Brown hamburger and onion. Add rest of ingredients. Simmer for 1/2 hour. Serve with shredded Cheddar cheese and a dollop of sour cream.

In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until

Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to pr

Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers.

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Re

In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese.

Cover meat with about 2 inches water. Bring to a boil and cook 15 minutes. Refrigerate overnight. Remove hardened fat the next day. Add onions, green peppers, celery, whole tomatoes and tomato sauce, the chili powder and garlic powder. Cook until somewhat thickened. Salt to taste, then cont

Melt lard, butter, or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned, about 5 minutes. Combine meat with garlic, ground chilis and cumin. Add this meat-spice mixture with a fork and cook, stirring occasionally, until meat is evenly

In large skillet, brown beef with onions and green pepper; drain. Stir in water, bouillon cube, tomato sauce, tomato paste. Add kidney beans and season. Bring to boil. Reduce heat, simmer 15 to 20 minutes, stir occasionally.

Saute onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.

Saute onion and green pepper in butter until onion is soft. Add ground chuck and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about 30 minutes. Add beans and continue cooking until heated through.

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Re

SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil ov

Break up and fry beef, drain off any grease. Place the meat in a 4-guart pot with tomato sauce. Fry the chopped onions until soft, but not brown, and add to pot. Coarsely chop the tomatoes and add them to pot, togeather with tomato puree, the garlic and spices. Bring the mixture to a boil,

Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic. Fry up the briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to medium high. Dump in the onions & peppers that you sauteed tomato sauce, Jalape

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for t

Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls, blending until dissolved. Chill until _slightly_ thickened. Stir in mandarin oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.

Brown first four ingredients. Drain fat. Add remaining ingredients and a little water if chili seems too thick. Cover and simmer 30 minutes.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk untilwell blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and "rocks" into pudding mix. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours.

Peppers should be mild banana peppers, seeded and chopped. Brown both the ground beef and beef cubes. Drain most of the fat. Combine all ingredients in a large pot. Simmer for 2 hours. Correct seasonings and simmer for 1 more hour.

Cut meat into small cubes approx. 3/8" in size. Brown meat, onions, Bell pepper, and garlic in a heavy skillet. Put the beer into alarge pot and bring to a slow boil. Boil for 10 minutes then add the tomato sauce, the stewed tomatos, the meat & onion/pepper mixture, the Jalapenos, the barbecue s

Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn pink, about 1 minute. Remove. Heat 2 T oil to 40

Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno peppers. Saute chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot. Cook

Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it in a frying pan. In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. Add the meat, chili season

Brown hamburger and drain. Add enchilada sauce, beans (with juice), and chilis. Simmer slowly for at least 1/2 hour; 1-1/2 hours is much better. Place in serving bowls; top with cheese and onions. Serve with tortillas, bread, or crackers.

Oriental Hot Pot Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled for

For filling, in a medium saucepan combine the sugar and gelatin. Add eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve and mixture thickens slightly and bubbles. Cool 10 minutes; stir in rum. Chill till consistency of corn syrup; stir occasionally. Remove f

Heat oil in a heavy saucepan. Add onion and meat. Cook over medium heat until onion is tender. Add remaining ingredients. Mix well. Cover and simmer for 30 minutes.

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slot

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve,

Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours. Skim off fat.<

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium h

Combine meat, flour, salt and pepper together until all flour is worked into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown. Add onions and garlic. Let cook together until onion and garlic are soft.

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,

Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well after each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve over spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crackers on side.

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Ligh

Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner. Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixt

1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and all