Taste Something New

(Page 2 of 6)

November/December 2007
Jean Teller, senior associate editor 
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Thomasine Harkins, of Canton, North Carolina, sends this version, writing, “This chili is the kind you use on hot dogs. You can also use it on hamburger buns for chili rolls.”

Chili

1 pound ground beef
1/2 bottle (small) ketchup
Chili powder, to taste
1/2 teaspoon garlic salt
Cover meat with water and boil until pink is gone.
Pour off water and return to stove. Add ketchup, chili powder and garlic salt, to taste. Heat through.

B. Martin, of Cambridge, Ohio, sends another version.

Turkey Chili

1 pound ground turkey
1 medium onion, chopped
1/2 medium green pepper, chopped
1/4 cup sliced celery
1 can (16 ounces) kidney beans, with liquid
1 can (141/2 ounces) stewed tomatoes
1 can (12 ounces) tomato juice
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

In large skillet, place turkey and fresh vegetables. Cook over medium heat 10 minutes, stirring as it cooks. Add remaining ingredients. Bring to boil; turn down heat. Simmer 5 minutes, stirring occasionally.

Those cheesy potatoes

Sue Green, of Silver Point, Tennessee, writes, “I would like a recipe for hash brown casserole with a crunchy topping.”

This is one of my favorite recipes, and it would seem it’s a favorite of many of our readers. Kay Schroeder, of Mansfield, Ohio, sends this recipe.

Potato Casserole

2 pounds hash browns, slightly thawed
1 cup (2 sticks) butter or margarine, melted, divided
1 pint sour cream
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of chicken soup
2 cups cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed cornflakes

Heat oven to 350°F.

Mix together hash browns and 1/2 cup (1 stick) melted butter. Add sour cream, onion, soup, cheese, salt and pepper. Place in 13-by-9-inch casserole.

Mix together cornflakes and remaining butter. Spread over top of hash brown mixture. Bake for 1 hour. Yields 12 servings.

Note: Several readers use more or less cheddar cheese, some using specifically sharp cheddar cheese. One recipe used cream of onion soup instead of the chopped onions and the cream of chicken soup. Several readers mention they use cubed potatoes, while I prefer shredded potatoes. This recipe is perfectly suited to adjust to your family’s taste.

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