Tuesday, January 22, 2008

Chilli in a Hurry


If your crew is hungry this game day there is still time to get a big pot of chilli together!

I used all the ingredients below to make this $11 feast. 4-6 servings

That works out to less than $2 per person.

( Same price gets you a cup of java at the golden arches...)




Ingredients:

Three cans of pork and beans
One can tomato soup
One can Kidney beans
1/2 an onion
Package of chili seasoning
1 Lb lean ground meat

I used ground turkey as its not as greasy and has the added tryptophan kick.

The pack of seasoning was surprisingly good for the price.

I was looking for a different brand.

Cut the onion in half and brown it with a bit of oil and combine the seasoning.

Add the ground meat and brown. While you are browning the meat, dump all the other

canned ingredients into a large pot and bring to a slow boil. Be careful not to scorch it to the

bottom as it will be thick. When the meat is browned drain the fat and combine with the beans.

Let this heat together stirring with a wooden spoon. Don't scrape the bottom of the pan its sure

to have a bit of burnt stuff by this point. I poshed it up a bit with nachos and some paprika on

top.

BW

Wednesday, January 16, 2008

Game On! These Nuts and Bolts Please!

When I watch football, the real kind with three downs!
I like to munch on my favorite nuts and bolts. Salt, butter,
and garlic all kick this recipe int the end zone. Whether your
watching the The Grey Cup or the Other Bowl this one won't
make it past the last quarter, maybe not even half time serve
with tasty beer or swank cooler, Its all good.
Mix it in a tub, trough or roaster that can fit in the oven. Serves lots
Make ahead it takes 2 weeks in a large popcorn tin to taste best.

Nuts and Bolts , Aunt S version

8 cups Shreddies
8cups crispix
8cups honey combs
8 cups cherrios
4 cups small caliber pretzels ( must fit in cherrios)
1 bag of small bread rounds
2 cups peanuts blanched unsalted

1 cup butter salted
4 tb Worcestershire sauce
2 tspns each of celery salt onion salt, garlic salt, paprika

Measure all dry ingredients into a very large vessel
mix thoroughly.

On the stove melt butter add seasonings and combine.

Pour hot liquid ingredients onto dry ingredients while
turning and mixing.

Bake at 200f for 2 hrs stirring frequently.
This will taste great when it comes out but wait till it
sits in the cupboard for a while....

BW

Wednesday, January 9, 2008

Holiday Entertaining

Nothing Brings back old memories of the holidays like a good spinach dip!

I used the recipe on the packet of Lipton's vegetable soup. The only changes

were to substitute low fat sour cream and light mayo. It turned out great.

1 Envelope Lipton vegetable mix

1- 8oz container sour cream

1 cup mayonnaise

1 -10 oz packet frozen chopped spinach

thawed and squeezed dry

1- 8 oz can water chestnuts drained and chopped to ¼ inch cubes


In a medium bowl combine all ingredients , chill 2 hrs ( overnight is better)


Carve out a round loaf of pumpernickel keeping the cubes for dip


( you will eventually eat the bread bowl in a frenzy at the end...)



Make night ahead and don't skimp on the bread as its the true star of the show.

All the calories I saved on the dip were sensibly wasted on California champaign product.












After watching a room full of Ph d's and lawyers pick this champaign in a blind test

with others 10x the price I decided to save some haruska ($).

BW