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

 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 I'm 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.

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

 RH> Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
 RH> I picked up the Braggs originally but it's a keeper in my spice
 RH> cupboard now.

Amazon is "rushing" me a shaker for delivery tomorrow. I've used other
Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at Food
Fantasies and use for fixing heartburn and reflux. It's counter-intuitive
but it works.

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

 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.

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

 RH> She does have a lot going for her. Good to see that the vets have a
 RH> voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She doest
not suffer fools gladly. And has no use for draft dodgers.

 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.

 RH> Not surprising. It's always interesting to see the assortment at a pot
 RH> luck. Our Legion post and Auxiliary always do a pot luck in late
 RH> January or early February--too much going on in December so it's nice
 RH> to have a joint dinner when things have calmed down a bit. There's a
 RH> group of vets over at the post today watching the Army-Navy game but we
 RH> took a pass on that gathering.

 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)=

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

 RH> Did he leave the recipe with his widow?

Dunno. But. I have it in my database. It's a pretty standard Verde that
used ground poultry instead of the ore usual pork - which ain't no way
"Kosher" and the event is at a Jewsh facility.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken Chile Verde (Temple)
 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; skinned, boned
           +=OR=+
      2 lb Ground chicken or turkey  

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Tortillas
           Beans
           Rice
 
  Set oven @ 450oF/232oC.

  In a skillet cook the ground meat until it no longer
  clumps together. Don't worry about getting it "done" 
  as that will be taken care of in the crockpot.
  
  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, jalapenos, 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 meat into the
  slow cooker. Add salt and pepper.
  
  Cook on high for 3-4 hours or on low for 6-8 hours.
  
  Serve warm with tortillas, beans, and rice.

  Or serve spooned over breakfast eggs. (and potatoes)
  
  YIELD: SERVES 6-8 as a dish. Many more as a topping.
  
  RECIPE ADAPTED FROM: http://www.twopeasandtheirpod.com
  By Les Eastep  

  Uncle Dirty Dave's Kitchen
 
MMMMM

... As my grandfather had said in his last words, "A TRUCK!"
--- MultiMail/Win v0.52