Everyone Can Cook

BASIL TOMATO TART

INGREDIENTS

1 unbaked piecrust

1 1/2 cups shredded mozzarella cheese (6 ounces)

5 Roma tomatoes or 4 medium tomatoes

1 cup loosely packed fresh basil leaves

4 cloves garlic

1/2 cup mayonnaise or salad dressing

1/4 cup grated Parmesan cheese

1/8 teaspoon ground white pepper

Fresh basil leaves (optional)

INSTRUCTIONS

Place piecrust in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double thickness of foil.

Bake in a 450°F oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375°F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell.

In a food processor bowl, combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl, combine remaining mozzarella, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture and spread to cover evenly.

Bake in a 375°F oven for 35 to 40 minutes or until top is golden and bubbly.

Serve warm.

If desired, garnish with basil leaves.

CALZONE PINWHEELS

Number of servings:   16 slices

INGREDIENTS

1 16-ounce package hot roll mix

1/3 cup pizza sauce

1 cup shredded mozzarella cheese

1/2 cup chopped pepperoni

1/4 cup chopped, pitted ripe olives

2 1/2 ounce sliced mushrooms, chopped

Grated Parmesan cheese

INSTRUCTIONS

Prepare hot roll mix according to package directions. After the resting step, divide dough in half. Roll one-half of dough on a lightly floured surface into a 16 x 10 inch rectangle. Spread with half of the pizza sauce.

Combine cheese, pepperoni, olives, and mushrooms; sprinkle half of mixture over pizza sauce. Roll up, jelly roll style, starting from one of the long sides. Pinch edges to seal.

Cut roll into 16 1-inch slices.

Place cut side down in a well-greased 9 x 1 1/2 inch round baking pan. Repeat with remaining dough, pizza sauce, and cheese mixture. Sprinkle lightly with Parmesan cheese.

Cover and let rise in a warm place about 1 hour or until nearly double in size.

Bake in a 375°F oven about 20 minutes or until golden brown.

Cool slightly.

Remove from pan.

Serve warm.

CHEESE BALL

INGREDIENTS

2 c. grated cheddar cheese

1/2 c. butter

1 c. and 1 tbsp. flour

Salt

1/4 tsp. paprika

1/4 tsp. cayenne pepper

FILLING

Green olives

Sausage meat or pecans

INSTRUCTIONS

Mix cheese and butter. Add flour, salt, paprika, and cayenne pepper.

Roll into 1-inch balls. Poke hole with your finger and put in some filling. Close hole and bake at 400°F for 20 minutes.

CHILLED LOBSTER

Number of servings:   2

INGREDIENTS

6 cups water

1 1/2 teaspoons salt

2 medium rock lobster tails (about 5 ounces each)

1 teaspoon lime juice

2 tablespoons mayonnaise or salad dressing

1/2 teaspoon curry powder

2 tablespoons dairy sour cream

1 tablespoon fresh parsley

Dash bottled hot pepper sauce

INSTRUCTIONS

In a large saucepan, bring water and salt to boiling. Add lobster tails. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes, until lobster shells turn bright red and meat is tender. Drain.

Cover and chill up to 24 hours.

For the sauce, in a small mixing bowl, stir together mayonnaise, sour cream, parsley, lime juice, curry powder, and hot pepper sauce.

Cover and chill up to 24 hours.

Serve with the sauce.

DEVILED EGGS DIABLO

Preparation time:   30 minutes

Number of servings:   6

INGREDIENTS

12 eggs

3/4 cup Miracle Whip salad dressing or mayonnaise

4 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Ground black pepper to taste

Fresh parsley leaves

1/4 cup hot salsa, blended smooth or hot sauce to taste

Cayenne pepper

INSTRUCTIONS

Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

Slice the eggs in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, pepper, and salsa. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture using a spoon or small spatula. Garnish with parsley leaves and cayenne pepper on top then chill thoroughly before serving.

