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Dew Chilli Parlor's of America has been part of the Springfield and surrounding communities for over 111-years. The Coronavirus crisis has taken a toll on our community. All of us at the Dew have been impacted, but we are fighting. Our community has supported us for over a century, and we feel we need to help during these troubled times. We see many people pulling together for our all important medial first responders, and others who are sacrificing so much during this crisis. We urge you to continue to support those efforts. But, we are concerned our most vulnerable may be forgotten as we all fight to survive. Dew Chilli Parlor's of America wants to help our Seniors. They are scared, they, in many cases are not mobile, and also are alone. Remember, they were their for us early in our lives; it's time for us to be there for them now when they need us most. We have never done anything like this before, but who has? We feel with the help of our community, The Springfield, Chatham, Rochester Communities in Illinois, we can make this happen. TOGETHER WE CAN! We want to make sure our Seniors are properly fed. There are organizations that help the seniors, but those organizations are reporting that they are stretched thin because of this crisis, and that they may have to start turning Senior Citizens away who seek help. We can not let that happen. This is where we hope we can make a difference by making sure every senior who needs a hot meal gets one. The funds raised here will go toward feeding our Seniors. We ask if you know of a Senior or, Seniors themselves who need help, to contact us at the Dew for a hot nutritional meal our cooks have prepared. Example, Grilled Chicken, Green Beans and Potato's Baked or Mashed. Other Menu Items can be found at dewchilli.com The Donations will go to buy the product, and pay the staff as we serve our community. We are asking you and our Area Churches to help us get these meals to our Seniors. We will not ask the Seniors for any money. The funds raised will cover the cost of staff and product. As long as there are funds there will be a meal to send. As we begin this journey we are starting off with Once a week distribution of meals. If we reach our goal we will get the ball rolling. For Now, Meals will be distributed Every Tuesday as close to Lunch Time as Possible depending on demand and funds raised. If there is enough funds and a greater demand we will add another day and grow as much as we can. If the Dew Good "Feed Our Seniors" Program demands it we will ask other area Restaurants to join in our efforts to feed our seniors. But for now this is how we are starting off. Thank you Mike and John Dew Chilli Parlor's of America LLC. 217-679-1910 Go Fund Me Page and Donations: https://www.gofundme.com/f/dew-good-quotfood-for-seniorsquot?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet

Yummy, Yummy, Yummy I got love in my Tummy and I want to share it with you. Darlene, from Cedar Rapids Iowa sent in this rich cheesy pasta dish to share with all of us. Thank you Darlene! If you are like me, I LOVE PASTA, and any dish you can make with this. So without further ado get those pots and pans out and...... INGREDIENTS: I pound bulk Italian Sausage 1 large onion, chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 package (8 ounces) cream cheese, cubed 1 large egg, lightly beaten 2 cups shredded part-skim mozzarella cheese, divided 2 cups shredded cheddar cheese 1 cup 4% cottage cheese 1 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground cinnamon, optional. 24 Jumbo Pasta Shells, cooked and drained. SAUCE: 1 can ( 29 ounces) Tomato Sauce. 1 tablespoon dried minced Onion. 1-1/2 teaspoons dried Basil. 1-1/2 teaspoons dried Parsley Flakes. 2 Garlic Cloves, minced. 1 teaspoon Sugar. 1 Teaspoon dried Oregano. 1/2/ teaspoon Salt. 1/4/ teaspoon Pepper. DIRECTIONS: 1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. 2. Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.. 3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. FREEZE OPTION: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165 degrees. Prep Time: 35 Minutes. Bake Time: 50 Minutes Serves 12 or makes 2 Casseroles. If you want to share your favorite reciepe please do so. Just go to the contact page and email us.

