Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Sweet and Sour Sausage Balls
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
Form sausage into balls. Brown in skillet; transfer to slow cooker.
Combine remaining ingredients; add to slow cooker. Cover and cook 3 to
5 hours.
http://groups.yahoo.com/group/CROCKPOT-RECIPE/message/12900
Crockpot Jamaican Curried Lamb
2 tablespoons cooking oil
1 1/2 pounds boneless lamb, cut in 1” cubes
2 large onions, peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder or more to taste
salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper, top cut off and seeds discarded
Brown meat quickly in oil. Remove then cook onion in oil until soft but not
brown. Transfer to the crockpot; add remaining ingredients, stirring to combine.
Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.
Makes 4 servings.
http://groups.yahoo.com/group/Chili-Pepper/message/16
Hawaiian Hot Sauce
habanero* chili peppers (Quantity: 10 {hot} to 100
{Very, Very, Very Hot!})
4 cups (or more) chili peppers* (You can use any kind
available like aji rojo, ancho, Anaheim, Bahamian,
bell, Big Jim, Brazilian, cascabel, cayenne, chawa,
cherry, chilaca, chiltepin, de agua, de arbol, Dutch,
fiesta, fips, fire-cracker, guajillo jalapeno,
tabasco, serrano, scotch bonnets, macho, guero,
huanchinango, Jamaican hot, Korean, malagueta,
manzana, Mexi-bell, mirasol, New Mexican, pasilla,
pepperoncini, pequin, Peruvian, pimento, poblano,
rocotillo, sandia, santaka, Sweet Itailian, tepin,
Thai, yellow wax, etcetera! Add them! The more the
better. The idea here is to make some HOT and
delicious sauce.)
1 pineapple*
4 papayas (or mangos, or other tropical fruit)*
3 onions (large white or brown)
2 cups white vinegar (apple cider, or red wine vinegar
okay)
2 cups filtered water
1 tablespoon Hawaiian salt (or Morton’s, or sea salt
from the sea)
5-6 full garlic heads (yes, 2-4 cups of fresh prepared
garlic cloves)
1/4 to 1/2 cup local Hawaiian honey (or Honey Bee,
what’s available)
Cooking: Remove the stems and place habaneros to the
side in a separate bowl.
Prepare all of the other
ingredients placing them in a large stainless steel or
glass cooking pot. Cook on medium heat (”5”) for about
15-30 minutes (stirring occasionally) until mixture
looks almost cooked.
Add the habaneros, and continue
cooking on low to medium heat trying to not have the
habaneros change color too much (about 5 to 10
minutes). Allow to cool on stovetop.
Blending: Use your regular kitchen blender to blend
the mixture on the highest speed. Key: Count to 10 or
15 while blending each canister load until smooth but
still a little chunky. Do not over blend! You will
have to blend about 4-5 canister loads, a portion at a
time, of course.
Putting By: Place in glass jars with lids and a label.
Keep refrigerated when not in use.
This Hot Sauce! lasts six months or longer in the
‘fridge. But it will disappear as it is truly
ono-licious on everything like eggs, fish, beef,
chicken, pork, sandwiches, salads, kimchee, potato
salad, cole slaw, you name it. It’s great to use as a
condiment like mayonnaise, ketchup, or mustard on
everything you grind!
http://groups.yahoo.com/group/Chili-Pepper/message/17
Cayenne Pumpkin Pie
2 cups pumpkin puree
1 egg — beaten
1/2 teaspoon vanilla extract
1 cup half-and-half
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 teaspoons Cayenne pepper
1/4 cup honey
2 tablespoons pecans ground to a — fine flour
1/2 teaspoon salt
whipped cream
9 inch pie shell — unbaked
Preheat oven to 425 degrees F. Combine all the
ingredients, except the pie crust, in a mixing bowl,
beat them together until smooth. Pour mixture into the
pie shell and bake for 15 minutes. Reduce oven to 350
degrees F and bake for another 35 minutes or until
set. Cool and serve topped with whipped cream.
Notes: This is deceptively hot, so make it once with
these amounts and adjust from there. Make sure that
you have the whipped cream to cool the heat if it is
too hot.
