Brown chili meat, then pour off fat/grease. Run hot water over meat to remove additional grease. (Using a strainer or seive helps) Add remaining ingredients. Bring to boil, stirring. Reduce heat and simmer 1 1/2 hours covered. If whole tomatoes were added, chop as they cook. Add the cornstarch during the last 1/2 hour to […]

In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for […]

Preheat oven to 350 F. On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Transfer to a very large mixer bowl. Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.) Add […]

* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; […]

Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending […]

Directions: Preheat oven to 350. Season duck cavities and prick skin once on breast, back and thighs. Melt butter and oil in heavy casserole dish on stove top. Brown ducks on all sides over medium flame. Remove from fire. Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour butter and fat […]

-MIKES KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef […]

Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and outside with peppercorn mixture; refrigerate chicken for 8 hours. Pour 4 cups boiling water into […]

Saute the chicken in oil until golden. Add mushrooms, garlic, onions, pepper, sage, and rosemary. Saute til veggies start to soften. Add salt, pepper and wine. Simmer on low heat about 25 minutes. If wine and vegetable juices start to evaporate while cooking add chicken broth.

PREHEAT OVEN TO 375F. The day before grilling, place ribs in a layer in a large roasting pan. Combine all other ingredients, mixing well, and pour this marinade over the ribs. Cover and place in the oven for 40 minutes. Remove from the oven, cool, cover and refrigerate overnight. The next day, light a grill. […]