Cowboy Chili

2 lbs ground beef or 1lb ground beef 1 lb. sausage
1 medium onion chopped 1 large bell pepper, chopped
1 garlic clove, minced
1/4 c. chili powder or less?
2 t ground cumin
1  (28 oz.) can of  crushed tomatoes
1 (14.5 oz.) can of diced tomatoes
2 cups of water
2 cans of kidney beans, drained
3 t salt
1/2 t black pepper
1/4-1/2 t cayenne pepper (optional)

Brown ground beef.  Add onion, bell pepper.  Saute for a few minutes.  Add garlic.  Saute for 30 seconds to 1 minute (until fragrant).  Add chili powder and cumin.  Heat spices for 30 seconds.  Add both cans of tomatoes, water, both cans of kidney beans, salt and pepper.  Bring to a boil over medium-high heat.  Reduce heat and simmer 20 min.  If you use the sausage, fry in a separate pan.  Add to chili.  Spoon a little of the liquid from the chili into the sausage pan to deglaze.  Add the liquid back to the chili.

Broccoli Raisin Salad

4 stalks Broccoli cut into small florets < 1/2"
1 bunch green onions chopped
1/2 lb. bacon cooked and crumbled or bacon bits
1/2 cup sunflower seeds
1/2 cup raisins 

Dressing
3/4 cup Best Foods Mayo
1 T vinegar
1/4 cup sugar
Mix until sugar is dissolved

Mix all together.  Refrigerate. 

Pork Chops with Mushroom Gravy

• Salt the porkchops ahead of time with garlic salt.
• Brown the pork chops in a hot pan with about 1 T oil-shimmering, almost smoking
• Mix together 2 cans Cream of Mushroom soup, sauteed onions and mushrooms, garlic salt and Worcestershire sauce
• Bake in the oven at 350 for 30 minutes?  till bubbly

Macaroni and Shrimp Salad

Boil one bag of salad pasta or small shells
Boil 4-5 eggs and chop
1-2 small cans sliced olives
couple tablespoons finely chopped onion
two cans shrimp drained
small cubed yellow cheese
1-1 1/2 cups miracle whip
2-3 T mustard

Spinach Mandarin Orange Salad

Spinach
one can mandarin oranges drained
chopped green onions
sliced almonds - candied if you can

Dressing:
1/4 c oil
3 T splenda
3 T red wine vinegar
1 T parsley
1/2 t salt
dash of pepper dashes of tabasco

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell (9 inch, deep).  Bake at 425 degrees for 15 minuets.  Reduce temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate

Pecan Pie

Cream together:
4 Tablespoons Butter
3/4 cup Brown Sugar

Beat and add:
3 eggs

add:
1 cup light Karo Syrup
1 teaspoon vanilla
1 1/4 cup pecan
1/8 teaspoon salt

Pour in to uncooked pie crust
Bake at 350 degrees for 50 minutes