NOTES : Makes one 9” pie.
Zucchini Pizza
3 cups grated zucchini (drain out all moisture) press
into a strainer with paper towels works best must be 3
cups after draining
4 eggs
1/2 cup oil
2 cups bisquick (packed firmly)
1/2 cup finely chopped onion
1 clove minced garlic (more to taste)
1 tbs. chopped parsely
dash of black pepper
1/2 tsp. oregano
1/2 cup parmesan cheese
5-10 finely chopped hot peppers (pepper variety is up
to you)
mix all ingredients together and pour into a 9 x 13
greased glass baking dish. bake at 350 degrees for 45
minutes. remove from oven and top with pizza sauce,
cheese, pepperoni, or any of your favorite pizza
toppings. put back into oven and bake 15 minutes more
or until cheese is bubbly.
Hose it down with a good cold beer*!!!
*Can’t ever beat a nic ecold Corona!!
-Mike
http://groups.yahoo.com/group/Chili-Pepper/message/25
Not Yo’ Mama’s Red Beans And Rice
1 pound red kidney beans — or other red beans
***SEASONING MIX***
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onion — IN ALL
1 cup chopped green bell pepper
1/2 cup chopped celery
8 1/2 cups defatted chicken stock — IN ALL
2 cups grape juice — IN ALL
4 cups cooked long-grain white rice
Feel free tofire it up as you see fit; the next time I
make this I’m going to try some habanero powder from
the habs I just got finished drying
Day 1: Add enough water to the red beans to cover them
by 3 or 4 inches, and soak overnight in the
refrigerator. As the beans absorb the water; they’ll
more than double in volume.
Day 2: Combine the seasoning mix ingredients in a
small bowl. Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick,
over high heat to 350 degrees, about 4 minutes. Add 2
CUPS of the onions, the bell peppers, and the celery,
and 1 TABLESPOON of the seasoning mix. Stir and cook
until the vegetables start to turn brown, about 5
minutes. Add 1/2 CUP of the stock, scrape the bottom
of the pot to clear all the browned bits, and cook 3
minutes. Add the REMAINING 1 cup of onions, stir, and
cook 5 minutes. Add the drained beans, 5 CUPS of the
stock, and the REMAINING seasoning mix. Stir and cook
for 45 minutes, scraping the bottom of the pot
occasionally to check for sticking. Add 1 CUP grape
juice and continue to cook for 25 minutes. CAUTION: At
this point, the starches in the beans start to break
down and sticking will occur more often. It is
therefore important to check and clear the bottom of
the pan frequently. Add the REMAINING stock and grape
juice, turn the heat to medium, and cook until the
beans are tender, and the liquid is thick and begins
to look creamy, about 30 to 35 minutes. Serve over the
rice.
NOTES : Red beans with rice is an old traditional New
Orleans Monday supper dish. Monday used to be wash
day, and the story goes that the beans could simmer
while the laundry was being done. When the wash was
finished, so were the beans. In the past, in order to
make the beans really good, the cook started off with
a lot of oil. While this recipe eliminates the oil, it
still is mouth-watering.
MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS
PEPPER SAUCE — HOT OR NOT
Source: Mine
1 16-oz. can tomatoes
1 1/2 teaspoon salt
1 clove garlic
1 hot chile pepper or more to taste (jalapeno or jalapeno & 1
serrano, etc. — use your imagination)
1/4 cup white vinegar
1 teaspoon oregano (2 teaspoons if fresh — I use cilantro instead)
Roast and peel pepper(s). Place all the ingredients in a blender and
blend. Pour in a jar and store in the refrigerator. Will keep one
week. This makes a superb marinate for any meat, including shrimp —
not over night. If I grill the meat, I do not add any sauce during
the grilling, but do place a bit on the plate for that dipping extra
zip.
A cold grapefruit, avocado and jamaica salad is wonderful with this.
Let me know if any of you would like the salad recipe.
CHILE-CHEESE WRAP-UPS
A colorful appetizer!
