Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef. Combine meats, onions and garlic in large kettle or Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand so that

1. In a large non aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short

Brown meat in large, heavy iorn skillet. Add onions, red pepper and garlic;saute until onions are limp. Stir in chile powder, salt, oregano, cumin and pepper to taste. Add water and tomato paste; simmer 1 1/2 hour or longer. Add beans and simmer 30 minutes. Taste and adjust seas

In skillet, brown meat with rendered fat until grey. Place meat with juices in a Dutch oven. Saute onions until translucent, add to oven. Add the remaining ingrediants, NOT THE CHILI POWDER, simmer over low heat for 2 hours or until meat is tender. Stir frequently. Now add the

** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half leng

Bring beans to a boil in enough water to cover. Drain. Combine beans with 3 cups boiling water in slow cooker. Add seasonings. Place chicken on top. Quarter squash lengthwise; seed and cut crosswise into 3/4" pieces. Add to cooker. Cover and cook on low heat for 7

1) Chop the steak into 1 inch cubes. Heat the oil and beef a few cubes at a time, turning to brown on all sides. Add the chopped onions and saute over medium heat for 2 or 3 minutes then add the garlic. 2) Season with salt to taste. Add the boiling water, caraway and

Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in

* = Can substitute 2 15 1/2 oz. cans each, pinto beans and 2 quarts water. Soak dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside. In large 3 quart Dut

Preheat oven to 350ø. Spray a 9" pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Saut&130; onions and green pepper until tender, about 3 5 minutes. Add turkey and cook until no longer pink, breaking the meat

Brown hamburger & sausage, drain off grease, then dump it all in a big pot, bring it to a boil, then simmer for 45 minutes. Serve over a scoop of mashed potatoes in a large bowl. Tom & Gail Heffner reposted on the Cooking Echo by Bud Cloyd  b

Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc.b

Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc.b

Cover the blackeyed peas in water and soak overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour. Note: This recipe appeared in the Waycross (Georgia) Journal Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms

Make the Creme Fresca ahead of time: Mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let sta

Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and le

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness. Each serving provides

PASTRY: 1/4 cup vegetable shortening 2 tablespoons butter 3 cups all purpose flour 1/2 cup + 1 tablespoon water 1 teaspoon salt 2 1/2 cups canola oil for frying Cut meat into 6 pieces, place in a heavy pot and cover with cold water. Add garlic, whole onion and carrot. Simme

Combine the onion & garlic in large skillet or saucepan & cook, covered, over low heat until soft, stirring frequently to prevent scorching. Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot. From DEEANNE s recipe files

In medium saucepan, heat oil over medium high heat; add rice and stir until rice is coated with oil and heated through. Add boiling water and salt, if desired. (Note: Cheese and chilies are salty.) Bring to boil over high heat; cover and reduce heat to low. Cook 20 to 25 minutes

In a medium saucepan combine soup, chilies, cheese, onions, sour cream, and milk. Cook over medium heat until cheese is melted and mixture is very hot. Stir in rice and chicken. Transfer mixture to a greased 2 qt casserole. Cover and bake at 350 degrees for 25 30 minutes. Serve

Gently boil the potatoes for about 4 minutes in salted water, rinse and cool. Cook the onion with 1 cup of the stock and the bay leaf over low heat for 15 to 20 minutes, until cooked through, but not browned. Discard the bay leaf and cool. Fry the green chiles in the oil for abo

Cut chicken breast in long strips and brown in skillet sprayed with non stick cooking spray. ( I boiled mine, and used chicken breast tenders from Sam s; seasoned the boiling water with garlic powder and seasoning salt.) Dip one side of the egg roll wrapper in egg while. The dip

In a deep skillet or Dutch oven, heat oil hot, sear roast on both sides. Add onion and chiles, turn roast to cover fully with chiles and onion. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2

Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease

Preheat oven to 400 F. Combine cornmeal , flour, baking powder and salt in bowl and make a well in center of mixture. Combine milk, oil and egg, stir well. Add to dry ingredients, stirring just until moist. Fold in corn and green chilies. Coat cast iron cornstick pans heavily wi

16 oz elbow macaroni uncooked 8 oz ricotta cheese 1 c heavy cream 2 cloves garlic chopped : salt and pepper to taste 1/2 c parmesan cheese 1/2 c mozzarella cheese 1 lg jalapeno minced 1/2 c Green Chile Sauce (recipe : follows) 1 TB dried red p

SQUEEZE SPINACH DRY IN A CLEAN TOWEL, SET ASIDE HEAT OIL IN A SKILLET, OVER A LOW FLAME ADD CHILES, COVER, AND SWEAT FOR 20 MINUTES, STIRRING OFTEN REMOVE TO A FOOD PROCESSOR PROCESS TO A FINE PUREE RETURN PUREE TO THE SKILLET, OVER A LOW FLAME HEAT AND STIR FOR 10 15 MINUTES, U

Preheat oven to 350 F. Roast peppers over a gas flame or under a broiler until charred all over. Carefully wrap peppers in paper towels and place them in a plastic bag. Cool for 5 minutes. Rub off the skin with paper towels. Seed and chop peppers. Heat oil in a large, heavy pot

Preheat oven to 350 F. In food processor or blender, combine eggs, cottage cheese, lite sour cream, and flour. Mix until there are no lumps remaining. Pour into large bowl, add remaining ingredients and stir. Pour into 9" pie plate sprayed with non stick cooking spray.

In oil in a heavy saucepan, saute garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.     strongServings:4/strong  

* Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then cut them into 2 X 1/4 inch strips.     strongServings:4/strong  

Combine all ingredients in a food processor. Process until smooth. Makes about 1/3 cup.     strongServings:1/strong  

Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat proc

Melt butter in large kettle and add oil. Add garlic and saute until lightly browned. Remove garlic and set aside. Add onion to butter and saute until tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles and chili powder. Season to taste with salt and peppe

Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chil

chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumi

: without skin 1/2 ts garlic powder 1/2 ts lemon pepper 16 oz tomatoes with green chilis 32 oz brussel sprouts 1 jalapeno sliced : paper thin 1 cayenne pepper sliced : paper thin This can cook all day or for 7 hours on LOW heat in crockpot. I

Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard. Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned. Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency. Serves 4 6.

1. Cut the meat into 1 1/2 in. cubes 2. Heat the oil in a pressure cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them.