First cover the table with brown paper, and get the wooden hammers ready to whacking the claws:
I cooked up this chili at my Mom’s request for her mother’s day meal, and we all loved it. The ground turkey makes it have less fat, and having three kinds of beans is fun!
Cook for 10 minutes in a 5-quart pot:
1 lb. ground turkey
1 chopped onion (or 6 Tblsp. Dried minced onion)
2 (28 oz.) cans crushed tomatoes
2 (14.5 oz.) cans diced tomatoes
2 (15.5 oz.) cans mild chili beans
1 (15 oz.) can black beans
1 (15.5 oz.) red kidney beans
4 Tblsp. Chili powder
2 Tblsp. Cumin
1 Tblsp. Salt
1 ½ Tblsp. Molasses
2 cups water
Simmer on medium for 1 hour, stirring occasionally. Serve with sour cream, cheese, and corn bread, if desired. Enjoy! Makes about 3 quarts.
This recipe is dedicated to my Mom, who requested it!
Crafting pie crust scares some people, and I can see why: If it fails, you have a crumbly mess on your hands. I’ve only made lard pie crust a couple of times, and the other dozens of times, I’ve used an easy, almost fail-safe recipe from my Grandma Jane.
Grandma Jane would make mincemeat pies and tarts (Bambury tarts) at Christmas time. She taught my Mom how to make this recipe, and my Mom taught me. Someday I hope to teach my future daughter how to make this recipe. For now, I can teach you!
Easy Pie Crust Recipe for a two-crust pie:
2 1/2 cups flour
2/3 cup oil
1/3 cup milk (it can be almond or regular)
(Or it can be called: Memorial Day Pasta Salad since I invented it yesterday)!
6 c. cooked spaghetti pasta
2/3 lb. mozzarella cheese, cubed (about 2 cups)
1 ½ cup. chopped tomatoes
1 cup. chopped green pepper
6 cloves garlic, minced (2 Tblsp)
2 Tblsp. Balsamic vinegar
2 Tblsp. Red Wine vinegar
½ cup olive oil
1 Tblsp. dried basil
2 tsp. dried oregano
1 tsp. sea salt
½ tsp. freshly ground pepper
Mix together the first three ingredients in a large bowl. In a cup measure, mix together the dressing mixture and pour into the pasta. Toss until the dressing is evenly coating the salad. Refrigerate for 2 hours, and then serve! Serves 8.
Enjoy with some ribs or something else that has been grilled. 🙂
Love, Mary Hope
You know those weeks when the grocery budget is tight? That’s when I decide to use what is in the pantry and freezer, and this recipe is what resulted from what was in my kitchen last night. My friend came over for dinner, and she helped me fry up these Pad Thai inspired noodles; what is different from regular Pad Thai is that it has more large vegetables, no onion or ginger (it wasn’t in the fridge!), and has more of citrus notes in the flavor.
Here’s the recipe! Watch out because my friend and I ate over half of the pan ourselves…
Makes 4 large servings
1/4 c. soy sauce
3/4 lb chicken breast, chopped (raw)
2 Tblsp. coconut oil
1 (4 oz.) can mushrooms
1 (6.35 oz.) jar bamboo shoots, sliced
1 (8 oz.) can water chestnuts, sliced
2 Tblsp. minced garlic
1/4 c. chopped fresh basil leaves
4.5 oz. (half a package) pad thai rice noodles
1/2 c. coconut milk
3 Tblsp. cornstarch
1/2 c. salted peanuts
1 1/2 Tblsp. soy sauce
2 Tblsp. lime juice
3 Tblsp. rice vinegar
2 Tblsp. fish sauce
2 Tblsp. brown sugar
1/4 tsp. ground pepper