Bev's Recipe Collection

• 3 pounds ground beef, browned and drained
• 2 large sweet onions, chopped
• 2 peppers (We prefer red and yellow)
• 3 cloves garlic, minced
• 3 cans diced tomatoes (28 oz. each)
• 3 cans kidney beans (15 oz. each), rinsed and drained
• 2 (16 oz.) can tomato sauce
• 2 T chili powder
• 2 T ground cumin
• 1 T salt
• 1/4 t cayenne pepper
• 1 t pepper

For serving:

• shredded cheese
• sour cream
• diced avocado
• freshly chopped cilantro
• tortilla chips
• salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

I do not recommend this for a typical salad dressing.  I only use it to make the tortellini salads on this site.

• 2 t Dijon style mustard
• 1/4 t balsamic vinegar
• 2/3 C olive oil
• 1 t salt
• 1 clove garlic

Combine in a blender; refrigerate.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 1 C loosely packed basil
• 1 small clove garlic
• 1 C olive oil
• 1/2 C Parmesan cheese
• 1/2 C walnuts

Place olive oil in blender.  Start blending adding cheese, garlic, and basil leaves through spout.  Blend until smooth.  Add nuts and blend thoroughly.

Makes enough pesto for two tortellini salad recipes (on this site).  Freezes great!

from The Bread Beckers Recipe Collection (www.breadbeckers.com)

• 8 C tortellini, cooked and chilled (4 C dry)
• 1 C pesto (on this site)
• 1 red pepper, chopped
• 1/4 C Marilyn’s French Dressing (on this site)
• 14 C romaine (or other green leaf)
• 2 C cooked chicken, diced – optional
• salt and pepper to taste
• freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 3/4 C almonds
• 1/2 C flour
• 1 1/2 T paprika
• 1 t garlic powder
• 1 t dry mustard
• 1/2 t salt
• 1/2 t red pepper
• 3 pounds chicken breasts cut in large strips
• 1/2 C melted butter

Place almonds, flour, and spices in a food processor; process until the almonds are finely chopped. Transfer the mixture to a bowl.   Apply olive oil to wire racks and place inside a jelly roll pan.  Melt butter.  Dip chicken in butter and then into almond mixture; place chicken on rack.  Bake at 350 degrees for 1 hour (until golden brown and crispy).

from www.eatingwell.com

Excellent served with Roasted Vegetables.

¾ cup mayonnaise
¾ cup sour cream
¼ – 1 cup buttermilk (I use ¼ cup)
1 tbsp olive oil
1 tbsp dried parsley
1 tsp dried chopped onion
1 tsp oregano
1/2 tsp mustard powder
1/2 tsp pepper
1/4 tsp garlic powder

Combine all of the ingredients in a blender or food processor until combined. Store in an airtight container in the refrigerator.

4 cups freshly milled flour
8 tsp baking powder
1 t baking soda
4 tsp sugar (or honey granules)
1 tsp salt
1 tsp cream of tartar
2 sticks butter
1 1/3 cup buttermilk

Mix flour, baking powder, sugar, salt, and cream of tartar.  Cut in the butter. Make a well in the center, and pour in the buttermilk. Stir until combined, adding additional flour if the dough still sticks to the bowl. Roll out the dough to about 1/2″ on a  lightly floured surface. Cut with cookie cutters and place on baking stones or trays. Bake at 450 for 10-12 minutes.

makes about 32 biscuits

Better Homes and Garden’s New Cook Book (1980)

• 12 C chicken broth (divided)
• 1 large sweet onion, chopped
• 6 C frozen mixed vegetables
• 6 C cooked, cubed chicken
• 3 cloves garlic, minced
• 1 T salt
• 1 t parsley
• 1/4 t pepper
• 1 1/2 C flour
• 1 1/2 C milk

Biscuits Supreme

Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes.  Add chicken, seasonings, and 6 more cups of broth.  Bring to a boil and simmer for 10 more minutes.  In a bowl, whisk together the flour and milk, removing lumps.  Slowly pour into simmering mixture while bringing to a boil again, stirring constantly.  Boil for several minutes, until thickened into a gravy.  Serve over hot biscuits.  Serves 12

adapted from tammysrecipes.com

• 4 c. warm water  (about 110 – 115 degrees)
• 1/2 cup olive oil
• 2/3 cup honey
• 1/4 cup milk
• 4 tsp. salt
• 1/8 tsp ginger
• 2 Tbs. lemon juice
• 2 Tbs. instant dry yeast
• 13-15 cups freshly milled flour

1. Combine first seven ingredients and about 8  cups of flour in a large mixing bowl; stir until combined.  ( I use a Bosch mixer.)

2. Add about 5 cups more flour and yeast. Knead until dough is smooth and elastic, adding additional flour as needed until dough stops sticking to the bowl (5-10 minutes). Cover and let rise until double in size (about 40 minutes).

3. Punch dough down; separate into four even amounts of dough. Knead each piece of dough by hand a few times and form into loaves.  Place in loaf pans lined with parchment paper.  Let rise in a warm place until nearly doubled in size (about 40 minutes).

4. Bake at 350 for 40 minutes. Let bread cool for a few minutes before removing the loaves from the pans.

Makes 4 loaves of bread

from tammysrecipes.com

• 6 Tbs butter
• 1 cup peanut butter
• 3/4 cup sucanat (brown sugar)
• 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com