Favorite Family Recipes

Teresa’s Crock Pot Chili 

Ingredients:

1 1/3 cups (1/2 pound) dry pinto or kidney beans,  (or 2, 1-pound cans of beans, drained). 

2,  1-pound cans tomatoes

2 lbs. ground hamburger, browned

2 medium onions coarsely chopped

1 green pepper, coarsely chopped

2 cloves garlic, crushed

2 T. chili powder

1 tsp. pepper

1 tsp. cumin

2 tsp. salt

Directions:  Parboil dry beans until soft, drain well. Put all ingredients in crockpot in the order listed. Stir once.  Cover and cook on low for 10 to 12 hours (high 5 to 6 hours).  Serves 6.

Note:  To parboil beans:  Simmer dry beans in 5 or 6 cups unsalted water in a saucepan for 30 minutes.  Cover and allow to stand for 1.5 hours or until softened. Then drain well.

Cheryle's Garden Quiche

Ingredients:

1 egg

1 red pepper

1 Roma tomato

1 small zucchini

½ cup chopped onion

¼ cup grated cheddar cheese

4 cloves garlic, crushed

½ tsp. salt

¼ tsp. black pepper

1/3 cup parmesan cheese

1 cup Bisquick Baking mix

1¼ cup milk

Instructions:

Heat oven to 400 degrees.

Grease 10’ pie pan.

Add veggies chopped into bite size chunks.

Mix milk, Bisquick, egg, cheeses, salt & pepper.

Pour over veggies, and bake for approx. 45 minutes.

Beth’s Crab Dip

Ingredients:

16 oz. light sour cream

One 12 oz. can of cream of celery soup (or cr. of mushroom soup)

1.5 cups crab meat

1 stalk of celery, chopped finely

½ onion, chopped finely

1 tsp. garlic powder

1 tsp. season salt

salt and pepper, to taste

Directions:

Mix all ingredients in a medium sized bowl.  Cover and refrigerate for several hours.  Serve with chips or fresh veggies.  A family favorite!

Keith’s Kick Ass Curry!

Chicken (4 frozen boneless breasts)

2 Red Bell Peppers

1 Orange or 1 Yellow Bell Pepper

4 Tbsp. Red Curry Paste (adds kick and yummy flavor) (this can totally depend on the brand though!! one kind we bought only took 2 Tbsp. and it was HOT.)

2 Cans light Coconut Milk

2 Tbsp. Curry Powder (adds kick)

¼ Cup Fish Sauce

12 oz. can Straw Mushrooms (whole are better than pieces)

5 oz. can Bamboo Shoots

¾-1 cup brown Sugar (makes is less spicy, add more if too hot)

5 Bay Leaves

3 Cups (Uncooked) Rice

All measurements are approximate (I never measure!) and should be adjusted for personal taste!

Prepare Rice in your rice cooker.

Dice chicken, stir fry on medium high heat until about ½ done. Add curry paste. Stir to cover chicken, and then add chopped peppers and bamboo shoots. Cook until chicken in done. Next, add the rest of the ingredients, and stir to combine. Simmer on low heat until your entire house smells like yummy curry. Serve over rice or rice noodles.

Serves 1, unless you feeling like sharing, then it can serve about 4.

Spinach Fandango 

(Liz shared this with us)

Cook together:

1 large onion

1lb ground beef (or turkey)

Add to meat mixture:

1 6oz. can of mushrooms

1 or 2 frozen boxes of chopped spinach placed on top of hot meat mixture to thaw while I mix together the following:

Mix together:

1 can cream of celery soup (or cream of mushroom)

1 cup sour cream (low or non fat ok)

1 cup of cooked rice

Add to meat mixture along with 12 oz. grated mozzarella cheese

Stir everything together

Put into 13x9 casserole dish

Top with Parmesan cheese if you wish

Cover with foil and cook at 350 degrees for 30-40 minutes.