Beer Brat Chili


Collected by Dick Oakes

BEER BRAT CHILI beer brats

1 can      pinto beans (15 oz.), rinsed and drained
1 can      southwestern black beans (15 oz.), rinsed and drained
1 can      white beans (15 oz.), rinsed and drained
1 can      Italian tomatoes (14-1/2 oz.), diced, with garlic, basil, and oregano
1 can      diced tomatoes (10 oz.) with green chilies, undrained
1 pkg      beer bratwurst links (14 oz., fully cooked, sliced
1-1/2 cups corn, frozen
1          onion, medium, finely chopped
1          sweet red pepper (medium), finely chopped
2 Tbsp     paprika
1 Tbsp     chili powder
1 tsp      cumin
1          garlic clove, minced

1. In a 5 quart slow cooker, combine all ingredients.
2. Cook, covered, on low, 5 to 6 hours.
3. Makes about 8 servings.

	(From the kitchen of Dick Oakes)


2 lbs   bison (ground), sautéed and drained
2 cans  Italian-style stewed tomatoes, chopped with juices
1 can   Bush's chili beans
1 can   Bush's kidney beans
1 onion (chopped)
1 pkg   chili seasoning mix
3 Tbsp  brown sugar
1 cup   V-8 juice (spicy, if you'd like)

1. In a 5 quart slow cooker, combine all ingredients.
2. Season to taste with salt and pepper.
3. Cook at medium to low heat.
4. Serves four.

	(From the kitchen of Kathleen Harrell)


1/2 cup celery (chopped)
1/2 cup onion (chopped)
1 box   broccoli, frozen (chopped)
1 cup   rice
1 jar   Cheesewiz (8 ounces)
1 can   cream of mushroom soup

1. Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes (makes two cups).
2. Cook celery and onion in oil till soft.
3. Add frozen broccoli to celery and onion and cook until done.
4. Mix broccoli, rice, and onion in a casserole dish with the cooked rice, Cheesewiz, and mushroom soup.
5. Bake at 350 degrees F for 15 minutes.

	(From the kitchen of Carol Oakes)


1     chicken
1 cup rice

1. Cut up a chicken and season with some salt and pepper and a little garlic salt. 
   Also add one of the following: onion flakes, 
   OR oregano and lemon, OR barbeque seasoning, 
   OR barbeque salt.
2. Bake at 350 degrees F for one hour.

1. Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes. 
2. A seasoning may be made with chicken broth instead of all or part of cooking liquid. 
3. Add pepper, garlic salt or salt, and onion flakes.
4. Serve chicken over rice.

	(From the kitchen of Diki Shields)


1 can   creamed-style corn
1 can   regular corn, drained
1 cup   sour cream
1 stick butter, thinly sliced
1       small package Jiffy cornbread mix

1. Mix all ingredients in a large bowl until well blended.
2. Pour batter into a 9"x9" pan.
3. Bake at 350° F for 1 hour.

	(From the kitchen of Laura Bremer)


Here's all you ever wanted to know about coffee on the range.

1 qt    water
3/4 cup ground coffee

1. Bring one quart of water to a boil in a pot or saucepan. 
2. Add 3/4 cup of ground coffee. 
3. Return to boil. 
4. Immediately remove from heat and cover. 
5. Wait till the grounds sink (approximately 5 minutes). 

Boys, none of the coffee pots we used to pack into the bush had any kinda basket for the coffee. 
Just a nice wide bottom to heat up fast. We used to throw some eggshells into the pot. 
They were supposed to make the grinds settle quicker. 
Never timed them to see if'n it worked, but we always did it.

	(From the kitchen of Richard Duree)



1 cup   water
1 stick margarine
1 cup	flour
4       eggs

1. Boil water and margarine. 
2. Turn heat low, add flour, then turn off heat. 
3. Stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. 
4. Transfer mixture to a large bowl and add eggs, one at a time, beating well after each egg. 
5. Spread mixture on bottom and up sides of a 9x13-inch pan. 
6. Bake at 400 degrees F for 35 minutes. 
7. Allow to cool.


