It’s November

Val.inddBEEF & BEAN CHILI

2 lbs. lean ground beef

6 cloves garlic, minced

2 large onions, chopped (2 cups)

1/2 tsp. salt

2-4 jalapeno peppers, seeded, finely chopped

2 Tbsp. chili powder

2 tsp. ground cumin

1 (15 oz.) can tomato sauce

Corn chips

3 (15-16 oz.) cans kidney beans, rinsed, drained

1 oz. semisweet chocolate, chopped

1/4 c. chopped fresh cilantro

2 c. water

In Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic and peppers; cook about five minutes, until almost tender. Add chili powder and cumin; cook one minute, until fragrant. Add tomato sauce and two cups water; bring to boiling. Reduce heat to medium-low; simmer, covered, for 10 minutes. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about five minutes. Remove from heat. Stir in chocolate until melted. Stir in 1/2 teaspoon salt and cilantro. Top with corn chips. Makes eight servings.

 

Try this on scones, toast, apple pie or even over ice cream. Serve warm.

 

SPICED MAPLE BUTTER

1/2 c. butter, softened

2 Tbsp. maple syrup or mild honey

1/4 tsp. apple pie spice or ground cinnamon

In small mixing bowl beat ingredients with electric mixer until light and fluffy. Cover and chill for up to one week. Serve warm or at room temperature. Makes 3/4 cup.

 

PUMPKIN PIE OATMEAL

1/2 c. skim milk

1/2 c. water

1/3 c. oatmeal

2 Tbsp. brown sugar

2 1/2 Tbsp. canned pumpkin (can use pumpkin pie filling, use less pumpkin pie spice)

1/4 tsp. pumpkin pie spice

1 Tbsp. half-and-half

Bring milk and water to a boil in saucepan. Add oats. Reduce heat to simmer. Cook five minutes, stirring occasionally. Remove from heat, let sit for one minute. Stir in brown sugar, pumpkin and spice. Pour into a bowl and top with half-and-half and pecans. Makes one serving.

 

HUBBARD SQUASH

1/4 c. butter

1/4 c. honey

1 Tbsp. grated orange rind

1 tsp. salt

Cut squash into one-inch chunks. Place in shallow baking dish. Melt butter, add honey, salt and orange rind. Pour over squash. Cover tightly and bake at 375° for 25 minutes. Bake uncovered for 20 minutes or until squash is tender and glazed.

 

Have you been butchering chickens and don’t know what to do with the livers? Try this one.

 

WORLD-FAMOUS CHICKEN LIVERS

1 pint chicken livers

1 Tbsp. salt

1 c. all-purpose flour

1 tsp. black pepper

Oil for deep frying

2 sticks butter

2 c. beef broth

1/2 tsp. garlic salt

1 medium onion, chopped

1/2 c. cooking sherry

Cut livers into smaller bite-size pieces. Put flour, salt and pepper into a paper or plastic bag and then shake about 10 pieces of liver at a time until well coated. Reserve flour. Deepfry in hot oil 30-45 seconds, shaking basket to keep livers separated and allowing them to cook on all sides. Melt butter in large saucepan. When all liver pieces are deep fried, put them in saucepan of butter. Add beef broth, garlic salt, onion and sherry. Cook over low heat 30 minutes, stirring occasionally. Use some flour from the original coating to thick liquid into a gravy, adjusting consistency by cooking longer or adding water. Season with additional salt and pepper. Serves six to eight.

 

LETTUCELESS SALAD

1 head cauliflower, broken into pieces

1 bunch broccoli, cut into pieces

3 carrots, sliced

4 ribs celery, sliced

1 cucumber, sliced

1 unpeeled red apple, diced

1/3 c. raisins

1 small onion, chopped

1 green pepper, diced

1 lb. Cheddar cheese, cubed

1 c. roasted sunflower seeds

DRESSING:

1 Tbsp. white vinegar

1 egg

2 tsp. Dijon mustard

1 clove garlic

1 tsp. dill seed

3/4 tsp. salt

1/2 tsp. celery salt

1/2 tsp. marjoram

1/2 tsp. thyme

1/2 tsp. basil

1/4 tsp. white pepper

1/2 c. vegetable oil

1 c. buttermilk

2 c. mayonnaise

In bowl toss together cauliflower, broccoli, celery, carrots, cucumber, apples, onion, green pepper, raisins, cheese and most of the sunflower seeds. Pour dressing over; mix well. Top with reserved sunflower seeds. To make dressing combine vinegar, egg, mustard, garlic, dill seed, salts, spices and white pepper in blender or food processor; blend until smooth. Pour in oil and buttermilk; blend well. Add mayonnaise; mix with wire whisk. Serves eight-10.

 

TUNA FETTUCCINE

10 oz. fettuccine

1/4 c. butter or margarine

1/2 c. coarsely chopped walnuts

1 clove garlic, mashed

3 green onions, chopped, including tops

1 (6 1/2 oz.) can tuna

1 (13 oz.) can evaporated milk

1/8 tsp. white pepper

1 c. grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, melt butter and saute walnuts, onions and garlic, about five minutes. Add drained tuna, cook five minutes. Stir in milk and pepper, heat just to boil. Pour over noodles. Sprinkle with cheese and toss with fork. Serve immediately. Four servings.

 

 

 

 

 

 

 

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