A recipe of my own creation that tastes pretty darned good.

* Exported from MasterCook *

Black Bean Chili

Recipe By :Carol Peterson
Serving Size : 16 Preparation Time :0:00
Categories : Beans/Legumes Signature Dishes
Stews/Chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
2 tablespoons all-purpose flour -- to coat stew meat
1 1/2 pounds beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces canned crushed tomatoes
3 16 ounce cans black beans -- drained
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Brown ground beef and the flour-coated stew meat in a 4-quart saucepan
(start the ground beef first, so there is some fat in the pan to keep
the stew meat from sticking). When meat is browned, add the onion and
green pepper. Cook until the onion is translucent. Add garlic and
cook for aoubt 2 more minutes. Drain off any excess fat. Add
tomatoes, beans, and spices. Cover and simmer for 45 minutes, adding
water if desired. Adjust seasonings and serve.

Serving suggestions:
Saltine crackers or oyster crackers
Shredded cheddar, Monterey jack, or other cheese
Chopped onions

Yield:
"4 quarts"

- - - - - - - - - - - - - - - - -
- -

Damsel in dis Dress > wrote in
oups.com:

> Add garlic and
> cook for aoubt 2 more minutes.

Please Carol correct the recipe in MC... the 'aoubt' instead of about is
driving me nuts.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 10, 8:14 am, hahabogus > wrote:
> Damsel in dis Dress > wrote groups.com:
>
> > Add garlic and
> > cook for aoubt 2 more minutes.
>
> Please Carol correct the recipe in MC... the 'aoubt' instead of about is
> driving me nuts.

OOOOOOOOOOOPS! My bad. Gonna correct that right now. LOL!

Thankee!
Carol

Damsel in dis Dress > wrote in
oups.com:

> On Aug 10, 8:14 am, hahabogus > wrote:
>> Damsel in dis Dress > wrote
>> groups.com:
>>
>> > Add garlic and
>> > cook for aoubt 2 more minutes.
>>
>> Please Carol correct the recipe in MC... the 'aoubt' instead of about
>> is driving me nuts.
>
> OOOOOOOOOOOPS! My bad. Gonna correct that right now. LOL!
>
> Thankee!
> Carol
>
>

It was more my problem than yours...but I do thank you.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 10, 8:29 am, hahabogus > wrote:
> Damsel in dis Dress > wrote groups.com:
>
>
>
> > On Aug 10, 8:14 am, hahabogus > wrote:
> >> Damsel in dis Dress > wrote
> >> groups.com:
>
> >> > Add garlic and
> >> > cook for aoubt 2 more minutes.
>
> >> Please Carol correct the recipe in MC... the 'aoubt' instead of about
> >> is driving me nuts.
>
> > OOOOOOOOOOOPS! My bad. Gonna correct that right now. LOL!
>
> > Thankee!
> > Carol
>
> It was more my problem than yours...but I do thank you.

Any time, sweet cheeks!

Carol

Damsel in dis Dress > wrote in
oups.com:

> Any time, sweet cheeks!
>

I need to ask which cheeks you are referring to?... In my Youth Biker
Chicks complemented me on my ass several times...Have you been peeking?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 10, 8:38 am, hahabogus > wrote:
> Damsel in dis Dress > wrote groups.com:
>
> > Any time, sweet cheeks!
>
> I need to ask which cheeks you are referring to?... In my Youth Biker
> Chicks complemented me on my ass several times...Have you been peeking?