2 cups grated sharp cheddar cheese
1/4 c (1/2 stick) butter, softened
2 Tbsp hot chile powder
2 Tbsp onion, finely minced
2 Tbsp jalapeno or habanero chiles, finely minced
1 c flour
2 Tbsp milk
1/4 tsp salt (optional)
To prepare the pastry:
Combine cheese, butter and chile powder. Mix in jalapenos
until evenly distributed. Mix in flour and milk. Roll out
pastry to 1/4” thick. Cut pastry into triangles big enough to wrap
around any of the following fillings:
Cooked shrimp
Large pimento-stuffed green olives, drained well
Cooked chorizo meatballs
Large black olives, pitted
Lil’ Smokies (small cooked sausage links)
Pecan halves
Place on ungreased baking sheets and bake at 375 for about
10-12 minutes. Makes around 3 dozen.
http://groups.yahoo.com/group/Chili-Pepper/message/88
Ooey-Gooey Stuffed Cupcakes
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : None
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup Sifted Cocoa Powder — (for chocolate
— cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg — cracked into a
— small cup or saucer
1 stick unsalted butter — softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
***OOEY-GOOEY FILLING***
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
***CHOCOLATE SAUCE***
1 cup heavy cream
8 ounces semisweet chocolate — chopped
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12
paper muffin-tin
liners and place 4 paper muffin-tin liners inside another muffin tin. Add
2 tablespoons of
water to each of the paperless muffin wells. In the bowl of an electric
mixer, combine the
flour, sugar, cocoa powder, baking soda, and salt. Add the remaining
ingredients, adding
the hot water last. Beat with an electric mixer until smooth. Divide the
batter evenly
among the paper muffin-tin liners.
In a small bowl, beat the cream cheese with the sugar. Fold in the
chocolate chips and
coconut. Drop the cream cheese mixture into the center of the
cupcakes. Bake for 20 to
25 minutes, until the cupcakes rise and a toothpick inserted into the
center comes out
clean. Remove from the oven and transfer to a wire rack to cool
completely. Drizzle
chocolate sauce over cupcakes when serving.
Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare
simmer over low
heat. Place the chocolate pieces in a medium bowl. Add the cream into the
chocolate
and let sit for 3 minutes. Add the vanilla and whisk until the chocolate
melts and the
sauce thickens.
Yield: 16 cupcakes Prep Time: 20 minutes Cook Time: 25 minutes Difficulty:
Medium
Source: “Emeril Lagasse”
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook Buster *
Whiskey Fudge Cake
Recipe By :Wolfgang Puck
Serving Size : 8 Preparation Time :0:00
Categories : None
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10 1/2 ounces bittersweet chocolate — cut into small
— chunks
12 tablespoons unsalted butter — at room temperature
1 1/4 cups sugar
4 eggs — separated
1/3 cup whiskey — warmed slightly
1 tablespoon vanilla extract
Powdered sugar
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper
and set an 8
by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set
aside.
In a small bowl, sift together the flour and the baking soda. Set aside.
In a double boiler or a metal bowl placed over simmering water, melt the
chocolate. Keep
warm.
Meanwhile with the paddle of an electric mixer, cream the butter until
light. Gradually
add 1 cup sugar and continue to cream until fluffy. (It is very important
that this mixture
is light and fluffy.)
Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the
machine and
scrape in the melted chocolate. Continue to mix until well
combined. Remove the bowl
from the machine and fold in half the flour mixture. Fold in the remaining
flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny
and firm,
but not stiff. Stir 1/4 of the whites into the batter to lighten, then
fold in the remaining
whites. Pour the batter into the prepared cake ring and bake for 1
hour. Invert
immediately onto the foil-covered cardboard round and run a sharp knife
around the sides
of the cake, loosening the cake from the ring. Do not remove the ring from
the cake. Let
cool completely on a rack. Then, carefully lift off the ring.
Dust the cake with sifted powdered sugar and serve with ice cream or
whipped cream.
