McClellan: A Veterans Day meal of chili and pie

Published 5:25 am Tuesday, November 7, 2023

Look at the date at the top of your paper. There are a few of us still around who remember when the 11th day of the 11th month was called Armistice Day.

It signified the ending of World War 1 — on the 11th hour of the 11th day of the 11th month.

In the British Commonwealth and other countries in Europe, it is called Remembrance Day. In the United States, we call this day Veterans Day.

The change from Armistice Day to Veterans Day came in America in 1954 when Congress approved the change. President Dwight D. Eisenhower issued the first Veterans Day proclamation on Oct. 8 of that same year.

I personally am glad that each year we see more recognition of these men and women who keep us the land of the free because of the brave. Many restaurants and other businesses offer veterans a free meal or discounts on this day.

This year more than ever, let’s honor this day by more than just observing Veterans Day sales and barbecues in the backyard. However, I still see red, white, and blue M&Ms for sale, so maybe you can make your veteran a special flag cake or cookie.

A few years ago, when my husband Joe was still able to cook, he found this unusual recipe and made it.

I made it recently almost exactly by the recipe (I have a problem not putting my own spin on a recipe), but instead of using frozen onions and potatoes, I used fresh ones. If you are new to cooking, I advise you to make a new recipe exactly the way it is written for the first time it you try it. (Sometimes I practice what I preach.)

Someone recently asked me for a “white chili” recipe, so I am sharing Joe’s recipe that is a version of that dish.

Green Chili Stew

3 tablespoons olive oil

2 cups fresh (or frozen) diced onions

½ teaspoon salt

3-4 teaspoons ground cumin

1 1/2 pounds ground pork, chicken, or turkey (I used chicken; Joe used turkey)

3 cans (4 ounces) diced green chilies

4 cups frozen cut Russet potatoes (this is where I used fresh diced potatoes)

1 can (15 ounces) creamed corn

1 cup water

Freshly ground black pepper

½ cup coarsely chopped cilantro

Heat olive oil in 6 quart pan over medium heat until bubbly. Add onions and cook until onions are soft and slightly browned, 5-7 minutes. Add salt and cumin and cook, stirring, 1 minute.

Add ground meat (or poultry) and cook, stirring, until no meat or poultry is pink, about 6-8 minutes. Stir in chilies, potatoes, corn and water. Bring stew to simmer, stirring occasionally, and cook until potatoes are done. Stir in pepper and cilantro or top each individual serving with cilantro. Makes 4-6 servings.

I guess we should keep talking pumpkin even though it is said that the Pilgrims did not celebrate with this delicacy (pies) when they had what we know as the first Thanksgiving This pumpkin pie recipe is made with honey and has a creamy custard-like texture.

Honey Pumpkin Pie

1 unbaked pie shell

1 1/2 cups cooked or canned pumpkin

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

3 eggs

3/4 cup honey

1 ½ cups half and half

1 teaspoon vanilla extract

Mix all ingredients and pour into pie shell.

Bake at 375 degrees for 20 minutes. Reduce heat to 300 degrees, and bake until set, about 20 additional minutes.