I'm Head Trollop. You figure it out. <EG>

Carol

Damsel in dis Dress wrote:

> A recipe of my own creation that tastes pretty darned good.
>
> * Exported from MasterCook *
>
> Black Bean Chili
>
> Recipe By :Carol Peterson
> Serving Size : 16 Preparation Time :0:00
> Categories : Beans/Legumes Signature Dishes
> Stews/Chilis
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound ground chuck
> 1 1/2 pounds beef stew meat -- 1/2" cubes


My usual comment is that I find it strange to have both ground and
diced beef in the same chili. I do one or the other.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in news:5i3iqgF3nkbf0U1
@mid.individual.net:

> My usual comment is that I find it strange to have both ground and
> diced beef in the same chili. I do one or the other.
>

Well now you've been shown better.... Even more tasty if you add 1 lb pork
chunks from say a pork butt roast.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:

> "Default User" > wrote in news:5i3iqgF3nkbf0U1
> @mid.individual.net:
>
> > My usual comment is that I find it strange to have both ground and
> > diced beef in the same chili. I do one or the other.
> >
>
> Well now you've been shown better

I don't understand this sentence. I've seen that same recipe, and made
the same comments. It seems unlikely to me that a mix of the two would
produce superior results.

> .... Even more tasty if you add 1 lb
> pork chunks from say a pork butt roast.

Pork chunks I'd prefer to use by themselves. Mixing some ground pork
(beer bratwurst is good) with ground beef is is a decent addition.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Instead of the ground pork or beef, you should try it with Chorizo.
It would go great with the above recipe.

On 10 Aug 2007 16:41:52 GMT, "Default User" >
wrote:

>Damsel in dis Dress wrote:
>
>> A recipe of my own creation that tastes pretty darned good.
>>
>> * Exported from MasterCook *
>>
>> Black Bean Chili
>>
>> Recipe By :Carol Peterson
>> Serving Size : 16 Preparation Time :0:00
>> Categories : Beans/Legumes Signature Dishes
>> Stews/Chilis
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound ground chuck
>> 1 1/2 pounds beef stew meat -- 1/2" cubes
>
>
>My usual comment is that I find it strange to have both ground and
>diced beef in the same chili. I do one or the other.
>
>
>
>Brian

it also seems a little underspiced for that much beef and beans. but
i still love you , carol.

your pal,
blake

On Aug 10, 11:41 am, "Default User" > wrote:
> Damsel in dis Dress wrote:
>
> > * Exported from MasterCook *
>
> > Black Bean Chili
>
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 1 pound ground chuck
> > 1 1/2 pounds beef stew meat -- 1/2" cubes
>
> My usual comment is that I find it strange to have both ground and
> diced beef in the same chili. I do one or the other.

Duly noted ... again.

Carol

On Aug 10, 3:00 pm, blake murphy > wrote:
> On 10 Aug 2007 16:41:52 GMT, "Default User" >
> wrote:
>
>
>
> >Damsel in dis Dress wrote:
>
> >> A recipe of my own creation that tastes pretty darned good.
>
> >> * Exported from MasterCook *
>
> >> Black Bean Chili
>
> >> Amount Measure Ingredient -- Preparation Method
> >> -------- ------------ --------------------------------
> >> 1 pound ground chuck
> >> 1 1/2 pounds beef stew meat -- 1/2" cubes
>
> >My usual comment is that I find it strange to have both ground and
> >diced beef in the same chili. I do one or the other.
>
> >Brian
>
> it also seems a little underspiced for that much beef and beans. but
> i still love you , carol.

I still love you too, Blake.

Your pal,
Carol

On Aug 10, 2:53 pm, hc > wrote:
> Instead of the ground pork or beef, you should try it with Chorizo.
> It would go great with the above recipe.

Never thought of that. I'll bet that *would* be good.

Thanks!
Carol

Default User > wrote:

> My usual comment is that I find it strange to have both ground and
> diced beef in the same chili.

It gives a range of textures. It may not be to one's preference, but
strange it ain't, at least not to me. I'm reminded of gazpacho, which
often consists of puréed or very finely chopped vegetables, as well as
the same vegetables diced.