NOTE: To add a twist, leave salsa chunky. Also, you can heat it up by adding fresh finely diced jalapeño pepper.

DEVILED EGGS

Preparation time:   30 minutes

Number of servings:   6

INGREDIENTS

12 eggs

3/4 cup Miracle Whip salad dressing or mayonnaise

4 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Ground black pepper to taste

Fresh parsley leaves

INSTRUCTIONS

Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

Slice the eggs in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.

Refill the egg white halves with the yolk mixture using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.

GARLIC BUTTER MUSHROOMS

Number of servings:   2 dozen

INGREDIENTS

2 doz. large mushrooms, button

1/2 c. butter, room temperature

2 cloves garlic, minced

2 shallots, minced

1/2 c. minced parsley

Juice from 1/2 lemon

1/2 tsp. salt

1/4 tsp. pepper

Nonstick spray

INSTRUCTIONS

Clean mushrooms, removing and discarding stem.

Combine butter, shallots, garlic, parsley, lemon juice, salt, and pepper. Blend until all ingredients are well blended.

Spray a shallow baking dish with a light coat of spray and place mushrooms in a shallow baking dish.

Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each).

Bake at 400 °F for 10 to 12 minutes.

STUFFED MUSHROOMS

INGREDIENTS

1 lb. small mushrooms, cleaned, stems removed

1/8 tsp. sugar

4 slices bacon, cooked and diced, small

1 medium onion, diced small

5 tbsp. green pepper, diced, small

1 tbsp. butter

1 tsp. salt

6 oz. cream cheese, room temperature

1/2 c. cracker crumbs

Fresh ground pepper to taste

1 clove garlic, minced

INSTRUCTIONS

Fry bacon until crisp. Remove bacon from drippings.

In a large sauté pan, over medium heat, add the butter and cook the peppers and onions until tender. Add garlic, sugar, and salt and pepper to taste; sauté 1 minute more. Remove from heat and let cool to room temperature and mix with cream cheese. At this time, you can finely chop the mushroom stems and add to the cream cheese mixture.

Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water.

Spread the cracker crumb mixture on top and bake for 20 minutes at 375 °F.

TORTILLA ROLL-UPS

Number of servings:   48

INGREDIENTS

12 flour tortillas

8 oz. cream cheese

1/4 cup black olives, chopped 1/4 inch

1/4 cup green olives, chopped 1/4 inch

6 oz. green chilies, seeded, chopped 1/4 inch

Tabasco sauce to taste

Salt and pepper to taste

INSTRUCTIONS

Cream room temp cheese and Tabasco sauce until smooth.

Mix in salt and pepper, chilies, and both olives well.

Spread a thin layer (approximately 2 tablespoons) onto each tortilla.

Roll tightly, wrap in plastic wrap, and chill at least 1 hour.

To serve, remove plastic and slice each into 4 pieces.

Serve with chipotle sour cream or salsa.

WATER CHESTNUT

WRAPPED WITH BACON

INGREDIENTS

1 lb. bacon

4 cans whole water chestnuts

1/4 c. soy sauce

1/2 c. brown sugar

INSTRUCTIONS

Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.

Continue wrapping water chestnuts with bacon until finished.

Place each water chestnut that has been wrapped on broiler pan.

Cook until bacon is crisp.

Mix soy sauce and brown sugar together in bowl.

Place each water chestnut with bacon in sauce and marinate for a couple of seconds.

Serve hot. Serves 10.

WONTON

Preparation time:   15 minutes

Number of servings:   12

INGREDIENTS

1 lb. wonton skins or 1 lb. egg roll sheets, cut in quarters

FILLING

1/2 lb. ground beef

1/2 lb. ground pork

1 (8 oz.) water chestnut, chopped fine

3 stalks green onion, chopped fine

2 tsp. sesame seed oil

Salt and pepper to taste

INSTRUCTIONS

Mix filling ingredients together.

