3 lb Ground beef

2 1/2 c Tomato sauce

1 Onion; chopped

Garlic to taste - chopped 1 ts Salt

1 ts Cayenne pepper

1 ts Tabasco Sauce

1 tb Oregano; dried, crushed

1 tb Cumin; ground

6 Red peppers; 2″ long (opt)

4 tb Chili powder

1 tb Paprika

2 tb Flour

Sear the meat with the onions and garlic.
When meat is
thoroughly browned, put in tomato sauce, and add some water.
Add
all other ingredients.
Cover with 1/2″ of water and stir well.
Simmer at least an hour and a half, or longer, stirring regularly.
Towards the end, skim the grease and add the flour, mixed with warm
water, to thicken.
Serve by itself, or with beans, (cooked
separately) or with rice, corn meal mush.
This is the recipe Mike
Roy swore by.
I found it published in the Mike Roy Cookbook #2,
which I received from my mother as a gift in 1966.
The recipe was
originally from the Chili Appreciation Society International, Los
Angeles Chapter.

4 tomatoes — diced

12 ounces artichoke hearts — rinsed and drained

(12 to 15 oz) 7 ounces roasted red bell peppers — (1 jar)
drained

1 1/2 cups fat-free chicken broth — low salt

1/4 cup sun-dried tomato pesto — bottled

1/2 teaspoon dried oregano

1/4 teaspoon Sriracha or Tabasco

4 tablespoons cornstarch

1 whole white onion — chopped

1 teaspoon olive oil — as needed

3 large cloves garlic — coarsely chop

1/2 cup white wine — (fume blanc)

15 ounces cannellini beans — cooked, drained

salt and pepper — to taste 1/4 cup chopped parsley

1 pound pasta — pappardelle

Parmesan cheese — fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes,
artichoke hearts, and peppers.
Transfer to a big bowl and add the
chicken broth, pesto, oregano and hot sauce.
Dissolve the
cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium
heat, sweat the onion until well-browned, adding oil only if
needed.
Add chopped garlic to wok and saute for 1 minute.
Deglaze
the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the
wok and cook into a sauce; adding more broth or water if needed.
Adjust to taste with salt and pepper.
Add the cannellini beans and
heat them.
Add the parsley.

Meanwhile, cook the pasta al dente.
Drain.
Serve pasta on heated
plates (if possible) and spoon sauce over, garnish with freshly
grated Asiago.

Variations/Substitutions Substitute 1 leek for the onion.
Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse
for the fresh tomato.
Substitute broad egg noodles for the
pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences “Pappardelle with
Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans”

1 lb Chopped beef

1/2 c Chopped onion

1 cn Red beans - 16 oz.

1 cn Refried beans - 16 oz.

1 cn Tomato sauce - 8 oz.

1 c Water

1 ts Chopped hot red peppers

1/2 ts Salt

1/2 ts Garlic salt

1/8 ts Pepper

1/8 ts Cayenne pepper

3 tb Chili powder

1 tb Molasses

Brown beef with onions in a Dutch oven; pour off fat.
Add
remaining ingredients; cover and simmer for 1 hour, stirring
occasionally.

1 Box Wild Quick Brown Rice

2 c Cooked beans

2/3 c Diced onions

2 tb Lemon juice

2 ts Tamari soy sauce

Cook contents of box according to package directions, cool.
Add
remaining ingredients, and toss.
Source: Arrowhead Mills “Quick
Brown Rice” tri-fold Copyright 1987 Arrowhead Mills, Inc.
(Reprinted with permission) Electronic format courtesy of: Karen
Mintzias

1 cup cooked chicken — diced

8 ounces sliced water chestnuts — drained

1 cup celery — finely chopped

1 1/4 cups onion — finely chopped

1 package (6 1/4 oz) Uncle Ben’s Fast Cooking Long

Grain and Wild Rice 1 cup mayonnaise — used on serving day

1 can cream of mushroom soup — USOD, undiluted

Cook the rice according to package directions.
Mix together all
ingredients exc ept the mayonnaise and soup and freeze.

When thawed, place mixture in 11 X 7 inch baking dish.
Stir
together the mayonn aise and the undiluted mushroom soup and spread
the mixture over the top.
Bake, covered, at 325 for 1 hour.

Summary of processes: Chop: 1 cup celery, 1 1/2 cups onion
Freeze in: Large Freezer Bag Serve with: green beans, peach halves
with cottage cheese and a maraschino cher ry.

1 Box Wild Quick Brown Rice

2 tb Oil

1/2 ts Garlic

1/2 c Grated carrots

1/2 c Chopped celery

1/2 c Onions

1/2 c Mushrooms

1/2 c Beansprouts

Cook contents of box according to package directions.
Saute’
vegetables in oil until tender.
Gently blend rice and vegetable
mixture and serve.
Source: Arrowhead Mills “Quick Brown Rice”
tri-fold Copyright 1987 Arrowhead Mills, Inc.
(Reprinted with
permission) Electronic format courtesy of: Karen Mintzias