Chili Oil

18 small red chilies

5 California chilies

3 heaping table spoons minced garlic

4 ½ cups olive oil

1. Put chilies in the blender to make a chili power out of them

2. Heat oil on # 4 or a med low heat. Add Chili powder.

3. Cook until the peppers sizzle. Do not scorch or let it smoke. Let cool.

It must set for 24 hours before use. Store in a cool dark cupboard it will last 3 to 6 months. Perfect for making stir-fry and other various savory dishes, just use in place of oil and it will at a little zing of flavor!

Rodney's Second Place Chile

3 lbs Chile' ground beef
1 Green pepper (diced)
1 Yellow onion (diced)
6oz can Jalapeno Peppers
Cloves garlic or 1/4 teaspoon garlic powder
1 14oz can stewed tomato’s
4 tablespoons Chile' powder
1 tablespoon ground cumin
1/4 teaspoon cyan powder (optional)
1/4 teaspoon black pepper
1 teaspoons salt
1/2 teaspoon paprika
2 cups water
32oz can kidney beans

In a 6 quart pot Cook Hamburger, onions and Green pepper. Drain fat.

In Blender combine Jalapeno peppers ( I dump in juice and all), Garlic and stewed tomatoes. Blend to a pulp. Add to Meat.

Add all dry ingredients along with water. Stir well and simmer for at least 1 hour add beans and heat an additional 20 minutes.
Its even better when you let it cook for 3 or 4 hours then put it in the fridge overnight. Then I heat it for 1 hour before I want to serve it Adding beans during the last 20 minutes of cooking time.

Cherry Fluff

1 Carton (8 ounces) frozen light whipped topping

1 Can (20 ounce) crushed pineapple drained

1 Can (21 ounces) Cherry pie filling (I used the lite pie filling)

1 Can fat free sweetened condensed milk

½ Cup coconut

¼ Cup chopped pecans

Combine all in a large bowl, mix well. Chill overnight (tastes good in less time but gets better as it sets) makes 12 2/3 cup servings. 250 calories.

Roasted Red Potatoes with Garlic

Ingredients

1 lb of small red potatoes: sliced uniformly the same size.

1 head of garlic : or 2 Tsp minced garlic

2 Tbs olive oil

1/2 Tsp salt

1/4 Tsp pepper

Directions

Preheat oven to 350.Wash potatoes, slice and arrange in a single layer; in a 9x13 casserole dish.Add minced garlic on potatoes.Drizzle olive oil over the top.Add salt and pepper.Bake for 30-40 minutes until tender. Toss the potatoes in the pan with the drippings.

** If using cloves of garlic , place garlic cloves underneath potatoes.When cooked squeeze garlic over potatoes.

Makes 8 small servings, 92 calories

or

about 5 larger servings, 147 calories