Recipies

This chili makes the house smell wonderful on a cold, brisk day!!  Not spicey at all, just good hearty taste!!  I took a couple recipies that sounded good and made them into one!!

• 2 lbs Ground Beef
• 1 Green Pepper
• 2 Cloves Garlic
• 1/2 Onion
• 3 (15 ounce) can kidney beans, drained and rinsed
• 2 Cans diced tomatoes
• 1 large can tomatoe sauce
• Sugar/salt/pepper/Chili Powder

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a crock pot ingredients. Bring to a boil, then reduce heat to low, cook 8-10 hours.  Salt/Pepper/Chili Powder/Sugar to taste!!
   

2 lb hamburger
1 green pepper
1 sweet onion
2 celery stalks
1 can diced tomatos
1 small bag frozen vegetables
3 cups prepared mashed potatos
8 oz. cheddar cheese
salt & pepper

• Shred the cheese.
• Prepare the mashed potato flakes to make 3 cups.
• Dice the green pepper, onion, and celery.
• Brown hamburger in a dutch oven.
• Add green pepper, onion, and celery.
• Stir about 5 minutes, until vegetables are soft.
• Stir tomatos and mixed vegetables into hamburger.
• Spread mashed potatoes over top of hamburger/vegetable mix, cover it completely like a shell.
• Put lid on dutch oven and bake for about 30 minutes.
• Sprinkle cheese on potatos and bake another 10 minutes or until cheese is melted and golden.
  
  

Ingredients 1/4 pound bacon, cut into 1-inch pieces 1 small onion, chopped 2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks 1/4 cup chopped parsley leaves 1 tablespoon seasoned salt Freshly ground black pepper 1/2 cup water 2 tablespoons butter, cut into small pieces

Directions

Preheat a wood fire or outdoor charcoal grill to medium heat.

In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.

Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

NOTE:  This recipie caught my eye, not only does it sound good, but the picture looked good too!!  I will try and make this and post a comment to let you know how it turned out.
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Oven-roasted potato wedges and savory fat-free tartar sauce turn this British comfort meal into a healthful treat.  

• 4 large (about 8 ounces each) red potatoes, each cut lengthwise into 8 wedges
• 3 tablespoon(s) olive oil
• Salt and ground black pepper
• 1/3 cup(s) light mayonnaise
• 1/3 cup(s) plain nonfat yogurt
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 tablespoon(s) capers, chopped
• 1 teaspoon(s) Dijon mustard with seeds
• 1 pinch(s) ground red pepper (cayenne)
• 3 tablespoon(s) all-purpose flour
• 1 tablespoon(s) cornmeal
• 1 1/2 pound(s) skinless cod fillets, cut into 3-inch chunks
• 1 lemon, cut into wedges

Directions

1. Preheat oven to 450 degrees F. In nonstick 15 1/2-inch by 10 1/2-inch jelly-roll pan (or pan lined with nonstick foil), toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated; spread in single layer. Roast potatoes, in lower third of oven, 30 to 35 minutes or until golden and tender, turning over once halfway through roasting.
2. Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon, and ground red pepper. Makes 3/4 cup.
3. In cup, combine flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; use to coat cod.
4. In nonstick 12-inch skillet, heat remaining oil over medium-high heat. Add cod; cook 4 to 6 minutes or until cod turns opaque in center, turning over once. Serve with potatoes, tartar sauce, and lemon.