[CH] It's what's for dinner

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Here's a suggestion for dinner, or maybe Jim could use it when Calling All
Cooks comes a knockin'. It can be a vegetarian dish if you leave out the
Entrecole.

*Exported from Master  Cook"

Chile-head Stew (Portland Style)


Amount Measure Ingredient -- Preparation Method
-------------------------------------------------------------
6 cups BT corn
4 cups Monarch Butterflies (inland only, don't go out to sea to get them,
they're too salty.)
1 cup windblown pollen
1/2 cup cigar ashes -- Havanas  give this dish a nice Cuban flair.
3 Tbsp.. Cap Spray (hence the name) -- add more if you're a cop.
1/2 cup bell peppers (OPTIONAL -- I don't want to scare anyone off.)
3/4 cup lima beans (OPTIONAL --same as above or substitute by sitting next
to a naturally flatulent chilehead.)
2 lb.. Entrecole if desired.( if you can't find entrecole, ask for top
sirloin.)
1 1/2 cups Cocona (only if you reside in or near a rainforest.)

Mix all ingredients together and place in a Dutch Oven(legs optional).Bury
in coals and fogedaboudit for 1 hour.
Remove from ashes; immediately fly to O'Hare International Airport and drop
it on the floor for 10 seconds(no longer or you won't be able to eat it, or
if you do drop it for longer than 10 seconds, make sure it lands on a piece
of wax paper.)

Serve with Jicama and Vidalia onion salsa.

Enjoy!


Mark A. Brandenburg

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