# Recipes

Ingredients:
4 lbs. Lean Ground Beef
1 Large Onion
2 stalks celery
1/2 tsp. Minced garlic
4 tsp. Salt
6 table spoons chili powder
3 table spoons papprika
1/4 tsp. Dried basil
1 tsp. Oregino
1 tsp. Cummin
1/4 tsp. Dried red pepper
1 jalapeno pepper minced
2 cans tomatoes 
1 table spoon worstishire sauce
1/2 Michelobe Light beer
5 cups water

Instructions:
Brown meat, garlic, onion, and celery until meat is completely browned. Drain meat and return to large pot. Add all other ingredients and stir well. Bring to a boil then lower heat to a slight simmer. Let cook for 2 1/2 to 3 hours or until chili gets to desired tenderness. You may have to add water from time to time to keep the chili from bunning. Stir at least every 20 minutes.


Ingredients:
6 lbs. Beef Roast   ---   Pike's Peak is a good cut for this
1/2 cup Worstishire sauce
1/2 cup water
3 table spoons salt
1 table spoon black pepper

Instructions:
Combine all ingredients into a large bowl exept for the meat and mix well.
Slice meat into 3/4" x 3/4" x 6" strips across the grain of the meat. This will make a more tender piece of meat.
Add the meat to the liquid mixture and cover with plastic wrap, place into the refrigirator. Let the meat soak for an hour or two. While it is soaking get your smoker going.
After the meat has soaked for the desired amount of time remove from liquid and place on the smoker. Let the meat cook for about 6 hours. Be sure to check every 20 min. or so to see if it needs turning. 
6 lbs. of roast makes about 2 1/2 lbs. of cured Jerky.


Ingredients:
1 lb. Ground Round Beef 
2 tsp. salt
3 cups milk
1 cup flour
1/4 cup shortening 
black pepper (opt.)

Instructions:
Brown meat in deep pan. Drain and set aside. Add 2 to 3 table spoons of the drippings back into the pan. Add shortening and melt. Remove from heat. Add flour slowly while stirring constantly.  Add milk slowly, work into flour mixture until smooth. When all milk is incorporated, heat mixture to slow boil. Add salt and pepper at this time. Mixture should thicken when hot. Add meat to gravy and stir. Serve over white bread or biscuits.

Notes:
Making gravy is a bit difficult at first. Flour mixture needs to be smooth, not too thick and not to runny.


Ingredients:
1 doz. eggs
1 tblsp. mustard
2 tblsp. miracle whip
dash pickle juice (opt.)
1 tsp. salt
paprika

Instructions:
Cover eggs with water and bring to boil. Cook 8 minutes. Drain and place eggs in seperate bowl with ice water. (Aprox. 1 minute) Cut eggs in half and place yolk in seperate bowl. Arrange halfs in large plate, with holes face up. Mash yolks to break up into small pieces. Blend in miracle whip, mustard, pickle juice, and salt until smooth. Use medium spoon and fill each egg half. Sprinkle finished product with paprika for color. Chill for 1 hour before serving.

Notes:
Follow instructions on cooking eggs. The shell will be easier to remove and leave eggs solid with no pits.


Ingredients:
1 whole cut up chicken
2 cups flour
1 1/2 tsp. salt
1/2 tsp dried basil
3 tbsp. butter or maragarine
1/2 cup water

Instructions:
Mix flour, salt, & basil together in a bowl.
Coat all the pieces of chicken with the flour mixture and place into a shallow baking pan.
Pour the water into one corner of pan without washing off the flour. 
Add the butter or margarine around the pan in small pieces.
Cover with foil and place into a preheated 3.25 degree oven.
Let cook for 1 3/4 hrs. then remove foil and cook for an additional 15 to 20 minutes or until the chicken is slightly browned.


