Category: Recipe of the Week

No self-respecting Texican would ever put mushrooms or beans in chili. You can serve chili with beans, but never Beans in chili. Ingredients: The easy way is to use Wick Fowler’s Two Alarm Chili Mix, I have never been able to make it better myself. However, you can duplicate it yourself if you are averse to buying a pre-packaged mix: 2 lbs ground beef, ground for chili (I prefer a mixture of Venison and Wild Hog/fat back myself) 1 (8 ounce) can tomato sauce 2 cups water 2 teaspoons paprika 4 teaspoons cumin 1 tablespoon dried onion flakes 1?4 teaspoon …

Ingredients: 1/2 lb ground chuck 1/2 green bell pepper, diced 1 large yellow onion, diced 2 green onion stems, chopped 1 (4 oz) can of mushroom stems and pieces, drained 1 (15.5 oz) can of (Spartan) chile beans 1 (15 oz) can of (Meijer Naturals) tomato sauce 1 (14.5 oz) can of (Spartan) petite diced tomatoes Chopped jalapenos, chili powders, and salt and pepper, to taste (optional) Directions: Saute diced onions, drained mushrooms, green pepper, and ground chuck in coconut oil. In a crock pot on low to medium heat, add canned beans, tomatoes, and tomato sauce. Drain grease off …

Depression era cake with no eggs. Ingredients: 1 cup brown sugar, packed 1 1/2 cup water 1/2 cup butter (or oleo) 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup chopped pecans 1 tsp baking powder 1/2 tsp allspice 2 cups flour 1 tsp soda 1/2 tsp salt 3/4 cup raisins, chopped Directions: Boil sugar, raisins, water, butter and spices for 5 minutes, let cool. Mix flour, soda, baking powder, salt, and pecans together and add to first mixture. Pour into paper lined pan 9x5x3. Bake at 350 deg for 40 to 55 min. Cool 5 minutes and turn onto cake …

Ingredients: 3 cups self-rising white flour 1 1/2+ cup Bulgarian buttermilk (not low fat) Directions: Heat oven to 450 degrees. Mix flour and buttermilk together to form dough. If needed, add extra buttermilk. Do not over mix. Put a little flour on counter; dump dough on counter and knead four times. Turn dough over and pat to about an inch thick. Cut out biscuits with cutter or pinch off in small balls. Place in a cast iron skillet or baking pan that has been sprayed with cooking spray or coated with a light coat of bacon grease or shortening. Bake …

Ingredients: 2 cans Ro-tel (tomatoes and green chilis) 2 cans condensed Minestrone soup 2 cans pinto beans or your favorite 2 lbs. ground beef or venison 1 lb. Velveeta, cubed (or similar melting cheese) Directions: In a soup pot, brown ground meat and drain Add rotel, soup, beans, and meat, and cook over medium heat about 15 minutes. Add cheese, turn soup on low until cheese is melted. Stir well. Serve with tortilla chips, bread, or crackers. This recipe can be easily halved or doubled. If I don’t have canned beans, I have substituted diced, canned potatoes. Yummy both ways. …

Ingredients: 2 cups warm tap water (Let your wrist tell you the temp. It needs to be like a very warm baby bottle.) 1 1/2 Tablespoon dry yeast 2/3 cup sugar or less, depending on how sweet you want your bread 1 1/2 teaspoon salt 1/4 cup vegetable oil 5-6 cups all-purpose flour Directions: In a small bowl to proof yeast, add water, yeast, and 1 tsp of the sugar. Let sit 10 minutes while mixing dry ingredients. Add 5 to 5 1/2 cups of the flour to mixer bowl. Add sugar, salt. Mix lightly, then add the oil and …

Ingredients: 1 large White Grape Juice, usual large plastic container 1 generous handful mint leaves, coarsely chopped 3 medium juicy green Limes, sliced thinly Directions: Pour off about 1 cup of the grape juice to make room to add your coarsely chopped mint leaves. Add thinly sliced limes. Replace the cap and then rock your grape juice bottle back and forth to circulate the juice in and around the mint leaves and lime slices. Refrigerate overnight to incorporate the flavors. Pour into serving cups or pitcher through a screen sieve that’s fine enough to catch the mint leaves and lime …

