Ruth Haffly wrote to Dave Drum <=-
The Rotary Club in the town I grew up in always does a pancake supper
on Election Day. I recall going once, but that was when my mom was
taking college classes on Tuesday nights and Dad "treated" us for
supper.
I always like to do the pancake and sausage breakfasts. Especially
the one put on by the Italian-American War Veterans at the KC Hall.
I slip my squeeze bottle of honey into my pocket and go pig out -
not planning on eating anything ese for the rest of the day. And
I either buy a box of the Italian sausage patties to take home with
me or visit the packer that supplies them the next day.
Sounds like a good idea. The American Legion post does a monthly
pancake and sausage breakfast as a fund raiser but their sausage
comes from Sam's. They are now serving blueberry pancakes--used to
do plain, then blueberry on request, now all blueberry.
I always like to do the pancake and sausage breakfasts. Especially
the one put on by the Italian-American War Veterans at the KC Hall.
I slip my squeeze bottle of honey into my pocket and go pig out -
not planning on eating anything ese for the rest of the day. And
I either buy a box of the Italian sausage patties to take home with
me or visit the packer that supplies them the next day.
Sounds like a good idea. The American Legion post does a monthly
pancake and sausage breakfast as a fund raiser but their sausage
comes from Sam's. They are now serving blueberry pancakes--used to
do plain, then blueberry on request, now all blueberry.
None of our pancake breakfasts are monthly. Just annual. But there are enough of them at various venues to satisfy nearly anyone's cravings.
Lincoln Memorial Garden annual pancake breakfast as relatively new but well attended. And it's more like a full home-style breakfast with
eggs cooked to order rather than the more usual "scrambled" from a
bag. And
refills on both pancakes and sausage. There is a choice of regular
cakes or bueberry or chocolate chip - just like the other P&S
breakfasts.
Title: Chocolate Chip Pancakes
Categories: Breads, Chocolate, Dairy
Yield: 8 servings
Ruth Haffly wrote to Dave Drum <=-
None of our pancake breakfasts are monthly. Just annual. But there are enough of them at various venues to satisfy nearly anyone's cravings.
AFAIK, the Legion one is the only pancake breakfast in town. It's the post's major fund raiser so they really took a hit when COVID shut everything down but they've rebounded well.
Lincoln Memorial Garden annual pancake breakfast as relatively new but well attended. And it's more like a full home-style breakfast with
eggs cooked to order rather than the more usual "scrambled" from a
bag. And refills on both pancakes and sausage. There is a choice of regular cakes or bueberry or chocolate chip - just like the other
P&S breakfasts.
Title: Chocolate Chip Pancakes
Categories: Breads, Chocolate, Dairy
Yield: 8 servings
Much as I like chocolate, I don't like chocolate chip pancaakes. Could
be, because I top the pancakes with maple syrup, the maple and
chocolate flavors aren't, in my mind, entirely compatable. I've pretty well given up on pancakes and waffles but do get my maple in other
ways, like drizzled over vanilla ice cream.
AFAIK, the Legion one is the only pancake breakfast in town. It's the post's major fund raiser so they really took a hit when COVID shut everything down but they've rebounded well.
Our other major fund raiser food event is the chilli supper. I don't
know how many thousands of gallons of red chilli my friend Les cooked
for the chilli suppers over the years. But with his passing I suspect
that unless someone else steps up that will dwindle.
Title: Chocolate Chip Pancakes
Categories: Breads, Chocolate, Dairy
Yield: 8 servings
Much as I like chocolate, I don't like chocolate chip pancakes. Could
be, because I top the pancakes with maple syrup, the maple and
chocolate flavors aren't, in my mind, entirely compatable. I've pretty well given up on pancakes and waffles but do get my maple in other
ways, like drizzled over vanilla ice cream.
I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=
My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.
Here's the recipe that Les used for the chilli suppers. I knopw I've posted it before but I'm feeling nostalgic.
Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry
Yield: 32 Servings
Ruth Haffly wrote to Dave Drum <=-
AFAIK, the Legion one is the only pancake breakfast in town. It's the post's major fund raiser so they really took a hit when COVID shut everything down but they've rebounded well.
Our other major fund raiser food event is the chilli supper. I don't
know how many thousands of gallons of red chilli my friend Les cooked
for the chilli suppers over the years. But with his passing I suspect
that unless someone else steps up that will dwindle.
Most likely will, unfortunatly. But, for as long as it lasts, those
who knew him will keep his memory alive.
Title: Chocolate Chip Pancakes
Categories: Breads, Chocolate, Dairy
Yield: 8 servings
Much as I like chocolate, I don't like chocolate chip pancakes. Could
be, because I top the pancakes with maple syrup, the maple and
chocolate flavors aren't, in my mind, entirely compatable. I've pretty well given up on pancakes and waffles but do get my maple in other
ways, like drizzled over vanilla ice cream.
I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=
My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.
i like those as well, but having been raised on nothing but real maple syrup, it still ranks #1 for a topping in my book.
Here's the recipe that Les used for the chilli suppers. I knopw I've posted it before but I'm feeling nostalgic.
Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry
Yield: 32 Servings
You will have those feelings for quite a while. Make up a batch of his chili and take it to a homeless shelter or soup kitchen; that'll help
them out and you'll feel better for it.
Our other major fund raiser food event is the chilli supper. I don't
know how many thousands of gallons of red chilli my friend Les cooked
for the chilli suppers over the years. But with his passing I suspect
that unless someone else steps up that will dwindle.
Most likely will, unfortunatly. But, for as long as it lasts, those
who knew him will keep his memory alive.
I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-
https://tinyurl.com/CHILLI-POT
He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.
I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=
My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.
i like those as well, but having been raised on nothing but real maple syrup, it still ranks #1 for a topping in my book.
We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.
I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.
Here's the recipe that Les used for the chilli suppers. I knopw I've posted it before but I'm feeling nostalgic.
Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry
Yield: 32 Servings
You will have those feelings for quite a while. Make up a batch of his chili and take it to a homeless shelter or soup kitchen; that'll help
them out and you'll feel better for it.
Strangely enough that's where the leftover chilli from a chilli supper always went. Either St. Jhn's Breadline or 8th Street Mission. Bv)=
Ruth Haffly wrote to Dave Drum <=-
I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-
https://tinyurl.com/CHILLI-POT
He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.
No chance she would donate one to you? I've got a 12 qt Revere Ware stainless steel that we bought out in in AZ and a 24 qt boiling water
bath canner but even the latter is a couple of gallons short of 10.
Don't know which daughter will lay claim to them eventually.
I'm not a fan of chocolate chimp pancakes either. But many are or they wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except furniture. Bv)=
My favourite sweet toppings for pancakes/waffles are jams, jellies,
fresh fruit, preserves or honey.
i like those as well, but having been raised on nothing but real maple syrup, it still ranks #1 for a topping in my book.
We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.
My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.
I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.
Don't see too much of that around here.
I'm sure some will try to "step up" but it will be tough as they don't have the assortment of huge pots that Les used. Many of them were
large, repurposed aluminum pressure canneers. Like this 10+ gallon one
-
https://tinyurl.com/CHILLI-POT
He had three like that and some smaller - but not much smaller ones.
Sara will likely donate them to Habitat for Humanity.
No chance she would donate one to you? I've got a 12 qt Revere Ware stainless steel that we bought out in in AZ and a 24 qt boiling water
bath canner but even the latter is a couple of gallons short of 10.
Don't know which daughter will lay claim to them eventually.
If I asked she probably would. But, I'm not going to ask. I've got a
nice stainless steel stock pot with a thick bottom which will make a
nice size batch of chilli. And has, on occasion, done seafood gumbo
and other soupy things. But, at 82 I'n not the dynamo tha Les was and
I'm winding down a lot of things.
