It seems like a strange time of year to talk about chili when ice cream seems more in sync with the season. Nonetheless, reader Jim Yarbrough, who apparently enjoys a good cup of chili any time of year, sent recommendations for his two favorite places to find it.

“In my opinion, good restaurant chili is hard to find in Chattanooga,” he wrote. “But recently I

had some great chili at two restaurants. Oddly enough, they are within a mile of each other.”

“All-American Grilled Delivery’s chili is nice and spicy. I’d describe it as peppery but not actually hot, and you can dine in or have it delivered. The owner’s father makes it from scratch, and it reminds me of what was served at E.B. Morton’s Chili King (on Market Street) back in the 1960s. It’s sold in 12-ounce containers, although I’d love to see pints.”

“The other chili I liked is just through the East Ridge tunnel at Sugar’s Ribs. While their bean-tomeat ratio is lopsided in favor of beans, the overall taste is wonderfully fresh and robust. They sell it by the serving, quart or gallon, I understand.”

All-American Grilled Delivery is at 3507 Ringgold Road in East Ridge. Sugar’s Ribs has two locations: 2450 15th Ave. on the side of Missionary Ridge and 3950 Tennessee Ave. in St. Elmo.

Now that he’s satisfied with his chili finds, Mr. Yarbrough is off to find restaurants that serve fresh green beans. Good luck, Jim. Let us know if you find any. In the meantime, if any of you know restaurants that serve fresh green beans, let me know and I’ll pass the news on to Jim and other readers.

DO YOU DO a lot of canning or know someone who does? Do you want to learn how to can summer’s bounty? Call me at 757-6285 or email abraly@timesfreepress.com.

MAYFIELD DAIRY FARMS, up the road in Athens, Tenn., is staying busy. In addition to stocking freezers with the flavors we already love, the ice-cream maker has introduced eight new flavors. That’s the biggest introduction in years, according to a news release.

There are four Mayfield’s Select ice creams:

MOO-ionaire’s Java, made with coffee ice cream and chocolate, caramel and hazelnut-filled chocolate truffles. It’s the grand prize-winning recipe submitted by Mayfield consumer Alex Minge in the Homemade Ice Cream Contest at the 2008 National Moo-Fest in Athens.

Candy Bar features caramel ice cream with a nougat ribbon. It’s packed with caramel and chocolate-coated peanuts.

Pomegranate Medley is a tangy blend of pomegranate, peach and lemon sherbets.

Back by popular demand, French Vanilla features extra rich vanilla ice cream with flecks of real vanilla.

And there are four new Creamier Churn varieties, which have half the fat. They are: Extreme Cookies & Cream, Brownie Batter, Black Cherry Chunk and Chocolate.

All of the new products are in stores now.

THE NATIONAL CORNBREAD Festival in South Pittsburg, Tenn., was another overwhelming event, with Sonya Goergen of Moorhead, Minn., taking home the castiron crown, plus $5,000 and a 30-inch stainless-steel gas range from FiveStar.

Here’s the recipe that made her a winner. It sounds very similar to the 2002 winning recipe, Buffalo Chicken Cornbread With Blue Cheese Mayonnaise. Rather than in sandwich form, however, this one makes a salad.

BUFFALO CHICKEN CORNBREAD WITH BLUE CHEESE SALAD

Nonstick cooking spray

Cornbread:

1 large egg 3 /4 cup milk 2 tablespoons olive oil 1 (6.5-ounce) package

yellow cornbread mix 1 cup shredded cheddar

cheese 1 /2 cup crumbled blue

cheese 2 cups fully cooked frozen

boneless buffalo-style

hot wings, thawed and

diced 1 /2 teaspoon red pepper

flakes 2 tablespoons chopped

cilantro

Salad:

1 /2 small head of lettuce,

chopped 1 cup sliced celery 1 /2 red onion, sliced 1 /2 cup crumbled blue

cheese 2 /3 cup blue cheese salad

dressing 1 /2 cup tomatoes, diced Chopped cilantro

Heat oven to 400 F. Spray a (10 1 /2-inch) cast-iron skillet with nonstick cooking spray. Stir egg, milk and oil together. Add cornbread mix, cheddar cheese, 1 /2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.

Combine lettuce, celery, red onion and 1 /2 cup blue cheese crumbles. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro. Makes 8 servings.

Side Orders