Victor

Damsel in dis Dress wrote:

> On Aug 10, 11:41 am, "Default User" > wrote:
> > Damsel in dis Dress wrote:
> >
> > > * Exported from MasterCook *
> >
> > > Black Bean Chili
> >
> > > Amount Measure Ingredient -- Preparation Method
> > > -------- ------------ --------------------------------
> > > 1 pound ground chuck
> > > 1 1/2 pounds beef stew meat -- 1/2" cubes
> >
> > My usual comment is that I find it strange to have both ground and
> > diced beef in the same chili. I do one or the other.
>
> Duly noted ... again.

Hey, at least it's cooking-related discussion.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Aug 10, 4:58 pm, "Default User" > wrote:
> Damsel in dis Dress wrote:
>
>
>
> > On Aug 10, 11:41 am, "Default User" > wrote:
> > > Damsel in dis Dress wrote:
>
> > > > * Exported from MasterCook *
>
> > > > Black Bean Chili
>
> > > > Amount Measure Ingredient -- Preparation Method
> > > > -------- ------------ --------------------------------
> > > > 1 pound ground chuck
> > > > 1 1/2 pounds beef stew meat -- 1/2" cubes
>
> > > My usual comment is that I find it strange to have both ground and
> > > diced beef in the same chili. I do one or the other.
>
> > Duly noted ... again.
>
> Hey, at least it's cooking-related discussion.

We can't have THAT, Brian! Quick! Think of something!

I do like the texture combination of the ground and the cubed meats.

The pork idea sounds intriguing, too, but I'm saving that for when I
attempt green chili for the first time. Some day. I've been talking
about it for years. Maybe this will spur me on to action. I want to
try it SO BAD! And I'm assuming that it's SO GOOD! Have you tried
green chili?

Carol, who still gets a kick out of your nick

Damsel in dis Dress > wrote in
ps.com:

> Carol, who still gets a kick out of your nick
>
>

I get a kick from champagne...from a song?

mere alchol doesn't thrill me at all...but I get a kick from champagne.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 10, 5:12 pm, hahabogus > wrote:
> Damsel in dis Dress > wrote oups.com:
>
> > Carol, who still gets a kick out of your nick
>
> I get a kick from champagne...from a song?
>
> mere alcohol doesn't thrill me at all...but I get a kick from champagne.

Okay, now you're obligated to post a recipe which includes champagne
as an ingredient. Carbonated Jell-O shots??

Carol

Damsel in dis Dress wrote:

> On Aug 10, 4:58 pm, "Default User" > wrote:

> Carol, who still gets a kick out of your nick


All the result of procrastination.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 10 Aug 2007 15:06:55 -0700, Damsel in dis Dress
> wrote:


>The pork idea sounds intriguing, too, but I'm saving that for when I
>attempt green chili for the first time. Some day. I've been talking
>about it for years. Maybe this will spur me on to action. I want to
>try it SO BAD! And I'm assuming that it's SO GOOD! Have you tried
>green chili?
>
>Carol, who still gets a kick out of your nick

You want me to send you some green chiles sometime? The new crop of
Hatch chiles are coming in now. One can get them in all degrees of
heat, including mild.

I can get them already roasted. And sometimes frozen. I probably
would have to do an overnight delivery, with dry ice or something like
that. Not sure how to do it, but I know it can be done.

Christine, wishing Carol and Crash could come to the NM cook-in in 3
weeks.

On Aug 10, 5:24 pm, Christine Dabney > wrote:
> On Fri, 10 Aug 2007 15:06:55 -0700, Damsel in dis Dress
>
> > wrote:
> >The pork idea sounds intriguing, too, but I'm saving that for when I
> >attempt green chili for the first time. Some day. I've been talking
> >about it for years. Maybe this will spur me on to action. I want to
> >try it SO BAD! And I'm assuming that it's SO GOOD!
>
> >Carol
>
> You want me to send you some green chiles sometime? The new crop of
> Hatch chiles are coming in now. One can get them in all degrees of
> heat, including mild.
>
> I can get them already roasted. And sometimes frozen. I probably
> would have to do an overnight delivery, with dry ice or something like
> that. Not sure how to do it, but I know it can be done.

