Readers' Favorites

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Slim Jim Chili Nicole's Wonderful White Chili Broiled Eggplant Melissa's Rotel Chicken Spaghetti Super Summer Sausage Crunch Cake Tortilla Casserole Cajun Black-Eyed Pea Salad Earthquake Cake Crock Pot Venison Chocolate Lovers Chocolate Cake Pozole Jeff

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Slim Jim Chili
S. Brown

• 1 lb.lean ground beef
• 15 oz. can kidney beans (undrained)
• 1/2 c. chopped onion
• 2 c. sliced celery
• 1/2 c. chopped green pepper
• 1/2 tsp. garlic salt
• 2 lbs. chopped tomatoes, undrained
• 1-2 tsp. salt
• 1/2 - 1 T. chili powder
• 1 bay leaf

Brown beef and onion. Drain fat. Put into crockpot and add remaining ingredients. Cover and set on low for 6 - 10 hours. Remove bay leaf. Servings are 215 calories per cup.

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Nicole's Wonderful White Chili
N. Matero
(for a large sized crock-pot)

• 1 pound of boneless chicken breast (cut up int bite-sized pieces)
• 2 med-lg onions (diced)
• 2 cans of green chilies (drained)
• 1 16oz can of white beans (drained and rinsed)
• 4 cups of chicked broth (canned is fine)
• 2 tsp. ground red pepper
• 1 tsp. black pepper
• 3 tsp. cilantro
• 2 tsp. oregano
• 2 tsp. cumin

1. Saute onions in some butter or margarine.
2. Add all ingredients into crock-pot.
3. Cook on LOW for 6-8 hours or High 3-4 hours.
4. Serve topped with shredded Monterey Jack cheese and corn bread muffins.
5. ENJOY!!!!!!!!!

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Broiled Eggplant
S. Nelson
July 18, 1997

• 1 large eggplant
• 1 onion
• garlic powder
• 4 tablespoons butter
• grated cheese

Put butter in bowl, grate onion, add as much garlic as you like, microwave all together until butter melts. Peel eggplant, cut lengthwise into about 1 inch wedges. Put on cookie sheet brush with onion mixture, broil until brown, turn over do other side, broil until brown, top with cheese place back under broiler until cheese melts.

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Melissa's Rotel Chicken Spaghetti
M. Presley
July 16, 1997

• 4 boneless chicken breasts, cooked and chopped
• 1 can cream of mushroom soup
• 1 can chicken broth
• 1 can Rotel tomatoes with green chilies
• 1 small jar pimientos
• 1 pound Velveeta cheese, cubed or shredded
• 12 ounce package linguine noodles
• salt and pepper to taste

Boil linguine until done. Mix together soup, broth, tomatoes, pimientos. Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted. Stir mixture before serving and add salt and pepper to taste.

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Super Summer Sausage
Doodles

• 2 lbs. Ground Sirloin
• 1/2 cup Water
• 1-1/2 tsp. Liquid Smoke
• 1/4 tsp. Garlic Powder
• 1 tsp. Dried Minced Garlic
• 1/2 tsp. Mustard Seed
• 1/2 tsp. Freshly Ground Black Pepper
• 1 Tbls. Morton Tender Quick (NOT tenderizer)
• 2 tsp. Sugar

Mix all ingredients well. Roll in two or three rolls as firmly as possible. Place on aluminum foil with shiny side next to meat. Wrap so seamside is up. Allow to stand in the refrigerator for 24 hours. Punch holes in bottom of rolls. Place on rack in pan and bake at 325 degrees for 1-1/2 hours. Chill before slicing.

Nutritional information: (1/7th of recipe) 208 cal., 8 g fat, 91 mg cholesterol, 737 mg sodium, 2 g carbohydrates, 0 g fiber, 3 g protein
Note: The nutritional information provided for me by Sandy Hu (sandy.hu@ketchum.com). After trying the recipe the first time as is feel free to adjust the seasonings to your taste. This is ALWAYS a big hit! Try with venison!!!

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Crunch Cake
B. Lindholm

Topping:

• 1 C. crushed vanilla wafers
• 1/2 C. finely chopped pecans
• 1/4 C. butter
• 1/4 C. sugar

Batter:

• 1 C. sugar
• 1/2 C. butter
• 2 eggs
• 1 1/3 C. sifted flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 C. milk
• 1 tsp. vanilla

Mix topping ingredients: press into bottom and up sides of greased 9x5" loaf pan. For batter: cream sugar and butter until light and fluffy, about 5 mins. Add eggs, one at a time, and beat well after each addition. Sift flour with baking powder and salt. Add to creamed mixture alternately with mixture of milk and vanilla, starting and ending with dry ingredients.

Pour into prepared loaf pan and bake at 350 deg. 1 - 1 1/4 hrs. Cool in pan 10 mins. Loosen cake carefully with spatula. Turn out onto wire cake rack to finish cooling. (cookie-nut mixture should be on top)

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Tortilla Casserole
W. Williams-Butcher

• 1 can of ranch or chili beans
• 1 small can of chopped green chilis
• 1 can of cream of celery soup
• 1 12oz package of shredded sharp cheese
• 1 package of corn tortilla

Mix all ingredients together except cheese and tortillas in a sauce pan and bring to a boil. Layer beginning with sauce mixture, tortillas and then cheese in a round pyrex or corning ware dish (oven safe). Usually will have three layers.. top with remaining shredded cheese and bake covered for 30min. and then uncovered for 5-10min until top layer of cheese is brown and bubbly. Let sit for 15min and serve with refried beans and spanish rice.

