1 1/2 lb. ground beef 1 med. onion, chopped 1 med. green pepper, chopped 1 med. red pepper, chopped 1/2 t. garlic powder or one clove chopped garlic 2 small bottles (about 15 oz. each) chili powder 3/4 can (or lg. bottle) V-8 Hot & Spicy, Picante or Regular V-8 juice (V-8 is important here!) 2 lg. cans Brooks chili beans (Brooks is important here!) Brown ground beef,onion,peppers, & garlic in large pot. Add remaining ingredients. Cook until boiling. Cover, reducing heat and simmer about 1 hour, stirring often until peppers are are tender and flavors have mingled. When serving, top with shredded cheddar, crumbled crackers (Ritz or Townhouse are best!) and sour cream.
3-4 lb. roast (beef) 4 beef boillion cubes 3-4 garlic cloves 1 jar pepperocini juice water Place all ingredients in roasting pan, covering with 2 pepperocini jars of water. Bake in preheated 350 degree oven for 2 1/2 hours, basting in juices often. Serve with fresh Italian bread and pepper- ocini peppers on the side.
1 2 1/2 lb. boneless pork loin roast 1/2 c. honey 2 T. coarsley ground pepper 1/2 t. thyme and salt (each) 1/2 t. garlic powder Careful not to cut string, score 1/2 inch deep completely around roast. Combine all ingredients, mix well. Spoon 2/3 of honey mix- ture over roast to coat. In baking pan, roast at 325 degrees for one hour. Brush with remaining honey mixture and cook an additional 45 minutes.
12 slices white bread, cubed 1 1/2 lbs. pork sausage 1/3 c. chopped green onion 1/4 c. chopped green pepper 1 sm. can mushrooms 6 eggs 3 c. milk 2 t. Worchestershire sauce 1/2 t. seasoned salt 1/4 t. poultry seasoning 1/4 t. pepper 1/4 t. parsley 1/4 c. chopped tomatoes Cover the bottom of a 13" x 9" x 2" pan with bread crumbs. In a skillet, brown sausage, onion, tomatoes, green pepper, mushrooms & parsley. Drain & sprinkle over bread. In bowl, mix together eggs, milk, Worchestershire sauce, salt, pepper, & seasoning. Pour over sausage mixture, cover with plastic wrap & refrigerate overnight. In the morning or brunch time), bake, covered with foil at 325 degrees for approx. 1 hr. & 20 minutes. Uncover & cook an additional 10 minutes or until inserted knife comes out clean. Let stand ten minutes before serving. While still hot, top with shredded cheddar or mozzarella cheese before serving, after melted.
2 cans kidney beans 1 jar salsa 1/2 carton Mexican Velveeta cheese 1 1/2 lb. ground beef 1 big can tomato soup (family size) 1 big can water Ritz crackers Jiffy cornbread Brown ground beef in large pot. Drain grease. Meanwhile, make corn bread according to package instructions. To ground beef, add beans, salsa, cheese, soup & water. Bring to boil. Reduce heat and simmer about 20 minutes, stirring occasionally. When serving crumble in Ritz crackers and corn bread. Top with sour cream, if desired.
1 tube Jimmy Dean Original Pork Sausage 3 lbs. hamburger Brown in large pot & drain. Sauce: 1 can Hunts tomato sauce with mushrooms 1 family size can tomato soup 1/2 carton Mexican Velveeta cheese 1 can Mexican tomatoes with chilis sugar (to taste) Mix together sauce & add meat mixture. Combine & simmer until hot, about 20 minutes, stirring occasionally. Serve over: 1 pkg. Vermicelli pasta (made according to directions)