Marvelous Recipes

Rich, robust and hearty, this meatless chili will quickly disappear at your dinner table!

1 (15.5 oz) can chili hot beans, undrained
1 (16 oz) can Great Northern beans, drained
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup water
1 medium green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 cups hot cooked rice

1. In a 4 quart saucepan, combine the chili beans, Great Northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, garlic, chili powder, sugar, salt, pepper and basil; mix well.

2. Bring to a boil; reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Ladle into 4 individual serving bowls; top each serving with 1/2 cup of the cooked rice. Makes 4 servings.

Emily

A winning combination of delightful flavors!

6 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 (15.8 oz) cans great northern beans, drained
1 (14.5 oz) can diced tomatoes, undrained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf

1. Cook bacon in a 12-inch skillet over medium-high heat, until crisp, stirring occasionally. Remove from skillet reserving drippings. Add sausage, cubed pork, onion and garlic to drippings in skillet. Cook until the pork is browned, stirring occasionally. Stir in bacon and all remaining ingredients. Pour into ungreased 11×7-inch casserole.

2. Cover casserole with aluminum foil. Bake at 350 degrees F for 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf before serving. Makes 6 servings.

Emily

Your taste buds may need a little “siesta” after working their way through this delectable creation!

1 pound ground beef chuck
1 (15-16 oz.) can chili beans in sauce, undrained
1 (8 oz.) can tomato sauce
2 tablespoons salsa
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 cups coarsely broken tortilla chips
8 medium green onions, sliced (1/2 cup)
3/4 cup chopped tomato
1-1/4 cups  shredded cheddar or Monterey Jack cheese

1. In a 10 inch skillet over medium-high heat, cook beef until brown, stirring occasionally; drain and return to skillet. Add beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally. Remove from the heat.

2. Place tortilla chips in bottom of an ungreased 1-1/2 quart casserole dish. Spoon beef mixture over tortilla chips. Sprinkle the onions, tomato and cheese over the beef mixture.

3. Bake at 350 degrees F for 20 to 30 minutes or until hot and bubbly. Serves 4.

Mexican food lovers everywhere will enjoy this spicy casserole. It’s quick to fix but long on flavor with just the right amount of spice and a little crunch for added taste appeal.

1 pound lean ground beef
1 (16 oz.) jar thick and chunky salsa*
8 (6 inch) corn tortillas
1 (16 oz.) can refried beans
2 cups shredded Mexican blend cheese
1 (15 oz.) can Spanish rice
1-1/4 cups coarsely crushed tortilla chips**

1. Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, cook ground beef until thoroughly cooked, stirring often, for about 5 to 7 minutes; drain and return to skillet. Stir in 1 cup of the salsa and heat 2 minutes or until hot.

2. Place 4 (6 inch) tortillas in bottom of a 2 quart baking dish sprayed with cooking spray, overlapping to fit. In a medium bowl, combine refried beans and remaining salsa. Spoon evenly over the tortillas.

3. Top with 1/2 the meat mixture and 1 cup of the cheese. Layer 4 more tortillas over the cheese and spread Spanish rice evenly over tortillas. Top with the remaining meat mixture and 1 cup of cheese. Spread crushed tortillas on top.

4. Bake 30 to 40 minutes or until hot in the center and bubbling along the sides. Makes 6 servings,

* You decide the amount of “heat” you desire by choosing mild, medium or hot salsa.

** The broken chips in the bottom of the bag are perfect for using in this recipe as they are already coarsely crushed.

This hearty slow cooker meal is sure to please your hungry family after a busy day. Serve up a generous helping of this tender pork and flavorful beans with a slice of warm corn bread. Mmm! So good!!

1 (3 pound) boneless pork loin roast
1 medium onion, sliced
3  (15 ounce) cans pork and beans
1-1/2 cups barbecue sauce  (I like honey hickory flavor)
1/4 cup brown sugar, packed
1/2 teaspoon garlic powder

1. Cut pork loin roast in half.* Place in a 5 quart slow cooker. Top with the sliced onions. In a medium size bowl, combine the beans, barbecue sauce, brown sugar and garlic powder. Pour mixture over the meat.

2. Cover and cook on Low for 6 hours or until meat is tender. Remove cooked roast and shred using two forks. Return the shredded meat to the slow cooker and heat through. Makes 10 servings.

*3 pound or larger roasts should be cut in half to ensure proper and even cooking in a slow cooker. Also, trim as much visible fat from the roast as possible to avoid greasy gravy.