It tastes much better than it looks... believe me!!!

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Cajun Black-Eyed Pea Salad
V. Amo

Veggie Part:

• 1 bag of frozen blackeyed peas (16 oz)
• 1-2 c. frozen corn, steamed and cooled
• 1/2 c. green bell pepper, chopped
• 1/2 c. red bell pepper, chopped
• 1/2 c. red onion, chopped
• salt
• pepper

Dressing:

• 2/3 c. cider vinegar
• 3 T. sugar
• 3 T. olive oil
• 1 T. balsamic vinegar
• 1/2 to 1 t. Tabasco sauce or to taste
• 1-2 t. Cajun seasoning

Simmer the frozen peas in 3 c. water … Add several cloves of garlic (split in half), a bay leaf and some salt. When they're tender, drain and rinse … pick out the garlic and bay leaf.

Add the corn and other chopped veggies and mix gently.

While the peas are cooking, you can make the dressing! Put all of the remaining ingredients in a pint jar with a tight fitting lid and SHAKE! Pour the dressing over salad and cover. Refrigerate several hours or overnight, stirring occasionally to blend the flavors.
Makes 8-10 servings.

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Earthquake Cake Judy Howle

• 1 c. chopped pecans
• 1 c. shredded coconut
• 1 box German chocolate cake mix
• 1 pound powdered sugar
• 8 oz. cream cheese (room temperature)
• 1 stick margarine (room temperature)
• 1 t. vanilla

Grease and flour a 9x13 inch pan. Sprinkle nuts and cocomut over bottom of pan. Mix cake mix following directions on package. Pour over nuts and coconut. Mix powdered sugar, cream cheese, margarine and vailla. Drop of spoonfuls on top of cake batter. Smooth over top or leave in clumped spoonfuls. Bake at 350o for about 50 minutes. When you remove it from the oven, leave in pan to cool and serve it out of the pan. This isn't a "pretty cake". You will see a crack down the middle of it (is the faultline) and will have tiny hills and valleys over the top of it. Is wonderful for taking to potlucks because it is easy to transport and you don't have to worry about it getting someplace looking perfect. Is VERY rich.

Flavors of the South
Recipes for "heat lovers"

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Crock Pot Venison
Jenny Willig

• 1 lb venison cut into small chunks with fat removed
• 1 can beefy mushroom soup
• 1 can beef noodle soup
• 8 oz. fresh or canned mushroom pieces

Heat 2-3 Tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worchestershire sauce or any other favorite spices. Cook for four to five hours. Tastes great served over rice.

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Chocolate Lovers Chocolate Cake
Kim

Cake

• 1 Box Chocolate Cake Mix (Devil's Food, Swiss Chocolate...)
• 1/4 cup Oil
• 3 eggs
• 1 cup water
• 1 box (4 oz) instant chocolate pudding
• 1 bag (6 oz) semisweet chocolate chips

Icing

• 1 tub chocolate icing or make your own

Preheat oven 350 degrees.
Pour oil in 13x9x2 pan.
Tilt pan to cover bottom with oil.
Add remaining Cake ingredients and stir with spoon or fork to blend.
**NOTE** I do not add chocolate chips until after I mixed out most of the lumps.
Spread batter evenly in pan.
Bake on 350 degrees for 35-45 minutes until done (toothpick test).
Add icing while cake is a little warm.
Cut and serve from pan.
Microwaving cake after cooled is recommended.
Adapted from Duncan Hines Cake Mix Cookbook, Chocolate Chip Cake.

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Pozole Jeff
Jeff Winett

This version of the Mexican Pork and Hominy stew, known as Pozole, is hands down the best version I've had. Of course, because it is made in the Crockpot it is easy, but the combination of fresh meats and spices, combined with the convenience of some canned items, make this dish come together with a true depth of flavor, and how can you beat that? I serve the finished Pozole with dishes of the following ingredients to sprinkle on top of individual portions of this marvelous stew. Shredded Jack cheese, lime wedges for squeezing, chopped cilantro ( coriander ), and chopped onions. Warmed tortillas are another option.

Into a Crockpot put all of the following ingredients, and cook on low for 6 hours

• 1 chopped onion
• 1 pound of pork loin that has been cut into 1" cubes
• 2 crushed cloves of garlic
• 1 ( 8 oz. ) can of tomato sauce
• 2 ( 15 oz. ) cans of chili, without beans. Here in Los Angeles the brand that I use is DENNISONS
• 1 ( 29 oz. ) can hominy, that has been drained
• 1 bay leaf
• 1 tsp. Of each dried herb. Oregano, basil, parsley, and cumin
• 1 tb. Of chili powder. Here in Los Angeles, the brand that I use is GEBHARDTS

Jeff Winett
ChefJeff1@aol.com

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