Midwinterchili Recipes

Steps:

• In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
• Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
• Simmer for at least 3 hours.
• Prepare the macaroni according to package directions (cook in additional salted water).
• Drain macaroni and add to chili.
• Simmer this mixture for an additional 15 to 30 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

Steps:

• Cut chicken into serving pieces. Tip--if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces.
• Wash and trim the mushrooms.
• Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred.
• Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks.
• Drain tomatoes. Reserve juice for another purpose if desired.
• Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat.
• Place vegetables and garlic clove into a large, tightly-lidded roasting pan.
• Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken.
• Pour 1 cup chicken stock into the dutch oven.
• Drizzle 1 tbs sherry evenly over the chicken pieces.
• Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender.
• Remove chicken to a warmed serving platter and keep hot.
• Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot.
• Pour out the pan juices into a bowl and skim away any excess fat.
• Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering.
• Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it--just keep the proportions the same to retain the richness.
• Serve each person chicken and vegetables then pass the gravy boat.
• I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy.
• If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.

Steps:

• Fill a short glass with ice. Pour in vodka and melon liqueur, and stir. Top off with lemon lime soda, and serve.