Mamma's chili

2 pounds ground beef

64 ounces of crushed tomatoes (I use my canned fresh tomatoes)

1 1/2 tsp. chili powder

1 1/2 tsp. Cumin ( to taste)

1 medium chopped onion

1/4 cup sugar
small can of tomato paste 

**1 can red beans drained 

salt and pepper to taste

Brown beef and onion, drain fat.

Mix tomatoes and seasonings in large kettle or pot. Add hamburger to tomatoes. Simmer for half an hour to blend flavors. Always best the next day.

**Ranch style beans are 100 times better so I use these now and it puts the chili over the top great.

**Sometimes I like to add about 2 Tbls. of chopped green pepper.

Caramel Apple Crisp

Serve with ice cream for the perfect fall treat!

8 cups peeled and sliced tart apples

33 caramels, divided

2 tablespoons plus 2 teaspoons milk

3/4 cup all-purpose flour

3/4 cup quick cooking oats

3/4 cup packed brown sugar

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup cold butter, cubed

Instructions

Heat the oven to 375F. Grease a 9x13-inch baking dish. Place the apples in the baking dish.

In a heavy saucepan, melt 25 of the caramels with 2 tablespoons of milk. Pour the caramel over the apples.

In a bowl, mix togethr the flour, oats, brown sugar, salt and cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the mixture over the apples. Bake in the preheated oven until golden brown, 45-50 minutes. Cool for 10 minutes.

In a small microwave safe bowl, combine the remaining 8 caramels with 2 teaspoons of milk. Cook in 15 second increments, stirring often, until melted and smooth. Drizzle over the crisp. Serve with ice cream, if desired.

Stuffed Green Pepper Soup

 2 lbs. ground beef 

 2 quarts water 

 1 (28 ounces) can diced tomatoes (undrained) 

 1 (29 ounces) can tomato sauce 

 2 cups cooked long-grain white rice ( 1/2 cup uncooked) 

 2 cups chopped green bell peppers ( about 2 large peppers) 

 2 beef bouillon cubes 

 2 tablespoons packed brown sugar 

 2 teaspoons salt 

 1 teaspoon pepper 

 In 6-quart fry pan or Dutch oven, brown beef; drain. 

 Add remaining ingredients; bring to boil. 

 Reduce heat; cover and simmer for 30 to 40 minutes or until tender. 

 Makes about 16 servings.

** Recipe can be cut in half. It freezes well too.

Mamma's Cream of Anything soup

This recipe is no salt and no fat. Salt may be added to your taste.

Chop onion, fresh garlic and mushrooms or
whatever cream soup you wish to make.

Place fry pan and saute until onions are translucent.. Remove from pan and set aside.

In the same pan, add the chicken broth mixed with flour to pan and simmer until it starts to thicken...

Add mushroom onion mixture to thickened broth and simmer until thick. You now have about two cans of concentrated cream of mushroom soup. Change the mushrooms to what ever meat or veggie you want for the cream you soup you would like.


This can be diluted with 3/4 cup of milk to make a recipe of cream soup like you would get from a can, but without the added fat, salt and preservatives.

Base Recipe:

2 cups chicken or beef broth, I use HerbOx salt free bouillon
6 Tbls. flour
1 small onion
3 cloves fresh garlic
Salt and pepper to taste or needs.

Addition suggestions:

2 cups, chopped fresh mushrooms with a dash of nutmeg, chicken with a dash of sage or poultry seasoning, broccoli 1/2 tsp thyme, carrots 1/2 tsp basil, cauliflower with 1/2 tsp curry powder. Enjoy a healthy cream soup.