Ruth Haffly wrote to Dave Drum <=-

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

Good to see you back as well. As for the function keys - try a
different keyboard. Unless you're using a leptop/netbook. Then you
have a problem requiring disassembly most likely.

I'm using a net book. Steve tried it, said to use the Function key as
well as the F6 or F9. It'll work that way until he can better trouble shoot it. Had to get a new battery for the net book, first 2 he ordered came in dead so 3rd was (successfully) ordered from a different source. It's about 4 or 5 years old so beginning to get a bit cantankerous. (G)

I had a *cheap* keyboard that came with my newest Dell mid-tower which required use of the "function" key along with Fi, F2. etc. I soon donated
it to Computer Banc to be someone else's problem.

Just for S&G I fired off one of my ASUS netbooks which are at least 15
years old. I'm considering whether or not to update the Linux that came pre-installed or just to let it churn along as-is. After having it on
(plugged in) all morning I took it to lunch with my friend Les to play
show and tell with my latest project. It fired up and did its thing at
the cafe ... even hooked into the WiFi and let me know "Captain! Incoming message" when I got an e-mail. So the battery is still good.

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before & Steve made a chocolate truffle cheese cake. Had rice and cole slaw with the ham.

I had thought you and Steve were R-Podding off to the wilds of the
Western US to vist chirrun and grandchirrun. Sean and I have been
trying to get Greg Mayman back into FIDO. Hopefully, if we're
successful it will induce Glen Jamieson and loose cannon, Kevin to
return as well

The R-Pod isn't a 4 seasons camper so we parked it for the winter. Not sure now, with my hand surgeries coming up (see message to Dale) when we'll be able to take it out again. We'd like to go up to NY to see Steve's family this spring, also have a 10 or 12 (forget exact dates)
trip to Alaska planned for late May. It would be nice to have the Austrailian guys back with us; its been a while since we've seen them.

Glen is surprising me by still being above ground. He's got to be in his
90s by now. And Kevin is atill Kevin .... as skewed in his outlook as he
ever was.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

I see that you're going to have new knuckles installed. I was not aware
that could be done - altho, I'm not surprised. Good luck!

Is that going to be to see the progeny or the Vermont thing? Just
being nosy here. Bv)=

No, trip to Alaska, a combination cruise and inland tour by train/bus. late May, get back to NC in wee small hours of June 1. Don't know about
a VT trip this year, have to see what happens this spring.

I've been to Alaska - where the state bird is the mosquito and the only
thing over that hill is more hills. Once was quite sufficient for me. I
can understand why Swisher retreats to the Geriatric Snowbird's village
in Aridzona every year.

Happy & blessed new year to all here,

Right back atcha.

This was my welcome the new year nosh on amateur night. Dennis and I
did not poke our heads outside the door from 1300 on 31 December until
the sun was up on 01 January.

We stayed in too, didn't go out until about 10:30 for church & lunch
after at the Hibachi Grill. First time there, a hole in the wall place, decent food. We split a seafood plate and each had a spring roll, with drinks and tip, just a bit over $20.

At which time I delivered the leftovers to my brother and his wife who were down with flu-like maladies - but not Covid.

Hopefully on the mend by now. So far we've avoided all of those
nasties.

As far as I know the "screaming wahjeemies" are over and the Charmin
supply is breathing a sigh of relief.

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

Looks good but sadly, one we can't do because of Steve's corn allergy.

I had quite forgotten about that. My good friend, Les, has an allergy to
fresh tomatoes. Cooked are OK. Which is a good thing since he is an ICS
Grand Master Chilli Cook.

My only allergies are to banananananas and marijuana (which got me out
of the 1960s pretty well intact). And I abhor bologna - but that's self inflicted. But it still triggers my gag reflex.

When you get your hands back in working order you may want to try this
for one of your church fund raisers. Georgia (my sister) used this recipe
10 fold in a fund-raiser for the local (to her) "Save the Opera House"
drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also
had Michael Loo to do a violin recital - which went over as well as the
chilli. The old Opera House was saved (and refurbished).

