Delicio Recipe List

I am experimenting with chili recipes again. I just enjoy chili, and enjoy trying new ones. I have one lined up to try out on the hungry crew soon, but for today, I want to post my tried and true chili. This one is thick, meaty, and delicious. Texas Chili #1 5 pounds hamburger (chili grind is nice, but too expensive unless you happen to find it on sale) 2 onions, chopped 3 cloves garlic, minced Brown meat with onions and garlic drain if needed Add: 2 large cans crushed tomatoes 1 can rotel (your choice on the heat level) about 6 T. chili powder 2 T. cumin 1 T. oregano 4 T. paprika 2 tsp. "superior taste- better than bouillon" beef base- this is sold at Walmart and is right next to the cubed beef bouillon several good splashes of Tabasco sauce beans- sometimes I cook mine, sometimes I use canned. Whatever, just add as many beans as you like, or none if you don't think they belong in there salt and pepper Heat almost to boiling then cook over low heat. If it dosn't seem...

I used to make bread, by hand, very often. I loved making bread. The whole process, even the kneading. But making bread takes time, four or five hours or so from start to finish, and that kind of time is in short supply these days. So, I make bread on special occasions. Rolls for Thanksgiving, that sort of thing. For the most part, the smell of bread baking is gone from my kitchen. Or should I say was. In the last week I have made 4 loaves of fresh, French style bread, and it took me about 15 minutes of actual hands on time. The rest of the time, the yeast and time were doing all the work. This is thanks to an an article in Mother Earth News reviewing a book called "Artisan Bread in Five Minutes a Day". The process is quite simple. Mix your dough, (about 5-10 minutes mixing time) which is much more moist than the traditional dough, and let it set. A couple hours on the counter, and then pop it in the refrigerator. With the basic "boule" dough, you can use it to make...

This one is a real winner at our house, and has also been popular at any pot-lucks I have taken it to. I have had this recipe since 1984, and have made it many times. It is truly one of our favorites. Brown 2 pounds ground beef with a large onion. Drain if needed. Add 1 or 2 cloves garlic and 2 cans diced green chilis, salt and pepper. In a 9X13 pan: Layer the bottom with tortilla chips, crush them a bit into place. Add a layer of the meat mixture. Add a layer of grated cheese. Use lots of cheese. (I buy the grated "Fiesta Blend" cheese at Walmart.) Add another layer of tortilla chips, pressing into place as before, more meat, cheese, ect, until all is used up. Pour 2 cans of chicken with rice soup over the top. (store brand works fine) Now add 2/3 cup water around the edges of the pan. Bake at 400* until hot throughout, 20-30 minutes.

It's been called "yellow sauce" around our house for years. My first knowledge of it was that is was from Aunt Nell, although where it originally came from I don't know. Maybe Aunt Nell invented it. It has been my experience with this stuff that you either like it, or don't. I have not encountered any in-betweens with this stuff. We use it as a meat dip, a sauce to use especially with ham and turkey. In fact, I find it hard to eat either without this sauce. CURRY DIP: 2 cups mayonnaise 1/2 cup sour cream 1/4 tsp. tumeric 2 tsp. curry powder 4 tsp. sugar 2 tsp. salt 2 tsp. fresh lemon juice (I use real-lemon) 2 cloves garlic (1/4 tsp. garlic powder) 1/4 cup minced parsley "Mix ingredients together and refrigerate. Will keep a long time." Its also good as a sandwich spread for ham or turkey sandwiches. I would also think it might be good as a vegetable dip.

This is a very old recipe that was common years ago, not as common today, but still just as delicious. Gran's tattered copy in her old wooden recipe box is yellow, splattered and torn. Well used. I looked online for a little help, as her recipe called for "butter, the size of a walnut" and had you using the cold water test which I have had little success with. I found an identical recipe online (assuming a walnut's worth of butter is a tablespoon) but this one gave temperature readings instead of dropping into cold water. DATE LOAF CANDY 2 cups sugar 1 cup milk 1 T. butter In a large heavy saucepan, cook and stir until it reaches 235*. Remove from heat, add: 1 tsp. vanilla 1 1/2 cup chopped dates** 1 cup chopped pecans (Gran says walnuts, but I use pecans 'cause I don't like walnuts) Stir, or better yet have someone else stir, for about 5 minutes. Have a damp tea-towell laid flat on counter. Form a log on the tea-towel, roll the tea-towel around it, and then ...

