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

Title: Line Camp Chili
Categories: Beef, Chili
Yield: 23 Servings

2 lb Ground beef
1/2 Can pinto beans (15 oz);
- drained
2 cl Garlic; chopped
2 ts Cumin
2 ts Chili powder
2 tb Flour
1 ts Salt; to taste
1/4 ts Pepper
1/4 ts Paprika

In a large pot, brown meat and garlic. Combine and mix well all dry
ingredients, add to meat in pot--mix well; add enough water to cover.
Simmer over medium-low heat for about 2 hours. During last 15 minutes
of cooking add pinto beans for chili con carne, if desired.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

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Ben Collver wrote to All <=-

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

Title: Line Camp Chili
Categories: Beef, Chili
Yield: 23 Servings

2 lb Ground beef
1/2 Can pinto beans (15 oz);
- drained
2 cl Garlic; chopped
2 ts Cumin
2 ts Chili powder
2 tb Flour
1 ts Salt; to taste
1/4 ts Pepper
1/4 ts Paprika

Tip: If you ever make this the accepted ratio of chilli spice mix to
meat is one tablespoon powder per pound of meat. The author got the
cumin ratio correct - even if s/he was stingy with the beans.

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

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper

* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.

Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.

Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining
tablespoon of garlic powder and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli powder at this time. Trust me on the garlic and
cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.

As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.

From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Sun, 19 Sep 1999

From: http://www.pepperfool.com

MMMMM

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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Fri Mar 14 2025 05:20:00

Tip: If you ever make this the accepted ratio of chilli spice mix to
meat is one tablespoon powder per pound of meat. The author got the
cumin ratio correct - even if s/he was stingy with the beans.

I thought the Line Camp Chili recipe looked kind of plain too. I would probably end up tasting it and deciding that it needed to be "corrected."

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

Title: Chili Con Carne, Texas Style
Categories: Chili
Yield: 1 Batch

1 1/2 c Pinto beans; washed
2 qt Water
1 1/2 lb Chuck; cut into cubes
1 c Onion; chopped
1 lb Can tomatoes; undrained
1 cl Garlic; split
3 sl Bacon
1 tb Flour
1 1/2 tb Chili powder
1 tb Salt
1 c Bean water; reserved

Cover beans with cold water; let soak overnight. Drain water off beans
place in a large pot with 2 quarts water. Bring to a boil, then lower
heat and let simmer, covered, about 90 minutes or until beans are
tender. Drain beans, reserving 1 cup liquid. Cut up bacon; fry for 2
minuytes in large heavy skillet or Dutch oven; add chuck--brown well
on all sides. Remove bacon and chuck and set aside. Add onion and
garlic to skillet; saute about 5 minutes until tender; remove from
heat; stir in flour, reserved bean liquid, tomatoes, chili powder,
and salt. Bring to a boil, stirring; add chuck and bacon back in.
Lower heat, simmer 1 hour longer or until chuck is tender.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

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Ben Collver wrote to Dave Drum <=-

Tip: If you ever make this the accepted ratio of chilli spice mix to
meat is one tablespoon powder per pound of meat. The author got the
cumin ratio correct - even if s/he was stingy with the beans.

I thought the Line Camp Chili recipe looked kind of plain too. I would probably end up tasting it and deciding that it needed to be
"corrected."

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

Title: Chili Con Carne, Texas Style
Categories: Chili
Yield: 1 Batch

1 1/2 c Pinto beans; washed
2 qt Water
1 1/2 lb Chuck; cut into cubes
1 c Onion; chopped
1 lb Can tomatoes; undrained
1 cl Garlic; split
3 sl Bacon
1 tb Flour
1 1/2 tb Chili powder
1 tb Salt
1 c Bean water; reserved

They got the ratios right. I'm surprised to see a recipe claiing Texas
roots with a call for beans. Texans tend to be very chauvinistic about
beans in their chilli. Personally I think they're just parroting part of
the wise cook's tip "Don't cook your beans inn the chilli." Which is good advice - if you try you'll ruin both the beans and the chilli.

