Ruth Haffly wrote to Dave Drum <=-

As I said the repeatability is 'portant. And I sample as I go - so
if I need to tweak things, BINGO. A little trick I learned is to
add a small amount of cinnamon. Not a lot or you'll get accused of
being from Cincy. But, often a pinch or two (never more than 1/8
teaspoon in 5# meat) will help the flavours wake-up and blend.

We've done that, or sometimes a bit of dark (at least 70%) chocolate.

I use Hershey's cocoa powder - not the drink mix. And I'm careful to
keep The chcoclate flavour as an undertone. I mis-measured as a
cook-off once and the judges sheets gigged me pretty hard for it.

We'll take an Aldi Mosher Roth bar and melt it in.

A whole segment? That seems a lot. But, hey, it's your chilli.

8<----- CUT ----->8

Steve is eligible for both, having served in Occupied Berlin and South Korea. Our post building doesn't have a restaurant (or bar) but does
have a decent commercial kitchen. For VFW and American Legion, the guys take turns cooking, don't know what the Marine Corps League does. Our Auxiliary president usually cooks for our meeting; she's a widow and
kids are out of the house but she still likes to cook in quantity so
we're well fed. (G)

I did my whole hitch after boot camp in Memphis. Only time I got outside
the friendly confines was on an around-the-world training flight with some weekend warriors making sure they got their "flight pay". Didn't get to
see much of the world since the inside of one military base looks much
like any other. And the mess halls are very similar.

Here's one of my chilli recipes that uses both cocoa and cinnamon.
You've probably aleady seen it - but it does make a nice pot of

red.

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

Seen it quite often, may have it saved on a floppy from when we had the C-64. (G)

This ain't chilli - but it ain't bad ....

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

Title: Navy Bean Stew
Categories: Stews, Pork, Beans, Poultry, Vegetables
Yield: 8 Servings

1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; 1/4" slices
29 oz Chicken broth; 2 cans
2 c Yellow onion; chopped
1 1/2 c Carrots; thin sliced
15 oz Can whole kernel corn
1 tb Minced parsley
1 1/2 ts Italian seasoning

Soak beans in 2 quarts of water overnight; drain. Place
in a large saucepan and add remaining water. Bring to a
boil; boil for 2 min. Reduce heat; cover and simmer for
60-70 minutes or until beans are tender. Drain.

In a Dutch oven, brown sausage. Add broth, onion,
carrots, corn, parsley, Italian season and beans. Cover
and bake at 350┬║F/175┬║C for 30 min. Uncover and bake 30
minutes longer or until bubbly.

Mildred Scherrer, Toad Squat, Arizona

Yield: 8-10 servings.

Recipe By: Taste of Home - Feb/March 1996

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... How do dragons blow out candles?
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I use Hershey's cocoa powder - not the drink mix. And I'm careful to
keep The chcoclate flavour as an undertone. I mis-measured as a
cook-off once and the judges sheets gigged me pretty hard for it.

We'll take an Aldi Mosher Roth bar and melt it in.

A whole segment? That seems a lot. But, hey, it's your chilli.

And not as noticeable as you would think, especially with the lesser
intense bars. 56% is good, not too sweet, not too bitter.

8<----- CUT ----->8

Steve is eligible for both, having served in Occupied Berlin and South Korea. Our post building doesn't have a restaurant (or bar) but does
have a decent commercial kitchen. For VFW and American Legion, the guys take turns cooking, don't know what the Marine Corps League does. Our Auxiliary president usually cooks for our meeting; she's a widow and
kids are out of the house but she still likes to cook in quantity so
we're well fed. (G)

I did my whole hitch after boot camp in Memphis. Only time I got
outside the friendly confines was on an around-the-world training
flight with some weekend warriors making sure they got their "flight
pay". Didn't get to see much of the world since the inside of one
military base looks much
like any other. And the mess halls are very similar.

And any time you're on a base/post/air field, etc, you're considered to
be on US soil. Too bad you couldn't get out "on the economy" and try a
local eatery in each place, probably would have opened your eyes to new foods/flavors long before Fido Cooking Echo existed. (G)

This ain't chilli - but it ain't bad ....