Place about 1 teaspoon of filling in center of wonton skin and fold over making a triangle, sealing edges by wetting with water.

Deep-fry in hot oil until golden and meat is cooked (about 5 minutes).

Serve with ketchup mixed with dry mustard or with sweet and sour sauce.

Cajun & Chiili’s

CAJUN PORK and CABBAGE

Number of servings:   8 to 10

INGREDIENTS

1 small head of green cabbage, chopped into 2-inch pieces

1 tablespoon olive oil

5 to 10 peppercorns

Water to cover

2 tablespoons garlic powder

1 teaspoon ground black pepper

1/2 teaspoon salt

4 tablespoons chopped fresh parsley

1/2 teaspoon Cajun-style spice

2- to 5-pound pork roast

1 (6 ounce) can tomato paste

INSTRUCTIONS

Preheat oven to 350°F (175°C).

Place cabbage and olive oil in a medium bowl and toss to coat. Spread coated cabbage in the bottom of a 9 x 13 inch baking dish and top with peppercorns. Add water just to cover.

In a large shallow dish or bowl, combine the garlic powder, pepper, salt, parsley, and Cajun spice. Mix together.

Roll pork in spice mixture and place on top of cabbage. Bake in the preheated oven for about 45 minutes or until almost done; when done, internal temperature of pork reaches 160°F (70°C).

Stir tomato paste into cabbage mixture and bake for another 15 minutes.

CHICKEN and ANDOUILLE GUMBO

Preparation time:   2 hours

Number of servings:   2 gallons

INGREDIENTS

1/2 lb. each butter and margarine

2 cups flour

4 onions, diced

8 ribs celery

4 green peppers, diced

3 bunches green onions, sliced

12 cloves garlic, minced

1/2 cup Cajun spices

1 qt. tomatoes, chopped

1 cup each tomato paste,

Parsley, chopped

2 tbsp. salt

5 qt. chicken stock

1 lb. each chicken meat, andouille sausage, diced

1/2 lb. okra, sliced

INSTRUCTIONS

In a heavy bottom pot, melt butter, margarine, and stir in flour. Cook roux over medium heat until it turns a rich brown color, stirring frequently. When brown, add onions, celery, and peppers; sauté for 10 minutes, then add garlic and spices. Cook for 10 minutes.

Stir in tomatoes, paste, salt, and stock. Bring to a boil, and then reduce heat to low simmer for 30 minutes.

Add chicken meat, okra, sausage; stir well; simmer for 15 minutes. Stir in parsley and season to taste.

If too thick, add stock or water. Keep warm. Serve.

CHICKEN and TASSO JAMBALAYA

Preparation time:   1 1/2 hours

Number of servings:   6

INGREDIENTS

1 cup long-grain rice

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green pepper

2 cloves garlic, minced

1/4 cup butter

1 16-ounce can tomatoes, cut up

3 ounces tomato paste

1/2 cup chopped Tasso or smoked sausage

1 teaspoon Creole seasoning or Three-Pepper Seasoning

2 whole chicken breasts, skinned, boned, and cut into bite-size pieces

1/4 teaspoon bottled hot pepper sauce

INSTRUCTIONS

Cook rice according to package directions. Set aside.

In a 3-quart saucepan, cook onion, celery, green pepper, and garlic in butter until tender. Stir in the undrained tomatoes, tomato paste, Tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer for 30 minutes.

Stir in chicken and hot pepper sauce. Simmer, covered, for about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through.

CRAWFISH ÉTOUFFÉE

Preparation time:    40 minutes

Number of servings:   6

INGREDIENTS

1 stick butter

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped green bell peppers

1 pound peeled crawfish tails

2 teaspoons minced garlic

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

Pinch of cayenne

2 tablespoons finely chopped parsley

3 tablespoons chopped green onions

INSTRUCTIONS

In a large sauté pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted, about 10 to 12 minutes.

Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally.

Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.

Stir in the parsley and green onions and continue cooking for 2 minutes.