We had real maple sirup (that's the way the maker splled it) from
Funk's Grove - just up the road from here.
My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.
Is maple sap flammable? I don't know - but it seems a stretch.
I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.
Don't see too much of that around here.
Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.
I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.
huge batch cooking any more. It's still fun to do jams or preserves
every few years; Steve is the main consumer of them so a batch will
Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like
regular corn. I know he can consume sorgum in small quantities as
he's used it for a sweetener in his coffee from time to time.
Ruth Haffly wrote to Dave Drum <=-
If I asked she probably would. But, I'm not going to ask. I've got a
nice stainless steel stock pot with a thick bottom which will make a
nice size batch of chilli. And has, on occasion, done seafood gumbo
and other soupy things. But, at 82 I'n not the dynamo tha Les was and
I'm winding down a lot of things.
I understand. I'm younger than you and at one time I would have jumped
at the chance to get a big pot like that. I've slowed down a lot, especially the last 10 years, not doing as much putting up or huge
batch cooking any more. It's still fun to do jams or preserves every
few years; Steve is the main consumer of them so a batch will last a
good while. Hate to see the figs on the tree go to waste so we will
pick them and use them in various things but not going out to buy
bushels of produce.
We had real maple sirup (that's the way the maker spelled it) from
Funk's Grove - just up the road from here.
My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.
Is maple sap flammable? I don't know - but it seems a stretch.
It was; I didn't see the incident but heard about it.
I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.
Don't see too much of that around here.
Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.
I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.
Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.
huge batch cooking any more. It's still fun to do jams or preserves
every few years; Steve is the main consumer of them so a batch will
My mom still makes Jam and "Salsa" once every few years. As Dad gets
more and more picky he will now only eat the jam with chunks of fruit
in it and when the fruit is gone he won't touch it.
Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like
regular corn. I know he can consume sorgum in small quantities as
he's used it for a sweetener in his coffee from time to time.
Maybe try a very small bowl for him and see how he does? If doesn't affect him you've got another snack! ;)
My parents knew several farmers who had sugar bushes. Then also, when
he was in high school, for a few years my younger brother tapped some
of the maple trees around our/our neighbor's (with his OK) property.
First year or 2 mom boiled it down on the kitchen stove, then my
brother got enough sap that dad took it outside to the gas grill. That came to a fast end when something (probably adding sap),spilled and
caught fire. Dad put it out fast but the local fire department was also called in as a back up. Next year my brother was off to college and my parents went back to buying syrup.
Is maple sap flammable? I don't know - but it seems a stretch.
It was; I didn't see the incident but heard about it.
According to BASCOM's Safety Data Sheet "Maple syrup is not flammable. Dispose of waste according to applicable local and national
regulations. Avoid handling techniques which are capable of producing and/or
dispersing fugitive dust. Remove ignition sources." Through the magic
of 'cut & paste'. Bv)=
I still didn't care for it from the start, preferring another locally
made sweetener - sorghum m olasses.
Don't see too much of that around here.
Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just like popcorn but tastes very different.
I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though
using 3/4 cup tto 1 cup of sorghum kernels. But, I like to share.
Hmmmmmmmmmm, wonder if popping sorgum would affect Steve like regular corn. I know he can consume sorgum in small quantities as he's used it
for a sweetener in his coffee from time to time.
Bob's Red Mill sells it. And Amazon has it. Kernels or popped. If it
were me I ask at the local farmer's market to get a small sample and
give 'er a shot. If it causes no headaches foe Steve then you've got a snack both can enjot.
the headache indicators. Putting 2 & 2 together, he figured out that
the chips were giving him the headaches. Cut the corn and no more problems. Now he enjoys salsa with black bean chips (We find them at Wegman's.) but not as often as every night.
