10th Annual (11th) Miss America Chili Night!

It all began ten years ago...

Meghan ended her first year of competing in local Ohio pageants --uh, scholarship programs!-- and Miss America was ready to be telecast. Of course, we had to gather to cheer on our Ohio girl who wore that year's coveted crown! Meghan asked whether we'd host a small party for the event and we agreed--deciding on a big pot of "Mom's Chili" and corn bread to feed the fans.

However, on the "day of the pageant," we learned that we had miscalculated and the pageant wasn't until the following weekend. At least we hadn't missed it! Undaunted, we held our first "Not Miss America Chili Night" anyway and then repeated the same menu the very next weekend--because that's how we roll. So, there's our explanation of why this year was our 10th Annual (11th) Miss America Chili Night.

Here's my recipe, which is based on the simple recipe my mom always made; however, she used ground beef and we now use ground turkey so Gayle can enjoy, too. This recipe isn't very scientific but it seems to work--and it's great for feeding large groups during cold weather.

Mom's Chili

In a large stock pot, brown:
2 lbs. ground turkey (or ground beef)

While cooking, liberally sprinkle meat with approx.

1-2 T. taco seasoning
salt and pepper

Add:
1 large onion, diced--cook until transparent.

Add (including liquid in cans), in no particular order:
1 giant can of dark red kidney beans (or about 4 regular cans)
1 15 oz. can black beans
1 15 oz. can mild chili beans
1 15 oz. can tomato sauce
1 28 oz. can petite diced tomatoes
3-4 T. chili powder
1 can of water

Heat until it begins to bubble then reduce heat to low and simmer for about an hour, stirring every once in while so nothing sticks to the bottom of the pot. As with most soups, it tastes even better the next day. And, of course, you can adjust the amount of canned goods to your taste (more beans/tomato sauce/water/whatever).

However, the pièce de résistance is in the building of your bowl. In the style of my sister, Kathy, it's done in layers beginning with Fritos in the bottom of the bowl. So, from the bottom-->up:

-->Fritos™
  -->Chili
    -->Finely chopped onion (opt'l)
      -->Shredded Mexican cheese
        -->A generous dollop of sour cream
          -->and a finishing dash of hot sauce (optional)

Add some warm buttered cornbread (Jiffy Mix!!!), and all's right with the world. Until the gas catches up with you in the morning. Hahaha!

Buon appetito! (It's good to be back...)

Does this count for 3 days worth?

3 recipes/1 day...trying to make up for lost time.

Meghan and Kirk were trying low carb recipes and made these: "Almost Gyros with Cucumber Sauce" and "Addictive Salad." After trying them, we were immediately addicted. While I haven't made these two in tandem lately, I am now reminded and think we'll be having some this week. We made tiny adjustments in the prep of the gyros and, as always, I'm posting my changes along with these recipes.

Almost Gyros

Mix all:
✔ 1 lb. ground turkey (recipe calls for ground lamb)
✔ 2 oz. cream cheese
✔ 1 egg, beaten
✔ 1 teaspoon minced garlic
✔ 1 teaspoon ground cumin
✔ 1 teaspoon dried oregano
✔  salt and pepper to taste

The recipe says to broil or grill the above as patties. In our version, we brown the turkey in a skillet first, drain any liquid, and mix in the rest of the ingredients until heated all the way through, serving it with a large spoon over your choice of bread. The recipe says to serve the gyros on Atkins rolls; however, we really enjoy using flatbread instead--serving it open-face and topped with both the sauce and the salad in one big heaping pile! (NOTE: you may want to double this recipe if you are feeding four people and hope to have any leftovers--and definitely if you have big eaters!)

Cucumber Sauce

✔ 1 cup sour cream
✔ 1 cup diced+seeded cucumber
✔ 1 tablespoon finely chopped onion
✔ 3/4 teaspoon salt
✔ 1/2 teaspoon minced garlic

Mix all as a topping for the gyros.

Addictive Salad

✔ 1/2 lemon
✔ 1/2 cup light olive oil
✔ 3-5 garlic cloves, minced
✔ 1/2 cup Feta cheese (recipe calls for blue cheese but I don't eat moldy stuff!)
✔ 1/2 cup finely grated Parmesan cheese
✔ 1 bag of prepared Romaine lettuce (or 2 romaine stalks chopped into pieces)

Place minced garlic in olive oil. (The recipe says that you may strain out the garlic when you're ready to finish off the salad but really, why would you?) Add crumbled Feta cheese and half of the Parmesan to the olive oil mixture. Pour over lettuce, add fresh ground pepper to taste, remaining Parmesan, toss and enjoy with the gyros!

Buon appetito!

"RIPPED FROM THE PAGES..."

This one recipe a keeper and speaks to my daughters' claims that I am a hoarder. But my real or exaggerated character flaw is not without good reason. You may weigh in...

I pulled this recipe from a Better Homes & Gardens Magazine in April 1980. Yep...kept it all these years. There was something about the ingredients (after all, cinnamon AND garlic salt in a beef dish?!?) that made me want to try this as soon as I found it. Lucky for me--the girls loved it and so did I. Over the next 20 years, this was one of my "go to" casserole dishes--paired with a salad: *VOILA* dinner was served!

Then, there was about a 10 year dry spell where I just didn't even think about making it since I wasn't spending much time in the kitchen except for party prep...until last month when I ran across this yellowed page once again. And still, 30 years later, this recipe stands up to the test of time. Recently resurrected, and reprinted here for posterity, may I present (drum roll, please)...

CORN MOUSSAKA
(thanks to BH&G 5th prize winner, Jane Marasco of Hendersonville TN)

✔ 1 - 17 oz. can of whole kernel corn, drained (I use one bag of frozen corn, slightly defrosted)
✔ 1-1/2 pounds of ground beef (I have switched to ground turkey with little difference)
✔ 1 tablespoon all-purpose flour
✔ 1 - 8 oz. can tomato sauce
✔ 1/2 teaspoon garlic salt
✔ 1/4 teaspoon ground cinnamon
✔ 2 slightly beaten eggs
✔ 1-1/2 cups cream-style cottage cheese with chives, drained (I use small curd/no chives and rarely think to drain it!)
✔ 1/4 cup grated Parmesan cheese
✔ 1 - 4 oz. package (1 cup) shredded mozzarella cheese
✔ slivered almonds (optional--and I never add them)

Spread corn in an ungreased shallow 1-1/2 quart casserole or a 10x6x2-inch baking dish. In medium skilled brown ground beef/turkey; drain off excess fat. Add flour; cook and stir for 1 minute. Stir in tomato sauce, garlic salt, and cinnamon; pour over corn in dish. Bake in 350° oven for 15 minutes.

Meanwhile, combine eggs and cottage cheese; spread over meat mixture. Top with both cheeses; sprinkle nuts over if desired. Bake 10-15 minutes more (until top is "toasty"). Makes 6 servings.

Buon appetito!