A favorite on Chili Night
2 lbs. ground beef
1 large onion
2 or 3 cloves garlic, finely chopped
3 large cans kidney beans
1 large can black beans
2 cans (31 oz.) diced tomatoes
1 small can tomato paste
2 tablespoons garlic salt or powder
1/4 cup brown sugar
1 can (4 oz.) chili powder
several dashes hot sauce
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
1 bottle beer (dark lauger)
Brown ground beef, add onion, garlic, garlic salt, and chili powder. Blend well. Add beans and tomatoes
(do not drain). Cook until thoroughly heated. Add tomato paste, mustard, and Worcestershire. Slowly add
beer. Bring to a slow boil, add brown sugar, and reduce heat to simmer. Add water if mixture is too thick.
Let simmer about 30 minutes.
Broch's White Chili
Mix together in a crock-pot:
1 large glass jar White Northern Beans
(approx 2 lbs)
1 jar Salsa (26 oz)
1 can green chilies (3˝ to 4 oz)
2 cups water
1 tsp. Cumin powder
salt and pepper to taste
3-4 cooked chicken breasts, diced or
Cook in Crock-pot on low for 6-8 hours, or on the stove for approximately 2 hours.
About 15 minutes before serving, add a block of Monterey Jack or Pepper Jack cheese cut up
into chunks. Enjoy!
Calvert's White Chili
Chili Cook-off Winner (mild)
4 skinless, boneless chicken breast halves
5 cups water
1 large onion, chopped
2 T butter/margarine
2 celery ribs, chopped (1/3 cup)
3 (16 oz) cans Great Northern Beans, drained and rinsed
3 (4.5 oz) cans green chilies, chopped
1 cup chicken broth
1 tsp. cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
Toppings: shredded Colby-Jack cheese, salsa, sour cream, tortilla chips
Cook chicken in water with half of the onion over medium heat until chicken is tender
(about 15-18 min). Remove chicken and cut into bite-size pieces. Sauté celery and remaining onion in butter until
tender. Return chicken to broth, add celery mixture, 2 cans of the beans, and next 6 ingredients.
Bring to a boil, reduce heat, and simmer 1 hour, stirring frequently. Process remaining
can of beans in a blender until smooth. Stir this bean puree into chili. (If beans are too thick to blend, add
a little chicken broth.) Serve with desired toppings.
1 lb sausage
1 cup water
1 medium potato, diced
1 whole onion, chopped
1 bay leaf
1 tsp. liquid smoke
1/2 tsp. pepper
1/2 tsp. summer savory
1 pk frozen mixed vegetables (10 oz)
1/3 cup water
1 tsp. sugar
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of milk
1/2 cup butter
2/3 cup grated Velveeta cheese
Crumble sausage in a frying pan and cook until done. Drain fat.
In large saucepan mix sausage, water, potato, onion, bay leaf, liquid smoke, pepper, and summer savory. In small
saucepan, cook the frozen vegetables, water and sugar until tender.
Pour mixed vegetables into large saucepan, then add remaining ingredients. Stir until
well blended and simmer until the potatoes are tender and flavors are blended.....about 30 minutes. Enjoy!
Tomato Appetizer Soup
Malcolm Brownlee's Popular Recipe
1 large can (46 oz) tomato juice
3 cans cream of celery soup
6 T lemon juice
4 T (1/4 cup) Worcestershire sauce
3/4 cup sugar
3/4 tsp. pepper
Heat soup with some of the juice. Blend well. Add remaining ingredients.
cup soft margarine
˝ T mayonnaise
tsp. garlic salt
tsp. seasoned salt
small jar Old English Cheese
can (6 ˝ oz) crab meat, drained
oven on broil. Mix all ingredients together and spread on muffin halves.
Broil until bubbly hot. Cut each into 6 pie-shaped pieces. (These can be made ahead of time and frozen.
Let thaw 15 minutes before cooking.)
Spinach-Feta Cheese Bread
Printed by popular demand!
1 cup crumbled feta cheese
1/3 cup lite cream cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1 can (14 oz.) artichoke hearts, drained and
1 package (10 oz.) frozen chopped spinach, thawed,
drained, and squeezed dry
3 cloves garlic, minced
1 large egg white
1 lb. loaf frozen white bread dough
2 T grated fresh Parmesan cheese
Thaw dough in refrigerator for 10 hours. Combine first 8 ingredients in bowl.
Roll dough into a 16"x10" rectangle on lightly floured surface. Spread spinach mixture over dough, leaving a 1/2-inch
Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.
Place roll, seam side down, on baking sheet coated with cooking spray. Cut 14 diagonal slits into top of roll with sharp
knife to make 16 servings. Cover and let rise in warm place for 1 hour or until doubled in size.
Preheat oven to 350. Sprinkle Parmesan cheese over top of roll and bake for 45 minutes
golden. Makes 16 servings.