FAVORITE RECIPES

VEGETABLE BEEF STEW

2011-02-04T02:09:00.001-06:00

* 4 ☍ lb Cross Cut ☍ Beef Shanks
* 8 ☍ cups Water
* 3 Cloves Garlic, finely chopped
* 1 Onion, (large) chopped
* 1 tsp Salt
* 1 ☍ tsp Black Pepper, ☍ fresh ground
* 1 ☍ Bay Leaf
* 1 Carrot, finely chopped
* 1 ☍ stalk Celery, broken into three pieces, with leaves
* 4 Beef Bouillon Cubes
* 3 cups Tomato Juice
* 1 tsp Thyme
* 8 Mushrooms, (medium)
* 5 Carrots, coarsely sliced
* 3 stalk Celery, chopped
* 2 ☍ Potatoes, one inch ☍ cubes
* 1 ☍ cup Peas, (☍ fresh or frozen)
* 1 ☍ cup Corn & ☍ Green Beans, (fresh or frozen)

Instructions
Brown ☍ beef in bottom of ☍ dutch oven over medium-high heat. Add water and bring to a boil. ☍ Skim foam. Add all remaining Group “A” ☍ ingredients,cover and bring to ☍ gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all ☍ lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim ☍ excess fat before serving

CHERI'S FAMOUS CHICKEN SOUP

2011-01-04T17:01:00.001-06:00

2 cans of chicken large cans
1 can of broth or water and chicken bullion
1 can of peas
2 celery sticks
small package of carrots
1 onion
1 garlic clove
1 pack of egg noodles
kosher salt
pepper

in separate skillet put a small amount of olive oil or butter and cook your onions and garlic, until onions are fully cooked.
in dutch oven put the chicken, salt and pepper, broth and onion mixture. cook for about 14 minutes on medium heat, add water, probably about 1 to 1 1/2 cup, then add vegetables and cover until carrots and celery are tender. * those are chopped of course.
Ad a can of cream of chicken soup and add egg noodles. Amount as desired. It's lip smacking good.

DIRT CAKE

2010-12-28T15:38:00.001-06:00

large bag chocolate sandwich cookies
1 (8 oz.) package cream cheese
1/2 stick butter or margarine
2 cups milk
2 large boxes of vanilla instant pudding
1 (8 oz.) container non-dairy whipped topping
8 inch flower pot
Artificial flower (for decoration)

Directions:

1. Crush the cookies in a blender or food processor and set aside.

2. Cream together the butter and cream cheese.

3. In large bowl, mix the vanilla pudding and milk. Add cream cheese mixture and the non-dairy whipped topping. Beat together until thoroughly mixed.

4. Line the flower pot with foil. In the flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, ending with the cookie mixture (to resemble dirt).

BBQ RIBS

2010-12-28T15:34:00.001-06:00

* 2 1/2 pounds country style pork ribs
* 1 tablespoon garlic powder
* 1 teaspoon ground black pepper
* 2 tablespoons salt
* 1 cup barbeque sauce

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

CROCK POT RIBS

2010-12-28T15:28:00.001-06:00

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* 8 meaty pork loin spareribs
* 1 tablespoon light olive oil
* 1 (14 ounce) can beef broth
* 1/2 cup ketchup
* 1/4 cup brown sugar
* 1/4 cup lemon juice
* 2 tablespoons vinegar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons soy sauce
* 1/2 teaspoon crushed red pepper flakes
* 1 tablespoon seafood seasoning (such as Old Bay®)
* 1/4 cup dried minced onion
* 1/2 teaspoon ground nutmeg
* salt and black pepper to taste

Directions

1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

PORK RIPS

2010-12-28T15:23:00.002-06:00

Ingredients

* 4 pounds pork spareribs, sawed in thirds across bones
* 2 tablespoons garlic powder, divided
* 1 tablespoon vegetable oil
* 1/2 cup Soy Sauce
* 1/4 cup dry sherry
* 2 tablespoons packed brown sugar

Directions

1. Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

PORK TENDERLOIN WITH TOMATO SAUCE

2010-12-28T15:17:00.000-06:00

Ingredients:

* 2 slices bacon
* 1 to 1 1/2 pounds pork tenderloin
* 1/3 cup chopped onion
* 1 tablespoon butter or margarine
* 1 can (8 ounces) tomato sauce
* 3 tablespoons chopped sweet pickle or sweet pickle relish
* 2 tablespoon vinegar
* 1 teaspoon dried parsley flakes
* 1 teaspoon sugar

Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°.