Add the beans *after* the chilli is cooked then taste for any necessary
tweaks that need to be made after the beans and their gravy have changed
the flavour profile. I had a guy at a chilli cook-off one time telling
mr "Beans don'y berlong in chilli" while spooning pintos into his bowl
of red. Go figger.

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

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.

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

From: http://www.chilicookoff.com

Uncle Dirty Dave's Archives

MMMMM

... Chilli is just a pot of food, it's not the Sistine Chapel
___ MultiMail/Win v0.52

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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Sat Mar 15 2025 06:29:38

They got the ratios right. I'm surprised to see a recipe claiing Texas roots with a call for beans.

I've seen you mention that before, and i did think about it when i posted
that recipe. I guess Texas is a big state inhabited by all types. Here's
a recipe i found while attempting to research the cookbook author.

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

Title: Award Winning Three Bean Chili Deluxe
Categories: Chili
Yield: 1 Batch

1 1/2 lb Ground beef
1 md Yellow onion; chopped
3 cl Garlic (2 ts); heaping,
- up to 4 cl
24 oz Tomato sauce (3 cans)
32 oz Light kidney beans
- (2 cans); do not drain
32 oz Dark kidney beans (2 cans);
- do not drain
32 oz Black beans (2 cans);
- do not drain
1 Env Ranch Dressing mix
1 tb Cumin
1 tb Chili powder
1 ts Salt
2 Spoonfuls cream cheese
- (the secret ingredient)

The Blair family chili recipe has become legendary--it has been
entered into chili-cookoffs all over the country. By us, by friends,
by Design Mom readers. And it has won many, many times! It's a pretty
fantastic chili for several reasons, including how easy it is to
make. It's a recipe my family has been making (and loving) for
24 years!

One more note before we jump into the recipe: I consider this a
slow-cooker recipe, but I don't actually use an electric slow cooker!
Since we work at home, and aren't leaving the cooking food
unattended, we typically do our slow cooking on the stove top in a
cast iron pot. But these recipes will work for any type of slow
cooking--stove top or crock pot.

Have a large slow cooker ready. In a skillet, brown the ground beef
with the onion and garlic. Drain the fat. Transfer to slow cooker.

Add the remaining ingredients. Place lid on slow cooker and cook on
low for 8 hours, or high for 4 hours.

Ladle into bowls and top with sour cream, cheddar cheese, and green
onions. Bacon is also delicious if you have any on hand!

We also think this chili is just right thickness for chili-cheese
hotdogs. Yum!

Tips:

* If the chili seems like it's getting too dry while it cooks, add a
little more tomato sauce or water. It's supposed to be pretty thick,
but you don't want it to burn on the bottom. * This chili just gets
better as it sits and the flavors meld. You can make it several days
in advance.
* This makes a big batch perfect for a big family or
group. You can freeze the leftovers or keep them for about one week.
* Our recipe isn't very spicy. If you like a spicier chili add more
chili powder and cumin, or add some cayenne pepper, to taste.

Recipe by Blair Family

Recipe FROM: <https://designmom.com/
slow-cooker-recipe-award-winning-three-bean-chili-deluxe/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

They got the ratios right. I'm surprised to see a recipe claiing Texas roots with a call for beans.

I've seen you mention that before, and i did think about it when i
posted that recipe. I guess Texas is a big state inhabited by all
types. Here's a recipe i found while attempting to research the
cookbook author.

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

Title: Award Winning Three Bean Chili Deluxe
Categories: Chili
Yield: 1 Batch

That would not fly in any sanctioned cook-off ... The ICS defines
raditional Red Chili as "any kind of meat, or combination of meats,
cooked with red chili peppers, various spices, and other ingredients.
Beans and non-vegetable fillers such as rice and pasta are not allowed."

OFFICAL CASI RULES:

CHILI COOKED ON SITE - All chili must be cooked from scratch on site
the day of the cookoff. All chili must be prepared in the open (no
cooking in motorhomes, etc.).

CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw
meat. No marinating is allowed. Commercial chili powder is permissible,
but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are not permitted.

NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted. a. Onions, peppers, tomatoes, garlic,
etc., are permitted in chili as long as these ingredients are of
consistent size and are distributed evenly throughout the judging cup.

https://www.casichili.net/uploads/3/7/7/2/37727781/rules_2024-2027_r1.pdf

That being said - ICS has a "homestyle" category which does allow the
addition of beenz, etc.

Don't let's get started on vhile verde

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

Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings

2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice

Set oven @ 450ºF/232ºC.

In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.

Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.

Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.

In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapeños, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.

Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.

Cook on high for 3-4 hours or on low for 6-8 hours.

Serve warm with tortillas, beans, and rice.

Or serve spooned over breakfast eggs. (and potatoes)

YIELD: SERVES 6-8 as a dish. Many more as a topping.

RECIPE ADAPTED FROM: http://www.twopeasandtheirpod.com
By Les Eastep

Uncle Dirty Dave's Kitchen

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

Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings

2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice

Set oven @ 450ºF/232ºC.

In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.

Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.

Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.

In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapeños, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.

Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.

Cook on high for 3-4 hours or on low for 6-8 hours.

Serve warm with tortillas, beans, and rice.

Or serve spooned over breakfast eggs. (and potatoes)

YIELD: SERVES 6-8 as a dish. Many more as a topping.

RECIPE ADAPTED FROM: http://www.twopeasandtheirpod.com
By Les Eastep

Uncle Dirty Dave's Kitchen

MMMMM

... I hate Matryoshka dolls. They are so full of themselves.
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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Mon Mar 17 2025 06:44:27

That would not fly in any sanctioned cook-off ... The ICS defines raditional Red Chili as "any kind of meat, or combination of meats,
cooked with red chili peppers, various spices, and other ingredients.
Beans and non-vegetable fillers such as rice and pasta are not allowed." OFFICAL CASI RULES:

I suppose when there are tens of thousands of dollars of prize money at
stake and large groups of people with travel expenses, it is important to
have serious rules about cooking beans (or no beans).

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

Title: Red Bean Stew
Categories: Mexican, Stews
Yield: 1 Batch

3 c Dried red beans
Water
1 lb Pickled pork or salt pork
3 lg Onions; finely chopped
1/2 c Chili powder
2 Green peppers; up to 3,
- seeded, chopped
1 lb Chaurice or chorizo
2 Chiles (tepins); up to 3
1 ts Tabasco

Rinse beans, place in pot, cover with cold water, and bring to a
boil. Boil 2 minutes--then let set for 1 hour. Bring to a boil again,
reduce heat. Add the pork and remaining ingredients with the
exception of the sausage--let simmer. When the beans are almost
tender, add the sausage. Cook until beans are soft and the meat is
well cooked--about 1-1/2 hours. Cut the pork into small pieces and
slice the sausage. Taste for seasoning and continue cooking 30
minutes. Serve in bowls. Can be topped with rice and additional
sausage.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

MMMMM
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Ben Collver wrote to Dave Drum <=-

That would not fly in any sanctioned cook-off ... The ICS defines raditional Red Chili as "any kind of meat, or combination of meats,
cooked with red chili peppers, various spices, and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed." OFFICAL CASI RULES:

I suppose when there are tens of thousands of dollars of prize money at stake and large groups of people with travel expenses, it is important
to have serious rules about cooking beans (or no beans).

It's mostly so that contestants know what the playing field consists of.
And it make the judges lives easier. Not counting transportation to and
from it still costs a fair whack of treasure to enter a chilli cook-off.

Ground beef (the most common meat) is $4 or more per pound and a cook-off
batch will require 3 pounds minimum. Then you factor in the chilli spice
mix, vegetables, herbs, etc and add the entry fee, propane for the Colman stove, washing up supplies and you're looking at sixty to seventy dollars
to make a pot of red to give away.

And if you're from ot of town transport and lodging add to that bite from
your budget.

I've quit cooking in competitions. Being a judge lets you hang with a big
herd of chilli folks, lets you try some really good (and some "spiters")
bowls of chilli without sending you to the poor house.

