Ruth Haffly wrote to Dave Drum <=-

I sorta, kinda lucke into a Master's at the local university. The dean
of students had been after me for some time to take a C.L.E.P. test to
see where I'd land (College Level Entrance Preparedness). And I kept putting him off. Then one fine afternoon he showed up at the perpetual pinochle game in the student union and informed me that he had paid my registratopn for the following wek end.

It was kind of neat. I took their batery of tests, audited on
post-grad level course and wrote a nice papaer. Prest-Change-O,Bob's
your uncle, I had a Master's in Public Affairs Reporting.

Would that all degrees were so easy. I got a diploma in Women's Studies
a few years ago. It had been a long time since I got my Bachelor's
degree (Sociology with minors in Psychology and Art) so I really had to work at it. Finished 13 courses with 10 A's and 3 A+'s tho.

It was ironic. The school had no student newpaper. So a friend and I
gave them one - and made our living at it. Sangamon State began as an
"upper division" school - taking community college grads and giving them
junior and senior years plus graduate studies. It has since been absorbed
into the Universirt of Illinois system and become U of I at Springfield.

I was offered the opportunity to "upgrade my SSU degree to a U of I
degree for just U$100. As if .........

8<----- NIP ----->8

Ground chicken is very versatile ......

I used to buy a lot of ground turkey but go with more ground beef now. Probably should go back to at least some turkey.

Me and Jennie-O have been good friends in past times. Not so much any more. It's a lot more common to see ground turkey in the meat counters
at the stupormarkup than ground chicken.

Agreed, but still seeing enough chicken that I have to be careful to
grab the right package.

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

Sounds good if I leave the cilantro out or cut it to a bare minimum. We had supper in our favorite (while we were stationed at Fort Huachuca) Mexican place when we were in the area. Just as good as ever--and they brought some fried flour tortilla chips for Steve when he told them he couldn't eat corn.

There are enough other spices/flavourings that the soapweed is not very noticable. I made a batch without once - and it just didn't taste "right".

Here's one that has the cilantro as "optional". I've made it both ways
and it's good either way - although nI do prefer it with the cilantro
- measured as a loose packed scant cup.

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

Title: Slow Cooker White Chicken Chilli
Categories: Poultry, Herbs, Beans, Chilies, Vegetables
Yield: 7 Servings

3 tb Unsalted butter
1 lg Onion; fine chopped
Salt
10 cl Garlic; fine chopped
+=OR=+
1 tb (heaping) garlic granules
1 Jalapeno; seeded, minced
12 oz (3 cans) chopped green
- chilies
2 ts Ground cumin; more to taste
2 ts Onion powder
1 ts Dried oregano
1/2 ts Ground cayenne;more to taste
2 lb Boned, skinned chicken
- thighs
3 c Chicken stock
28 oz (2 cans) great Northern
- beans; drained, rinsed
1 1/2 c Frozen corn
1 c Fine chopped fresh cilantro;
- optional
1 Lime; juiced
Pickled jalapeno slices,
- sliced scallion, cubed
- avocado and sour cream,
- for serving

In a large Dutch oven, melt the butter over medium heat.
Add the onion, season with salt and cook, stirring
occasionally, until the onion is softened & translucent,
about 8 minutes. Add the garlic and jalapeno and cook
until fragrant, about 1 minute. Add the chopped green
chilies, cumin, onion powder, oregano and cayenne and
stir until fragrant, 1 to 2 minutes.

Transfer the mixture into a 5 to 8 quart slow cooker.
Generously season the chicken thighs with salt and add
them to the pot. Stir in 3 cups chicken stock and the
beans. Cover and cook on low until chicken is tender,
4 to 6 hours.

Shred the chicken using two forks. (You can do this
directly in the pot, or remove the chicken to a bowl,
shred it, then return it to the pot.) Stir in the frozen
corn, cover and cook until warmed through, about 10
minutes. Stir in the cilantro, if using, and lime juice.
Season to taste with salt.

Serve in bowls and pass the toppings at the table.

UDD NOTE: I used garlic granules instead of chopped
garlic cloves. I may increase the amount next go.

By Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Good taste is timeless; Good times are often tasteless.
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