In a saucepan over medium-low heat, melt butter. Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes. Serve with roasted pork tenderloin.

THAI CHICKEN SOUP

2010-12-23T11:08:00.001-06:00

Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
�� Serves: 4 – 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.

CORN CHOWDER

2010-12-23T11:07:00.001-06:00

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot.

Cover; cook on LOW for 7-9 hours.

Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter.

Increase heat to HIGH and cook for one more hour.

HAMBURGER CASSEROLE

2010-12-23T11:06:00.001-06:00

1 lb Ground beef
1 ts Onion powder
1 cn Chicken soup
1 ea Bag tatar tots
1 c Cheese, shredded, cheddar

Brown the ground beef and drain. Spread in bottom of
13 x 9 baking dish. Sprinkle onion over beef. Pour 1
can undiluted soup over the beef. Cover top with tatar
tots. Bake for one hour at 350 deg f. Sprinkle with
cheese and return to oven for 10 minutes.

MEATLOAF

2010-12-23T11:05:00.001-06:00

1 Beaten egg
1 (10 3/4oz) cheddar cheese
-soup
1/2 c Soft bread crumbs
1/2 c Dill pickle -- chopped
1/4 c Onion
1/4 ts Salt
1/8 ts Pepper
1 1/2 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle,
onion, salt and pepper. Add hamburger. Mix well. Shape into loaf.
Place in shallow pan. Bake 1-1/4 hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

MEATLOAF

2010-12-23T11:04:00.001-06:00

2 pounds ground beef
1 cup soft bread crumbs (3 slices)
1 medium carrot, shredded
1 small onion, chopped
1/3 cup chopped celery
2 teaspoons minced fresh ginger root
1 egg, beaten
1/3 cup plus 1 tablespoon Kikkoman Stir-Fry Sauce, divided

Thoroughly combine beef, bread, carrot, onion, celery, ginger, egg and 1/3
cup stir-fry sauce. Press mixture firmly into 9-inch round microwave-safe
cake pan. Microwave on Medium-high (70%) 20 minutes, rotating pan once.

Brush top of meat mixture with remaining 1 Tbsp. stir-fry sauce; microwave
on Medium-high (70%) 8 minutes longer. Let meatloaf stand 5 minutes before
cutting into serving portions

MEAT LOAF

2010-12-23T11:03:00.003-06:00

CRISCO No-Stick Cooking Spray
1 egg
1/2 cup Italian bread crumbs
1/3 cup milk
1 pound lean ground beef
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons* CRISCO Oil
1/2 pound mushrooms, rinsed, stems trimmed, and thinly sliced
1/2 medium red onion, peeled and thinly sliced
3/4 cup pizza sauce, plain
2 ounces pepperoni, salami, or your favorite pizza topping
(optional)
1 cup (4 ozs.) shredded mozzarella cheese, (optional)

Directions

Heat oven to 425�F. Spray 13 x 9 x 2-inch baking pan with Crisco No-
Stick Cooking Spray.
Place egg in medium bowl. Beat lightly. Add bread crumbs, milk, beef,
1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Pat beef mixture
into bottom of sprayed pan.
Bake at 425�F for 20 minutes. While beef is baking, heat Crisco Oil
in large skillet on medium-high heat. Add mushrooms and onion.
Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon
pepper. Saute 4 minutes, or until mushrooms are cooked and onion is
soft. Remove pan from heat.
Remove beef from oven. Pour off any liquid from pan. Spread with
pizza sauce. Top with cooked vegetables and pepperoni or salami, if
used. Sprinkle with cheese. Return to oven. Bake 10 minutes, or until
cheese is melted. Serve immediately.

Note: Red or green bell peppers or broccoli flowerets can be used in
place of mushrooms and onion; diced ham or bologna can be used in
place of pepperoni or salami.

MEXICAN MEATLOAF

2010-12-23T11:03:00.001-06:00

1-1/2 lbs. ground round (or ground beef) 1 med. onion diced
3/4 c. breadcrumbs 1 tsp. granulated garlic
2 tsp. Lawry's Seasoned Salt 2 eggs slightly beaten
1-8 oz. can tomato sauce 1 can Rotel "Extra Hot" diced tomatoes
w/chili's, drained.

Preparation

Mix all ingredients except for 1/2 of the tomato sauce and form into
a loaf pan. Top with the remaining tomato sauce. Bake at 350 for 45
minutes or until done. I also use 1 small drained can of mushrooms in
the loaf because my husband likes them in about everything but they
are not necessary. As soon as I remove the loaf from the oven, I
drain off any excess grease from the loaf pan to keep it from
reabsorbing into the loaf.

