4 pounds ground beef
4 medium onions, chopped
3 medium bell peppers, chopped
4 cloves garlic, chopped
4 (8-ounce) cans tomato sauce
4 (6-ounce) cans tomato paste
2 (8-ounce) bottles ketchup
2 ketchup bottles of water
4 teaspoons paprika
4 teaspoons salt
4 tablespoons sugar
A couple of dashes of hot sauce
1⁄2 Hershey’s chocolate bar, chopped
Sliced mushrooms (optional)
Brown ground beef and onions. Drain off grease. Add peppers and garlic and sauté a bit longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour or longer.
Note: The chocolate bar helps cut the bitterness of the tomato paste, Drewery says.
Hot dog buns or Texas toast, preferably stale
Cut bread into cubes. In a skillet, allow oil to get hot and add bread cubes a handful at a time. Cook until light brown (this doesn’t take long). Place on a paper towel to drain and sprinkle with garlic powder and Parmesan cheese. Store extras in refrigerator.
Chocolate-Covered Strawberry Cake
1 box Duncan Hines Butter Recipe Fudge cake
1 to 2 quarts fresh strawberries
1 package strawberry gel
Chocolate candy coating (for melting)
1 stick margarine
2 tablespoons cocoa
1⁄2 cup milk
1 box powdered sugar
1 teaspoon vanilla
Bake the cake according to directions on the box in 3 greased and floured cake pans.
Set aside some whole strawberries. Slice remaining strawberries and mix with strawberry gel. Place in refrigerator to cool.
Melt chocolate coating and dip whole strawberries to garnish the top of the cake.
For the icing, combine ingredients in a mixing bowl and beat until smooth and spreadable.
To assemble cake, place one layer on a cake plate and top with a thin layer of icing and half the strawberry mixture. Repeat with next layer. Place third cake layer on top and ice top and sides of cake. Garnish with chocolate-dipped strawberries.
1 cup cold water
11⁄2 cups sugar
1⁄2 cup cocoa
Combine water, sugar and cocoa. Bring to a boil and let boil for 2 minutes. Add enough milk to make a gallon. Store in refrigerator and reheat to serve.
Coffee Chocolate Punch
4 tablespoons instant coffee
11⁄3 cups sugar
11⁄2 cups boiling water
1⁄2 gallon vanilla ice cream
1⁄2 gallon chocolate ice cream
1⁄2 gallon milk
Mix coffee, sugar and water until all is dissolved. Refrigerate.
Let ice cream soften. Place in a punch bowl with milk. Add coffee mixture and stir until the consistency of a milkshake.
Note: This punch is good on a groom’s table.
1 (8-ounce) block cream cheese
11⁄2 cups whipping cream
11⁄2 teaspoons vanilla extract
1 (2-pound) frozen pecan pie, thawed and cut into 1-inch cubes
1⁄3 cup chocolate fudge topping
1⁄3 cup caramel topping
1⁄2 cup chopped pecans, toasted
Beat cream cheese, whipping cream and vanilla in a large mixing bowl with a whisk attachment for 2 to 3 minutes or until smooth and firm.
Place half of pie cubes in bottom of a 4-quart trifle dish or a tall bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half of the chocolate fudge and half the caramel. Repeat layers. Top with chopped pecans. Cover and chill at least 1 hour or up to 8 hours.
1 (30-ounce) bag frozen diced or hash-brown potatoes
3 (14-ounce) cans chicken broth
1 can cream of chicken soup
1⁄2 cup chopped onion
1⁄4 teaspoon ground black pepper
1 (8-ounce) block cream cheese, softened
1 large can evaporated milk
In a 6-quart slow cooker, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in cream cheese and evaporated milk and cook 30 minutes more, stirring occasionally.
Garnish with shredded cheese, green onions, bacon bits and/or sour cream.
Hot Chicken Salad
4 cups chopped cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
2 tablespoons chopped onion
1 cup mayonnaise
2 cups crushed corn flakes, divided
1⁄2 stick margarine, melted
Mix chicken, soups, onion and mayonnaise. Add 1 cup crushed corn flakes. Mix well and pour into a greased casserole dish. Combine remaining corn flakes with melted margarine and spread on top. Bake at 300 degrees for 45 minutes.
NEMS Daily Journal