welcome to the Fidonet Cooking echo.  Glad you popped your head in the
 DS> door.  Pull up a chair and stay awhile.

 BM> Thank ya.. I've been reading but I'm not much of a chef.  I get by so
 BM> to speak with making meals but it's mostly grilled chicken. (I know,
 BM> boring)... but I've been seeing chili recipies and they look REALLY
 BM> good... :)

Well, y'know, we've always said that we need eats, too. If it weren't for the 
eats we'd have no one to cook for.   Bv)=
 
 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Zesty Shrimp Dip
 DS>  Categories: Appetizer, Dips, Seafood, Sthrn/livng
 DS>       Yield: 2 cups(aprx)

 DS>       3 oz Cheese, cream; softened
 DS>       8 oz Sour cream
 DS>       2 ts Lemon juice
 DS>       1 pk Salad dressing mix, Italian
 DS>       2 tb Pepper, green; chopped fine
 DS>   4 1/4 oz Shrimp, med.; drained,
 DS>            -rinsed and chopped

 DS>   Beat cream cheese until light and fluffy.  Stir in remaining
 DS>   ingredients. Chill at least 1 hour.  Serve with fresh vegetables.
 DS>   Yield: 1-2/3 cups.

 DS>   SOURCE: Southern Living Magazine, July, 1980.
 DS>   Typed for you by Nancy Coleman.

 BM> This looks good... :)

Want to make it really "zesty"? Use 2 tb of Ortega or Old El Paso chopped 
green chilies in place of the bell pepper.   Bv)=  That's what I would do - I 
always have a few cans of chopped green chilies around. Don't always have bell 
pepper.

Here is my current chilli recipe - wins prizes, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     46 oz Can Red Gold tomato juice
     46 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt
           Finely diced bell pepper;
           - opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans **

  * Or Ray's Chilli Mix

  ** Not at an ICS cook-off unless entering the new "Home-
  style" category. At your home - or restaurant: beans are
  fine if you like them. (but NOT kidney beans)
  
  This should produce 2+ gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) than its originator in those
  contests more than once.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM

... Uncle Ben's Perverted Rice - now in the new Leather Box!!!
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