Recipe Box

On Sunday we would gather at great grandma's house to have a family dinner. There were aunt's, uncles, and cousins sitting around the table. Some of us propped up on phone books so that we could reach. We'd talk, eat, and mix our corn in with our mashed potatoes. But most of all we laughed. You can read more at:

November 07, 2005

Chili & Cornbread

I've been angsting over a kick-butt chili recipe, and though the spices are pre-packaged, I think that I found 'the one'.

2 lbs ground beef
2 14 oz cans Italian style stewed tomatoes
1tbsp fresh minced garlic
1/2 onion chopped
1 package Old El Paso chili seasoning [or your own favorite chili mix]
1/2 tsp anise seed
1 tsp ground corriander
1 28 oz can tomato sauce
1/4 cup worstechire sauce
1 28 oz can red kidney beans
6 strips of bacon

Brown the ground beef adding the worstechire sauce, minced garlic, and chopped onions. Drain [do not rinse] and then put in a crock pot.

Chop and fry the bacon until crispy, set aside.

Add the rest of the ingredients [do not drain the juices in the cans] to the crock pot and mix well.

Put on low heat for 4 hours or high heat for 2 hours.

Serve hot with sour cream, cheese, and sprinkle a heavy layer of bacon pieces on top.

This recipe is best prepared two days in avance, chilled in the refrigerator and then reheated before serving.

Crazy-Good Cornbread

2 packages Jiffy cornbread mix
2 eggs
1 can creamed corn
1/2 cup shredded colby/jack cheese
2/3 cup milk
3 tbsp margarine

Preheat oven to 400 degrees
Spray 9 x 13 baking pan with butter oil

Mix all ingredients well, pour in baking pan, bake for 20 minutes or until edges turn golden.

Cut and serve warm with butter.