Seven Layer Dip

• 1.5 lbs. ground beef; browned and cooled to room temp.
• 1 can (16 oz.) refried beans
• 3 C. shredded cheddar-Monterrey Jack cheese
• 8 oz. sour cream
• 1 C. guacamole
• 1 C. salsa
• 1 can (6 oz.) black olives; chopped
• 1/2 C. chopped tomatoes
• 1/2 C. chopped green onions

Layer all ingredients on a serving tray: Beans, half of cheese, beef, sour cream, guacamole, other half of cheese, black olives, tomatoes, then green onion.

White Chili

Bring to a boil in a large pot:

• 1 pound white beans (great northern, pre-soaked overnight)
• 6 C. chicken broth
• 2 cloves minced garlic
• 1 medium onion, chopped

Reduce heat and simmer until beans soften, about 2 hours. Add more broth as needed.

In a skillet, sautee 1 medium chopped onion in a little oil.

Add to the pot:

• two 4 oz. cans mild chopped green chilies
• 2 tesp. ground cumin
• 1.5 tesp. oregano
• 1/4 tesp. ground cloves
• 1/4 tesp. cayenne pepper

Mix thoroughly. Add 4 cups diced cooked chicken, simmer 1 hour.

Serve topped with shredded Monterrey-jack cheese, salsa, and sour cream.

Taco Soup

Prep time: about 1 hour (or longer)
Servings: 8+

• 1 pound lean ground beef
• medium onion, chopped
• 1 can corn (or equivalent frozen corn), drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 1 (16 oz.) can crushed tomatoes
• 1 (16 oz.) can diced tomatoes
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 Tbsp. minced garlic
• sour cream
• shredded cheese
• **1/2 bell pepper, diced (optional)

Brown the ground beef in a stock pot, adding chopped onion and garlic half way through. Drain fat off, and put back in pot. Add corn, beans, tomatoes, and seasoning. Add a little water if needed. Simmer until thickened and heated through at least 30 minutes. The longer it simmers the yummier it is.

**If you want bell pepper in it, add that when you add the onion and garlic.

Serve with a dollop of sour cream and some shredded cheese on top.

I like to make this in the crock pot if I'm going to be working that day. It's nice to come home to a house smelling like supper. Of course if you make it in the crock pot, you have to cook the meat/onion and drain them before adding to the mixture. This is very hearty and perfect for Fall weather. It's also yummy with a side of cornbread or Fritos.

Uncle Larry's Red Beans and Rice

• 1 lb. red beans (soaked according to package directions)
• 1 lb. smoked sausage, cut into small chunks
• 1.5 lb. ham, cubed
• 1 bay leaf
• 1 pinch cumin
• 1 large onion, chopped
• 1 T. garlic powder
• 1 C. green onion, sliced
• 1.5 tesp. hot sauce/ Tabasco
  
• 1 T. Worcestershire sauce

Cook sausage with onion and garlic in a stock pot until translucent. Add beans with soaking water, ham, and all other ingredients. Cook 1.5 - 2 hours until beans are tender. Serve over rice.

My Grandma's brother Larry created this dish and it quickly became a family favorite. It is quite a southern recipe, perfect for cold weather, and very hearty.

In my family cookbook, which my mom hand wrote, her footnotes say "Serve with cornbread and Grandma Jost's slaw. A meal fixen's good enough for the Preacher!"

Ensalada Ranchero

Ranch Style beans - what makes this salad YUMMY.

• 2 heads of lettuce - any crisp variety, but I like Romaine
• 1 can of black olives, sliced or whole
• 1 can of corn (optional)
• 1 medium onion, diced
• 1-2 large tomatoes, diced
• 1 (16 oz.) can RANCH STYLE beans (that's a brand name)
• 1 bag of Fritos
• 1 pkg. of shredded cheddar cheese
• 1 bottle of Catalina salad dressing

Wash and prepare lettuce, onion, and tomato. Drain corn and olives. In a large salad bowl combine lettuce, olives, corn, onion, and tomato. Keep cold until time to serve. Allow each person to top with Fritos, cheese, beans, and dressing, otherwise salad will become soggy. Do NOT drain the beans (the sauce is what makes it good!).

If you are feeding a large enough crowd to use all the salad, you can add chips, cheese, beans, and dressing just before serving and toss to coat well.

This is always a hit at pot-luck dinners and big family gatherings. Its hearty enough to make a meal by itself. Perfect for a warm summer supper on the patio.

You could add beef with taco seasoning if you wanted meat, but it really doesn't need it.

My Favorite Chili

Prep time: 20 minutes
Simmer time: as long as you want :)
Servings: 8 - 10

• 1 - 2 pounds ground chuck
• 1 small white onion; diced
• 2 16 oz. cans diced tomatoes (use the juice too)
• 1 8 oz. can tomato sauce
• 1 16 oz. can crushed tomato
• 2 16 oz. cans chili flavored beans (pinto beans with chili sauce on them)
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can red beans
• 1 pkg. chili seasoning (use 2 pkg if you like it really spicy)
• 1 Tbsp garlic powder or 2 cloves minced garlic
• 1 Tbsp sugar

Brown the beef in a large soup pot with diced onion, drain well, then place back in pot. Add garlic, if using fresh, let it cook for just a minute before adding other ingredients. Add chili seasoning, tomatoes, and beans. Use juice from tomatoes and chili flavored beans; swishing cans out with a little water and adding to pot as well. Rinse the other beans before adding. Bring to boil for 10 minutes, stirring frequently so it won't stick to the bottom. Add sugar. Reduce to medium-low heat and simmer for at least 20 minutes, stirring often, until desired thickness is reached.

You could simmer it for several hours, but who wants to wait that long!?

Serve with cornbread, grilled cheese sandwiches, Fritos, sour cream, or shredded cheese. Or any combination thereof. Whatever suits your fancy.

This is a soul-warming recipe perfect for days, such as today, with a chill in the air and drizzle falling from the grey sky. I am proud to announce that I make a mean pot of this chili! I'm practically famous for it... in certain circles, of course. ;)