Directions:
First, go through and brown the ground hamburger. While the hamburger is browning, dump all four cans of beans into a strainer, draining and rinsing them prior to putting them into the slow cooker.

Chop up both onions and add them in; along with the barbecue sauce, Worcestershire sauce, and Frank’s Buffalo Sauce. After the hamburger is browned (about 7-10 minutes), add it to the pot, close the lid, and set it to cook on low for 3 hours. Whenever you get a chance, open the lid and stir things around, just to make sure everything got mixed in.

Beef broth is optional. Some people may prefer chili to be more in the form of a soup. If you’re one of those individuals, I suggest adding in one can of beef broth, to give the mixture a little bit of added moisture as it cooks.

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Snowball Cookies

6 oz. chocolate chips
1 1/4 cup confectioners’ sugar
3 1/2 oz. Coconut
1/3 cup evaporated milk
1/2 cup walnuts (finely chopped)

Directions:

1. Combine chocolate and evaporated milk and stir over low heat till chocolate melts then remove from heat
2. Add sugar and nuts and chill for a about 1/2 hr
3. Form into 1-inch balls and roll in coconut

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Chile Con Carne

• 2 lbs chopped meat
• 1 large onion
• 1 green pepper
• 3 cans kidney beans
• 1 can whole tomatoes
• 1 tablespoon chili powder
• Dash salt
• Dash pepper

Directions:

1. In a large pot – preferably black iron:
   Sautee onion and pepper in Wesson oil till golden brown.
   Add chop meat and Sautee till brown.
   Add salt, pepper, and kidney beans.
   Add can of tomato (squeeze through hand to break up)
2. Stir together and add chili powder
3. Bring to boil then turn down and simmer for 1 hour

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All-Around Mix

More than a traditional dip, this versatile recipe can season soup, serve as a salad and add festive color to any table.

2 Cans black beans, rinsed and drained
1 Can pinto or Ranch-Style beans, rinsed and drained
1 Can black-eyed peas, rinsed and drained
1 Can sweet yellow corn. drained
2 Cans shoe-peg corn, drained
2 Cans original Ro*Tel® Tomatoes or Ro*Tel® with lime and cilantro, drained
1 to 3 fresh jalapenos, depending on your taste, deseeded and chopped
3 to 4 Roma tomatoes, chopped
1 Onion, chopped, variety of preference
3 to 4 avocados, cubed, with seeds to help maintain freshness
Garlic, sea salt, pepper and chopped fresh cilantro to taste
1 Lime

Combine all ingredients except avocado in large bowl and mix well.  Add avocado with seeds, which help keep it fresh looking, last or serve separately on the side.  Squeeze juice of one lime over mix in bowl and stir again.  Serve with Fritos Scoops for dipping.

Tip:  This All-Around mix is a great stand-alone salad and also makes the perfect topping for tacos or any Mexican-style dish.  Prefer soup? Just omit the avocado and add the mix to the pot for substance and wonderful flavor.  The mix works well with cut-up chicken in chicken broth as a soup base or with hamburger in beef broth, and the soup freezes well.

Tonya Ward – Weatherford, Texas

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Mother’s Banana Bread

There’s no comfort food quite like warm banana bread with chocolate chips.

1/2 cup Crisco® or butter
1 cup of sugar
2 eggs
1 teaspoon vanilla
2 cups of flour
1 teaspoon soda, which isn’t necessary with self-rising flour
2 large or 3 small bananas, mashed
1/2 cup chopped nuts or chocolate chips

Preheat oven to 350 degrees

In a mixing bowl, cream Crisco and sugar together. Add eggs, vanilla and flour, and soda if you don’t use a self-rising flour. Add bananas and nuts or chocolate chips and stir well.

Pour batter into a lightly greased and floured loaf pan. Makes one regular loaf or four tea loaves.

Bake at 350 degrees for almost an hour.

Tip: Try the chocolate chips, instead of the nuts-or even both, and butter rather than Crisco. My mother, Malissa adapted this recipe from one in an old cookbook from her home church in Albany, Georgia.

Christine Hamilton
Fort Worth, Texas

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