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

 DD> I'm making a nice roast to take to my brother's joint on 25 December.
 DD> I can do that in my casserole crockpot and take the crock with to use
 DD> as a serving vessel. Basically I layer the bottom ov the dish with
 DD> potatoes sliced on my mandoline. Then center the salted and peppered
 DD> chuck roast on the bed of potatoes and surround it with baby-cut 
 DD>carrots. Then, using the mandoline, slice a large onion to cover the
 DD> whole thing, sprinkle a 2 oz packet Lipton's Onion Soup Mix over the 
 DD> top and let it cook on low until galling apart tender.

 RH> I can almost smell it now. (G)

It seems to be a hit whenever I make it.

 DD>      88

 RH> I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C.
 RH> Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
 RH> a different one to try next time we go down to Sprouts, just to try,
 RH> but this is my favorite for soup stock seasoning.

 DD> OK, Thanks. Now I know what Im looking for.

 RH> And I might check out some of the others, in addition to the one we
 RH> use. Do use Mrs. Dash lemon pepper on some things, usually mix some
 RH> into chicken salad when I make it.

I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.

 DD> According to the forecast today (pedicted high 23F) is the last of the
 DD> galloping chillblains.

 RH> We didn't get above freezing yesterday, supposed to be mid 40s today.
 RH> Wide range for the next week or so, but no white stuff in the forecast.
 RH> Rain, but you don't have to shovel it. (G)

Nor did we - altho 34º was predicted.

 DD> I'll pass. All my service records went up in smoke when Jefferson
 DD> Barracks (Missouri) burned up. As it predated the computerisation of
 DD> their data - it might be possible to gather the info from other
 DD> sources. Heck even my DD-214 and Honorable Discahrge diploma are
 DD> missing in action.

 DD> I support Vet's stuff through my brother and my Senator (Tammy
 DD> Duckworth)

 RH> As long as you support the Vet's, that's good. You should try to find
 RH> your DD-214 tho; it is what your local funeral home needs to get the
 RH> flag on your casket. If you've made arraingements already, check with
 RH> whoever you did it with; they might have a copy of the DD-214 on file.

 DD> I've already made my pre-paid arrangement - right into the fire and
 DD> the ashes into a large pickle jar to be used for traction on slick
 DD> roads.

 RH> We've made arraingements but not paid yet. Steve is debating a
 RH> veteran's cemetary, free for him but a fee for me. BTW, I first heard
 RH> of Tammy Duckworth when we were in HI; she had some connection to the
 RH> state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion for
Vets causes. And she abhors Cadet Bone Spurs.

 DD> My store is having a Christmas Party on 16 December. I'll be taking
 DD> this as my "covered dish":

 DD>       Title: John Wayne Tater Tot Casserole
 DD>  Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
 DD>       Yield: 6 Servings

 DD>      32 oz (2 cans) chilli w/beans
 DD>       4 tb Dairy sour cream
 DD>      15 oz Can whole kernel corn;

 RH> Looks like it should fill a few bellies. (G)

 DD> There will, no doubt be lots of other stuff as well.

 DD> For breakfast on the 25th I'm sponsoring any of my family/extended
 DD> family to the Interfaith Breakfast held annually at Temple B'rith
 DD> Sholom. Then off to brother's with the roast.  Bv)=

I'll miss the green chile that my recently deceased friend Les used to
provie to put over the scrambled eggs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Chile Verde
 Categories: Poultry, Chilies, Citrus, Herbs
      Yield: 7 Servings
 
      2 lb Tomatillos; husked, washed,
           - dried, halved
     10 md Anaheim chilies; stemmed,
           - halved, seeded
      1    Jalapeno chile
      1 c  Diced onion
      4 cl Garlic
      2 c  Rough chopped cilantro
      1 tb Cumin
      1 ts Paprika
           Zest and juice of 1 lime
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Black pepper
      2 c  Chicken broth
      2 lb Chicken pcs; skinned, boned

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Tortillas
           Beans
           Rice
 
  Set oven @ 450ºF/232ºC.
  
  Place tomatillos and Anaheim peppers on two large greased
  baking sheets. Roast until tomatillos are golden brown
  about 5-7 minutes, and until peppers are charred.
  
  Place peppers in a brown paper bag to sweat for about
  ten minutes. Remove the peppers from the bag and peel.
  
  In a blender or food processor, combine 6 peppers (12
  pepper halves), tomatillos, jalapeños, onion, garlic,
  cilantro, cumin, paprika, lime zest and juice, sugar,
  and salt & pepper to taste. Blend until smooth.
  
  Dice the remaining Anaheim peppers. Pour salsa verde,
  chicken broth, diced Anaheim peppers, and chicken into the
  slow cooker. Add salt and pepper.
  
  Cook on high for 3-4 hours or on low for 6-8 hours.
  
  Once chicken is cooked using a slotted spoon remove
  chunks of chicken to a cutting board and shred and return
  to crock pot with chile verde sauce. Season with salt and
  pepper, to taste.
  
  Serve warm with tortillas, beans, and rice.
  
  YIELD: SERVES 6-8
  
  RECIPE FROM: http://www.twopeasandtheirpod.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I miss the 20th century when nobody knew what kale was.
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