GARY'S CHILI

This is my son-in-laws chilli recipe and it is really good.

21/2 Lbs. Ground Chuck
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Can of Petite Diced Tomatoes
1 Large Can of Bush's Chili Beans
1Pack McCormick Original Chili Mix
1/2 Pack McCormick Mild Chili MIx
2 Chili Cans of Water
Salt

In a nonstick skillet cook the ground chuck with the chopped onion. When about done add the green pepper. Drain off grease. Put the beef mixture in a medium kettle. Add the beans and tomatoes and the chili mixes. Next add the two cans of water. Add your salt.This may need a little more water. Cook for around 1 hour on medium.

SOUTHWESTERN CHICKEN DISH

1 Lb. Boneless, Skinless Chicken Breast, cut into bite size pieces
2 Cups Elbow Macaroni, Uncooked
1/2 Lb. Velveeta Cheese, Cut up in cubes
1 Can Rotel Diced Tomatoes with Green Peppers
1/2 Cup Sour Cream

Cook the chicken in a nonstick skillet on medium for 7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water. Bring to a boil. Stir in macaroni, cover, reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add the velveeta and tomatoes. Cook until velveeta is melted, stirring frequently. Remove from heat, Stir in sour cream.

SAUEKRAUT AND PORK ROAST

3-4 Lb. Pork Roast
1/2 Cup Brown Sugar
2 Cans Sauerkraut(rinsed and drained)
1 Pack Onion Soup MIx
1/2 Can Apple Juice
1 Cup Water

Turn slow cooker on low. Place pork roast in bottom. Sprinkle sop mix on top and the add the sauerkraut on top of this. Place brown sugar on top of the sauerkraut. Pour the apple juice and water all over the top . Slow cook for 6-8 hours.

BAKED BEANS

1 Lb. Ground Chuck
1 Medium Onion, chopped
1/2 Green Bell Pepper
1 Teaspoon Salt
1 Teaspoon Vinger
1/2 Cup Brown Sugar
1 Cup Ketchup
1 (21)oz. Pork and Beans
1 (15)oz. Kidney Beans
1/2 Pack Bacon, fried and cut into small pieces

Brown beef, onion, pepper in skillet. Drain off grease. Add remaining ings. and bake in a large casserole dish at 350 for 30 minutes. Serve warm.

GYOS

2Lb. Ground Beef, or Chicken , shredded
2 Cloves Garlic, crushed
1/4 Cup Lemon Juice
1 Teaspoon Basil
1/2 Teaspoon Ground Marjoram
1 Teaspoon Thyme
1 Teaspoon Rosemary
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Fresh Parsley
2 Tomatoes, chopped
1 Onion, sliced or chopped
1/2 Head of Lettuce, Shredded
8 Pita Pockets

Sauce:
2 Cups Yogurt
1 Pack of HIdden Valley Ranch Dressing
Mix together

Combine meat, garlic, lemon juice, basil, marjoram, thyme, rosemary, salt and pepper and parsley in a large bowl. Blend well. Place in a sprayed skillet and cook stirring occ. until meat is brown. Drain off grease. If using chicken shred it up. Cut pita pockets in half. Spoon in meat mixture. Top with tomatoes, lettuce and onions. Spoon sauce over each sandwich.

SANDWICH SAUCE

1 Cup Miralce Whip Salad Dressing
1/3 Cup Kraft Bottled Creamy French Dressing, orange not the red
1 Tablespoon Sugar
1 Teaspoon Dry Minced Onion
1/4 Cup Sweet Pickle Relish
1/4 Teaspoon Black Pepper

Blend all together with a mixer on low or can use a fork. Put in a jar with a lid and keep in ref. Use within a month.

HAWAIIAN SALAD

2 Cups Sour Cream
2 Cups Coconut
2 Cups Mandarin Oranges, drained
2 Cups Chunk Pineapple, drained

Mix all ings well. Cover bowl and ref. overnight. Keep ref.