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February 2013

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   * Exported from MasterCook *

Lemon Dessert

Recipe By : Susan Larimer
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 1/2 cups flour
1 1/2 sticks butter, softened
1 cup nuts, finely chopped
Second layer:
1 1/2 cup confectioners' sugar
12 ounces softened cream cheese
1 1/2 cup Cool Whip, reserve remainder (See Note)
Third layer:
3 (3.4 oz.) packages lemon instant pudding mix
4 cups milk
Topping: Remaining Cool Whip (See Note)

Note: Susan did not indicate what size Cool Whip to use. I got a large
container to make certain I had enough for a nice thick topping.

This recipe works equally well with chocolate pudding.

Crust: Mix flour, butter and nuts until smooth. Spread this mixture in the
bottom of a 12" X 8" ungreased pan and pat down firmly. Bake at 375F
(preheated) for 20 - 30 minutes. Cool well.

Second layer: Cream sugar and cream cheese until smooth. Add Cool Whip and
mix well. Spread this mixture over the cooled crust.

Third layer: Combine pudding mix and milk and beat until smooth. Spread
over cream cheese layer. Chill for a half hour.

Topping: Spread remaining Cool Whip over the pudding layer and chill

Note: This was served at a support group meeting Doris and I recently
attended in Winchester, VA. It is a delicious dessert.

Here are photos of my dessert!


The last piece!  It did not last long (2-28-2013),

Contributed to the FareShare Group by Art; February 2013

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From: []
Sent: Monday, February 25, 2013 10:02 AM

I made a big crock pot full of this, for a pot luck supper an thought I'd pass it on to you all. On the Atlantic coast of the Carolinas we have a Vinegar based BBQ sauce and we make Pulled Pork as opposed to Sliced or Shaved sandwiches.

We also have two kinds of slaw that we put on them. Vinegar based and Creamy.

I'm including the recipe for the sandwich and for the sweet and sour slaw.

* Exported from MasterCook *

Slow Cooker Carolina Pulled-Pork Sandwiches

Recipe By :
Serving Size : 12
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 3 lb boneless pork shoulder blade roast
1 tablespoon packed brown sugar
1 tablespoon kosher (coarse) salt
1 tablespoon pepper
1 tablespoon paprika
2 cups cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
12 Kaiser rolls, split
1 pint (2 cups) coleslaw with sweet-and-sour

1. Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from
pork; place in cooker. In small bowl, mix brown sugar, salt, pepper
and paprika; rub over pork.

2.In medium bowl, mix remaining ingredients except rolls and
coleslaw; pour into slow cooker.

3. Cover; cook on Low heat setting 8 to 9 hours.

4. Remove pork from cooker; place on cutting board. Shred pork with
2 forks; return to cooker and mix well.

5. Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom
half of each roll. Top each with about 2 tablespoons coleslaw. Cover
with top halves of rolls. Pork mixture can be kept warm on Low heat
setting up to 2 hours; stir occasionally.

Tip :

Topping a pulled pork sandwich with slaw is a Southern tradition.
There are different types of slaw–this uses the non-creamy dressing

We call for Kaiser rolls in the recipe but feel free to use your favorite
kind of buns.

- - - - - - - - - - - - - - - - - - - - -


I dearly love all pulled pork, no matter where it comes from. I have a couple of containers in the freezer now that just needs heated and sauced! Your recipes sound great.


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* Exported from MasterCook *

Sweet-Sour Slaw

Recipe By :
Serving Size : 12
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------- ------------------
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1/2 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
1/4 cup distilled white vinegar (not cider vinegar)
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color

In a bowl large enough for the whole shootin' match, whisk together
the dressing. Don't skip the mustard. It's the secret ingredient that
gives it life. And make sure all the lumps are whisked out.

Coarsely grate the cabbage and put it in bowl of ice water.
grate the carrot, onion and pepper. Remove cabbage from ice water
and blot dry.

Add the cabbage, carrots, and onions to the bowl with the
dressing. Cover and chill for at least 1 hour if possible to extract the
flavors from the celery seeds and the vegetables. They will give up
some water, so don't worry if the mix seems a bit dry and strong at
first. Mix it up occasionally so the dressing doesn't pool at the
bottom and taste. You can now add more of the seasonings to your

When you serve it, mix thoroughly and scoop from the bottom so
the veggies have dressing on them.

Note:In the South there are two kinds of slaw and the rivalry is as
savage as Clemson vs. South Carolina: Sweet-sour and creamy.
Sweet-sour is vinegar and sugar based. Creamy is mayo or sour
cream or buttermilk based (or a blend of them).

Don't skip the ice water bath for the cabbage. It makes it crisp and crunchy.

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Hallie's lament (tongue in cheek) of no spiced peach recipe in that
cookbook, made me look it up in my recipe files. Found several, but
thought this the most interesting.

* Exported from MasterCook *

Tipsy Peaches

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 tablespoon butter
4 small fresh peaches
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 jigger Bourbon whiskey (1.5 fluid ounces)
1/2 teaspoon Allspice
whole cloves

Peel and Half Peaches. Stud with cloves.

Melt butter in a skillet over medium heat. Add the peaches, and cook
for about 10 minutes, stirring occasionally. Mix in the brown sugar,
vanilla, All Spice and whiskey; simmer over medium heat for about
20 minutes, until peaches are soft and the sauce has darkened.
Remove cloves. Serve as a side dish or over ice cream.

Note: If peaches are large just use 2 (1/2 peach per serving)

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Hi gang,
Firstly, David, I'm sorry to hear you have to have knee surgery but I
know several people who have been through it and all have been happy
with the results. I don't know how much weight you have to lose but I
know it will be easier on the knees as well as your general health if
you aren't carrying that big bag of dog food on your shoulders all the
time. <G> That was the way my husband used to look at it and it is so
easy to visualize when you put it in those terms. Anyway, I hope it
all works out for you.

As to the following recipe, it sounds really good but I can't believe
there aren't more ingredients. I wonder if any of you have tried
something like this; if so I would really like to see your comments.


* Exported from MasterCook *


Recipe By : Whiskey in the Kitchen by Emanuel & Madeline Greenberg; 1970
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- (chuck or round steak)
2 ounces bourbon -- chilled
Table salt

Preheat a heavy frying pan and sprinkle lightly with table salt.

Mix bourbon into the meat thoroughly and form into 4 patties.

