Suzie's New Recipe Collection : Food Glorious Food

These are 2 recipes from my dear friend Colette Johnson in Arizona. She is a great cook.

Collette’s Chili

Since I make this by scratch, I’ll do my best with ingredient amounts. So adjust this recipe with more or less of any of these ingred. to your liking. This chili is good no matter what you do to it. Anything goes!

2 pds. extra lean ground beef or ground turkey
1 large yellow onion - chopped
1 med. green bell pepper - chopped
2 27 oz. cans of dark red kidney beans
2 15 oz. cans of light red kidney beans or pinto or what ever bean you like, it’s the color variation that’s fun!
2 28 oz cans of petit diced tomatoes
1 15 oz can of tomato sauce
1 1/2 - 2 T. chili powder
1 tsp. paprika
salt & pepper to taste
Bay leaves - 4 or 5

In a big soup pot, brown the meat and season with “Lawry’s Garlic salt, and some pepper. Just as the meat is almost browned, add chopped onion and bell pepper. Cook for a few minutes and then add the beans with the liquid. Oh....Yum! you’ll want to stop here and just eat a bowl of this! Cook a few more minutes then add the tomatoes and tomato sauce. You may also add a small can of whole tomatoes (drained) coarsely cut for chunky chili to, only if you want, anything goes!
Then add the bay leaves, chili powder and about 1 tsp. paprika for a beautiful bright red color.

Turn up the heat till hot then simmer for an hour. This is quick and easy and yummy!

You can also add corn, sliced black olives or what ever else sounds good to you! We always make taco salads with leftovers.

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Carrot Cookies “Recipes to Remember-Mill Hollow Favorites”


Cream together:

1 1/2 c. sugar
1 1/2 c. shortening (butter flavor) or “I can’t believe it’s not butter” margarine

Add:

2 eggs
2 tsp. pure vanilla

Add dry ingredients alternating with cooked carrots:

4 c. flour
2 tsp. baking powder
2 pinches salt

2 cups mashed, kind of chunky, cooked carrots (I peel and cut carrots, put them in my “Pampered Chef” vegetable steamer and microwave 6-8 minutes then mash with potato masher).

Stir in:

2 c. walnuts coarsely chopped

Bake at 375 degrees for 11-12 minutes on a lightly greased cookie sheet. Frost with favorite frosting (butter, vanilla, lemon, almond, or cream cheese are all good).

Collette’s frosting:

3 oz. package cream cheese
1-2 T. butter
3 cups pd. sugar
1/3 to 1/2 c. canned milk

In small mixing bowl, put cream cheese and pd. sugar together. In a drinking mug, put butter and milk together and microwave till bubbly hot. Gradually pour hot liquid over pd. sugar and cheese while mixing with hand mixer. Frost while cookies are still warm, so leave the frosting soft enough to melt down the sides. The frosting should not be sticky when it cools-it should be shiny and firm. The cookies store well in a tupperware container with waxed paper between layers.

Yummy! Enjoy, this is a Johnson favorite!