Ruth Haffly wrote to Dave Drum <=-
In other news I've got nine others to sign my petition to have my
friend Les named as Springfield's "First Citizen". We're keeping our fingers crossed but we're also being realistic about it. The award
always seems to go with the "money" crowd. And whilst Les is not
"hurting" he's not in the "hire an accountant to minimise my taxes" category.
Keep pushing it; you may be nicely surprised this year. And, if not
this year, maybe next?
It would be nice if the award were not posthumous. Les is 87 and his
old ticker is getting shaky on him. His son nis a retired cardiac
nurse and is thinking about re-locating to Springfield to take care
of his dad.
That would be nice for both of them. Steve's younger sister is a nurse
but Mom is in an assisted living place, better for both of them.
Neither of our daughters went into nursing sowe don't have any "next generation help" lined up.
Today is our 49th anniversary so we're going out to one of our favorite local seafood places for supper. Can't get down on the coast where we
used to live and even if we could, most of the places we used to to go
to are long gone. We're also prepping the camper; next week is an
Many of my favourites from when I wora a younger man's clothes have
been victims of "development". Or bad business sense. Or simply retirement.
And some have morphed into something different from what made them a regular stop on my agenda. One of the few remaining, Ritz's L'il
Fryer, is going to our Sunday Breakfast Bunch stop this week.
Most all the places morphed into something else. One place was still
going as a restaurant last time we were there. Used to be one of our favorite "go to" places so we went there and were disappointed. It had changed hands, quality and quantity of the food had gone down hill.
RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory outlet store in South Pittsburgh?. After Dollywood, of course.
Stopping at a Lodge outlet store, not planning on going to Dollywood.
Had thought about the Biltmore on our way out but base level entry fee
was $90. per person, a bit too rich for us.
It would be nice if the award were not posthumous. Les is 87 and his
old ticker is getting shaky on him. His son nis a retired cardiac
nurse and is thinking about re-locating to Springfield to take care
of his dad.
That would be nice for both of them. Steve's younger sister is a nurse
but Mom is in an assisted living place, better for both of them.
Neither of our daughters went into nursing sowe don't have any "next generation help" lined up.
He keeps Les informed on what his doctors are really talking about.
And advises him on what he can and can't "get away with" in his activities. Sadly Les has had to give up on cooking chilli for chill suppers. He still can supervise, though.
At the end of the month the local college is putting on a "Chilli
Event" using Les' recipe. He was a volunteer instructor there for
several years The event will be held in the "Culinary Arts Center"
where they train DD> profeeionals in the culinary field.
And some have morphed into something different from what made them a regular stop on my agenda. One of the few remaining, Ritz's L'il
Fryer, is going to our Sunday Breakfast Bunch stop this week.
Most all the places morphed into something else. One place was still
going as a restaurant last time we were there. Used to be one of our favorite "go to" places so we went there and were disappointed. It had changed hands, quality and quantity of the food had gone down hill.
Of copurse you guys haven'r changed a bit. Bv)=
RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory outlet store in South Pittsburgh?. After Dollywood, of course.
Stopping at a Lodge outlet store, not planning on going to Dollywood.
Had thought about the Biltmore on our way out but base level entry fee
was $90. per person, a bit too rich for us.
I'm not big on theme parks, fairs and similar expositions. Part of
that is the amount of walking involved. And another (big) part is the "Been
there. Done that" syndrome of many older folks. Bv)=
Still, though, I'm a fan of Ms. Parton. Not only is she easy on the
eyes, she can sing. And better yet, she can cook.
Title: Dolly Parton's "Stone Soup"
Categories: Poultry, Potatoes, Vegetables, Pork
Yield: 8 servings
2 qt Chicken broth
1 lb Russet potatoes; scrubbed,
- peeled, diced
14 1/2 oz Can diced tomatoes
1 sm Head cabbage; coarse
- chopped
1 lb Turnips; peeled, diced
2 lg Carrots; peeled. diced
1 sm Onion; chopped
4 cl Garlic; minced
1 Smoked ham hock
1 Very clean stone
Salt & pepper
Pour the chicken broth into a large stockpot. Add in the
diced potatoes, diced tomatoes and their liquid, chopped
cabbage, diced turnips, diced carrot, diced onions,
minced garlic and ham hock.
