Vegetarian Black Bean Chili

Make that Award Winning Vegetarian Black Bean Chili!


Ingredients

2 tablespoons Olive Oil
3 white Onions, chopped
2 large Green Bell Peppers
2 stalks of Celery, chopped
4 cloves of Garlic, finely chopped
1 teaspoon Dried Basil
1 teaspoon Oregano
1/2 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Black Pepper
15 oz can Tomato Sauce
16 oz can Stewed Tomatoes
2 tablespoons Red Wine Vinegar
2 15 oz cans of Black Beans
1 cup Frozen Corn

Directions

1. In a large pot, heat the olive oil. Add onions, peppers and celery, cook over medium heat until the onions are translucent, about 10 minutes.
2. Stir in the garlic, basil, oregano, chili powder, cumin and black pepper.
3. Add tomato sauce, tomatoes (with their juice), and vinegar. Reduce the heat to low and continue cooking for 2 to 3 minutes.
4. Add the beans and corn, cook for an additional 25 minutes, stirring frequently. The chili is done with all the ingredients are well blended and soft and the chili is thick and bubbly.

Variations:

• Instead of Black Beans, use Kidney, Pinto, or Garbanzo
• To make it spicer use jalapeno peppers instead of bell peppers.

Chicken Noodle Soup

Ingredients

1 whole Chicken
1 Onion, chopped
Salt, to taste
Pepper, to taste
Celery salt, to taste
Basil, to taste
Carrots, chopped
Celery, chopped
Pack of Frozen Noodles

Directions

1. On high heat sear meat on all sides in a large pan and a little oil. On medium heat, fill pan half full with water. Add one onion. Add salt and pepper and celery salt and basil.
2. On medium to low heat, cook until meat is tender and falls apart. Add carrots and celery before meat is all strings.
3. When carrots and celery are almost done and water to 1 1/2" of top of pan. When water gets hot add noodles. Cook 15-20 minutes until noodles are done. Add more salt and pepper after cooked.
   
   
   

Cherry Whip

Ingredients

1 can Cherry Pie Filling
1 can Sweetened Condensed Milk
1 small can Crushed Pineapple with liquid
1 large container of Whipped Topping
1/2 cup Coconut
1/2 cup Pecans

Directions

1. Mix all ingredients together and refrigerate before serving.
   

Tomato Basil Salad

Ingredients

4 large Tomatoes, sliced
1 medium Onion, thinly sliced
1/2 cup Fresh Basil Leaves
1/2 cup Mozzarella Cheese, shredded
1/2 cup Sun-Dried Tomato Vinaigrette Dressing

Directions

1. Arrange tomatoes, onion and basil on serving platter; sprinkle with cheese.
2. Drizzle with dressing. Serve immediately.
   

Feta and Vegetable Rotini Salad

Ingredients

3 cups Tricolor Rotini Pasta, cooked, drained, & cooled
1 cup Feta Cheese
1 cup chopped Cucumber
1/2 cup sliced Black Olives
1/2 cup Italian Dressing
1/4 cup finely chopped Red Onion

Directions

1. Toss all ingredients together in large bowl, cover. Refrigerate at least 1 hour to blend flavors

Serves 8

Slow Cooker Beef Stew

Ingredients

1 1/2 pounds Potatoes, peeled & cubed
6 medium Carrots, cut into 1 inch slices
1 medium Onion, chopped
3 Celery Ribs, chopped
3 tablespoon Flour
1 can Diced Tomatoes, undrained
1 cup Beef Broth
1 teaspoon Ground Mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Dried Thyme

Directions

1. Layer the potatoes, carrots, onion and celery in a crock pot.
2. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
3. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper and thyme. Pour over beef.
4. Cover and cook on high for 1 1/2 hours. Reduce heat to low; cook 7-8 hours longer or until meat and vegetables are tender.

Serves 8

Blueberry Boy Bait

Ingredients

6 tablespoons Butter, cut into small chunks
1 cup Flour
3/4 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Milk
1 large Egg, separated
1/2 teaspoon Vanilla
1 cup Fresh or Frozen Blueberries

Directions

1. Blend the flour and sugar together. Add the butter and use a fork to break it up and incorporate it into the flour mixture until it looks like coarse meal (like a piecrust.)
2. Measure out 1 cup of the mixture to use as topping. To the remaining flour/butter mixture, add baking powder, salt, milk, egg yolk, and vanilla, and beat until smooth.
3. In a small bowl, with an electric mixer, beat the egg white until stiff. Gently fold the egg white into the batter.
4. Pour into the 8 x8 baking pan. Spoon the blueberries over the top and then sprinkle with the reserved topping. Bake for 30 to 40 minutes at 350° until topping is lightly browned.

Serves 9