Title: Navy Bean Stew
Categories: Stews, Pork, Beans, Poultry, Vegetables
Yield: 8 Servings

1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; 1/4" slices
29 oz Chicken broth; 2 cans
2 c Yellow onion; chopped
1 1/2 c Carrots; thin sliced
15 oz Can whole kernel corn
1 tb Minced parsley
1 1/2 ts Italian seasoning

Another one I can't make for us because of the corn. Last week I pulled
a container just labeled "chili" and a date out of the freezer. It
wasn't one I'd made--very mild, lots of beans, little meat and no heat
but not a bad flavor. Thing is, neither of us can remember where we
picked it up. (G)


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


... MEMORY...The thing I forget with.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I use Hershey's cocoa powder - not the drink mix. And I'm careful to
keep The chcoclate flavour as an undertone. I mis-measured as a
cook-off once and the judges sheets gigged me pretty hard for it.

We'll take an Aldi Mosher Roth bar and melt it in.

A whole segment? That seems a lot. But, hey, it's your chilli.

And not as noticeable as you would think, especially with the lesser intense bars. 56% is good, not too sweet, not too bitter.

I buy the flavoured Moser-Roth bars - especially the Orange & Almond and
the Chile varieties. And, occasionally, a couple of the 70% Dark.

8<----- CUT ----->8

Steve is eligible for both, having served in Occupied Berlin and South Korea. Our post building doesn't have a restaurant (or bar) but does
have a decent commercial kitchen. For VFW and American Legion, the guys take turns cooking, don't know what the Marine Corps League does. Our Auxiliary president usually cooks for our meeting; she's a widow and
kids are out of the house but she still likes to cook in quantity so
we're well fed. (G)

I did my whole hitch after boot camp in Memphis. Only time I got
outside the friendly confines was on an around-the-world training
flight with some weekend warriors making sure they got their "flight
pay". Didn't get to see much of the world since the inside of one
military base looks much like any other. And the mess halls are
very similar.

And any time you're on a base/post/air field, etc, you're considered to
be on US soil. Too bad you couldn't get out "on the economy" and try a local eatery in each place, probably would have opened your eyes to new foods/flavors long before Fido Cooking Echo existed. (G)

I'm sure it would have and that's what I had been hoping for when I
finagled my way onto that "mission". But, I forget that these were
"Weekend Warriors" with day jobs that they wanted/needed to get back
to.

This ain't chilli - but it ain't bad ....

Title: Navy Bean Stew
Categories: Stews, Pork, Beans, Poultry, Vegetables
Yield: 8 Servings

1 lb Dry navy beans
4 qt Water; divided
1 1/2 lb Italian sausage; 1/4" slices
29 oz Chicken broth; 2 cans
2 c Yellow onion; chopped
1 1/2 c Carrots; thin sliced
15 oz Can whole kernel corn
1 tb Minced parsley
1 1/2 ts Italian seasoning

Another one I can't make for us because of the corn. Last week I pulled
a container just labeled "chili" and a date out of the freezer. It
wasn't one I'd made--very mild, lots of beans, little meat and no heat
but not a bad flavor. Thing is, neither of us can remember where we
picked it up. (G)

Oooopsie. Sorry 'bout that. I don't mind being allergic to bananas and marijuana. And having bologna trigger my gag reflex. But if corn was a
no-go for me ... I can't imagine how that wold disrupt my diet. It would
be easier to have Celiac disease like Shawn's wife.

As to the mystery chilli - flavour is what it's all about. If it's too
spicy the taste buds are temporarily "fried" and you won't taste much
except the heat. Bv)=

On that note - I've got my stock of 'minature pumpkins" (Scotch Bonnets)
for the trick-or-treaters. Hey, they asked for a trick .......