Grill 4 or 5 minutes on each side.

Serve with spiced peach half.

Serves 2.

From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1970.
MC format by Hallie. Untried.

Hallie's Note
That's it - no other ingredients. There is no way I will make this
without at least pepper and garlic. I'm also having a little trouble
visualizing whether you sprinkle the salt into the frying pan or on
the meat but it looks like you sprinkle it into the frying pan.

There is no recipe in the book for spiced peaches, which is, not to put
too fine a point on it, the pits. Pun intended.

However, the combination of beef and bourbon sounds really good. As I've
mentioned before I don't have bourbon around much (sounds like I might
have to break down and get some though) so I will probably use brandy.
I fully expect Art and any of you other bourbon fans to try this
combination if you haven't already and let me know what you think. <VBG>

- - - - - - - - - - - - - - - - - - -



Due to an accident 38 years ago my Dr. has suggested a knee replacement.
To increase the chances of success I need to lose a lot of weight. I am
always looking for lower calorie versions of my favorite foods. I love
Philly Cheese Steak sandwiches, but not the approximately 1600 calories

This isn't a real Philly Cheese Steak, but along those lines. With my
changes to the original it tastes pretty good.

* Exported from MasterCook *

Chicken Philly Cheese

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
4 whole wheat hoagie rolls
1 pound chicken breasts
1 yellow onion, sliced
2 bell peppers, sliced
2 banana peppers, sliced
1 tablespoon white wine vinegar
1/4 teaspoon black pepper
4 slices provolone cheese, cut in half

Preheat grill on high. Place the chicken between two sheets of plastic
wrap and flatten slightly with a rolling pin or meat mallet. Remove
the meat from plastic. Grill meat until internal temperature reaches
165 degrees, about 10 minutes. Remove from heat and set aside for 5
minutes. Chop meat into 1/2 inch cubes.

While the meat is cooking, heat a large sauté pan. Coat with nonstick
cooking spray. When the pan is hot, add the onions. Sauté on
medium-high for 5 minutes, until onions become tender. Add the
peppers and cook for 10 more minutes. Add the vinegar to sauté
pan, stir to scrape up any residue on the bottom of the pan, and
remove from heat.

Divide the meat and peppers between the two buns. Top each with 2
half slices of cheese. Wrap sandwiches in foil and return to the grill
for 2 minutes to melt the cheese.

Slice each sandwich in half and serve hot.

Note:  Warm meat, gooey cheese, and grilled vegetables--what's not to
love about a Philly cheese steak? How about the more than 1,600
calories in each one! This take on the classic skimps on fat but not
flavor. I made some changes to the basic recipe. I added mushrooms and
vinegar based BBQ sauce, dropped the banana peppers and white wine
vinegar. I sliced the chicken into thin strips, not cubes and added it
back to the veggie mixture. I cored out the Rolls, reducing the amount of bread.

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Sent: Monday, February 18, 2013 3:22 PM

Hi gang,
I cooked this last night and thoroughly enjoyed it. Hope you do too.
I made a lot of changes from the original recipe so have given both versions.

* Exported from MasterCook *

Bourbon Chicken

Recipe By : The Biker Cookbook by Spuds Murphy
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- skinned and boned
1/4 cup dark brown sugar
1/4 cup Dijon-style mustard
1/4 cup bourbon
2 scallions -- thinly sliced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon margarine
1 tablespoon vegetable oil

The above ingredients and the following method are the original ones from
the book. I made a lot of alterations which are at the end.

Place chicken between 2 sheets of waxed paper and pound to 1/4-inch
thickness. Place chicken in a shallow baking dish.
Combine sugar, mustard, bourbon, scallions, salt and Worcestershire
sauce, stir well. Brush mixture over both sides of chicken breasts; cover
and marinate 1 hour in refrigerator. Remove chicken and reserve marinade.

Combine margarine and oil in large skillet and place over medium-high
heat. Sauté chicken 3 to 4 minutes on each side or until done.
Remove chicken to a serving platter and keep warm.

Drain and discard pan drippings. Add reserved marinade to skillet; bring
to a boil stirring constantly. Pour sauce over chicken.

From The Biker Cookbook by Spuds Murphy; Gramercy Books; 1999.
ISBN 0-517-20565-3
MC format by Hallie.

Hallie's Notes
I used the following ingredients:
4 chicken thighs, cut off the bone and into about 3 pieces each. I did
not discard the bones, just threw them in with the rest of the chicken.
1/4 cup dark brown sugar
1/4 cup Dijon-style mustard
1/4 cup brandy (I seldom have bourbon on hand and think brandy is a good
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
6 button mushrooms, sliced
1 tablespoon olive oil (not extra-virgin)
1 tablespoon butter

I prepared the chicken, just cut it up rather than pounding the pieces
flat. Mixed the sugar, mustard, brandy, salt, curry powder and
Worcestershire sauce together and poured it over the chicken bits. I mixed
it all up well, covered it and put into the fridge for an hour.

I sliced the button mushrooms. You could use any mushrooms you like,

I put the frying pan on a medium heat and when to temperature added the
oil and butter then the mushrooms. I let them cook down just a bit to
release any excess moisture. Then I added the chicken, reserving any
leftover marinade (which wasn't much). I sautéed the chicken just until
done, stirring the whole thing up occasionally. The mushrooms and chicken
cooked together beautifully and the sugar in the marinade made a lovely
caramel coating.

Once the chicken was cooked I removed it to a serving dish, drained the
oil from the pan. I happened to have a bottle of Riesling open (who knew?)
and deglazed the pan with a splash of that. You could use the bourbon or
brandy if you wish (and don't happen to like a slip of Riesling while you
cook chicken). I then added the reserved marinade and cooked it down,
stirring constantly. Once it had reduced and thickened I poured it over
the chicken on the platter.

The whole thing had a lovely flavour and the caramelized sauce was
terrific. I had never cooked chicken in this way and will definitely do it
again. My version with the 4 thighs would serve two people with my size of
appetite or maybe four with lots of veggies and salad etc. or one hungry
chicken lover.

Contributed to the FareShare Group by Hallie; 18 February 2013.

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Sent: Saturday, February 16, 2013 12:58 PM

I was born in Arkansas as were my parents and grandparents. There they
call Pinto's, Brown Beans (they turn brown when cooked). They are cooked
with smoked ham hocks and onion. It is an all day processes. They are
put in the fridge over night and reheated the next day. They are usually
served with pan fried potatoes, Turnip Greens, fried Salt Pork and Corn

My son came to visit the other day and that is his favorite meal. The
following recipe is for the cornbread served with that meal.