Bring the soup to a boil over medium-high heat. Reduce
the heat to low and simmer it uncovered for about 2
hours. Stir the soup occasionally during simmering.
Scoop the ham hock from the soup and place it on a
cutting board. Remove the skin and discard. Remove the
meat and use a sharp knife to dice it. Add the diced
meat back into the soup, discarding the bone or giving
it to the dog.
Taste the soup; it will have some saltiness from the
stock and ham hock, but you can add more if it needs
some, along with black pepper to taste. Remove the stone
from the soup. (You can wash the stone and save it for
the next batch.) Serve the soup while it's hot. Serve
your soup along with this pecan chicken salad.
Ruth Haffly wrote to Dave Drum <=-
It would be nice if the award were not posthumous. Les is 87 and his
old ticker is getting shaky on him. His son nis a retired cardiac
nurse and is thinking about re-locating to Springfield to take care
of his dad.
That would be nice for both of them. Steve's younger sister is a nurse
but Mom is in an assisted living place, better for both of them.
Neither of our daughters went into nursing sowe don't have any "next generation help" lined up.
He keeps Les informed on what his doctors are really talking about.
And advises him on what he can and can't "get away with" in his activities. Sadly Les has had to give up on cooking chilli for chill suppers. He still can supervise, though.
Sad that he had to give up the cooking but good to know his recipe is still going strong in the community. Does the town have a "home of
Les's (last name) famous chili" sign at the town limits along each
highway entrance? If not, why not?
At the end of the month the local college is putting on a "Chilli
Event" using Les' recipe. He was a volunteer instructor there for
several years The event will be held in the "Culinary Arts Center"
where they train DD> profeeionals in the culinary field.
Trained anybody famous so far?
And some have morphed into something different from what made them a regular stop on my agenda. One of the few remaining, Ritz's L'il
Fryer, is going to our Sunday Breakfast Bunch stop this week.
Most all the places morphed into something else. One place was still
going as a restaurant last time we were there. Used to be one of our favorite "go to" places so we went there and were disappointed. It had changed hands, quality and quantity of the food had gone down hill.
Of copurse you guys haven'r changed a bit. Bv)=
Not a bit! (G)
RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory outlet store in South Pittsburgh?. After Dollywood, of course.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Stopping at a Lodge outlet store, not planning on going to Dollywood.
Had thought about the Biltmore on our way out but base level entry fee
was $90. per person, a bit too rich for us.
I'm not big on theme parks, fairs and similar expositions. Part of
that is the amount of walking involved. And another (big) part is the "Been there. Done that" syndrome of many older folks. Bv)=
And a lot it (rides, honky tonk shows, etc) is stuff we have absolutly
no interest in. The main street/road/whatever you call it in this area (Pigeon Forge runs into Sevierville) is full of "Adventure Land parks", dinner and show theaters, souvenier shops of all sorts....I.O.W.,
anything to separate the tourist from their $$$.
Still, though, I'm a fan of Ms. Parton. Not only is she easy on the
eyes, she can sing. And better yet, she can cook.
Title: Dolly Parton's "Stone Soup"
Categories: Poultry, Potatoes, Vegetables, Pork
Yield: 8 servings
2 qt Chicken broth
1 lb Russet potatoes; scrubbed,
- peeled, diced
14 1/2 oz Can diced tomatoes
1 sm Head cabbage; coarse
- chopped
1 lb Turnips; peeled, diced
2 lg Carrots; peeled. diced
1 sm Onion; chopped
4 cl Garlic; minced
1 Smoked ham hock
1 Very clean stone
Salt & pepper
Pour the chicken broth into a large stockpot. Add in the
diced potatoes, diced tomatoes and their liquid, chopped
cabbage, diced turnips, diced carrot, diced onions,
minced garlic and ham hock.
Bring the soup to a boil over medium-high heat. Reduce
the heat to low and simmer it uncovered for about 2
hours. Stir the soup occasionally during simmering.
