This is a Coker Family Recipe. Merle & Gypsy would make these and have all 10 kids over for Christmas morning breakfast.

Source: Cindy Coker Baker

Ingredients:

• 1 cup luke warm milk
• 1 pkg. yeast
• 2 tablespoons sugar
• 1 egg
• 1/2 teaspoon salt
• 2 1/2 cups flour

Directions:

1. Disolve yeast and sugar into warm milk. Set aside.

2. Beat egg slightly. Add salt.

3. Stir in milk, yeast, sugar mixture.

4. Stir in flour.

5. Knead slightly to make smooth.

6. Place in greased bowl. Cover with a damp cloth (or grease the top and then cover with cloth).

7. Leave out over night.

8. Roll out and cut in pieces with a slit in the middle of each piece.

9. Fry, drain.

10. Serve with butter and syrup.

From my sister-in-law, Cindy. I asked for a recipe for Angel Biscuits and this is what she sent me. I haven’t tried as yet. Looked up other recipes for Angel Biscuits and they all had buttermilk and baking powder or baking soda.

Source:

Ingredients:

• 1 pkg. yeast
• 3/4 cup warm water
• 2 cup flour
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 tablespoons melted shortening

Directions:

1. Disolve yeast into the warm water.

2. Mix together dry ingredients.

3. Cut in shortening.

4. Stir in yeast mixture.

5. Knead and roll out. Cut into biscuits and let set 30 minues or doubled in size.

6. Bake 425 for 12 minutes or until golden.

These are made using a food processer.
Makes 10 to 12 biscuits.

Source: Wanda (from RecipeThing user cscnfa)

Ingredients:

• 1 package active dry yeast
• 2 tablespoons sugar
• 2 tablespoons warm (105 to 115 degrees F) water
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter or margarine -- cut into chunks
• 2/3 cup buttermilk

Directions:

1. In a small bowl mix together yeast, sugar, and water; let proof 10 to 15 minutes. In food processor fitted with steel blade, combine 2 cups flour, baking powder, and salt. With on/off pulsing, cut in butter. With motor off, quickly add yeast mixture and buttermilk; process until dough pulls away from sides of bowl. Add more flour if dough is sticky.

2. Turn dough out onto a lightly floured board. Pat out 1/4 inch thick; cut with 2- or 2-1/2-inch biscuit cutter. Arrange, barely touching, on greased baking sheet. Prick tops with a fork. Cover pan with plastic wrap. Let rise in a warm place until doubled, about 30 to 40 minutes.

3. Preheat oven to 425 degrees F. Bake until golden brown (10 to 15 minutes).

4. icro-Rise Method: Preheat oven to 425 degrees F. Complete step 1. Cut biscuits as directed in step 2. Arrange biscuits, barely touching, in a lightly greased round glass baking dish; cover loosely with plastic wrap. Place measuring cup of warm water in back corner of microwave oven and biscuits in center of oven. Microwave on 10% power about 4 to 5 minutes. Let rest 5 minutes at room temperature, or until doubled in bulk. Bake as directed in step 3.]

My cousins recipe, Dorothy Vasek Lloyd. I haven’t tried it.
I like the 3×6 inch pans…they are the right size to wrap in pretty colored plastic wrap, tied with ribbon and given as gifts.

Source: Linda Coker

Ingredients:

• 1 1/2 sticks margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 cups mashed bananas (about 3 large)
• 1 teaspoon vanilla
• 1 3/4 cups flour, unsifted
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup chopped walnuts or pecans

Directions:

1. Preheat oven to 325 degrees and grease bread pans. (Makes 1 9×5 inch loaf pan OR 4 3×6 inch pans OR bundt pan)

2. In a mixing bowl, combine the margarine, sugar and eggs and beat until mixture is smooth and fluffy and creamy.

3. Add all of the remaining ingredients and stir with a spoon until well blended.

4. Put mixture into which ever pan you have chosen.

5. Bake at 325 degrees for 1 1/4 hours for bread pan or approximately 1 hour for smaller pans.

6. Test doneness by inserting toothpick in center.

Low fat

Source: RecipeThing user NightfallPA

Ingredients:

