-=> Quoting Dale Shipp to Sean Dennis <=-

 DS> we briefly thought about getting a small chest ... After
 DS> further thought, we settled on a similar cubic foot sized
 DS> upright. Access was much better.  Things tend to get buried in
 DS> a chest freezer.
 
Their downside is that they use about twice as much power. When you
open a chest freezer, it holds in all the dense cold air whereas
when you open an upright all the cold air tumbles out. Chests are
also cheaper and last longer.

Mine have all been free these past several years. It's a perk of
being a Realtor. Some sellers want to leave them behind while many
buyers already have one and don't want two. I am happy to take care
of that problem for them. My BBQ grills have all been free in recent
decades as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef and Beans South of the Border
 Categories: Beans, Beef, Crockpot, Chilies, Steak
      Yield: 8 Servings
 
     16 oz Dried small white beans
           Rinsed, drained, picked over
      4 c  Very hot water
     28 oz Can diced peeled tomatoes
      7 oz Can diced green chiles
      4 cl Garlic; crushed with a press
      2 tb Ground cumin
      2 tb Chile powder
      4 ts Dried oregano
      1 ts Ground coriander
      1 ts Salt
    1/4 ts Freshly ground black pepper
  1 1/2 lb Boneless beef top round or
           Sirloin steak, trimmed of fat
           Cut into 1/2-inch cubes
 
  This versatile mixture is excellent fare for serving a casual crowd.
  It makes a good filling for burritos, tacos, enchiladas, and
  tostadas, and is especially convenient for last-minute suppers
  because it freezes well, too. I like to roll it up in warm flour
  tortillas with shredded Cheddar cheese, chopped scallions, salsa,
  sour cream, and guacamole.

  In a 5 or 6 quart electric slow cooker, mix together the beans,
  hot water, tomatoes with their liquid, green chiles, garlic,
  cumin, chili powder, oregano, coriander, salt, black pepper,
  cayenne, and beef. Cover and cook on the high heat setting 1
  hour. Reduce the heat to the low setting and cook, covered, 8 hour
  longer, or until the beans and beef are tender. Season with
  additional salt and pepper to taste.
  
  Recipe from The Best Slow Cooker Cookbook Ever by Natalie Haughton
  Source: http://www.foodwine.com
  Posted by Roberta Banghart
 
MMMMM
 

Cheers

Jim


... More gold than a French king 3 days before the peasants lose patience

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