* Exported from MasterCook *

Sweet and Spicy Cornbread with Chipotle-Honey Butter

Recipe By :
Serving Size : 12 servings. 1 sq. cornbread with 1 1/2 tsp butter
Categories : bread,

Amount Measure Ingredient -- Preparation Method
------- ------------ -------------- ------------------
1 package cornbread mix
2 tablespoons canola oil
1 egg, beaten
3/4 cup skim milk
1 cup Honey Roasted Sweet Corn
1 jalapeno, seeds and ribs removed, chopped
Chipotle-Honey Butter
4 tablespoons unsalted butter or margarine
1 tablespoon honey
1 chipotle pepper in adobo sauce, chopped

Preheat the oven to 400 degrees F.

Mix together the cornbread mix, oil, egg, milk, Green Giant® Honey
Roasted Sweet Corn, and jalapenos in a medium bowl, just until

Coat a 9x9" baking dish with nonstick spray, then pour the batter
into the dish.

Bake 25-30 minutes, until the top is golden brown and a toothpick
inserted into the middle comes out clean.

While the cornbread is baking, prepare the Chipotle-Honey Butter.
Place the butter, honey, and chipotle into a mini food processor or
small bowl. Pulse to combine or mash together using the back of a
fork. Transfer to a small bowl or ramekin and freeze until the
cornbread is ready.

Allow the cornbread to cool for five minutes, then slice into 12
squares. Top each piece of cornbread with 1 1/2 teaspoons
Chipotle-Honey Butter.

The above is the original recipe. I made some changes when I fixed
it. Use only half the package of mix to which is added 1/4 cup yellow
grits (for coarser texture) add 1/2 tsp baking powder. Use butter milk
as liquid and reduce quantity so that batter is thick, but still

Bake in preheated cast iron frying pan to which small amount of oil has
been added. Corn bread should be thinner with thicker crust on both
sides. Cut into wedges with the butter inside.

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Sent: Friday, February 15, 2013 11:00 AM

We have had a great crop of lemons this year. I learned that I could
freeze them for later use which is great because I could never use all of them
at once. I made this lemon pie which is tweaked from an age old recipe in
my files for years. Sorry I have been so long getting on board, but things
weren't exactly working in my favor. All is well now.

* Exported from MasterCook *

Lemon Meringue Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups sugar
1/2 cup cornstarch -- + 1 tablespoon
2 cups hot water
4 large egg yolks -- slightly beaten (reserve whites for
3 tablespoons butter
3/4 cup lemon juice
1 tablespoon lemon zest

In a microwave safe bowl, mix together the cornstarch and sugar. Add
water and place in microwave until the mixture thickens and boils.

Remove from microwave and beat a little of this hot mixture into the beaten
egg yolks. Put back in microwave and cook for about a minute, stopping
the oven and stirring several times so mixture won't clump.

Remove from microwave and continue stirring until smooth. Blend in the
butter, juice and lemon zest.

Pour into a baked 9" pie shell.

Mix together 6 tablespoons of sugar, 1 tablespoon of cornstarch and 1/2
cup water. Place in microwave and cook until mixture is thick and comes to a
boil. Remove

Meanwhile, place the egg whites in a bowl and beat until firm but not
stiff. Add the hot sugar/cornstarch mixture and beat until the mixture stands
in peaks.

Cover the hot lemon filling with the meringue, being sure to cover all the
way to the edges.

Bake in a 400° oven until golden brown. Serve as soon as it is cool.

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Sent: Friday, February 15, 2013 10:03 AM


Ever since Guy posted that Chili recipe with Peanut Butter in it,I
can't get Peanut Butter out of my mind. It always amazes me at what
sticks there.

I was looking for something else a ran across this recipe. I'm not a big
curry fan, but this sounded good. If I screw up me taste buds and try it
I will let you know. The rest of you do the same. I'm bad about not
noting where a recipe comes from, so have no idea about this one.
BBC Good Foods Mag.

* Exported from MasterCook *

Peanut Butter Curried Chicken Dinner

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ----------- -------------- -----------------
1 Tbsp olive oil
1 Tbsp curry powder
3 6oz boneless skinless Chicken Breasts chopped
1/2 cup Maui Onion chopped
1/2 cup mushrooms (optional) chopped
2 cups drained Chickpeas (garbanzo beans)
3 cloves fresh garlic chopped
3 tbsp Curry powder
1 cup PLAIN low fat yogurt
1/2 cup Light Sour Cream
1/2 cup Light Mayo
4 Tbsp Jif Extra Crunchy peanut butter
1/4 cup Dry Roasted Cashews
3 cups chopped Spinach, fresh
2 cups chopped Broccoli, fresh
1 Tbsp Dijon Mustard
1 Tbsp ground Black Pepper
1 tsp Lime Juice
4.5 cups COOKED Basmati Rice

Start rice cooking first, according to package directions to make 4.5
cups of Basmati rice. (6 3/4 cup servings)

In large non-stick pot, heat oil and 1 T curry powder to toast the
spice for 30 seconds over med-high heat. Add chicken, onion,
mushrooms, chickpeas and garlic and toss to sweat in the toasted
spice until onions start to become cloudy and chicken is begun to
cook through. Add remaining curry powder and stir throughout until
evenly coated.

Add remaining ingredients in any order, finishing with black pepper,
turn heat to med-low and simmer, stirring occasionally about 5
minutes, until chicken is cooked through. At the last second before
serving, stir in lime juice (DON'T do this early, it makes the dairy

Plate 3/4 cup of rice in the center of each plate, pour 1/6th of curry
mixture over it and dig in!

Note: If it's too spicy, sprinkle a packet of Splenda over the top.
Not spicy enough? Add some Siracha sauce (sparingly!) and salt.

Not Lo-Cal, but worth the splurge.

