Saturday, October 31, 2009

Pumpkin Pancakes

1 ¼ C flour
2 T sugar
2 t baking powder
½ t salt
½ t cinnamon
1/8 t nutmeg
Pinch ground cloves
1 egg
1 C milk
6 T canned pumpkin
2 T butter, melted

Combine all dry ingredients and mix well. In separate bowl, beat egg and add remaining ingredients. Make a well in the dry mixture and gently whisk in wet mixture. Cook just like you would regular pancakes, and serve with butter and maple syrup. II would recommend doubling the recipe - it only makes about 8. Also, for the health nuts out there, you can replace the butter with vanilla yogurt and your wont even miss it.

Wednesday, October 28, 2009

Scarecrow Chili

* 1-1/2 pounds ground beef
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 can (46 ounces) tomato juice
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/2 cup water
* 2 tablespoons chili powder
* 1 to 2 tablespoons brown sugar
* 3 bay leaves
* Salt and pepper to taste
* 2 cups elbow macaroni, cooked and drained

* In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
* Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).