Quoting Dale Shipp to Jim Weller <=-

Our Irish friend Helen often served three kinds of potato dish at a
meal.

Yeah, potato bread, diced potatoes in the soup and then mashed potatoes
and gravy with the meat course.

Nashville hot chicken

Based on what you have said, I suppose you might be the only
one to eat this :-}}

Roslind likes chilies occasionally and in moderation.

1 Whole chicken
2 tb Louisiana style hot sauce
2 tb Cayenne pepper
1 ts Paprika

But not that hot. She might like it reversed with 2 tb paprika and 1
tsp cayenne.

Picadillo is popular in throughout the Spanish Caribbean, Latin
America and the Philippines but adding squash to it is a Mexican
thing. Adding olives, raisins and perhaps a little brown sugar to
something resembling Sloppy Joes sounds weird but it is quite tasty.
It only needs a little cayenne. [g]

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

Title: Ground Beef and Squash Picadillo (Quick)
Categories: Mexican, Beef, Groundmeat
Yield: 6 Servings

Vegetable cooking spray
1 c Onion; finely chopped
1 Clove garlic; minced
1 md Red or green bell pepper;
Coarsely chopped
1 1/2 lb Lean ground beef
1/2 ts Cumin seed
1/2 ts Ground cumin
1 ts Dried oregano; crushed
1/4 ts Cayenne
3 tb Tomato paste
1 1/4 c Beef broth
1/3 c Raisins
1/3 c Pimento-stuffed green olives
Coarsely chopped
1/2 sm Butternut squash; skinned,
Cut in 1/2"
Freshly ground black pepper
3 c Hot cooked rice

Spray a large (10- to 12-inch) nonstick skillet with vegetable
cooking spray and place over medium heat. Put the onion, garlic
and bell pepper into the pan and cook, covered, 10 minutes. Add a
tablespoon of water if necessary to keep the vegetables from
sticking.

Put the ground beef into the pan, breaking up with a spatula. Cook
until no longer pink. Drain off the fat. Add the cumin seeds,
ground cumin, oregano, cayenne, tomato paste, broth raisins, green
olives, squash and pepper. Cover the pan and simmer 10 minutes,
or until the squash is just tender.

Spoon over the hot cooked rice and serve.

Recipe by: Seattle times 4/16/97
From: Katherine L Smith

MMMMM


Cheers

Jim


... Those who like milder chiles are no less chileheads than hot freaks.

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On 08-29-22 22:18, Jim Weller <=-
spoke to Dale Shipp about potatoes <=-

Our Irish friend Helen often served three kinds of potato dish at a
meal.

Yeah, potato bread, diced potatoes in the soup and then mashed
potatoes and gravy with the meat course.

I'm recalling mashed potatoes, scalloped potatoes, plus some other
potato dish -- all served with the main meat course.

Nashville hot chicken

Based on what you have said, I suppose you might be the only
one to eat this :-}}

Roslind likes chilies occasionally and in moderation.

1 Whole chicken
2 tb Louisiana style hot sauce
2 tb Cayenne pepper
1 ts Paprika

But not that hot. She might like it reversed with 2 tb paprika and 1
tsp cayenne.

What about the 2 Tb of hot sauce? Would she take that? We had a
version of Nashville hot at a hotel bar in Nashville. We do like hot
and spicy dishes, but it was almost at the top of our tolerance level,
which is jalepeno but not habanero.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lazy Red Beans/Rice
Categories: Cajun
Yield: 2 Servings

15 oz Can Red Kidney Beans
1/4 ts White pepper
1/4 ts Black pepper
1/8 ts Red pepper
1/4 ts Paprika
1/8 ts Garlic powder
2 tb Butter OR oil
1/3 c Diced celery
1/3 c Diced green bell pepper
1/3 c Diced Onion

Saute the onions, bell pepper and celery in oil or butter until soft.

Add spices and stir to incorporate.

Add can of beans, with juice and simmer on medium heat for another 15
minutes or so. When the beans begin to boil, use a fork to mash some
of them against the side of the pan. Stir constantly. The sauce
should thicken up.

Taste -- if needed try adding a bit of crystal's or other hot sauce.

Serve over rice.

Last made 2/22/12

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:11:22, 01 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

three kinds of potato dish at a meal.

potato bread, diced potatoes in the soup and then mashed
potatoes and gravy with the meat course.

I'm recalling mashed potatoes, scalloped potatoes, plus some other
potato dish -- all served with the main meat course.

That's overkill. Even my Irish heritage neighbours back home never
did that.

Roslind likes chilies occasionally and in moderation.

2 tb Louisiana style hot sauce

What about the 2 Tb of hot sauce? Would she take that?

That depends on which kind. She's OK with that much Frank's on a
whole chicken. She prefers their newest offering: their dry
seasoning blend. It's quite mild. The label says it's made with:
cayenne pepper sauce powder (corn maltodextrin, cayenne red pepper,
distilled vinegar, salt, natural flavor, garlic), corn maltodextrin,
salt, spices (including paprika), garlic, sugar, silicon dioxide (to
make free flowing), extractives of paprika.

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

Title: Jack's Quick Garlic Bbq Sauce
Categories: Bbq, Sauces, Grill, Chilies, Easy
Yield: 4 Servings

1 Btl Your favorite barbecue
Sauce
3 Cloves of garlic pressed (or
More to taste)
2 tb Brown sugar
1 ts Red wine vinegar
1/2 ts Louisiana hot sauce (or more
To taste)
1/2 ts Worcestershire sauce (or
More to taste)

Combine and heat the ingredients on simmer for 5-10 minutes.

Great if allowed to sit for a day but still wonderful if used
immediately. Superb on chicken.

From: Owl

MMMMM


Cheers

Jim


... Why do all hot sauce bottles have menacingly hyperbolic labels?

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