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!