Prep Time: 30 minutes Inactive Prep Time: 1 hour 30 minutes Cook Time: 1 hour
Difficulty: Medium
Source: “”Adventures in the Kitchen,” Random House, 1991”
Cornmeal-chili pepper biscotti
1 cup shredded extra-sharp cheddar cheese (4 ounces)
1/4 cup butter, softened
1 4-ounce can diced green chili peppers, drained
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup yellow cornmeal
2 cups all-purpose flour
1. Lightly grease a cookie sheet; set aside.
2. In a large mixing bowl beat cheese and butter with an electric
mixer on medium to high speed for 30 seconds. Add chili peppers,
baking powder, salt, and pepper. Beat until combined, scraping sides
of bowl occasionally. Beat in eggs. Beat in cornmeal and as much of
the flour as you can with the mixer. Using a wooden spoon or your
hands, stir or knead in any remaining flour.
3. Divide dough in half. Shape each half of dough into a 9-inch-long
loaf. Place about 5 inches apart on the prepared cookie sheet.
Flatten slightly to 3 inches wide.
4. Bake in a 350 oven for 30 to 35 minutes or until lightly brown.
Cool on cookie sheet for 1 hour.
5. Transfer loaves to a cutting board. Cut each loaf diagonally into
1/2-inch-thick slices. Place slices, cut sides down, on the cookie
sheet. Bake in a 325 oven for 15 minutes. Turn slices over and bake
15 minutes more or until cookies are dry and crisp. Transfer to a
wire rack; cool. Makes 28 cookies.
BLACK BEAN PIE
http://groups.yahoo.com/group/Chili-Pepper/message/167
# 2 (15 ounce) cans black beans, drained
# 1 (4 ounce) can diced green chilies, drained
# 1 (14.5 ounce) can peeled and diced tomatoes, drained
# 1 onion, chopped
# 3 cloves garlic, crushed
# 2 (9 inch) unbaked pie crusts
# 1 (16 ounce) package Cheddar cheese
# 10 (6 inch) flour tortillas
#
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
3. Bake in preheated oven for 45 minutes, or until crust is golden.
#
Garden Tomato Salsa
INGREDIENTS
* 1/2 sweet onion, chopped
* 1/2 green bell pepper, coarsely chopped
* 1/4 cup fresh cilantro
* 5 slices pickled jalapeno peppers, or to taste
* 6 fresh tomatoes, quartered
* 2 teaspoons olive oil
* 2 teaspoons red wine vinegar
* 1/2 lime, juiced
* 1/8 teaspoon salt
1. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.
Mexican Egg Rolls
INGREDIENTS
1 (14 ounce) package egg roll wrappers
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can diced green chilies, drained
2 cups shredded pepperjack cheese
4 cups oil for frying, or as needed
Crumble ground beef into a large skillet over medium-high heat. Cook
until evenly browned, and drain off grease.
Add taco seasoning, and
cook according to package directions. Set aside.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375
degrees F (190 degrees C).
Lay out one egg roll wrapper at a time, and place a little more than
a tablespoon of the ground beef in the center. Top with a small
spoonful of green chilies, and a little bit of shredded cheese.
Roll
up according to package instructions, and seal edges, wetting with
water if necessary. Repeat with remaining wrappers and filling.
Fry the rolls in the hot oil until golden brown on all sides, about 5
minutes. Remove from the oil to drain on paper towels. Serve hot and
fresh.
granny thought:
This would or should work using flour or corn tortillas, maybe a toothpick to be sure it stays sealed?
Or skip the frying and bake?
I have used pizza dough and made calzones or fried pies, baked in the oven, which froze well and were handy for camping.
LOL, of course, I had added potatoes, corn, celery and onion to the mixture.......
granny
Candied Jalapeno Peppers
I N G R E D I E N T S
3 jalapeño peppers
1 cup granulated sugar
2 cups water
I N S T R U C T I O N S
Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.
Combine the sugar and water. Heat to make a simple syrup.
Cook the jalapeño strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.
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INGREDIENTS
* 1 tablespoon olive oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 2 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can Mexican-style stewed tomatoes
* 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
* 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
* 1 (8.75 ounce) can whole kernel corn, drained
* 1 (4.5 ounce) can diced green chile peppers
* 12 ounces processed cheese food, cubed
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped fresh cilantro
1. Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
2. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
3. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
http://groups.yahoo.com/group/Chili-Pepper/message/1
The 6-week excavation of the original Tabasco Sauce factory unearthed
thousands of artifacts and ruins and resulted in greater
understanding about the origins of a cultural phenomenon. The dig,
which was centralized at the site of the original laboratory on Avery
Island, yielded relics such as a flawless antique cork-top bottle,
remnants of the building’s foundation and outer walls, and a doorknob
used on the original exit door. The building is believed to have
served as a lookout and barracks for Confederates guarding teh salt
mine, and bullets and shotgun shell casings seem to confirm this. A
number of fosilized bone fragments littered the area, though these
were probably part of Edmund McIlhenny’s laboratory-housed natural
history display. Pretty cool!
