Wendy's Chili

Wendy's Chili

Serves: 8
Cooking Time: 3 hr

Ingredients

2 pounds ground beef
1 29-ounce can tomato sauce
1 29-ounce can kidney beans with liquid
1 29-ounce can pinto beans with liquid
1 medium onion, diced
2 green chiles, diced
1 rib celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot , combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

Pasta House Co. Special House Salad

St. Louis Missouri

Pasta House Co. Special House Salad

Ingredients:

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts (NOT marinated artichoke hearts)
1 cup sliced Red Onions
1 cup diced Pimentos (drained completely)
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated parmigiano cheese

Procedure:

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halfs and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY, or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

Makes 1-2 Servings

Davy Crockett Cookie Bars

DAVY  CROCKETT COOKIE BARS 

A school lunch favorite 

Makes 3 dozen.  

INGREDIENTS:

• 1 c. white sugar
• 1 c. brown sugar
• 1 c. shortening
• 3 eggs
• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 c. quick oats
• 1 tsp. black walnut extract
• 1 c. chopped nuts
• 1 c. chocolate pieces 

DIRECTIONS:

1. Cream sugars, shortening and eggs. 
2. Add sifted dry ingredients.
3. Stir in remaining ingredients.
4. Bake on large cookie sheet or jelly roll pan at 350 degrees for 15 to 20 minutes.
5. Cut in squares when cool 

Red Beans and Rice

Red Beans and Rice

PREP TIME: 1 Hour
SERVES: 10-12

 COMMENT:

It’s a tradition like no other in Southern Louisiana. It’s Monday. It’s red beans and rice. It’s what’s for dinner.

Red beans and rice became a staple Monday meal when Monday was wash day. Since red beans and rice don’t require much attention (just a lot of time!), it became the ideal meal to sit simmering while the wash was getting done. While we don’t all spend Mondays doing laundry any more, South Louisiana and New Orleans still loves that Monday bean routine.

Traditional pairings include smoked sausage, but tons of different foods go well with red beans and rice, whether it’s a pork chop, fried seafood, ham shanks, hot sausage, fried chicken/chicken livers. Top your meal off with some cornbread and greens, and you have a true New Orleans meal.

INGREDIENTS:

• 1 (16-ounce can) Blue Runner New Orleans Red Beans
• 1 (10-12-ounce) can red kidney beans in water
• 1/4 cup vegetable oil
• 1/4 cup bacon fat
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 1 quart chicken stock or water
• 1 pound sugar cured ham, diced
• 1/2 pound smoked sausage, sliced
• 1/2 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and pepper to taste
• 5 cups cooked white rice

INSTRUCTIONS:

1. In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. 
2. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. 
3. Add garlic and saute, stirring occasionally, for an additional 3 minutes. 
4. Add chicken stock, blending well into the roux mixture. 
5. Add ham and smoked sausage and cook 3-5 minutes. 
6. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
7. Add additional stock or water as necessary to maintain soup-like consistency. 
8. Add cooked kidney beans.
9. Season to taste using salt and pepper. 
10. Return to a low boil just to warm beans.
11. Serve immediately over cooked white rice
12. Garnish with green onion and parsley

Creole Cream Style Red Beans

Blue Runner's original recipe.  Lightly seasoned and
modeled exactly after the traditional home recipe.
They are great on their own, or with your favorite
main dishes and sides.
Available in 16 and 27 ounce and 1-gallon cans.

Rib City Grill's Pecan Pie

Rib City Grill's Pecan Pie

Total time: 1½ hours, plus cooling time

Servings: 8

Note: Adapted from Rib City Grill. This recipe makes a 10-inch pie; 10-inch pie pan and dishes are available at cooking and baking supply stores, as well as some gourmet markets, and are widely available online.

Ingredients:

• 1/3 cup (2.7 ounces) butter, softened
• 3/4 cup (5 ounces) sugar
• 1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
• 1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 4 eggs, beaten
• 2 1/2 cups (10 ounces) chopped pecans
• 1 (10-inch) prepared unbaked pie shell

Instructions:

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1½ minutes.

3. Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

4. With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

5. Fold the chopped pecans into the batter using a spatula.

6. Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

7. Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

8. Cool the pie on a rack for at least 2 hours before slicing and serving.

Source:  LA Times
noelle.carter@latimes.com

Poppy Seed Dressing

Ingredients:

• 1-1/2 Cup Sugar
• 2 teaspoons Dry Mustard
• 2/3 Cup Apple Cider Vinegar
• 3 tablespoons Onion Juice*
• 2 Cups Vegetable Oil (not olive oil)
• 3 tablespoons Poppy Seeds

Instructions:

1. Mix sugar, mustard & vinegar.
2. Add onion juice and stir - mixing thoroughly.
3. Slowly add oil - using blender or electric mixer, beat constantly and continue to beat until thick.
4. When you think mixture is thick enough - beat 5 minutes longer.
5. Add poppy seeds and beat for a few minutes more.
6. Refrigerate.

*To make Onion Juice, put 1 medium onion in blender and strain off juice.

Raspberry Poppy Seed Dressing:

Just add 1 carton Raspberry Yogurt (6 oz Size)

Lemon Poppy Seed Dressing:

Substitute

• 1/2 Cup fresh Lemon Juice for the Vinegar

and add

• 1 teaspoon grated lemon peel

Jeremy's on the Hill Artichoke and Potato Au Gratin

Jeremy's on the Hill

A California Bistro style restaurant, the best in Julian, California
providing fine and gourmet dining.

San Francisco trained Cordon Bleu chef Jeremy Manley was raised in Julian and has been preparing food since the tender age of 10. Yet, his talent at age 23 is far beyond his years. This impressive California style bistro offers impressive local and regional wines paired with the freshest of fish and Nebraska beef from Bisher’s Quality Meats.

Ingredients:

• 2 cups grated Parmesan cheese
• 3 cups grated Gruyere cheese
• 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
• Salt, pepper
• 2 cloves garlic, minced
• 6 cups drained marinated artichoke hearts
• 1 quart heavy cream, divided

Instructions:

1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
7. Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. 
8. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). 
9. Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves 12-16

Source: LA Times