-=> JIM WELLER wrote to SEAN DENNIS <=-

 JW> I've noticed the same issue with many of your chili recipes.
 JW> (yuk, yuk.)

 SD> I've noticed Dave uses British English which uses double ells

 JW> With him, it's an (sic) Illlinois thing and I like to rattle his
 JW> chain a couple of times a year.
 
Illinois and *most* of the rest of the world. 

You just like to promote your minority opinion as to the correct way to
spell chilli.

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

      Title: Minority Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings

      2    (9") unbaked pie crusts
      4 c  Peeled, diced Fuyu
           - persimmons; in 1/4" dice
      2 c  Raw cranberries
      2 c  Apple juice; divided
    1/4 c  Cornstarch
    1/2 c  Sugar
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg

  Put the diced persimmons, cranberries, sugar and 1 3/4
  cups of the apple juice in a saucepan. Add the cinnamon
  and nutmeg.

  Heat over medium low heat until the cranberry skins
  split.

  Combine the remaining 1/4 cup of apple juice with the
  1/4 cup of cornstarch.

  Add the cornstarch/juice mixture to persimmon mixture
  and stir until thickened.

  Remove from the heat and stir in the Splenda until
  well blended.

  Set aside to cool while you prepare the pie crust; put
  it in a 9" pie pan. If you're using pre-made pie crusts 
  allow the mixture to cool until very warm but not hot.

  Put the mixture in the pie pan and top with the second
  crust in whatever manner you like.

  Bake @ 400§F/205§C for 30 to 40 minutes, until the
  filling is bubbly. Be sure to put a cookie sheet or
  sheet of aluminum foil on the rack below the pie to
  catch any drips. (Putting the pie directly on the cookie
  sheet will disrupt the flow of hot air around the pie).

  RECIPE FROM: https://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Alternate Zucchini Use #18:  Organic bowling pins.

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