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Sent: Wednesday, February 13, 2013 4:28 PM

Hi gang, I had been watching the series Jamie Oliver had "Jamie's
Great Britain" and this recipe looked really good. I don't often buy
celeb cookbooks but do on occasion and when I spotted the book for
this one I decided I deserved a present. <G> It was ever so much
easier than working from the DVR and scribbling and pausing and
backing up multiple times. I liked the idea of scoring the chicken
legs; in the show he said it made the cooking much more even. I will
have to try it the next time I roast a chicken. I don't have a great
big oven but I'm sure I can work something out, even if I have to
produce the dinner at the neighbours' using their stove. <G>
(PS - if my spellchecker misses any typos this time be sure to let me know)


* Exported from MasterCook *

Empire Roast Chicken with Bombay Roasties and Amazing Indian Gravy

Recipe By : Jamie Oliver's Great Britain;2012
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**For the chicken and marinade**
2 1/4 pounds chicken
["preferably higher welfare chicken"
whatever that means]
1 tablespoon finely grated garlic -- (heaped)
1 tablespoon finely grated fresh ginger -- (heaped)
1 tablespoon finely chopped fresh red chile -- (heaped)
1 tablespoon tomato puree -- (heaped)
1 teaspoon ground coriander -- (heaped)
1 teaspoon ground turmeric -- (heaped)
1 teaspoon garam masala -- (heaped)
1 teaspoon ground cumin -- (heaped)
2 teaspoons plain yogurt -- (heaped)
2 lemons
2 teaspoons sea salt
**For the gravy**
3 small onions -- peeled
1 stick cinnamon
10 whole cloves
3 tablespoons white wine vinegar
3 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
2 cups organic chicken stock
Optional - plain yogurt to serve
**For the Bombay-style potatoes**
1 3/4 pounds new potatoes
Sea salt and ground pepper
1 lemon
2 tablespoons olive oil -- (2 or 3)
A knob of butter
1 teaspoon black mustard seeds -- (heaped)
1 teaspoon cumin seeds -- (heaped)
1 teaspoon garam masala -- (heaped)
1 teaspoon turmeric -- (heaped)
1 whole garlic bulb
1 fresh red chile -- deseeded
and finely sliced
2 tomatoes -- roughly chopped
1 small bunch fresh cilantro

Slash the chicken's legs a few times right down to the bone. Get a baking
sheet slightly bigger than the chicken, then add all of the marinade
ingredients and mix together well. Put on a pair of clean rubber gloves,
then really massage those flavors over and inside the chicken so it's
smeared everywhere. Don't be shy! Ideally marinate overnight in the fridge.

Preheat the oven to 400F. and organize the oven rack so the baking sheet
can sit right at the bottom, the chicken can sit directly above it, right
on the rack and the potatoes can go at the top. Halve any larger potatoes,
then parboil them in a large pan of salted boiling water with a whole
lemon for about 15 to 20 minutes or until the potatoes are cooked through.
Drain the potatoes then let them steam dry. Stab the lemon a few times
with a sharp knife and put it right into the chicken's cavity. Move the
chicken to a plate.

Roughly chop the onions and add to the baking sheet along with the
cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in
the flour. Pour in the stock or water, then place this right at the bottom
of the oven. Place the chicken straight onto the bars of the middle shelf,
above the baking sheet. Cook for 1 hour 20 minutes.

Put another sturdy baking sheet over a medium heat and add the olive oil,
a knob of butter, the mustard and cumin seeds, garam masala and turmeric -
work quickly because if the fat gets too hot the mustard seeds will pop
everywhere. Halve a bulb of garlic and add it straight to the pan, with
the sliced chile and chopped tomatoes. Add your drained potatoes to the
tray, mix everything together, then season well. Finely slice and scatter
in the cilantro stalks and keep the leaves in a bowl of water for later.
After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the
dark charred bits to reveal perfect chicken underneath. Pass the gravy
through a coarse sieve into a pan, whisking any sticky goodness from the
pan as you go. Bring to the boil and either cook and thicken or thin down
with water to your preference. Put it into a serving bowl and drizzle over
a little yogurt. Get your potatoes out of the oven and put them into a
serving bowl, then serve the chicken on a board next to the sizzling
roasties and hot gravy. Sprinkle the reserved cilantro leaves over
everything and serve with any condiments you like. Life doesn't get much

Jamie's Note
"Ask any British person what their two favorite meals are and I reckon
most people would say their mum's roast chicken, and a curry. Well,
welcome to Empire roast chicken, a combination of both of those things.
Your friends and family are going to love it. I love it. You will love it."

From Jamie Oliver's Great Britain; Penguin Group; 2011, 2012.
ISBN 978-1-4013-2478-0
MC format by Hallie. Untried.

Contributed to the FareShare Group by Hallie.

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Sent: Wednesday, February 13, 2013 4:17 PM

Ha Ha David.
You are absolutely right - it was supposed to be half whip.

The way I was typing that day you are lucky I didn't change the 'p'
to something else as well. <G>
Of course I suppose (delving into this further) one could half ship
cream if the delivery truck broke down half way? hmmmm?
Art would tell you it is dangerous to send my mind wandering off on
its own; it can go to all sorts of weird and wonderful places when
unleashed. LOL

So, everyone, take note: half whip the cream in that recipe.


On Sun, February 10, 2013 David wrote:
This is a new one on me also. What does Half ship the cream mean? I
tried Google and ASK with no results. I looked in my Moms 1947 cookbooks
glossary of terms with no success. Is it supposed to be Half Whip?
David in Carolina

Sent: Wednesday, February 13, 2013 11:34 AM

My Son fixed this for me and I thought it was good enough to pass on. He
dosn't remember where he got this recipe, but thinks it was from one of
the places he worked at while in college.

* Exported from MasterCook *

Asian Salmon

Recipe By :
Serving Size : 2
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------
1 piece Salmon (cut in half)
2 tbs peanut butter (crunchy low fat)
3 tbs soy sauce
3 tsp Worcestershire sauce

Mix the peanut butter, soy and Worcestershire sauces in a bowl and stir
till the peanut butter and sauces are all uniform.
Place both pieces of fish in a zip lock bag and pour in sauces.
Let marinate in the refrigerator for a good 2 to 4 hours so that the
fish can absorb all the flavors.

Heat oven to 350 degrees. Place fish on scale side up in the oven for
no more than 30 minutes or until fish has a glazed crust on both
sides. Serve hot with veggies and rice.

- - - - - - - - - - - - - - - - - - - - -

I just winged the quantities of seasonings so may need adjusting to
personal taste. When I fix it for myself I may add a little crushed
garlic and red pepper flake.

