Recipes from Rig's Momma's Recipe Box
Momma’s Chili
6 lbs. ground chuck
2 large onions, diced
6 green chiles, diced
5 dashes Tabasco
4 cloves garlic, minced
2 t. black pepper
6 t. cumin
12 oz. chili powder
6 t. salt
4 16-oz tomato sauce
4 16-oz cans stewed tomatoes
5-oz can hot chiles
3 t. flour for thickening
Water for thinning
Brown ground chuck in oil over high heat. Add onions and chile peppers and cook with the meat. Dump everything in a big old pot and cook for at least 2 hours. Taste to correct seasonings. If it's too thick, add some water. If it's too thin, add some flour. Cook for another hour.
Serve with cheese and onions and cornbread.
Rig’s Chocolate Pie (guaranteed to melt Rocks)
1 c. sugar
4 T. cocoa
4 T. flour
2 eggs
1 c. milk
1 t. vanilla
1 T. butter (not margarine)
1 baked pie shell
1 8 oz carton Cool Whip
Mix your sugar, cocoa, flour in a saucepan. In another bowl, you beat your eggs and milk up and then add it to the cocoa mixture. Cook over med. heat until *very* thick.
Remove from heat, add vanilla and butter. With an electric mixer, beat on the highest speed for 1 minute. Pour into your pie shell. Chill, then cover then Cool Whip.
If you make a 10-inch pie crust, double the recipe because it makes a shallow 9-inch.
Cornbread Dressing from Momma’s Recipe Box
Cornbread
1 c. flour
1 c. cornmeal
2 T. sugar
1 t. salt
4 t. baking powder
2 eggs
1 c. milk
1/4 c. oil
Mix all ingredients and pour into a greased cast iron skillet. Bake at 425 for 16-18 minutes.
Cornbread dressing
1 pan cornbread
1 pkg. stuffing cubes
1 c. chopped onion
1 c. chopped celery
1/4 c. butter
3-4 cans chicken broth
Sage, salt and pepper to taste
Cook the veggies in the butter til they're soft. In a big bowl, crumble up your cornbread and add the stuffing cubes (or crackers, if you'd rather, but your dressing'll be heavy). Add veggies and butter. Mix. Add your broth, a can at a time, 'til things are moist, but not soppin' wet. Add your spices. Bake in a casserole dish at 350 degrees for one hour.
Serve with gravy.
Christmas Drinks Jarheads Style
Rock’s contribution: Beer
Dick’s contribution: Whiskey in Coffee
Rig’s contribution: Feed your marines candy canes and then suck them dry.
Dick’s in-a-hurry-before-going-to-work-for-a-long-day-and-it’s-your-turn-to-do-supper Slow Cooker Barbeque Chicken.
Six skinless boneless chicken breasts (you can use whatever parts of the chicken you want, or even a whole chicken, but Rig’ll give you the evil eye if you don’t use boneless, skinless chicken breasts)
Two Texas Sweet onions, sliced into rings
A bottle of your favorite barbeque sauce
Dump chicken, onions and barbeque sauce into the crockpot, turn it on low and leave a note asking for whoever’s home to turn it down to warm at 6pm. Serve over mashed potatoes.