That's an obscene amount of expense for a whim on my part. I suppose
the canned ones are desperately inferior? I love those things. Nice
and MILD. ROFL!

> Christine, wishing Carol and Crash could come to the NM cook-in in 3
> weeks.

Dang, I wish we could make it, too. The struts are out on our car,
and every trip to the store or the doctor sounds like it's going to be
our last. I'm getting nervous just backing out to the end of the
driveway.

I know there'll be lots of pictures, and I assume you'll be in the
channel. I'll be sure to pop in. That's a bona fide threat!

Yer buddy,
Carol

On Aug 10, 5:22 pm, "Default User" > wrote:
> Damsel in dis Dress wrote:
>
> > On Aug 10, 4:58 pm, "Default User" > wrote:
> > Carol, who still gets a kick out of your nick
>
> All the result of procrastination.

Hey! That's the exact same reason I haven't made green chili yet. We
must be soul mates.

Carol

Damsel in dis Dress wrote:
>
> On Aug 10, 5:24 pm, Christine Dabney > wrote:
> > On Fri, 10 Aug 2007 15:06:55 -0700, Damsel in dis Dress
> >
> > > wrote:
> > >The pork idea sounds intriguing, too, but I'm saving that for when I
> > >attempt green chili for the first time. Some day. I've been talking
> > >about it for years. Maybe this will spur me on to action. I want to
> > >try it SO BAD! And I'm assuming that it's SO GOOD!
> >
> > >Carol
> >
> > You want me to send you some green chiles sometime? The new crop of
> > Hatch chiles are coming in now. One can get them in all degrees of
> > heat, including mild.
> >
> > I can get them already roasted. And sometimes frozen. I probably
> > would have to do an overnight delivery, with dry ice or something like
> > that. Not sure how to do it, but I know it can be done.
>
> That's an obscene amount of expense for a whim on my part. I suppose
> the canned ones are desperately inferior? I love those things. Nice
> and MILD. ROFL!
>
> > Christine, wishing Carol and Crash could come to the NM cook-in in 3
> > weeks.
>
> Dang, I wish we could make it, too. The struts are out on our car,
> and every trip to the store or the doctor sounds like it's going to be
> our last. I'm getting nervous just backing out to the end of the
> driveway.
>
> I know there'll be lots of pictures, and I assume you'll be in the
> channel. I'll be sure to pop in. That's a bona fide threat!
>
> Yer buddy,
> Carol

And I'll be there (in the channel), too! It's gonna be a fun party

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Fri, 10 Aug 2007 15:34:28 -0700, Damsel in dis Dress
> wrote:

>On Aug 10, 5:24 pm, Christine Dabney > wrote:

>>
>> You want me to send you some green chiles sometime?

>That's an obscene amount of expense for a whim on my part. I suppose
>the canned ones are desperately inferior? I love those things. Nice
>and MILD. ROFL!
Yes, there is no comparison. Really!!! Anyone who has had the real
thing, will tell you...
Well...I still have some candied fruit here, that is needing to be
shipped out....

I *might* just ship something your way sometime...but probaby not til
after the cook-in. It is getting down to the wire now, and I am
furiously trying to get everything ready.
>
>> Christine, wishing Carol and Crash could come to the NM cook-in in 3
>> weeks.
>
>Dang, I wish we could make it, too.
>I know there'll be lots of pictures, and I assume you'll be in the
>channel. I'll be sure to pop in. That's a bona fide threat!
>
Yes, there will be lots of pictures!!! And I have wireless in the
house so folks can bring their laptops and post while it is going
on... And yes, I will keep a chat window open, so folks can say
hello, and gossip, and tell who is being mean to whom, etc....LOL My
name might be there most of the time, or if someone signs on to chat,
it may change...but the chat channel will definitely open!!!!