Scoop the ham hock from the soup and place it on a
cutting board. Remove the skin and discard. Remove the
meat and use a sharp knife to dice it. Add the diced
meat back into the soup, discarding the bone or giving
it to the dog.
Taste the soup; it will have some saltiness from the
stock and ham hock, but you can add more if it needs
some, along with black pepper to taste. Remove the stone
from the soup. (You can wash the stone and save it for
the next batch.) Serve the soup while it's hot. Serve
your soup along with this pecan chicken salad.
Nothing in the directions about when to add the stone.
He keeps Les informed on what his doctors are really talking about.
And advises him on what he can and can't "get away with" in his activities. Sadly Les has had to give up on cooking chilli for chill suppers. He still can supervise, though.
Sad that he had to give up the cooking but good to know his recipe is still going strong in the community. Does the town have a "home of
Les's (last name) famous chili" sign at the town limits along each
highway entrance? If not, why not?
Not really. We had threer chilli canners here at one time. Two of the labels are still in business. Chilli Man, started by Joe DeFrates who
used to be part of our Thursday lunch bunch. And Ray's Chilli
established by Ray DeFrates (Joe's brother). The Defrates brothers
have passed but
their labels live on. Chilli Man is owned by Faribault Foods in (of
all places) Faribault, Minne-snow-ta. And Ray's is owned by the former sales manager for the label, Jay Nicole, and located next-town-over (Decatur, IL). Scully's Chilli is now being made in Carlinville, IL
and is only
distributed in central Illinois.
At the end of the month the local college is putting on a "Chilli
Event" using Les' recipe. He was a volunteer instructor there for
several years The event will be held in the "Culinary Arts Center"
where they train DD> profeeionals in the culinary field.
Trained anybody famous so far?
Only locally well-known. And successful. He was also one of the
driving forces, along with his brother, Don, in the resolution passed
by the
state legislature and signed by (then) Governor Jim Edgar. The whole
thing was sponsored by former Springfield Mayor and then State Senator Karen Hasara. You can read the story here:
https://tinyurl.com/CHILLINAME
RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory outlet store in South Pittsburgh?. After Dollywood, of course.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Stopping at a Lodge outlet store, not planning on going to Dollywood.
Had thought about the Biltmore on our way out but base level entry fee
was $90. per person, a bit too rich for us.
Did you know that Lodge is producig a line of Dolly Parton cast iron cookware? I've bought one of the 12" skillets for gifting this holiday season. https://www.lodgecastiron.com/dolly-parton
I note that I gat a "bargain". I bought the 12" skillet from Amazonat DD> the 10" skillet price (U$29.95)
I'm not big on theme parks, fairs and similar expositions. Part of
that is the amount of walking involved. And another (big) part is the "Been there. Done that" syndrome of many older folks. Bv)=
And a lot it (rides, honky tonk shows, etc) is stuff we have absolutly
no interest in. The main street/road/whatever you call it in this area (Pigeon Forge runs into Sevierville) is full of "Adventure Land parks", dinner and show theaters, souvenier shops of all sorts....I.O.W.,
anything to separate the tourist from their $$$.
When I was a kid I haunted the midway and its rides and games of
"skill". As well as climbing all over the farm machinery displayed. I pretend drove a wide range of tractors, etc. before I was old enough
to drive them in the real world and learned it's a chore, not
necessarily a fuin thing.
Ruth Haffly wrote to Dave Drum <=-
Sad that he had to give up the cooking but good to know his recipe is still going strong in the community. Does the town have a "home of
Les's (last name) famous chili" sign at the town limits along each
highway entrance? If not, why not?
Not really. We had three chilli canners here at one time. Two of the labels are still in business. Chilli Man, started by Joe DeFrates who
used to be part of our Thursday lunch bunch. And Ray's Chilli
established by Ray DeFrates (Joe's brother). The Defrates brothers
have passed but their labels live on. Chilli Man is owned by Faribault Foods in (of all places) Faribault, Minne-snow-ta. And Ray's is owned
by the former sales manager for the label, Jay Nicole, and located next-town-over (Decatur, IL). Scully's Chilli is now being made in Carlinville, IL and is only distributed in central Illinois.
