Seeing as the recipe for the corn bread was already given, and you asked for
recipes, here is my recipe for chili. Dale: This one is one you've got to
try! Everyone else: Be! careful!! This is for those who like it really
hot!
This will almost fill a 5 quart crock pot.
ingredients:
2 pounds of very lean hamburger, or meat of your choice. (I use venison
burger)
2 16-ounce cans of Wolf brand chili, with no beans, marked "hot"
2 cans of RoTell tomatoes, marked "hot"
2 envelopes of Great Value chili seasoning, marked "hot"
1 teaspoon of each of the following:
black pepper
red pepper
garlic powder
cayenne pepper
1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an
extremely hot blend of Habinero extract and other spices! Be VERY careful
when using it!!
Note: You can find this at
www.thehotsaucestore.com
Method:
1. Brown the meat
2. Pour 1 can of chili into the crock pot.
3. Add 1 can of the tomatoes. Do not drain.
4. Add half of the meat, crumbled or left in chunks.
5. Add the dry ingredients and the Spontaneous Combustion.
6. Repeat steps 2 through 4, in sequence.
10. Mix very thoroughly.
11. Cook on low for 8 hours.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Nancy and Gary via Cookinginthedark" <[email protected]>
To: <[email protected]>; "Dale" <[email protected]>
Sent: Thursday, January 08, 2015 6:49 PM
Subject: Re: [CnD] Skillet-Sizzled Cornbread
Please.send recipes or chili
Sent from my iPad
On Jan 8, 2015, at 7:34 PM, Dale via Cookinginthedark
<[email protected]> wrote:
This is perfect with beans, gumbo, or what we are having in the Campbell
house tonight, chili!
Dale's Hint: Be sure to heat up the skillet a while before adding the
butter and to preheat your oven!
Sizzled Cornbread
Ingredients:
1 cup stone ground yellow cornmeal
1 cup unbleached white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 to 3 tablespoons sugar
1 1/4 cup buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
1 large egg
1/4 cup mild vegetable oil, such as corn, canola, or peanut
Pam
2 to 4 tablespoons butter
Directions:
Preheat oven to 375. Make sure your oven's accurate, too; it really needs
to be up to temperature to get perfect results.
In a large bowl, combine cornmeal, flour, baking powder, salt, baking
soda, and sugar. (If baking powder or soda appear at all lumpy, sift them
in). Stir well to combine.
In a small bowl, whisk together buttermilk, egg, and oil.
Spray a 9 to 10 ΒΌ -inch cast iron skillet with Pam (our skillets are 10
1/4 inch; this size is called a Number 7). Put the skillet on over medium
heat, add the butter, and heat until the butter melts and is sizzling
seriously. Tilt the pan to coat the sides of the skillet.
As the butter's melting, quickly pour the wet ingredients into the dry,
and, using a wooden spoon, stir the wet and dry together with as few
strokes as possible --- only as many as are needed to combine the two.
Don't beat it; don't smooth it out. Scrape the batter into the hot,
buttery skillet ---
if you've gotten it hot enough it will sizzle as it goes in --- and pop
it in the oven immediately.
Bake until golden brown on top, about 25 to 30 minutes. Serve, hot, cut
in wedges.
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