5 Tomatoes
1/4 Onion, chopped
3 Spoonfuls Green Chili Pepper, chopped
1-2 Cloves Garlic, minced
2-3 Spoonfuls Cilantro, chopped
Salt
All ingredients can be more or less to your taste.
Blend together in food processor (or chop) to desired consistency.
This recipe came from Ellen's Brother-in-Law and Sister-in-Law in Colorado. I made this with all kinds of veggies straight out of the garden this year & it was delicious!!!
Chili
1 Lb Lean Ground Beef
1/2 C Chopped Green Bell Pepper
1/2 C Chopped Onion
4 Cloves Garlic, minced
1 (15 oz) Can Tomato Sauce
1 (15 oz) Can Red Kidney Beans, undrained
1 (14.5 oz) Can Diced Tomatoes, undrained
2 to 3 t Chili Powder
1/2 t Salt
1/2 t Dried Basil, crushed
1/4 t Ground Black Pepper
Shredded Cheddar Cheese (optional)
Chopped Onion (optional)
Dairy Sour Cream (optional)
Crushed Red Pepper (optional)
In a 3-quart saucepan cook and stir ground beef, green pepper, 1/2 C chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, beans, tomatoes, chili powder, salt, basil and black pepper. Bring to a boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, crushed red pepper and/or sour cream.
Yields: 4 Main-dish Servings
1/2 C Chopped Green Bell Pepper
1/2 C Chopped Onion
4 Cloves Garlic, minced
1 (15 oz) Can Tomato Sauce
1 (15 oz) Can Red Kidney Beans, undrained
1 (14.5 oz) Can Diced Tomatoes, undrained
2 to 3 t Chili Powder
1/2 t Salt
1/2 t Dried Basil, crushed
1/4 t Ground Black Pepper
Shredded Cheddar Cheese (optional)
Chopped Onion (optional)
Dairy Sour Cream (optional)
Crushed Red Pepper (optional)
In a 3-quart saucepan cook and stir ground beef, green pepper, 1/2 C chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, beans, tomatoes, chili powder, salt, basil and black pepper. Bring to a boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, crushed red pepper and/or sour cream.
Yields: 4 Main-dish Servings
Banana Bread Special
1/2 C Butter
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
1 C Sugar
2 Eggs
3 Ripe Bananas, mashed
1/3 C Sour Cream
2 C Flour
1/4 t Salt
1 t Baking Soda
1/4 C Brown Sugar
1/4 C White Sugar
1/4 t Cinnamon
Preheat over to 325 degrees.
Mix butter, 1 C Sugar and eggs. Mix in mashed bananas and sour cream. Mix flour, salt and baking soda together; add to mixture.
Put batter into wax-paper-lined large loaf pan.
Mix 1/4 C Brown Sugar, 1/4 C White Sugar and 1/4 t Cinnamon. Sprinkle over the top of the banana bread before putting into the oven. Bake for 1 hour to 1 hour 15 minutes, or until toothpick clean.
Yields: 1 Large Loaf
*This is a VERY sugary bread - great dessert bread!
Chex Party Mix
6 T Butter
2 T Worcestershire Sauce
1 1/2 t Seasoned Salt
3/4 t Garlic Powder
1/2 t Onion Powder
3 C Corn Chex Cereal
3 C Rice Chex Cereal
3 C Wheat Chex Cereal
1 C Mixed Nuts
1 C Bite-size Pretzels
1 C Garlic-flavor bite-size Bagel Chips
Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
2 T Worcestershire Sauce
1 1/2 t Seasoned Salt
3/4 t Garlic Powder
1/2 t Onion Powder
3 C Corn Chex Cereal
3 C Rice Chex Cereal
3 C Wheat Chex Cereal
1 C Mixed Nuts
1 C Bite-size Pretzels
1 C Garlic-flavor bite-size Bagel Chips
Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Puppy Chow
9 C Chex
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Powdered Sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter and butter. Remove from heat and stir in vanilla.
Pour over chex cereal, put into a large paper bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
Sweet & Spicy Shrimp
1 Lb Large Raw Shrimp
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt
Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.
Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.
3 T Olive Oil
3 T Lemon or Lime Juice
2 T finely chopped Green Onions
1 T Honey
2 t Horseradish
1 t finely chopped Fresh Garlic
1 - 2 t Hot Pepper Sauce
1/4 t Salt
Fill 3 Qt Saucepan with water. Bring to a boil over high heat (6-7 minutes). Add Shrimp. Cook until shrimp turn pink (3-4 minutes). Rinse with cold water. Drain well.
Combine marinade in large ziploc bad; add shrimp. Turn to coat several times. Refrigerate at least 4 hours; turning occasionally.
Shrimp and Pasta
2 T Olive Oil
1/2 C Chopped Onion
1 T Sugar
1 t Dried Leaf Basil
1 1/4 t Salt
1 Lrg Can (28 oz) Tomatoes in Puree
1 Can (6 oz) Tomato Paste
1/3 C Water
1 1/2 lb Large Shrimp
1/4 C Dry Sherry or White Wine
1/2 to 1 t Crushed Red Pepper
Heat olive oil in 3-4 Qt Saucepan over medium-high heat, add onion and saute until very
softened and beginning to yellow; 6-8 minutes. Stir in sugar, basil, salt, tomatoes with puree, tomato paste and water.
Heat to boiling.
Reduce heat to low; cover and simmer for 30 minutes.
Add the shrimp, sherry or wine and crushed red pepper.
Bring to a boil, stirring occasionally. Simmer for about 1 minute longer or until shrimp are cooked through. Serve with hot cooked pasta and parmesan cheese.
1/2 C Chopped Onion
1 T Sugar
1 t Dried Leaf Basil
1 1/4 t Salt
1 Lrg Can (28 oz) Tomatoes in Puree
1 Can (6 oz) Tomato Paste
1/3 C Water
1 1/2 lb Large Shrimp
1/4 C Dry Sherry or White Wine
1/2 to 1 t Crushed Red Pepper
Heat olive oil in 3-4 Qt Saucepan over medium-high heat, add onion and saute until very
softened and beginning to yellow; 6-8 minutes. Stir in sugar, basil, salt, tomatoes with puree, tomato paste and water.
Heat to boiling.
Reduce heat to low; cover and simmer for 30 minutes.
Add the shrimp, sherry or wine and crushed red pepper.
Bring to a boil, stirring occasionally. Simmer for about 1 minute longer or until shrimp are cooked through. Serve with hot cooked pasta and parmesan cheese.
Subscribe to:
Posts (Atom)