Recipes

Wild Bill's Turkey Chili

If you love chili, you'll love Wild Bill's Turkey Chili. Don't worry about exact measuring just put in or leave out the ingredients according to your taste. This method is also known as throw in everything but the kitchen sink. You'll need it to clean up. Follow this trail to some tasty chili.

1 1/2 cups pinto beans

1 cup black beans

1 cup red beans

garlic salt

pepper

3 table spoons chili powder

1 onion cut up

1 pound turkey

minced garlic

soy sauce

Worchester Sauce

Taco Bell sauce

1 can Mexican style tomatoes

ketchup

1/2 pack of frozen corn

1/2 cup brown sugar

Box of corn bread mix (Marie Calendar's)

Sort through the beans and take out any unwanted rocks or other parts then wash in a strainer. Put beans, water and salt in a 4 quart pot and let boil until soft. This takes about 2 to 3 hours. Season the ground turkey with garlic salt and fry until done in a frying pan. Drain any fat from the turkey and add to the pot of beans. Add the rest of the ingredients and stir. Cover and let the pot simmer for about 1/2 hour then remove from the fire and let sit. Mix up the corn bread mix and pour on top of the beans. Bake in the oven for 30 minutes at 350 degrees or follow the directions found on the box.

There is also a special added attraction to eating beans. It's called Cowboy Bubble Bath. Here's all you do. Eat a healthy portion of chili beans, fill the bath tub with hot water, climb in and in no time you'll have "Cowboy Bubbles"! Enjoy! **

** The author of Wild Bill's Chili is not responsible for any side effect after eating this chili.

Cabbage Soup

More and more people are looking for a healthier diet to help prolong their life. We have cut our intake of all kinds of meats and have been eating more vegetables. the vegetables are not only good for you but the old waist line seems to make a change too. The soup is eaten for a period of 4 to 5 days with salad or baked potato and bread (no meat). The other days eat sensible meals. The soup can be made once a week and reheated each night. Eat as much as you wish because it's good for you. The following recipe is for our style of Cabbage Soup. To start, you will need a large pot filled about one third with water then add the following ingredients:

1 pk onion soup mix

1/4 cup Worchestershire Sauce

TBS minced garlic

garlic salt or season salt (add to your taste)

pinch of pepper

any spice of your choice

1/2 cup cut up carrots

1 red onion cut up into pieces

2 green zucchini cut up into pieces

broccoli cut up

bell pepper (green, yellow, orange -your choice) cut up into pieces

1 small or large can tomatoes (cut up or puree type)

1 can string beans (drain off the water and rinse a couple of times)

cabbage (mix red and green cut up into pieces about 2 cups)

Heat to a boil, then turn down and cook for about 45 minutes with the lid on.

Ladle into a bowl, butter some bread and your all set for a tasty cabbage soup.

Jumbalaya

2 tablespoons salas oil

1 large onion, chopped

1 cup chopped green pepper

2 cloves garlic, chopped

1 cup cooked chicken

1 cup diced ham

1 cup sliced sausage

2 1/2 cups peeled cubed tomatoes

2 1/2 cups chicken broth

1 cup long-grained rice

1 tablespoon chopped parsley

1/2 teaspoon thyme

1 1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

Heat oil in a large saucepan, saute onion, green pepper and garlic until tender.

add chicken, ham and sausage, cook for 5 minutes.

Add remaining ingredients. Mix well.

Bring to a boil. Cover and reduce heat.

Cook approximately 20-25 minutes or until rice is done and liquid is absorbed.

This will serve approximately 8. Enjoy!

Borscht

A Russian recipe From Juli Utter Peterson

6 TBS. butter (if you're going to go to all this trouble, use the real stuff)

1 large onion, finely chopped

1 large carrot, peeled and grated

1 large bell pepper, cored, seeded, and cut into small pieces

3 1/2 cups shredded green cabbage

1 medium size beet, peeled and grated

1 small rib celery, cut into small pieces

1 tart, green apple, peeled, cored, and chopped into pieces

2 medium sized boiling potatoes, peeled and cut into 1 1/2 inch cubes

1 can (6 oz.) tomato paste

4 cloves garlic, minced

2 qt. vegetable or chicken stock

Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)

1 tsp. paprika

salt and pepper to taste

1/2 tsp. sugar

1 TBS. lemon juice

chopped fresh parsley and or dill for garnish

sour cream

STEPS:

1. Melt the butter in a large soup pot over med. heat. Add the

onion, carrot, and bell pepper and saute until the onion and pepper

are slightly softened, about 5 min.

2. Stir in the cabbage, beet, and celery and continue to saute,

stirring and tossing occasionally, 10 to 15 min.

3. Stir in the apple, potatoes, tomato paste, and garlic, then add

the stock and bouquet garni and bring to a boil.

Reduce the heat and simmer, covered, for 20 min. or until

potatoes are semi tender.

4. Add the paprika, salt and pepper, sugar, and lemon juice to

taste. Let stand at least 2 to 3 hours, or overnight.

Remove the bouquet garni before serving. Serve garnished with

parsley and dill, and pass the sour cream.

SERVES 8

This soup, served with a sald and a hearty Russian rye bread makes a

complete meal. Meat can be added just let it simmer until the meat

is fork tender.

Enjoy

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