2 Day Chili

This is a family favorite!

Ingredients:
2 lbs. ground meat browned and drained
2 large onions chopped
2 green bell peppers chopped
2 cans diced tomatoes
2 cans tomato sauce
1 can/bottle beer
2 cans chili beans
1/4 C worcestershire sauce
3 T hot pepper sauce
2 T chili powder

Directions:
Mix all ingredients in a large pot, bring to soft boil over medium heat, reduce heat to low, cover and simmer 2 hours. Turn off heat and let cool, then refrigerate for 2 days. Reheat and serve with your favorite toppings or sides.
We like to top it with shredded cheddar cheese, Katie adds sour cream and we have buttered crackers on the side.

Chicken Marinade

Ingredients:
8 chicken breasts
1 1/2 c vegetable oil
1/2 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine
1/3 c lemon juice
2 T dry mustard
1 T black pepper
1 1/2 t parsley

Directions:
In a large rectangle container, mix together all liquid ingredients, add dry ingredients and whisk thoroughly. Place chicken in container and marinate 1-4 hours.

Barbeque Roasted Potatoes with Sour Cream Bacon Sauce

Recipe courtesy of Sandra Lee

Yummy!

Ingredients:

For Potatoes:

3 T olive oil
2 T barbeque seasoning (Grill Mates)

1 T crushed garlic

2 t lemon juice

1 1/2 lbs. baby white potatoes, quartered.

For Sauce:

1 C sour cream

2 T crumbled bacon

1 T worcestershire sauce

1 T dried chives

1 t hot sauce

Directions:

Potatoes:

Preheat grill to medium heat.

In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.

Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree oven for 20-25 minutes until potatoes are tender.

Sauce:

Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

Tart and Tangy Steaks

Recipe courtesy of Sandra Lee
This is my favorite marinade ever!

Ingredients:
1/4 C dijon mustard
1/4 C steak sauce
1 T crushed garlic
1 T dried parsley
4 steaks
2 T steak seasoning

Directions:
In a large resealable bag combine mustard, steak sauce, garlic and parsley. Massage the bag to combine ingredients.
Place steak into bag with the marinade and massage bag to cover steaks. Allow to marinate in the refrigerator for at least 30 minutes or as long as over night.

Preheat grill to medium high heat.

Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook as desired.

Veggie Stuffed Onions

Recipe courtesy Sandra Lee
This goes great with Tart and Tangy Steaks also by Sandra Lee (see separate recipe).

Ingredients:
4 large sweet onions, peeled
2 cups frozen mixed vegetables
2 T herb garden seasoning (McCormick)
1/2 C shredded cheddar
4 T butter, cut into 4 pieces

Directions:
Preheat grill to medium heat.

Slice off the top third of each onion and set aside; save tops. Slice an "X" in the inner 2/3 of each onion. Using a spoon remove the inside of the onion forming a bowl. Dice the removed inner section of the onions and set aside.
In a medium bowl combine the veggies, diced onion, seasoning and cheese. Evenly divide the mixture into each onion bowl. Top each filled onion with a pat of butter.
Cover the onion with its original top. Wrap with 2 layers of foil and place on the grill or in a preheated 400 degree oven. Grill or bake for 20-30 minutes or until onions are tender.

*You'll want to adjust this to make one onion per person.

Grandma Elmen's Chili

This is my Grandma Elmen's recipe. Every meal at Gram and Pap Elmen's house was served with mashed potatoes, even chili. To this day I love it like that, though usually we just have it with buttered crackers on the side.

Ingredients:
2 lbs. ground meat
lg. can Hunt's Chili Beans
1 sm. onion, chopped
1 can tomato soup
1 can stewed tomatoes
1 can tomato sauce

Directions:
Brown and drain ground meat, add all ingredients to crock pot, simmer on low all day.

Baked Potatoes

Ingredients:
Idaho bakers
olive oil
kosher salt

Directions:
Rub clean, dry, poked potatoes with olive oil, sprinkle salt all over, place on microwave safe plate and cook on potato setting or wrap in aluminum foil and bake @ 350 for 1-1 1/2 hours.

Toppings:
butter, sour cream, bacon bits, broccoli, cheese sauce

Ranch Ham Topping: This is a favorite of Katie and Aaron, they learned to make it from the Better Homes and Garden's Jr. Cook Book

Ingredients:
8 oz. sour cream
2 T ranch dip mix
1 C diced, cooked ham
1/2 C shredded cheddar cheese

Directions:
Place all ingredients into small sauce pan and cook over medium-low heat, stirring occasionally until hot. Pour over potatoes.