Sent: Saturday, February 09, 2013 6:04 PM

Hi gang,
It sure has been nice to see all the interesting recipes.
When Art and I were chatting I mentioned coming across this recipe
and he said he'd like to see it - so here it is. I've never tried
anything of this nature myself so can't vouch for how it will turn
out but thought it was, at the least, interesting. If any of you have
made this please let us know how it turned out.

* Exported from MasterCook *

Soufflé de Volaille (Chicken Soufflé)

Recipe By : The New Cook Book (1905)
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound raw chicken
3 ounces butter
4 eggs -- separated
1 1/2 pints double cream -- (whipping cream)
Pepper and salt to taste
White sauce

Pound meat in a mortar or pass twice through the mincer; gradually add
butter, four egg yolks and two egg whites. Season to taste then pass
through a hair sieve; whip the remaining two whites of eggs to a stiff
froth; half ship the cream and stir these in very gently to the chicken

Steam very gently in mould for three-quarters of an hour.
Turn out and serve with good white sauce made with butter, flour, milk,
good chicken stock and a little cream.

Hallie's Note
I found this recipe in my grandmother's cook book - The New Cook Book, a
volume of tried, tested and proven recipes by The Ladies of Toronto and
other cities and towns (revised edition); edited by Grace E. Denison (Lady
Gay of Saturday Night); The Musson Book Co., Limited; 1905.
I had never heard of chicken soufflé before so I went looking in my cook
book collection and came up with two more recipes, one of which I have
written here. There are two other versions in my 1975 ed. of Joy of Cooking.

New Larousse Gastronomique - 1977 English edition
Pound in a mortar 250 grams (9 ounces) cooked white chicken meat with 2
to 3 tablespoons (3 to 4 tablespoons) thick béchamel sauce. Season and
press through a sieve.
Cool, add 1 tablespoon butter and mix. Incorporate 3 egg yolks and 3
beaten egg whites.
Fill a buttered soufflé dish with this mixture to within a finger's
breadth from the top. Smooth over the surface.
Cook in a moderate oven for 20 to 25 minutes. Serve immediately.
The same method is used to cook small soufflés in cassolettes.

Looking at the Larousse, it would appear that just about anything can be
souffleed. I'm sorry to admit that I have never ventured beyond cheese. LOL

Contributed to the FareShare Group by Hallie; 9 February 2013.

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From: Art Guyer <>
Sent: Friday, February 08, 2013 4:09 PM

I love chili. Any kind, pretty much. I also collect a lot of chili recipes. Here is one I never saw before. When I make it, I will let you know how it comes out.

* Exported from MasterCook *

Rick's Chili

Recipe By : Richard, ON
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans peeled and diced tomatoes
2 cups diced onion
1 tablespoon Italian seasoning
1 pound smoked bacon, diced
2 pounds spicy sausage (Italian)
3 pounds lean ground beef
1 (32 ounce) bottle hickory smoke barbeque sauce
1/2 cup chili powder
4 (15.25 ounce) cans kidney beans, un-drained
4 tablespoon natural peanut butter

1. In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.

2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.

3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.

4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and peanut butter and simmer until flavors are well blended. Serve with garlic bread.

Active Time: 1 Hour
Total Time: 4 Hours

Note: This is a chili recipe where the spice is smoothed and moderated by the peanut butter and also given a completely different flavour.


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From: Roberta Banghart <>
Sent: Thursday, February 07, 2013 7:06 PM

Hi All,
I love getting all the great recipes.
Here is one I tried out tonight. It was delicious and though was
delicious we have enough for a second meal. The chicken thighs I had
were very large.

* Exported from MasterCook *

Chicken with Peppers

Recipe By : Chick-ety Split
Serving Size : 4 Preparation Time :0:12
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 large red and/or yellow bell peppers --
quartered, cored, seeded, cut crosswise in narrow strips
2 cups sliced onions -- in very thin strips
1 teaspoon minced garlic -- or more to taste
3/4 teaspoon each salt and freshly ground pepper
3 teaspoons red-wine vinegar -- (3 to 4 teaspoons)
1/2 teaspoon sugar
8 skinless, boneless chicken thighs -- (about
1 1/2 pounds) visible fat removed * see Note
1 tablespoon butter or margarine

Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over
Medium heat. Add peppers and onions and sauté until soft and onion
are slightly browned, about 20 minutes. Remove from heat, stir in the
garlic, 1/4 teaspoon each salt and pepper, vinegar and sugar. Scrape
into a bowl. Wipe pan clean with a paper towel.

Season chicken thighs with remaining 1/2 teaspoon each salt and pepper.

Heat remaining 1 tablespoon oil and the butter in the skillet
until bubbly. Add the thighs and cook, turning occasionally until
opaque in center and brown on both sides, about 20 minutes. Remove
from pan and pour off fat.

Return chicken and bell pepper mixture to skillet and cook and stir
until hot, about 3 minutes.

Serves 4.

*Note: To trim the fat, especially from the boned side of thighs,
snip it off with kitchen scissors.

Source: "Woman's Day Magazine, 9/17/96"
S(mastercook formatting by): ""
T(Cooking Time): "0:20"

- - - - - - - - - - - - - - - - - - -

NOTES : Simple and delicious, this recipe goes well with Lemon-Pepper
Broccoli (recipe in this cookbook and shown in picture.).
Bobbie's Note: This was delicious. I skinned some bone-in thighs that
were huge so cooked these about 1/2 hour, covered instead of 20 minutes.

From: Constance Garlitz <>
Sent: Thursday, February 07, 2013 11:56 AM

Since we do not eat meat on Friday's I am always looking for fish or meatless
meals. I found this in a McCormick advertisement. We absolutely love this (as
does the son and daughter-in-law we have served it to and the people we have
passed it on to.) We usually eat it like this but sometimes add shrimp or
sautéed chicken.

* Exported from MasterCook *

Mediterranean Pasta with Fire Roasted Tomatoes

Recipe By :
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds medium plum tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon coarse black pepper
8 oz. pasta (we use angel hair or a flavored fettuccine)

Place tomato halves, cut sides up in a foil lined 15x10-inch pan sprayed with no
stick cooking spray. Mix 1/4 cup olive oil, garlic and seasonings in a small
bowl. Drizzle over tomatoes. Drizzle 2 tablespoons olive over all. Roast in
400 degree oven 45-60 minutes or until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place 1/2 of tomatoes and 2
tablespoons olive oil in bowl and coarsely mash tomatoes. Add pasta and
remaining tomatoes, toss to mix well. Sprinkle with shredded Parmesan cheese
and crushed red pepper if desired.