WOW! I didn't realise the state was so into chili. We left Pigeon Forge
a day early (weather coming in and Steve has a can't miss dr. appt. Monday), took a country road up to I-40. On the way we passed the
Bush's Beans factory & visitor's center. We didn't stop this time but maybe some other time when we're in the area we'll consider it. A can
of beans was in our rally goody bag.
At the end of the month the local college is putting on a "Chilli
Event" using Les' recipe. He was a volunteer instructor there for
several years The event will be held in the "Culinary Arts Center"
where they train profeeionals in the culinary field.
Trained anybody famous so far?
Only locally well-known. And successful. He was also one of the
driving forces, along with his brother, Don, in the resolution passed
by the state legislature and signed by (then) Governor Jim Edgar.
The whole thing was sponsored by former Springfield Mayor and then
State Senator Karen Hasara. You can read the story here: https://tinyurl.com/CHILLINAME
OK, might give it a look/see when we get back home and resettled.
RV/radio net rally in Pigeon Forge, TN. Got to make sure we have enough room to bring back some new cast iron pieces. (G)
Are you visiting a foundry in Pigeon Forge? Or stopping at the Lodge factory outlet store in South Pittsburgh?. After Dollywood, of course.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Stopping at a Lodge outlet store, not planning on going to Dollywood.
Had thought about the Biltmore on our way out but base level entry fee
was $90. per person, a bit too rich for us.
Did you know that Lodge is producig a line of Dolly Parton cast iron cookware? I've bought one of the 12" skillets for gifting this holiday season. https://www.lodgecastiron.com/dolly-parton
Saw that but went with the original stuff.
I note that I gat a "bargain". I bought the 12" skillet from Amazon
at DD> the 10" skillet price (U$29.95)
Good deal!
I'm not big on theme parks, fairs and similar expositions. Part of
that is the amount of walking involved. And another (big) part is the "Been there. Done that" syndrome of many older folks. Bv)=
And a lot it (rides, honky tonk shows, etc) is stuff we have absolutly
no interest in. The main street/road/whatever you call it in this area (Pigeon Forge runs into Sevierville) is full of "Adventure Land parks", dinner and show theaters, souvenier shops of all sorts....I.O.W.,
anything to separate the tourist from their $$$.
When I was a kid I haunted the midway and its rides and games of
"skill". As well as climbing all over the farm machinery displayed. I pretend drove a wide range of tractors, etc. before I was old enough
to drive them in the real world and learned it's a chore, not
necessarily a fun thing.
I never got into them, partly because my folks never took us to
anything other than the local fireman's carnival--except for one time
we spent a couple of hours at an amuesment park in St. Catherine's, Ontario. After getting married, we went to Busch Gardens once with
Steve's folks and several Dippemesses in Frankfurt, W. Germany. Latter
is a big carnival set up and also local potters (& other crafts folks) have seasonal sales.
Another note on Joe DeFrates - he is/was the only two-time winner of
the International Chili Society's World Championship. I'll post what
he claimed was his recipe for that winning chilli below.
WOW! I didn't realise the state was so into chili. We left Pigeon Forge
a day early (weather coming in and Steve has a can't miss dr. appt. Monday), took a country road up to I-40. On the way we passed the
Bush's Beans factory & visitor's center. We didn't stop this time but maybe some other time when we're in the area we'll consider it. A can
of beans was in our rally goody bag.
Bush makes a very good product. I use their pinto beans sometimes in
my home chilli. If cooking for a chilli supper or siilar event I'm
more
likely to go with Brook's Chili Hot Beans in the #10 can. But Bush's chilli beans are good, if a bit of a different flavour profile. I've
not found them in a #10 can, though. Just the usual 15 oz grocery
store items.
by the state legislature and signed by (then) Governor Jim Edgar.
The whole thing was sponsored by former Springfield Mayor and then
State Senator Karen Hasara. You can read the story here: https://tinyurl.com/CHILLINAME
OK, might give it a look/see when we get back home and resettled.
