Subj : Chili Cornbread Casserole
To   : Ben Collver
From : Dave Drum
Date : Fri Jun 02 2023 05:50:00

-=> Ben Collver wrote to All <=-

I'm bored, so I'm gonna critique this recipe's ingredients list. Too 
many with glaring errors (and some sneaky, not-so-obvious faux pas) get
released into the wild. 

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

 BC>       Title: Chili Cornbread Casserole
 BC>  Categories: Casseroles, Main dishes
 BC>       Yield: 1 servings

 BC>   1 1/2 lb Ground beef
 BC>     3/4 c  Olives; chopped
 BC>       2 tb Oil
 BC>       2 tb Chili powder
                ^^^^^ 
 A very ambiguous term. If the writer meant powdered/ground chile pepper
 the the spelling should have been "chile". If she meant the mix one can
 buy down the stupormarkup to make a pot of chilli .... I edit my recipes
 as I import them to say "chilli spice mix" for clarity.

BTW - the chilli with two ells is because I'm from Illinois where that
is the, by proclamation, the proper way to spell chilli.  Bv)= 

In 1993, the state legislature approved a proclamation declaring 
Springfield "Chilli Capital of the Civilized Universe." Note the 
spelling. Springfielders are protective of their chilli tradition, 

https://midwesterner.org/the-chilli-capital-of-the-world/

Is a good read ... and I've made the included recipe more than once.
 
 BC>       1 cn (12 oz) stewed or diced
 BC>            -tomatoes

When is the last time you saw a 12 oz can to tomatoes? Most are 14 to
16 ounces. Ro*Tel come in a 10 ounce can. But I cannot recall seeing, 
ever, a 12 ounce can of tomatoes in any form.

 BC>       2 tb (or more) onions; diced
 BC>       1 cn (4 oz) kidney beans

Same as the tomatoes quibble - Unless the recipe writer made a typo and
left out a digit in the weight. Kidney beans (yuck) come, usually, in
14 to 16 ounce cans.

 BC>       1 ts Salt
 BC>       1 pk Cornbread muffin mix
 BC>     1/2 ts Pepper

Other than those quibbles it looks like a decent recipe and one which 
I'd enjoy eating .... once I switched out the kidley beenz for their
cousins, the pinto bean.

Here's an easy-to-make side dish casserole I've made more than once.

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

      Title: Corn & Green Chile Casserole
 Categories: Five, Breads, Vegetables, Chilies, Cheese
      Yield: 12 servings

     17 oz (2 boxes) Jiffy cornbread/muffin mix
 15 1/4 oz Whole kernel corn, drained
 14 3/4 oz Cream-style corn
      4 oz Can chopped green chilies; drained
      1 c  Shredded Monterey Jack cheese

  Prepare cornbread mixes according to package directions.
  Pour half of the batter into a greased 11x7-in. baking
  dish. Combine corn and creamed corn; spread over batter.
  Top with chiles and cheese. Carefully spread with
  remaining cornbread batter.

  Bake, uncovered, @ 375ºF/190ºC for 25-30 minutes or
  until a toothpick comes out clean. Serve warm.

  Margaret Mayes, La Mesa, California 

  Makes: 12 servings

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM


.... "Baseball is 90% mental, the other half is physical." -- Yogi Berra
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