Deb’s Quick & Spicy Chili
This is my family’s favorite recipe. We use the Tostitos scoop chips as a fun alternative to a spoon and a spot of sour cream to tone the fire down a bit. I’ve also made Marie Callendar’s corn bread (available in a can) as a complimentary side dish. Enjoy!
Ingredients
1.5 lbs ground beef (variation: stew meat)
1 can Kidney Beans
1 can Ranch Beans
2 cans Skagg’s Ranchero Chili
1 can Black Beans
1 can Pinto Beans
1 can Red beans
2 dried Arbol Chili peppers
1 Jar of Medium-spiced Paul Newman Salsa
5 dashes of Tobasco sauce
3 dashes of Chili sauce
1 tsp. habanero or chipotle seasoning
1 T. crushed garlic
1/2 yellow onion
1/2 bag Mexican-Style cheese
Preparation
Cook meat with the habanero seasoning. While that’s browning, drain the juice from the bean cans (with the exception of the Skagg’s and the Ranch-Style beans). Chop the onions to however size you’d like. Dump everything but the cheese into a crock pot or a dutch oven and stir thoroughly.
For crock pots: cook on high for two hours, then on low for 1 hour (adding the cheese).
For dutch ovens: cover and bring the mixture to a gentle boil. Reduce heat, and then cook covered for 30 minutes (stirring occasionally). Add the cheese during the last fifteen minutes.
Serves 6 to 8 people.
Beef Taco Bake
Adapted from Campbell’s Soup Kitchen. Serves 4
Ingredients
1 lb. ground beef
1/2 tsp. southwest seasoning or 1 pkg of Taco seasoning mix
1 can Campbell’s Creamy Ranchero Tomato Soup
1 cup Pace Chunky Salsa
1/2 cup of water
8 corn tortillas or 6 flour torillas (6″ to 8″), cut into 1-inch pieces
1 cup shredded Mexican cheese (try pepperjack for more spice)
Optional: 2 arbol chiles
Preparation
Preheat oven to 400-degrees.
Cook beef with seasoning. Drain the fat.
Add soup, salsa, water, tortillas and half of the cheese. Spoon into a 2-qt. shallow baking dish. Place chiles (optional) on top for an extra kick of flavor and heat. Cover with foil.
Bake for 30 minutes. Sprinkle with remaining cheese.
FAMILY VERDICT: Yes, Mom. Make it again! Mom helped herself to a second round, which is rare. 
Bacon-Broiled Scallops
———- Recipe via Meal-Master ™ v8.02
Title: Bacon-Broiled Scallops
Categories: Seafood, Try soon
Yield: 6 servings
——————–GOOD HOUSEKEEPKING——————–
24 lg Sea scallops, 1 1/4 lbs
12 sl Bacon
Salt
Seasoned pepper
Lemon wedges
Rinse scallops with running cold water to remove sand
from crevices. Pat dry. Preheat broiler. Cut each
bacon slice crosswise in half, wrap each half around a
scallop. Secure with toothpick. Sprinkle lightly with
salt and seasoned pepper. Broil 8-10 mins, turning
frequently so bacon will brown evenly, until scallops
turn opaque through. Remove toothpicks. Arrange on
platter, garnish with lemon wedges. 205 cals per
serving. Good source of iron S: GH Ckbk
Cowboy Hot Tamale Pie
* Exported from MasterCook *
COWBOY HOT TAMALE PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Meats
Mexican Casseroles
Beef
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Lean ground beef
1 lg Onion, chopped
1 t Garlic, minced
1 t Seasoned salt
1 pk Chili seasoning mix
1 lb Can of tomatoes
1 1/2 c Cooked whole kernel corn
– drained
3 1/4 oz Can pitted black olives
– drained
1 c Yellow cornmeal
1 t Salt
2 1/2 c Cold water
1/4 c Chopped canned pimiento
1 c Shredded cheddar cheese
1. Brown ground beef in skillet, breaking up meat
with fork.
2. Add seasonings and tomatoes; simmer 5 minutes.
3. Stir in corn and olives.
4. Combine cornmeal, salt and water; cook, stirring,
until thick.
