Recipes

Recipes and Cooking Tips

This Months Featured Recipe

Fall is here and winter is just around the corner. In many parts of the country it has cooled down and the forecast is for a cooler South by the weekend. Football and cool days just seem to call for soups, stews, and chili.

As families gather together to watch ballgames on the weekend, it is the perfect time to bring out the old family standards and maybe try something new that can become a family tradition.

A tradition is our family when the children were little was to gather at our house before “Trick-or-Treat’ and eat Chili Salad with our neighbors. The younger children preferred chili dogs and chips but learned to love the Chili Salad as they got older. This is now a tradition with my daughter and her neighbor’s before the fathers head out with all the children and the moms stay back and hand out treats. Here is our recipe for Chili Salad:

DEBBIE'S CHILI

3 pounds ground round

3 packages original Chili-O mix

3 (16-ounce) cans whole tomatoes, mashed

1 (28-ounce) can tomato sauce

1 (12-ounce) can tomato paste

1-2 (16-ounce) cans kidney or chili beans, undrained

1 cup water

Brown meat in 5-quart Dutch oven; drain off fat. Add remaining ingredients, stir over medium heat until mixture begins to boil. Reduce heat and simmer for 1-2 hours. If chili is too thick you may thin by adding more water.

Here is how to create your salad masterpiece.

CHILI SALAD

1 cup regular uncooked rice chili

grated cheddar cheese

white corn tortilla chips

2 tomatoes, diced

torn lettuce

sour cream

Prepare rice according to package directions. Prepare a recipe of your favorite chili (must be thick).

Place rice on dinner plate, top with hot chili, sprinkle with grated cheddar cheese; add any or all of the remaining toppings.

ARCHIVED RECIPES

You will need adobe reader to open these files. You can download for free here.

BANANA NUT BREAD

EASY CAKE MIX COOKIES