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May 14, 2014 | 0 comments


From Donna Drummond

1-1/2 lb hamburger

2 medium onions, diced

Salt and Pepper to taste

1 tbsp sugar

2 tbsp chili powder (less, if you like it mild, like John and I do!)

2 cans kidney beans, drained or 2 cans chili beans, undrained

1 tbsp fat

1 cup finely diced celery

1 small can tomato sauce

1 can tomato soup

1 quart water

1. Fry up hamburger and onions in fat. Drain.

2. Add all ingredients and let simmer for 1-1/2 hours.

3. If you like thicker chili, add bread crumbs and stir them in unto dissolved, and simmer 15 minutes more.

Linda's Note: I do not use the fat; I just use fresh hamburger (1 lb only) and onions to fry and drain. I use a lot less chili powder as I use the chili beans. I add an extra can of them and a tad more water. I also add any leftover beef gravy I have. I also serve it with finely shredded Cheddar cheese on top.


13-1/2 oz can pineapple tidbits

3/4 tsp salt

1 cup Minute Rice

6 Maraschino cherries, diced

1 cup miniature marshmallows

Cool Whip

1. Drain pineapple, measuring syrup.

2. Add water to syrup to make 1-1/4 cups; bring to a boil over high heat in saucepan.

3. Stir in rice and salt. Cover; reduce heat and simmer 5 minutes.

4. Add cherries and pineapple. Chill thoroughly.

5. Fold chilled rice mixture and marshmallows into Cool Whip.

6. Cover and chill till ready to serve.

This is nice served with additional Maraschino cherries on top.

Serves about 8.


1 can green beans

1 can carrots

1 can water chestnuts, chopped

1 can wax beans

1 can mushrooms

1/4 lb Velveeta cheese, finely cubed

1 can mushroom soup

Sliced onions or French Fried onion rings

1. Drain the vegetables, mushrooms and water chestnut; chop the chestnuts.

2. Mix together the soup and cheese; add to the veggies. Put in casserole dish.

3. Top with onion rings. Bake at 325 degrees for 30 minutes.

Serves 6 to 8.


4 large potatoes, unpeeled

1 tbsp Parmesan cheese

1/4 tsp garlic powder

1/8 tsp pepper

1/4 cup vegetable oil

1/2 tsp salt

1/4 tsp paprika

1. Wash unpeeled potatoes and cut into wedges. Place skin side down in 9 x 13 inch baking pan.

2. Combine remaining ingredients and brush over potatoes.

3. Put on cookie sheet, and bake at 350 degrees for 1 hour, brushing with mixture at 15 minute intervals.

4. Turn potatoes over the last 15 minutes.


1 can tuna, drained (I use 2 cans)

1 cup carrots, shredded

1 cup celery, cut up

1/4 onion, minced

3/4 cup Miracle Whip or mayonnaise

4 oz. can shoestring potatoes

1. Separate tuna into large chunks, and place in large bowl.

2. Add carrots, celery, onion and Miracle Whip; mix gently. Cover and chill.

3. Just before serving, fold in shoestring potatoes.

Makes 4 servings.

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