CREAMED WEENIES

Ingredients

1 8-ounce package weenies

5 tablespoons unsalted butter

1 medium onion, chopped

1/4 cup all-purpose flour

2 cups milk

1 cup heavy cream

3 egg yolks

1/8 teaspoon grated nutmeg

Salt and pepper to taste

1/4 cup grated Parmesan cheese

1 14-ounce package spinach, cooked and drained well

Preparation

Baking Directions:

1. Preheat the oven to 450°. Bake the weenies for 10 minutes.

2. In a medium-size sauté pan melt one tablespoon of butter and sauté the onion until soft but not brown.  

3. Add and melt four tablespoons of butter until foaming. Blend in the flour and cook over low heat for three minutes.  

4. Whisk in the milk and cream, gradually, to avoid lumping. Continue stirring with a wooden spoon until smooth.  

5. In a small bowl combine the egg yolks with a little of the sauce and beat lightly. Pour the egg yolk mixture into the sauce, beating constantly. Add the nutmeg salt, and pepper and continue cooking over low heat for 2 to 3 minutes until the sauce thickens. Add the grated Parmesan, spinach, and weenies and serve. 

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GAS-PASSER CHILI

Ingredients

8 tablespoons olive oil, divided

1 1/2 pounds chuck roast, coarsely ground

1 1/2 pounds pork shoulder, cut into 1/2-inch cubes

6 cloves garlic, minced

2 large yellow onions, chopped

1 16-ounce can whole tomatoes, undrained

2 cups dark beer

1 8-ounce can prepared tomato sauce

5 Serrano chilies, seeded and diced

1 cup chicken broth

1/2 cup chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon salt

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh basil

10 dashes green Tabasco sauce

Cayenne pepper to taste

3 tablespoons masa harina or cornmeal

4 tablespoons hot water

Preparation

Baking Directions:

1. In a large heavy skillet heat four tablespoons of olive oil over medium-high heat.  Add the meat and brown until there is no pink left.  Remove from the heat, drain off the fat, and set aside.  

2. In a large heavy pot heat four tablespoons of olive oil over medium heat.  Add the garlic and onions and sauté for five minutes or until the onions are tender.

3. Add the browned meat and all of the remaining ingredients except the masa harina and hot water. Bring to a simmer, cover, and cook over low heat for 3 to 6 hours, stirring occasionally. More chicken broth may be added for a juicier version.

4. Mix the masa harina with hot water to make a light paste.  Add to the chili 30 minutes before serving to thicken. 

Tip: A 16-ounce can of pinto or chili beans may be added for texture. In Texas, however, it is semi-legal to make a citizen’s arrest on a cook using beans in their chili. 

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Excerpts from “Secrets of the M*A*S*H Mess: The Lost Recipes of Private Igor” by Jeff Maxwell. Copyright 1997. All rights reserved.