It wasn't too long ago, children where going to school, restaurants and bars were serving up some of the finest dishes, local bands thrilling crowds, retail shops were showing off their goods and the cheers from stadiums hosting sporting events echoed through the air. That was just a few weeks ago. Then COVID-19 hit. Bringing life to a stop, changing they way we go about our daily routines. Life as we knew it STOPPED! The hardest hit industry is the restaurant and bar industry. One of the highest employment industries which worked on very small margins came to a grinding halt. No warning, it all just stopped. Bartenders, Waiters and Waitresses, Cooks, Managers and Owners, our Neighbors our brothers and sisters, mothers and fathers suddenly found themselves empty handed and scared. While John and I are in the industry we are talking about, ours is not alone. John and I were sitting in one of our empty dinning rooms the other night. Dew Pub and Grill on North Grand. We were thinking about how just a few weeks ago that room was filled with people laughing, enjoying themselves and listening to one of the many local, and very talented bands that played at the Dew on Friday Nights. We haven't heard from that band in a while, but worry about them as we worry about the staff on our payroll. You see that night we realized just how many people are impacted by just one restaurant, or bar that closes down. Temporally or Permanently. That impact is tremendous. But, Many won't make it, very few will. We reached out to some of our friends in the entertainment field. It's generally been a bummer one band leader told us. Most of the band members are full-time professional musicians who depend on income from gigging. That's booking a night to perform. But they told us that while their livelihoods have "come to a screaming halt," what hurts most for them is not being there for people during an extremely difficult time. "We don't play music for the money," he told us, "We do it because we love bringing people together and connecting with the audience, and we yearn to do that again sometime soon." John and I know that to be true. Our local artists know they won't become rich by what they do but they are enriched by the people they touch. We saw it with every band we booked at the Dew. These are remarkable people. Again, while we worry for our future, the future of our immediate staff, we now see there is so much more to worry about. Every business touches so many lives directly and indirectly even if they are not often heard of. Their existence has a great impact on our community and the lives of those who live in our community. Many of these businesses will be lost. We are hearing from several local owners who are now not looking forward to reopening. They can't. Their only option is to pack up what they have and close for good. This past week they have been in their businesses pulling equipment for good and letting their staff know they will not be coming back. You will soon be hearing about these folks. Our thoughts and prayers are with them and those who depended on them remaining open. With that in mind, and our hope in writing this, is to ask you, our family, friends, neighbors, our community to support each other. Be kind to each other, Contribute the best you can to help get all of us through this crisis. And if you would offer up a Prayer that we will soon overcome and defeat this Virus that will help. Knowing no one is alone will save many people even if they lose their businesses, their livelyhood. Until then we stand with you. We will fight the best we can and We look forward to the day our children can return to school, our restaurants and bars serve up their finest, our music from our local artists fill the air, cash registers at our retail stores ring often and the sounds of our stadiums once again are full of life. Thank you. Stay Safe. Can't wait to be together again. Mike and John

A Springfield, Illinois Legend is about to hit the National Market. Since 1909 Dew Chilli has be produced and enjoyed in Central Illinois. The recipe highly guarded not even the store level cooks know it. The Dew is produced in three separate undisclosed area's ship to one location and combined. For over 111 year only the owners have seen the founders handwritten recipe now locked and secured in three different vaults. Now the Dew is being massed produced with the same guards in place. Soon Cans will be distributed nationwide. It's an amazing sight to see on the mass production line, which has created more jobs in our Great State of Illinois. This this the FIRST can of Dew Chilli off the production line and the FIRST PALLET ready for shipment. Due to the CoronaVirus Crisis, we are holding back shipments until after the crisis is over and our great truckers can take on more cargo. We are looking for shipments to start in the next 30 or 60 days. Retailers and you can get in on the Dew. Soon you'll also be able to place your personal orders for direct shipment right to you door in the retail area of our website dewchilli.com. Over a 111 years and still going strong and growing. This couldn't have been possible without you Illinois. Thank You.