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Sent: Thursday, February 07, 2013 10:42 AM


This is something I used to make a lot, but haven't for a while. I like
it as something different for a pasta dish. I fixed it last night for my
son and grand kids. Served with crusty bread and a garden salad, it went
over well. (the kids are kind of picky eaters, but like pasta in general)

* Exported from MasterCook *

Skillet white beans, spinach & tomatoes over Linguine

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient -- Preparation Method
------- ------------ -------------- ------------------
2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can white beans (I use Great Northern or Navy)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Romano or Parmesan cheese (grated)

In a separate pan start boiling water for linguine and get linguine
cooked while you continue.

Heat oil in a large nonstick skillet. Add garlic, sauté for a minute or so.
Add tomatoes and beans and bring to a boil. Cover with spinach, top with
lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.

Note: This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1
tablespoon of cheese. For those who are cooking for one or two.
Prepare sauce and serve 1 cup with each serving. Freeze left over
sauce for later use.

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Sent: Saturday, February 02, 2013 7:29 PM

Hi again

My sister sent me this. She got it off the Internet somewhere. I haven't
tried it yet, but thought I'd pass it on.

Who says you have to serve fajitas in a flour tortilla? Instead of
serving peppers in the fajitas, I serve fajitas in a roasted pepper!

* Exported from MasterCook *

Deconstructed Chicken Fajitas

Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- -----------------
1 tablespoon No Salt Fajita Rub ( see below)
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
4 servings Avocado Cream (see below)
1/4 cup chopped cilantro

Combine the rub, lime zest and juice, and the oil. Pour over the meat,
cover and refrigerate for 1 hour or overnight.

Place a cast iron or nonstick skillet over medium-high heat. Saute the
onions for 10 minutes, until light golden brown in color, then remove
from the pan and set aside. Add chicken to the same pan and saute until
cooked through, about 8 minutes. Add the cooked onions, corn, beans, and
tomatoes to the pan, stir and cook for one minute. Remove from heat.

Place one pepper on a dinner plate, fill with one cup of chicken and
vegetables, then top with a heaping tablespoon of the Avocado Cream and


Avocado Cream

1 ripe avocado, diced
1/2 cup Greek yogurt
2 limes, zested and juiced

Puree all ingredients in a food processor or mash together with a fork.
Serve immediately.

If you make this ahead of time, press plastic wrap onto the surface of
the cream and stir before serving.

Refrigerate up to 2 days, but the top will oxidize and turn brown.
Scrape off the top layer or stir well.

Serving Size: Makes 1 1/4 cup; 2 tablespoons each serving

No Salt Fajita Rub

1 teaspoon Ancho chili powder*
1 teaspoon cumin seed
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder or dried garlic

Combine all ingredients in clean coffee grinder or blender. Pour into a
glass jar or covered container. Store in a cool, dry place away from
light for up to six months.

Yields 1 batch = 1 tablespoon

Big-Batch Measurements:
4 teaspoons Ancho chili powder*
4 teaspoons cumin seed
2 teaspoons oregano
1 teaspoon red pepper flakes
2 teaspoons garlic powder or dried garlic
(Makes 4 batches.)

Serving Size: Yield 1 tablespoon, which flavors 1 pound of protein

Happy eating.

David in Carolina

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Sent: Saturday, February 02, 2013 7:16 PM

Sounds a lot like the Restaurant Version you get in Charleston, SC. I love
them, but all the calories don't love me. I have bad knees due to an
vehicle accident while working on Alaska Pipeline in 1976. I need a knee
replacement, but have to lose a lot of weight first. Thus the skinny
versions of some of my favorite recipe's.

From: Art Guyer <>
Sent: Saturday, February 02, 2013 6:40 PM

David: This came up today in as the recipe of the day. Not a skinny version like yours, though.

* Exported from MasterCook *

Shrimp and Grits

Recipe By : Saveur Magazine
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Grits:
1 tablespoon salt
2 cups coarse ground grits
3 cups milk
For the Shrimp:
4 slices bacon, cut crosswise into 1 in. pieces
1 pound medium shrimp, peeled
1 small clove garlic, peeled and chopped
1/4 cup white wine or dry sherry
1/2 cup heavy cream
2 tablespoon minced fresh parsley leaves

Bring 4 cups of salted water to a boil in the top pot of a double boiler set over high heat. Meanwhile, fill the bottom pot of the double boiler about halfway with water and bring to a boil over high heat, then reduce heat to medium.

Gradually pour grits into the salted water, stirring constantly with a wooden spoon to prevent lumps, then fit pot onto the bottom pot of the double boiler.

As the grits absorb the liquid and thicken, about 2 minutes, add 2 cups of the milk and cook, stirring frequently, until grits are tender and creamy, about 45 minutes. (Thin with some of the remaining milk if grits become too thick.) Cover pot and reduce heat to low while preparing shrimp.

Fry bacon in a medium skillet over medium heat until browned and crisp, then transfer with a slotted spoon to paper towels to drain. Discard all but a thin film of bacon drippings from skillet.

Increase heat to medium high and add shrimp, garlic, and three quarters of the bacon to same skillet; sauté, stirring often, until shrimp are just pink, about 3 minutes.

Add wine, scrape any brown bits stuck to bottom of skillet with a wooden spoon, and cook until alcohol has evaporated and reduced slightly, about 2 minutes.  Add cream and cook, stirring constantly, until sauce has thickened, about 2 minutes more.

Divide grits between 4 bowls, then spoon shrimp and sauce over grits. Garnish each with reserved bacon and parsley.

4 servings

Contributed to the FareShare Group by Art; February 2013

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Sent: Saturday, February 02, 2013 5:12 PM

Hi Gang,
OK, David, I'm taking pity on you - this isn't a venison recipe. <VBG>
I've included a little information on the Steelhead Trout (because I'm
sure all of you were just dying to know it and because I thought it was

Obviously rainbow trout and salmon could be used in this recipe.

