Annie's Chili con Carne Recipe #1: (Serves 4-6 people or two hearty eaters) Ingredients *1 lb of ground Beef (if you use extra lean, add 2 Tbsp of olive oil to the browning meat). (see notation below) * 3 large Garlic cloves chopped (Abt. 1/4 cp. chopped). * Abt. 1/4 to 1/2 cp Chili Powder. * Ground Cumin (Heaping amount - or to taste) * Ground Paprika (ditto). * 1/2tsp - 1 tsp. Red Chili Powder (to taste)- mix in some Red Pepper flakes for Extra Extra Hot. * 1 can of Red Beans (drained) or Light Red Kidney Beans * 1 can of Pinto Beans (drained) or 1 pt. of your own cooked pintos. * 1 can of Rotelle Tomatoes & chilis (juice too). * I pint jar of home canned Diced Tomatoes or 1 can (juice too). Salt & black pepper to taste. Note: Adjust the spices and garlic amounts to your taste. I like it HOT, and sometimes I even add chopped Jalapenos and/or fresh green chilis out of the garden for "Annie's PURE HELL Chili #2" and/or "Annie's Fire and Brimstone Chili #3", in that order. Whatever you! NOTATION: You can also brown skinned & boned "pollo" (chicken meat) in a little Xtra virgin Olive Oil, chop it and stir that in, or add browned, sliced or chopped Summer Sausage to the mix. Adding a little Servesa (beer) to the soup is good in the Summer Sausage recipe #4. I use Dos Eqis XX beer. :) Chicken Chili (Chili con Pollo) is good for my "Annie's Chili con Pollo Loco #5". You can use venison too. But chili is not chili without beans, not matter what anybody says. How To: 1. Brown ground beef in a large heavy skillet or kettle - it needs to brown really well. 2. While that browns, peel and chop garlic cloves. 3. Add garlic to browned meat. Turn off heat (set off burner if you have an electric stove). Allow garlic to saute in the hot meat and fat. 4. With medium heat, Stir In all the spices. Return to heat and caramelize well. It will be dry looking. ** NOTE: This is the most important step for authentic chili flavor. It cooks and coats the spices well into the meat. 5. Now, Add in the Rotelle and the diced Tomatoes, with juices. Stir mixture well. * Reduce stove temp to simmer at this point. 6. Add Beans. Stir until well coated with chili mixture. 7. Cover and simmer on lowest heat possible for at least 30 minutes (longer is better). The longer it simmers, the more chili flavor it will have. Stir occasionally. You can add a little more tomato juice or water if you like it thinner, but it really should be thick. It's ready when you are! That's it! When reheating, I add a tiny bit of water to pan - then add in the leftover chili con carne and stir. This will prevent scorching your chili. I like it served with fresh made, hot Indian Fry Bread dipped in Honey, but Cornbread is great too; hot tortillas, or crackers or tortilla chips. Whatever you like! Garnishes - served in little bowls for guests to help themselves: Sour Cream, Cheese, Sliced or Chopped Black Olives, Fresh Pico de Gallo, Jalapeno slices, Chopped Green Onions, Chopped Cilantro, Chopped Fresh Tomatoes. ----------------------------------------------------- ~ Annie <:>

This is my recipe that I use. It will not follow the methodology of any canning book. Select tomatoes that will fit through the top of a widemouth quart jar. CANNED FRIED GREEN TOMATOES Core and cut green tomatoes into fat 3/4 inch slices and soak overnight in an acid - saltwater mixture (one cup of pickling salt and ½ cup of lemon juice to each gallon of spring water). Make sure all of the tomatoes are covered with the mixture. In the morning drain the tomatoes. Rinse with cold spring water, drain, and place slices in jars. To each quart of tomatoes: cover with two tablespoons of lemon juice and fill to within a ½ inch of jar top with spring water. Wipe jars and seal. Cold pack and process 10 minutes after a lot of steam comes out from around canner lid. Do not lift canner lid while water is boiling. To Fry: Drain. Place in cold water in refrigerator for two hours and then roll in egg and seasoned flour and fry like fresh green tomatoes.