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 beef chuck
8 oz Suet
3 Ribs celery; w/leaves
1 ts Jalapeno powder; + more to
- taste
+=OR=+
1 Fresh jalapeno; stemmed
46 oz Can Red Gold tomato juice
46 oz Can chicken broth
1 tb Minor's or GFS beef base
+=IN=+
16 oz Boiling water
4 oz Baron's # 5640 chilli spice
- mix (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, jalapeno,
and tomato juice in a blender and puree.

Make sure all lumps of beef have been broken up. Place
the meat and 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

... Marshmallows: the candy you set on fire when you're camping - Neekha
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

Good to see you back as well. As for the function keys - try a
different keyboard. Unless you're using a leptop/netbook. Then you
have a problem requiring disassembly most likely.

I'm using a net book, a Dell, about 4 years old. Haven't used a desk top
as my main system since spring of 2009. When we moved up to NC from GA,
we didn't have the room for 2 desk top systems. I switched to using a
net book for 99.99% of my work, keeping the desk top free for Steve's
work. I like it in that it allows me to curl up in a comfy chair to
"compute".

I'm using a net book. Steve tried it, said to use the Function key as
well as the F6 or F9. It'll work that way until he can better trouble shoot it. Had to get a new battery for the net book, first 2 he ordered came in dead so 3rd was (successfully) ordered from a different source. It's about 4 or 5 years old so beginning to get a bit cantankerous. (G)

I had a *cheap* keyboard that came with my newest Dell mid-tower which required use of the "function" key along with Fi, F2. etc. I soon
donated it to Computer Banc to be someone else's problem.

At some point Steve will take a look at this machine. He let me use an
older net book he had while we were dealing with the dead batteries; it
was about a beat and a half slower than this so I was glad to get my
Dell back.

Just for S&G I fired off one of my ASUS netbooks which are at least 15 years old. I'm considering whether or not to update the Linux that

We've done that with older ones, including the EEPCs we got around 2008.
Steve put in a newer, basic OS and we donated them to a local school in
2020 when kids had to switch to remote learning. Trying to do a Zoom
session on a cell phone wasn't good for the kids so some of them were
able to get a (used) net book instead.

came pre-installed or just to let it churn along as-is. After having
it on
(plugged in) all morning I took it to lunch with my friend Les to play show and tell with my latest project. It fired up and did its thing at
the cafe ... even hooked into the WiFi and let me know "Captain!
Incoming message" when I got an e-mail. So the battery is still good.

Sounds like the battery got enough of a charge to let you use the system remotely. I generally work off the battery, plugging in when finished
for the day.

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before & Steve made a chocolate truffle cheese cake. Had rice and cole slaw with the ham.

I had thought you and Steve were R-Podding off to the wilds of the
Western US to vist chirrun and grandchirrun. Sean and I have been
trying to get Greg Mayman back into FIDO. Hopefully, if we're
successful it will induce Glen Jamieson and loose cannon, Kevin to
return as well

The R-Pod isn't a 4 seasons camper so we parked it for the winter. Not sure now, with my hand surgeries coming up (see message to Dale) when we'll be able to take it out again. We'd like to go up to NY to see

Glen is surprising me by still being above ground. He's got to be in
his 90s by now. And Kevin is atill Kevin .... as skewed in his outlook
as he ever was.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

I see that you're going to have new knuckles installed. I was not
aware that could be done - altho, I'm not surprised. Good luck!

Back in the 90s when we were in AZ, one of the ladies in our church (a
water color artist) had it done and resumed painting beautiful pictures.
I'm hoping it'll help with the sewing, especially basics like pinning
and cutting.

No, trip to Alaska, a combination cruise and inland tour by train/bus. late May, get back to NC in wee small hours of June 1. Don't know about
a VT trip this year, have to see what happens this spring.

I've been to Alaska - where the state bird is the mosquito and the
only thing over that hill is more hills. Once was quite sufficient for
me. I can understand why Swisher retreats to the Geriatric Snowbird's village in Aridzona every year.

