Annie's Chili con Carne Recipe #1: (Serves 4-6 people or two hearty eaters) Ingredients *1 lb of ground Beef (if you use extra lean, add 2 Tbsp of olive oil to the browning meat). (see notation below) * 3 large Garlic cloves chopped (Abt. 1/4 cp. chopped). * Abt. 1/4 to 1/2 cp Chili Powder. * Ground Cumin (Heaping amount - or to taste) * Ground Paprika (ditto). * 1/2tsp - 1 tsp. Red Chili Powder (to taste)- mix in some Red Pepper flakes for Extra Extra Hot. * 1 can of Red Beans (drained) or Light Red Kidney Beans * 1 can of Pinto Beans (drained) or 1 pt. of your own cooked pintos. * 1 can of Rotelle Tomatoes & chilis (juice too). * I pint jar of home canned Diced Tomatoes or 1 can (juice too). Salt & black pepper to taste. Note: Adjust the spices and garlic amounts to your taste. I like it HOT, and sometimes I even add chopped Jalapenos and/or fresh green chilis out of the garden for "Annie's PURE HELL Chili #2" and/or "Annie's Fire and Brimstone Chili #3", in that order. Whatever you! NOTATION: You can also brown skinned & boned "pollo" (chicken meat) in a little Xtra virgin Olive Oil, chop it and stir that in, or add browned, sliced or chopped Summer Sausage to the mix. Adding a little Servesa (beer) to the soup is good in the Summer Sausage recipe #4. I use Dos Eqis XX beer. :) Chicken Chili (Chili con Pollo) is good for my "Annie's Chili con Pollo Loco #5". You can use venison too. But chili is not chili without beans, not matter what anybody says. How To: 1. Brown ground beef in a large heavy skillet or kettle - it needs to brown really well. 2. While that browns, peel and chop garlic cloves. 3. Add garlic to browned meat. Turn off heat (set off burner if you have an electric stove). Allow garlic to saute in the hot meat and fat. 4. With medium heat, Stir In all the spices. Return to heat and caramelize well. It will be dry looking. ** NOTE: This is the most important step for authentic chili flavor. It cooks and coats the spices well into the meat. 5. Now, Add in the Rotelle and the diced Tomatoes, with juices. Stir mixture well. * Reduce stove temp to simmer at this point. 6. Add Beans. Stir until well coated with chili mixture. 7. Cover and simmer on lowest heat possible for at least 30 minutes (longer is better). The longer it simmers, the more chili flavor it will have. Stir occasionally. You can add a little more tomato juice or water if you like it thinner, but it really should be thick. It's ready when you are! That's it! When reheating, I add a tiny bit of water to pan - then add in the leftover chili con carne and stir. This will prevent scorching your chili. I like it served with fresh made, hot Indian Fry Bread dipped in Honey, but Cornbread is great too; hot tortillas, or crackers or tortilla chips. Whatever you like! Garnishes - served in little bowls for guests to help themselves: Sour Cream, Cheese, Sliced or Chopped Black Olives, Fresh Pico de Gallo, Jalapeno slices, Chopped Green Onions, Chopped Cilantro, Chopped Fresh Tomatoes. ----------------------------------------------------- ~ Annie <:>

Linda - I just made it a few days ago using my favorite recipe from Yankee Magazine. Maybe the title of this thread sent subliminal messages LOL! Anyway, is this close to the one you were looking for? Oh yea, and I made rolls instead of a loaf, but same idea. ************************************************ Dill Bread Yield: 1 loaf An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too. 1 package active dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 2 tablespoons honey 1 tablespoon chopped onion 1 tablespoon butter 3 tablespoons dried dillweed, dill seed, or a combination of both 1 teaspoon baking soda 1 egg, slightly beaten 2-1/2 cups all-purpose white flour Melted butter to glaze Combine the yeast with the warm water. Set aside. In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes. Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F. Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.

yes, Beachlily is right, that was a problem from the first time I posted the recipe and forgot to add the egg! I corrected the recipe but that old mistake just keeps coming back to haunt me! It's Elery's favorite bread and I made it just like you did, I let the bread machine do the work and then shape it and bake it in the oven. I've never made it without the egg, though, that's good to know in case I have a day when I'm out of eggs, so thanks for doing that "research". Now I don't have to. (grin) I have occasionally added half a cup of orange juice in place of some of the liquid, it gives a nice flavor and adds some acidity. Some people think whole wheat bread is bitter (although I love it) and the OJ seems to cut that. I think Grainlady also gave the scientific explanation of why to add citrus juice or acidity to bread dough, although the short version is that yeast likes an acidic environment and so the OJ creates an environment that yeast loves to grow in. You could actually do the same thing with a pinch of ascorbic acid (vitamin C) or a tablespoon of vinegar, but I like the orange flavor sometimes. Anyway, I'm glad you like it! Annie

Here's another recipe using zucchini Ilene posted several years ago. This is really good. _______________________ Spiced Chocolate Zucchini Cake 2 1/2 cups unsifted all purpose flour 1/2 cup unsweetened cocoa 2 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup butter or margarine softened 2 cups sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 3 eggs 2 cups grated unpelled zucchini (about 1/2 pound) 2 teaspoons vanilla extract 1/2 cup milk 1. Preheat oven to 350. Grease and lightly flour two 9-inch round cake pans;set aside. 2.Mix flour cocoa, baking powder, baking soda, and salt; set aside. In a large bowl using electric mixer, cream butter, sugar, cinnamon, and nutmeg until light and fluffy. Add eggs;mix well. 3 stir in zucchini and vanilla extract; mix well. Alternately all dry ingredients with milk, begining and ending with flour using one third of the milk at a time. Beat until well blended after each addition. 4. Pour batter into prepared pans. Bake until a cake taster inserted into the center comes out clean. About 30 min. let stand 5 min. Turn onto wire racks to cool; Fill and fost top with cinnamon cream cheese frosting. Makes 8 to 10 servings. Cinnamon Cream Cheese Frosting 1 package (3 oz.) cream cheese softened 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 4 cups powder sugar 1 teaspoon vanilla extract 1 1/2 to 2 tablespoon milk are water In a med. bowl beat the cream cheese butter and cinnamon until well blended. Add the powder sugar vanilla extract and the milk and beat until creamy then spread on cake. I sometimes put it in a one single cake pan and it works good that way too.