3 small pkg instant vanilla pudding
4 cups milk
1 8-oz pkg cream cheese
  Cool Whip
  Hershey's chocolate syrup
  maraschino cherries

1. Combine the instant vanilla pudding, milk and cream cheese, and mix well. 
2. Fill the cooled crust. 
3. Add Cool Whip to top. 
4. Drizzle with Hershey's syrup in a horizontal and vertical grid pattern of serving sizes. 
5. Top with cherries at centers of servings. 
6. Refrigerate until ready to serve.

	(From the kitchen of Carol Oakes)

DOG BISCUITS dog bisquit cookie cutter

2 cups whole wheat flour
1 Tbsp baking powder
1 cup  skim milk
1 cup  peanut butter, natural

1. Combine flour and baking powder in a bowl.
2. In a separate bowl, whisk milk with peanut butter.
3. Combine the dry and wet ingredients until a dough forms.
4. Knead for about five minutes.
5. Roll the dough to a 1/4-inch thickness. 
6. Cut out with a dog biscuit shaped cookie cutter and place on a greased cookie sheet.
7. Bake at 375 degrees F for 20 minutes

	(From the kitchen of The Ready Store)


8        eggs, large
6 slices bread
1 lb     sausage, ground
2 cups   milk
1 cup    Cheddar cheese, grated
1 tsp    salt (or less to taste)
1 tsp    dry mustard

1. Remove crust from bread and cube.
2. Brown sausage and drain.
3. Beat eggs. Add milk, salt, and dry mustard then mix well.
4. Layer the following in buttered 9 x 13-inch pan:
   a. bread cubes
   b. sausage
   c. cheese
   d. egg mixture.
5. Cover and refrigerate overnight. 
6. Bake at 350 degrees F for 35 minutes.

	(From the kitchen of Vi Meyer)


4 Tbsp   flour
4 Tbsp   sugar
2 Tbsp   cocoa
3 Tbsp   milk
3 Tbsp   peanut or safflower oil
1        egg
1 splash vanilla extract
3 Tbsp   chocolate chips (optional)

1. In a bowl, combine flour, sugar, and cocoa.
2. Add the egg and mix thoroughly.
3. Pour in milk and oil and mix well.
4. Add the chocolate chips and vanilla extract and mix again.
5. Transfer mixture into a large (16-oz) mug.
6. Put into microwave and cook for 3 minutes at high (1000 watts). 
   The cake will rise over the top of the mug, but don't be alarmed.
7. Let cool and tip out onto a plate, or eat directly from the mug.

	(From the kitchen of Loui Tucker)

FRUIT SALAD cherries

1 can   fruit cocktail, drained
1 can   Mandarin Orange slices, drained
1 pkg   vanilla instant pudding, small
1       banana, sliced
1/4 bag cocktail marshmallows
1/2 jar maraschino cherries

1. Remove grapes from fruit cocktail, mix all together, and refigerate 3 to 4 hours.
2. Eat grapes and drink juice -- yummy.
3. Serves a few with double and triple helpings!

	(From the kitchen of Carol Oakes)


1 pkg.          dry yeast
1/3 cup         water, warm
1 cup           milk
1/4 cup         shortening
2 Tbsp          sugar
1 tsp           salt
3-3/4 to 4 cups flour
3 Tbsp          melted butter

