GraceRecipeSwap

Grace Lutheran Church Recipe Swap

The best recipes are most often shared at church potlucks! This is where we swap our most requested ones. Do you have a recipe to share? E-mail it to billie@b-goat.com and we will post it for you! Use the Google search tool at the bottom of the page to search for a recipe. This page can be found from the menu bar under Resources.

Now featuring our Chili Cook Off Recipes 2007

Baked Bean Chili
From Jan Anderson

2 # ground beef
3 cans (28oz each) baked beans
1 can (46oz) tomato juice
1 can (11-1/2 oz) V8 juice
1 envelope chili seasoning

In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Very mild chili. Add spices if you want it hotter. Serves 24. Freezes well.

Franks Grace Chili Recipe
(medium spicy version)
from Frank Olson

Step one:
In a skillet w/ 2 tbs oil sauté onions and garlic (10 min), brown the following and place in large pot and boil 1 hour (stir occasionally).
2 sweet yellow onions chopped
7 cloves fresh garlic (minced)
2 lbs good quality ground beef
1 lb. Jimmy Dean’s breakfast sausage “HOT”
14 oz. Beef Broth (from can or box)
2 tbs chili powder (many brands and potency of chili powder, you can mix it up)
1 8 oz can Hunts tomato sauce

Step two:
In a skillet w/ 2 tbs oil sauté peppers (10 min), add all ingredients and simmer 1 ½ hours (stir occasionally).
1 jalapeño peppers (diced)
1 Ancho pepper (diced)
2 green Chile peppers (diced)
1 Red bell pepper
** add more peppers if you want it SPICY
7 tbs chili powder
1 tbs cumin
1 tbs paprika
1 tbs Mexican oregano
1 16 oz. can diced tomatoes
4 16 oz cans dark kidney beans (do not drain) (you can sub any kind of beans or eliminate)
6 oz. Chicken broth (from can or box)

Step Three:
Add the following and simmer 1 hour:
2 tbs chili powder
2 tbs balsamic vinegar
1 tbs brown sugar
Salt and pepper to taste
(add more chicken broth if necessary)

*** serve with shredded cheese, diced red opinion, sour cream (mixed with fresh squeezed lime juice)

Texas Chili
from Rick Cornell

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.

In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread

Major Cojone's Chili
from Rick Cornell

1 pound bacon, diced into 1-inch pieces
2 pounds pork sausage
3 pounds ground beef
4 jalapeno peppers, coarsely chopped

4 serrano peppers, coarsely chopped
1 green bell pepper, coarsely chopped
4 cloves garlic, finely chopped
2 cans (28 ounces) chili beans
2 cans (15 ounces) crushed tomatoes
3 pounds onion, finely chopped
1 can (28 ounces) tomato sauce
1 tablespoon black pepper
3 tablespoons "Gebhardt's" chili powder

2 tablespoons "Mexene" chili powder

1 tablespoon Hot Mexican chili powder
1 tablespoon crushed red pepper

1/2 teaspoon cayenne pepper
1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
4 dashes hot sauce
3 tablespoons Worcestershire sauce
1 cup beef broth
1/2 cup sugar

In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.
Cook's Note: This is a toned down version of the very "hot" chili we make at our firehouse (hence the name). For the full experience, feel free to add whatever is needed to get the temperature up! For a topping, consider cheddar cheese and oyster crackers. Cincinnatians also like it served over spaghetti (to the horror of the rest of the world).

Tortellini, Broccoli and Bacon Salad
from Julie Miller

2 bags (19 oz. each) frozen cheese filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, halved
2 Tbsp. chopped chives or 2 sliced green onions (tops incl.)
1 cup reduced fat coleslaw dressing
1 pound bacon, crisply cooked and crumbled
1/4cup sunflower nuts

Cook and strain tortellini as directed on package. Rinse with cold water; drain. In large 4 quart bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, stir in bacon. Sprinkle with nuts. 24 servings, about 1/2½ cup each; 160 calories

Chinese Broccoli Slaw
from Anne Bergren

1 package broccoli slaw
2 packages oriental flavor instant ramen noodles -- broken up
1 bunch green onions -- chopped
1 cup slivered almonds
1 cup sunflower seeds -- shelled and toasted
½ cup vegetable oil
½ cup sugar
1/3 cup cider vinegar

Toss vegetables, nuts, seeds and broken noodles together. Whisk together oil, sugar, vinegar and 2 ramen noodle season packets until well blended. Toss with dressing. Best if allowed to sit several hours before serving.

Black Bean & Corn Salad
from Diana Frisbie

1 14oz can black beans drained and rinsed
2 c frozen corn kernels
1 small red bell pepper chopped
½ chopped red onion
1½ t ground cumin
2 t Tabasco
1 lime juiced
1 T chopped cilantro
2 T vegetable or olive oil
Salt and pepper to taste

Combine all in bowl – stand 15 or more minutes – toss and serve!

Zucchini Bread
from Billie Cornell

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar firmly packed
3 cups flour
1 tsp. salt
3 tsp. cinnimon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp vanilla
1 cup crushed Heath Bars

Combine eggs, oil, sugar and brown sugar, mix well. Add zucchini and then rest of ingredients then mix well. Last, fold in Heath Bars. Spray 2 loaf pans with Pam. Divide batter evenly. Bake at 325° for 60-75 minutes. Cool on rack, use spatula to loosen from pans before removing.

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