Don Eastep is the guy whose "15 Minutes of Fame" consisted of a bogus
win the the Chili Appreciation Society's "Behind The Store" cook-off.
He was elegible (along with both of his brothers) but had not planned
on cooking. So he got a sample of each cook's chilli and mixed them together, turn in the result ... and won. When the story came out the "win" was rescinded, the trophy and prize $$$ awarded to the guy who finished second. And a (joke) warrant issued for Don.
A few years later he was invited back, the Governor of Texas granted
a pardon on the charges and he cooked against the Dentist who rightly
won their previous encounter. At the end of the day there were only 2 points separating them.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Scones is something I've never made or knowingly eaten. That is I may
have had a scone at some time without knowing it was called a scone.
Bv)=
When I was a kid I haunted the midway and its rides and games of
"skill". As well as climbing all over the farm machinery displayed. I pretend drove a wide range of tractors, etc. before I was old enough
to drive them in the real world and learned it's a chore, not
necessarily a fun thing.
I never got into them, partly because my folks never took us to
CONTINUED IN NEXT MESSAGE <<
Ruth Haffly wrote to Dave Drum <=-
Our rally was held not too far from the Bush facilities.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Ruth Haffly wrote to Dave Drum <=-
Bush makes a very good product. I use their pinto beans sometimes in
my home chilli. If cooking for a chilli supper or siilar event I'm
likely to go with Brook's Chili Hot Beans in the #10 can. But Bush's chilli beans are good, if a bit of a different flavour profile. I've
not found them in a #10 can, though. Just the usual 15 oz grocery
store items.
Our rally was held not too far from the Bush facilities. Had we not had the tire problem and bad weather, we might have visited it. Made it
home yesterday, spent the night in Greensboro, NC so we were out of western NC before the closing of I-40 and other roads. As is, it took twice as long to get home as the drive usually is, hard rain for most
of the way until we got to this side of Durham.
by the state legislature and signed by (then) Governor Jim Edgar.
The whole thing was sponsored by former Springfield Mayor and then
State Senator Karen Hasara. You can read the story here: https://tinyurl.com/CHILLINAME
OK, might give it a look/see when we get back home and resettled.
We're home, but not resettled. Got the basics done but will do the rest over the next few days.
Good story to pass on to Grandkids. (G)
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Scones is something I've never made or knowingly eaten. That is I may
have had a scone at some time without knowing it was called a scone.
Bv)=
They are usually triangular in shape, sort of like a biscuit but more flavorful. We make an oatmeal based scone from a booklet we got from Quaker Oats several decades ago.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
anything other than the local fireman's carnival--except for one time
we spent a couple of hours at an amuesment park in St. Catherine's, Ontario. After getting married, we went to Busch Gardens once with
Steve's folks and several Dippemesses in Frankfurt, W. Germany. Latter
is a big carnival set up and also local potters (& other crafts folks) have seasonal sales.
The last county fair I went to was my local deal in New Berlin. Their
was a chilli cook-off in which I placed second and won the salsa (pico
de gallo, really) competition. The hung around to see the free
grandstand show that evening. Three Dog Night was playing - with all
but one of its orifinal musicians ... and the one not there was
pushing up daisies instead of touring - mostly because he got his
lunch in a traffic mishap.
Must have been fun to see the show. I would enjoy a Peter, Paul and
Mary concert but it's down to a duo now. Saw an interview with Paul on
PBS 5 years ago when I was recouperating from the knee surgery--quite interesting. He was to have a concert in Durham that night but there
was no way we could have gone.
Here's that chilli recipe and I'm going away.
Title: 1975 ICS World Championship Winning Chilli
Categories: Five, Beef, Vegetables, Chilies, Stews
Yield: 3 Servings
1 lb Ground beef
1 oz Pkg Chilli Man Chilli Mix *
8 oz Can Hunts tomato sauce
ds Tabasco sauce
Brown ground beef in heavy skillet. Stir in contents of
chilli mix and add tomato sauce. Simmer for 1 hour and add
Tabasco.