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

Title: Shotgun Willie Chilli
Categories: Chilli, Stews, Beef, Chilies
Yield: 12 Servings

6 lb Prime Beef; cubed or coarse
- ground
4 md Onions; fine diced
15 oz Can tomato Sauce
6 lg New Mexico dried chile pods
6 lg Pasilla dried chile pods
4 c Beef broth
2 tb Vinegar
1 ts Tabasco
16 tb Gebhardt Chilli Powder
2 tb Ground cumin
1 ts Cayenne pepper
1 tb MSG
1/2 ts Sugar
14 cl Garlic; crushed
1 c Water
1 1/2 tb Oregano leaves
2 tb (to 3 tb) Wesson Oil
Salt & black pepper

Remove stems and seeds from pepper pods and boil chile
peppers in water for approximately one hour until pulp
separates from skin. Scrape pulp from skin, mash into a
paste. Use 1 1/2 cups of this paste in recipe.

In the 1 cup of water, bring the 1 1/2 tablespoons oregano
leaves to boil, steep like tea. Strain, add the strained
liquid to chilli mixture.

Brown beef, a small batch at a time in hot oil adding onions
and black pepper to each batch. Remove meat to chili pot as
it browns. Add remaining ingredients, blend well. Cover and
simmer 2 hours, stirring occasionally.

1985 ICS World Championship recipe

FROM: Carol Hancock, winner 1985

From: http://www.chilicookoff.com/Winner/wc_1985

Uncle Dirty Dave's Archives

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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Tue Mar 18 2025 10:18:00

I've quit cooking in competitions. Being a judge lets you hang with a big herd of chilli folks, lets you try some really good ...
bowls of chilli without sending you to the poor house.

Where do you cook the chili? I've always imagined it was an outdoor affair with propane burners and dutch ovens or giant stock pots.

Here's a recipe Michael Loo posted:

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

Title: Hellish Relish
Categories: Condiment, Relish
Yield: 16 Servings

1 lb Habanero peppers; seeded,
- minced
2 tb Lemon juice
2 tb Lime juice
2 cl Garlic; minced
2 tb Raw horseradish;
- finely grated
1 tb Fresh dill weed; chopped
1/4 c Olive oil

In a large bowl, stir together the peppers, lemon juice, lime juice,
garlic, horseradish, dill weed, and olive oil. Transfer to a sealed
container and refrigerate for 2 hours before serving.

Recipe by allrecipes.com

MMMMM
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Ben Collver wrote to Dave Drum <=-

I've quit cooking in competitions. Being a judge lets you hang with a big herd of chilli folks, lets you try some really good ...
bowls of chilli without sending you to the poor house.

Where do you cook the chili? I've always imagined it was an outdoor affair with propane burners and dutch ovens or giant stock pots.

Some cook-offs are outdoors, some are in gymnasiums or banquet halls
If you're cookin g out doors be sure to have a pop-up canopy so birdy
birdy in the sky drops no whitwash in your eye. Bv)=

Here's a recipe Michael Loo posted:

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

Title: Hellish Relish
Categories: Condiment, Relish
Yield: 16 Servings

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

Title: Filet of Skate w/Red Peppers, Potatoes, Capers & Ham
Categories: Seafood, Potatoes, Vegetables, Pork, Citrus
Yield: 4 Servings

2 Red bell peppers; cored,
- sliced in 1 cm strips
1 Lemon; juice only
1 tb Flour
6 tb Olive oil
2 ts Capers; small or minced
350 g New potatoes; cooked, sliced
25 g Unsalted butter
4 (175g ea) skate filets
6 sl Bayonne ham; in thin strips
Mixed salad leaves
Salt & fresh ground white
- pepper

Core and halve the peppers lengthwise, remove the seeds
and cut into 1 cm (1/2 in) slices lengthwise.

Mix the lemon juice with 4 T olive oil and season with
salt and pepper.

Fry the peppers in a little olive oil, colouring and
softening slightly, then mix with the potatoes and capers.