1.  Mix yeast and 105 to 115°F water until dissolved.
2.  In a saucepan, combine milk, shortening, sugar, and salt.
3.  Heat, stirring until sugar and shortening are dissolved.
4.  Cool to lukewarm and pour into bowl.
5.  Stir in 1 cup flour and beat well.
6.  Add yeast and beat until smooth.
7.  Gradually mix in remaining flour to make moderately stiff dough.
8.  Place on floured surface and knead until smooth and satiny (about 10 minutes).
9.  Shape dough into a ball and place in lightly-oiled bowl.
10. Turn ball to oil on all sides and cover.
11. Put in warm place to rise about 1-1/2 hours or until doubled.
12. Punch dough down and knead on floured surface 10 minutes.
13. Place in oiled bowl and cover.
14. Let rise in warm place another 1-1/2 hours.
15. Punch dough down and place on floured surface.
16. Divide ball in half and shape each half into a ball.
17. Let dough rest 10 minutes then place on greased and floured baking sheet.
18. Brush with melted butter.
19. Let rise uncovered in warm place 1 hour or until doubled.
20. Bake in 375°F oven 45 minutes (or until golden).
21. Cool slightly before serving.

	(From Classic Greek Cooking, Daphne Metaxas, pp. 138, 
	Nitty Gritty Productions, Concord, CA 94524, 1974. 
	Out of print–try for a used copy. Great small book!)


1 can (4 oz) diced green chiles
1-1/2 cups   sour cream
3 cups       rice, cooked (1 cup raw)
2 to 3 cups  Jack cheese, shredded

1. Put in 7" x 11" buttered pan.
2. Bake in 350 degree F oven 30 minutes, or until heated through.

2-1/4  cups water
1/2    tsp salt
1      cup raw rice

1. Bring water and salt to a boil.
2. Add rice and cover, cook on low heatfor 20 to 30 minutes, until moisture is 
   cooked off. 

	(From the kitchen of Dick Oakes)


2 lbs.         cubed pork
6 cans (4 oz.) mild green chilis, chopped and drained 
3/4 cup        flour 
1 tsp          garlic powder 
2 tsp          salt 
7 cups         water 
1 cup          tomato juice

1. Brown pork in dutch oven.
2. Add remainder of ingredients and bring to a boil.
3. Simmer about 2 hours uncovered.
4. This recipe freezes well in plastic containers for future use. 

	(From the kitchen of Ed Finney)

JALISCO PORK STEAK Pork tenderloin

Pork tenderloin, pounded 1/4" thick.

1/2 tsp ground cumin
1 tsp   minced garlic
1/2 tsp dried oregano
1 tsp   paprika
1 Tbsp  red wine vinegar
1/2 tsp salt

1. Mix ingredients together and rub into the tenderloin.
2. Pan fry in olive oil till brown.
3. Add salt and lime juice to taste.
4. Slice and serve.

	(From the kitchen of Richard Duree)

MINESTRONE SOUP pasta shells

Pre-measure all into bowls:
1        sausage, bulk, roll
1        onion, large, chopped
2        celery stalks (ribs), chopped
1        zucchini, medium, cut into 1/2-inch pieces
4        carrots, chopped
1/4 cup  green beans, trimmed, cut into 1/2-inch pieces
3 cups   cabbage, shredded (1/2 head)
2 garlic cloves, minced
1/2 cup  pasta shells, small (3/8 inch)
1 Tbsp   basil, dried
1 Tbsp   oregano, ground

8 cups   beef broth (4 cans)
2 cups   chicken broth (1 can)
2 cans   Italian tomatoes, diced, with garlic, basil, and oregano (may not be with regular 
    canned tomatoes!)

1. Wash all vegetables (can do so when chopping!).
2. In a soup kettle, cook sausage and onion over medium heat stirring until the sausage is 
   no longer pink and drain if necessary.
3. Stir in carrots, celery, and garlic and cook for 3 minutes.
4. Add zucchini and green beans and cook for 2 minutes.
5. Stir in 4 cans of beef broth, 1 can of chicken broth and cook for another 15 minutes.
6. Add tomatoes, cabbage, basil, and oregano and bring to a boil, then reduce heat, cover, 
   and simmer for 45 minutes.
7. Return to a boil and stir in green beans and pasta and cook for another 15 minutes or 
   until the carrots and pasta are cooked.
8. Serve topped with grated cheese and crackers. 
9. Makes about 18 servings. Freeze some if necessary.