We did an inland passage cruise in 2017, just whetted Steve's appetite
to see some of the inland, especially Denali. We were thinking about
hauling the camper up, along the Trans Canada/Alaska HWY but then covid
put a halt to those plans. A few years later, older, wiser, we decided a cruise/inland tour would be the better choice at this point. We should
be back home before major skeeter season.

This was my welcome the new year nosh on amateur night. Dennis and I
did not poke our heads outside the door from 1300 on 31 December until
the sun was up on 01 January.

We stayed in too, didn't go out until about 10:30 for church & lunch
after at the Hibachi Grill. First time there, a hole in the wall place, decent food. We split a seafood plate and each had a spring roll, with drinks and tip, just a bit over $20.

At which time I delivered the leftovers to my brother and his wife who were down with flu-like maladies - but not Covid.

Hopefully on the mend by now. So far we've avoided all of those
nasties.

As far as I know the "screaming wahjeemies" are over and the Charmin supply is breathing a sigh of relief.

Good to hear.

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

Looks good but sadly, one we can't do because of Steve's corn allergy.

I had quite forgotten about that. My good friend, Les, has an allergy
to fresh tomatoes. Cooked are OK. Which is a good thing since he is an
ICS Grand Master Chilli Cook.

AFAIK, I've no food allergies. I've had to cook for groups, taking
allergies into consideration, so I appreciate it if I'm told about them
ahead of time (even before grocery shopping).

My only allergies are to banananananas and marijuana (which got me

out DD> of the 1960s pretty well intact). And I abhor bologna - but
that's DD> self inflicted. But it still triggers my gag reflex.

Sounds like me with peanut butter, coffee, coconut and marischino
cherries. (G)

When you get your hands back in working order you may want to try this
for one of your church fund raisers. Georgia (my sister) used this

We don't fund raise outside of the church body as a general rule. Since
we joined, the church has had 2 yard sales open to the public, the last
one was about 5 years ago.

recipe 10 fold in a fund-raiser for the local (to her) "Save the Opera House"
drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also

Might be something for VFW or AL/ALA to consider however.

had Michael Loo to do a violin recital - which went over as well as
the chilli. The old Opera House was saved (and refurbished).

Michael's not around for a recital any more so we'd have to get another
source for "dinner music"--probably easy enough to do with the seminary
and college in town.

Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry

CONTINUED IN NEXT MESSAGE <<

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


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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

Yield: 32 Servings

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 **

Lots of work but if split up, should go quickly.

* 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.

Around here, people like beans in their chili. That should increase the
yiels.

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.

Have to think about giving this one a try--when my hands are working
right. (G)

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


... There cannot be a crisis today; my schedule is already full.

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

Ruth Haffly wrote to Dave Drum <=-

Just for S&G I fired off one of my ASUS netbooks which are at least 15 years old. I'm considering whether or not to update the Linux that

We've done that with older ones, including the EEPCs we got around
2008. Steve put in a newer, basic OS and we donated them to a local
school in 2020 when kids had to switch to remote learning. Trying to do
a Zoom session on a cell phone wasn't good for the kids so some of them were able to get a (used) net book instead.

came pre-installed or just to let it churn along as-is. After having
it on
(plugged in) all morning I took it to lunch with my friend Les to play show and tell with my latest project. It fired up and did its thing at
the cafe ... even hooked into the WiFi and let me know "Captain!
Incoming message" when I got an e-mail. So the battery is still good.

Sounds like the battery got enough of a charge to let you use the
system remotely. I generally work off the battery, plugging in when finished for the day.

On the other paw - I fired up my big ASUS laptop (the one I had at the
last Echo Picnic at Dale & Gail's former place). I wanted to cleam a lot
of "personal" stuff off of it preparatory to giving it to Georgia who's
now in an assisted living facility. Her cell phone and tablet just miss
filling her wants.

