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Chili
2 tablespoons oil
2 pounds beef chuck,
cut into small pieces
1 pound hot Italian sausage,
removed from casings
1 pound sweet Italian sausage,
removed from casings
2 large onions, chopped
1 large green pepper, seeded
and chopped
Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and
sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic
and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF.
Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.
Roast Chicken with Honey Mustard Glaze
6 to 7 pound roaster chicken
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse
chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl
combine honey and mustard. Brush chicken with half of mixture. Place on rack
and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with
remaining glaze. Continue to cook another 45 minutes or until done.
Whole Beef Tenderloin
1 whole beef tenderloin, 7-9 pounds
2 teaspoons each: oregano, basil,
thyme, and salt
Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin
back toward middle and tie with kitchen twine. This is so the roast will cook more
evenly. Combine all seasonings and rub over roast. Place roast on rack and place
rack in roaster. Cover and roast at 400ºF for 1
1
⁄2 hours before removing cover to
check with meat thermometer. Cook to a minimum internal temperature of 140ºF
for rare. Yield: 14 to 20 servings.
Blue Cheese Shrimp
4 ounces blue cheese, crumbled
8 ounces cream cheese, cut in cubes
and at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
In a medium mixing bowl combine the blue cheese, cream cheese, chives,
parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a
greased shallow 2-quart casserole dish. Place in roaster oven and bake at 400ºF
for 20 minutes or until mixture is bubbly and shrimp are just done. Mixture will be
soupy. Serve over hot rice or pasta. Makes 6 servings.
* You may substitute
1
⁄4 cup gingerale + 1 tablespoon lemon juice for the wine.
4 tablespoons canned, sliced
jalapeno peppers (half of 4-ounce can)
1 tablespoon minced garlic
4 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon black pepper
2 16-ounce can kidney beans
28-ounce can diced tomatoes, undrained
12-ounce can tomato paste
2 15-ounce cans chicken broth
1
⁄
2 cup honey
3 tablespoons prepared mustard
1 teaspoon each: ground red pepper,
black pepper, chili powder, and
onion powder
1 clove garlic, minced
1
⁄3 cup white wine*
2 pounds shelled raw shrimp
Cooked rice or pasta
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