-Mike (Moderator)
http://groups.yahoo.com/group/Chili-Pepper/message/4
With Christmas & holidays coming up, isn’t it time you
spend less time in the kitchen & more time relaxing?
Here’s a recipe that’s easy & delicious, & under 20
minutes.
Meatball & Pepper Subs
Yield: 4 servings
Heat scale: Mild to medium
3/4 pound ground beef
1 14-ounce jar pasta sauce
1 slice bread, crumbled
Chile flakes to taste
1/2 teaspoon salt
2 tablespoons olive oil
1 cup sliced onion
1 cup sliced green bell pepper
1 cup sliced red bell pepper
Dried basil leaves, to taste
1 loaf (20 inches) Italian bread
1. In a large bowl, combine the ground beef, 1/4 cup pasta sauce,
bread, chile flakes, & salt. On a sheet of wax paper, mold the
beef into a 4-inch square. Cut the square into 16 chunks.
2. In a very large nonstick skillet, heat the olive oil over medium
heat. Roll chunks of the meat mixture into balls & place into
skillet. Cook, turning frequently, until browned well on all sides.
3. Add the onion & bell peppers to the skillet with the meatballs.
Cook, stirring frequently, 3 minutes. Add the remaining pasta
sauce & a pinch of dried basil & bring the mixture to a boil. Cook
until the meatballs are no longer pink inside-about 5 minutes
longer.
4. Split the loaf of Italian bread in half horizontally & spoon the
meatballs, peppers, & as much of the sauce as possible into
it. Cut the loaf crosswide into 4 equal pieces & serve with the
remaining sauce.
Enjoy!
-Mike
Moderator & pepper lover
Here’s a chili recipe that’s made with coffee & beer
which is quite good! Even better when chili is topped
with onions, red peppers, & cheese.
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound cubed top sirloin
1 (14.5 ounce) can peeled and diced tomatoes with
juice
12 ounces dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
3 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chopped green chili peppers
Directions
1 Heat the oil in a large pot over medium heat. Add
the onions, garlic, ground beef and the sirloin and
saute for 10 minutes, or until the meat is well
browned and the onions are tender.
2 Then add the diced tomatoes, beer, coffee, tomato
paste, beef broth, chili powder, cumin, cocoa powder,
oregano, cayenne pepper, coriander, salt, 2 cans of
the beans and green chile peppers to taste.
3 Reduce heat to low and simmer for 1 1/2 hours. Add
the 2 remaining cans of beans and simmer for another
30 minutes.
-Mike
“Addictive Salsa”
1 - Red onion
6 - Roma tomatoes
1 - Yellow pepper
3-4 - Jalapenos
1 Tbsp - Fresh cilantro
1 tsp - Sugar
3/4 tsp - Salt
1/2 tsp - Garlic salt
1/4 cup - Orange juice
Chop ingredients to desired consistency, and combine in bowl,
add sugar, salt and garlic salt. Pour orange juice over top
and stir again. Cover and refrigerate for at least 2 hours.
Enjoy!
DISAPPEARING JALAPENO CHEESE BALLS
(They disappear quickly at parties!)
1 egg
1/2 c softened butter
3 - 4 fresh Jalapeno peppers - very finely chopped
1/4 c onion - very finely chopped
1 c cheese whiz
1/2 tsp chili powder
2 tsp baking powder
2 c flour
Preheat oven to 350. Beat the egg with a fork until well mixed.
Add the rest of the ingredients in the order given. Roll in 1”
balls and place on a cookie pan. Bake 10-12 minutes or until
light brown on the bottom. Remove from the pan and cool on
paper towels. Sprinkle with paprika or chile powder.
Makes about 24.
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