Serve over steamed rice.

MARDI GRAS JAMBALAYA

Preparation time:   1 hour

Number of servings:   4 to 6

INGREDIENTS

3 tbsp. olive oil

2 stalks celery, sliced thin

1 medium green pepper, diced

1 medium onion, diced

2 cloves garlic, crushed, chopped

1 large bay leaf

2 sprigs thyme, fresh

4 1/2 cups vegetable stock

1/4 lb. okra, fresh, chopped

1 1/2 cups tomatoes, crushed

1/2 cup baby corn

1 cup zucchini, 3/4 inch diced

1 1/2 cups rice, uncooked

Salt and pepper

1 15-oz. can red kidney beans, rinsed and drained

2 tbsp. parsley, fresh, chopped

1 pinch cayenne (to taste)

INSTRUCTIONS

In pot or heavy skillet over medium heat, sauté in oil onion, celery, ground pepper, garlic until lightly browned, about 7 minutes. Add bay leaf and thyme. Cook for 1 minute. Add stock; stir well and bring to a boil, about 3 minutes.

Reduce heat to simmer; add corn, okra, tomatoes, and zucchini and stir. Simmer for 5 minutes then stir in rice. Season to taste with salt, pepper, and cayenne. Simmer for 20 minutes.

Add beans and parsley; stir well, cooking until rice is done. Adjust seasonings to taste.

Serve.

SHRIMP GUMBO

Preparation time:   2 hours and 30 minutes

Number of servings:   6

INGREDIENTS

4 ounces vegetable oil

4 ounces all-purpose flour

1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp

2 quarts water

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green peppers

2 tablespoons minced garlic

1/2 cup peeled, seeded and chopped tomato

1 tablespoon kosher salt

1/2 teaspoon black pepper

1 teaspoon fresh thyme, chopped

1/4 teaspoon cayenne pepper

2 bay leaves

1/2 pound andouille sausage, cut into 1/4-inch pieces and browned

1 tablespoon file powder

Cooked rice, 1/2 cup per person

INSTRUCTIONS

Dehead, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water; set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1 quart. Remove from the heat and strain the liquid into a container, discarding the solids.

Roux can be made in the oven if needed.

In a 5-to 6-quart cast-iron dutch oven, add vegetable oil and flour. Whisk to combine well. Place over medium heat. Cook roux, whisking most of the time (every 1 to 3 minutes) until light brown to dark peanut butter color.

Once the roux is done, cook over medium-high heat. Gently add the onions, celery, green peppers, and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover, and cook for 35 minutes. Turn off the heat, add the shrimp and sausage, and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.

Serve over rice.

BEER CHILI

Number of servings:   10 to 12

INGREDIENTS

2 pounds boneless beef round steak or boneless pork shoulder roast

2 1/2 cups chopped red and/or green sweet peppers (2 large)

2 cups chopped onions (2 large)

2 15-ounce cans chili beans in chili gravy, undrained

2 14.5-ounce cans Mexican-style stewed tomatoes, undrained and cut up

1 15-ounce can red kidney beans, rinsed and drained

1 cup beer or beef broth

1 to 2 tablespoons chopped, canned chipotle chili peppers in adobo sauce

2 teaspoons garlic salt

2 teaspoons ground cumin

1 teaspoon dried oregano, crushed

1 recipe avocado-tomato salsa, cilantro sour cream

INSTRUCTIONS

The day before: Trim fat from meat. Cut meat into 1/2-inch pieces.

In a 5 1/2- or 6-quart slow cooker, combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours; cool slightly. Spoon off fat.

Transfer chili to a storage container; cover and chill overnight.

Tailgate day: Return chili to slow cooker. Cover; reheat on high heat setting for 1 to 2 hours or until heated through, stirring occasionally.

Tightly cover slow cooker and tote in an insulated carrier. If desired, tote avocado-tomato salsa, cilantro sour in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into a car adapter and keep chili warm on warm-heat setting. If desired, serve with avocado-tomato salsa, cilantro sour cream.