Christine

On Aug 10, 5:36 pm, Sky > wrote:
>
> Damsel in dis Dress wrote:
>
> > On Aug 10, 5:24 pm, Christine Dabney > wrote:
>
> > > Christine, wishing Carol and Crash could come to the NM cook-in in 3
> > > weeks.
>
> > I know there'll be lots of pictures, and I assume you'll be in the
> > channel. I'll be sure to pop in. That's a bona fide threat!
>
> > Carol
>
> And I'll be there (in the channel), too! It's gonna be a fun party
>
> Sky

Wonderful! I miss a lot of you very much! See you then.

Carol

On Fri, 10 Aug 2007 17:36:14 -0500, Sky >
wrote:

>Damsel in dis Dress wrote:

>> I know there'll be lots of pictures, and I assume you'll be in the
>> channel. I'll be sure to pop in. That's a bona fide threat!
>>
>> Yer buddy,
>> Carol
>
>And I'll be there (in the channel), too! It's gonna be a fun party
>
>Sky

Yes it will!!!

And an idea has sprung up to have a cookalong at the same time...
Those of you who can't attend, fix something you would brought or
cooked at the cook-in!!! And take pics!!!

Christine

On Aug 10, 5:45 pm, Christine Dabney > wrote:
> On Fri, 10 Aug 2007 15:34:28 -0700, Damsel in dis Dress
>
> > wrote:
> >On Aug 10, 5:24 pm, Christine Dabney > wrote:
>
> >> You want me to send you some green chiles sometime?
> >
> >That's an obscene amount of expense for a whim on my part. I suppose
> >the canned ones are desperately inferior?
>
> Yes, there is no comparison. Really!!! Anyone who has had the real
> thing, will tell you...
> Well...I still have some candied fruit here, that is needing to be
> shipped out....

I'd forgotten all about that! And I still have that cookbook for
you. I'll try to get it in the mail the beginning of September.
REMIND ME!

> I *might* just ship something your way sometime...but probaby not til
> after the cook-in. It is getting down to the wire now, and I am
> furiously trying to get everything ready.

Understood. I've only hosted one, and it was pure insanity getting
ready. Once it started, I just hid in a corner. Had a couple real
take charge kinda gals there, and I was more than willing to let them
do their thing. (Thanks, ladies)

> >> Christine, wishing Carol and Crash could come to the NM cook-in in 3
> >> weeks.
>
> >Dang, I wish we could make it, too.
> >I know there'll be lots of pictures, and I assume you'll be in the
> >channel. I'll be sure to pop in. That's a bona fide threat!
>
> Yes, there will be lots of pictures!!! And I have wireless in the
> house so folks can bring their laptops and post while it is going
> on... And yes, I will keep a chat window open, so folks can say
> hello, and gossip, and tell who is being mean to whom, etc....LOL My
> name might be there most of the time, or if someone signs on to chat,
> it may change...but the chat channel will definitely open!!!!

Wistful. I'm becoming wistful.

Carol

On Fri, 10 Aug 2007 15:53:07 -0700, Damsel in dis Dress
> wrote:

>Understood. I've only hosted one, and it was pure insanity getting
>ready. Once it started, I just hid in a corner. Had a couple real
>take charge kinda gals there, and I was more than willing to let them
>do their thing. (Thanks, ladies)

I am trying to keep it pretty sane. But have been trying to clean,
cook and so forth...shopping from Craigslist, etc....
I haven't started to become panicky yet...that will probably happen
the last week, which I am taking off in order to finish up last minute
stuff.

>Wistful. I'm becoming wistful.

Well...get set to chat that day!!! That Sunday before Labor Day will
be the main day. Although there will be other things going on that
weekend too....

