-=> Sean Dennis wrote to Dave Drum <=-

 DD> IOW - not a lot unless you're a teetotaller.  Bv)=. Which I seem to be
 DD> these days. I've not had a beer or mixed drink for over 5 years. I did
 DD> drink the ritual glass of wine at a Passover seder (small glass) and it
 DD> got me about half-tiddly. I guess now I'd be a cheap drnnk hiving lost
 DD> my tolerance for alcohol.

 SD> I don't drink any as my life might depend on it with all the crazy meds
 SD> I'm on!

I just don't have the "taste" for it any loger. Except maybe a cold beer
after a hot day barbering the yard or weeding the garden. And that vety
seldom. 

 DD> If I'm going to do turkey in chilli I'm going to do something like
 DD> this:

 DD>       Title: Turkey Chili Verde

 SD> That looks delicious but at the price of ground turkey and my inability
 SD> to easily eat crumbled hamburger, I'll save it.

Green chile is good stuff. And if I've got leftovers (as if!) a coupe
tablespoons on my breakfast eggs is really good stuff.

 SD> I'm not sure what "all day" delineates in this recipe but I'd think 6-8
 SD> hours being set on low:

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

 SD>       Title: Crock Pot Chicken Enchiladas
 SD>  Categories: Crockpot, Poultry, Mexican
 SD>       Yield: 1 Servings

Depends on your work schedule. Could be as long as 10 (or more) hours
depending on your commute.

Too bad you have a problem with grond beef. This looks good. And it's 
an all-day crockpot deal.

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

      Title: All-Day American Goulash
 Categories: Beef, Vegetables, Herbs, Pasta
      Yield: 6 servings

      2 lb Ground beef
    1/2 lg Onion; diced
      1 lg Bell pepper; diced
      2 ts Minced garlic
      1 ts (ea) salt & pepper
      1 ts Italian Seasoning
     29 oz (2 cans) crushed tomatoes
  14 /2 pz Can diced tomatoes
      3 c  Beef broth
      3 c  Dry uncooked macaroni

  In a skillet over medium heat, brown the ground beef
  with the onion. Drain off the excess grease and add to a
  6 quart slow cooker.

  Add in bell pepper, Italian Seasoning, salt, pepper,
  garlic, tomatoes, and broth. Stir to combine.

  Cover and cook on low for 6-8 hours or high for 3-4
  hours.

  15 minutes before serving stir in the pasta. It will
  look very watery but don't worry the pasta will soak it
  up. Cover and cook for 15 minutes until the desired
  tenderness is reached.

  Serve immediately.

  Optional - you can serve it with shredded cheese on top.

  Author: Carrie Barnard

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

  Uncle Dirty Dave's Archives

MMMMM

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