Recipe Valley is designed for enjoying tried and true recipes. Whether they were handed down through the ages from our families or our contemporary favorite family recipes and traditional foods we are all use to having also known to us as comfort foods.   We can also enjoy recipes for those of us on a budget. Cook up some recipes for holidays and those special times when families get together and remember memories of days long past when we were growing up.  The foods and recipes our mom and their moms used to cook. A recipe is a memory for all of us in some way or another.  Whatever it is, I'm sure we can all feel the warmth of family and home here at Recipe Valley. 
Recipe Valley understands your concerns in this economic climate of uncertainty and the need to sometimes tighten up the budget a bit.  With that said, our emphasis will be on budget meals to help you through these tumultuous times and still feed your family well.

RECIPE OF THE MONTH
 

Home made Chile Rating:

This is a mild tomato chili with an absolutely wonderful taste, and in my opinion, what Chile should taste like. This recipe brings an end to the myth that Chills need to be hot or spicy!!  You will love this.
Ingredients:
  • 3# Ground Beef
  • 1 Medium Onion Diced
  • 2 stalks Celery Diced
  • 2 packages Williams Chili Seasoning
  • 2 cans sliced Stewed Tomatoes
  • 1 large can Tomato Sauce
  • 1 can Tomato Soup
  • 2 cans Dark Kidney Beans

Add to your taste

  • Salt
  • Pepper
  • Garlic seasoning
  • Large Elbow Macaroni (optional)
Directions:

In a large pot, brown ground beef. Add diced onion and celery and cook until almost transparent.

Add chili seasoning and stir.  Add all remaining ingredients except the macaroni.  Reduce heat and simmer for 1-2 hours.

Before serving, boil macaroni and drain.  Spoon macaroni into each bowl and serve chili over the macaroni or you can add macaroni to chili prior to serving.

Tami Griese
Tami has been in the Food Service business for over 30 years in management. She is originally from Wisconsin, currently lives in Texas, but still has many relatives back in Wisconsin.
Recipes of the month
Tid-Bit of History
Around the turn of the century, chili joints appeared in Texas. By the 1920s, they were familiar all over the West, and by the depression years, there was hardly a town that didn't have a chili parlor. The chili joints were usually no more than a shed or a room with a counter and some stools. Usually a blanket was hung up to separate the kitchen. By the depression years, the chili joints meant the difference between starvation and staying alive. Chili was cheap and crackers were free. At the time, chili was said to have saved more people from starvation than the Red Cross. The Dictionary of American Regional English describes chili joints as: "A small cheap restaurant, particularly one that served poor quality food."
 

hotdog - soup - sandwich -  cold cereal - hot cereal - hamburger - egg sandwich - pizza

Recipe Valley Home Page - Healthy Cooking - Quick & Easy - On a Budget - Entertaining - Holidays Cooking

Submit a Recipe - Home Page - Entertaining two - Email Us