• 2 packages Choice Ramen
• 1 tsp sesame oil
• 1 cup scallion(s), sliced
• 2 cup packaged coleslaw mix (shredded cabbage and carrots)
• 1 1/2 cup water
• 1 Tbsp low-sodium soy sauce
• 8 oz lean beef round

Directions:

1. Trim fat from steak; cut steak diagonally across grain into thin slice. Heat 1/2 teaspoon oil in a large nonstick skillet over medium high heat. Add steak and green onions; stir fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium high heat. Add slaw; stir fry for 30 seconds. Remove slaw from skillet

2. and keep warm.

3. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

This is really good. My kids used to request this meal when they came home from a week at camp!
Usually I end up using more chicken and more spaghetti than actually called for; when I do this I add an extra can of cream of mushroom soup.

Source: Linda Coker

Ingredients:

• 6 chicken breasts
• OR
• 3 pounds whole chicken
• 1/2 stick butter
• 1 onion chopped
• 1/4 bell pepper, chopped
• 4 stalks celery, diced
• 5 tablespoons flour
• 1 cup milk
• 1/2 pound cheese, grated (you will need more for the top)
• 4 ounces diced pimentoes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup (you may need 2 cans)
• 1 can mushrooms **
• dash garlic salt **
• 2 teaspoons soy sauce
• 6 ounces thin spaghetti, broken in pieces

Directions:

1. Cook chicken in water seasoned with salt, pepper, additional onion, carrot chucks and additional celery chunks.

2. Cool and debone. Cut meat up into small chunks.

3. Melt butter in skillet. Add bell pepper, celery and onion.

4. Saute over low heat until very tender

5. **I prefer to use fresh mushrooms rather than canned ones so I also saute mushrooms with bell pepper, celery and onion.

6. **I prefer to use 1 clove garlic finely diced…so I also saute garlic with above.

7. While sauteing, cook broken pieces of spaghetti according to directions in boiling salted water. Drain, rinse.

8. Stir flour and milk into sauted vegetables. Cook until very thick

9. Stir this into cut up chicken chunks. Also add pimentoes, soups, cheese, soy sauce and cooked spaghetti.

10. Mix well.

11. If mixture seems too dry add an additional can of cream of mushroom soup.

12. Place in greased casserole dish and bake for 30 minutes at 325 degrees or until it is very bubbly. Top with extra cheese near end of baking time.

13. You can freeze smaller portions of this before baking and it is excellent later.

14. Serve with cooked frozen peas & rolls or garlic bread.

Source: RecipeThing user stoddardzoo

Ingredients:

• 6 Cups Cinnamon Chex cereal
• 1 Cup Walnut halves
• 1/4 Cup Packed brown sugar
• 1/4 Cup Frozen orange juice concentrate
• 2 Tablespoons Vegetable oil
• 1/2 Cup Sweetened dried cranberries

Directions:

1. In large microwavable bowl, mix cereal and walnuts; set aside.

2. In 2-cup microwavable measuring cup, microwave brown sugar, orange juice concentrate and oil on High 1 minute; stir. Microwave about 1 minute longer, stirring after 30 seconds, until mixture is hot. Pour over cereal mixture, stirring until evenly coated.

3. Microwave uncovered on High 5 minutes, stirring every 2 minutes. Stir in cranberries. Spread on waxed paper or foil to cool. Store in tightly covered container.