One of my earliest memories of my Mom's mom (Gran) was her taking a plate of deviled eggs to a sick friend. This had to be in about '66 or'67. Gran's deviled eggs were the best, and I am so glad that I had her write it down, as it is one recipe that was not in her wooden recipe box, which I now have. There are no exact measurements here, you just have to use your own judgement. I usually boil 18 eggs, peel and cool, cut in half Mash yolks, add a cup or so, give or take, of mayonaise. NOT miracle whip. Its easier to add more than to take it out if you get too much. Now Gran used regular yellow mustard. I have taken to using spicy brown mustard. Either way, a little less than a tablespoon of it. About a tsp. of salt, again, go easy, adding more if needed. Now add a "little bit" of apple cider VINEGAR. I usually just pour a little bit into the cap. Mix all up, put into egg halves. Sprinkle with paprika if you want. Enjoy!

This is an extremely easy recipe for Christmas cookies. Take any flavor of cake mix. Add 1 pound butter. (yes, pound of butter). Add 1 1/2 - 2 cups flour, depending on the consistency you want. Mix up good. These can be rolled out and cut, rolled up refridgerator style and sliced, or put through a cookie press. Decorate as you want. **You can add a tsp or so of peppermint extract to white mix and make candy canes.** They are a shortbread textured cookie. Merry Christmas!

These things might sound unhealthy, but they're not. They have apples in them, so how can they be bad for you? I made them for a church pot-luck not long ago and they were a hit. 2 granny smith apples 2 cans crescent rolls 2 sticks butter 1 1/2 cups sugar 1 tsp. vanilla 1/2- 1 tsp. cinamon bottle or can of mountain dew Butter a 9X13 pan. Peel, slice and core apples. Wrap each slice in one of the unrolled crescent rolls. Lay them all in the 9X13 pan. In a sauce pan melt the butter; add the sugar. Add the vanilla. Pour this over the top of the dumplings. Pour a cup or 2 of the mountain dew all over and around the dumplings. (drink the rest!) Sprinkle with cinamon. Bake at 350* for 35-45 minutes. You want it nice and crispy-browned on top. We had a pot-luck at church a few months back and I took these. They were a hit. Yummy!

Pozole, posole... however you spell it, Pozole is "muy delicioso!" Pozole is a Mexican stew. Pork and hominy stew to be a little more precise. Now don't run off! Its really very good! And it lacks the somewhat questionable ingredients of some other Mexican stews/soups. No tripas in here! Just good eating stuff! Here is how I make my pozole: I buy a good sized pork roast, cook it in the crock pot, and we have it for supper one night. The next day I use the leftovers to make pozole! Saute 1 onion, and quite a bit of garlic. Add 1 chipotle pepper in adobo sauce*. You will want to mince the pepper a bit. Add about 1 tsp. oregano, 1 tsp. cumin, and salt and pepper. Add about 2 pounds of the meat, cut up. Add more garlic. Add 1 can rotel (hot, regular or mild to your taste) 1 good sized can green chilis or a couple small ones, and 4 cups chicken broth. Now add 1 large can white hominy. Simmer a bit, then eat up! There are many garnishes suggested for pozole, chopped onions, c...

The Carrot Stew (below) turned out delicious. I served corn bread with it. I made my usual corn bread, but substituted whole wheat flour for regular white flour. The result is a bit heavier than with white, and I actually like it that way. (If I was talented, I would add a picture here of a steaming slice of corn bread with buttter melting on the top. It would make you really want to make corn bread.) 1 cup whole wheat flour 1 cup corn meal 4 tsp. baking powder 1 tsp. sugar 1/2 tsp. salt 1 cup milk 1/4 cup oil 1 egg Mix it up, bake it in a 375* oven for 20-25 minutes. Use a greased cast iron skillet to cook it in. Nothing makes corn bread like baking it in cast iron! Corn bread is quick and easy to mix up. No need for mixers or a lot of time. I like to mix mine up in a bowl with a humble wooden spoon.

My first recipe to post, Carrot Stew. Stew, heavy on the carrots. Jenny, 13, came in last night with a Walmart sack full of carrots, carrot tops, and dirt. A neighbor had planted a garden in spring. Illness in the family forced her to bequeath the garden to another neighbor. Later, that neighbor moved, and gave the dwindling garden to my youngest daughter. It was late summer, and we enjoyed several batches of cherry tomatoes. Its December, and fresh, organic, healthy carrots sounded great. I washed them up in cool running water, no need to peel these guys and loose the vitamins in the peel. This morning I cut up a small roast we had in the freezer, added about 3 pounds of carrots, a couple potatoes, onion, garlic, three stalks of celery, and a large can of tomato soup. Its in the crock pot right now, and I know the house will smell delicious when we get home.