October 5, 2011

Ella’s Kitchen

Fall is in the air! Comfort foods, easy foods and maybe a little fall grilling. Enjoy the aroma that comes from a “fall” kitchen. The Peach Salsa is a repeat from the July issue. I had a request to reprint it. This would be a good condiment for grilled pork chops, grilled chicken breasts, fish steaks or ham slices.


[Ella can be contacted at ellaweeze@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Fresh Peach Salsa

6 large peaches, peeled, pitted and chopped –
(I have used a combo of peaches and nectarines, also.)
2/3 C orange marmalade 1/4 C sliced green onions
3 Tb cider vinegar 1 Tb crystallized ginger
1 Tb sugar or equivalent sweetener

In a medium bowl, mix together chopped peaches, orange marmalade, green onions, cider vinegar, ginger and sugar. Cover and refrigerate until serving. Serve with chips or crackers or on a slice of ham. Has a refrigerated shelf life of 4 to 5 days.


Broccoli-Rice Casserole Serves 12

1 large onion 8 oz cheese whiz
1 C celery 2 pkg cooked chopped broccoli
1 can cream of mushroom soup 2 C cooked rice
1 can cream of chicken soup

Mix all ingredients together and place in a casserole dish. Bake 30 min at 350 degrees. May sprinkle crumbs, crushed potato chips or corn flakes on top for a crispy top.


Amarillo Chili Serves 4

4 slices bacon, cut into 1/2-inch pieces
2 medium onions, coarsely chopped
1 medium clove garlic, finely chopped
1/2 pound lean pork shoulder, coarse chili grind
1 pound beef round, cut into 1/2-inch strips
1/2 pound beef chuck, coarse chili grind
4 canned, whole green chiles, seeded and chopped
1 Tbs. ground hot red chile 2 Tbs. ground mild red chile
1 tsp. dried oregano (preferably Mexican) 1 1/2 tsp. ground cumin
1 1/2 tsp. salt 2 – 6-oz. cans tomato paste
1 – 16-oz. can pinto beans, drained 3 Cups water

1. Fry bacon in a large, deep, heavy pot over medium heat. When bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
2. Add onions and garlic to the bacon fat and cook until the onions are translucent.
3. add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
4. Stir in all the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the ehat and simmer, uncovered, for 2 hours. Stir occasionally.
5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.


Red Hot Stewed Apples

8 large, firm apples – cored, peeled and wedged
1 & 1/2 C water 9 oz. red cinnamon-flavored candies

Place Apple wedges in a large Dutch oven. Add water and candies. Cook over medium high heat and bring to boil.; stirring constantly. Reduce heat to medium low. Continue stirring until candies are dissolved and apples soft, but not mushy. NOTE: If too much liquid remains, increase heat and boil down. About 1/2 cup of liquid should remain. Remember, the more concentrated the liquid, the more intense the color and flavor will be. Serve warm or at room temperature. Serve at breakfast, afternoon snack, as a side for meat dishes or over ice cream.