Wednesday's Chilli - Submitted to us by Jean Feverhelm
Ingredients:
| 1½ lb. ground beef | 1 tablespoon chilli powder |
| 2 teaspoons ground cumin | ½ teaspoon pepper |
| Few drops Tabasco pepper sauce | 21 ounce can red kidney beans |
| 6 ounce can tomato paste | 8 ounce can tomato sauce |
Method:
Brown the beef and drain off the fat. Add all the spices, beans and tomatoes. Stir well. Heat to boiling and then turn the heat down to simmer for at least 20 minutes.
Mexican Chicken Enchiladas - Submitted to us by Sonia Gardner
Ingredients:
| 4 chicken breasts, diced | 3 cups Cheddar cheese, shredded |
| 1 onion, chopped | 1 can tomatoes with green chillies |
| 8 oz sour cream | 2 cans mushroom soup |
| 3 tablespoons melted butter | 1 small jar salsa |
| 10 soft flour tortillas |
Method:
Grease a 9 x 13 baking pan. Reserve 1 can of soup, the salsa and 1/3 of the cheese for later use.
Spoon mixture in tortilla and roll up. Place in the greased pan.
Now pour the reserved ingredients over the top of tortillas Bake at 350º for 30 minutes or until bubbly.
Best Biscuits - Submitted to us by Nancy Kraft
Ingredients:
| 2 cups flour | 1 tablespoon baking powder |
| 1¼ teaspoon salt | 2½ teaspoons sugar |
| 1½ cups heavy cream | 4 tablespoons melted butter |
Method:
Heat oven to 425º Mix ingredients and put out on floured board. Roll out and cut biscuits. Brush each side with melted butter. Bake on un-greased baking sheet for about 16 minutes.
Breakfast Casserole (serves 10) - Submitted to us by Sonia Gardner
and 
and much more!| 12 eggs | 4 cups milk |
| 12 slices bread (crusts only) | 2 pounds bulk sausage (not links) |
| 2 teaspoons salt | 2 teaspoons mustard |
| 2 cups shredded sharp Cheddar cheese | 8 ounce can mushrooms |
Method:
Brown the sausage, drain and cool. Beat the eggs and add milk, salt, mustard, bread crusts, mushrooms and cheese. Stir in sausage and place in two greased glass baking dishes. Refrigerate overnight. Bake at 350º for 40 to 45 minutes.
Casserole Supreme (serves 5-6) - Submitted to us by Shirley Bender
|
2 cups Pepperidge Farm stuffing mix (or other stuffing mix) 2 x 10 oz pkg frozen French cut green beans, cooked ½ cup slivered almonds 2 cups diced cooked chicken, ham, or beef 1 x 10 oz can cream of mushroom soup + ½ cup milk |
Method:
Put in buttered 8x8x2" pan in the following order:
- 2/3 cup dry stuffing mix
- green beans
- almonds (omit for beef or ham)
- meat
- soup mixed with milk
- Add ¼ cup hot water + 2 tablespoons melted butter to remaining 1 1 /3 cup stuffing mix.
Place on top of casserole and bake 25-30 minutes at 400º until brown and bubbly.
Orange Cookie to die for - Submitted to us by Nancy Kraft
| 1 tablespoon fresh orange | ¼ teaspoon baking soda |
| 2¼ cups flour | 1 tablespoon baking powder |
| ¼ teaspoon salt | ½ pound butter |
| 1½ cups sugar | 1 egg |
| 1 tablespoon finely grated orange zest |
350º 12 to 15 min. until light brown around edges.
American Brownies - an American kids' favourite - Submitted to us by Nancy Kraft
| 1 cup butter (at room temperature) | 12/3 cups of sifted flour |
| 8 ounces unsweetened chocolate (chopped) | 5 large eggs |
| 2 teaspoons pure vanilla essence | 3¼ cups sugar |
| ¼ teaspoon sugar | 7 ounces semi-sweet chocolate (cut into chunks) |
Heat the oven to 400 degrees. Butter and flour a 9 x 13 inch baking dish.
Set the dish aside
Melt the unsweetened chocolate and the butter together, stirring constantly.
Beat the eggs, vanilla and sugar in a bowl for about 10 minutes.
Add the chocolate mixture. Reduce the speed of the mixture to slow and add the flour and salt.
Fold in the semisweet chocolate chunks.
Pour batter into prepared pan. Bake about 25 to 30 minutes till the edge starts to pull away from
the sides of the pan, and the centre is still moist.
Cool on a wire rack. Using a serrated knife, cut into 24 squares.
Store up to a week in an airtight container. (Nancy says "Don't worry, it won't last that long! Enjoy")
Corn Chowder - a favourite in the Fall - Submitted to us by Lynn Lewis
| 6 ears of fresh corn (or use 3½ cups frozen whole kernel corn, thawed and drained) | ½ cup butter |
| 1 large sweet onion, chopped | 2 carrots, chopped |
| 1 celery stick, chopped | 29 ounces chicken broth (fresh or canned) |
| 1 teaspoon salt | ½ teaspoon pepper |
| 2 cups milk | 2 tablespoons all-purpose flour |
Cut the corn kernels from the cob.
Melt the butter in a large soup pot over a medium heat.
Add corn, onion, carrot, and celery, and sauté until tender.
Add broth, salt and pepper, bring to the boil, reduce heat and simmer for 20 minutes.
Whisk together milk and flour until blended.
Gradually add to the broth mixture. Cook over low heat for five minutes.