It's an Earthy Classic that is very, very yummy. :) Certainly a dish for those looking for something easy but unique. There is no doubt about it that a winning combination is certainly pairing Earth Mushroom's with a Creamy Sauce. It's often said that the Peeping Mushroom Pasta is a fun alternative to a classic pasta bake, using exotic Asian Mushrooms and lots of tasty bubbling Cheese. This is often found on recipe sights, but this came to us from Bill in South Dakota. Thanks Bill. So here we go: INGREDIENTS: - 30g Butter, or 2 tbsp. - 30 g plain flour, or 1/4 cup all-purpose flour. - 500ml lukewarm milk, or 2 cups - 1/4 an onion, peeled. - 1 whole clove. - 1 bay leaf. - 250g (9oz) rigatoni pasta. - Pinch of freshly ground nutmeg. - Sea salt and black pepper. - 2 tbsp. grainy mustard. - 100g (3-1/2ox) Gruere, Parmesan or other mature hard cheese, grated. - 170g (6oz) mixed exotic mushrooms (e.g. shimeji, enoki), trimmed and torn into single mushrooms. - Finely chopped fresh parsley, to serve. HOW TO PREPARE: Melt the butter in a medium frypan over medium heat. Add the flour and mix to form a paste, cooking it for 2 minutes. Remove from the heat and let it cool for 2 minutes, then gradually add the milk, whisking continuously. Place the pan back over medium heat; add the onion, clove, and bay leaf; and simmer gently for 10 minutes, whisking frequently. If the sauce becomes too thick, whisk in a little more milk 1 tbsp at a time until saucy. Preheat the oven to 180°C (fan)/350°F. Bring a stockpot of salted water to a boil. Put the pasta in the water and cook for 2 minutes less than the package instructions say. Finish the sauce by removing the onion, clove, and bay leaf, then adding the nutmeg and seasoning with salt and white pepper. Stir in the mustard and half the cheese. Drain the pasta and arrange the rigatoni pieces upright tightly in four ovenproof dishes; they will look a bit like honeycomb. Pour the sauce over the pasta. Tap the base of the baking dishes to allow the sauce to get between the holes, spooning more on if necessary. Place the mushroom stalks into the rigatoni holes, leaving the caps poking out. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes, or until the cheese is golden and bubbling. Serve with a sprinkle of finely chopped parsley on top. BON APPETIT SERVES: 4 PREPARATION TIME: 30 MINUTES COOKING TIME: 40 MINUTES If you have a recipe you like to share. Be like Bill. Send it to us by going to our contact page and shooting us an email. dewchilli.com

I'm in Heaven. This is the first dessert recipe we received since we started the blog. OMG! We had to share it right away. We made it at a friends house one time and I had forgot about it until this was sent to me. Like I said. THERE IS A HEAVEN ON EARTH. With Spring right around the corner and summer trialing the White Chocolate Blueberry Lasagna is simply perfect. It's light, easy and no oven required. How about that? Ok, it starts with Golden Oreo Crust and layered with Cream Cheese, Blueberry's, White Chocolate and Blueberry Pudding, Cool Whip and White Chocolate Curls. Hey, we said no oven, so instead of Let's get Cooking, Let's get a makin :) INGREDIENTS FOR THE CRUST: 1.) 36- Golden Oreo Cookies (whole cookies with the filling) 2.) 6-Tablespoon Unsalted Butter-Melted. CREAM CHEESE LAYER: 1.) 1/2-Cup Unsalted Butter-Softened. 2.) 1-Cup Powdered Sugar 3.) 8-Ounces of Cream Cheese-Softened. 4.) 1 1/4 Cup Cool Whip 5.) 1 to 1-1/2 Cup Blueberries Fresh or Thawed ( 1 used 1 1/4 Cup Frozen Wild Blueberries) FOR PUDDING LAYER: 1.) 2-3.9 Ounce Packages White Chocolate Instant Pudding. 2.) 3-Cups Col Milk. 3.) 2-Ounce Freeze Dried Blueberries-Powder (Pulse blueberries in a food processor to make the powder) TOPPING: 1.) 1 1/2 Cup Cool Whip. 2.) White Chocolate Bar to make the Curls (or sprinkle with 1/12 cups white chocolate chips.) INSTURUCTIONS: - In a Food Processor ground whole Oreo Cookies with the filling to get fine crumbs. - Combine Oreo Crumbs with 6 Tablespoons Melted Butter and stir until evenly moistened. Press the Mixture into the bottom of 9 by 13 inch dish. Set in the fridge to firm while making the filling. - In a bowl mix together Cream Cheese, 1/2 Cup Softened Butter and Powdered Sugar and beat well. Mix in 1-1/4 cup Cool Whip. Fold in Blueberries. NOTE: If you use Frozen Blueberries you must thaw them first and rinse with water if you don't want to get dark purple color for your filling then drain them well with several layers of paper towel. - Spread the mixture over the Crust. - Top with White Chocolate Curls or Shavings or sprinkle with White Chocolate Chips. - Refrigerate at least 3-4 hours before serving. Then Enjoy. If you have a recipe you think others will enjoy please share with us by going to our contact page and sharing it.

