Subj : Education was: Interstate To : Ruth Haffly From : Dave Drum Date : Thu Jun 05 2025 12:06 am -=> Ruth Haffly wrote to Dave Drum <=- DD> I sorta, kinda lucke into a Master's at the local university. The dean DD> of students had been after me for some time to take a C.L.E.P. test to DD> see where I'd land (College Level Entrance Preparedness). And I kept DD> putting him off. Then one fine afternoon he showed up at the perpetual DD> pinochle game in the student union and informed me that he had paid my DD> registratopn for the following wek end. DD> It was kind of neat. I took their batery of tests, audited on DD> post-grad level course and wrote a nice papaer. Prest-Change-O,Bob's DD> your uncle, I had a Master's in Public Affairs Reporting. RH> Would that all degrees were so easy. I got a diploma in Women's Studies RH> a few years ago. It had been a long time since I got my Bachelor's RH> degree (Sociology with minors in Psychology and Art) so I really had to RH> 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 ......... DD> 8<----- NIP ----->8 DD> Ground chicken is very versatile ...... RH> I used to buy a lot of ground turkey but go with more ground beef now. RH> Probably should go back to at least some turkey. DD> Me and Jennie-O have been good friends in past times. Not so much any DD> more. It's a lot more common to see ground turkey in the meat counters DD> at the stupormarkup than ground chicken. RH> Agreed, but still seeing enough chicken that I have to be careful to RH> grab the right package. DD> MMMMM----- Recipe via Meal-Master (tm) v8.06 DD> Title: Slow Cooker Chicken Chile Verde (Temple) DD> Categories: Poultry, Chilies, Citrus, Herbs DD> Yield: 7 Servings DD> 2 lb Tomatillos; husked, washed, DD> - dried, halved DD> 10 md Anaheim chilies; stemmed, DD> - halved, seeded DD> 1 Jalapeno chile DD> 1 c Diced onion DD> 4 cl Garlic DD> 2 c Rough chopped cilantro DD> 1 tb Cumin DD> 1 ts Paprika DD> Zest and juice of 1 lime DD> 1/2 ts Sugar DD> 1/2 ts Salt DD> 1/2 ts Black pepper DD> 2 c Chicken broth DD> 2 lb Chicken; skinned, boned DD> +=OR=+ DD> 2 lb Ground chicken or turkey RH> Sounds good if I leave the cilantro out or cut it to a bare minimum. We RH> had supper in our favorite (while we were stationed at Fort Huachuca) RH> Mexican place when we were in the area. Just as good as ever--and they RH> brought some fried flour tortilla chips for Steve when he told them he RH> 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 .... 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