Dust the skate with flour, brush with butter and season
with salt and pepper. Preheat a frying pan and brush with
olive oil. Set the wings in the pan, presentation side
down, and fry quickly for 2 min, then turn and cook for 1
min more. Meanwhile, heat another pan and fry the ham in
virtually no fat, cooking and tossing until crisp. Divide
the potatoes and peppers between the plates. Toss the
salad leaves in a little dressing and arrange on top. Sit
the skate on the leaves and spoon the crisp ham over the
top.

Fileting skate is quite unusual: skate wings are normally
cooked on the bone but it really suits this dish.

It's a simple recipe with not too many flavours, just
enough to help each other. Bayonne is a cured ham usually
made in Orthez near Bearn in south-west France. It has a
similar texture to Parma ham but the flavours are
different. Bayonne is usually lightly smoked to lift the
taste. If you can't find any, substitute Parma ham. Cut
the thin slices into 1 cm (1/2 in) strips ready to fry
until crisp.

http://www.mitchell.demon.nl/

From: Michael Loo

Uncle Dirty Dave's Archives

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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Thu Mar 20 2025 05:53:34

Some cook-offs are outdoors, some are in gymnasiums or banquet halls
If you're cookin g out doors be sure to have a pop-up canopy...

Makes sense. I've only been to a scout camp chili cookoff and that was
done outdoors. It was a small, informal affair. They did it the last
day of camp. Looking back, i wonder whether that was to avoid any repercussions.

Title: Filet of Skate w/Red Peppers, Potatoes, Capers & Ham

Now i'm swimming with the sharks!

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Rainbow Jelly Fish
Categories: Appetizers, Chinese, Seafood
Yield: 1 Batch

150 g Dried jelly fish
1 Red pepper
1/4 Yam bean or turnip (optional)
2/3 Cucumber
2/3 Celery rib
1/3 Carrot
1 tb Sesame seeds
1 1/4 ts Salt
1 ts Sugar
2 ts Sesame oil

From a booklet put out by the Hong Kong Tourist Association in
celebration of the 1986 Hong Kong Food Festival. These are the
winning chefs and their winning recipes. The chefs are all ethnic
Chinese from all over Asia, but the recipes really run the gamut,
from traditional Chinese food to dishes like Shark's Fin Soup to
things like "Lamb Fillets with Morels" which is Western in
inspiration and presentation.

Some of the recipes should have the caveat "Don't try this at home,
kids", mainly because of the amount of preparation involved. This
first one, an appetizer plate consisting of 7 mini-courses, falls
into that category. It's presented in one of those round, segmented
lazy-susan type serving things. Very striking. Any one of these
dishes would be suitable for a main course in a Chinese meal.

Chef: Ng Wang-chau

Twenty-eight old, Hong Kong-born Mr. Ng has worked in three of Hong
Kong's leading Sichuanese restaurants since he began his career 14
years ago. Apart from creating this Award-winner, he is also
renowned for his pan-fried spiny lobster.

Establishment: Ziyang Szechuen Restaurant G/F., 45D Chatham Road
South, Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award - Appetizer [Chinese
characters for dish name deleted. S.C.] Circle Game (12 servings)
Chef.- Ng Wang-chau (Ziyang Szechuen Restaurant)

The literal translation, "Turning Around Life", prompts a host
meaningful connotations for this Sichuanese starter. Seven
mini-courses, composed of contrasting flavours, represent the
varying moods, as well as the seven stages, of a person's life. An
alternative translation - "Life is a Merry-go round" - captures the
spirit of the theme, and its presentation, so appropriately on a
turntable. Each of the individual dishes, which could be served
separately or a few at a time, also have their own particular
mythological and dietary connotations.

Soak jelly fish in very hot (but not boiling) water for
approximately 3 minutes until it curls. Then rinse under cold
running water for approximately 1 hour until it expands. Drain and
cut into strips.

Shred vegetable ingredients, and blanch slightly in boiling water.
Then rinse under cold running water until they are cold, and drain.

Stir-fry sesame seeds in a dry wok until they are golden.

Mix jelly fish and vegetables with salt, sugar and sesame oil.

Sprinkle sesame seeds over mixture.