Source: Kalyn’s Kitchen (from RecipeThing user kylerhea)

Ingredients:

• 1 1/2 T olive oil, divided (more or less, depending on your pan)
• 1 lb. lean ground beef
• 1 large onion, chopped small
• 1 T finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp. sweet Hungarian Paprika (good quality paprika makes a big difference in flavor in a dish like this)
• 1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
• salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water (just enough to rinse out each of the cans)
• 2 cups cooked rice (I used brown rice)
• 2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)

Directions:

1. Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12″ × 10″.)

2. Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it’s done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it’s partly done.) Remove ground beef to a bowl.

3. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it’s hot and slightly thickened, about 15-20 minutes.

4. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don’t have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.

5. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

6. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

7. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

8. This freezes well, and I’m looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.

Source: Food Network/Anne Burrell (from RecipeThing user Mainergirl)

Ingredients:

• 4 dozen little neck or cherry stone clams, scrubbed
• 4 thick slices bacon, cut into lardons
• 1 large onions, cut into 1/4 inch dice
• Kosher salt
• 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
• 2 celery stalks, diced
• 3 tablespoons flour
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 bundle of thyme
• 2 bay leaves
• 1 to 2 shakes hot sauce, optional (recommended: Tabasco)
• Extra-virgin olive oil

Directions:

1. Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven’t opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.

2. Coarsely chop the clams and reserve.

3. Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and celery and cook for another 5 minutes.

4. Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.

5. Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

Source: Williams-Sonoma Kitchen (from RecipeThing user AmericnJewl)

Ingredients:

• 6 lb. littleneck clams, rinsed well
• 6 oz. pancetta, diced
• 3 Tbs. unsalted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp. chopped fresh thyme
• 2 Tbs. all-purpose flour
• 2 lb. Yukon Gold potatoes, peeled and diced
• 2 bay leaves
• 1 cup heavy cream
• 2 tsp. Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Pinch of cayenne pepper
• 1 Tbs. chopped fresh chives (optional)

Directions:

1. Working with 1 clam at a time, hold it over a bowl to catch the juices. Place the blade of a clam knife horizontally across the shell and squeeze to open. Using the tip of the knife, remove the clam meat by cutting it away from the shell; place the meat in a separate bowl. Strain the juices through a fine-mesh sieve lined with cheesecloth into a bowl. Add enough water to the juices to total 5 cups. Coarsely chop the clam meat. Set aside.

2. In a Dutch oven over medium heat, sauté the pancetta until crisp, about 5 minutes. Pour off all but 1 Tbs. of the fat, then melt the butter in the pan. Add the onion, celery, garlic and thyme and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the potatoes, bay leaves and clam juice-water mixture and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

3. Stir in the cream, Worcestershire, salt, black pepper and cayenne. Using a fork, lightly mash the potatoes against the side of the pot to thicken the soup. Add the clams and cook for 2 minutes. Remove the bay leaves and discard. Ladle the soup into warmed bowls and garnish with the chives.

Source: Cindy Baker & Linda Coker

Ingredients:

• CAKE:
• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 2 eggs slightly beaten (I just put my eggs directly into the batter.)
• 1 teaspoon vanilla
• 2 cups (20 oz. can) crushed pineapple in heavy syrup, undrained (I use just regular pineapple in its own juice.)
• FROSTING:
• 1/2 cup butter or margarine
• 1 (5 oz.) can evaporated milk
• 1 cup sugar
• 1 cup chopped pecans
• 1 cup coconut
• 1 teaspoon vanilla

Directions:

1. CAKE:

2. Preheat oven to 300 degrees.

3. Sift together flour, soda and salt. Add sugar and stir. (Tip: I did not sift and didn’t even measure with a lot of accuracy, just dumped it all in the bowl and mixed.)

4. Add eggs and pineapple and its juice; beat well. (I also added vanilla at this point.)

5. Pour into greased 9×13×2 inch pan.

6. Bake 35-40 minutes or until done. (I baked at 300 for 40 minutes, it still was a long way from being done so I raised the temp to 325 and baked for another 15 minutes; it was perfect then…depends upon your oven I guess.)