	(From the kitchen of Dick Oakes)

ORANGE SUGARED PECANS orange sugared pecans

4 cups pecan halves
1 cup  sugar
1/2    cup water
3 tsp  pure orange extract

1.  Put all ingredients in a large skillet and cook over medium heat until the water 
    evaporates and the nuts have a sugary appearance.
2.  Pour nuts out onto parchment paper, separating them quickly with a fork.
3.  Cool and store in a covered container in the refrigerator or in the freezer. 

	(From the kitchen of Debby Bowinski)


2 cups   peaches, chopped
3/4 cup  seeded cucumber, chopped and seeded
1/2 cup  red pepper, chopped
2 Tbsp   lime juice
1-2 Tbsp sugar or apricot jam
1/3 cup  fresh cilantro, chopped

1. Mix together and optionally add 1 chopped fresh jalapeňo pepper.
2. Serve with chips or with chicken or fish. 

	(From the kitchen of Carol Oakes)


1   three-rib standing rib roast, about 7 pounds, first cut, aged
Freshly ground black pepper (if desired)

1.  To age the roast, unwrap it from the plastic, tie it, and set it on plate uncovered 
    in a refrigerator for 3 days.
    Alternately, you may set the roast out at room temperature for 3 hours.
2.  You may need to cut off any dried ends. 
3.  Adjust your oven rack to the low position and preheat your oven to 200 degrees F. 
4.  Heat a large roasting pan over two burners and set at medium-high heat. 
5.  Place the roast for 6 to 8 minutes in a hot pan and sear on all sides until nicely 
    browned and about 1/2 cup of fat has been rendered.
6.  Remove the roast from the pan and set it on a wire rack in a pan with the fat side up.
7.  Season generously with salt and pepper.
8.  Place the roast in your oven and roast for about about 3-1/2 hours until a meat 
    thermometer registers 130 degrees (for medium rare).
9.  If the roast is done sooner than you expect, simply turn the oven as low as possible 
    (preferably 150 to 170 degrees F) and let the roast stand until it’s ready to serve.
10. Transfer the roast to a cutting board, with the rib bones perpendicular to the board 
    and, using a carving fork to hold the roast in place, cut along the rib bones to sever 
    the meat from the bones.
11. Set the roast on a cutting board with the the cut side down and carve the meat across 
    the grain into 3/4- to 1-inch slices.
12. Serve immediately.

Yield: 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 3 hours, 40 minutes

Pan fry left overs for the next meal. 
Make any left overs from the pan frying into sandwiches for the following meal.

	(From the kitchen of Pamela Goff)


3 cups  diced rhubarb
3/4 cup sugar
1       egg (well beaten)
2 Tbsp  flour

Mix together and spread in buttered baking dish.

4 Tbsp butter.
1/3 cup brown sugar (or white)
2/3 cup sifted flour

1. Mix together until crumbly and press over rhubarb mixture.
2. Bake in 375 degrees F oven for thirty minutes.

	(From the kitchen of Vi Meyer)


1       egg
1/2 tsp Italian herb seasoning, grated
2 Tbsp  French's French fried onions (don't use a cheaper brand!)
1 Tbsp  milk
2 Tbsp  Kraft three cheese (already grated)

1. Combine all ingredients EXCEPT cheese in a bowl or measuring cup.
2. Chop onions with the edge of a spatula as you mix.
3. Scramble on medium heat in appropriate size saucepan until done.
4. Add cheese when done, flipping the egg so the cheese is on the bottom, and cook for 
   another minute.
5. Serve with salt and pepper to taste.

For 2 eggs, double everything. For three or four...
Great with heated pre-cooked link sausages!
For a livelier taste, put on some salsa.
Add buttered toast with orange marmalade too.

