• 3 lbs lean ground beef

• 2 small green peppers, chopped

• 2 medium onions, thinly sliced

• 2 cloves garlic, crushed

• 1/4 cup cooking oil (I use olive oil)

• 3 one-lb cans tomatoes

• 3 or 4 TBSP chili powder (I use 6)

• 2 tsp tabasco sauce (or a drop of any hot sauce)

• 2 tsp ground cumin

• 1 cup water

• 1 can of each - pinto, kidney, navy beans

 

Cook beef, green peppers, onions and garlicin oil in a kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir undrained bean; cover and simmer 25 minutes. Uncover and simmer until liquid is thickened. Makes about 4 quarts. You can eat it right away if you like thinner chili.

• 2 packages of frozen spinach

• 1 jar of artichoke hearts

• 1 can of water chestnuts, chopped fine (opt)

• 1 cup of Mayonnaise

• 1 16oz sour cream

• 2 Tablespoons Beau Monde Spice (from spice island)

 

This is great with vegetables, such as, carrots, celery, zucchini, and cucumbers sticks. Thaw spinach and squeeze all the water out of it and place in a large bowl. Chop artichoke hearts up fine, and mix with spinach. Mix mayo and sour cream well until blended. Add the Beau Monde Spice and mix well. Hallow out the loaf of bread and make it into a bowl. Pour mixture in bread when ready to serve. Cut the top of bread and place around for dipping. You can use Hawaiian bread rolls and cut up into bite size peaces to place around.

 

• Nutmeg

• 2 Gallons French Vanilla Ice Cream

• 1/2 bottle of Kalaua

• 4 Egg Whites

• 2 TBSP Vanilla Extract

• 1 bottle Capt Morgan Light Rum

 

1 bottle Capt Morgan Dark Rum 
In large container (large kettle or pan, put the ice cream in middle. Stir in all other ingrediants. You can pour the mixture into milk cartons and store in fridge until ready to serve in punch bowl. Sprinkle Nutmeg over top right before serving.

• 1 5 LB bag of potatoes (red or white)

• 1/2 bottle of Ken's Zesty Italian Dressing

• 1 large or 2 medium onions chopped

• 3 to 4 stalks of celery chopped fine

• 1 TBSP celery seed

• salt and pepper to taste

• 2 cups sour cream

• 2 cups mayonaise (you can use miracle whip if you chose - it does change the flavor)

• 1 Doz eggs - cooked and peeled (chop all but 3) these will be sliced and layed on the top for decoration.

 

Cook potatoes with skins on in a large kettle until done, but still slightly firm) 

Peel potatoes and cut into bite size pieces. Put in a large bowl. Add onions, eggs, and celery. Pour dressing over mixture and fold carefully. In measuring cup mix mayo, sour cream, and celery seed and pour over potato mixture. Fold all ingrediants together. If you want it a bit wetter, increase sour cream and mayo in equal portions. Place egg slices over top, ocver, and put in fridge.