Tuesday, November 15, 2011


 ....a rare day off watching movies of past conflicts...enjoying our favourite chili and homemade cheese bread.......

1.5 pounds Ground beef or ground turkey
1 green pepper chopped
500 gr mushrooms sliced
1 package Onion Soup Mix **
1 cup Chicken broth or red wine
1 tablespoon Chili powder 
crushed chilis to taste
2 teaspoons Cumin
1/2 teaspoon Pepper, black
1/2 teaspoon Salt
3 drops Tabasco sauce
1 can (21 oz) Red kidney beans
1 can chick peas
1 can black beans
1 can (6 oz) Tomato paste
1 large can crushed Tomatoes

In large saucepan or dutch oven, over med/high heat, sauté mushrooms, green pepper and  beef . Pour onion soup over cooked mixture. Cook and stir until mixture is consistency of rice. Stir in spices. Add beans, tomato paste and tomatoes and stir well. Reduce heat to low and simmer for 20 minutes or until piping hot and flavors have blended. Add additional salt and pepper, chili powder or Tobasco to taste. I added 2 cans of a variety of beans, more tobasco, doubled the crushed tomatoes. The original recipe called for 1 can of French onion soup, but I added my cloned recipe for **Dried Onion Soup Mix (recipe follows) 3/4 c. minced onion 1/3 c. beef bouillon 4 tsp onion powder 1/4 tsp crushed celery seed 1/4 tsp sugar Combine all ingredients Store in tight fitting container About 5 Tbls. of mix are equal to 1 1.25 oz pkg. Use in making soup or onion dip (Mix 5 Tbls. with one pint of sour cream).


1 (12 fluid ounce) can or bottle premium


2 tablespoons butter

2 tablespoons milk

4 cups all-purpose flour

2 teaspoons salt

2 tablespoons sugar

4 teaspoons yeast

1 teaspoon ground black pepper 
1 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

8 ounces reduced-fat extra-sharp

Cheddar cheese

2 tablespoons butter melted



1. Grease two (9x5 inch) loaf pans.

2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.

3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.

4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.

5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.