-=> Shawn Highfield wrote to Sean Dennis <=-

 SH> My Dad has an uncut sheet of US $2's hanging on his wall in a frame.
 SH> He called the US Treasury and got it for "an investigation" when he was
 SH> a cop.

I think you can order one of those still also.

You can!  https://www.usmint.gov/paper-currency/uncut-currency/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crock Pot Shredded Chicken Chili
 Categories: Chicken, Cheese/eggs, Crockpot
      Yield: 6 Servings
 
      1    Onion, diced
      1    16 oz. can no-salt-added
           Kidney beans
      1    16 oz. can no-salt-added
           Black beans
      1    8 oz. can tomato sauce
      2    14.5 oz cans diced tomatoes
           With green chilies
      6 t  Chili powder
      5 t  Paprika
  4 1/2 t  Ground cumin
      3 t  Onion powder
  2 1/2 t  Garlic powder
    1/8 t  Cayenne pepper
      3    Boneless skinless chicken
           Breasts
           The following are optional:
           Chopped fresh cilantro
           Low-fat sour cream
           Cheddar cheese
           For serving:
           Rice
           Tortilla chips
           Tortillas
 
  1. Combine beans, onion, chili peppers, tomato sauce, chili powder,
  paprika, cumin, onion powder, garlic powder, and cayenne pepper (if
  you don't have these spices, you can just buy a package of taco
  seasoning) in a slow cooker.
  
  2. Place chicken on top and cover. Cook on low for 10 hours or on
  high for 6 hours.
  
  3. Half hour before serving, remove chicken and shred. Return chicken
  to slow cooker and stir in.
  
  4. Top with fresh cilantro, low-fat sour cream, and cheese. Serve over
  rice, with tortilla chips, or eat by itself! Serves 6.
  
  From:
  http://thecrepesofwrath.wordpress.com/2009/02/11/crock-pot-shredded-ch
  cke n-chili/
  
  MM'd for the Fidonet COOKING echo by Sean Dennis on 15 February 2009.
 
MMMMM


-- Sean

... I married Miss Right. I didn't know her first name was Always.
--- MultiMail/Linux