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Hot and Spicy Chili
1 lb. Ground beef
2 Tbs. Chili powder
1 ½ tsp. Salt
1 ½ cloves garlic (minced)
1 medium onion (chopped)
¼ tsp. Black pepper
¼ tsp. Cayenne
1 tsp. Cumin
1 tsp. Oregano
4 Tbs. Flour
2 cups tomato juice
2 Tbs. Canola Oil
Heat oil in
small stock pot or large sauce pan. Sauté the onions until limp. Add the
meat and brown. Add the seasonings and the flour. Mix well and stir in
tomato juice. Bring to a boil, stirring occasionally. Reduce heat and
simmer for 15 to 20 minutes. This chili is not a substitute for a really
good pot of chili, but it is good, tasty and a quick meal. Heat:
4 Servers: 4 to 6
Italian Salad Dressing
II
¾ cup salad oil
¼ cup wine vinegar
A few dashes of Tabasco Sauce
1 to 2 tablespoons lime juice
½ teaspoon sugar
Freshly ground pepper
1 teaspoon of oregano
2 cloves of garlic, crushed
1 small onion, minced
Place all ingredients but the oil in a blender and blend for a
few seconds. Slowly feed the oil in a very fine stream while blending at
high speed until all the oil is well blended. Refrigerate before using.
Store in refrigerator.
Submitted by Shirley
Ponemone, Board Member and Cooking Demo Chef at Baltimore Herb Festival.
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