LION HOUSE CHILI

This is the chili recipe that won our ward's Chili Cookoff this year and also the meal we are having for Halloween dinner! It's pretty yummy... if you like chili.

1 pound diced lean beef (I just use ground beef)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes
1 1/2 tablespoon chili powder
1 teaspoon granulated garlic, or 2 cloves fresh garlic, minced
1 teaspoon cumin
1 teaspoon crushed black pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 tablespoon canola oil
2 cans (8 ounces each) diced tomatoes
1 can (4 ounces) diced green chilies
4 cups canned kidney beans, rinsed and drained
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8 to 10.

Tortellini Minestrone

This time of year I always love a good soup!

Tortellini Minestrone:

Brown:
1 lb. hamburger
1 sm. onion
garlic to taste-I usually crush one small clove

Boil:
6 cups water
2 beef bullion cubes
2 tsp. salt

Simmer all of the above with the following:
1 can diced tomatoes
1 can tomato paste
1 cup each potatoes, carrots, celery
2 tsp. Italian seasoning or 1 1/2 tsp. basil and oregano, 1/2 tsp. thyme and pepper
1 zucchini and 1 crocked neck squash (optional)
1 can each green beans and corn (or use frozen)
1 can kidney beans
1/2 cup or more dry pasta or 1 pkg. fresh tortellini-(I use the cheese filled ones)

You can make this over the stove or just throw it all in the crockpot. Easy and yummy!

3 Month Food Supply

This week buy: Dry Beans/Peas/Lentils - 5 lbs per person
Comfort Food: Dried Fruit

Baked Pasta Shells

1 lb. small pasta shells cooked
1 jar spaghetti sauce
3 T. butter
3 T. flour
2 cups milk
1/2 t. salt
1/4 t. garlic powder
1/8 t. dry mustard
1/8 t. pepper
1/2 cup freshly grated parmasean cheese
1 cup mozzarella

Preheat oven to 350. Butter or spray a 9x13 pan and pour in cooked pasta shells. Melt butter in a medium sized sauce pan. Add flour and stir for 2 or three minutes. Add salt, garlic powder, dry mustard, pepper, and milk and continue to cook and stir until sauce thickens. Once the sauce thickens, remove it from the heat and add parmesean cheese. Pour parmesean sauce over cooked shells. Pour spaghetti sauce over shells and parmesean sauce. Sprinkle mozzarella on top and bake for 30 minutes or until cooked to your liking. (We like our cheese to brown a little.)

3 Month Food Supply

This week buy: Pasta - 2.5 lbs per person
Comfort food: molasses

Tater Tot Casserole

1 lb. ground beef

1 onion, chopped

1 can of cream of mushroom

1 can of cream of chicken

1/2 can of milk

Cheddar Cheese, shredded

Tater Tots

Brown the onion and hamburger until done and then drain.  Place the hamburger mixture in a 9 X 13 pan.  Place Tater Tots on top of hamburger, cover the mixture well.  Combine the soups and milk, then pour over the Taters.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle cheese over the top and cook an additional 10 minutes.  

This is always a family favorite.  You can just do Cream of Chicken without the Mushroom soup and it is just as good!

Polka Dot Cookies

2 c. semi sweet chocolate chips

1/2 c. butter

1/2 c. all purpose flour

1/2 tsp. baking soda

1/8 tsp. salt

3 large eggs

1/2 c. sugar

 2 tsp. vanilla

2 c. green mint chips (Guittard)

Preheat oven to 350 degrees.  In top of a double broiler over low heat melt chocolate chips with the butter until it is well melted and smooth.  Set aside.  Combine all the dry ingredients and set aside.  In a large mixing bowl combine eggs, sugar, and vanilla until light.  Blend in the melted chocolate, then add the dry ingredients.  Stir in the green mint chips and chill for 10 to 15 minutes, or until stiff.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake 8 to 10 minutes.  Cookies should be soft in the center, but not gooey, they will harden as they cool.

White Cake with Pineapple Topping

This was my favorite cake that Grandma Frank used to make. I'm making it today for a funeral. I love it. It's low fat too!

White Cake With Pineapple Topping

Cake:
1 pkg white cake mix (no water)
3 egg whites
1 can mandarin oranges and juice
(oranges will break up during blending)

Topping:
1 8 oz. tub cool whip
1 15 oz. crushed pineapple and juice
1 pkg. instant vanilla pudding
coconut (optional)

Preheat oven according to cake package directions. Grease and flour 9x13 pan. Blend cake mix, egg whites and mandarin oranges/juice. Bake as directed. Let cake cool completely before adding topping. For topping mix all ingredients together and frost on cake. (I have never used coconut, but I'm sure it would be good.)

3 Month Food Supply

I forgot to post last week's items, sorry.

This week buy: Whole Rolled Oats - 3.33 lbs per person
Comfort Food: Peanut Butter

This week buy: Enriched White Rice - 5 lbs per person
Comfort Food: Honey

Chili's Chicken Enchilada Soup

This is a very easy and yummy soup (I think it is even better than when you order it at Chili's). It makes a ton, so I usually half the recipe and still have lots of leftovers.

1/2 C. Vegetable oil
1/4 C. Chicken base
1 C. Diced onions
2t. Ground cumin
2t. Chili powder
2t. Garlic powder
1/2t. Cayenne pepper (more for spicier soup)
2 C. Masa harina (corn flour)
12 C. Water
2 C. Crushed tomatoes
1/2 lb. Velveeta cheese
4-5 Chicken breasts, cooked and cubed

Optional:
2 cans Black beans (rinsed)
1 can green chilies

Garnish:
Sour cream
Shredded cheese
Tortilla chips

Saute onions and spices in oil and chicken base until onions are soft and clear or about 5 minutes. In another container, combine masa with 8 cups water. Stir until all lumps dissolve. Add to onions and bring to a boil, stirring constantly. Cook 2-3 minutes. Add remaining water and tomatoes and return to a boil, stirring occasionally. Add Velveeta and stir until it melts. Add chicken and beans (if desired), heat and serve. Top with sour cream and cheese. Serve with tortilla chips.