EASY CHILI

1 pound lean ground beef

1/2 cup chopped onion

1 can (14.5 ounce) diced tomatoes

1 can (8 ounce) tomato sauce

1 can (16 ounce) kidney beans, drained

2 teaspoons chili powder

salt and black pepper, to taste

optional, shredded cheese

Cook ground beef and chopped onions in large skillet (using nonstick cooking spray) over medium heat. Cook and stir until onion is clear and beef is no longer pink. Add tomatoes, tomato sauce, drained beans and chili powder; stir to blend. Add salt and black pepper to taste. Simmer, then cover and reduce heat to low, cooking for another 20 minutes. Top servings with shredded cheese or sour cream. Serve with cornbread or crackers.

 

EASY SALMON

FILLETS

2 (6-ounce) salmon fillets, boneless

1 tablespoon basil

1 tomato, thinly sliced

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

Preheat oven to 375° F. Line baking sheet with aluminum foil and spray with nonstick spray. Place salmon fillets onto foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese. Bake in preheated oven until salmon is opaque in center, and Parmesan cheese is lightly browned on top, about 20 minutes.

 

CHRISTMAS COAL

1/4 cup butter

4 cups miniature marshmallows

1 (20-ounce) package Oreo cookies, crushed

Butter a 9-by-13-inch baking dish. Melt butter in a pan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove from heat. Stir crushed cookies into marshmallow mixture and mix well. Press cookie mixture firmly into prepared baking dish using a spatula and allow to cool. Cut into square pieces.

 

PEANUT BUTTER

POPCORN

Jody Snyder

Vickie Shaffer

1/2 cup unpopped popcorn

2-3 tablespoons vegetable oil

(can use 1 package of microwave popcorn)

2 tablespoons butter

1/3 cup white corn syrup

1/2 cup brown sugar, packed

1/2 cup peanut butter

Pop corn in oil. Remove unpopped kernels. In small saucepan over medium heat cook butter, corn syrup and brown sugar until hot and bubbly. Add peanut butter and cook over low heat until well blended. Pour over popped corn and mix well.

 

BAKED

CRAB MEAT

Sauté in margarine or butter (do not use olive oil), 1/4 cup each of chopped onion, celery and green pepper. Cook until tender, not brown. Remove from stove. Add 2 (8-ounce) packages of imitation crab meat, and 1/4 cup mayonnaise; mix well. Sprinkle in some parsley flakes. Put into buttered baking dish and sprinkle with bread crumbs. Bake at 350° until lightly browned; about 45 minutes. (Found that a 16-ounce package of frozen imitation crab meat is enough for four people. Might use more mayo.) Serve with rice and veggie or salad.

 

KIRSCHEN KUCHEN

Carol Remington

Cherry pie-like; Austrian recipe.

3 1/4 cups flour

1 cup Crisco

1 cup sugar

Mix the above ingredients together until fine crumbs (like for pie crust). Reserve 1/4 of the amount for topping, (about 1 1/4 cups).

2 eggs, lightly beaten

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sour cream

1-2 teaspoons vanilla

2 large cans cherry pie filling

Combine the next five ingredients with the remaining flour mixture to form a moist dough. Spread dough in a 9-by-13 inch baking pan, bringing slightly up the sides. Top with cherry pie filling to the edges, then sprinkle with reserved crumb topping over cherries. Bake at 350° F. for 40-45 minutes or until crust is baked through. Can serve with whipped cream or ice cream, as you like. Guten appetite!