	(From the kitchen of Dick Oakes)

SNACK CRACKERS snack crackers

2 pkg     oyster crackers
1 pkg     Hidden Valley Buttermilk Recipe (dry mix)
1 cup     oil
1-1/2 tsp dill weed
1/2 tsp   garlic powder
1/2 tsp   lemon-pepper

1. Mix the dry ingredients with the oil.
2. Put crackers in a 1-gallon ZipLock bag or container.
3. Pour oil over the crackers.
4. Zip-shut the bag or close the container and mix until all of the crackers are coated.
5. Store in the bag or container.

	(From the kitchen of Vi Meyer)


1       ptarmigan breast (cut into pieces)
        (substitute chicken)
1/2 cup cranberries
1       apple (sliced)
3 Tbs   butter

1. Sauté cranberries and apple slices in butter.
2. Add ptarmigan.
3. Cook over medium heat until done.

         (Sue Aikens, Life Below Zero)
         (Sue's motto: Mi casa Sue's casa)


4       new or white-rose potatoes
1       red onion
1/3     cup olive oil
2 tbsp  chives
1/2 tsp garlic powder or granulated garlic
2 tbsp  oregano
1/2 tsp paprika
2 tbsp  parsley flakes
1/2 tsp salt

1. Wash and coarse chunk the potatoes, with skin on. 
2. Remove outer layer and course chop the onion.
3. Put all ingredients into a freezer bag and shake till well mixed. 
4. Pour all ingredients into a square casserole dish and level the layer.
5. Bake at 450 degrees F for 60 minutes.

	(From the kitchen of Jane Bradshaw)


1 cup   cream
1 cup   milk or 2 cups half & half 
1       egg
1/2 cup sugar
1 tsp   vanilla
Ice cream salt

1. Mix together the cream, sugar, egg, salt, and vanilla.
2. Put the mixture in a 1– pound coffee can with tight lid.
3. Put the coffee can in a gallon can with tight lid.
4. Pack ice and ice cream salt around coffee can.
5. Two people roll gallon can back and forth until ice cream is solid.

	(From the Embers newsletter of the FCRV) 


1 cup   packed snow
1 cup   milk (may also use sweetened condensed milk)
1/2 tsp vanilla
1/2 cup sugar

1. Pour milk over snow and add vanilla and sugar. 
2. Mix to combine. 
3. Serve immediately. 

Sadly, this doesn’t keep well in the freezer, so there’s no point in trying to freeze it.

    (From the kitchen of Dick Oakes)

XLNT RUM CAKE baking powder

1 or 2 qts. rum
1 cup       butter
1 tsp       sugar
2           eggs, large
2 cups      fruit, dried
1 tsp       soda
baking powder
lemon juice
brown sugar

1.  Before you start, sample the rum to check for quality. Good, isn't it? 
2.  Now go ahead, select a large mixing bowl, measuring cup, etc. 
3.  Check the rum again. It must be just right. To be sure rum is of the highest quality, 
    pour one level cup of rum into glass and drink it as fast as you can! Repeat.
4.  With an electric mixer, beat 1 cup butter in a large fluffy bowl.
5.  Add 1 seaspoon of sugar and beat again.
6.  Meanwhile, make sure that the rum is of the finest quality. 
7.  Try another cup. Open the 2nd qt. if necessary.
8.  Add two orge laggs, 2 cups fried druit, and beat until high. 
9.  If the druit get stuck in the beaters, just pry it loose with a drewscriver. 
10. Sample the rum again, checking for toncisticy.
11. Next, sift 3 cups baking powder, a pinch of rum, a seaspoon of toca, and a cup of 
    pepper or salt (it really doesn't matter). 
12. Sample the rum again.
13. Sift 9/2 pint of lemon juice and folk in schopped butter and strained nuts.
14. Add 1 bablespoon of brown sugar, or whatever color you can find, and mix well.
15. Grease oven and turn cake pan to 350 degrees.

	(From the kitchen of A. Nony Mus)