Recipe by Chef Ng Wang-chau

Recipe FROM: Champion Recipes of the 1986 Hong Kong Food Festival,
Hong Kong Tourist Association, 1986

Posted by: Stephen Ceideberg, Oct 26 1992

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Ben Collver wrote to Dave Drum <=-

Some cook-offs are outdoors, some are in gymnasiums or banquet halls
If you're cookin g out doors be sure to have a pop-up canopy...

Makes sense. I've only been to a scout camp chili cookoff and that was done outdoors. It was a small, informal affair. They did it the last
day of camp. Looking back, i wonder whether that was to avoid any repercussions.

Repercussions are inevitable per Blazing Saddles. Theyn take a while to develop
though. So it's a good idea to stay upwind.

Title: File(per t of Skate w/Red Peppers, Potatoes, Capers & Ham

Now i'm swimming with the sharks!

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Rainbow Jelly Fish
Categories: Appetizers, Chinese, Seafood
Yield: 1 Batch

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

Title: Kung Pao Squid
Categories: Oriental, Seafood, Vegetables, Chilies
Yield: 4 Servings

3/4 lb Squid tubes (or tubes and
-tentacles)
+=OR=+
1 1/2 lb Whole squid; cleaned

MMMMM--------------------------MARINADE-------------------------------
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt; (opt)
pn White pepper

MMMMM----------------------CHILE SEASONING---------------------------
6 sm Dry red chilies
2 ts Minced fresh ginger
1 ts Minced or pressed garlic
1/2 ts Crushed hot red pepper or
- chile flakes

MMMMM---------------------------SAUCE--------------------------------
1/3 c Chicken broth
3 tb Balsamic or Chinese black
- rice vinegar
2 1/2 tb Soy sauce
5 ts Sugar
1 1/2 ts Sesame oil

MMMMM-------------------------VEGETABLES------------------------------
2 tb Oil
2 Ribs celery; in 1/2" slices
1 sm Green or red bell pepper;
- in 1" squares or julienne
1 sm Onion; in 1" chunks, layers
- separated
15 oz Can whole bamboo shoots;
- drained, cut in 1/2" cubes
+=OR=+
8 oz Can sliced bamboo shoots;
- drained
1 1/2 ts Cornstarch
+=DISSOLVED IN=+
1 tb Water

Cut cleaned squid tubes lengthwise to open; lay flat
on a cutting board. Holding a long sharp knife at a
slight angle to the board, score the inside of the
squid tube diagonally in one direction every 1/4 inch.
Turn the squid 1/4 round and score again to produce a
crosshatch pattern. Repeat with all squid. Be careful
not to cut all the way through. Cutting along score
lines, cut each squid tube crosswise into 3/4 inch
wide strips. (The scoring will make each strip curl
when cooked.)

Combine marinade ingredients in a medium bowl. Add
squid and stir to coat; set squid aside. In separate
small bowls, combine chili seasoning and sauce
ingredients; set aside.

Place a wok or 10" to 12" frying pan over high heat.
When hot, add 1 tablespoon of the oil and swirl to
coat cooking surface. Add squid and stir until opaque,
45 seconds to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chile
seasoning and stir until fragrant, about 10 seconds
(press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and
stir for 2 minutes. Stir in sauce mixture, cover and
cook 1 minute more. Return squid and their juices to
the wok and add cornstarch mixture. Stir until sauce
boils and thickens slightly. Serve over rice.

Makes 4 servings.

Note: Shrimp, scallops, cubed swordfish or halibut may
be substituted for the squid.

SOURCE: *Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 3/93

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Tea is a kind of session coffee.
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Re: Re: Line Camp Chili
By: Dave Drum to Ben Collver on Sun Mar 23 2025 17:09:00

So it's a good idea to stay upwind.

That or chase each other around saying "pull my finger!"

I read your post about going to the ER. I hope you return to home cooking soon.

Title: Kung Pao Squid

I'm "routing" for you...

---------- Recipe via Meal-Master (tm) v8.02

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
- shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
- each)
2 c Half-and-half
4 md Baking potatoes, peeled &
- coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
- cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

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