MEATLOAF AND POTATOES

2010-12-23T11:02:00.001-06:00

2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard

Place the potatoes in a slow cooker. In a large bowl, combine the
beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix
weel. Place over the potatoes and pat down to form a loaf. In the
same bowl, combine the brown sugar, mustard and the remaining 3/4 cup
ketchup, mix well. Spread over top of loaf. Cook on low setting for
6 - 10 hours.

STUFFEDMEATLOAF

2010-12-23T11:01:00.002-06:00

Ingredients
2 lb. ground beef
2 eggs, divided
1/2 cup A.1. Original Steak Sauce, divided
1/2 cup chopped onion, divided
1 tsp. salt
1/4 tsp. ground black pepper
25 RITZ Crackers, finely rolled (about 1 cup crumbs)
1/2 cup chopped celery
1/4 cup PLANTERS Walnut Pieces
1 tsp. poultry seasoning
1/3 cup orange marmalade

Preparation
MIX meat, 1 egg, 1/4 cup steak sauce, 1/4 cup onion, salt and pepper
in large bowl. Shape mixture into 12x10-inch rectangle on wax paper.
Mix cracker crumbs, celery, walnut pieces, poultry seasoning,
remaining 1 egg and 1/4 cup onion in small bowl. Spread mixture over
meat to within 1-inch of edges; press in lightly. Roll up from short
edge as for jelly roll, removing wax paper. Seal ends and edges.
Place on 13x9-inch greased baking pan.

BAKE at 350F for 45 minutes.

HEAT remaining steak sauce and marmalade in small saucepan on low
heat until mixture simmers. Spoon over meatloaf. Bake an additional
15 minutes. Let stand 10 minutes before slicing.

MEATLOAF

2010-12-23T11:00:00.003-06:00

Brown Sugar Ketchup Glaze

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons vinegar (any type)

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley

For the glaze, mix all ingredients in small pan, set aside. For the meatloaf,
heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic;
saut� until softened, about 5 minutes. Set aside to cool. Mix eggs with salt,
pepper, thyme, mustard, Worcestershire sauce, and milk. Add to meat in large
bowl along with crackers, parsley and cooked onion and garlic. Mix with fork
until evenly blended and mixture doesn�t stick to the bowl. If it sticks add
milk. With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined
baking pan for easy clean up. Brush with half the glaze. Bake until crisp,
about 1 hour. Cool at least 20 minutes and serve with the remaining glaze.

HORSERADISH STEAK

2010-12-23T10:57:00.002-06:00

Ingredients

* 1 1-poundbeef flank steak
* 3 tablespoonsDijon-style mustard
* 3 tablespoonslemon juice
* 4 1/2 teaspoonsreduced-sodium Worcestershire sauce
* 1/3 cupfat-free dairy sour cream or fat-free mayonnaise dressing or salad dressing
* 1 green onion, finely chopped
* 1 to 2 teaspoonsprepared horseradish

Directions

Trim fat from steak. Using a sharp knife, score steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place steak in a plastic bag set in a shallow dish.

For marinade, in a small bowl combine 2 tablespoons of the mustard, the lemon juice, and Worcestershire sauce. Pour over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

For sauce, in a small bowl combine the remaining mustard, the sour cream, green onion, and horseradish. Cover and refrigerate. Remove from refrigerator about 30 minutes before ready to serve.

Drain steak, discarding marinade. Grill steak on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. (Allow 12 to 14 minutes for medium doneness.) [Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat, turning once halfway through broiling.

BEEFY ITALIAN

2010-12-23T10:56:00.000-06:00

* 1 poundboneless beef round steak
* Nonstick cooking spray
* 2 cupssliced fresh mushrooms
* 1 cupchopped onion (1 large)
* 1 cupcoarsely chopped green sweet pepper
* 1/2 cupchopped celery (1 stalk)
* 2 cloves garlic, minced
* 1 14 1/2-ouncecan tomatoes, undrained and cut up
* 1/2 teaspoondried basil, crushed
* 1/4 teaspoondried oregano, crushed
* 1/4 teaspooncrushed red pepper (optional)
* 8 ouncesdried whole wheat or regular spaghetti
* 2 tablespoonsgrated Parmesan cheese (optional)

Directions

Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.

Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.

