Subj : Re: Leftovers
To : Ruth Haffly
From : Dave Drum
Date : Mon Dec 16 2024 06:24:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C.
RH> Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
RH> a different one to try next time we go down to Sprouts, just to try,
RH> but this is my favorite for soup stock seasoning.
DD> OK, Thanks. Now I know what I'm looking for.
RH> And I might check out some of the others, in addition to the one we
RH> use. Do use Mrs. Dash lemon pepper on some things, usually mix some
RH> into chicken salad when I make it.
DD> I find most commercial lemon-peppers to have too much salt. I may took
DD> a look at Ms. Dash' ingredients panel.
RH> Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
RH> I picked up the Braggs originally but it's a keeper in my spice
RH> cupboard now.
Amazon is "rushing" me a shaker for delivery tomorrow. I've used other
Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at Food
Fantasies and use for fixing heartburn and reflux. It's counter-intuitive
but it works.
DD> According to the forecast today (pedicted high 23F) is the last of the
DD> galloping chillblains.
DD> I've already made my pre-paid arrangement - right into the fire and
DD> the ashes into a large pickle jar to be used for traction on slick
DD> roads.
RH> We've made arraingements but not paid yet. Steve is debating a
RH> veteran's cemetary, free for him but a fee for me. BTW, I first heard
RH> of Tammy Duckworth when we were in HI; she had some connection to the
RH> state and used the first name Lada. Don't remember details tho.
DD> I think she may have been born in Hawaii. She certainly is a champion
DD> for Vets causes. And she abhors Cadet Bone Spurs.
RH> She does have a lot going for her. Good to see that the vets have a
RH> voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She doest
not suffer fools gladly. And has no use for draft dodgers.
DD> My store is having a Christmas Party on 16 December. I'll be taking
DD> this as my "covered dish":
DD> Title: John Wayne Tater Tot Casserole
DD> Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
DD> Yield: 6 Servings
DD> 32 oz (2 cans) chilli w/beans
DD> 4 tb Dairy sour cream
DD> 15 oz Can whole kernel corn;
RH> Looks like it should fill a few bellies. (G)
DD> There will, no doubt be lots of other stuff as well.
RH> Not surprising. It's always interesting to see the assortment at a pot
RH> luck. Our Legion post and Auxiliary always do a pot luck in late
RH> January or early February--too much going on in December so it's nice
RH> to have a joint dinner when things have calmed down a bit. There's a
RH> group of vets over at the post today watching the Army-Navy game but we
RH> took a pass on that gathering.
DD> For breakfast on the 25th I'm sponsoring any of my family/extended
DD> family to the Interfaith Breakfast held annually at Temple B'rith
DD> Sholom. Then off to brother's with the roast. Bv)=
DD> I'll miss the green chile that my recently deceased friend Les used to
DD> provie to put over the scrambled eggs.
RH> Did he leave the recipe with his widow?
Dunno. But. I have it in my database. It's a pretty standard Verde that
used ground poultry instead of the ore usual pork - which ain't no way
"Kosher" and the event is at a Jewsh facility.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings
2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice
Set oven @ 450oF/232oC.
In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.
Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.
Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.
In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapenos, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.
Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.
Cook on high for 3-4 hours or on low for 6-8 hours.
Serve warm with tortillas, beans, and rice.
Or serve spooned over breakfast eggs. (and potatoes)
YIELD: SERVES 6-8 as a dish. Many more as a topping.
RECIPE ADAPTED FROM:
http://www.twopeasandtheirpod.com
By Les Eastep
Uncle Dirty Dave's Kitchen
MMMMM
... As my grandfather had said in his last words, "A TRUCK!"
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