Anyway, when I unplugged it from the mains current it died. Battery is
pretty obviously shot. So a new example is on the way from Amazon. Just
U$20 .... she's a pretty good sister so she's worth that. Bv)=

8<----- CHOP ----->B

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

Looks good but sadly, one we can't do because of Steve's corn allergy.

I had quite forgotten about that. My good friend, Les, has an allergy
to fresh tomatoes. Cooked are OK. Which is a good thing since he is an
ICS Grand Master Chilli Cook.

AFAIK, I've no food allergies. I've had to cook for groups, taking allergies into consideration, so I appreciate it if I'm told about them ahead of time (even before grocery shopping).

My only allergies are to banananananas and marijuana (which got me

out DD> of the 1960s pretty well intact). And I abhor bologna - but
that's DD> self inflicted. But it still triggers my gag reflex.

Sounds like me with peanut butter, coffee, coconut and marischino cherries. (G)

When you get your hands back in working order you may want to try this
for one of your church fund raisers. Georgia (my sister) used this

We don't fund raise outside of the church body as a general rule. Since
we joined, the church has had 2 yard sales open to the public, the last one was about 5 years ago.

Chilli Suppers are big around here ... not surprising since the legislature designated Springfield as the "Chilli Capital of the Civilized Universe".

Pancake and Sausage breakfasts are a big deal as well. Went to one 2 Sundays ago, And I'll hit another next Sunday. Waiting for the announcement of the Italian-American War Veterans pancake and (Italian) sausage breakfast. Bit
of a different flavour for breakfast.

recipe 10 fold in a fund-raiser for the local (to her) "Save the Opera House"
drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also

Might be something for VFW or AL/ALA to consider however.

had Michael Loo to do a violin recital - which went over as well as
the chilli. The old Opera House was saved (and refurbished).

Michael's not around for a recital any more so we'd have to get another source for "dinner music"--probably easy enough to do with the seminary and college in town.

Have you got a "youth" symphony or band? Those seem to go over well.

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

Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds

3 lb Ground pork
3 tb Red wine vinegar
1 tb (ea) salt & fresh cracked
- black pepper
1 1/4 tb Dried parsley
1 tb Garlic powder;(not granules)
1 tb Onion powder; (not granules)
1 tb Dried basil; crushed
2 ts Sweet paprika
2 ts Red pepper flakes; to taste
- (opt)
3/4 ts Ground fennel seed
1/4 ts Brown sugar
1/4 ts Dried oregano; crushed
1/4 ts Dried thyme; crushed

Place the pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder,
onion powder, basil, paprika, red pepper flakes (if doing
hot sausage), fennel seed, brown sugar, oregano, and
thyme. Knead until flecks of spice are evenly distributed
through the sausage.

Divide the sausage into thirds, and form into 3 logs;
wrap each in plastic wrap. Place wrapped sausage into a
freezer bag before freezing, or store in refrigerator
for at least 12 hours (24 hours is better - UDD) before
cooking.

UDD NOTE: Can also be stuffed into casings to make 16
or so nice links. I prefer it as bulk sausage unless I
am making it for a party/tailgate event.

Recipe By: Michelle Leigh Gossman

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... When I was born I was so surprised I didn't talk for a year and a half.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

CONTINUED FROM PREVIOUS MESSAGE <<

Yield: 32 Servings

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 **

Lots of work but if split up, should go quickly.

Prepping for a chilli supper is a social occasion. Everyone has a good
time and it shows in the result.

* 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.

Around here, people like beans in their chili. That should increase the yield.

People in this area like beans (except kidney beans) in their red chilli.
Chile Verde (green) not so much.

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.

Have to think about giving this one a try--when my hands are working right. (G)

Good lock with that.

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

Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
Yield: 8 Servings

1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water

A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chilies aren't available
you can use canned.

* Omit the sugar for a lower-carb version.

Brown the chicken or pork in a small amount of lard
or oil, over high heat.

Place the browned chicken or pork, 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 very 30 minutes, add water as necessary.

Serve hot.

