MILLIE'S CAFE
CHILI IN THE CROCKPOT
2 onions, chopped
2 cloves garlic
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.
Bennigan's Monte Cristo
Posted by CookinMom at recipegoldmine.com - May 3, 2001
Makes 6 servings.
6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread
Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly
Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American
cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt
together to blend well. Add water to the egg and add to the flour mixture mixing
well.
Dip each sandwich half into the batter and deep-fry (oil must cover the
sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.
Remove from oil to paper towels. Sprinkle with the powdered sugar.
Serve with warm/room temperature jelly, if desired.