Christine

Damsel in dis Dress > wrote in
oups.com:

> Okay, now you're obligated to post a recipe which includes champagne
> as an ingredient. Carbonated Jell-O shots??
>
> Carol
>

@@@@@ Now You're Cooking! Export Format

Chicken Breasts, Champagne (-A) LC5.5



6 half (06 oz) chicken breasts, bnls, sknls
6 tbs lemon juice
black pepper; to taste
1/4 cup butter; divided
1 tbs olive oil
1/4 cup shallots; diced
2 clove garlic; minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 tbs chives; minced

Pound each chicken breast to an even thickness.

Sprinkle each with 1/2 T. of lemon juice and pepper to taste.

In large skillet, melt 2 T. butter, add oil and saute chicken over med-
high
heat, about 2 minutes per side, until nicely browned. Remove from pan,
cover and keep warm.

In same pan, melt remaining 2 T. butter. Saute shallots until
translucent.
Add garlic and cook 2 minutes more, scraping up browned bits from the
bottom of the pan.

Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
a
boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately.

Yield: 6 servings





** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Fri, 10 Aug 2007 23:25:26 GMT, hahabogus > wrote:


>Chicken Breasts, Champagne (-A) LC5.5

I had a similar dish about 17 years ago...only the one I had also had
mushrooms as part of the dish. It was very good!!!

I saved this one...I have all the ingredients except champagne, so I
might indulge and get some and fix this!!!

Thanks, Alan!

hahabogus > wrote in news:Xns9988BBF5D2607hahabogus@
69.28.186.120:

> Damsel in dis Dress > wrote in
> oups.com:
>
>> Okay, now you're obligated to post a recipe which includes champagne
>> as an ingredient. Carbonated Jell-O shots??
>>
>> Carol
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Breasts, Champagne (-A) LC5.5
>

@@@@@ Now You're Cooking! Export Format

Orange Champagne Cocktail

none

1 4/5qt bottle champagne chilled
1 28 oz bottle ginger ale
2 cup orange juice, chilled
frozen strawberries

Combine champagne, ginger ale, and orange juice. Float strawberries
on top.

Yield: 1 servings



** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

This looks scrumptious! Wonder what we'd do with the rest of the
bottle of champagne. Do they sell it in mini bottles?

Thank you kindly, sir!
Carol


On Aug 10, 6:25 pm, hahabogus > wrote:
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Breasts, Champagne (-A) LC5.5
>
> 6 half (06 oz) chicken breasts, bnls, sknls
> 6 tbs lemon juice
> black pepper; to taste
> 1/4 cup butter; divided
> 1 tbs olive oil
> 1/4 cup shallots; diced
> 2 clove garlic; minced
> 3/4 cup chicken stock
> 3/4 cup champagne
> 1 1/4 cup heavy cream
> 2 tbs chives; minced
>
> Pound each chicken breast to an even thickness.
>
> Sprinkle each with 1/2 T. of lemon juice and pepper to taste.
>
> In large skillet, melt 2 T. butter, add oil and saute chicken over med-
> high
> heat, about 2 minutes per side, until nicely browned. Remove from pan,
> cover and keep warm.
>
> In same pan, melt remaining 2 T. butter. Saute shallots until
> translucent.
> Add garlic and cook 2 minutes more, scraping up browned bits from the
> bottom of the pan.
>
> Pour in chicken stock, champagne and remaining 3 T. lemon juice. Bring to
> a
> boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
> until thickened. Return chicken to pan and heat through.
>
> Sprinkle with minced chives and serve immediately.
>
> Yield: 6 servings
>
> ** Exported from Now You're Cooking! v5.82 **

On Aug 10, 4:53 pm, (Victor Sack) wrote:
> Default User > wrote:
> > My usual comment is that I find it strange to have both ground and
> > diced beef in the same chili.
>
> It gives a range of textures. It may not be to one's preference, but
> strange it ain't, at least not to me. I'm reminded of gazpacho, which
> often consists of puréed or very finely chopped vegetables, as well as
> the same vegetables diced.
>
> Victor

BUBBA!!!! Thankee for the vindication. ROFL! (Have you tried my
chili, kiddo?)