From: Mark Hurt @ Forsyth Chilli Cook-off

MM by Dave Drum - 20 January 2008

Uncle Dirty Dave's Kitchen

MMMMM

... Smaller plates discourage gluttony. But so does dining with dwarves
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

show and tell with my latest project. It fired up and did its thing at
the cafe ... even hooked into the WiFi and let me know "Captain!
Incoming message" when I got an e-mail. So the battery is still good.

Sounds like the battery got enough of a charge to let you use the
system remotely. I generally work off the battery, plugging in when finished for the day.

On the other paw - I fired up my big ASUS laptop (the one I had at the last Echo Picnic at Dale & Gail's former place). I wanted to cleam a
lot of "personal" stuff off of it preparatory to giving it to Georgia who's now in an assisted living facility. Her cell phone and tablet
just miss filling her wants.

Sorry to hear about your sister but I know she appreciates her brother
thinking of her. My cousins gave my dad an I-Pad (or similar, forgot
which as it was 5 years ago) when he was in the nursing home. He used it
a little bit, never could really figure it out, so when he passed away,
we gave it back to the cousins who gave it to him. Mom never had
anything like that as she wouldn't have known even how to turn it on.

Anyway, when I unplugged it from the mains current it died. Battery is pretty obviously shot. So a new example is on the way from Amazon.
Just U$20 .... she's a pretty good sister so she's worth that. Bv)=

It'll help you stay in touch with her.

8<----- CHOP ----->B

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

Looks good but sadly, one we can't do because of Steve's corn allergy.

I had quite forgotten about that. My good friend, Les, has an allergy
to fresh tomatoes. Cooked are OK. Which is a good thing since he is an
ICS Grand Master Chilli Cook.

AFAIK, I've no food allergies. I've had to cook for groups, taking allergies into consideration, so I appreciate it if I'm told about them ahead of time (even before grocery shopping).

My only allergies are to banananananas and marijuana (which got me

out DD> of the 1960s pretty well intact). And I abhor bologna - but
that's DD> self inflicted. But it still triggers my gag reflex.

Sounds like me with peanut butter, coffee, coconut and marischino cherries. (G)

When you get your hands back in working order you may want to try this
for one of your church fund raisers. Georgia (my sister) used this

We don't fund raise outside of the church body as a general rule. Since
we joined, the church has had 2 yard sales open to the public, the last one was about 5 years ago.

Chilli Suppers are big around here ... not surprising since the legislature designated Springfield as the "Chilli Capital of the
Civilized Universe".

Not a surprise. Western NY usually made chowder--I know it had chicken
in it but don't remember other meats. At one time my mom had a copy of
the recipe Dad's family used but it vanished into a black hole before I
could make a copy of it. My brother has the family chowder pot but
AFAIK, it's just taking up space in his garage.

Pancake and Sausage breakfasts are a big deal as well. Went to one 2 Sundays ago, And I'll hit another next Sunday. Waiting for the announcement of the Italian-American War Veterans pancake and
(Italian) sausage breakfast. Bit of a different flavour for breakfast.

Sounds good. The Legion and Auxillary do a pancake breakfast once a
month as a fundraiser & the VFW has a chuck wagon (burgers and hot dogs)
they take to community events as their major fund raiser.

recipe 10 fold in a fund-raiser for the local (to her) "Save the Opera House"
drive. They did 8 ounce bowls and ran out of chilli. Bv)= They also

Might be something for VFW or AL/ALA to consider however.

had Michael Loo to do a violin recital - which went over as well as
the chilli. The old Opera House was saved (and refurbished).

Michael's not around for a recital any more so we'd have to get another source for "dinner music"--probably easy enough to do with the seminary and college in town.

Have you got a "youth" symphony or band? Those seem to go over well.

There's a youth choir in town, don't know about instrumental music but
wouldn't be surprised if there is one.

Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds

Looks good. Might be something to try making one of these days (years).
(G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

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

Hi Dave,

CONTINUED FROM PREVIOUS MESSAGE <<

Yield: 32 Servings

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 **

Lots of work but if split up, should go quickly.

