Green Chili Chili

Yield: 4 Servings

1 lb pork shoulder, cut in 1/4 c
2 Tbsp flour
2 Tbsp lard, --or -- other fat
1/2 cup onions, Chopped
1 cloves garlic, minced
16 oz tomatoes, coarsely chopped
28 oz green chiles, diced
1/4 tsp oregano
2 1/2 tsp salt
2 cup water

Dredge meat in flour. In a deep skillet or heavy pot, brown meat in
lard. Add onion and garlic. Cook 5 minutes more or until onions are
tender but not browned. Add remaining ingredients. Simmer, uncovered,
5 to 10 minutes more or until desired consistency.

Serves 4-6.

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Annie Little John's Chili

Yield: 1 Servings

5 lb beef roast
2 lb soup bone
1 water as needed
3 lb pinto beans, cooked
4 oz mexene chili powder
1/2 tsp cumin seed
1 salt, To Taste
1 cayenne, To Taste
1 black pepper, To Taste

Cook meat and soup bone separately until tender in enough water to
keep covered. Dice roast, strain stock, and add the cooked beans.Stir
in the Mexene and cumin seeds. Add salt and pepper (black and red) to
taste. Cook very slowly over low flame 1 to 1 1/2 hours.

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Cowpoke Chili

Yield: 1 Servings

1 lb slab bacon
2 lb dry pinto beans (or dry
-navy)
1 large onion, sliced
4 cloves garlic, Sliced
2 ancho peppers (or 1
- Tbsp)
3 qt water
2 1/2 tsp salt
1 one-pound can tomatoes
12 canned serrano peppers, seed
1 or 12 tiny green hot pickled
1 finely, Chopped
1 tsp coriander seeds, crushed

Remove the rind from the bacon and cut rind into 1/2 inch squares.
Cut bacon into small pieces; set aside. Put the rind, beans, onions,
garlic and Ancho peppers into a large heavy kettle. Add water and
bring to a boil. Lower the flame, cover the kettle and let the beans
cook gently about 1 1/2 hours. Add salt and cook uncovered for 15
minutes. In a separate pan, fry diced bacon until slightly crisp. Add
tomatoes and remaining ingredients to bacon. Cook this mixture over
medium flame for about 10 minutes. Skim off excess fat. Add bacon ant
tomato mixture to beans and continue cooking uncovered, over a low
flame for 1 hour or until beans are very tender.



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Scientists want 'fat tax' on soda (MSNBC) Low-fat,

Scientists want 'fat tax' on soda (MSNBC)
Low-fat, low-cal, low-carb. Atkins, South Beach, The Zone. Food fads may be distracting attention from something more insidiously piling on pounds: beverages.

Dining Guide (The Charlotte Observer)
THE FOLLOWING are among the best in their categories, chosen by restaurant writer Helen Schwab.UPDATE a listing: jsheats@charlotteobserver.com.

Your own cassoulet can be rich in invention (Philly.com)
In Mastering the Art of French Cooking, the culinary bible written by Julia Child, Louisette Bertholle and Simone Beck, the recipe for cassoulet is labeled "French Baked Beans."

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Yield: 4 Servings1 lb butcher's blend meat **3

Yield: 4 Servings

1 lb butcher's blend meat **
3 Tbsp homemade chili mix
16 oz black beans, drained, rinsed
11 oz can kernal corn, drianed
14 1/2 oz can , stewed tomatoes no salt
1 cup water
2 Tbsp sour cream
6 oz corn chips, optional

HEATbspNONSTICK SKILLETbspOVER MEDIUM HEAT. ADD BUTCHER'S BLEND MEATbsp(
1/3 BEEF, 1/3 PORK, 1/3 VEAL). COOK ABOUTbsp5 MINUTES OR UNTIL MEATbspHAS
LOSTbspITS RAW LOOK. STIR IN HOMEMADE CHILI MIX; COOK AND STIR ONE
MINUTE. STIR IN BEANS, CORN, TOMATOES, AND WATER. BRING TO A BOIL.
REDUCE HEATbspTO LOW, SIMMER 10 MINUTES, UNCOVERED, STIRRING
OCASSIONALLY UNTIL MIXTURE IS THICKENED AND FLAVORS ARE BLENDED.
REMOVE FROM HEAT.

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For Tea Lovers (Hartford Courant) It looks like

For Tea Lovers (Hartford Courant)
It looks like an electric coffeemaker, but the sleek appliance with its glass carafe is meant for tea.

2003 Summer Fancy Food Show Review (Web-Exclusive) (The Gourmet Retailer)
SEPTEMBER 01, 2003 -- Once again, the Big Apple played host to the largest specialty food trade exhibit in America. The aisles were packed all three days for the 49th Summer NASFT Fancy Food Show in New York City, an event that came early this year, running from June 29 through July 1.

Raising the bar / Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport (San Francisco Chronicle)
Belly up to the finest bars in the Bay Area and you'll find specialty cocktails made from fresh, often local and sometimes organic produce, seasonal fruit purees, house-infused spirits, exotic herbs and spices, and simple syrups that aren't all that simple.

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Bacon Chili

Bacon Chili
Yield: 8 Servings

1/2 lb bacon
32 oz corn
16 oz light red kidney beans
16 oz dark red kidney beans
28 oz tomatoes, canned

1 onions, chopped
1 bell peppers, chopped
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 cup cheese, cheddar, shredded

Cut bacon into 1/2" strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid.

Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated cheese and cooked bacon and serve.

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Buffalo Chili

Buffalo Chili

Yield: 36 Servings 1/4 cup sunflower oil 6 lb buffalo meat, Ground 1/2 cup flour 3 cup water 1/4 cup garlic, Minced

3/4 cup green bell pepper 3/4 cup red bell pepper 1/2 cup green chili peppers 3/4 cup jalapeno peppers 5 cup tomato sauce

3 onions, Diced 1/2 cup beef broth 1/2 cup paprika 1/2 cup chili powder 6 Tbsp cumin, Ground

1 tsp cayenne pepper 1/2 tsp black pepper 1/2 tsp white pepper 4 tsp salt 2 Tbsp oregano 2 tsp chilies, Dried Saute Buffalo meat, sunflower oil and flour together until meat is thoroughly cooked. Add remaining ingredients and simmer for 1 hour.

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Be my baby: 10 things to make with

Be my baby: 10 things to make with spinach (Bradenton Herald)
Ifeel so darn good when I eat spinach. Those emerald green leaves elevate my energy level and brighten my mood.

Tasty pate with no fancy preparation (St. Petersburg Times)
Vicki Francisco had requested a recipe for chicken liver pate. Beverly Berman, Sheila Goodbrand and Mary Wyrozemski all share a similar recipe, and Richard Kimball provides a mushroom variation.

Cholent a Sabbath tradition (Macon Telegraph)
Brisket baked overnight in a low oven is simply a modern method of keeping the Sabbath for observant Jews. We published a recipe for J.E., who reminisced about the dish her mother made with brisket and prunes, but learned from readers that there are endless ethnic variations of the dish, known as cholent.

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