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

 DD> If it's bacterial ulcers he can. The heat in the chilies (capsaicin)
 DD> is known to kill the bacteria (baccatum pyloreum). (cribbed the

 RH> It's not, we've discussed it different times, including the bacterial
 RH> aspect.

 DD> However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer
 DD> - leave the chilies alone.  Bv)=

 RH> IIRC, it was caused by NSAIDs so he has to leave chilis alone.

I had that happen with Alleve. Didn't realize what was going on until
I passed out from lack of blood and woke up in the E.R. with a bag of
blood in one arm and a bag of Nexium in the other. Once the ulcers were
healed I tossed my supply of Alleve and went back to eating chilies.

 RH> and HI. Getting older, moving (further) away from pepper growing
 RH> territory, changing my eating habits, etc have toned down my heat
 RH> level.

     88

 DD> Here's a faily mild, tasty chile recipe. I have also made these with
 DD> red (ripe) chilies which have a slightly different flavour profile,
 DD> And a different "stuffing" from the stuffed Mexi-Bells recipe I sent
 DD> Saturday.

 DD>       Title: Green Chilies Rellenos (Stuffed Green Chilies)
 DD>  Categories: Latino, Vegetables, Chilies, Cheese
 DD>       Yield: 5 Servings

 RH> Looks good. I got some pork tamales with red sauce at the farmer's
 RH> market this past week. Since Steve can't have the masa (corn), I will
 RH> enjoy them all.

Including my share. I have never been a fan of tamales for some reason.
A popular Springfield chilli dish is a thing called the "Doubleheader"
which is a bowl of chilli served over a tamale. Even buried in good red
chilli I don't care for them.  Bv)=

Enchiladas, now. That's a different story.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Make Ahead Breakfast Enchiladas
 Categories: Pork, Cheese, Breads, Eggs, Dairy
      Yield: 5 Servings
 
      8 sl Bacon; cooked, drained,
           - crumbled; divided
     12 oz Breakfast sausage; cooked,
           - crumbled, drained
  1 1/2 c  (6 oz) shredded extra sharp
           - cheddar; divided
      6    (6" to 8") flour tortillas
  1 1/2 c  (12 oz) half & half
      4    Extra large eggs
      2 ts A-P flour
    1/4 ts (ea) salt & black pepper
 
  Spray an 8" X 10" casserole dish with non-stick spray.
  
  Reserve 2 tb of crumbled bacon for sprinkling on top of
  enchiladas.
  
  Combine sausage, 3/4 cup of shredded cheese and crumbled
  bacon minus the 2 tablespoons reserved for sprinkling on
  the top of the enchiladas.
  
  Place about 1/2 cup of the sausage mixture down the
  center of a flour tortilla. Tightly roll up and place
  seam side down in prepared casserole dish. Repeat with
  remaining sausage mixture and tortillas.
  
  Whisk together the half and half, eggs, flour, salt and
  pepper. Pour over enchiladas in the casserole dish.
  Cover with aluminum foil and refrigerate overnight.
  
  Set oven @ 350ºF/175ºC.
  
  Bake breakfast enchiladas, covered, for 40 minutes.
  Remove aluminum foil; sprinkle on remaining 3/4 cup of
  shredded cheese and reserved bacon bits. Bake uncovered
  for 10 additional minutes or until cheese is melted.
  
  Remove from oven. Allow to cool for 5 to 10 minutes and
  serve.
  
  NOTES: You could certainly use store-bought bacon bits
  in this recipe.
  
  Feel free to substitute sharp or regular cheddar cheese,
  Monterey Jack or Pepper Jack cheese for the extra sharp
  cheddar cheese. You can also mix things up by using
  several types of cheese.
  
  You can also substitute whole milk for the half and half.
  
  This dish is best if it's allowed to sit in the ice box
  for at least an hour prior to baking, but overnight is
  best.
  
  Leftovers if any can be reheated or frozen.
  
  Serves 4 to 6
  
  by: Chula King
  
  RECIPE FROM: https://springfieldstatejournalregister-il.newsmemory.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... This year's only moments of joy were when we could buy toilet paper
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