MEAT LASAGNA

2010-12-23T10:52:00.001-06:00

* 10 lasagna noodles (about 1/2 pound)
* 1 tablespoon salt
* 1 pound ricotta cheese
* 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
* 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

* 1 pound ground beef Chuck
* 1 medium yellow onion, peeled and chopped
* 1 (28-ounce) can crushed tomatoes
* 1 (6 ounce) can tomato paste
* 4 teaspoons salt
* 1 whole bay leaf
* 1/8 teaspoon ground hot red pepper (cayenne)
* 1/4 teaspoon dried leaf basil crumbled
* 1/4 teaspoon dried leaf oregano crumbed
* 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4 inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

VEGETABLE BEEF SOUP

2010-12-23T10:50:00.003-06:00

* 4 lb Cross Cut Beef Shanks
* 8 cups Water
* 3 Cloves Garlic, finely chopped
* 1 Onion, (large) chopped
* 1 tsp Salt
* 1 tsp Black Pepper, fresh ground
* 1 Bay Leaf
* 1 Carrot, finely chopped
* 1 stalk Celery, broken into three pieces, with leaves
* 4 Beef Bouillon Cubes
* 3 cups Tomato Juice
* 1 tsp Thyme
* 8 Mushrooms, (medium)
* 5 Carrots, coarsely sliced
* 3 stalk Celery, chopped
* 2 Potatoes, one inch cubes
* 1 cup Peas, (fresh or frozen)
* 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving

TEXAS CHILI

2010-12-23T10:49:00.001-06:00

* 3 Tomatoes, med
* 1 large Burmuda Onion, finely chopped
* 1/4 tsp Oregano, dried, pref. Mexican
* 2 tsp Paprika
* 5 cloves Garlic, finely chopped
* 4 lb Beef shank, coarse grind
* 1 tbsp Lard, (or butter, or bacon drippings)
* 4 Scallions, in bunches, chopped
* 5 Bell peppers
* 5 Serrano chilies, fresh
* 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
* 4 cloves Garlic, medium, finely chopped
* 2 tsp Salt
* 4 tbsp Red chile, hot, ground
* 4 tbsp Red chile, mild, ground
* 3 tbsp Cumin seeds
* Beer
* Water

Instructions
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

LEMON MARINATED STEAK

2010-12-23T10:44:00.001-06:00

1 2 lb. sirloin steak, cut 2
To 2 1/2" thick
1 ts Finely shredded lemon peel
1/2 c Lemon juice
1/3 c Cooking oil
2 tb Sliced green onion
4 ts Sugar
1 1/2 ts Salt
1 ts Worcestershire sauce
1 ts Prepared mustard
1/8 ts Pepper

Instructions

Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings.

AMERICAN CHILI

2010-12-23T10:41:00.001-06:00

* 2 pounds ground beef
* 1 medium onion, chopped fine
* 2 cloves garlic, minced or pressed
* 1 green pepper, chopped
* 3-4 Tablespoons chili powder, depending on how hot you like it!
* 2 Tablespoons flour
* 2 Tablespoons granulated sugar
* 2 teaspoons salt
* 1 teaspoon dried oregano
* 1 teaspoon cumin seeds
* 1 teaspoon ground coriander
* 1 can (about 28 ounces) diced tomatoes, undrained
* 1 cup water
* 1 square unsweetened chocolate
* 2 cans (15 ounces each) dark red kidney beans, drained and rinsed

Method

1. In a large pot over medium-high heat, crumble in the ground beef and stir to break it up. Add the onions, garlic and green pepper. Cook until the meat is browned. If there are a lot of drippings, you can drain that off. 2. Add all the spices (chili powder through coriander) and stir well. 3. Stir in the undrained tomatoes, water, and chocolate square. Bring to a boil, then turn down heat and let simmer for about 2 hours, stirring occasionally. Don't let it boil, just simmer. Add water, a little at a time, if it seems too thick. 4. Stir in the beans and heat until they are hot, about another 10 minutes, and serve! Top with oyster crackers, shredded cheddar cheese, sour cream or green onion, if desired.

MEAT PIES

2010-12-23T10:38:00.001-06:00

* 3/4 pound ground beef
* 3/4 pound bulk pork sausage
* 1 medium onion, chopped
* 1/3 cup chopped green onions
* 1 garlic clove, minced
* 2 tablespoons minced fresh parsley
* 1 tablespoon water
* 2 teaspoons all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tubes (12 ounces each) buttermilk biscuits

Directions

* In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
* On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
* Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.