1/2 lb ground beef
2 tablespoons chopped onion
3/4 cup ketchup
1/4 cup water
1 1/2 teaspoon Worcestershire sauce
3/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

In large, pan, cook beef and onion over medium het until meat is done, drain.  Stir in ketchup, water,
Worcestershire sauce, chili powder, pepper, and
cayeene.  Bring to boil.  Reduce heat, simmer, uncovered for 5 minutes or until mixture reaches desired thickness.  Place hot dogs in buns; top with about two tablespoons beef mixture. 

8 servings

Presented by Jim & Janet D.

 

3/4 lb extra-lean ground beef
1/2 cup chopped onion
1 (1-1/4 oz) pkg taco seasoning mix
1-1/2 cups water
1-1/2 cups thinly sliced zucchine
1 cup frozen whole kernal corn
1 (14.5 oz) can stewed tomatoes
1-1/2 cups uncooked instant rice
4 oz (1 cup) shredded reduced-fat Cheddar cheese

In large skillet, brown ground beef and onion; drain.  Sitr in remaining ingredients, except rice and cheese; bring to a boil.  Stir in rice.  Reduce heat to low; cover and simmer 8 to 10 minutes or until liquid is absorbed, stirring occasionally.  Remove from heat.  Fluff mixture with fork; sprinkle  with cheese.  Cover; let stand 3 minutes or until cheese is melted. 

6 servings

Presented by Jim & Janet D.

 

8 Lbs. Onions
1/2 Bunch Celery
6 Bell Peppers
16 Lbs. Pork (Boston Butt is best)
16 Lbs. Smoke Sausage (Richards is best)
12 Lbs. Rice (I like Parboiled rice)
1 Small jar garlic
Kitchen Bouquet (Use what you need to get the color you want)
Seasoning to your taste
Salt
Black pepper
Cajun blend (Tony Chacherie, Slap your Mama, what ever you like)
Green hot sauce

Start with pork and brown also add some seasoning at this time, you will finish seasoning when water is added. As the liquid gets low add sausage and continue to cook. Should take app. 45 minutes, longer if meat is thick, if meat starts to stick add small amount of water to avoid sticking but only ifnecessary. Add vegetables and saute, this will take another 45 minutes; add garlic when veggies are app. half cooked. Add rice and water (at 2 waters to one rice); also add kitchen bouquet and season to taste. HINT: Taste the water now to see how much seasoning to add, pepper should be as you like, salt should be quite salty because the rice will absorb quite a bit. Boil most of the water out (about 30 to 40 minutes), lower the heat and cover. Leave covered for 30 minutes stirring once or twice. It is important to leave covered at the end to let the rice absorb all the moisture.

ENJOY!!!

This Recipe Serves about100

Presented by Andy & Jeannie B. (WIT Reps)

 

1 Tbsp. olive oil   (divided)

For more spicy stew: Use Poblano chile peppers & Chipotle Salsa
For a milder stew: Use bell peppers & mild Salsa

1 1/4 lbs pork tenderloin, cut in bite size cubes                             
1 1/2 lbs sweet potatoes, peeled & cubed                                  
2 peppers (Poblano chile or bell) seeded & cut up
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 (14oz.) can low sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa ( Mild or Chipotle)                                      
Optional: Garnish w/cilantro & tortilla strips

1. Heat 2 tsp. olive oil in a deep nonstick skillet.  Add pork: cook over med-high heat 7 min. or until brown. Transfer pork to a plate.

2. Heat remaining 1 tsp oil in skillet.  Add potatoes, peppers and onion.  Cover: cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant.  Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.

 

Presented by Nancy K.

1 or 2 lbs hamburger
1 small onion, chopped
1 can Chef Boyardee Pizza Sauce
Mozzarella cheese, shredded

Brown hamburger with onion; drain.  Add sauce and dash oregano and basil leaves.  Simmer.  Put on buns or English muffins.  Top with Mozzarella cheese.  Broil till cheese melts.

Presented by Jim & Janet D.

 

2 14-oz cans Rotel tomatoes 1 green pepper, coarsely chopped
3 pounds course ground lean beef, 4 cloves garlic, crushed
browned and drained 4 tablespoons chili powder
1 medium onion, coarsely chopped 1 teaspoon pepper
1 teaspoon salt 2 teaspoons cumin
1 can tomato paste 2 teaspoons cilantro
2 cans tomato sauce 3 cups warm water
2 jalapeño peppers, seeds removed 
2 16-oz cans red kidney beans finely chopped drained and washed
2 Red Cayenne Peppers, seeds removed and finely chopped

Reserve the kidney beans. Sauté the beef until cooked, drain off excess fat and water. Put all ingredients in Crock-Pot in the order listed. Stir once, cover and cook on low for 10 to 12 hours. (High: 5 to 6 hours). Stir in drained kidney beans 2 hours before serving.

Presented by: Bill S.