* Joe DeFrates originally developed the Chilli Man Mix
(the Illinois spelling of Chilli) and sold it, packaged,
under that name from the 1950s until he sold the recipe to
the Milnot Co. of Litchfield, IL, in the 1970s. It is
available today in most midwestern states under the
original name. The actual ingredients of the chilli mix are
not available.
I've not seen it but we've not usually done any grocery shopping in the midwest. We're usually well stocked, either just on our way out west or within a couple of days of getting home and eating down the pantry & fridge.
A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD
I usually don't use a mix--do my own mix of whatever peppers I have on hand plus onions, meat and tomato whatevers.
Ruth Haffly wrote to Dave Drum <=-
Our rally was held not too far from the Bush facilities.
You weren't too far away from me. I you remember where I lived when
you stopped by and met me and my then-wife, I live about a mile
further east from there now.
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
That's a fun place to go but a real pain to navigate through with a mobility scooter.
I love to go to the Steak 'N Shake across the street and visit Bucee's when I'm there in the area.
I couldn't find a recipe I liked to go with this message, so I found
one on the Web and added it to my collection...
Title: Buc-ee's Copycat Beaver Nuggets
Categories: Snacks, Candies, Seandennis
Yield: 32 Servings
10 oz Puffed corn
3/4 c Unsalted butter
1 c Firmly packed light brown
- sugar
1/2 c Light corn syrup
1/2 t Salt
1 t Baking soda
1 t Vanilla extract
1 t Maple extract (optional)
Our rally was held not too far from the Bush facilities. Had we not had the tire problem and bad weather, we might have visited it. Made it
home yesterday, spent the night in Greensboro, NC so we were out of western NC before the closing of I-40 and other roads. As is, it took twice as long to get home as the drive usually is, hard rain for most
of the way until we got to this side of Durham.
Good to hear you made it home OK, if a bit damp. I guess Ashville got hammered hard.
The whole thing was sponsored by former Springfield Mayor and then
State Senator Karen Hasara. You can read the story here: https://tinyurl.com/CHILLINAME
OK, might give it a look/see when we get back home and resettled.
Take your time, It's not going anywhere. Bv)=
We're home, but not resettled. Got the basics done but will do the rest over the next few days.
8<----- SNIP ----->8
Good story to pass on to Grandkids. (G)
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Scones is something I've never made or knowingly eaten. That is I may
have had a scone at some time without knowing it was called a scone.
Bv)=
They are usually triangular in shape, sort of like a biscuit but more flavorful. We make an oatmeal based scone from a booklet we got from Quaker Oats several decades ago.
Readig the recipe below - I may have mis-spoken about not having had a scone. If, in fact, these are scones and not panquakes, as the recipe author suggests.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings
4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk
Whisk that all up and leave it for a while to be with
its thoughts. In the meantime peel, core and slice
(thickly) two large English Bramley apples. Put these in
a wide heavy based pan with about 4 tbspns of butter and
the same of sugar (I favour caster but you might want
something darker), and a little water. Cook over a low
heat until the apples start to break down and it all
starts to thicken and caramelise. Avoid stirring as it
will make the sugar crystalise and the apples break up -
it's nice to have some chunks. Lightly shake the pan
instead. You can do all this in advance and then leave
it.
When ready to make the scones (if you're American you
might want to call them pancakes) heat a pan/griddle
relatively hot and use a little butter or light oil
(less is more here). Then drop in tablespoons of the
batter and wait until bubbles form, then flip and leave
for about 30 seconds. Then plate up.
de gallo, really) competition. The hung around to see the free
grandstand show that evening. Three Dog Night was playing - with all
but one of its orifinal musicians ... and the one not there was
pushing up daisies instead of touring - mostly because he got his
lunch in a traffic mishap.
Must have been fun to see the show. I would enjoy a Peter, Paul and
Mary concert but it's down to a duo now. Saw an interview with Paul on
PBS 5 years ago when I was recouperating from the knee surgery--quite interesting. He was to have a concert in Durham that night but there
was no way we could have gone.
