Hi Dave,

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

I can sort of taste it; don't think it's one I would do even if Steve could eat corn. I don't use too many canned vegetables, tomatoes (I
know, they're really fruit) being the main one. Just something about
the taste of most of them that doesn't appeal to us.

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not,
they stay in the store. Corn is a rare buy, in any form--usually if I'm
making my family friendly chili for a cook off. I did have a serving of
corn at a local cafeteria last week; it was canned, white corn.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh or frozen
are *much* better- both in taste and mouthfeel.

We go with a lot of fresh vegetables. I was raised on fresh from the
garden in summer, canned from the garden or commercial frozen the rest
of the year. I used to use a lot of frozen vegetables when the girls
were home but with easy access to fresh now, I'll go with them.

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a
week of day camp. We took turns (in small groups, with an adult supervising) making lunch; one day it was a basic hamburger stew. Just brown ground beef, add canned vegetable soup and water, simmer for a
few minutes. Quick and easy to do over a campfire.

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not, they stay in the store. Corn is a rare buy, in any form--usually if I'm making my family friendly chili for a cook off. I did have a serving of corn at a local cafeteria last week; it was canned, white corn.

I, bOTOH, use them often enough to keep them handy. I like to add some
"zip" to many of the things I cook. Including my red spaghetti sauce.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh
or frozen are *much* better- both in taste and mouthfeel.

We go with a lot of fresh vegetables. I was raised on fresh from the garden in summer, canned from the garden or commercial frozen the rest
of the year. I used to use a lot of frozen vegetables when the girls
were home but with easy access to fresh now, I'll go with them.

I was raised with "just picked" vegetables, too. A lot of which I grew
and harvested myself. ButI'm slowing down lately and frozen is very much
more convenient.

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a
week of day camp. We took turns (in small groups, with an adult supervising) making lunch; one day it was a basic hamburger stew. Just brown ground beef, add canned vegetable soup and water, simmer for a
few minutes. Quick and easy to do over a campfire.

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee Burke.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chicken Salad
Categories: Poultry, Herbs, Dairy, Citrus, Chilies
Yield: 4 Servings

3 c Cooked chicken; cut up
1/4 c + 2 tb dairy sour cream
1/4 c + 2 tb mayonnaise
1/4 c Carrot; fine chopped
2 tb Cilantro; fine snipped
2 tb Canned pimentos; chopped
4 oz Can chopped green chilies
2 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Oregano leaves; dried
1/2 c Onion; chopped
1/2 c Diced celery
1 Avocado; peeled, in wedges
- (opt)

Toss all ingredients except avocado and paprika.

Use to stuff melons, tomatoes or make sandwiches.

If making sandwiches lettuce leaves are recommended.
And coarse toasted bread or croissants.

Uncle Dirty Dave's Kitchen

MMMMM
... Communism is like prohibition, it's a good idea but it won't work.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not, they stay in the store. Corn is a rare buy, in any form--usually if I'm making my family friendly chili for a cook off. I did have a serving of corn at a local cafeteria last week; it was canned, white corn.

I, bOTOH, use them often enough to keep them handy. I like to add some "zip" to many of the things I cook. Including my red spaghetti sauce.

Steve's Italian side comes thru on the red sauce that I make, from my
MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water;
teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
half (or 1 teaspoon) of black pepper. That was her basic; I'll add
either crushed tomatoes or tomato sauce, increase the herbs, cut the
salt down to a quarter to half teaspoon and use fresh garlic if I have
it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
but keep an eye on it, may need to add a bit more water so it doesn't
get too thick if you do) hours, stirring occaisionally. Steve will add
red pepper at the table but the sauce is made without it. Sauce can be
used for all types of pasta and, if cooked down to thick (make sure it
doesn't burn!) as pizza sauce.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh
or frozen are *much* better- both in taste and mouthfeel.

We go with a lot of fresh vegetables. I was raised on fresh from the garden in summer, canned from the garden or commercial frozen the rest
of the year. I used to use a lot of frozen vegetables when the girls
were home but with easy access to fresh now, I'll go with them.

I was raised with "just picked" vegetables, too. A lot of which I grew
and harvested myself. ButI'm slowing down lately and frozen is very
much more convenient.

I understand. Since Steve can't eat corn, if I make soup, I'll buy
frozen peas & carrots mix and green beans instead of the frozen mixed vegetables. Other times I've just put in whatever odds and ends of fresh veggies we have on hand, did a chicken soup with about a dozen different
kinds (and chicken necks/backs) one time.

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

I've seen all kinds of wierd combinations passed off as chili, including
one with sausage and pineapple.

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and Philippa Gregory. First 2 aren't writing any more but have books out I've yet to
read. Last 2, my older daughter got me reading when she loaned me a Wier
book.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)