7. Spread frosting on warm cake.

8. FROSTING:

9. In small saucepan, combine butter, milk and sugar.

10. Bring to a boil, lower heat and boil gently for six minutes, stirring occasionally. Remove from heat. (frosting will be thin)

11. Add pecans, coconut and vanilla; stir.

12. Spread over cake in pan.

13. Refrigerate any leftovers.

This is so much bettter and easier than cutting up, breading and frying each individual little piece. You just sort of hold the little top/stem and nibble your way down to the top!

Source: Linda Coker

Ingredients:

• Okra, as much as desired.
• 1 1/2 cups flour (approximate)
• 1 1/2 cups yellow cornmeal (approximate)
• 1 cup buttermilk (approximate
• salt to taste
• oil for frying

Directions:

1. Wash and drain/dry your okra on paper towels.

2. DO NOT CUT THE TOP/STEM OFF…DO NOT CUT UP THE OKRA!!

3. Holding the top/stem, dip into buttermilk.

4. Then dip into the cornmeal/flour mixture. You might have to squeeze the cornmeal a little to make sure it sticks well to the okra.

5. Place the breaded okra on a cookie sheet as you bread them. Allowing the breaded okra to “rest” just a few minutes before placing in fryer helps the breading stay on.

6. Starting with the okra that you breaded first, drop into hot oil and fry until golden. Drain and salt to taste.

This calls for optional bell pepper and optional celery. I never use the bell pepper as my family does not care for it. I will occasionally use the celery. One of those recipes that I don’t really follow measurements, I just throw it together.

Source: Linda Coker

Ingredients:

• 3 cups sliced okra (or more)
• 2-3 tablespoons bacon grease (or olive oil or vegetable oil)
• 1/2 large onion diced
• 1 large clove garlic, minced
• 1/4 bell pepper, chopped (optional)
• 1 small stalk celery, chopped (optional)
• 1 large can petite diced tomatoes
• 2 heaping tablespoons sugar
• 1 heaping tablespoon chili powder

Directions:

1. Slice okra about 1/2 inch thick slices.

2. Stir fry okra and onion in bacon grease or oil in a sauce pan until it just barely starts to brown and seal in juices.

3. Add garlic.

4. Add optional bell pepper and/or celery.

5. Add can of petite diced tomatoes. (Tip: If I happen to use more okra I will add extra liquid in the form of a 6 oz. can of V-8 juice.)

6. Add chili powder and sugar.

7. Cover and simmer until done, stirring occassionally, about 20 minutes.

Got this recipe from a lady at family reunion. It looked absolutely awful and I did not want to even taste it, but when I did, it was all I wanted to eat!!!

Source: Linda Coker via Coker Family Reunion

Ingredients:

• 1 large bag frozen, breaded fried okra (Stillwell brand preferred)
• 1 carton cherry tomatoes cut in half
• 1 bunch green onions, bottoms with a little of the green tops
• 3 oz. bag of a good brand bacon bits
• Dressing:
• 3 tablespoons sugar
• 3 tablespoons vinegar
• 2 tablespoons olive oil

Directions:

1. Tips: The lady that gave me this recipe said to use the “Stillwell” brand of breaded fried okra. She said the breading stayed on the okra better than any other brand she has tried. In our area she purchased her ingredients at Brookshire Brothers Grocery.

2. First deep fry okra according to package directions.

3. Place on paper towels to drain oil. Cool to room temp.

4. Cut cherry tomatoes in half, add to okra.

5. Slice green onions, using bottoms and just a little of the green tops.

6. Toss in the bacon bits.

7. Dressing:

8. Mix together the sugar, vinegar and olive oil. Place in microwave just long enough to dissolve the sugar and mix together.

9. Drizzle over salad, toss and serve.

I came up with this on my own and wanted to document how I did it. It was amazing!!

