Ultimate Chili

• 1 pound(s) beef round, trimmed and cut into 1/2-inch chunks
• Salt & freshly ground pepper, to taste
• 1 1/2 tablespoon(s) canola oil, divided
• 3 onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 6 clove(s) garlic, minced
• 2 jalapeño peppers, seeded and finely chopped
• 2 tablespoon(s) ground cumin
• 2 tablespoon(s) chili powder
• 1 tablespoon(s) paprika
• 2 teaspoon(s) dried oregano
• 12 ounce(s) dark or light beer
• 1 cup(s) diced tomatoes
• 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
• 2 bay leaves
• 3 cup(s) dark kidney beans, rinsed
• 1/4 cup(s) chopped fresh cilantro

---

Directions

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Grandma LeFevre's Peanut Butter Cookies

When I was growing up, I loved it when school lunch served these huge peanut butter cookies. Grandma L raised one of my dearest friends Sherrie who has provided me with the recipe.

1/2 c. butter
1 c brown sugar
1 c white sugar
1 c peanut butter
2 eggs
2 to 3 c flour
1 tsp soda in 1/4 c hot water
2 tsp vanilla

Cream together butter and sugar, add peanut butter. Beat until light vanilla in eggs, add to brown sugar. Add soda, Add flour muix together and drop by spoonfuls on cookie sheet . Make indentions on cookies to flatten slightly. Bake at 350 degrees for 20 minutes. Don't over bake or they become hard.

Gayle's Carmel Popcorn

This recipe came from my sister-in law, Gayle. It is soft and gooey, almost needs to be eaten with a spoon. But oh so good.

1 Cup Karo Syrup (dark)
1 stick butter
2 Cups brown sugar

Cook until forms soft ball when a small amount is dropped from a spoon into water. Remove from heat. Add 1 can sweetened condensed milk. Pour over popped popcorn and enjoy.

LIGHT REFRIGERATOR ROLLS

1 C. shortening
2 cakes yeast
4 eggs
1/4 C. sugar
1 C. boiling water
1 C. cold water
7 1/2 C. flour, sifted
2 T. salt
1/4 C. lukewarm water
1 C. cold water

In a large bowl, add shortening, sugar and salt. Pour boiling water over this and stir until mixture is smooth. Soften yeast in lukewarm water and add to the shortening mixture when it has cooled. Beat eggs and add. Add flour and cold water alternately and stir until dough is smooth. Grease top of dough lightly and cover bowl with wax paper. Put in refrigerator overnight, covered tightly, or let rise until double in bulk and use immediately. When ready to make rolls, knead desired amount of dough and shape into rolls. Let rise until double in size, about 2 hours. Bake at 400. for 15 minutes or until brown. Makes about 5 dozen rolls. May be kept in refrigerator several days, tightly covered, using as needed.

This is from an old Panguitch cookbook and was the recipe my mother Veda Young used for years. It is so convenient to be able to make ahead of time and have it be so delicious.

CHILE RELLENO CASSEROLE

Annie Johnston is a friend I made while working. We used to put together potluck lunches on holidays and just for fun. This time we held a contest and had everyone vote for their favorite recipe. This won 1st place. So if when you read it you don't think it sounds very good, just try it at least once, it is delicious. I miss my friend Annie, who moved to Texas, but every time I see this recipe, I think of her and the laughter we shared.

3 - 7 oz cans whole green chilies
1 lb jack cheese shredded
1 lb cheddar cheese shredded 3 eggs beraten
3 Tbl. Flour
1 5.33 oz can evaporated milk
1 5 oz can tomato sauce


Wash chilies, removing seeds, pat dry. In 9 X 13 pan, layer half the chilies, then half the cheese. Rep0eat layers but save 1/2 cup cheese for top. Beat eggs, add flour and milk, beat until blended. Pour over chilies/cheese. Casserole can be refrigerated now, if desired or bake at 350, 30 minutes. Spread tomato sauce evenly over top, sprinkle cheese & bake 15 minutes longer.

Ribary Pasta Salad

One of the things our family gained, as well as a cute daughter-in-law, was the good recipes she passes along.

This is one of my favorite. So delicious and great for our hot summer dinners.

13 oz. cheese tortellini cooked and cooled ( I love it made with the chicken & cheese ones)
12 oz. artichoke hearts
2 tomatoes, diced
1 C. feta cheese, crumbled
1/2 C. olives sliced
Grated fresh parmesan
Optional 1 c. cooked chicken (marinate in Italian dressing and grill)

Dressing:
1/45 C. red wine vinegar
1/4 c. Olive Oil
1/4 C. finely chopped creen onions
1 tsp. dried dill
1 tsp. dried basil
3 cloves garlic
Blend it up, pour over pasta salad. Best made the day before and when served at room temperature.