Smoochers!
Carol

Victor Sack wrote:

> Default User > wrote:
>
> > My usual comment is that I find it strange to have both ground and
> > diced beef in the same chili.
>
> It gives a range of textures. It may not be to one's preference, but
> strange it ain't, at least not to me. I'm reminded of gazpacho, which
> often consists of puréed or very finely chopped vegetables, as well as
> the same vegetables diced.

We're talking about chili, not gazpacho. Large variations in texture is
not normally considered a plus.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
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On Aug 10, 8:53 pm, "Default User" > wrote:
> Victor Sack wrote:
> > Default User > wrote:
>
> > > My usual comment is that I find it strange to have both ground and
> > > diced beef in the same chili.
>
> > It gives a range of textures. It may not be to one's preference, but
> > strange it ain't, at least not to me. I'm reminded of gazpacho, which
> > often consists of puréed or very finely chopped vegetables, as well as
> > the same vegetables diced.
>
> We're talking about chili, not gazpacho. Large variations in texture is
> not normally considered a plus.
>
> Brian

Aw, c'mon. Try it my way, just once.

Carol

Double top-posting.......I think it sounds great as well. Yummy!

kili

Damsel in dis Dress wrote:
> This looks scrumptious! Wonder what we'd do with the rest of the
> bottle of champagne. Do they sell it in mini bottles?
>
> Thank you kindly, sir!
> Carol
>
>
> On Aug 10, 6:25 pm, hahabogus > wrote:
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Chicken Breasts, Champagne (-A) LC5.5
>>
>> 6 half (06 oz) chicken breasts, bnls, sknls
>> 6 tbs lemon juice
>> black pepper; to taste
>> 1/4 cup butter; divided
>> 1 tbs olive oil
>> 1/4 cup shallots; diced
>> 2 clove garlic; minced
>> 3/4 cup chicken stock
>> 3/4 cup champagne
>> 1 1/4 cup heavy cream
>> 2 tbs chives; minced
>>
>> Pound each chicken breast to an even thickness.
>>
>> Sprinkle each with 1/2 T. of lemon juice and pepper to taste.
>>
>> In large skillet, melt 2 T. butter, add oil and saute chicken over
>> med- high
>> heat, about 2 minutes per side, until nicely browned. Remove from
>> pan, cover and keep warm.
>>
>> In same pan, melt remaining 2 T. butter. Saute shallots until
>> translucent.
>> Add garlic and cook 2 minutes more, scraping up browned bits from the
>> bottom of the pan.
>>
>> Pour in chicken stock, champagne and remaining 3 T. lemon juice.
>> Bring to a
>> boil and cook to reduce to a thin glaze. Add cream and boil 6 minutes
>> until thickened. Return chicken to pan and heat through.
>>
>> Sprinkle with minced chives and serve immediately.
>>
>> Yield: 6 servings
>>
>> ** Exported from Now You're Cooking! v5.82 **

On Fri, 10 Aug 2007 17:57:36 -0700, Damsel in dis Dress
> wrote:

>This looks scrumptious! Wonder what we'd do with the rest of the
>bottle of champagne. Do they sell it in mini bottles?

the recipe I use calls for a full bottle of champagne. What you do is
add it in two parts and reduce it to a syrup each time. I just use
leftover champagne (whatever the amount) for that dish. It's a great
way to dispose of champage from a party the night before.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

sf wrote:
> On Fri, 10 Aug 2007 17:57:36 -0700, Damsel in dis Dress
> > wrote:
>
>> This looks scrumptious! Wonder what we'd do with the rest of the
>> bottle of champagne. Do they sell it in mini bottles?
>
> the recipe I use calls for a full bottle of champagne. What you do is
> add it in two parts and reduce it to a syrup each time. I just use
> leftover champagne (whatever the amount) for that dish. It's a great
> way to dispose of champage from a party the night before.

Hmm I don't understand the concept of leftover champagne <G>