If I can find some popping sorgum in a small enough quantity. Don't
want to get a big bag of it because I don't eat a lot of popcorn.
the headache indicators. Putting 2 & 2 together, he figured out that
the chips were giving him the headaches. Cut the corn and no more problems. Now he enjoys salsa with black bean chips (We find them at Wegman's.) but not as often as every night.
I had not heard how he discovered the corn allergy so now I know! ;)
I do like the black bean chips as well.
If I can find some popping sorgum in a small enough quantity. Don't
want to get a big bag of it because I don't eat a lot of popcorn.
That's the thing the bags I can find here are so big as well, but we
like and can eat popcorn.... I'm afraid we wouldn't like teh sorgum
ones and it would go to waste.
chips now and again but don't eat nearly as many as Steve does of
both the black bean and sweet potato chips.
I wouldn't mind trying it if I could find just enough for one batch.
is a waste. Mentioned it to Steve and he said he'd be interested in
also since sorgum isn't a corn.
chips now and again but don't eat nearly as many as Steve does of
both the black bean and sweet potato chips.
Andrea likes the corn chips, but we don't buy them often. NOt sure
why. The sweet potato ones we both like, but the black bean ones are
too "peppery" for her.
I wouldn't mind trying it if I could find just enough for one batch.
Even a small bag for a few batchs. The only thing I can find is a
giant package and it's a amazon order.
is a waste. Mentioned it to Steve and he said he'd be interested in
also since sorgum isn't a corn.
I mean, how bad can it be? Popcorn is great. lol
Andrea sounds like a friend of mine who thinks anything above a bell
pepper is too hot.
I like a medium heat, but not to overpower
everything else or burn my mouth so I can't appreciate the other
tastes in what I'm eating.
I know, I like it with onion and/or garlic powder and salt. The
onion powder is a family tradition; when I married a half Italian, I
began cooking with a lot of garlic. Tried it on popcorn and liked it
so...
Andrea sounds like a friend of mine who thinks anything above a bell
pepper is too hot.
Yes that's true. Black pepper at all is too hot for her.
I like a medium heat, but not to overpower
everything else or burn my mouth so I can't appreciate the other
tastes in what I'm eating.
I'm the same now, I used to like hotter things, but the old stomach
isn't as happy when I try to burn it. LOL
I know, I like it with onion and/or garlic powder and salt. The
onion powder is a family tradition; when I married a half Italian, I
began cooking with a lot of garlic. Tried it on popcorn and liked it
so...
I like that, I can't remember where I had it first, probably a friends house as a teenager.
Some can take it, others can't. I was reading an article in today's
paper about a pepper grower who has developed a Pepper X with a
Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
from eating one. Now that is one hot pepper!
and HI. Getting older, moving (further) away from pepper growing
territory, changing my eating habits, etc have toned down my heat
level.
Popcorn was an easy and inexpensive snack in college too. Seemed
that almost every night the smell of corn popping would waft thru
the halls. (G)
Some can take it, others can't. I was reading an article in today's
paper about a pepper grower who has developed a Pepper X with a
Scoville Unit # of 2,700,000. He said it took him 6 hours to recover
from eating one. Now that is one hot pepper!
I saw that interview with him. He's a machine for sure, now he can
eat them on command and doesn't break a sweat. hahahaha
and HI. Getting older, moving (further) away from pepper growing
territory, changing my eating habits, etc have toned down my heat
level.
Just living with Andrea and Bob has brought my heat level way down.
Popcorn was an easy and inexpensive snack in college too. Seemed
that almost every night the smell of corn popping would waft thru
the halls. (G)
Oh so true.
He must have a cast iron stomach. One of Steve's brothers used to like
wanted the wings so hot. Some time later he developed ulcers and now
can't have the hot and spicy foods he used to enjoy.
get with our chili but so many other chilis we've had seem to
concentrate their heat in just one part of the mouth. That, to us, is
not a good chili.
