Subj : Chili Cornbread Casserol
To : Ben Collver
From : Dave Drum
Date : Sat Jun 03 2023 05:56:06
-=> Ben Collver wrote to Dave Drum <=-
DD> I'm bored, so I'm gonna critique this recipe's ingredients list. Too
DD> Here's an easy-to-make side dish casserole I've made more than once.
DD> Title: Corn & Green Chile Casserole
BC> Thanks for the recipe. :-)
BC> I'm going to assume those odd can sizes are typos and change them to 14
BC> oz. I am not sure how to resolve the chile vs chilli powder ambiguity.
BC> Which do you think is more likely? I mostly use chile powder in my
BC> cooking.
Make the recipe in your head. If it just needs plain ol' (as if) chile
then use "chile powder" or "ground chile" in your ingredients list. If
it's going to require additional things like cumin, oregano, garlic, etc.
then call it "chilli spice" in your list. If I have made the dish in the
"real world" I try to note which chile or chilli spice blend I used.
Commercial chilli spice mixes vary from bland and wimpy to very nice.
Mix all ingredients and grind to a fine powder using a
mortar and pestle, or food processor or blender. Spice
will keep 6 months or so on the pantry shelf. *
This powder is somewhat more pungent and fresher tasting
than a packaged brand, so use a bit less.
UDD notes: I have increased the cumin and garlic in this
from the original. You can use an R2D2 coffee grinder to
grind the chilies and other spices together.
* If you can survive that long without a bowl of red.
YIELD: 5 1/2 OZ (156g)
Meal Master Format by Dave Drum - 12 July 1996
Uncle Dirty Dave's Kitchen
MMMMM
... Hang on to your speeding tickets. Collect three and get a bicycle!
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