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  • Re: Halloween Chili

    From Ben Collver@1:18/200 to Sean Dennis on Sat Oct 24 12:00:04 2026
    Sean Dennis wrote to All:
    (In memory of UDD, LOL)

    Title: Halloween Chili
    1 1/4 lb Ground goblin gizzards

    Ha! I like the creativity in that recipe. Here's another Halloween
    recipe from UDD:

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

    Title: Black & Orange Halloween Pasta
    Categories: Pasta, Squash, Chiles, Herbs
    Yield: 6 Servings

    2 lb Butternut squash;
    - peeled, seeded, cubed 3/4"
    2 Orange bell peppers;
    - in 1" pieces
    4 cl Garlic; thin sliced
    1 tb Thyme leaves
    1/2 ts Hot red pepper flakes
    1/4 c Extra-virgin olive oil
    1 lb Black linguine or spaghetti
    1/2 c Kalamata olives;
    - pitted, chopped

    Preheat oven to 425?F/218?C with rack in middle.

    Toss squash and bell peppers with garlic, thyme, red pepper flakes,
    oil, and 1/2 ts each of salt & pepper in a 17x11" 4-sided sheet
    pan. Roast, stirring once, until vegetables are just tender and
    browned in spots, 25 to 35 minutes.

    While vegetables finish roasting, cook linguine in a pasta pot of
    well-salted boiling water until al dente. Reserve 1/2 cup cooking
    water, then drain pasta and return to pot.

    Remove sheet pan from oven and pour reserved water over vegetables,
    stirring to loosen from pan. Stir in olives, then add vegetable
    mixture to pasta in pot and toss to combine.

    Recipe by Melissa Roberts

    Recipe FROM: Gourmet Magazine, Oct 2009

    Formatted by: Dave Drum, Oct 28, 2010

    Uncle Dirty Dave's Archives

    MMMMM


    Wherever you go, there you are!

    --- MBSE BBS v1.1.7.2 (Linux-x86_64)
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Ben Collver on Sat Oct 24 20:32:26 2026
    Ben Collver wrote to Sean Dennis <=-

    Ha! I like the creativity in that recipe.

    He did enjoy creativity, even if he didn't like the food itself.

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

    Title: Crawfish Jambalaya
    Categories: Main dish, Shellfish, Cajun
    Yield: 4 Servings

    1 lb Crawfish tails
    1 1/4 c Long grain rice (raw)
    1 tb Flour
    2 tb Salad oil
    1 c Onion, chopped fine
    1/2 c Chopped parsley (2ts.flakes)
    1/2 c Chopped green onion tops
    1/2 c Chopped celery
    1/2 c Chopped bell pepper
    1/4 c Crawfish fat
    1 1/2 c Water
    2 1/2 ts Salt
    1/2 ts Black pepper
    1/4 ts Red pepper, or to taste

    Brown flour in oil to a golden brown. Add onions. Stir constantly
    until onions are almost cooked. Add 1 1/2 cups cold water and simmer
    for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
    pink. Add abt. 2 cups of water and bring to a boil. When water is
    rapidly boiling, add remainder of ingredients. Stir to blend and cook
    on low heat covered for abt. 1/2 hr. or until rice is tender. Five
    minutes before serving, use a 2 prong fork and fluff up jambalaya so
    that rice will have a tendency to fall apart. Courtesy Telephone
    Pioneers BillSpalding *P CRBR 38 A

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... Diets are for those who are thick and tired of it.

    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)