Recipes for May 13

Fire Roasted Chili

1 lb. beef (coarse ground)

1/2 lb. Italian sausage

1 tsp. salt

1 tsp. fresh ground pepper

1 large onion

2 large green peppers

1 T. crushed garlic

2 - 16 oz. diced tomatoes

2 - 16 oz. tomato sauce

1 to 2 T. chili powder

1 T. ground cumin

1 tsp. ground chipotle powder

16 oz. can beef stock

16 oz. can kidney beans

16 oz. can chili beans

16 oz. can black beans

1 16 oz. can white beans

1 T. cocoa

1 T. coriander

Tabasco sauce

1/4 c. brown sugar

Chop peppers and onions and sauté . Brown meat in oil and season with salt and pepper. Add rest of ingredients except for beans and chopped peppers. Cook for 60 minutes. Add beans and peppers. Simmer over low heat for 15 minutes. Makes 1 gallon.

Rhobley Mattson

Duluth

Butterscotch Torte

6 egg yolks

1 tsp. baking powder

1 ½ c. granulated sugar

2 tsp. vanilla

6 egg whites

2 c. graham crackers, finely crushed

1 c. chopped walnuts

1 pint whipping cream

Beat the egg yolks. Add sugar, baking powder and vanilla. Beat egg whites (not dry). Fold beaten egg whites into egg yolk mixture. Fold in graham crackers and nuts. Blend. Pour batter into 2 ungreased 9-inch round pans. Bake at 325 degrees for 30 to 35 minutes. When the cakes are cooled, cut each in half. A serrated bread knife works well to slice each circle cake in half. You will now have 4 circle cake slices to layer. Fill each layer with whipped whipping cream. Cover the cake with whipped cream.

Butterscotch Sauce

1 c. brown sugar

1 T. flour

¼ c. butter

¼ c. orange juice (concentrate)

¼ c. water

1 beaten egg

½ tsp. vanilla

Combine sugar and flour. Add remaining ingredients except vanilla. Cook over low heat until thickened.

Add vanilla. Cool. Pour cooled butterscotch sauce over top of whip cream covered cake, allowing the butterscotch sauce to gracefully run down the whip cream cake sides.

Ginni Kerr

Silver Bay

Tags: scrapbook, food, recipes