What’s Cooking?

November 4, 2019

Carol Cope
Cooking & Recipes

What a nice Sunday we had as my daughter, Julie, and my self attended  Mass at St. Agnes and surprised Father Joe…Father Joe is dealing with cancer  but as always he is on top of it will not let it get him down…What a super beautiful human person he is….I miss all the wonderful people here in Marion and area and was sure nice to see many of them….Please send your prayers for Father Joe…… 

CHICAGO   CHILI  
from Joe Picard  

2      large onions, chopped
2      lbs. stew meat
3      Tbsp. butter or margarine 
8      ounces tomato sauce
1      cup water
1      pkg. chili seasoning mix
6      small green peppers, chopped  
6      small yellow peppers, chopped
6      small red peppers, chopped
2      chili peppers, chopped
1      stalk celery, chopped
1      Tbsp. molasses
1/2   tsp. cayenne pepper
1/4   tsp. salt
1/2   tsp. garlic salt
1/2   tsp. black pepper
1      tsp. red pepper
3      Tbsp. chili powder
2      small garlic cloves

Brown the first three (3) ingredients in a dutch oven or large heavy pot.  Drain off fat.  
Mix remaining ingredients with meat..  Cover and simmer for one (1) hour, stirring occasionally…
Remove from heat and serve with crackers or a good heavy bread and a salad……Yuuuuuuummmy just plain goood……

CHOW   MEIN   
by Bonnie  Antwine

1       cup butter
3-4    cups diced pork
1       cup onion, chopped
1       tsp. salt
1/2    tsp. pepper
1       cup celery, chopped
1 1/2 cups hot water
1       cup bean sprouts, drained
1/2    cup cold water
3       Tbsp. cornstarch
2       tsp. LaChoy sauce
1       tsp. sugar
1       Tbsp. LaChoy brown sauce

Melt  butter in skillet, add meat, stir and sear quickly. *(Do not brown).  Add onions and fry five (5) minutes.
Add celery, salt, pepper, and hot water.  Cover and cook for about 10 minutes.  Add drained bean sprouts.  Mix thoroughly and heat to boiling point.  Add flavoring and thickening.  *Mix  thickening in a measuring cup and add to meat mixture….
Stir lightly and cook about 30 minutes.
Serve very hot on a bed of fluffy rice and top with Chow Mein noodles.  Add Soy sauce if you would like.
 Oh so delicious…….

UN-STUFFED  CABBAGE  CASSEROLE
from  Jean Matty

1  16 ounce can stewed tomatoes
1 large family size or 2 small cans tomato soup
1 1/2 to 2    lbs, ground beef
1 Tbsp. Barbeque sauce
2  cups cooked rice
1  small head of cabbage,  chopped into 1 inch squares

Mix stewed tomatoes and tomato soup together.  Mix ground beef, barbeque sauce, and rice together well.  Layer soup mixture, cabbage and then meat mixture.  Form into meatballs as you layer in a roaster or a large casserole dish until all is finished, finishing with the soup on top of cabbage.
 Bake in a 300 degree oven for two (2) hours.  Note this can also be put in a crock pot and cooked on low all day…Another super good meal…..

 Until next week, please send prayers and any thing else for the people of California as this is so horrifying,,,I just cannot imagine going through anything like this.  God Bless them and all…..Carol Jean





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