This Recipe came to us from Sandy in Cincinnati, Ohio. Looks Delicious doesn't it? So let's quit drooling folks and...…. Here is what you are going to need. 1. One Pound Pork Belly 2. 1/2 Cub Shaoxing Cooking Wine. 3. One 2-inch-long Piece Of Fresh Ginger. SAUCE: 1. 1/3 Cut Sichuan Spice Chili Oil 2. Two Tablespoons Soy Sauce 3. One Tablespoon Toasted Sesame Oil 4. Three Tablespoons Minced Garlic 5. One Teaspoon Salt 6. One Teaspoon Sugar 7. One Hothouse Cucumber, cut lengthwise into long, thin slices. DIRECTIONS FOR THE PORK: 1. Put the pork belly I a pot and add 2 quarts water, the wine and the ginger. Bring the liquid to a boil, then turn the heat down to medium and gently boil the pork belly for 40 minutes, until tender. 2. Combine all the sauce ingredients in a small bowl and mix well. 3. Drain the pork belly and let it cool. When it has cooled somewhat but is still warm to the touch, cut it lengthwise into long 1/16-inch-thick strips. Arrange alternating and overlapping slices of port and cucumber on a serving plate. Pour the sauce all over the pork and cucumber, and serve while still warm or at room temperature. Prep Time: 20 minutes Cook Time: 45 minutes Serving Size: 4 Bon Appetit

This Idea Came From One of Our Customers. Here is what you'll need. 1.One 10-ounce Bag Fritos Corn Chips 2. Half a can of Dew Chilli. Dew cans are 46 ounces so you'll only need half. Freeze the rest. 3. Two 14.5 ounce cans fire roasted diced tomatoes drained. 4. Two cups Mexican Style Four Cheese Blend. 5. Green Onions diced for garnish, if desired. Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray. Crush the corn chips in the bag. They do not need to be fine crumbs. Pour into the bottom of the prepared baking dish. Empty the cans of chilli into a medium bowl and stir. Drop by large spoonful's onto the corn chips and spread gently to cover. In another medium bowl, mix together the drained tomatoes and cheese. Gently spread over the chili. Bake for 15 minutes. Serve with diced green onion, if desired. You can also top with lettuce, Sour Cream and Guacamole if desired. If you have a recipe you would like to share please go to our contact page and send it to us. It doesn't have to be a recipe with Chilli. It can be a favorite you think others will enjoy. Bon Appetit :)

*Breaking News!* Dew a Cold Beer with your Dew Meal. Dew is now Packaging Beer for you to enjoy with your meal. Burger and Beer by the bottle or Six Pac or with any of our home-made menu Items. Check out the Menu at Dewchill.com Beer Purchases only for Carry-Out or Curbside service. CHEERS :)

3/23/2020 COVID-19 Update: Dew Chilli Parlor’s Of America Temporarily Change to a “To Go” Restaurant Our highest priority continues to be the health and well-being of our guests and employees who come to The Dew As we navigate the evolving impact of coronavirus on our community, and for the safety of everyone, we have temporarily closed our dining room and Bar seating. We have also temporally closed 2 Dew locations. The Wabash and North Grand locations are closed to help limit person-to-person contact. The location on Dirksen Parkway is open to help serve our community and alleviate the rush on our local grocery stores. Several precautions in place. We are now offering service through: 1.Take Out and Curb Side: Just Call 217-679-1910. Curb-Side Pull up to the well marked area and call the same number to notify us you have arrived, and your order will be brought out to you. 2.Delivery: We use all the Delivery services. Just go to dewchilli.com and go the locations and hit Dew Chilli Pub and Grill on Dirksen Parkway and choose the delivery method you would like to use. If you want hands Free Delivery, we have worked out this service with DoorDash. Please keep in mind that the location on Wabash and North Grand are temporally closed. Orders are available at the Dirksen Location. Again, for Take-Out and Curb-Side call 217-679-1910. Full menu can be found at our website dewchilli.com Our Operating Hours have also Changed temporally: •Store is open from 11am to 8pm. •You are welcome to enter the store for pick-up, but the store is clearly marked for social distancing. Please follow the markings. Again, the other options are curb-side and delivery. Thank you for your patience as we transition our operations to better serve you. Mike and John and the Staff and Management. #toosmalltofail #saveamericasrestaurants

We are Open! While our Dinning Rooms may be empty our Kitchens are full. Prepping everything so it's just right. Keeping customers safe and making the food as delicious as ever. The Dew Staff is still there for you, now we ask you be there for our hard working staff. We are open for delivery, carry-out and curbside service at the Dew Pub and Grill location on Dirksen Parkway. 2690 S Dirksen Parkway. 217-679-1910. The North Grand Avenue and Wabash Avenue locations are Temporally Closed. dewchilli.com #toosmalltofail #saveamericasrestaurants #saveamericasbars #savejobs