Chili Pie

This is the perfect way to “wind down” the last of the chili, or make a meal of the last little bit.  Place about 3 cups of chili in 9 X 9 baking dish or 8” iron skillet.  Make ½ recipe of Corn Bread, pg.      .  Pour corn bread batter over and bake @ 400 for 25 minutes.  Sprinkle grated cheddar on top and bake another 5 minutes to melt the cheese.

Whether the chili is canned or your favorite secret recipe, Chili Pie will be a crowd pleaser.

                                Corn Bread

1 C Corn meal                                                    1/3 C Sugar
1 C Flour                                                            1 tsp. Baking Soda
1/3 C Corn Oil                                                   1 tsp. Cream of tartar
1 Egg                                                                  Dash of Salt
                                                                           ¾ C Clabbered Milk *

Combine egg, oil, and sugar, beat well.  Add dry ingredients at one time, without blending individually.  Stir in clabbered milk and pour into greased 9”X 9” baking dish or 8” seasoned iron skillet.
Bake @ 400 for 25-35 minutes until golden brown and passes the tooth pick test.

Shepherd's Pie

                     
1 Lb. Gr. Meat or Stew Meat                  Garlic
1 Qt. Tomatoes                                        Oregano
1 Lb. Green Beans                                   Salt & Pepper
5 - 6  Med. Potatoes                                Splash of milk
1 Onion diced                                          Butter
                                                                ½ C Grated Cheddar

In 3 qt. sauce pan boil potatoes to mash.  While potatoes are boiling.
In skillet, brown gr. meat or stew meat with onion garlic, oregano, salt and pepper.  When meat is browned add tomatoes and green beans.  If beans are fresh, they should be precooked.  Simmer 10-15 minutes.  Mash potatoes adding milk and butter.
Place mashed potatoes on top of skillet ingredients, still in skillet.  Sprinkle grated cheese and bake @350 for 25 minutes.

This was a popular meal when there was a houseful to feed.

A Pot o' Somethin'

Seems chicken and celery are on sale, nearly nation wide.  With the weather so cold, and so many folks not feeling too good, it's time to "hunker down" and get creative.

Double the mileage you get out of chicken with baking it first, for one meal, then saving the stock.  If it's bone in chicken, you may want to take it off the bone before serving so you can use the bones in creating a
 "Pot o' Somethin."

With chicken bones, stock, 4-5 stalks of celery and one onion, the creativity is endless.  I like to use sage in my chicken soups, and that is a great spice to have on hand.  Sage is good in helping the body regulate temperature for fighting the germs going around.

Dumplings or noodles are an easy addition with just some flour and a couple of eggs, but don't stop there.  Add some veggies.  Carrots are so good with chicken and offer Vitamin A.  Zucchini adds some wonderful color and nutrition.  If dumplings or noodles are not your choice, spaghetti squash, rice or even beans are a wonderful addition.  Remember though, beans require soaking before cooking time.  Pintos or limas cooked in chicken stock are wonderful, then add some canned tomatoes.  The sky truly is the limit.

Remember, you were created in the image of our Creator!  Use that gift to stretch the food budget!

Veggie Stew

2 TBS Olive Oil

3 Carrots chopped

1 Onion chopped

3 -4 Sticks of Celery Chopped

1 48 oz. Can Vegetable Juice

1 Can of Green Beans

1 small Zucchini sliced

1 yellow squash sliced

1 head of Cabbage sliced

mushrooms (optional)

1 TBS Garlic Powder

1 TBS Basil

1 tsp. Thyme

1 tsp. Oregano

1 tsp Mustard seed

Dash of Rosemary

1 tsp Turmeric

1/2 tsp Ground Red Pepper

Salt & Pepper

In large kettle,  heat Olive oil, and saute chopped carrots, onions and celery for 5 - 10 minutes.  Remove from heat and add all the ingredients.  Stir gently and return to medium low heat for 2 hours.  Serve hot, reheats well and stays good in refrigeration for several days.  Also freezes well in quart bags.  Makes 12-16 servings.

Taco Salad Soup

4 Cans of Pinto Beans or 1 Pound of Dried Pinto Beans cooked
1 TBS Cumin
1 Pint of Salsa
1 Onion chopped
1/2 Cup Cilantro

Cook beans according to package directions or heat if using canned, add cumin.
When beans are fully cooked add salsa, onion, and cilantro and simmer about 20 minutes.

Serve piping hot in bowl and top with salad, sour cream, and cheese.

             Salad
1/2 head Lettuce chopped
1 Tomato diced
1/2 onion minced
1 Avocado sliced

Sour Cream
Grated Cheese
And anything else you think of.

Serve with tortillas, tortilla chips or crackers.
This recipe serves 8-10.

Cooking Beans

A couple of cans of beans on hand is well, handy, but dry beans are much less expensive.  Some canned beans also contain other additives.   A package of dry beans contains:  BEANS.

Water and salt added at home hardly add any cost to the endeavor of a "pot o' beans."  Not only is it less expensive, cooking dry beans is really not difficult.  The time is the issue, but it's not like you have to watch them soak . . .

Beans are a good source of protein, fiber, and complex carbohydrates.  Definitely a great addition to stretch any meal and much more nutritious than pasta.

Leave 1 pound of dry beans soaking over night in about 1/2 gallon of water with a Tbs. of Baking Soda.  Drain in the morning and rinse.  Add 4-6 cups cold water and 1 Tbs. salt.  I like to let them soak until an hour before I want to prepare dinner.  Bring to a boil, then turn down to simmer and cook for 45 minutes to an hour.

1 Pot of Beans are ready for dinner or as an ingredient.  2 Cups of home cooked beans are about equivalent to 1 can of beans.

http://www.yahoo.com/food/just-say-no-to-canned-beans-72689183091.html

Ethiopian Cabbage Dish

Original recipe makes 5 servings

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes


Directions

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.