Prepping for a chilli supper is a social occasion. Everyone has a good time and it shows in the result.

Basically true of any time folks get together to cook, isn't it?

* 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.

Around here, people like beans in their chili. That should increase the yield.

People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.

Seems like anything goes here from what I've seen. The beanless chilis
don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.

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.

Have to think about giving this one a try--when my hands are working right. (G)

Good lock with that.

Thanks, next Tuesday I get the new joint, after that heals, the tendon
will be fixed. First one I have therapy right away, second one I need to
keep the hand immobile for a month before I can start therapy.

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


... It works! Now, if only I could remember what I did.

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

Ruth Haffly wrote to Dave Drum <=-

(combined with 1st post reply)

Chilli Suppers are big around here ... not surprising since the legislature designated Springfield as the "Chilli Capital of the
Civilized Universe".

Not a surprise. Western NY usually made chowder--I know it had chicken
in it but don't remember other meats. At one time my mom had a copy of
the recipe Dad's family used but it vanished into a black hole before I could make a copy of it. My brother has the family chowder pot but
AFAIK, it's just taking up space in his garage.

Pancake and Sausage breakfasts are a big deal as well. Went to one 2 Sundays ago, And I'll hit another next Sunday. Waiting for the announcement of the Italian-American War Veterans pancake and
(Italian) sausage breakfast. Bit of a different flavour for breakfast.

Sounds good. The Legion and Auxillary do a pancake breakfast once a
month as a fundraiser & the VFW has a chuck wagon (burgers and hot
dogs) they take to community events as their major fund raiser.

Post 32 (where my brother was commander for a couple of years) has "The
Mess Hall" which is open to the public. It's a pub serving both food and "adult" beverages. Profits are a big part of the Post's budget. They host
a chilli cook-off as well as a couple of chicken-fry fundraisers every
year. They are well known in the north end of town for their fried buzzard.

8<----- Jump to chilli ----->B

Around here, people like beans in their chili. That should increase the yield.

People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.

Seems like anything goes here from what I've seen. The beanless chilis don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.

Texas chauvanists have spent years trying to convince people that beans
don't belog in chilli. Chilli was developed by trail cooks adding chilies
and other spices to beef that had "gone off" due to lack of refrigeration.
They added beans to the mix to stretch the budget since beans are waaaay
less expensive than beef.

Thanks, next Tuesday I get the new joint, after that heals, the tendon will be fixed. First one I have therapy right away, second one I need
to keep the hand immobile for a month before I can start therapy.

Hang in there. Sometimes life sucks but it beats what's in second place.

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

Title: Roy Rogers Crispy Fried Chicken - Copycat
Categories: Poultry, Herbs, Dairy
Yield: 1 Serving

2 tb Flour
1/2 tb Cornstarch
1 ts Salt
1/2 ts Accent seasoning (MSG)
1/2 ts Ground black pepper
1/4 ts Onion powder
1/4 ts Powdered sugar
1/8 ts Paprika
3 Chicken drumsticks
Oil for deep-fryer
1/2 ts Powdered egg white
3 tb Milk

Pre-heat your deep fryer to 375øF/190øC.

In a mixing bowl, blend egg whites and milk with a wire
whisk -- set aside.(Make sure they're mixed
thoroughly--somewhat "frothy".).

Measure dry ingredients into a gallon sized Zip Lock type
bag, close, and shake well to mix.

Generously coat the drumsticks with the milk-egg mixture,
and place them in the bag of seasonings. (I recommend
doing 3 at a time) Then shake the bag until well coated.

Drop into deep fryer and allow to cook 15 minutes. (Fry no
more than 9 at a time -- and if cooking 9, go 18-22 min,
eyeball 'em) When the drumsticks are done, they will be a
dark golden brown.

Remove crispy chicken and drain on a paper towel lined
plate. CAUTION! They will be very HOT, so allow them to
cool 5-8 minutes before serving.

Note: You can remove the skin for "skinless crispy
chicken" if you prefer.

