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MY BRAND CHILI

Some like ground beef; Some like beef cubes.
Some like beans; some don't
Some like it HOT; some don't (mo hotta, mo better for me)
This is the way I like it

2 Wick Fowler's 2-Alarm Chili Kits
4 lb. ground chuck
2 8 oz. cans tomato sauce
4 8 oz. cans water (and if it doesn't look like enough, a couple more cans)
2 10 oz. cans Original Ro*tel Diced Tomatoes and Green Chilies
3 27 oz. cans Bush's Chili Beans

Get your biggest pot available. I use my 12 qt. stock pot.

Brown the chuck and pour off the grease. Use a potato masher and break up the beef into as small pieces as you like. Add chuck to the stock pot. On my electric range I use the #3 setting, to slow cook.

Add ingredients from 2-Alarm Chili Kit, except salt, following instructions on inside package. Stir to mix.

Add Ro*tel, including juice. Stir to mix.

Add beans with juice. Stir to mix.

When it comes to adding the salt and Masa, I don't. Suit yourself.

I may add one or two cups of water also While the pot is heating up and smelling soooo good, you can:

Fix some toppings if you desire:
Shredded Cheese
Chopped Onions
Sliced Jalapeno
Saltine Crackers (yes, I've seen them crushed and spread on top) I eat them on the side

When the Chili is heated thru, serve it up; put the toppings on the table; enjoy.

After the Chili cools, fill up your freezer containers in the quantities you desire. Freeze and then pull them out as you want more.



CHERRY-PINEAPPLE DUMP CAKE

INGREDIENTS

1 box Duncan Hines Yellow Cake Mix
1 can Cherry Pie Filling
1 15 oz. can Crushed Pineapple
2 sticks butter

DIRECTIONS

Preheat oven to 350.

Grease a 9x13 glass baking dish.

Dump Pie Filling into dish and level.

Dump Pineapple (with juice) over pie filling and level.

Dump cake mix over pineapple and level.

Cut butter into "butter pat" size pieces and place over cake mix, spaced out so as to cover cake mix.

Bake 1 hour.

Serve warm or at room temperature. Refrigerate overnight and reheat in microwave.



CHICKEN IN CREAMY FRENCH MUSTARD SAUCE
Serves 4

Four 5- to 6-oz. boneless, skinless chicken breast halves
Salt
Ground black pepper
About 1/3 cup flour
1 tbsp. butter
1 tbsp. vegetable oil
1/2 cup chicken broth or white wine (wine makes the dish taste very French)
3 tbsp. French-style mustard (smooth or whole-grain is okay)
3/4 cup crC(me fraC.che or heavy (whipping) cream
3 tbsp. chopped fresh chives or parsley

1. Season chicken. Pat chicken dry on paper towels. Sprinkle both sides of each piece with salt (takes about 1 teaspoon to season all of them) and pepper. Spread flour on a plate. Lay chicken in flour, then flip pieces over to coat completely.

2. Fry chicken. Set large (10-inch) skillet over medium to medium-high heat. Add butter and oil. When butter melts and just begins to brown, quickly and gently pat chicken between palms to distribute flour evenly, shake off excess and lay chicken in pan in a single layer. When brown underneath??”about 3 minutes??” turn with tongs and cook the other side until brown outside and cooked through ??”about 5 minutes more. The chicken should be juicy, but not pink inside??”cut into the center with a small knife to make sure. Remove chicken to a clean plate. Reduce heat under pan to medium.

3. Make sauce. Immediately pour in broth or wine. (Pour from side to minimize spattering.) Use a spatula to scrape up any sticky bits from bottom of pan. Boil until almost syrupy looking??”about 2 minutes. Add mustard and Cr??me fra?®che or cream. Boil until sauce has thickened slightly, 3 to 5 minutes. Taste and add as much salt as you think necessary.