5. Add pimento.
6. Line greased, shallow 2-quart baking dish with
part of cornmeal mush.
7. Pour in beef mixture and make a border of
remaining mush around edge
of baking dish.
8. Bake at 350øF about 40 minutes.
9. Sprinkle with remaining cheese and bake 5 minutes
longer.
Beef Bourgiunon
Recipe via Meal-Master ™ v8.04
Title: Beef Bourgiunon
Categories: Crockpot
Yield: 8 servings
4 lb lean beef — cubed
1 c red wine
1/3 c oil
1 ts thyme
1 ts black pepper
8 sl bacon — diced
2 cloves garlic — crushed
1 onion — diced
1 lb mushrooms — sliced
1/3 c flour
Marinate beef in wine ,oil, thyme and pepper 4 hours
at room temperature or overnight in refrigerator. In
large pan, cook bacon until soft. Add garlic and
onion; saute until soft. Add mushrooms and cook until
slightly wilted. Drain beef, reserving liquid. Place
beef in slow cooker. Sprinkle flour over the beef,
stirring until well coated. Add mushroom mixture.
Pour reserved marinade over all. Cook on LOW 8-9 hrs.
Recipe By : Crockpot Cooking, Barbara Blitz
From: Rooby Oct 1996 02:11:10 -0700
Patti’s Jambalaya
* Exported from MasterCook *
Patti’s Jambalaya
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Fish
Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chicken breasts — boneless
(cut in 1″ cubes
1 pound Smoked sausage — sliced
1 pound Shrimp — cooked
28 ounces Crushed tomatoes
1 md Onion — chopped
1 Green pepper — chopped
1 cup Chicken broth
1/2 cup White wine
2 teaspoons Oregano
2 teaspoons Parsley
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice — cooked
Cut chicken and slice sausage. Chop onion and green pepper. Put all in
crockpot. Add remaining ingredients, except shrimp and rice. Cook in
crockpot on low for 6-8 hours. 30 minutes before eating, add cooked
shrimp and cooked rice; allow to heat. Can be cooked on high for 3-4
hours instead.
Sweet and Sour Chicken – Crockpot
Recipe via Meal-Master ™ v8.05
Title: Sweet and Sour Chicken – Crockpot
Categories: Crockpot, Poultry
Yield: 4 servings
1 ea Carrot; cut in pieces
1 ea Green pepper; cut in pieces
1 ea Med Onion; quartered
4 tb Tapioca; quick-cooking
4 ea Chicken breasts; boned,
-skinned
8 oz Pineapple chunks unsweetened
1/3 c Dark brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1/4 ts Garlic powder
1/4 ts Ginger, ground
Rice; hot cooked
Put vegetables in bottom of crockpot. Sprinkle tapioca over
vegetables. Place chicken atop vegetables. Combine all other
ingredients. except rice in a small bowl. Pour over chicken. Cover
crockpot and turn to low and cook for 8-10 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave.
From: Judy/NC and modified by Gaye
Spicy Wine Pot Roast
Yield: 4 servings
3 lb beef roast
1 md onion — chopped
1 pk brown gravy mix
1 c water
1/4 c tomato sauce (or ketchup)
1/4 c red wine
2 ts prepared mustard
1 ts Worcestershire sauce
1/8 ts garlic powder
1/2 ts dried mixed herbs
: chopped parsley to garnish
: salt and pepper
Sprinkle meat with salt and pepper. Place in
crockpot. Combine the remaining ingredients, except
parsley, and pour over meat. Cover and cook on LOW 10
hrs. Remove the meat and slice. Thicken sauce with
flour mixed in a small amount of water and serve over
meat sprinkled with chopped parsley.
Recipe By : Crockpot Cooking by Barbara Blitz
From: Rooby Oct 1996 02:11:10 -0700
Okay, I’ve Got It!
I finally came up with an idea for this blog. After fifteen years of marriage/cooking my husband and I are burned out on our menu. Plus, we have about two dozen cookbooks that we don’t use and are taking up space. My sister-in-law has found some great recipes online. So, I’ve decided to follow her lead, posting recipes that sound good and adding reviews of each.