I was there with my boss - who kept complaining "That's not the way it sounded on the record." And I had to keep reminding him that "This is LIVE. No post-production enhancements or edits." Bv)= Still, I
enjoyed the show. And the price was right - free.
Here's that chilli recipe and I'm going away.
Title: 1975 ICS World Championship Winning Chilli
Categories: Five, Beef, Vegetables, Chilies, Stews
Yield: 3 Servings
1 lb Ground beef
1 oz Pkg Chilli Man Chilli Mix *
8 oz Can Hunts tomato sauce
ds Tabasco sauce
Brown ground beef in heavy skillet. Stir in contents of
chilli mix and add tomato sauce. Simmer for 1 hour and add
Tabasco.
* Joe DeFrates originally developed the Chilli Man Mix
(the Illinois spelling of Chilli) and sold it, packaged,
under that name from the 1950s until he sold the recipe to
the Milnot Co. of Litchfield, IL, in the 1970s. It is
available today in most midwestern states under the
original name. The actual ingredients of the chilli mix are
not available.
I've not seen it but we've not usually done any grocery shopping in the midwest. We're usually well stocked, either just on our way out west or within a couple of days of getting home and eating down the pantry & fridge.
Chilli Man used to be sold out east. When I was trucking I hauled more than one semi-load to grocer warehouses including Winn-Dixie and
Malone & Hyde.
A FURTHER NOTE: You can believe that this is the actual
recipe if you like. But, no chilli cook *ever* gives out
the exact recipe that he used. And the original chilli
spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD
I usually don't use a mix--do my own mix of whatever peppers I have on hand plus onions, meat and tomato whatevers.
I use Baron's 5640 mix whichj I buy from a local restaurant supply. I
tart it up with additional cumin, garlic, chilies, etc. But it's a
nice starting spot.
Some people are happiest when they have something to complain about, no matter how petty.
Ruth Haffly wrote to Dave Drum <=-
Good to hear you made it home OK, if a bit damp. I guess Ashville got hammered hard.
Asheville and everything west of it, also somewhat east of it. It'll be
a long time before search and rescue teams make it thru all the hills
and hollers of that area. Have a friend whose an EMT out there, working 24/7 with just a few hours off between shifts.
8<----- SNIP ----->8
Good story to pass on to Grandkids. (G)
There's an outlet store in Pigeon Forge, stopped there today and got an
8 compartment scone pan, a 6 cup muffin pan and several small accessories--with a military discount spent less than $90.
Scones is something I've never made or knowingly eaten. That is I may
have had a scone at some time without knowing it was called a scone.
Bv)=
They are usually triangular in shape, sort of like a biscuit but more flavorful. We make an oatmeal based scone from a booklet we got from Quaker Oats several decades ago.
Readig the recipe below - I may have mis-spoken about not having had a scone. If, in fact, these are scones and not panquakes, as the recipe author suggests.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings
4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk
Actually, they do look more like pancakes. Scones are usually about the thickness of a biscuit, traditionally wedge shaped. The ones we make
taste like an oatmeal cookie, but much denser.
Re: Road Tripping [1]
By: Ruth Haffly to Dave Drum on Mon Sep 30 2024 14:20:46
Some people are happiest when they have something to complain about, no matter how petty.
"I need my problems to distract me from my other problems."
Good to hear you made it home OK, if a bit damp. I guess Ashville got hammered hard.
Asheville and everything west of it, also somewhat east of it. It'll be
a long time before search and rescue teams make it thru all the hills
and hollers of that area. Have a friend whose an EMT out there, working 24/7 with just a few hours off between shifts.
I understand that an entire town was wiped from existence. As the old
TV advert once said, "It's not nice to fool with Mother Nature.
8<----- SNIP ----->8
Readig the recipe below - I may have mis-spoken about not having had a scone. If, in fact, these are scones and not panquakes, as the recipe author suggests.
Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings
4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk
8<----- DIRECTIONS CHOPPED ----->8
Actually, they do look more like pancakes. Scones are usually about the thickness of a biscuit, traditionally wedge shaped. The ones we make
taste like an oatmeal cookie, but much denser.