Note 2: Try this coating recipe and cooking method with
CHICKEN TENDERS. Just cut up boneless breasts into bite
sized pieces, coat with milk-egg/seasoning and deep fry.

Note 3: You can also use this coating and cooking method
for wings, thighs, breasts etc. Just be sure to coat well
and adjust cooking time for the different sizes of
chicken.

By Impera Magna on May 27, 2005

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... 'Tis an ill wind that blows no minds. -- Malaclypse the Younger
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

(combined with 1st post reply)

Makes sense to combine them.

announcement of the Italian-American War Veterans pancake and
(Italian) sausage breakfast. Bit of a different flavour for breakfast.

Sounds good. The Legion and Auxillary do a pancake breakfast once a
month as a fundraiser & the VFW has a chuck wagon (burgers and hot
dogs) they take to community events as their major fund raiser.

Post 32 (where my brother was commander for a couple of years) has
"The Mess Hall" which is open to the public. It's a pub serving both
food and "adult" beverages. Profits are a big part of the Post's

Ours is a dry post and there's no "mess hall" operation. The kitchen is
used for meals on AL (American Legion), MCL (Marine Corps League, VFW
(Veterans of Foreign Wars) and ALA (American Legion Auxillary) meeting
nights. It's also rented out one or two days a week for commercial
bakers. The Hall is used by several groups during the week, including
several that used to meet at the local senior center. That building was renovated and was about to reopen when Covid hit in 2020. They finally
reopened about a year ago, then about a month later got hit by lightning
and caught fire. Didn't destroy the whole building but as I understand
things, they're having problems with the insurance companies that has to
be settled before they can rebuild.

budget. They host a chilli cook-off as well as a couple of chicken-fry fundraisers every
year. They are well known in the north end of town for their fried buzzard.

Sounds like a worthy cause. The local fire department and one of the
local churches do fish fries about once a year as fund raisers; we've
supported the former more than the latter.

8<----- Jump to chilli ----->B

Around here, people like beans in their chili. That should increase the

People in this area like beans (except kidney beans) in their red
chilli. Chile Verde (green) not so much.

Seems like anything goes here from what I've seen. The beanless chilis don't seem to do as well, despite our years of trying to educate folks
as to what true chili is.

Texas chauvanists have spent years trying to convince people that
beans don't belog in chilli. Chilli was developed by trail cooks
adding chilies and other spices to beef that had "gone off" due to
lack of refrigeration. They added beans to the mix to stretch the
budget since beans are waaaay less expensive than beef.

I grew up with beans in my chili, have made it that way quite often
myself. Added corn when Steve and I got married, until he realised his
corn allergy. Now I'll make chili for us with tomatoes, meat, peppers
and onions; for church competitions and pot lucks, I'll do chili the way
I used to make it, making it on the mild side for chili wimps.

Thanks, next Tuesday I get the new joint, after that heals, the

tendon RH> will be fixed. First one I have therapy right away, second
one I need RH> to keep the hand immobile for a month before I can start
therapy.

Hang in there. Sometimes life sucks but it beats what's in second
place.

As I say when people ask how I'm doing.....my usual reply is "living and breathing, beats the alternative".

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


... It works! Now, if only I could remember what I did.

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

Hi Denis,

Originating Area: NETMAIL

Like Dave, I'll answer Netmail in the appropriate (in this case,
cooking, echo.

Might be something for VFW or AL/ALA to consider however.

What is ^^^ & ^^+^^^?

Veterans of Foreign Wars, American Legion/American Legion Auxillary.

Michael's not around for a recital any more so we'd have to get another RH>> source for "dinner music"--probably easy enough to do

with the seminary RH>> and college in town.

Have you got a "youth" symphony or band? Those seem to go over well.

There's a youth choir in town, don't know about instrumental music but wouldn't be surprised if there is one.

There is a youth choir in my university + instrumental music.
And in Your?

I don't know about instrumental music groups for youth in our town; I
think there is one, but can't say for sure.

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


... A truly wise person knows that he knows not.

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