EXTRA MEATY TROLLOC CHILI
4 lb. ground beef
3- 32 oz. cans peeled tomato
1- 16 oz. can of tomato paste
3 cans red kidney beans (or your choice beans)
4 tbl. chili powder (mild, hot or xtra hot)
1 tbl. garlic powder
Brown the ground beef and drain off the grease. Mash peeled tomatoes and add to a large pot. Add tomatoe paste & beans (including the liquid in the can). Add chili and garlic powder and stir to blend well. Add more chili powder if needed.
Simmer on low heat for 45 min. Serve hot.
*** Extra goodies for toppings: sour cream and grated cheese.
CAIRHIEN STIR FRY
1 tbl. cooking oil
1/3 cloves minced garlic
2 med. carrots, bias-sliced
1 each med. red bell pepper, green bell pepper& yellow bell pepper cut into long thin strips
1 small onion
1 c. sliced mushrooms
Preheat wok over high heat, add oil. Add garlic and stir fry for 1 min. Add carrot, stir fry for 2 min. Add all peppers and onion and stir fry for another 2 min. Add mushrooms, stir fry for 2 min. or until all veggies are tender.
APPLE CIDER PIE
(served best with Tam Al' Thor's home made apple cider)
Pastry for 1- 9 inch, double crust pie
6 c. apples, cored and sliced 1/4 inch thick
1 c. apple cider
2/3 c. sugar
2 tsp. cornstarch
2 tsp. water
1/2 tsp. cinnamon
1 tsp. butter
Preheat oven to 400 deg.
(Prepared pastry) Divide pie crust dough in half, (chill the other half) and roll out 1st crust on a floured surface. Transfer dough to a pie baking dish or tin. Trim edge to 1/2 inch BELOW the rim.
In a heavy sauce pan combine sliced apples, apples cider and sugar. Cook over high heat until mixture boils. Reduce heat to low and simmer 8 min or until apples is tender.
Drain and reserve the syrup in a measuring cup. Add enough apple cider to make 1 cup liquid. Return the apples and syrup to the sauce pan.
In a small bowl or cup, combine cornstarch and cinnamon. Sprinkle evenly into the sauce pan, while stirring constantly. Cook over med. heat until boil. Mixture will thicken.
Remove from heat and stir in butter. Pour mixture into the pie shell.
Roll out second dough to cover and fold edges under bottom pie shell. Trim edges and flute.
Bake for 40 to 45 min or until golden brown. Cool on a rack before cutting.
Serves 8