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The LDSCN Weekly Recipe Archive Bean and Nut Loaf, Battered Hash Browns, Mexican Chili, New Mexican Chili and Pop-Up Pizza

To rehydrate dried onions, cover with hot water, soak for about 15 minutes and drain. Not necessary to rehydrate before adding to soups or stews. To make onion flakes or powder-simply place the dried onion in a blender, grinder or food mill and process until ground to desired size. To make onion salt, mix equal parts of salt and finely ground onion powder together.
From The Dehydrator cookbook by Joanna White

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Bean and Nut Loaf

• 1 cup White beans
• ¼ cup Onion (rehydrate 2 Tablespoons dry onion)
• Sage
• Bread crumbs, toasted, or granola
• 1 cup Walnuts, chopped
• 1 Egg
• Salt

Thoroughly wash the beans and soak overnight. Boil thoroughly and when done rub through a colander. Add the chopped walnuts, eggs, onion braised in olive oil, sage and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy.

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Mexican Chili - Excellent (The following recipes are from Angie's free Recipes)

• 1 lb Ground beef
• 15 1/2 oz Chili beans; hot and spicy
• 15 1/2 oz Chili beans; hot
• 28 oz Tomatoes; cut up
• 6 oz Tomato paste
• 1 1/2 c Celery; chopped
• 1 c Onion; chopped (1/2 cup dry onions)
• 1/2 c Pepper, green; chopped
• 4 oz Chili peppers; drained Seeded and chopped
• 2 tb Sugar
• 1 Bay leaf
• 1 ts Salt
• 1 ts Marjoram, dried; crushed
• 1/2 ts Garlic powder
• 1 ds Pepper
• 4 oz Mushrooms (optional)

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. (Great in a crockpot) Skim off excess fat. Remove bay leaf; stir before serving.

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New Mexican Chili

• 1/3 c Corn oil
• 3 ea Large onions, chopped (1 1/2 cups dry oinons)
• 6 ea Large garlic cloves, minced
• 5 tb Mild ground chiles
• 1 ts HOT ground chiles
• 1 x Or Cayenne pepper
• 2 tb Ground cumin
• 1 lb Lean pork, ground
• 5 lb Boneless beef chuck, Trimmed of fat, cubed 1/2"-3
• 2 ts Oregano
• 2 1/2 ts Salt
• 1/2 ts Fresh ground black pepper
• 28 oz Italian plum tomatoes,
• 1 x Canned, with juice
• 13 oz Beef broth
• 2 ea Bay leaves
• 34 oz Kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid,, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips.
Serves 10.

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Pop-Up Pizza

Filling

• 1 1/2 lb Hamburger
• 1 c Onion; chopped
• 1 c Green pepper; chopped
• 1 ea Garlic clove
• 1/2 t Oregano
• 1 ds Salt
• 1/2 c Water
• 1/8 t Hot pepper sauce
• 1 pk Spaghetti sauce mix (1.5oz)

Batter:

• 1 c Milk
• 1 T Oil
• 2 ea Eggs
• 1 c Flour
• 1/2 t Salt

Misc:

• 7 oz Jack/Mozz. cheese slices
• 1/2 c Parmesan cheese; grated

Pre-heat oven to 400f.

Filling:
In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce and sauce mix; simmer about 10 min stirring occassionally.

Batter:
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth.

Assembly:
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese.

Bake at 400f for 25-30 min or until puffed and brown.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00