Digest Number 809

[Guest guest]

>

> Grandpa Scott's Chili

>

> *Throw all ingrediants into a crockpot and let cook for several hours

> till it thickens to your liking. I usually throw it in before bed and

> let it cook overnight UNCOVERED!

>

> 5 cans Pinto Beans undrained (check label to make sure no lard has

> been added)

> 3 cans of water (use pinto bean can)

> 4 small cans of tomato sauce

> 1 onion chopped

> 1 cup TVP granules

> 6 Tablespoons of Chili Powder (more or less)

>

> Looking forward to sharing more recipes! Thanks for the seafood-type

> recipe's, I was just thinking about trying to make 'fish'patties!

> As far as frozen veggie burgers....I just recently tried the grillers

> and really like them! I also like the Gardenburger Chik-N-Grill. I

> chop them up to put into stir-fry!

> I tried the BK veggie and it was alright. I will probably eat it

> again to support the effort. I'll try mustard next time, not too fond

> of the mayo.

>

> Javaboley

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>

> Here's a favourite lunch or quick dinner of mine, Zucchini soup; for

> two not-so-hungry eaters. I usually serve it with dark bread - will

> that make a complete meal? :-)

>

> Needed:

> 3 bits of garlic, 1 onion, 2 potatoes, 1 large zucchini, 1 bouillon

> cube, 1 tablesp. sour cream, 1 leave of sage

>

> To prepare:

> Finely chop garlic and onion and roast them. Add potatoes and zucchini

> in slices, also bouillon. Quickly bake them a minute or so, then add

> a cup of water and let it boil about 10 min. Add cream and sage and

> mix it well so

>

>

> I apologize for the 'unusual' choice of words; it's not vocabulary I

> use every day, but hopefully that'll improve as I read more of the

> good recipes I already saw here. :-)

> Re: Re: grill recipes

>

> > Do you dip the mushrooms in the good seasons, or marinate them for a

> > bit? Is it good seasons that starts as a powder to be mixed? And

> > about how long do you grill the portabella?

>

> Yes, the powder, I mix the good seasons with oil and vinegar and a tsp of

> balsamic vingar and pour it on top of the mushrooms and grill them turning

> them frequently til soft (limp) about 10 minutes.

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