BLACK BEAN CHILI

Number of servings:   4 to 6

INGREDIENTS

2 cups dry black beans

1 tablespoon cooking oil

1 cup coarsely chopped onion

3/4 cup diced red sweet pepper

3/4 cup diced green sweet pepper

4 cloves garlic, minced

4 jalapeño peppers, seeded and thinly sliced3 cups water

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

4 medium plum tomatoes, chopped

2 green onions, chopped

1/2 cup chopped green sweet pepper

2 tablespoons lime juice

1/2 ripe avocado, seeded, peeled and finely chopped

1 tablespoon snipped fresh cilantro

Sour cream (optional)

INSTRUCTIONS

Rinse beans. In a large saucepan, combine beans with water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Drain and rinse the beans. Combine beans, onion, red pepper, the 3/4 cup green pepper, garlic, jalapeños, chili powder, cumin, salt, black pepper, and water.

Over high heat, bring to a boil; reduce heat to simmer; cook beans until tender.

Meanwhile, in a medium mixing bowl, stir together chopped tomatoes, 1/2 cup chopped green sweet pepper, avocado, green onions, lime juice, and cilantro.

Serve with salsa and sour cream.

CHILI CON CARNE

INGREDIENTS

1 lb. ground beef

1 cup onion, 1/4 diced

3/4 cup bell pepper, 1/4 diced

1 clove garlic, minced

1 16-oz. can diced tomatoes

1 8-oz. can tomato sauce

1 16-oz. can dark red kidney beans, drained and rinsed

1/2 tsp. basil

2 tsp. chili powder to taste

1/2 tsp. salt and pepper

INSTRUCTIONS

In a dutch oven or large pot, cook beef, onion, ground peppers, and garlic until all the meat is browned.

Drain off fat. Add in the beans, tomatoes, tomato sauce, chili powder, basil, and salt and pepper. Stir to combine well. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Check seasonings.

Serve.

Crackers, oyster crackers, or any pasta may be served along with the chili.

CHILI-TEXAS # 1

Preparation time:   1 hour

Number of servings:   4

INGREDIENTS

1 lb. boneless beef top round steak, cut into 1/2-inch pieces

1/2 cup chopped onion (1 medium)

1 medium jalapeño chili, seeded, minced

3 cloves garlic, minced

3 cans (14.5 oz each) diced tomatoes, undrained

4 teaspoons chili powder

1/4 teaspoon ground red pepper (cayenne)

INSTRUCTIONS

Heat nonstick dutch oven or 12-inch skillet over medium-high heat. Add beef, onion, chili, and garlic; cook for about 5 minutes, stirring occasionally, until beef is no longer pink.

Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium-low; simmer uncovered for 15 to 20 minutes, stirring occasionally, until chili is slightly thickened and flavors are blended. If desired, season to taste with salt.

FRUIT and NUT CHILI

Preparation time:   1 1/2 hours

Number of servings:   8

INGREDIENTS

1 1/2 pounds lean ground beef

4 medium onions, chopped

3 cloves garlic, minced

2 14 1/2-ounce cans tomatoes

1 15-ounce can tomato sauce

4 cups chicken broth

3 medium green, red, or

8 ounces diced green chili peppers

yellow sweet peppers, chopped

2 cooking apples, cored and chopped

1 tablespoon curry powder

3 tablespoons chili powder

1 15-ounce can red kidney beans

2 tablespoons unsweetened cocoa powder

2/3 cup slivered almonds

1 teaspoon ground cinnamon

Raisins, cheddar cheese, and sour cream (optional)

INSTRUCTIONS

In a large dutch oven, cook beef, onions, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato sauce, broth, sweet peppers, green chili peppers, apples, chili powder, cocoa, curry, and cinnamon.

Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add kidney beans and almonds. Heat through. Serve with raisins, cheddar cheese, and sour cream if desired.

