Text 32450, 89 rader
Skriven 2015-10-28 05:17:00 av Dave Drum (90619.cooks)
  Kommentar till text 32418 av Ruth Haffly (1:396/45.28)
Ärende: Re: Funky
=================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD> E.D. Funk was the president of the company for many years and was
 DD> active in the political arena by becoming the president of the
 DD> National Corn Association, a member of the Agricultural Advisory
 DD> Committee of the Food Administration, and treasurer of the State Live
 DD> Stock Association of Illinois. He was also selected by President
 DD> Woodrow Wilson to help keep wheat prices steady. Around 1915, Funk
 DD> Bros. developed a hybrid corn, Funk's Tribred. In the late 1930s the
 DD> company also developed another hybrid variety, the Funk's G-Series
 DD> Hybrid."

 RH> My great grandfather on my mom's side probably knew, or knew of them.
 RH> He was pastor to a German speaking Lutherean congregation in Chicago
 RH> for 50 years; I think he retired some time in the 1930s.

If he kept up with the news and the "movers and shakers" in Illinois and
especially Chicago he, no doubt, would have been familiar to some degree with
the Funk family.

 DD> In the recipe below I'd lose the beer in favour of a can of chicken
 DD> broth. And I'd substitute *all* of the beans with either Bush's Chilli
 DD> Beans (pintos) or Brook's Chilli Hot Beans - both unrinsed, just as
 DD> they come from the can.

 DD>       Title: Papa Funk's Campfire Chilli
 DD>  Categories: Beef, Pork, Vegetables, Chilies, Beer
 DD>       Yield: 12 servings

 RH> Alternately, I could stick with my own chili recipies that are winners
 RH> with Steve. The one that won the chili cook off a few years ago has (so
 
Where's the fun in that? I like to be moderately adventurous in my cooking and
dining.
 
 RH> far) been unduplicated as we've not had any more elk.

I'll bet nearly any venison will substitute for the elk. Unless you're talking
about a member of the local lodge.   Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chilli
 Categories: Game, Chilli, Stews, Beer, Chilies
      Yield: 6 Servings
 
      3 lb Fine chopped venison *
      1 md Onion
      4 cl Garlic
           Salt
    1/4 c  (or more) Chilli spice
      2 tb Olive oil
      1 tb Cumin
     12 oz Beer; NOT light beer
    1/2 c  Water or beef broth
      1 tb Mexican oregano
      2 tb Masa or corn meal **
      1 ts Ground coriander
 
  *  Venison should be cut from the neck or shoulder
  
  ** Dissolve masa in about 1/4 c water (UDD notes that
  you can omit this and substitute arrowroot or corn starch)
  
  Saute the meat in the oil until about 1/2 browned. Add
  onions and garlic and saute until onions are tender, but not
  brown. Add chili powder, coriander, and cumin, and cook,
  stirring, for 4 - 5 minutes. Do not allow to burn. Add beer
  and water/broth and simmer, stirring frequently until meat
  is tender. (About 45 minutes - 1 hour) When meat is tender,
  stir in masa, dissolved in water or broth. Simmer, stirring
  frequently an additional 30 minutes or so. If possible,
  allow chili to cool and sit for at least 6 hours before
  re-heating and serving.
  
  Contributed by Wesley Pitts
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
  
  From: Http://Myfoxlubbock.Com
 
MMMMM

... Nothing is more conducive to peace of mind than having no opinions at all.
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