cooking Recipes


I love chili even in the summer.  A bowl of chili, crackers and enough cheese  to be dripping off each spoonful is the perfect meal, bar none.  I like mine mild but I like that you can add anything to spice it up.  There are tons of varieties of chili.  Instapot, stock pot or even a small one serving size pot, can be used for your chili.  My sisters love theirs with fritos but I prefer mine with crackers.  Some like it with cornbread (eww, no!)  whereas others like it with light bread or just plain.


  •      2 lbs lean ground chuck
  •      1 onion, chopped
  •      4 (16 oz ) cans chili hot beans with liquid
  •     1 (1 3/4 oz) chili seasoning mix package
  •     1 (46 oz) can tomato juice

Cook ground beef and onion in Dutch oven.  Stir until meat crumbles and is not pink.  Drain.  Stir in remaining ingredients and bring to a boil.  Reduce heat and simmer, stirring occasionally for 2 hours.


  •   2 lbs ground beef
  •   1 onion, chopped
  •   1 green bell pepper, chopped
  •   2 cloves garlic, minced
  •   1 (10 oz) can enchilada sauce
  •   1 can (8 oz) tomato sauce
  •   1 can ( 4 1/2 oz) chopped black olives, drained
  •   2 tbsp chili powder
  •   1 tsp salt, dried oregano
  •   1/2 tsp ground cumin
  •   2 cups water
  •   1 cup yellow cornmeal
  •   2 cups cheddar cheese, shredded

In a skillet over medium heat, brown the beef, onion, garlic and bell pepper until the beef is no longer pink.  Drain.  Transfer the mixture into a crock pot.  Stir in the next 7 ingredients (DO NOT ADD water, cornmeal or cheese) and  cook on low 8-10 hours or high 4-5 hours, covered.  In a saucepan, bring water to a boil, gradually stir in cornmeal.  Reduce heat to low and cook until thick.  Drop cornmeal by tablespoonfuls into chili.  Increase to high if cooking on low.  Cover and cook for 20-25 minutes.  Sprinkle cornmeal with cheese and cook until cheese is melted.      6-8 servings



    •   1(15 1/2 oz ) can Great Northern Beans, drained
    •   1 (15 1/2 oz) can Red Kidney Beans, drained
    •   1 (15 1/2 oz) can chick-peas (Garbanzo beans), drained
    •   1 (16 oz) can whole tomatoes with the juice
    •   1 (6 oz) can tomato paste
    •   1/2 yellow onion, chopped
    •   1 small clove garlic, minced
    •   1-2 tsp chili powder

Combine all the ingredients in saucepan or slow cooker .  Cook over medium heat for 30 minutes to blend the flavors.  If in slow cooker, cook on low for 3-4 hours.    Makes 7 servings.



  •      1 lb ground beef cooked, drained
  •      1 medium onion, chopped
  •      1 (15 oz) spicy chili beans
  •      1 (14.5 oz) can tomatoes with green chiles
  •     1 (8 oz) can tomato sauce
  •     1/2 tsp cumin

In slow cooker, add all the ingredients and cook on low 4-6 hours.  Stir to mix well.  If cooking on high heat, cook 1.5- 2 hours.  Serve over cooked spaghetti.  Makes 4-6 servings



    •            2 lbs chicken, cut into bite sized pieces
    •           2 (14.5 oz) cans mexican style diced tomatoes undrained
    •          1 (15 oz) can tomato sauce
    •          1 (1 1/4 oz) mild chili seasoning mix package
    •         1 (15 1/2 oz) can hominy 

Place chicken in slow cooker.  In medium bowl, place rest of ingredients except for hominy in bowl and stir well.  Pour onto the chicken.  Cover.  Cook on low for 8-10 hours.  Add hominy and stir well.  Cook additional 20 minutes.  Makes 6 servings.

That’s all folks.  Enjoy the chili.  Remember you can add or take away ingredients.  Add a little pork sausage to make it spicier, turkey or even deer to make it more interesting.  If you make it with deer, remember that some people ain’t used to it and it may cause uhm, diarrhea. If your guests haven’t had deer meat before and you want them to eat it, a little goes a long way so mix it with regular meat so they’re liable to try it again.  Let’s just say, I know this from experience.  Buffalo meat is a less fat option also.  I have no idea about alligator but you could also try it and see.    Darlene.


cooking Recipes


Spinach and Cheese Dumplings

  • 1 lb spinach
  • Salt and Pepper
  • 1/4 cup butter
  • 1/2 lb ricotta cheese
  • 2 cups flour
  • 2 eggs
  • 1/4 melted butter
  • Parmesan cheese

Wash the spinach thoroughly and remove the white core. Cook covered in a saucepan with salt and pepper to taste. Do not add water to mixture. Drain, chop finely. Rub thru a fine sieve.

Cream the butter and ricotta cheese and add to the spinach mixture. Mix well. Beat in the flour, eggs and salt and pepper to taste. With floured hands, shape into little balls. Drop a couple into boiling salted water. The dumplings are cooked when they rise to the top. Repeat until all are done. Pour the melted butter and parmesan cheese over the dumplings and serve.


Skillet Taco Lasgna

  • 2 lbs hamburger meat, cooked and drained
  • Oven ready lasgna noodles
  • 2- 24 oz containers of cottage cheese
  • Taco seasoning packet
  • Shredded cheese, your preference
  • Velveeta cheese

Using a deep dish large sauce pan, cover the hamburger meat with the taco seasoning and water, according to the packet’s directions. Stir to mix well. Cook on low-medium heat until the water is reduced. Pour into dish but keep skillet on stove, you’re not done. Spoon the taco meat back into skillet, only covering the bottom of the skillet, reserving the rest for later. In another bowl, pour the cottage cheese and mix the shredded cheese together. Spread a thick layer on cottage cheese on top of the taco meat in the skillet. Lay the noodles on top. Another layer of taco meat and then top with remainder of the cottage cheese. Then add the velveeta cheese on the very top, using as much as you want. Put back onto the hot burner and turn down the heat till simmer. Some cooks like to put a cookie sheet under the skillet, in case the lasgna runs over. Cook for at least 10 minutes but no longer than 20 minutes. It is a sinfully cheesy lasgna.

Servings: 6 (for me, 3)