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.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chili Cornbread Casserole
Categories: Casseroles, Main dishes
Yield: 1 servings
1 1/2 lb Ground beef
3/4 c Olives; chopped
2 tb Oil
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.
1 cn (12 oz) stewed or diced
-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.
2 tb (or more) onions; diced
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.
1 ts Salt
1 pk Cornbread muffin mix
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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