Chili

Makes 4 servings.

Prep Time: 5 minutes

Cook Time: 15 minutes



INGREDIENTS

1 large onion, finely chopped

2cloves garlic, finely chopped

1pound lean ground beef or turkey

1can diced tomatoes, undrained or 2 cans (8 ounces each) tomato sauce

1 can kidney or pinto beans, undrained

1teaspoon ground cumin

2teaspoon chopped fresh or 1 teaspoon dried oregano leaves

1tablespoon chili powder

½ teaspoon red pepper sauce

1 package chili seasoning mix

Salt to taste

Assorted toppings, such as shredded cheese, chopped onions or sour cream (optional)




DIRECTIONS

1. in a large skillet on medium-high heat. Cook the beef, onion and garlic 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain fat.

2. Stir in Seasoning Mix, tomatoes and beans, chili powder, oregano, cumin, salt, and pepper sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Serve with assorted toppings, if desired.

Serve chili as a topping for rice, baked potatoes, hot dogs or fries

Creme caramel custard

INGREDIENTS
1 tablespoon water
¼ cup white sugar
1 tablespoon hot water, or as needed
1 cup milk
5 tablespoon white sugar
2 eggs, beaten


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.

3. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough
water into outer pan to reach about 1/2 inch up the sides of the inner pan.

4. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving

TIP: Custards are pretty easy to make, but they need a little tender loving care when they bake. Slow cooking and gentle heat in a water bath helps to prevent curdling.

Key lime pie

INGREDIENTS

5 egg yolks, beaten

1 (14 ounce) can sweetened condensed milk

½ cup key lime juice

1 (9 inch) prepared graham cracker crust


Makes one 9 inch pie

PREP: 20 mins

COOK: 15 mins

Ready in 35 mins



Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.