-=> Ruth Haffly wrote to Dave Drum <=-

 DD> None of our pancake breakfasts are monthly. Just annual. But there are
 DD> enough of them at various venues to satisfy nearly anyone's cravings.

 RH> AFAIK, the Legion one is the only pancake breakfast in town. It's the
 RH> post's major fund raiser so they really took a hit when COVID shut
 RH> everything down but they've rebounded well.

Our other major fund raiser food event is the chilli supper. I don't know
how many thousands of gallons of red chilli my friend Les cooked for the
chilli suppers over the years. But with his passing I suspect that unless
someone else steps up that will dwindle.

 DD> Lincoln Memorial Garden annual pancake breakfast as relatively new but
 DD> well attended. And it's more like a full home-style breakfast with
 DD> eggs cooked to order rather than the more usual "scrambled" from a
 DD> bag. And refills on both pancakes and sausage. There is a choice of
 DD> regular cakes or bueberry or chocolate chip - just like the other
 DD> P&S breakfasts.

 DD>       Title: Chocolate Chip Pancakes
 DD>  Categories: Breads, Chocolate, Dairy
 DD>       Yield: 8 servings

 RH> Much as I like chocolate, I don't like chocolate chip pancaakes. Could
 RH> be, because I top the pancakes with maple syrup, the maple and
 RH> chocolate flavors aren't, in my mind, entirely compatable. I've pretty
 RH> well given up on pancakes and waffles but do get my maple in other
 RH> ways, like drizzled over vanilla ice cream.

I'm not a fan of chocolate chimp pancakes either. But many are or they
wouldn't be on offer in so many places. The maple syrup woulds be a no
go for me. But, that's just me and my dislike of maple anything except 
furniture.  Bv)=

My favourite sweet toppings for pancakes/waffles are jams, jellies, 
fresh fruit, preserves or honey.

Here's the recipe that Les used for the chilli suppers. I knopw I've
posted it before but I'm feeling nostalgic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 Servings
 
      5 lb Chilli grind beef chuck
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
           +=OR=+
      1    Fresh jalapeno; stemmed
     46 oz Can Red Gold tomato juice
     46 oz Can chicken broth
      1 tb Minor's or GFS beef base
           +=IN=+
     16 oz Boiling water
      4 oz Baron's # 5640 chilli spice
           - mix (chilli powder)
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt
           Finely diced bell pepper;
           - opt

MMMMM---------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans **
 
  * Or Ray's Chilli Mix
  
  ** Not at an ICS cook-off unless entering the new "Home-
  style" category. At your home - or restaurant: beans are
  fine if you like them. (but NOT kidney beans)
  
  This should produce 2+ gallons of chilli sauce.
  
  Prepare the basic recipe - down to the kicker section.
  
  Render the suet and cook the chuck in it until all the
  pink disappears.
  
  While the meat is cooking place the celery, jalapeno,
  and tomato juice in a blender and puree.
  
  Make sure all lumps of beef have been broken up. Place
  the meat and the celery/chile/tomato juice in an 8 quart
  heavy-bottom pot.
  
  Add balance of ingredients to the pot, stirring to mix.
  Add in the chicken broth and beef base/water simmering
  on a low flame. Stir often enough to keep the chilli
  from scorching or sticking.
  
  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.
  
  When sauce is cooked, in your estimation, remove from
  heat, and refrigerate overnight.
  
  The next day, re-heat the chilli sauce on a low flame
  until heated through and at a nice low simmer. Add the
  "kicker" ingredients and cook for at least 15 minutes
  to allow flavours to marry and blend. Add the beans and
  stir to combine.
  
  With the addition of the beans, there should be 2 1/2
  gallons of chilli.
  
  This should serve: 32 Ten-ounce bowls
  
  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and
  have placed higher (ironically) than its originator
  in those contests more than once.
  
  MM Format by Dave Drum - 02 February 2004
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Dousing a rib-eye in ketchup is like white socks with dress shoes
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