Saute:
2 chopped onions
1/2 cup chopped green pepper
4 cloves garlic

Brown:
1 lb. ground beef

Simmer beef and vegetables with:
2 quart jars of tomatoes
1 can tomato paste + 1/2 cup warm milk + 2 T. Sugar
2 cups beef broth
1t. salt
1 1/2 t. chili powder

Just before serving add:
2 cans chili beans
1 can kidney beans

We make a variation of this with thawed frozen chicken soup base...

• 2 tablespoons butter
• 1 yellow onion, finely diced
• 2 cloves garlic, finely minced
• 2 stalks celery, diced
• 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
• 3 cups chicken broth
• 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
• 1 cup milk (1% is my milk of choice)
• 4 tablespoons flour
• 1 (8 oz. package) regular or light cream cheese
• 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

2/3 cup butter
1 cup brown sugar
1 cup white sugar
1 t. vanilla
1 cup half & half

Made May 6, 2013; delicious!

2/3 cup butter
1 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 cup buttermilk

2 cups all-purpose flour
1 scant t. salt
1 t. baking powder
3/4 t. baking soda
1 1.2 t. cinnamon
3/4 t. allspice
3/4 t. cloves

Cream butter and sugars; Add eggs and beat. Alternate dry ingredients with buttermilk.
Bake in greased and floured 9x13pan at 350 degrees for 35 minutes.

Serve with a pint of whipped cream flavored with a smidge of lemon juice and the following applesauce glaze:
2/3 cup butter
1 cup brown sugar
1 T. flour
1/2 cup applesauce
1/2 cup water
1/4 t. cinnamon
1 t. lemon juice

Melt butter. Whisk together brown sugar and flour and whisk in butter. Add remaining ingredients and boil till thick.

Approximately 3 lbs. potatotes, celery, onions and hard-cooked eggs. Mix with the following dressing:

1 cup mayo
3 T. prepared mustard
1 1/2 t. salt
1 1/2 T sugar
1/2 t. pepper

4 pork chops
2 T. flour
1/2 t. salt
1/4 t. pepper
1/3 cup parmesan cheese
1 onion sliced thin
4 cups thinly sliced potatoes
1 T. lemon juice
3 beef bouillon cubes
3/4 cup boiling water

Coat chops with flour and brown. Combine cheese, salt and pepper and sprinkle 2 T. on chops. Cover with potato slices and sprinkle another 2 T. cheese. Add onions. Dissolve beef cubes in water, add lemon juice and pour over all. Sprinkle with remaining cheese. Cover and simmer 40 minutes or till done. Sprinkle with parsley. Serves 4.