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

Title: Halloween Mummy Dogs
Categories: Five, Breads, Beef, Pork, Condiments
Yield: 8 Servings

8 oz Tube Crescent rolls
12 oz Pkg hotdogs
8 sl Fully cooked bacon
Yellow mustard; garnish
Sriracha; optional garnish

Set oven @ 350ºF/175ºC.

Cut each crescent roll into 6 thin strips.

Wrap a single strip of bacon on each hot dog.

Wrap each hotdog with crescent roll strips.

Place hotdogs 1-inch apart on an ungreased baking
sheet. Bake for 12-14 minutes, or until crescent rolls
are golden. Remove from oven and let cool for 2 mins.

Garnish with mustard or sriracha dots for eyes (opt)

Recipe Courtesy of Chef Rory, ALDI Test Kitchen

Makes 8 mummies

RECIPE FROM: https://new.aldi.us/recipes

Uncle Dirty Dave's Archives

MMMMM

... Laughter doesn't cost anything and it doesn't taste yucky!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,
In a message to Ruth Haffly you wrote:

no-go for me ... I can't imagine how that wold disrupt my diet. It
would be easier to have Celiac disease like Shawn's wife.

If you couldn't eat corn OR gluten that would be a very tough life. One
or the other at least there are choices. :)

On that note - I've got my stock of 'minature pumpkins" (Scotch
Bonnets) for the trick-or-treaters. Hey, they asked for a trick

I assume your house get's egged pretty bad every year?

Shawn


---
* Origin: I used to have an open mind, but my brain kept falling (1:229/452)

Hi Dave,

We'll take an Aldi Mosher Roth bar and melt it in.

A whole segment? That seems a lot. But, hey, it's your chilli.

And not as noticeable as you would think, especially with the lesser intense bars. 56% is good, not too sweet, not too bitter.

I buy the flavoured Moser-Roth bars - especially the Orange & Almond
and the Chile varieties. And, occasionally, a couple of the 70% Dark.

We buy the mint, chili, 70% and 85% varieties. I usually have the mint,
let Steve have most of the chili and we share the dark varieties.

8<----- CUT ----->8

I did my whole hitch after boot camp in Memphis. Only time I got
outside the friendly confines was on an around-the-world training
flight with some weekend warriors making sure they got their "flight
pay". Didn't get to see much of the world since the inside of one
military base looks much like any other. And the mess halls are
very similar.

And any time you're on a base/post/air field, etc, you're considered to
be on US soil. Too bad you couldn't get out "on the economy" and try a local eatery in each place, probably would have opened your eyes to new foods/flavors long before Fido Cooking Echo existed. (G)

I'm sure it would have and that's what I had been hoping for when I finagled my way onto that "mission". But, I forget that these were "Weekend Warriors" with day jobs that they wanted/needed to get back
to.

Too bad you couldn't have hitched a ride with active duty folks. They
usually get to go places often enough to know the "off the beaten path"
areas to check out.

This ain't chilli - but it ain't bad ....

Title: Navy Bean Stew
Categories: Stews, Pork, Beans, Poultry, Vegetables
Yield: 8 Servings

Another one I can't make for us because of the corn. Last week I pulled
a container just labeled "chili" and a date out of the freezer. It
wasn't one I'd made--very mild, lots of beans, little meat and no heat
but not a bad flavor. Thing is, neither of us can remember where we
picked it up. (G)

Oooopsie. Sorry 'bout that. I don't mind being allergic to bananas and marijuana. And having bologna trigger my gag reflex. But if corn was a no-go for me ... I can't imagine how that wold disrupt my diet. It
would be easier to have Celiac disease like Shawn's wife.

As to the mystery chilli - flavour is what it's all about. If it's too spicy the taste buds are temporarily "fried" and you won't taste much except the heat. Bv)=

I prefer taste over heat so usually don't make my chili hot enough to
burn the mouth. Steve knows where I keep whatever will heat it up to his
heat level if he thinks it's needed.

On that note - I've got my stock of 'minature pumpkins" (Scotch DD>

Bonnets) for the trick-or-treaters. Hey, they asked for a trick DD>

The kids aren't on to you yet or do they forget from year to year?

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


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)