That's sorta what I thought. My house-mate really likes oatmeal-raisin cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip
guy. Or Girl Sprout Thin Mints. Bv)=
If the Girls are out of season (or sold out - they're very popular), Keebler's elves make a very nice substitute.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Thin Mint Cookies
Categories: Cookies, Snacks, Desserts, Chocolate
Yield: 36 Servings
1 c Butter; room temp
1 c Powdered sugar
1 ts Vanilla extract
1 c Unsweetened cocoa powder
3/4 ts Salt
1 1/2 c Cake flour
MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Good to hear you made it home OK, if a bit damp. I guess Ashville got hammered hard.
Asheville and everything west of it, also somewhat east of it. It'll be
a long time before search and rescue teams make it thru all the hills
and hollers of that area. Have a friend whose an EMT out there, working 24/7 with just a few hours off between shifts.
I understand that an entire town was wiped from existence. As the old
TV advert once said, "It's not nice to fool with Mother Nature.
You're probably thinking of Chimney Rock, the most well known of the touristy towns in that area. Sadly, a number of smaller towns, homes, roads, etc have been wiped out; the known death toll is about 45, with more to be added. I-26 and !-40 (east of Asheville) have reopened for evacuees and help coming in but a lot of the smaller roads are still impassible, as is I-40, especially near the Tennesee line. We made it
out with a few hours to spare. Overhead highway signs were warning that any vehicles left on the shoulders after 4pm would be towed; these
warning continued some distance east of Asheville but had stopped
before Greensboro, where we stopped for the night.
8<----- SNIP ----->8
Readig the recipe below - I may have mis-spoken about not having had a scone. If, in fact, these are scones and not panquakes, as the recipe author suggests.
Title: St. Swithin's Drop Scones
Categories: Five, Breads
Yield: 4 Servings
4 1/2 oz Self-raising flour
2 ts Caster sugar
1 lg Egg; beaten
2 tb Melted unsalted butter
150 ml Semi-skimmed milk
8<----- DIRECTIONS CHOPPED ----->8
Actually, they do look more like pancakes. Scones are usually about the thickness of a biscuit, traditionally wedge shaped. The ones we make
taste like an oatmeal cookie, but much denser.
That's sorta what I thought. My house-mate really likes oatmeal-raisin cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip
guy. Or Girl Sprout Thin Mints. Bv)=
If the Girls are out of season (or sold out - they're very popular), Keebler's elves make a very nice substitute.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Thin Mint Cookies
Categories: Cookies, Snacks, Desserts, Chocolate
Yield: 36 Servings
1 c Butter; room temp
1 c Powdered sugar
1 ts Vanilla extract
1 c Unsweetened cocoa powder
3/4 ts Salt
1 1/2 c Cake flour
MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste
I'd use half vanilla, half peppermint extract in the cookie part to
ramp up the mint taste. (G)
I understand that an entire town was wiped from existence. As the old
TV advert once said, "It's not nice to fool with Mother Nature.
You're probably thinking of Chimney Rock, the most well known of the touristy towns in that area. Sadly, a number of smaller towns, homes, roads, etc have been wiped out; the known death toll is about 45, with more to be added. I-26 and !-40 (east of Asheville) have reopened for evacuees and help coming in but a lot of the smaller roads are still impassible, as is I-40, especially near the Tennesee line. We made it
out with a few hours to spare. Overhead highway signs were warning that any vehicles left on the shoulders after 4pm would be towed; these
warning continued some distance east of Asheville but had stopped
before Greensboro, where we stopped for the night.
No, it wasn't Chimney Rock. I think that was the "Dirty Dancing" town, IIRC. It was another whose name I have senior momented. I'd have known Chimney Rock. Whatecer, it's a mess.
8<----- SNIP ----->8
MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste
I'd use half vanilla, half peppermint extract in the cookie part to
ramp up the mint taste. (G)
Good idea. Here's a sconme recipe that just fell into my clutches and looks line biscuits. These may just jump onto my "round tuit" list.
Title: Potato Pete's Potato Scones
Categories: Breads, Potatoes, Vegetables, Chocolate
Yield: 6 servings
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