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Pirate Chili

Today's guest has literally fed an army, or rather the navy! Carla Courtney has perfected her recipe planning and coordinating grocery lists using a calendar. You'll hear all the tips that help her stay on track when feeding a crowd. Find out which room should be pristine before your guests arrive (there's only one!). She shares experienced hostess tips from many years of cooking. Stay tuned for a story about the time this hostess was offended by leftovers! (Visit comeoverfordinner.com for the recipes, product links, and more!)



Pirate Chili

Submitted by Carla Courtney

Yo, ho, ho, and a bottle of rum! (Well, not QUITE that much rum!)


Ingredients: 4 to 5 (16 ounce) rolls sausage (HOT is great, but any flavor works!) 3 medium onions, chopped 4-5 (14 ounce) cans black beans, drained (Can replace with 16-20 oz dried black beans cooked according to recipe.) 2-3 large cans (28 ounce) of tomatoes (stewed, diced, or petite diced) 6 cloves garlic, minced 4 tablespoons chili powder 3 teaspoons salt 3 teaspoons dry mustard ¼ cup sugar 1-1 ½ cups dark rum (cheap rum works great) 2 large cans (28 ounce) sliced peaches with juice, chopped Serve with: Grandmother’s Buttermilk Cornbread Salad Death by Chocolate

Directions:

Cook onions and sausage together until done; thoroughly drain away the grease. Return sausage to a large pot and add all ingredients but peaches. Bring to a boil and then let simmer as long as you want. Add peaches about 10-15 minutes before serving. Eat with cornbread and a salad.

This can simmer in the crock-pot all day, just add peaches before serving.



Grandmother’s Buttermilk Cornbread

by Bethany Weathersby at AllRecipes.com


Ingredients: ½ cup butter, melted ⅔ cup white sugar 2 large eggs 1 cup buttermilk ½ teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour ¼ teaspoon salt

Directions:

1. Preheat the oven to 375°F. Grease an 8-inch square pan. (I use a glass pie pan.)

2. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs. (I just use a glass bowl in the microwave.)

3. Combine buttermilk and baking soda in a small bowl. Whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30-40 minutes.


Pirate Chili
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Grandmother's Buttermilk Cornbread
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Death by Chocolate
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4 Komentar


Tamu
09 Feb 2023

This sounded just wonderful on the podcast! Now that I'm looking at the recipe, I have a question, though. What, exactly, is a roll of sausage? I'm guessing that it's the bulk packs we get for making turkey stuffing at Thanksgiving but I want to be sure so I don't mess up the recipe. We most often find sausages in links where I shop, so I will, likely, have to get the right amount of links and take the casings off.

Suka

esmondtimestwo
05 Jan 2023

One of my favorite neighbors and teachers of all time! Love you Mrs. Courtney! -Anna in

Suka
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