* Exported from MasterCook *

Sesame-Glazed Trout

Recipe By :Inviting Asian Flavours
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Group Sent Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup boiling water -- (125 mL)
2 orange pekoe tea bags
2 tablespoons rice vinegar -- (30 mL)
2 tablespoons soy sauce -- (30 mL)
1 tablespoon sesame oil -- (15 mL)
1 teaspoon Chinese five-spice powder -- (5 mL)
4 Steelhead trout fillets
[4 to 5 ounces/113 to 140 grams each]
1/4 cup sesame seeds -- toasted (60 mL)
2 tablespoons liquid honey -- (30 mL)
1 tablespoon soy sauce -- (15 mL)
2 teaspoons Chinese five-spice powder -- (10 mL)
1 teaspoon sesame oil -- (5 mL)

Pour boiling water over tea bags in a cup Chill until cold. Remove tea
bags, squeezing out liquid.

Combine next 4 ingredients in a large re-sealable freezer bag. Add tea and
fillets and marinate in the refrigerator for 20 minutes (see Tip below).
Drain and discard marinade. Arrange fillets on a foil-lined baking sheet
and pat dry.

Combine remaining 5 ingredients and spread over fillets. Broil 6 inches
(15 cm) from heat in oven for 5 to 7 minutes until fish flakes easily when
tested with a fork.

Makes 4 fillets.

Tip. Don't leave the fish in the marinade for longer than the recommended
time. The tea infuses the mild fish with flavour but it will also begin to
break down the texture if left too long.

Make Ahead:  Make and refrigerate both the marinade and sauce up to one day in advance.

Suggested Garnish: sautéed spinach leaves; finely sliced green onion.

From Inviting Asian Flavours, a book in the Company's Coming Practical
Gourmet series; 2009.
Company's Coming Publishing Limited. ISBN 978-1-897477-05-02.
MC format by Hallie. Untried.

Hallie's Note
This recipe calls for Steelhead Trout which is a seagoing Rainbow Trout
(Oncorhynchus mykiss) with origins in western North America and Asia
according to my copy of 'On Food and Cooking' by Harold McGee. He also
comments that the trout family relations are complicated. Here is what he
has to say about trouts and chars: "These mainly freshwater offshoots of
the salmons are excellent sport fish and so have been transplanted from
their home waters to lakes and streams all over the world. Their fish lacks
the salmon coloration because their diet doesn't include the pigmented
ocean crustaceans. Today the trout found in U.S. markets and restaurants
are almost all farmed rainbows. On a diet of fish and animal meal and
vitamins, rainbow trout take just a year from egg to mild, single-portion
(1/2 - 1 lb/225-450gm) fish. The Norwegians and Japanese raise exactly the
same species in saltwater to produce a farmed version of the steelhead
trout, which can reach 50 pounds (23 kg) and has the pink-red flesh and
flavor of a small Atlantic salmon. Arctic Char, which can grow to 30 pounds
(14 kg) as migratory fish, are farmed in Iceland, Canada and elsewhere to
about 4 pounds (2 kg) and can be as fatty as salmon.

Contributed to the FareShare Group by Hallie.

- - - - - - - - - - - - - - - - - - -

Sent: Thursday, January 31, 2013 8:46 PM

Hi Gang,
I was looking for a recipe for something else and while browsing in
my usual semi-distracted fashion I came across this recipe in one of
my old cookbooks. I know Art has a bunch of venison in his freezer
this year due in part to his grandson filling in when he had to quit
this fall (way to go Taylor!), so when I found this recipe it looked
sufficiently intriguing and different to anything I've seen for
venison that I just had to send it. If anyone tries it please send
your comments. The only way I can shoot deer is with my camera and
digital images don't have a lot of flavour. <VBG>

* Exported from MasterCook *

Venison with Anchovy Cream

Recipe By : Meat on the Menu in Southern Africa by Lesley Faull
Serving Size : 6 Preparation Time :0:00
Categories : FareShare Group Sent Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 venison steaks
or a larded leg of venison
2 cups dry white wine
1/2 cup vinegar
1/4 cup water
1 carrot -- chopped
1 onion -- chopped
2 bay leaves
1/2 teaspoon black pepper -- freshly ground
1 cup cream
4 ounces cottage cheese
1 small tin anchovies -- chopped
or 1/2 cup Anchovette fish paste
2 tablespoons brandy -- (2 to 3)
1 pinch sugar

Combine the marinade ingredients in an enameled saucepan; bring to a
boil and allow to cool. Pour into a deep enamel or earthenware bowl.

Place venison (steaks or larded leg) in this marinade and chill for 24
hours. Remove from the marinade and dry thoroughly with absorbent paper.

Saute the steaks in a mixture of butter with a few drops of oil added,
until they are brown on both sides. Or, in the case of a leg of venison,
roast in the normal way. Arrange the steaks or joint on a heated platter.

To make the sauce.
Stir into the fat remaining in the pan, the cream, cottage cheese,
chopped anchovies or fish paste, brandy and seasonings. Cook over very low
heat until the sauce is quite smooth. Pour over the steaks or serve in a
sauce-boat in the case of roast leg of venison.

Stoned prunes served hot with this dish make a delicious and intriguing

From Meat on the Menu in Southern Africa by Lesley Faull, Commandeur
Associe de la Commanderie des Cordons Bleus de France; Books of Africa;
MC formatting by Hallie. Untried.

Hallie's Note
I thought this looked like an interesting and very different treatment
for venison. I've seen tubes of anchovy paste in the Italian markets here
so I assume it is fairly readily available in most places. The recipe in
the book also called for MSG which was common when this book was printed
but I left it out.
As an added note, this is what my Larousse Gastronomique has to say on
the topic of venison:
The meat of any kind of deer. In French, and formerly in English, it
described the meat of any kind of game animal or wild beast killed for
food and 'basse venaison' is the meat of hare or wild rabbit.
There is also a section for 'Roebuck' which contains several methods for
preparing deer.

Contributed to the FareShare Group by Hallie.

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Sent: Friday, February 01, 2013 9:33 AM

Hi Ya'll!

Here is something I found on Internet. I tried it and liked it a lot. I
did the two crust thing and used my regular pie crust recipe.

* Exported from MasterCook *

Low fat Cheeseburger Pie

Recipe By :
Serving Size : 8
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- -----------------
1 lb extra lean ground turkey
1 cup Nonfat Cottage Cheese
1 Egg
1/2 Cup Chopped Onion
1 Clove Garlic (chopped)
3/4 Cup Kraft 2% Shredded Cheddar Cheese
2 Tsp Worcestershire Sauce
1/4 cup water
3/4 cup Heart Smart Bisquick(R)  (mix only)
4 Slices Tomato

Preheat oven to 350F.