Source: Linda Coker

Ingredients:

• Fish:
• 2 medium to large trout filets
• cajun seasoning
• salt
• flour
• olive oil
• Sauce:
• 1 cup white wine
• 1/2 stick salted real butter
• 1/2 stick unsalted real butter
• 1 teaspoon lemon juice
• 1/2 teaspoon worchestershire sauce
• 1 tablespoon chopped fresh parsley
• 1 small clove garlic thinly sliced
• 1/4 to 1/3 cup cream

Directions:

1. First I fixed my sides: I had some leftover corn and added some frozen peas to them and cooked until peas were tender.

2. Then I got my water started for my Minute Rice using chicken bullion cubes to season rice. Cook according to directions.

3. Now for fish: Check filets for fine bones. Season fish with light sprinkle of cajun seasoning and a little salt. Dredge in flour.

4. In a non-stick skillet add just a little olive oil, maybe 1/4 inch at most, in the bottom of pan. Cook fish a couple minutes on each side, flipping twice so each side ends up getting about 4 minutes of cooking time. Fish will be flakey when done. Remove from pan and place on platter on stove.

5. Lemon-Butter Cream Sauce: Add wine, lemon juice, worchestershire to the drippings in the pan. Bring to a boil and add both butters. Toss in parsley and sliced garlic. Cook until slightly reduced. Turn burner on low and slowly whisk in heavy cream. Simmer, whisking until all is well blended, about 3-4 minutes. Pour into a small deep sided container with a small dipper to serve.

6. Serving: We put the rice on place, spooned over the cooked vegetables. Added a trout filet to the top and spooned over the lemon butter cream sauce.

7. Man was it good!!!

If your microwave has a really high cooking temp, you might have to adjust your time.

Source: Ron Coker

Ingredients:

• 1 cup sugar
• 1/2 cup white corn syrup
• 1 cup roasted, salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Directions:

1. TIP: It is helpful to have all your ingredients pre-measured so you can add them quickly to your syrup.

2. In 1 1/2 quart glass casserole, stir together sugar and syrup.

3. Microwave at High for 4 minutes.

4. Stir in peanuts.

5. Microwave at High for 3 to 5 minutes until light brown.

6. Add butter and vanilla to syrup, blending well.

7. Microwave on high 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot.

8. Add baking soda and gently stir until light and foamy.

9. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour.

10. When cool, break into small pieces and store in an air tight container.

Make sure to have sour cream, chopped onions and shredded cheese on hand to use as chili toppers.

Source: Linda Coker

Ingredients:

• 1 pounds ground beef
• 1 teaspoon minced garlic
• 1 28 ounce can crushed tomatoes
• 2 15 ounce cans red kidney beans, undrained
• 1 envelope dry onion soup mix
• 3 tablespoons chili powder (more to taste)
• 8 Kaiser Rolls

Directions:

1. In a soup pot, combine the ground beef and garlic over medium high heat and brown for 10 minutes, stirring as needed.

2. Add the crushed tomatoes, kidney beans, onion soup mix and chili powder. Mix well and bring to a slow boil, stirring frequently.

3. Reduce the heat to low and simmer for 30 minutes and stir as needed. This is a pretty thick chili so be careful not to burn on bottom.

4. Meanwhile, cut a 1 1/2 – 2 1/2 inch circle off the top of each roll (size of circle depends upon size of your roll). Remove the bread circles, reserve the circles to serve with the chili for dunking. Hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls.

5. Place the bread bowls on plates (or shallow bowls) and spoon the chili into them allowing the chili to overflow.

You can serve with some grated cheese, little green onions and crackers.

