Chili

Ingredients:

2 medium onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 to 1 hot chile pepper - jalapeño, serrano, or habanero, seeded
and minced
1 teaspoon ground cumin
1/3 cup pure mild chili powder
3 pounds coarsely ground beef
1 teaspoons dried Mexican oregano or Italian leaf oregano
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice, or chili style
tomatoes
2 cups beef broth
1/2 teaspoon ground cayenne
1 cup (15 ounces) pinto beans, drained and rinsed
3 to 4 tablespoons tequila
shredded Cheddar or Monterey Jack cheese, optional
sour cream, optional
canned nacho-sliced jalapeño peppers, optional

PREPARATION:

In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5
minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes.
Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.

Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.

Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeño pepper slices, if desired.

Thanks to DeNita!

Country Chicken Chowder

Ingredients:

1 medium onion chopped (1/2 cup
2 Tbsp. margarine
2 cans Chicken Noodle Soup
1 can water
1 can Cream Corn
2/3 cup Evaporated Milk
Pepper

Directions:

Saute onion in margarine in soup pot. Add the soup, water, Cream Corn, Evaporated milk and pepper and heat.

Enjoy.

Thanks to Robyn L!

Red Dish

Ingredients:

2lbs of hamburger
3-5 medium potatoes
2 cans of tomato soup
1/2 can of beef consomme

Directions:

Cook the hamburger and drain the grease.
Thinly slice the potatoes and put in with the hamburger.
Add the 2 cans of tomato soup and 1/2 a can of beef comsomme.
Stir it all together so that the meat and potatoes are cover with the soup and consomme.
Cover and put in the oven at 350º.
Cook for about and hour or until the potatoes are tender.

Thanks to Becky!

Super Bowl Sunday Bean Dip

Ingredients:

1 small jar of Pizza Quick Sauce
1 small can of refried beans (heated until creamy)
Chili Powder to desired taste
1 pkg of cream cheese (sliced into cubes)
2 cups of your favorite spaghetti sauce
1 big bag of shredded cheese

Directions:

Preheat oven to 350

In a greased (you can use Pam) 13x9 baking pan/dish spread Pizza Quick sauce on bottom. Add chili powder to refried beans and stir, then pour over pizza quick sauce until evenly distributed. Add cubed cream cheese followed by spaghetti sauce and shredded cheese.

Bake 1/2 hour or until cheese on top is slightly browned.

Goes good with Fritos scooper corn chips or Lime-flavored Tostito chips.

Thanks to Joni!

Portobello "Philly Cheese Steak" Sandwich

Ingredients:

2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip),
sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Thanks to Lettetia [Scarlet]!

Spicy Mac and Cheese

Ingredients:

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes
chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)

Directions:

In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the
tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture.
Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to
14- by 9-inch shallow baking dish or 3-quart gratin dish.
In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Thanks to DeNita Tuttle!

KEDGEREE

You will need:

cold pressed virgin olive oil (LOL)
onion
garlic if you like it
brown rice
turmeric
button mushrooms if you like them
a pinch of curry powder (if you like)
pinch of chilli
chives
cilantro or parsley
black pepper (coarse grind)
Mrs Dash (yellow cap) original blend natural herb
2 hard boiled eggs if you wish

anchovies or "caviar" to garnish

shrimps in water
sardines in water
oysters in water
clams in water
kippers in water
tuna or salmon in water
or any other convenient fish you have lying around

What to do

Rice is more nutritious (also more soggy) if you soak it overnight so it starts to germinate. (I usually forget). Rinse.

If you plan ahead, open your tins of clams/oysters and other fish (but not the caviar) and dump all the fishy water in your rice saucepan.
Your rice will then taste good and fishy.

Add pinch of turmeric (a cancer fighter and brain booster) to turn the rice yellow as it cooks.

Set to boil.

Chop half a big onion or a small onion, and fry gently until translucent and floppy, using virgin olive oil.

Also fry your mushrooms. Button are better. The open ones make everything dark in color.

While frying, fry curry and chilli powder for just a minute.

Check rice. If it is boiling dry, either add hot water or set aside. Do not let it go soggy. When it is al dente (or however you like your rice... but you don't want it to look like tiny popcorn) set it aside.

Sort any shellfish to make sure the shell fragments are removed.
Throw in all your different sorts of fish. If you don't much like sardines, smash them until they are unidentifiable. They are a great source of calcium and omega-3 oils.

Heat and stir until it steams. Stir in the rice. Sprinkle on herbs.
Squeeze or chop and add garlic if you like it.

Call family to the table (or wherever you eat fork food).

Serve the anchovies or caviar in small amounts and cold. Never cook anchovy or it will turn into the most disgusting mush. You can't cook caviar, either.

You won't need salt. Pepper is nice.
English tea (with milk) goes very well with it.

You can reheat it for the next day's breakfast or brunch, too. Or, you can throw in some fried peppers, extra onion, peas or lima beans or other leftover veggies, and chunks of picked over chicken and call it "Paella".

Thanks to author Rowena Cherry! This recipe is from her first book FORCED MATE.