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Maybe we can get Skippy to run some of this through the new Slurpee machine so some of the not so faithful can finally have


some koolaid and a little faith. ;)http://www.recipezaar.com/Absolutely-Perfect-Kool-Aid-33387



Absolutely Perfect Kool-Aid



By: Lennie

Jul 7, 2002


Who would have thought you could improve on the package directions of Kool-Aid? Well, you can! This is now my family's favourite way to prepare Kool-Aid, at one-and-a-half strength. We tried it at double-strength, but preferred this method, with this amount of sweetness. The extra flavour burst is particularly noticeable, we have found, with cherry, orange, and grape.









* 3 (6 g) packages Kool-Aid, your favourite flavour

* 1 1/2 cups sugar

* 1 gallon cold water






In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of koolaid and the sugar.




Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves.




Slowly stir in remaining water; chill.



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Ballpeen had graciously shared a chili recipe with us a while back. I hope he'll forgive my audacity for pasting it here.


Thank you Peen. :) found here: http://thebrownsboard.com/forums/index.php...11&hl=chili (Thank Peen Here)


Sure man.


3lb ground beef


1lb part italian or hot sausage(whatever you feel like....I went Italian this go)


3 can diced tomatos...4 doesn't hurt anything


1 small can of tomatos and chilis to add some zing...Rotel or any other brand


2 large onions chopped


2 cans kidney beans if I feel like beans


That is the best I can tell you as far as measured ingredients. The rest sort of depends on feel and taste....


Chili powder....say 5-6 tablespoons to start


Half that amount of cumin....gives chili flavor without heat


Salt..whatever tastes good to you


Maybe 15 grinds of black pepper


garlic powder....not salt...not a lot...a few dashes from the shaker.


I guess that is it...



Oh....my secret ingredient...vinegar...plain white vinegar...I have no idea how much it is, but it is added a little at a time...just keep taste testing...too much will screw it up...too little and it doesn't give it that ohhh and ahhh factor. maybe 4-5 tablespoons worth....just don't know



Brown the meat, drain the grease...add all the other stuff and enough water to cover the meat and bring to boil...then simmer a few hours.


I always make mine the day before, let cool, the refirgerate. It allows you to pikc off that last layer of grease that cooks out of the meat. The sausage releases a lot of grease....if you don't skim, it can be a little fatty IMO(if you knew me, you would know I am not against grease...lived in the south most of my life)


Oh....if you add beans, I do it near the end of the simmer process as I don't like to get them all broken up due to stirring once in a while....but it doesn't really matter.


Also...the vinegar...it is best to add it later in the simmer process...don't know why, but it seems to give you a better read.


Just play with the chili powder level to get what you want...my measurements were a start.



You can also use one of those chili packs...McCormack or whatever as a starting point on the chili powder



If you have a moment, stop at the original posting at the link above and shoot Peen a Thanks.

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