Fall Meal

We had the honor of hosting seven delightful KU students for dinner.  We were their dinner break while they attended the Navigators conference.

While we were deciding what to make for our guest, we tossed around a few ideas but landed on Chili because of the ease of preparation and the variety it can offer to each diner.

Cast of  Characters who contributed to this meal:
Judy-  Judy is one of my mothers that has greatly influenced how we prepare meals.  She is exceptional at pairing foods.

Mrs Carder-She was my grade school's chef!  Anyone who attended L & C Elementary School does not understand why anyone ever took their lunch in elementary school.  My mom and  Mrs. Carder got along splendidly , that is how the coveted Chili recipe was obtained!

Here is what was on the menu:
Appetizer: Judy Dip with Sugar Snap Peas and hearty crackers
Beverages offered: Fresca, Lemonade, Water and Coffee with Choc. Milk
Main Meal:   Mrs Carder's Chili and Vegetarian version
                    Sliced Honey Crisp apples
                    Pumpkin Bread

Dessert:  Brownie Sundaes with Real Whipped Cream

RECIPES

JUDY DIP

2 -8 oz packages of Cream Cheese-you can choose the variety.

4-5 beef boullion cubes, dissolved in 1/4c boiling hot water.
2-3 scallions/green onions, remove root and first outer layer.  Chop all the way to the green section.
Mix cream cheese and dissolved beef boullion with a mixer until it so very smooth.
Add a small handfull of scallions.  Mix for just a brief moment.  Place dip in container and sprinkle with more green onions.
Serve with sugar snap peas, red peppers, pita chips, hearty crackers.

Mrs. Carder's Chili-

2 lbs ground beef
2 pkgs of William's Chili mix
5 cans of Brooks chili beans( I buy some mild some hot)
1/2 can of Tomato Juice
3/4 c Ketchup
1/4 c Brown Sugar

In a large pasta pot, brown ground beef very slowly, breaking up the meat as it cooks.  When meat is completely cooked, drain fat.  Return meat to pan and turn stove to Med. Add once pkg of seasoning and stir until meat is covered.

In blender,  place 2 or 3 cans of beans.  Blend until almost smooth. Add to meat.  Add the rest of the beans.  You may want to drain the beans, depending on the consistency  you desire.  Add Tomato Juice, Ketchup, and Brown Sugar.  Cook over low heat for an hour.  Taste.  You may want to add more chili seasoning.

Variations:  Add Great Northern Beans, Black Beans, Pinto Beans.

Accoutrement: sliced avocado, sour cream, freshly shredded monterrey jack cheese and cheddar, Tabasco sauce, green onions, jalapenos, Fritos, and saltines.

Martha Stewart Super-Fudgy Brownies

http://www.marthastewart.com/recipe/super-fudgy-brownies

I believe all Brownies should be frosted!

Chocolate Icing

1 box SIFTED powdered sugar

2 T cocoa

6-8 T evaporated milk

3 T softened butter, not margarine!!

Mix sugar, cocoa, milk and butter until well blended.  Spread over slightly cooled brownies.