1 lb. Ground Beef Chopped onion
Chili powder 1 large can (46 oz.) Tomato juice
Cayenne pepper 2 cans (15.5 oz. each) Chili Magic chili beans
Pepper 1 can Beer
Brown ground beef with onion, chili powder, cayenne pepper and pepper; drain. In a large dutch oven or crockpot mix together cooked ground beef mixture, tomato juice, chili beans and more onions, chili powder, cayenne pepper and pepper. Add the can of beer and stir. Cook on high until boiling and then simmer or low on crockpot.
Amy's Italian Beef
3 to 4 pound Chuck roast, cooked
1 Cup Broth from cooked roast
1 Cup Tomato juice or 1 can (15 oz.) tomato sauce
1/2 to 1full packet Good Seasons Zesty Italian dry dressing mix, depending on taste
Onion, chopped
Shred the cooked beef and place in a crockpot or a large pot on the stove. Add the remaining ingredients and add water if needed. Cook on low for at least 2 hours.
Amy's Tuna Casserole
8 oz. Uncooked macaroni 1/4 lb. Velveeta cheese (or as desired)
2 Tbsp. Butter 1 can Cream of Mushroom soup
1/4 Cup Milk 2 cans of tuna, drained
Pepper to taste 2 slices of Bread, buttered
Boil macaroni until almost done (still firm); drain. Add butter, milk, pepper and cheese. Stir until cheese is melted. You may need to return to heat. Add soup and tuna; mix well. Place in a greased 9-in square pan and top with torn pieces of buttered bread. Bake in a 350 degree oven for 30 minutes or until bread is browned and mixture is bubbly.
Applesauce Doughnuts
4 Cups Flour 1/2 tsp. Cinnamon
1 Cup Sugar 1 Cup Applesauce
1 Tbsp. Baking powder 1/2 Cup Buttermilk
1 tsp. Baking soda 1/4 Cup Oil
1 tsp. Salt 1 tsp. Vanilla
1/2 tsp. Nutmeg 2 Eggs
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In a medium bowl, combine applesauce, buttermilk, oil, vanilla and eggs, add to flour mixture. Stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling. In a deep fryer or heavy saucepan, heat oil to 375 degrees. On a well floured surface, toss dough lightly until no longer sticky. (NOTE: I had to add quite a bit more flour before the dough was in workable condition. Add the flour to the mixture IN the bowl not on floured surface first, then add more on floured surface.) Roll half of the dough at a time to 1/2-inch thickness; cut with floured doughnut cutter. Cook in hot oil for 1 to 1 1/2 minutes on each side or until deep golden brown. Shake doughnuts in a bag with powdered sugar or granulated sugar. Makes 30 to 32 doughnuts.
Sex In A Pan
1 Cup Flour 2 small tubs Cool Whip, larger tubs if you like
1/2 Cup Butter 1 pkg. (4-serving) Instant vanilla pudding
1 Cup Pecans, finely chopped 1 pkg. (4 serving) Instant chocolate pudding
8 oz. Cream cheese 3 Cups Milk
1 Cup Powdered sugar Grated bitter sweet chocolate for garnish
Blend flour, butter and pecans together and spread in 9x13 inch pan. Bake at 350 degrees for 15 to 20 minutes till golden brown. Cool.
Cream the cream cheese and powdered sugar together and spread over the cooled crust. Spread a tub of Cool Whip on top of that. Mix the vanilla and chocolate pudding mixes together with milk in blender. Spread over the Cool Whip. Refrigerate and let it harden a bit. Spread the other large tub of Cool Whip over the above mixture. Refrigerate overnight. Before serving grate bitter sweet chocolate and sprinkle on the top.
