Water Dragon Weekly Sunday Post: Recipe

MOM’S CHILI

Chili makes a great meal no matter what time of year it is!  It’s perfect for a camping supper in the summer, a nice hot dinner in the winter, and a one-pot dish on a cool spring or fall evening.

This is another of my mom’s recipes.  It’s been in our family for many decades.  
You can give this dish your own “signature style” by adding or subtracting ingredients.  Use it as a base and get creative!
It’s easy to control how spicy our Chili is.   The only spice is chili powder.   Add more or less, as you prefer.
In our house, my husband gets the chili powder bottle with his meal, so he can add as much as he wants!

Mom's Chili...hot and ready to eat! Yum!

 

RECIPE FOR MOM’S CHILI:

2 lbs ground beef
5 or 6 onions, chopped or sliced
1/2 cup celery  (we omit this)
1- 28 oz can stewed tomatoes (or crushed, diced, Italian, etc)
1 teaspoon salt
1 teaspoon chili powder, (add more to taste if desired)
2 cans kidney beans, rinsed and drained.

Brown meat, drain fat.  Sauté onions & celery in same pot with beef, until onions are starting to get soft.  Add other ingredients, cover and simmer for 30 minutes on top of stove.  Add beans, continue to cook, uncovered, for 30 minutes.

Topping suggestions: *if desired:  sour cream, light sour cream or plain yogurt, shredded cheese (mozzarella, cheddar or American), crushed tortilla chips, jalapeno  peppers.

Thanks for viewing Mom’s Chili RECIPE!
***If you would like to join the 2012 Water Dragon Weekly Sunday Post , go to:   https://jakesprinter.wordpress.com
 You’ll be able to sign up there and get the Water Dragon logo for your blog.  Then you’ll receive weekly emails advising you of that Sunday’s challenge.  It’s fun!  Join us!

Judy

All text and images are copyright © 2002-2012 and are the exclusive property of Judy Johnson (unless otherwise indicated). All Rights Reserved. All Images are protected under United States and International copyright laws. None of the images on this site are in the Public Domain.

 

Sour Cream Coffee Cake~

Hello good readers…..
I have a traditional recipe to share with you.  It’s a popular recipe; it’s easy to make and nice to give to others.  Sour Cream Coffee Cake has sour cream, butter, sugar, eggs, cinnamon, baking soda, baking powder and flour in it.  See…..not many ingredients!  In fact, tonight, while I was making the first coffee cake, I set out the ingredients for a second one.   We gave the first one to friends and we’ll use the second one for our family during the holidays.

...................................

Sour Cream Coffee Cake
Oven: 350 degrees.

Ingredients:
1 cup (or 1/2 pint) sour cream (I used lite)
2 cups flour
1/2 cup  (one stick) butter or margarine
1 cup sugar (white granulated)
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder

Mix together in a small bowl and save until later:
1/2 cup sugar and 1 Tablespoon cinnamon

Directions:
Grease a tube pan, bundt pan or 9″ x 13″ pan.  Turn oven on to 350 degrees.
Mix together the sour cream, margarine, sugar, and eggs.  Then mix in dry ingredients: flour, baking soda and baking powder.  When all is well-mixed, spread 1/2 the batter in the greased pan.  Then sprinkle 1/2 the cinnamon/sugar mixture over that layer.  Using a knife, swirl or twist knife through batter so cinnamon/sugar is cut into the batter.
Add the rest of the batter, spreading over the first layer, and then add the rest of the cinnamon/sugar.  Repeat with the knife, twisting it back and forth to mix the cinnamon into the layer.  This will give a bit of a marbling effect to the cake.

Bake:
Bake cake at 350 degrees for 45 minutes.  However….if using a 9″x 13″ pan, cut the time to about 35 minutes…..and check the cake.  If a toothpick comes out clean, cake is firm to the touch, and cake is pulling away from the sides, take it out to cool.  Tube pans, bundt pans and deeper pans will need to go the full 45 mins.
Additions can be pecans, walnuts or almonds, mixed in with the cinnamon/sugar topping.
FYI: I used a 9″ x 13″ pan.

Enjoy!!
Judy