Black Bean and Pumpkin Chili

I haven't actually tried this recipe yet, but it sounds so good to me. Seasonally appropriate now.

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tbsp. olive oil
3 cups chicken broth
2 15 0z. cans black beans, rinsed and drained
2 1/2 c. cubed cooked turkey
1 15 oz. can solid pack pumpkin
1 14 1/2 oz. can diced tomatoes, undrained
2 tsp. parsley flakes
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings ( 2 1/1 qts)

Hunter's Delight

1/2 lb. bacon
2 1/2 pounds red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs. boneless venison steak, cubed
2 cans (14 3/4 oz) cream style corn
3 tbsp. Worcestershire sauce
1 tsp. sugar
1/2 to 1 tsp seasoned salt

In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt, pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.
Yield: 8 servings

Crab Parmesan Toasts

1 can cream of mushroom or celery soup
1 1lb. flaked crab meat ( I use the fake stuff)
1/2 c. chopped celery
1/4 c. sliced green onions
1/8 tsp. grated lemon peel
1 tbsp lemon juice
1 loaf French Bread
1/2 c. grated Parmesan cheese

In medium bowl stir together soup, crab meat, celery, onions lemon peel and lemon juice.
Diagonally slice bread into 26 slices. Arrange on two cookie sheets. Broil 4" from heat 2 minutes, turning once, until toasted. Spread two tablespoons crab mixture on each bread slice. Sprinkle with Parmesan and paprika. Broil 5 minutes or until lightly browned. Serve immediately.

Raspberry Cake

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 c. milk
1 tsp. vanilla
2 c. fresh raspberries of one 10-12 oz. package frozen raspberries, thawed and drained

Sift dry ingredients together. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Fold dry ingredients to creamed mixture alternately with milk. Beat well. Add vanilla.
Pour 2/3 of the batter into greased 9x13" pan. Sprinkle over with the berries- cover with remaining batter. Bake at 375 degrees for 25-30 minutes until center tests done with toothpick.
When cool, glaze with the following icing:
3 tbsp cream
1 tbsp butter
1/2 tsp vanilla
1 1/2 c. powdered sugar
Beat until well blended.

This recipe was given to me by one of my third grade students when I got married. It is delicious without the glaze as well. I made this frequently when I was a newlywed and call it Honeymoon Cake.

Sweet and Sour Chicken

2 chickens cut up ( or substitute for special cuts such as thighs, drummies, or breasts)
Mix together following ingredients:
1 small bottle of Russian Salad dressing
1 10 oz. jar of apricot preserves
1 pkg. Lipton Onion Soup mix

Place chicken in large baking dish. Pour sweet and sour sauce over chicken. Bake 1 1/2 hours at 325-350 degrees or until chicken is done. Serve with hot cooked rice and pineapple chunks.

Banana Oatmeal cookies

1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 3/4 cup oatmeal
1 tsp. vanilla
1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 cup (or more!) chocolate chips

Cream butter and sugar, add egg, banana and oatmeal. Add vanilla, then dry ingredients. Mix well. Fold in chocolate chips. Bake 10 minutes at 350.

Scalloped Pork Chops and Potatoes

Quick, easy and delicious!

4 potatoes
1 Tbsp. chopped onion
salt and pepper
4 pork chops
crumbled corn flakes
milk

Slice potatoes into buttered casserole dish. Sprinkle with onion, salt and pepper. Cover with milk. Sprinkle chops with salt and pepper. Cover thickly with crumbled corn flakes on both sides. Place chops on potatoes and cover with remaining corn flakes. Bake at 350 for 1 hour.

Taco Turnovers

1 T. yeast
3 T. sugar
1 1/2 c. water
3+ c. flour
3 T. oil
1 tsp. salt
1 lb. hamburger
1 pkg. taco seasoning mix (mix according to package instructions)
1 lb. cheese

Mix first 6 ingredients. Divide into twelve balls. Roll into 5"-6" circles. Mix meat and taco mix together. Fill circles with meat and cheese. Fold over and crimp closed. Bake at 375 until golden brown.

Tae Kwon Do Chicken

8-10 chicken thighs
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste

Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.

My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.

Five hour stew

Oven 250 degrees

2 lbs. boneless chuck (elk and venison are excellent choices as well)
1 lb. can tomatoes
2-3 fresh carrots
4-5 potatoes
(adjust to taste, I also add a can of corn and green beans)
2 onions
1 Tblsp. sugar
2 cups cut up celery
3 Tblsp quick-cooking tapioca
2 Tsp salt
1/4 Tsp pepper
1 can water chestnuts, drained and sliced

Combine all ingredients in 3 qt. casserole. Do NOT brown meat. Stir gently to blend. Cover and bake 5 hours at 250 degrees. Do not stir. 1/4 cup red wine or sherry may be added just before serving.