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!)

Tuna Melt

Tuna Melt
(Makes enough tuna salad for 5 sandwiches)

1 large can Prince Albert Albacore tuna, (no salt added, in water) flaked
1 stalk celery, finely chopped
1/4 cup chopped onion, yellow or green
1 can chopped green chilies, drained
2 T. roasted red peppers, chopped
2 hard-boiled omega-3 eggs, peeled and chopped
2 T. mayonnaise

Mix all ingredients. Lightly butter one side of two slices Spelt, Brown Rice or other whole grain bread (we are wheat free). Mound tuna salad on unbuttered side of one slice of bread, and place in heated non-stick skillet on medium heat, buttered side down. Lay slices of reduced-fat organic Colby style cheese on tuna, and place other slice of bread on top, buttered side out. Grill slowly so all the ingredients heat up and the cheese melts before the bread burns.

Crab Bunwiches

Crab Bunwiches

6½ oz. can crab, flake & remove any hard bits
¼ cup chili sauce
1 T. lemon juice
¼ cup celery, finely chopped
1 tsp. Worcestershire sauce
¼ cup mayonnaise
2 T. grated onion
½ cup grated cheese

Mix all together. Toast on bun halves in broiler until hot and bubbly. Serves 4-6.

Chicken Packets

Chicken Packets

2 cups cooked, chopped chicken
1 3-oz. pkg. cream cheese, softened
1 T. chopped chives
2 T milk
Salt to taste
1/2 cup crushed seasoned crouton crumbs
2 pkg. refrigerated crescent rolls
1/4 cup melted butter

Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted butter, and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Packets are good either hot or cold. Makes 8 packets.