4. Serve. Place chicken breasts on dinner plates. Spoon sauce over each one. Sprinkle with chives or parsley and serve.

Source: Rick and Lanies Excellent Kitchen Adventures - Rick Bayless - 2005



ANNE MARIE'S ITALIAN PASTA SALAD

1/2 lb. bow-tie pasta
1/2 lb. cubed mozzarella cheese
1/4 lb. thin-sliced salami - use the smaller diameter salami
1 can large black olives, drained
1 pkg. grape tomatoes
1 8 ox. bottle Old Cape Cod brand Sun-Dried Tomato Olive Oil and Basil dressing (if you can't find it, use any similar brand)
Small bunch fresh basil snipped
Ground pepper
Optional -- cucumbers, cubed

Cook pasta al-dente' then add the rest of the ingredients, add dressing and toss. Chill for an hour or so at least. Great leftover too!



KUNG PAO CHICKEN
Serves: 4-6

1 Lb. boned and skinned chicken breast halves - cut in 1" cubes
1 Tbs. soy sauce
1 1/2 Tbs. cornstarch mixed with 1 1/2 Tbs. cold water
2 Tbs. dark soy sauce
1 Tbs. dry sherry
1 Tbs. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
1 1/2 Tbs. vegetable oil
1/2 cup unsalted roasted peanuts
vegetable oil - for deep-frying
2 Tbs. vegetable oil
8 dried red chili peppers - seeds removed, chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

-Combine chicken cubes, 1 Tbs. soy sauce, and cornstarch mixed with water.
-Allow to marinate for 30 minutes.
-Combine 2 Tbs. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
-In a hot wok, stir-fry the peanuts in 1 1/2 Tbs. oil until golden brown, remove peanuts from wok, and set aside.
-Fill wok with vegetable oil for frying and heat to 350 degrees.
-Carefully slide the chicken into the wok, piece by piece, and fry 1 minute.
-Remove from oil and drain on a brown paper bag.
-Remove oil from wok.
-In a hot wok, stir-fry the red peppers in 2 Tbs. oil until they turn dark.
-Add the ginger, garlic, and chicken to the wok and fry, stirring constantly.
-Stir the prepared sauce and add to the wok.
-Stir and cook wok contents until the sauce is thickened.
-Stir in peanuts and serve.



TORTILLA-BLACK BEAN CASSEROLE

Using low-fat dairy products makes this meatless main dish more healthful. If you like, light dairy sour cream, salsa, and sliced green. Onions also make tasty toppers.

2 cups chopped onion
1-1/2 cups chopped green sweet pepper
1 14-1/2-ounce can tomatoes, cut up
3/4 cup picante sauce
1 or 2 cloves garlic, minced
2 teaspoons ground cumin
2 15-ounce cans black beans or red kidney beans, drained and rinsed
Nonstick spray coating
10 7-inch corn tortillas
2 cups shredded reduced-fat Monterey Jack cheese (8 ounces)
Shredded lettuce (optional)
Sliced small fresh red chili peppers (optional)

In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in beans.

Spray a 2-quart rectangular baking dish with nonstick coating. Spread one-third of the bean mixture over bottom of the dish. Top with half of the tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and bean mixture. Cover and bake in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 10 minutes.

If desired, place some shredded lettuce on each serving plate. To serve, Cut casserole into squares and place atop lettuce. Garnish with chili peppers, if desired. Makes 6 to 8 main-dish servings.

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For Two...

CHICKEN IN MUSTARD SAUCE

2 teaspoons oil
2 chicken breast fillets, skin removed
3 spring onions, trimmed and halved
1/2 cup mayonnaise
1 tablespoons chicken stock
1 teaspoon grated lemon rind
1 tablespoon Whole grain or Dijon Mustard
Fresh ground black pepper, to taste

Heat the oil in a skillet. Add the chicken and spring onions. Cook the fillets for 3 to 4 minutes on each side or until cooked through. Transfer the fillets to heated serving plates. Remove the pan from heat, add the mayonnaise, chicken stock, lemon rind and mustard to pan. Season to taste with the pepper, stirring to combine ingredients. Spoon the mustard sauce over the cooked chicken and serve accompanied by salad or fresh vegetables.

Serves 2



TILAPIA WITH GARLIC BUTTER

Tilapia is a great choice for a low carb diet or any healthy diet.

INGREDIENTS:

2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
4 tilapia fillets

PREPARATION:

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350?° for 12 to 15 minutes, until tilapia flakes easily with a fork.

Serves 2.