Brown Turkey Onion & Garlic in a pan
While turkey is browning mix Bisquick(R) and water to form a dough.
(add water gradually as needed for dough) Roll dough flat enough to
cover a pie pan with rolling pin. (may have extra dough).
Place dough in pie pan
Mix Worcestershire Sauce in with turkey mixture
In a separate bowl, mix cottage cheese with egg
Pour turkey mixture into pie pan
Pour Cottage Cheese mixture over turkey
Top with Shredded Cheddar Cheese
Then place Tomato Slices on top and bake at 350 for 30-40 minutes.

Note: If you prefer double crust, double amount of Bisquick(R), divide
the dough in half and roll out 2 crusts.

- - - - - - - - - - - - - - - - - - - -

I intend to try the Chili recipe Art sent. Chili is one of those foods
that tastes better the next day. I put left over chili in a square cake
pan an place in freezer. When set up but not hard I cut it into blocks
and store separately in freezer bags. When needed just thaw and heat. I
do Brown (Pinto) Beans and beef stew the same way. It works better for me
than rigid containers.

David in Carolina


Chili Recipe Submitted by Art Guyer

Chili con Carne
From Cook's Country

 Why this recipe works:

Many chili con carne recipes call for toasting and grinding a variety of whole chilies. We wanted to create a simpler, authentic-tasting version using supermarket ingredients. For the meat, we settled on beef chuck, our favorite affordable cut for stews because its substantial marbling provides rich flavor and tender texture after prolonged cooking. To add a smoky meatiness to our Chili Con Carne recipe, we browned the beef in bacon fat instead of oil. We added fresh jalapeño for brightness and heat and minced chipotle (canned smoked jalapeño) for smoky, spicy depth. Corn muffin mix gave our Chili Con Carne a silky texture and a hint of corn flavor.

We create a simple, authentic-tasting version of this Tex-Mex classic using supermarket ingredients.

Serves 6 to 8

If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil. You can use the remaining corn muffin mix to make muffins (or cornbread) to serve with the chili. We like to serve this chili with diced white onion, cubed avocado, shredded cheese, lime wedges, and hot sauce.


1 (14.5-ounce) can diced tomatoes
2 teaspoons minced chipotle chilies in adobo sauce
4 slices bacon, chopped fine
1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
1 jalapeño chile, seeded and chopped fine
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, minced
4 cups water
1 tablespoon brown sugar
2 tablespoons yellow corn muffin mix

1. Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.

3. Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

4. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)

Test Kitchen Tip: Use a Thickener That Adds Flavor

Some traditional chili recipes are thickened with masa harina (corn flour), which can be hard to find. When we were searching for a more accessible ingredient to help thicken the chili, we tested ground corn chips and toasted corn tortillas that we processed to a powder. While both were good, we preferred the subtle sweetness and strong thickening power of 2 tablespoons of corn muffin mix. (Our recipe was developed using Jiffy brand.)

MUFFIN MIX: Helps thicken our chili and adds sweetness and corn flavor.

Test Kitchen Primer: Jalapeños

While talk of super-fiery peppers like the ghost pepper, habanero, and Scotch bonnet may set the hearts of chile enthusiasts aflutter, the chile we reach for most often in the test kitchen is the humble jalapeño. Jalapeños measure about 5,000 units on the Scoville scale; habanero chilies, by comparison, can approach 500,000 Scoville units. Here’s a quick primer on this popular chile.

Where’s the heat? Most of the capsaicin (the compound responsible for heat) in jalapeños (and any chile) is concentrated in the white ribs and seeds. The heat level of jalapeños can vary widely, even among peppers from the same plant; tasting as you go (and adding more if desired) is always a good strategy for heat management.

Does color matter? Like most peppers, jalapeños are green when immature and turn color (in this case, red) when they ripen. In our tests, we’ve found that color does not affect heat but that red jalapeños are usually a bit sweeter than green ones.

Any test kitchen prep tips? With a little know-how, prepping jalapeños is easy. First, wash and dry the peppers. In the test kitchen, we usually wear rubber gloves (if you don’t have gloves, you can slip your hands inside clean plastic sandwich bags) when handling any hot chilies, and jalapeños are no exception. To mince a jalapeño, cut off (and discard) the stem and slice the pepper in half lengthwise. Use a spoon to scrape out the seeds and ribs (reserving them to add back later if you want more heat). Then slice the pepper into strips and mince. Discard the gloves and wash your board and knife in hot soapy water.

SCRAPE WITH A SPOON: It's the easiest way to remove the seeds and ribs. 

Create Layers of Chile Flavor

One way we do so in our recipe is by using one chile two ways. Jalapeño chilies contribute fresh, vegetal flavor and bright but mild heat. We sauté a chopped jalapeño with the onion. We also reach for jalapeños in the form of chipotle chilies in adobo sauce, which are jalapeños that are dried and smoked -before being packed in a tomato-vinegar sauce. We puree the chipotles in adobo with diced tomatoes to form a flavorful liquid base for our chili. Jalapeños in both forms are easy to find at the supermarket.

TWO SIDES OF ONE CHILE: Chipotles are dried jalapeños.

 “Bloom” the Spices

Chili-heads go a little crazy and sometimes demand three, four, or even five types of obscure dried chilies when they’re cooking up a pot of chili con carne, usually toasting and grinding the dried chilies or soaking and pureeing them in a blender for depth and complexity. To get a similar depth of flavor without the shopping expedition or the heavy labor, we simply “bloom” store-bought chili powder (with the onion, jalapeño, garlic, cumin, and oregano) in hot bacon fat. This is a great trick for all your cooking: Any time you bloom a spice in fat, be it butter, oil, or bacon fat, you bring out its full potential and depth of flavor.

MAXIMIZE FLAVOR: Cooking chili powder in oil brings out its flavor.

 Start With a Whole Roast and Cube it Yourself

Why is buying a boneless chuck-eye roast and cubing it at home preferable to buying stewing meat that has already been cubed? Because the cubed stew meat you buy may be unevenly cut, especially gnarly and fatty, or from several different parts of the steer. Together, these issues can add up to uneven cooking. Cubing the meat is very easy if you first pull apart the roast at the natural seams and remove some of the fat.

NATURAL STEAM: Use your hands to pull apart the meat.

EXCESS FAT: Trim and discard large pockets of fat.




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