Source: Linda Coker

Ingredients:

• 2 tablespoons olive oil
• 2 1/2 pound boned and skinned chicken breasts cut into small cubes
• 1 small onion chopped
• 2 10 ounce cans chicken broth
• 1 chicken bullion cube
• 2 4 ounce cans chopped green chilies
• 1 19 ounce can Canelli Beans or 2 smaller cans, undrained
• 2 of the chicken broth cans filled with water
• 1/2 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper (cayenne)
• 2 cloves garlic diced
• 1/4 cup (or a healthy handful) fresh cilantro chopped
• 1 cup Minute Rice

Directions:

1. Put two tablespoons of olive oil in large soup pot over medium high heat. Add chicken and onions and cook until chicken is done, stirring as needed. Cook all the liquid out and your meat will be done.

2. Add garlic, oregano, cumin, and cayenne. Stir to coat meat.

3. Add the two cans green chilies & chopped cilantro, stir.

4. Add the chicken broth, water and bullion cube.

5. Simmer about 30 minutes to 1 hour until seasonings have mixed with meat. You might have to add a little extra water if the liquid evaporates too much.

6. Stir in beans, (if you can’t find Canelli beans, you can use white kidney beans.) Simmer for another 10 minutes just to heat beans.

7. Add one cup of the Minute Rice…stir. Turn off fire, allow rice to “cook” in hot chili for about 15 minutes.

8. Serve & Eat!!

Chili is good served with grated cheese, chopped onion and jalapeno peppers on the side as toppings (optional). Also crackers or cornbread. I prefer using “Gebhardts” brand chili powder.
More of a chili stew…some people like beans in their chili…this has a little different twist…

Source: Millie V. Bartek, Linda Coker

Ingredients:

• 3 pounds course ground chili meat (I like using part deer meat if you have it.)
• Half of a 3 ounce bottle of Gebhardts chili powder
• 1 tablespoon whole cumin seed
• 1 tablespoon ground cumin
• 2 tablespoons bacon grease or olive oil
• 4 cloves garlic minced
• 1 medium onion chopped
• 1 can diced tomatoes
• 4 medium potatoes cubed
• water as needed
• salt to taste

Directions:

1. TIP: Be careful in adding salt as somehow the chili powder enhances the salt.

2. First, peel and dice your potatoes into approximately 1 inch cubes. Place in a pot (not your soup pot), cover with water, salt lightly and bring to a slow boil.

3. While you are waiting for your potatoes to boil put your oil in your big soup pot, add the meat. Start browning meat. Brown until all liquid has evaporated and it starts to brown or almost “burn” on the bottom of pot. This is where your good flavor and color come from. Stir as needed. This will take a while.

4. While your meat is browning…dice your onion and garlic.

5. Just as the meat starts browning toss in the onions…brown a little more.

6. Then, working quickly, add the garlic, cumin seeds, ground cumin & chili powder. Stir to coat meat.

7. Add can of tomatoes, stir.

8. Then pour in the potatoes with water and all.

9. You may need to add additional water…you want the water to cover the meat & potatoes and be about 1 inch above it all.

10. Simmer slowly for about 3 hours…stirring only occasionally and adding more water as needed. (I cover with a lid sort of tilted on the pot.)

11. In the last hour of cooking taste and adjust salt to your liking.

One of those recipes you can “make your own”.
You can adjust sugar, jalapeno juice and diced jalapeno to your personal preference. The original recipe did not call for sugar at all…I like mine sweeter. Son-in-law likes it spicier so they add more jalapeno. Just mix together in a glass casserole dish and pop into the microwave at the last minute prior to serving. It is also easy to adjust the amounts for a smaller family.

Source: Tammy Green, Linda Coker

Ingredients:

• 3 cans corn drained
• 8 ounces cream cheese
• 3 heaping tablespoons sugar
• 1/ cup jalapeno juice
• 1 tablespoon jalapenos, very finely diced (not fresh jalapenos, but the ones in a jar)
• salt & pepper to taste (optional)

Directions:

1. Combine all ingredients in a pan on stove top.

2. Heat on medium until cream cheese is melted.

3. Place in 350 degrees oven and heat until it bubbles.

4. TIP: Or…just mix in your casserole dish, pop in microwave…heat & eat!