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

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

 RH> I've used Bragg's and other unfiltered cider vinegar. I keep some on
 RH> hand for things like salad dressing and such like, when I want to kick
 RH> it up a bit from the regular cider vinegar.

I'm not a fan of vinegar bsased slad dressing. Much prefer my salads and/or
cole slaw with a creamy sauce as a dressing.

 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.

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

 RH> And was the first senator to bring her baby on the floor with her so
 RH> she could nurse.

Which isn't too surprising considering that not many senators are ladies
and few of those of child-baring years. 

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

 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?

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

 RH> So make up a batch, bring it and label it "in memory of Les".

Won't have to. Les' kid brother Larry will be in town taking care of
some things for the estate. And he'll be making the Verde. And he is 
the ICS World Champion this year in Verde.

I had something very much like this in my first experience with chile
verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde 
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Navajo Chile Verde (Lamb/Goat)
 Categories: Lamb/mutton, Chilies, Pork, Vegetables
      Yield: 6 Servings
 
      3 lb Lamb or goat shoulder
      2 c  Stewed tomatoes
      3 tb Bacon grease
      6 oz Can tomato paste
    1/3 c  Flour
      3 c  Water (or chicken broth)
      3 md Onions; chopped
  2 1/2 ts Salt
      6 cl Garlic; minced or pressed
    1/2 ts Dried, ground oregano
     32 oz (2 cans) whole green chilies
 
  Melt bacon grease in a skillet over med-high heat. Put
  flour into a paper bag and shake the meat with the flour
  to coat meat. Add the meat to the bacon grease a little
  at a time and brown well & evenly. Remove the meat to a
  5 qt. Dutch oven. Add the onions & garlic to the skillet
  and saute until translucent. Add these to the pork in
  the pot. Stir in the remaining ingredients, bring pot to
  a boil, and keep stirring every 2-3 minutes. When boiling
  lower heat to low & simmer for 45 minutes. Taste, adjust
  seasonings as per personal taste, and cook for 30 mins.
  
  This recipe comes to us from the Native Americans we call
  the Navajo. They call themselves the Di-neh. It is a great
  stew and deserves your attention!
  
  Enjoy!
  
  Source: Mary R. Neh, Economist, Navajo Cultural Center File
  
  Meal Master Format by Dave Drum - 02 November 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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