Boneyarders spend most of their time discussing basketball, but all that talking and typing generates a healthy appetite. Some Boneyarders have shared some of their favorite recipes:

Lasert's Chili
Observer's JOHN WAYNE CHICKEN
Chuckitup's Chili
Southwick Mutt's Lamb Curry
Phil's Broccoli Salad

Chili, for the hearty/ & Cornbread

Posted By: lasert

Al Simms "Real Chili" : from Boston Globe sometime in later 1970s.

10 lbs. Beef (chuck if you have to scrimp) cut into 1 1/2-inch cubes.
1 cup good cooking oil, olive oil will do
1/2 cup of prepared chili powder (McCormick)
1/4 cup of Cumin
1/4 cup of salt
2 tbs. crushed black pepper (from grinder)
1/4 tablespoon crushed Red Pepper
6-7 cloves of garlic, crushed
8 medium onions, diced fairly small
6 large red peppers (sweet)
9 small finger-shaped HOT Red Peppers, seeded, chopped (I've
substituted 9 hot round chilis from a jar (Oxford) with no apparent problem
2 (18 1/2 oz.) cans of peeled tomatos w. juice
1 (12 oz.) can tomato paste
1 (8oz. can) tomato sauce

• Cut out any fat, place beef chunks in a pressure cooker with oil, chili
• powder, cumin, salt, red pepper, black pepper, garlic cloves and cook
• under 10 lbs. pressure for One Hour.
• (I do not have a pressure cooker so substituted very large pan with
• tight lid and cooked slowly for 3-4 hours until beef is stringy.)
• Clean and prepare onions, hot peppers, and add to a 10-qt pot.
• Add all of the beef mixture.
• Add all the tomatos, sauce and paste.
• Mix thoroughly and bring to boil, reduce to simmer, and simmer for one hour or so.
  

Terrific Cornbread
4 1/2 cups of white flour
1 1/2 cups corn meal
9 teaspoons baking powder
1 3/4 cups of sugar
3/4 cup of Crisco
3 eggs
3 cups whole milk

• Stir with large spoon until everything is wet (DO NOT USE MIXER).
• Pour into greased pan (very large) or two smaller pans
• Bake in 370-degree oven for about 35-40 minutes, will brown nicely, stick with toothpick in center.
  

JOHN WAYNE CHICKEN
Posted By: Observer

My wife and I consider ourselves Gold Medal level picnickers. When we
first met in Saudi Arabia, picnicking was about the only available
social option, so we learned there that the way to start is to spread out a
good 4x6 oriental rug on the ground and go from there. Twenty years
later, we now have all imaginable paraphernalia and one very favorite
recipe. You grill guys will love it. Here 'tis.

THE JOHN WAYNE CHICKEN RECIPE.

Prepare your marinade. About a half bottle of bourbon and a half bottle
of Southern Comfort. Add brown sugar, Worcestershire sauce, Tabasco
sauce, and chopped mushrooms, celery, and carrots. Maybe some onions or tomatoes. Pepper to taste.

Soak as many boneless chicken breasts as you can in this heavenly
marinade for two or three days.

When grilling, baste often. Slop some of the heated sauce over the
chicken when served.

This dish, The John Wayne, is guaranteed to make your thing sing.

Enjoy.

Chili
Posted By: Chuckitup

I do have an excellent chili recipe for chili that recently won an award. It is also extremely easy to make and really is best served over hot dogs.

Brown 5 lbs ground sirloin - drain well.
Soften 2 medium onions (chopped) in 4 tbls butter.

Combine drained beef and onions and start adding the following in order
allowing a little time to simmer in between additions over low heat.

3 1lb 14 oz cans tomatoe puree.
2 1lb 10 oz bottles ketchup.
1 2oz btl Tabasco sauce.(more if you like it hot)
7 TBLS garlic powder
17 TBLS ancho chili powder

Optional addition:

chopped hot peppers to taste.

This chili will be a real crowd pleaser especially if you don't make it
too hot. It will be very popular with guests at a picnic or barbeque.

Lamb curry

Posted By: Southwick Mutt

Oven roast a half leg of lamb, make the gravy and save. cube the lamb.
coarsely chop two onions, a green pepper and a sweet red pepper.

Put the gravy on a low heat. finally chop a handful of cilantro, two
cloves of garlic, and a bunch of scallions, add to the gravy. Now season
the gravy to taste with Ginger, cumin, fenugreek, turmeric and
cardamom, and hot pepper if so desired...I like to use a product that is a
sauce with hot pepper and tamarind. I also throw in about six ounces of
pineapple juice and a dash of lime juice. Add the cubed lamb and chopped
onions and peppers, cover and cook slowly, stirring occasionally...raisins can be thrown in here if you like.

When the meat begins to fall apart, add an 8-ounce container of yogurt
(plain, pineapple or mango are all fine), and a 12-ounce container of
tomato paste. Continue to cook slowly until the sauce has a thick smooth
even consistancy. Serve over steamed basmati rice.

Broccoli Salad
by Phil

Cut raw broccoli florets into small pieces. I chop the stalks in the food processor. Add the bacon, onion, seeds, raisins and mushrooms. Toss to mix. Mix dressing ingredients until the sugar is dissolved. Add to the first mixture and let stand refrigerated for 2-4 hours.