Taste Something New

Chili (version 1)
Chili (version 2)
Turkey Chili
Potato Casserole
Kraut-Pineapple Salad
Lazy Daisy Oatmeal Cake
Mocha Oatmeal Cake
Deviled Pork Chops
Cajun Pork Chops
1937 Soda Bread
Depression Potato Bread

Cold-weather weekends are a great time to try out new recipes, and this Recipe Box contains a few favorites. Chili is perfect for evening meals with the entire family around the table, or weekend get-togethers with a bushel of friends. Add fresh bread (or corn bread) and a fresh salad, and you have a feast!

The hash brown casserole – or cheesy potatoes, as my co-workers call it – is delicious any time of the year; however, it’s an easy way to dress up a holiday menu. It only takes a few minutes to mix and an hour to bake. With a hot, cheese-filled potato dish on the table, you just can’t go wrong.

And a holiday dinner would be incomplete without dessert. Try an oatmeal cake for a slightly different take on traditional sweets.

Create something completely new as an experiment – how about Deviled Pork Chops, Depression Bread or Kraut-Pineapple Salad. You may find a new favorite!

Chase away those chills

Harold Sanders, of Edwards, Missouri, requests chili recipes.

Sandra Schulz, of Le Mars, Iowa, writes, “This recipe was one my mother created. I liked it so well that I took it to my cooking class in high school. The teacher said it was the best she’d ever seen.”

Chili

1 pound ground beef
1 onion, finely chopped
1 clove garlic, crushed
1 can (16 to 17 ounces) crushed tomatoes
1 can tomato sauce
1 can tomato puree (1 can tomato paste mixed with 1 can water)
1 package chili seasoning or 4 to 5 tablespoons chili powder
4 cups water
1 tablespoon sugar
Salt and pepper, to taste
1 can red beans

In heavy, large pan, sauté ground beef, onion and garlic. Add all other ingredients except beans, and cook for about 1 hour. Add beans and cook until hot, about 5 minutes.

Note: Sandra makes a few changes: “In place of water, I use LB Jamison Beef base. I cook everything, beans and all, about 30 minutes. I don’t like chili that is sloppy to eat, so I add cornstarch mixed in about 1/4 cup cold water and cook until the broth is a light glaze. I use corn or tortilla chips in place of crackers. I make a chili-chip casserole that can be made in a cake pan or items put out like a buffet to assemble your own. You place chips on bottom of pan or bowl, cover with chili, top with favorite grated cheese, top this with shredded lettuce and chopped tomatoes. Serve with sour cream on the side.”