Buffalo Chili

Buffalo Chili

3 lbs. ground buffalo (or very lean ground beef)
2 T. chili powder
1 t. sea salt
1/2 t. freshly ground pepper
1 T. ground cumin
2 cloves garlic, pressed
1 t. paprika
3 cans Ro-tel diced tomatoes and green chiles
1-2 cans (12 oz) tomato juice (depending on how thick you want it)
2 cans pinto beans or red or white kidney beans (whatever I have on hand)

Brown the meat with the spices. Add remaining ingredients. Cover and simmer for 30-60 minutes. Serve with chopped onions and grated cheese, over corn chips, or just plain. Makes about 16 cups of chili. We freeze it in individual serving sized glass storage bowls, and Ornery takes it for lunch.

(For a spicier flavor, substitute with any or all of the following: Replace Ro-tel with Picante medium or hot salsa. Replace tomato juice with spicy V8 juice cocktail. Replace plain beans with seasoned beans containing jalapeno peppers. You can also increase the chili powder, add tobasco, etc. We are not very spicy folk, here!)

GF Goulash

Goulash
(gluten-free)

2 c. Tinkiyada Rice Pasta Spirals or Fusili, cooked according to directions
1 lb. lean ground turkey breast or ground bison
1 whole onion, chopped
1/2 finely chopped bell pepper, either red or green (optional)
1 jar Seeds of Change Tuscan Tomato & Garlic sauce
1 whole tomato, chopped
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/8 tsp. dried dill weed
1/2 tsp. sea salt, or to taste
1 cup shredded mozzarella or low fat cheddar cheese

Brown turkey, (or lean ground beef or bison if you prefer) onion and bell pepper in 1 T. extra virgin olive oil. Add sauce, tomato and spices. Simmer about 30 minutes to infuse spice flavors into sauce. While the sauce is simmering, cook the pasta according to package directions. When the pasta is done, drain and add to the sauce. Stir in cheese if you want, but it is good without, too.

Hash Brown Casserole

Hash Brown Casserole

2 lbs. frozen hash brown potatoes
1 tsp. salt; pepper to taste
½ cup butter
1 onion, chopped
2 cups shredded cheddar cheese
1 can cream or celery soup
½ cup corn flakes or canned fried onions

Sautee onion in butter. Mix together all other ingredients with onion. Top with corn flakes or fried onions. Bake at 350 degrees for 45 minutes to 1 hour.

Breakfast Casserole

Breakfast Casserole

1 lb. pork sausage, browned and drained.
6 eggs
2 cups milk
¼ tsp. dry mustard (not prepared)
Salt and Pepper to taste
6 slices of broken bread
1½ cups shredded longhorn or other yellow cheese
1 can or mushroom slices

Butter a 9X13” pan or casserole dish; set aside. Brown and drain sausage; set aside. Mix eggs and milk until well blended; then add seasonings. Stir in bread, cheese, mushrooms and sausage. Mix well and pour into casserole dish. Cover with saran wrap and refrigerate over night. In the morning, bake at 350 degrees for 40-45 minutes. Let stand about 10 minutes before serving. Serves 8