LENTIL CHILI

Preparation time:   2 hours

Number of servings:   12

INGREDIENTS

1/2 pound ground turkey sausage

2 large onions, chopped

1 1/2 pounds beef stew meat, cut into 1/2-inch pieces shredded cheese

2 large green sweet peppers, chopped

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

2 28-ounce cans tomatoes, cut up

6 cups beef stock

1 cup dry lentils

INSTRUCTIONS

In a 6-quart dutch oven, cook sausage until no longer pink. Remove sausage; drain fat. Add beef, onion, and green pepper to dutch oven; cook until onion is tender. Stir in sausage, chili powder, stock, cumin, and oregano. Cook and stir for 1 minute. Stir in undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Rinse lentils. Stir lentils into meat mixture. Bring to boiling; reduce heat. Cover and simmer for about 30 minutes or until lentils are tender. Ladle into bowls. Garnish with shredded cheese.

VENISON CHILI

INGREDIENTS

3 pounds ground venison

1 large onion, chopped

1 medium green pepper, chopped

2 celery ribs, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans chili hot beans

1 can (29 oz.) tomato puree

1 jar (16 oz.) salsa

1 can (14 1/2 oz.) diced tomato undrained

1 can (10 1/2 oz.) condensed beef broth

1 or 2 cups water

1/4 cup chili powder

2 tbsp. Worcestershire sauce

1 tbsp. dried basil

2 tsp. ground cumin

2 tsp. steak sauce

1 tsp. garlic powder

1 tsp. salt

1 tsp. coarsely ground pepper

INSTRUCTIONS

In a dutch oven, cook venison, onion, green pepper, and celery over medium heat until meat is no longer pink and vegetables are tender; drain and stir in beans, tomato puree, salsa, tomato, broth, water, and seasoning.

Bring to a boil, reduce heat, simmer, uncovered for 30 minutes or until chili reaches desired thickness.

WHITE CHILI

Preparation time:   1 hour

Number of servings:   4

INGREDIENTS

3/4 pound ground raw turkey

1/2 cup chopped onion

1 clove garlic, minced

3 cups chicken stock

15-ounce Great Northern or white kidney beans, rinsed and drained

4-ounce diced green chilies

1 teaspoon ground cumin

1/4 teaspoon pepper

1/4 cup water

2 tablespoons all-purpose flour

1 cup shredded Monterey Jack cheese

INSTRUCTIONS

In a large saucepan, cook turkey onion, and garlic until turkey is no longer pink and onion is tender.

Drain fat from pan, if necessary.

Stir in the 3 cups stock, beans, undrained chili peppers, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

In a small bowl, stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook until thickened and bubbly.

Top each serving with some of the shredded cheese and the salsa verde.

Dressings or Stuffing’s

BASIC BREAD STUFFING

Preparation time:   35 minutes

Number of servings:   10

INGREDIENTS

3/4 cup butter or margarine

large celery stalks, chopped1 medium onion, chopped (1/2 cup)

9 cups soft bread cubes (15 slices)

1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground sage

1/4 teaspoon pepper

Chicken stock or broth

INSTRUCTIONS

Melt butter in a large sauté pan over medium-high heat. Cook celery and onion in butter for 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat.

Gently toss celery mixture and remaining ingredients using spoon until bread cubes are evenly coated. Add chicken stock to moisten enough to hold together when pressed.

Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13 x 9 x 2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake for 15 minutes longer.

SOUTHERN CORN BREAD STUFFING

Preparation time:   30 minutes

Number of servings:   6 to 8

INGREDIENTS

7 slices oven-dried white bread, cut into bite-size pieces

1 sleeve saltine crackers, crumbled

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

1 teaspoon sage

1 tablespoon poultry seasoning

5 eggs, beaten 1 recipe corn bread

INSTRUCTIONS

Preheat oven to 350°.

In a large bowl, combine crumbled corn bread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.

Pour