-=> JIM WELLER wrote to DAVE DRUM <=-

 SH> I took the left over chicken stirfry / chicken stock / pasta  /
 SH> seasoning / Whole new meal.

 DD> I often do similar. The problem is that even if it's most excellent
 DD> it's unrepeatable

 JW> That's when you takes notes, give it a name and bung it into MM.

What's the point here? I already have more recipes than I can ever cook.
Thank providence for cheap storage. Bv)=

 JW> From my kitchen # 9 - yellow stem chard and seasoned crumbs

 JW> We bought some really fresh Swiss Chard from the Co-Op store's
 JW> greenhouse which had yellow stems rather than the usual white or red
 JW> ones but the leaves looked and tasted the same as always. After
 JW> looking over half a dozen recipes and watching a Jacques Pepin video
 JW> here's what I did that incorporated a little bit from everyone:

Never mucked about with chard or kale much. I suppose I probably should
but there are so many things I *know* that I like.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jacques Pepin's Mulled Cider
 Categories: Five, Beverages, Fruits
      Yield: 6 servings
 
  1 1/2 qt Unfiltered sweet cider
     12    Allspice berries
     12    Whole cloves
      2    Sticks cinnamon; broken in
           - pieces
      6 tb Bourbon
 
  Place all ingredients but the bourbon in a saucepan and
  heat over medium heat until the mixture is just below a
  boil. Cover, remove from the heat and let steep 5
  minutes.
  
  At that point, you will notice that the allspice and
  cloves have floated to the top; remove and discard them.
  Pour a tablespoon of bourbon, if desired, into each of
  six mugs and pour the cider mixture over it. Spoon a few
  cinnamon pieces into each mug, and serve immediately.
  
  By Jacques Pepin
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Bacon is its own food group!
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