Believe

Recipes

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Cheri's Not-Quite-Award-Winning Chili
(but we love it)

• 2T olive oil
• 3 lbs cheapest beef available, fat trimmed, cut into ½” chunks (I’d say stew meat, but it isn’t always the cheapest, and it’s annoying to trim the fat off all those cubes)
• Salt to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can beef stock
• 16 oz salsa (I use Newman’s Own, chunky, mild)
• 2T tomato paste
• 1t oregano
• scant 1/4t cinnamon
• 2T chili powder
• 1t cumin
• 2t adobo sauce OR several shakes of Tabasco sauce
• 1 can black beans, drained
• 1 can kidney beans, drained
• 7 oz jar roasted red bell peppers, chopped

Heat olive oil in bottom of pressure cooker. Season meat with salt. Brown meat (in 2-3 batches), removing with a slotted spoon when browned. Saute onion and garlic for 1-2 minutes, until softened. Deglaze pan with ½ can of beef stock. Put meat, salsa, tomato paste, oregano, cinnamon and chili powder and the rest of the can of beef stock into the pressure cooker, stir well to mix in tomato paste, lock the lid on, and bring to high pressure. Cook on high pressure for 15 minutes. Let pressure release naturally. Remove lid and stir in cumin and adobo sauce or Tabasco, then return to high pressure for 10 minutes. Let pressure release naturally a second time. Remove lid and stir in beans and peppers. (Believe me, the chili is hot enough at this point to heat the beans and peppers through.) Makes about 8 cups of chili. If you want to double the recipe, use only 1 can of beef stock, not 2.

Cinnamon Buttons

• 1/4 c sugar
• 1 T cinnamon
• 2 c Bisquick
• 1/2 c cold water
• 2-1/2 T butter, melted in a bowl

• Mix sugar and cinnamon together in a bowl.
• Mix the Bisquick and water together in another bowl, then press the dough out flat on a cutting board. Use a pizza cutter to cut the dough into 12 equal pieces and roll each piece into a ball.
• Dip each ball into the melted butter, then roll until coated in the sugar and cinnamon. Place all the balls in an ungreased 8” round cake pan and bake for 15 minutes at 400 degrees.

Granola

• 5 cups oats (old-fashioned, not the quick-cooking kind)
• 1 cup almonds, slivered
• 1 cup walnuts, chopped
• 1 cup coconut
• 1/4 cup canola oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon

• Mix dry ingredients together in a large bowl. Heat oil, honey, vanilla and cinnamon in a small saucepan and pour over dry mixture. Mix well to lightly coat dry mixture. Spread on a cookie sheet no more than ½” thick. Bake at 400F for 5-7 minutes, until lightly toasted. (Keep an eye on it, it burns fast!) Cool completely. Store in an airtight container. Will keep for several weeks.

Honey Cinnamon Biscuits

• 2T butter
• 1/4c honey
• 1/4c walnuts, chopped
• 1/2t cinnamon
• 1 pkg refrigerated biscuits, 10 ea

• Preheat oven to 350. Melt butter in an 8” round cake pan in preheating oven.
• Stir in honey, walnuts and cinnamon. Arrange biscuits on top in a single layer. Bake for 20 minutes or until brown. Invert and serve.

Italian Pasta Salad

• 8 oz Penne Pasta (1/2 box)
• 1 bottle Italian Salad Dressing
• 1/2 chopped Bell Pepper
• 1 diced Tomato
• 4 oz crumbled Feta Cheese

• Cook the pasta very al dente, rinse in cold water and drain
• Mix with other ingredients saving some dressing to add just before serving
• Chill
• Note - The reason you cook the pasta very al dente is because as the salad chills the pasta will absorb the dressing and become softer.

Jane’s Taco Salad

• 1 head iceberg lettuce, chopped
• 1 pound hamburger, browned, and seasoned with a packet of taco seasoning mix
• 1 package grated cheddar cheese
• 1 can red kidney beans, rinsed and drained
• 3 green onions, sliced
• 8 oz Nacho Cheese Doritoes, lightly crushed
• 1 bottle 1000 Island Dressing

• Mix all ingredients together.
• Serve salad immediately after putting dressing on and chips in

Mexican Bean Salad

• 1 15.5 oz can Black Beans rinsed and drained
• 1 15.5 oz can Red Kidney Beans rinsed and drained
• 1 15.5 oz can White Beans rinsed and drained
• 1 chopped Bell Pepper
• 1 cup Chunky Salsa
• 1/3 cup sliced Green Onion
• 2 TBL Diced Chiles
• 2 cups grated cheddar cheese
• 2 TBL chopped Cilantro
• 1/2 TSP Garlic Powder
• 1/4 TSP Chile Powder

• Mix all ingredients together in a large bowl
• Chill (if desired) and serve
• Note - Mix ahead of time to let flavors mingle
• Note - Great as a side dish or as a filling for burritos

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