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Nona....Chili Recipe for a Crowd

10/25/02

I need a recipe (for Chili con Carne) that will feed a large crowd. 

Lots of recipes just have to be made in small batches, especially in a home kitchen, like cakes, bread, biscuits, omelets....

Others can be made in HUGE batches if you do it right, and Chili con Carne is one of those.   Here's some hints:

1. Find your favorite recipe, a tried and true success.  Or try a new recipe first to test it. 
2. Estimate how many that recipe feeds, and figure out how many batches you'll need to serve everyone with a little left over.
3. Multiply each ingredient by this number, and WRITE IT DOWN!
4. Use a heavy pan, preferably one that is wide as well as tall.  A thin tall pan will scorch on the bottom.
5. If there's items that must be sautéed, do it in smaller batches and put the sautéed items in the large pan; continue until done.
6. Save by buying the huge cans of tomato, beans, etc.  Don't try to save by making it with dried beans unless you normally do it that way.
7. When all the ingredients are combined, simmer on VERY low heat, stirring from time to time.  Leave yourself plenty of time, or prepare the day before and refrigerate, then reheat slowly.  Chili only improves with a little aging.
8. Don't make it too hot.  Offer chili powder and/or hot sauce on the side.  Not everyone has the same tolerance.

Here's my favorite recipe and some links to more:  

• Chili con Carne
• Chili: A Hot Topic

Hello... In another life when I was banging about in the Caribbean I ate my first Quiche Lorraine.  It was in the dining room at Bluebeard's Castle on the beautiful island of St. Thomas.  It was magnificent and delicious. I was served a slice equal to one fourth of the entire quiche.  It was light and fluffy, and at least four inches thick.

I ate it daily for at least two weeks, maybe three.  During the ensuing years I strayed afar from the islands and quiche. Occasionally in London I had a good quiche, also New York at the Waldorf or the McCormick Towers in Chicago.  Then suddenly it began appearing on menus everywhere.

My but it has changed from the light, fluffy delight in Bluebeard's Castle to the heavy, thin, dry, or gummy things found in fern bars, hotel brunch tables, fake French fast food establishment with unpronounceable names, etc...

What has happened to the quiche I knew as a lad?  Is it possible Bluebeard did not know how to make a quiche?  Has a quiche always looked like a 15 day old egg custard?

I know you can help me but will you, please?  Also I wanted to make this print large and red but I got a little message that 'there is no red or it cannot be used in this context'. Same deal with blue.

Back to the quiche, I want a big, tall, light, fluffy quiche. Does anyone have the foggiest of what I speak? If so will you share?

This may prove that, yes, real men do eat quiche, but it doesn't mean real women fix them.  Hmm.  That whole statement is suspect at both ends...     I've neither eaten or fixed quiche.  Ever.  I've been where it was served, and it always looked like - a 15 day old egg custard (now that's an original concept!).  

Lots of foods and treats just aren't anything like they used to be.  Whenever I start in, "When I was a kid..." or "Years and years ago..." my granddaughter or her friends haul me up short, blaming it on loss of taste buds, faulty memory.... NOT SO!  Once in a long while I find an example of something that tastes like I remembered it.  One example was when a friend visiting from Switzerland brought me some REAL chocolate.  Unbelievable.  One problem probably is that due to cost of ingredients and labor, it boils down to the lowest possible denominator, and little by little people have come to accept it.  I think it all started with tuna fish casseroles, lime Jello salads and cheap frozen TV dinner pot pies.  Once people would eat those, they'd eat anything.

Does anyone out there have the recipe that Travelin' Jim needs?  He's a good guy and he deserves it! 

Does anyone have a recipe for quiche for 100 servings?

I am totally ignorant on this subject.  See above.    I can only find one quantity recipe on the web, and to me, anyway, it doesn't look too tasty, so before you fix 100 I'd fix a small batch to test.  You'll find it on an Adobe PDF file at Quiche with Self-Forming Crust.  I'm going to forward this question to ChefAl, but don't hope for much or his cohort (see above again) would have asked him instead of me.  Sushi he knows.  Quiche?  Who knows?

Here's a recipe from ChefAl, sent through Travelin' Jim's email.   Seems that ChefAl tried to cook his computer.  It also looks like this is an item you can't make in huge quantities unless you go with a recipe like the one a couple of messages ago.  You be the judge...

Bess:    Chef Al confused his computer with a toaster oven and fried its insides.  He can receive but not send.  He asked me to let you know he is not ignoring your mail but is unable to reply.  Perhaps he will be back in business soon.

Meanwhile, see his recipe for Quiche Lorraine.

A DIFFERENT RECIPE -- BUT GREAT "PLAY BY PLAY" PICS AND INSTRUCTIONS:    iFrance.com---click me

He sent me this and since he can't I am sending it to you.

J. Traveler

Hi-  I am trying to locate the Philadelphia sugar cookies recipes that was in one of your catalogs. Would you be able to e-mail it to me?   Thanks so much.

Wish all the requests I get were that easy!  See Philadelphia®
Sugar Cookies made with Tupperware's great products.

My printer is not working.  I would like a recipe on computer that I could print when my computer is working.   Authentic Key Lime Pie.  I think "it" is number 5   Thanks.

Number 5?  Don't get it.  ChefAl, is that you?  Did you cook your printer too?

Here's Authentic Key Lime Pie.  To print it (when you get your printer working again) click on the happy printer icon) and print away.

I'm looking for the recipe for the Susan Sugarman Cheesecake; it was on Wednesday's show. Thank you.

I see that a 'Susan Sugarman' is in charge of hiring interns, etc., for MARTHA STEWART ,... so that may be the "show" being referred to??

All other  'Susan Sugarman' references I have found HAVE NOTHING ABOUT FOOD!   There's a Susan Sugarman that teaches courses on developmental psychology and on Freud.  Two different people, maybe?

No help here from ChefAl.  He has some great cheescakes on his forum, though.

A couple of years ago I went to a Tupperware party where they were demonstrating a new product in which you could bake a cake in the microwave.  The recipe was for a pumpkin cake.  Unfortunately I could not stay and see how the cake came out and I have not been able to get a copy of the recipe.  Could you please send me a copy of that recipe.  Thank you very much.

I'm not sure which version you were looking for, but here's a start. 

• Microwave Pumpkin Coffee Cake

• Rummy Microwave Pumpkin Spice Cake

• Easy Microwave Pumpkin Spice Cake.

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