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

 DD> Those are called Mexi-Bells. Many seed companies and nurseries sell
 DD> the stable-cross seeds as well as the plants. I don't understand your
 DD> chilies being bland, though. They should have been at least as zippy
 DD> as the bells.

 RH> We planted regular bells; they cross pollinated with the jalapenoes.
 RH> That's why the chilies were mild.

I know how the Mexi-Bells come about. And there is now a stable cultivar.
I'll bet the jalapenos were still flavourful, though. Even if milder on
the Scoville scale.

 DD> My late friend, Les, grew Mexi-Bells in his raised bed garden
 RH>  (along DD> with Thai Bird's Eye, serrano, jalapeno and NuMex Big Jim
 RH>  peppers. DD> I've used ripe Mexi Bells from his garden to make the
 RH>  recipe I've DD> attached below.

 DD>      88

 DD> I had one of those stove top poppers (cast iron sauce pan with a
 DD> special stirring lid that was hand cranked. When I got the table-top
 DD> electric and stand alone Stir Crazy the popper pot went to the
 DD> Goodwill. Along with the air popper.

 RH> We had an air popper for a number of years, When our cocker spaniel
 RH> heard it fire up, he knew he was in for a treat.

My big problemis that it's hard to get suficient butter on the popcorn
and salt doesn't stick to it as well as product from a "conventional"
popper. I should have remembered that from when I was a boy and we did
popcorn in a fire basket using the fire in the fireplace (or a campfire
if it was summer).

     88

 DD> I dunno what happened to my tube pan - I think I gave it to my sister
 DD> as I never make angel food cake so I saw no need to clutter my
 DD> cabints.  Bv)=

 RH> We got this one from my mom. Started as a borrow, ended up as a keep
 RH> when her mind went & Dad kicked her out of the kitchen. None of my
 RH> siblings objected to my taking it, and a few other kitchen goodies.

 RH> Went to the farmer's market today. Came home with a bag of pork/red
 RH> sauce tamales, a couple of Argentinian pastries, a couple of cinnamon
 RH> roll, a bag of lettuce, a couple of sweet potatoes, a loaf of banana
 RH> bread, a couple of sausage rolls, a sopapilla cheesecake bar and a bag
 RH> of broccoli. Going to have some good eating this week.

Almost like an open-air deli. I usually just get raw materials when I 
shop the farm stands/farmer's markets. Any pre-made grub is consumed on
the spot. 

I'm off to my local Hy-Vee for a free Veteran's Day breakfast. I'll skip
the Golden Corral's free dinner buffet - the lines are over a city block
long. And I stood in enough chow lines in the service.

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

      Title: Mess Hall Hobo Hash
 Categories: Beef, Pork, Potatoes, Dairy, Cheese0
      Yield: 4 servings

    15 oz Can corned beef hash
   1/2 lb Bacon; diced
   1/4 lb Breakfast sausage
     3 lg Eggs
   1/2 c  Cheese; shredded
  2.64 oz Env country gravy mix
   1/4 c  Milk
     3 c  Frozen shredded hashbrowns or
          - country fries
     4 lg Eggs; to serve, opt

  Dice bacon and cook in fry pan until crisp. Drain grease
  and set aside.

  crumble sausage and fry up in pan. Drain grease and set
  aside.

  Cook up 2-3 cups frozen hashbrown potatoes as directed.
  Open can of hash and microwave in microwave safe bowl
  for three minutes.

  Whisk together 3 eggs with 1/4 cup milk and scramble in
  pan.

  Make country gravy according to pkg directions adding
  1/4 pound sausage.

  While gravy is cooking mix together corned beef hash,
  hashbrowns, scrambled eggs, remaining sausage, bacon,
  and cheese in large bowl and mix.

  Fry up one large egg sunny side up or over easy for each
  serving if desired.

  On a plate portion corn beef hash mixture; top with
  sausage gravy and fried egg.

  by Susan Magness

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

  Uncle Dirty Dave's Archives

MMMMM

... To eat is a necessity, but to eat intelligently is an art.
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