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It has been a bit colder this week in the South. I feel for all those in the upper northeast these last few weeks. Listening to some of those that I know in those hard hit areas is heartbreaking. Please if you have extra clothes or food be sure to bring them to the charities helping these folks. If you cannot donate these items, donating a few dollars can also help. These folks are really in need right now. As Americans it is a time to give back help others in our nation.
The holidays are just aroud the corner. It seems like they are approaching faster as the days go by. Stores are already getting ready for the Christmas holidays too. Black Friday ads are already being posted out there. I am still planning for Thanksgiving holidays, so Christmas is not what I will be planning for until that is done.
I saw on another blog this week someone posted a new gadget for canning jellies and jams. It looks very interesting. If you know someone that likes this kind of stuff, this would make a perfect gift for them. Here is the website link to this new gadget I discovered http://www.freshpreserving.com/JamMaker.aspx.
Below is my new recipe for this to share with you all. Since it was getting a bit colder this is something you could make and freeze leftovers too.
Hurricane Chili Recipe
2 lbs ground beef
1 29 oz. can of tomato sauce (I only use Hunts brand)
1 can kidney beans (with liquid)
1 can pinto beans (with liquid)
1 can chili beans (with liquid)
1 can rotel (original)
1 can Hunts diced tomatoes with green peppers, celery, and onion
2 tsp. cumin
2 TBL. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water
Brown ground beef in dutch oven pan. Drain ground beef. While ground beef is draining. Add all can food, spices, and water. Add ground beef. Cook 1-2 hours. 12 servings.
I serve with shredded cheese, fritos, and crackers.
If you want to cut down on the spice of the chili you can reduce the amount of Chili powder. You could also use half of the Rotel and add half a can of diced tomatoes.
Happy Friday to everyone!
Whew! Made it through this week, well almost..
Kick off the shoes and ready to relax. Tomorrow, plan on going to see the grandkids at some point. Monday is a holiday for some folks. In celebration I am gonna share with you one of my recipes. Enjoy!
POTATO SOUP RECIPE
5 lb bag of russet potatoes, peeled & cubed in small pieces
1 small yellow onion
¼ cup of carrot shavings (use a vegetable peeler to get these shavings)
8 cups of water
3 chicken bouillon cubes
1 ½ stick of butter
2 teaspoons of salt
1 ½ cups of milk
1 Dumpling recipe (Optional)
Combine the first seven ingredients into a large dutch oven size pan. Cook on medium high heat (number 8 setting). Cook for until potatoes begin to become soft, approximately 30-45 minutes. Add the milk after cooking about 30 minutes. About 10-15 minutes prior to serving add dumplings (optional).
2 cups flour
4 teaspoons baking powder
1/2 teaspoons salt
1 cup milk or water
Sift flour, baking powder, and salt together; add liquid and mix to make a batter that can be dropped from a spoon. Drop onto boiling soup, being careful there is plenty of liquid. Cover and cook for 10 to 15 minutes, depending on size of dumplings.