Hometown Recipes 9-19-17

L. B. J. Chili

4 lbs. ground meat

1 lg. onion, chopped

2 garlic cloves

1 t. cumin seed (I omit this; allergic)

5 t. chili powder

1 ½ c. canned whole tomatoes

2-6 t. hot pepper sauce

Salt to taste

Brown meat. Mix 2 cups water, meat, onions, and garlic in large skillet till lightly colored. Add other ingredients and bring to full boil. Simmer til meat is tender.

Cheesy Meat Loaf

1 ½ lbs. ground meat

1 c. bread crumbs

1 sm. Onion, chopped

2 t. salt

¼ t. pepper

1 egg, slightly beaten

2/3 c. milk

1 (2 ½ oz. jar) sliced, drained mushrooms (I omit these)

¼ c. catsup

Shape into a loaf and flatten out on wax paper. Spread cheddar cheese on the meat, roll in a loaf, and place in a baking dish. Bake about 25 minutes at 375, or until done to your liking.

Corn Bread Salad

Make a large pan of cornbread. Crumble fine while it is still warm. Add the following, according to your own personal taste.

Chopped onion

Fresh tomatoes

Green pepper

Several slices of crisp bacon, crumbled

Use Mayo (not salad dressing) to mix ingredients with the cornbread. Makes a good amount, so if it is too much for your family, cut the amounts back a little.

Apricot Salad

1 sm. Box Apricot Jello

1 sm. Can crushed pineapple

2 sm. Jars Apricot baby food

¾ c. sugar

8 oz. cream cheese

1 carton Cool Whip

Mix pineapples and Jello over low heat until dissolved. Add sugar, baby food, cream cheese. Do Not beat!! Chill until it starts to thicken. Fold in Cool Whip. Put in fridge until firm.