I made this one day last week and it met with my hubby's approval. I didn't exactly follow the recipe, but used it as a basis and put my own spin on it, which I most always do, to suit our taste buds. This is more or less my own version of a tasty chili.

All American Chili

1 lb. ground beef
1 large chopped onion
1/2 of large green pepper, chopped
2 cloves garlic, chopped
1/2 cup hot water
2 tsp. ground cumin
1 tsp. sugar
1/4 tsp. salt
1/2 tsp. oregano leaves
1 can (8 oz.) tomato sauce
1 can (15 oz.) small red beans, or kidney, drained
1 can (14-1/2 oz. diced tomatoes, undrained
1 to 2 tbsp. chili powder (depending on how hot you like it - I used the
1 tbsp.)
2 tbsp. cold water

Brown beef, onion, green pepper and garlic until meat is no longer pink; drain if necessary. Put in a large pot. Stir chili powder into cold water, and add to meat mixture; add all remaining ingredients except for beans. Bring to boil and reduce heat. Simmer covered for about 40 minutes, stirring occasionally. Add drained beans and heat for about 5 more minutes, uncovered. If desired serve with sour cream, shredded cheese and chopped onion.

Makes 5 servings. Each serving is 310 calories.
Judy (in Alaska)
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Recipes of 3-17 I believe:
Nancy, I copied the Doughnut Muffins recipe, but it does not give the egg in the ingredients, but does in directions. I wanted to make them, but need rest of recipe
Thank you, Mary from Indiana

Miracle Brownies

These brownies are a miracle because they are nutritious and delicious.

1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbs vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted ( 1oz of unsweetened chocolate is the same as 3 tbsp cocoa and 1 tbsp vegetable oil.)
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preheat oven to 350 F and grease a 9X13 pan.
Cream the butter until fluffy.

Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

Add the vanilla and beat the eggs into the mixture, one at a time. Add salt and cocoa, beat well. Add chocolate, beat until fluffy. Add the rest of the ingredients and mix well to combine.

Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

Reviews on these were Love/Hate, 90% were LOVE. bill, Alb.
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Does anyone have any good Pineapple Kugel recipes or Passover dessert recipes? Thanks in advance for your shares.
Dee in Canada

Hello Nancy and everyone, my sister sent me this brownie recipe which sounds delicious. She is remodeling her kitchen and doesn't have much time to share recipes right now, so I'm sharing for her. Her name is m.j. Indy. She's a wonderful cook! This is a rich brownie so will be a special treat.
Doris, S. Indiana

Chocolate Brownies

3/4 cup Milk Chocolate Chips
1/2 cup (1 stick) butter
1 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Second layer:
1 cup of granulated white sugar
1 cup creamy peanut butter
1 large egg

Topping:
1/4 cup Peanut Butter
1 cup Chocolate Chips

In a medium microwave-safe bowl, heat 3/4 cup chips and butter for 1 to 2 minutes until melted. Stir until smooth. Preheat oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray. Whisk 1 cup of the sugar, eggs and vanilla into the melted chocolate mixture. In a separate bowl, whisk together the dry ingredients: flour, baking soda and salt. Add the dry ingredients to the chocolate mixture, stirring until combined. Spread the batter evenly in the prepared pan. Bake for 10 minutes.

In a large bowl, combine the peanut butter, 1 cup sugar and 1 egg. Drop spoonfuls of the peanut butter mixture over the partially cooked brownies. Bake for 25 to 30 minutes, or until the top is light brown and the mixture appears to be set. Let it cool in the pan. (Mine was a little gooey in the middle after 30 minutes but I took it out . It then hardened well after it cooled.)

For the Topping: In a medium, microwave-safe bowl, heat the 1 cup of chocolate chips until they are melted and the mixture is smooth. Stir in the peanut butter and again mix until smooth. Pour the chocolate and peanut butter over the top of the brownies and spread until even. Let stand until set (or refrigerate until set).
Doris, S. Indiana
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South of the Border Salad

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro or parsley
1 teaspoon salt
1 teaspoon ground cumin

In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
8-10 servings.
Bren in North Louisiana
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Steak Soup
Serves 6

6 tablespoons butter
1/3 cup flour
5 cups beef stock
2 beef bouillon cubes, (to make it beefier)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup chopped onion
1 cup (8 ounces) tomatoes, fresh, frozen, or canned, (peeled and
seeded if fresh)
1 pound ground round steak
1 package (10 ounces) frozen mixed vegetables, if desired
1 teaspoon Ac'cent (MSG), if desired
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons protein seasoning such as Kitchen Bouquet
or Maggi
1 teaspoon salt, if desired
chopped parsley, to garnish

Place butter in soup pot and melt without browning. Add flour and stir constantly to form a smooth paste. Cook over medium heat for 3 minutes. Slowly pour the beef stock into the paste and stir until smooth and lightly thickened. Add the bouillon cubes. Bring to a boil; add fresh vegetables, including tomatoes. Allow soup to regain the boil, reduce heat, cover, and simmer for about 30 minutes or until the vegetables are tender. While the stock is simmering, sauté the ground beef in a little butter in a large skillet until it is browned, about 10 minutes.

Drain and set aside. When the fresh vegetables are cooked and the meat is browned, add frozen vegetables (if desired) and meat to the soup. Simmer for 15 minutes. While the soup is simmering, add Ac'cent, pepper, Kitchen Bouquet, and salt to
taste. Serve from heated tureen into bowls. Garnish with chopped parsley if desired.
Bren in North Louisiana
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