Chili - And Could You Make It Like Mom's

When I was first married if I heard it once I heard it 10 times...."This is not like my mom's!"  Oh what I would give if I had a $1 for every time I heard that.  But looking back, my chili was not like Pat's moms.  In fact it wasn't anything even close.  After all who ever heard of putting rice and potatoes in chili?  Several years later a gal by the name of Betty Eccleston brought some chili to my classroom in Anaconda.  Hold the phone...it had rice and potatoes in it.  Now Pat's mom is from Anaconda too.....hmmmm.  No I do not think it is an Anaconda "thing." What I think it was, was families trying to stretch a meal back in the day to feed many hungry mouths.  So to this day I make the chili using Mrs. Eccleston's recipe.  Betty said as times changed so did her recipe....no more tsp of chili powder or cumin or garlic powder. Just use Taco Seasoning "after all it has all the same stuff in it just don't have to measure."

Mrs. Eccleston's Chili
1 pound burger
1/2 cup diced onion
2 cans of red or pinto beans
1 15 oz Tomato Sauce
1 Pkg of Taco Mix (I use Taco Bell)
small bit of Rice - OK I have to measure and I use 1/8 cup
1-2 small potatoes diced - remember not too many this isn't potato soup

Brown the burger and onion.  Add all other ingredients and 2 cans of water.  Simmer for 1 hour.  Top with cheese and whatever else you like.  Now depending on the type of Taco Mix the color will vary.

Spaghetti Gravy

In Butte, the lure of the copper camp drew them.  From their homeland in Italy and from mining camps in Michigan, the effusive, quick tempered Italians came to Butte and with them they brought their traditional old-country foods.

Meaderville was the settling ground for the travelers.  Their simple wooden homes were crowded in the narrow Meaderville streets which were filled with the chatter and noise of bustling family life.  This recipe for Spaghetti Gravy was brought to Butte by the Ossello family.

Spaghetti Gravy

4 whole cloves of garlic
1 pound of hamburger (elk meat also works!)
1/2 cup olive oil
1 tsp salt
1/8 tsp nutmeg
1/2 tsp allspice
1/4 tsp thyme
1/4 cloves
1/4 tsp cinammon
1/2 tsp pepper
pinch of sugar (do not leave this out, it cuts the acidity of the t. paste)
1/2 cube butter (not margarine)
1 can (46 ounces) tomato juice
1/2 can tomato past
1 med onion chopped
1 can mushrooms with liquid (optional)

Brown hamburger with garlic and onion in olive oil.  Add the rest of the ingredients - except the butter.  Make sure to take a few minutes and break apart the tomato paste. Stir well to incorporate all ingredients.  Add butter.  Cook in a slow oven, 300 degrees, uncovered for 2-3 hours. Or until it is a thick as you like.  You can add some water if it gets to thick.

**I'm sure you are looking at the spices in the recipe.  This is not American spaghetti, it comes from northern Italy and it really is yummy.  Also, do not try to cut this in half - I ruined mine!  It will freeze well so do not let the amount scare you away.  Enjoy!

Crock Pot French Dips

Some days you just know that there is now way you will have time to cook when you get home from work. Especially if you have kids and they are in sports or activities!.  Found this recipe in a Taste of Home magazine. 

Crock Pot French Dips

3-4 pound rump roast (If there are just two of you then use  1.5 - 2 pounds)

1 can of Beef Consume Soup (Yes use Campbell's others are not so tasty)

1 can of French Onion Soup

1 can of Beef Broth

1 Pkg dry AuJus Mix

Sprinkle with Celery Salt or Garlic Salt ( Celery Salt works best!)

Put meat and soup in crock pot.  Sprinkle with celery salt.  Cook on low 8-10 hours.  Remove meat and let stand about 5 minutes.  Add AuJus to broth.  CAREFULLY slice meat ....it will fall apart.  Put on steak rolls or any roll of your choice.   Ladle broth into cups for dipping.

***To really jazz things up if you like Philly sandwiches.  Saute an onion, red pepper and some fresh mushrooms.  Top the meat with a slice of "white cheese" of your choice and throw under the broiler until melted. YUM

Strawberry Cake

This is a no fail cake!  Try this only if you really like strawberries and your sweet tooth is getting the best of you.  This recipe was given to me by my oldest son'e Godmother.  Thanks Laureen it is always a hit.

1 Yellow or White Cake mix.  I use Betty Crocker white.

2 TBS Flour

1 sm box of Strawberry Jello

4 Eggs

2/3 Cup Oil

1/2 Cup Water

3/4 Box frozen Sweet Strawberries and Juices (this is in the frozen food section...it is not in a bag)

Thaw strawberries in a strainer and catch all juice.  Set aside 1/4 of strawberries for frosting.  Add all cake ingredients including juice.  Mix according to box directions.  Pour cake into a 9x13 pan and bake according to to cake box instructions.  Be sure you grease and flour ONLY the bottom of the pan.  Test cake with a toothpick. If it comes out clean it's done.

Frosting

8 oz. Cream Cheese - softened

1 tsp Vanilla

1/4 cup soft butter or margarine ( not from a tub)

Remaining Strawberries - NO JUICE!

Powdered Sugar

Put first 4 ingredients in a bowl and beat well.  Add about 1/2 bag of powdered sugar.  Taste and make sure your frosting does not taste like p. sugar.  If so you have added too much.  This frosting will be very soft....spread on cake and keep in the refrigerator.