Probably still true of college kids. One of the girl's dorms at
Houghton was partly built into a hillside, The kitchenettes on the
bottom 2 floors were on the side in the hill so almost every day
(usually morning--breakfast or late evening--popcorn) the smoke
detector would go off, evacuating the whole dorm.
wanted the wings so hot. Some time later he developed ulcers and now
can't have the hot and spicy foods he used to enjoy.
Awww poor guy.
get with our chili but so many other chilis we've had seem to
concentrate their heat in just one part of the mouth. That, to us, is
not a good chili.
That's true. I like the chili Andrea makes, it's quite bland but I
kick it up with my blend of hotsauce.
Probably still true of college kids. One of the girl's dorms at RH>Houghton was partly built into a hillside, The kitchenettes on the RH>
Yes probably still true, but they would use a nuker for popcorn now.
:)
I think he has adjusted quite well. There are enough other spices he
can use on his foods that add flavor instead of heat.
The family friendly chili I make is usually on the mild side but I generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found
out how hot it was. (G)
varieties of peppers I use. I try for a medium, all the way thru the
mouth feeling of heat but do let those who don't like heat that it may
be hotter than they prefer, but well worth a try.
For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still setting off smoke detectors.
I think he has adjusted quite well. There are enough other spices he
can use on his foods that add flavor instead of heat.
That's alright then.
The family friendly chili I make is usually on the mild side but I generally bring an assortment of heat/heat levels for those that want
it. Brought some habenero pepper powder once, labelled "hab". A friend
saw it, thought it said "hot" and used it generously. He soon found
out how hot it was. (G)
OH NO!! That's why on my home made hot sauce I don't label other
then: X or XX or XXX. My co worker from sri lanka says my XXX is
quite mild and tasty. Everyone else says it will burn tastebuds from
your mouth, then find your mother and burn her's off too.
I only made it once, and gave the rest of the batch to her and she probably put it on cereal.
varieties of peppers I use. I try for a medium, all the way thru the
mouth feeling of heat but do let those who don't like heat that it may
be hotter than they prefer, but well worth a try.
I would like that.
For sure, but the popcorn aroma would still waft thru the halls. The
dorm I lived in 3 1/2 years was torn down a while ago but the one I
first lived in (one semester) is still standing....and probably still setting off smoke detectors.
Laugh, I bet you are right.
That's alright then.Yes, I've not heard him say anything about missing the hot stuff.
(G) One of the first recipies I printed off when I joined the echo was
for a Psuedo-Melinda's Hot Sauce, using habenero peppers. Steve made
was raised in India and bragged about how he could take heat so she offered him a taste of the sauce. He found a sauce that bested him.
If we take any to church, I warn parents not to let their young
children to try it, sometimes drawing a skull & cross bones on the
bottle.
It has placed a number of times, outright winning once in our church
super bowl chili cook off. The year it won, I had beef, elk and goat
in it.
We're going up for a reunion next year, may ask about it.
Yes, I've not heard him say anything about missing the hot stuff.That's alright then.
That's good.
(G) One of the first recipies I printed off when I joined the echo was
for a Psuedo-Melinda's Hot Sauce, using habenero peppers. Steve made
I like the flavour of the habenero, however I probably don't use as
many as the recipe calls for. :)
was raised in India and bragged about how he could take heat so she offered him a taste of the sauce. He found a sauce that bested him.
Laugh. Nice! That serves the CO right. :)
If we take any to church, I warn parents not to let their young
children to try it, sometimes drawing a skull & cross bones on the
bottle.
Smart - no one can yell at you that way.
It has placed a number of times, outright winning once in our church
super bowl chili cook off. The year it won, I had beef, elk and goat
in it.
I wish I could eat meat. I'm going to try some agian this weekend and
see how I do.
We're going up for a reunion next year, may ask about it.
That should be fun.
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