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   -=> 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   
      
   ... Good taste is timeless; Good times are often tasteless.   
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