Ingredients: 1/4 cup peanut butter 2 Tbsp chopped peanuts 4 Tbsp soy sauce 1 Tbsp instand minced onion 1 Tbsp minced parsley 1 clove garlic, crushed Several drops of red pepper sauce 1/8 tsp ground ginger 4 whole chicken breasts, halved, skinned, and boned 2 Tbsp honey 1 Tbsp melted butter 1 (10 1/2 oz) can chicken broth 1 Tbsp cornstarch Directions: Mix peanut butter, peanuts, 2 tablespoons of soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on the inside of each chicken breast and fold in half; close with a small skewer or toothpick. Place in a …

Ingredients: 2 lbs round steak, 1/2 inch thick 2 medium carrots 1 large dill pickle 2 Tbsp flour 1 tsp salt 1/4 tsp pepper 1/8 tsp garlic salt 2 Tbsp salad oil 1 (8-oz) can tomato sauce 1 small onion, chopped 2 Tbsp minced parsley Directions: With meat mallet, pound steak until 1/4 inch thick. Cut into 5 or 6 serving pieces. Cut each carrot into thin sticks and the pickle into 5 or 6 strips. Place several carrot sticks and one pickle stick on each piece of meat. Beginning at narrow end, roll up, securing with small skewers or …

Ingredients: 5 to 6 green peppers 1/2 lb. lean ground beef 1/4 cup finely chopped onion 1 Tbsp. chopped pimiento 1 tsp. salt 1 (12 oz) can whole kernel corn, drained 1 Tbsp. Worcestershire sauce 1 tsp. prepared mustard 1 (10 3/4 oz) can condensed cream of tomato soup Directions: Cut a slice off the top of each pepper and remove the core seeds and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon beef mixture into hollowed out peppers. Stand peppers up in a slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour …

This is a hearty soup for the beginning of the Fall season, and it harkens back to the type of soups that my mother, grandmother, and even great grandmother would make. Grandmother, my Baba, and great grandmother cooked on a coal burning cook stove. I hope you like this as recipe as much as I do. Ingredients 1 pound ground venison, beef, bison or turkey 7 oz link of your favorite sausage– smoked or Polish Kielbasa, thinly sliced in rounds ¼ head of green cabbage, thinly sliced 1 Tbsp unsalted butter 4 cups cold water 1 can (14 ozs) tomato …

This one is a super simple recipe that has stood the test of time. Everyone was making it in the late 70’s/early 80’s, and we’re still making it and delighting company and get-togethers all these years later. Ingredients: 2 blocks (8 oz. ea.) cream cheese 1 bunch green onions, minced 1 small pkg. (7 oz., or 1/2 of a 16-oz. pkg.) ham lunchmeat, diced small generous dash of Accent (optional) 1/2 c. finely chopped pecans snack crackers Directions: In mixing bowl combine cream cheese, onions, ham lunchmeat bits, and Accent (if using). Mash well with hands or spoons, and shape …

Instructions: 1lb lean ground beef 1 small onion, chopped 1 tsp salt 1 to 2 tsp chili powder 1 bay leaf 1 tsp Worcestershire sauce 2 (8oz) cans tomato sauce 2 (16oz) cans kidney beans, drained Directions: In a skillet or slow-cooking pot with a browning unit, break up beef with a fork and cook until lightly browned Pour off excess fat. In a slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings. …

Hello, Jim and Hugh! Here is another recipe for the blog. It is a great time of year for preserving the harvest, whether it is planted or foraged. I am fortunate to have numerous native persimmon trees, Diospyros virginiana, on my property. It’s free foraged food, and this year I was able to get to them before the deer, coyotes, or the cows. If you have not ever tried a ripe persimmon, the best description I can give you is to imagine a honeyed apricot. The taste is fantastic. Always be certain that it is a ripe persimmon. Green ones …

This is a flavorful, simple, and inexpensive casserole for any occasion where you’d like to provide a meal to someone in need, such as when there’s a new baby, or a medical or condolence call. I like to make it in a disposable aluminum pan, approximately 10” x 12” in size, so that the recipient doesn’t have to be concerned with returning a dish, and I deliver it with a loaf of store-bought French bread on top. Voila! It’s a complete and comforting meal for the family. It also freezes well (along with the bread, too), if it’s not needed …