More Chili

2 lbs ground beef - (browned with half can of beer, chili powder, cayene pepper and garlic)

3 large cans of tomatoes (2 diced, 1 crushed)

1 can kidney beans

1 can black beans

1 can great northern beans

1 can chick peas

1 can white (sweet) corn

1 large red onion - diced

1 can of light beer (yes, beer)


Combine in the crock pot and cooked on high about 5 hours

Southern BBQ Stew

3 ½ lbs. boneless pork butt
17 oz can white corn, drained
14 oz. bottle ketchup
1 large onion, diced
2 cups diced cooked potatoes
10 oz. pkg frozen peas
2 10.75 oz can condensed tomato soup
2 cups water
1 tablespoon of worchestershire
2 tablespoons of your favorite bbq sauce
dash cayenne pepper
salt
pepper
hot sauce (optional)

1. Salt and pepper the pork then place in crock pot with 1 cup water, cook on low for 6 – 8 hours, covered.
2. Remove meat (pour remaining juices into a freezer safe container for later use) cool, shred (or just squish between your fingers, since it will be falling apart anyway). Add worchestershireand bbq sauce to meat.
3. Combine all ingredients in crock pot, cover and cook on low for 4 hours.
4. Serve over white rice if desired, carefully, because you will want to eat it all in one sitting! (be sure you have taken your antacid first)

Easy Roll Ups

6 or 8 Flour tortillas
thinly sliced ham, turkey or other sandwich meat
Cream cheese - softened
leafy lettuce

Spread cream cheese thinly onto tortilla.
Add sandwich meat and lettuce.
Roll tightly and refrigerate overnight.
Cut into 1/4" slices and serve with any condiment you wish, or none.

(photo to come)

Loaded Crock Pot Potato Soup

Slow cooked goodness at it's best, so I'm told.


4 lbs +/- Russett potatoes - peeled, cubed
3 (14oz) cans chicken broth
1/2 lb bacon - fried crisp, crumbled (save the grease)
1 large onion - diced
2 tsp salt
1 tsp pepper
8 oz. sour cream
1 cup (at least) shredded sharp cheddar cheese
1/2 cup flour
1 cup HOT water

Combine potatoes, broth, salt, pepper and onion in crock pot. Cook on low for 8 hours, or high for 4, until potatoes are tender. Use mixer to break up the potatoes some and thicken the stock.
Add sour cream and cheese, allow it to melt as you prepare the roux.
To make the roux, heat the left over bacon grease in the frying pan you used to brown the bacon. Stir in the flour, adding some if necessary, to get almost a paste-like consistency. be careful that it doesn't brown or this will darken the soup. When it's fairly thick, add HOT water stirring briskly with a whisk. Add this to the crock pot and mix well.
Add the bacon and allow to cook on low for another 30 - 45 minutes.

Serve hot, and enjoy.

(If you like to add crackers or cornbread to soups, TRY THIS WITHOUT first.
You will probably realize you won't need them)

Homemade Garlic Bread

This should go well with the Lasagna...first, make a loaf of Beer Bread
As the bread cooks, microwave a stick of butter NOT MARGARINE just enough to make is really soft, but not melted! Add to this one heaping teaspoon of garlic salt. If you want to add some parsley flakes for color, you can. Mix together well and set in refrigerator while bread cools and lasagna cooks.

Once the bread has cooled, spread butter mix over a slice of bread. Put in oven set to broil. Watch this closely or it will burn quickly! When the desired crispness on top is achieved, remove from oven and serve.

(photos to follow - maybe)

Easy and Cheesy Lasagne

(1) lb lean hamburger
(1) lb mild ground italian sausage
(2) regular jars of Bertoli 5 cheese sauce
(1) 8 oz. box lasagna noodles
(2) cups shredded mozzarella - divided
(1) cup grated parmesan
1/4 lb shredded gouda (optional)
(1) 15oz. container ricotta
(3) eggs beaten lightly
(1) tsp Italian seasoning
(1) tsp garlic salt
1/2 cup shredded colby jack
cayenne pepper - pinch
(1) clove garlic

Preheat oven to 350

Brown beef and sausage together, adding Italian seasoning and garlic salt, and fresh crushed garlic...drain. Be sure to crumble meat as small as possible as it cooks. I actually add about half a cup of water to help break it into smaller pieces - makes spreading it later go smoother. I'm just sayin...

While meat is cooking, mix together 1 cup mozzarella, parmesan, gouda, ricotta and eggs in large bowl.

In another bowl, combine meat with sauce, add a pinch of cayenne pepper, mix well.

Cover the bottom of a 9"x13" glass pan with sauce mix, then add a layer of noodles, followed by a layer of cheese...sauce, noodles, cheese, sauce noodles, cheese...top with remaining mozzarella.

Cover with aluminum foil, bake for 55 minutes.
Remove foil, add colby jack, bake for another 10-15 minutes.

Let stand 5-10 minutes before serving.

ENJOY!! I know I do...and so does everyone I have prepared it for. :-)

Potato Salad

(Recipe to follow)