Here is the recipe I normally use: Eggplant Parmigiana 2 medium eggplants (select ones that are long and somewhat narrow) Kosher salt Flour, for coating 2 eggs 2 tbsp water 1-1/2 cups Panko or dry breadcrumbs 1/4 tsp cayenne Avocado or grape seed oil, for deep frying 1 pound Mozzarella 1/4 pound sharp Provolone 1/4 pound Parmesan cheese Sauce: 1-1/2 cups (12 oz.) Marinara (tomato) sauce 1/4 cup fresh basil, chopped 1 tbsp olive oil 3-4 cloves garlic, minced (optional) Directions: Slice the eggplant into 1/2â thick rounds and place in a large bowl with a large amount of salt, enough to coat all cut sides. You can toss the slices in the bowl if it has a cover to get the salt more evenly distributed. Then place the slices in a colander or other large pan (such as a steaming basket) with the slices vertical, and allow it to drain for one hour. Remove the slices from the colander and wipe off the excess salt with a brush or towel, and dry the pieces with a clean towel if they are very damp. Note: Do not leave overnight! While the eggplant is draining, add the basil, olive oil, and garlic to the tomato sauce for extra flavor. It is not necessary to cook the sauce at this point. Prepare the mozzarella by cutting it into fairly thin slices, and grate the Provolone and Parmesan. Heat the oil in a deep frying pan to 375ð and have a platter ready with paper towels for draining. Place about a cup of flour in a bowl for dipping, and mix the breadcrumbs with the cayenne in another bowl. Blend the eggs with the 2 tbsp water in a third bowl, and place the bowls in a row for coating. Prepare each slice by first lightly coating it with flour (shake off excess flour), dipping in egg, and finally in the breadcrumb mixture. Deep-fry each slice in the oil until lightly golden on both sides (approx. 3 minutes per side) and then drain on paper towels. When all the slices have been fried, get an 8âÂÂx13â (or equivalent) glass or ceramic baking dish and brush olive oil on the bottom and sides to prevent sticking. Spread a very thin layer of marinara sauce in the bottom of the baking dish, and then place a layer of eggplant over that. Put a small amount of tomato sauce over each slice and then a slice of mozzarella over each piece, and sprinkle a bit of Provolone and Parmesan over that layer. Repeat this process until the baking dish is full, but do not overfill. The final layer will be tomato sauce with no cheese. I prefer to have all the cheese between the layers of eggplant, but you can put some on top as well. Cover the pan with a lid or aluminum foil and bake at 375ð for 20-25 minutes. Allow to cool for 10 minutes before serving. Pinot Noir or Chiati is good with this dish. I serve it with a side dish of pasta plus bread. I have another version that I make using okra instead of eggplant, but you can definitely use zucchini instead of eggplant, but eggplant is my...

Zucchini Tots This recipe comes together very quickly and makes a perfect side dish or hors dâÂÂoeuvre. The tots are crispy on the outside and soft on the inside and they make a great healthy replacement for tater tots. If you have kids who usually turn up their noses at vegetables, these zucchini tots could be a great solution. At only 27 calories each, these are tots you can feel great about! -------------------------------------------------------------------------------- Ingredients 1 cup shredded zucchini (I shredded mine on the large holed side of a box grater) 1/4 medium onion, chopped 1 large egg 1/4 cup dry bread crumbs 1 oz Parmesan cheese, freshly grated (I use the smallest holed side of a box grater. Alternately, if you want to use canned grated Parmesan cheese you can use 1/4 cup of that.) Salt & pepper to taste -------------------------------------------------------------------------------- Instructions 1.Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray. 2.Wrap the shredded zucchini in a paper towel (or clean dish towel) and squeeze to extract any excess moisture from the zucchini. 3.In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together. 4.Bake for 15-18 minutes or until the tops are beginning to turn golden. Run a plastic knife around the outside of each top while still in the muffin tin and they will come right out.