* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Acadian Eight Bean Chili    
 Categories: Chili
      Yield: 25 Servings
 
    1/4 lb Each of the following beans
           Kidney, White, Pink, Black,
           Red, Pinto, Cranberry, Navy.
      1 lb Bacon
      5 lg Onions, peeled and chopped
    2/3 c  Garlic, minced
    1/4 c  Coriander seeds, toasted
           And ground
    1/4 c  Cinnamon
    1/4 c  Paprika
    1/4 c  Cayenne pepper or to taste
           For the timid tongue
    1/2 c  Dried Poblano Chili peppers
           Ground
      1 cn 108 oz Italian tomatoes
           W/juice
     12 oz Beer
      5 lb Lean ground beef
           Salt to taste
 
  Pick over and wash beans. Put in large pot and cover with 4 qts. cold
  water. Soak over night. Wash and drain. Cover with water, bring to a
  bowl over high heat, lower heat and simmer for 2 hours or until
  tender. Cook bacon in a large skillet, drain and crumble. Put next 7
  ingredients in skillet and saut‚e for 5 minutes. Add tomatoes and
  beer, simmer. In another skillet saut‚e ground beef until no longer
  pink. When beans are tender drain, reserving liquid. Add meat, bacon
  and vegetables to beans. Simmer over low heat until hot, adding bean
  liquid if necessary.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Acadian Peppered Shrimp
 Categories: Regional, Main dish, Seafood
      Yield: 4 Servings
 
      1 lb Butter
      2 ts Fresh basil, chopped
      2 ts Fresh oregano, chopped
      1 ea Bay leaf, crumbled
      1 x  Salt
    1/2 c  Lemon juice
      2 ts Cayenne pepper
      5 ea Garlic cloves, minced
    1/2 c  Black pepper, finely ground
      4 lb Large raw shrimp in shells
 
  The shrimp should be of a size to number 30-35 per pound. Melt the
  Butter in a large deep-sided frying pan or iron skillet over low heat.
   When melted, raise the heat, and add the remaining ingredients
  except the shrimp.  Cook, stirring often, until browned to a rich
  mahogany color, about 10 minutes.  Add the shrimp, stir- ring and
  turning to coat well with the seasoned Butter.  Cook until the shrimp
  have turned a rich deep pink, about 10 minutes.Serve the shrimp in
  their shells, peeling them at the table.
 
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... Sincerely yours Gigi
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