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Here’s my version of Chili that’s been evolving for a couple of years now… finally came up with a combination of veggies and meat that the kids really enjoy eating!  Simple as pie, I make it almost once a week – until we’re sick of eating it, then I drop it out of the rotation for a couple of months.

Ingredients

- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black-eyed peas, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 cups frozen corn kernels, thawed
- 1/2 medium onion, chopped
- 1/4 green bell pepper, finely chopped
- 1/2 cup chopped pickled jalapeno peppers
- 1/2 teaspoon garlic salt
- 1 cup Italian salad dressing
- 3/4 cup chopped cilantro

We visited with my relatives from my father’s side… Joe and Mary were great hosts!  Fabulous food and many, many laughs.

Joe made this recipe and it was FANTASTIC!  I love eggplant, so I thought I’d share this with you all…

Ingredients:

Exported from MasterCook *

CRANBERRY PINEAPPLE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Ingredients:

2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese

Ingredients:
1 Medium Eggplant, peeled, chopped large and roasted
2 heads Garlic
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste

Directions:
Roast the eggplant and garlic in a heavy roasting pan in a 400 degree F oven for about 1/2 hour or until the eggplant is soft — you may need to pre-cook the garlic in a pan with some olive oil first so the garlic and eggplant are done roasting at the same time.