4 cups chili beans 1 quart tomatoes
2 quarts water 4 tbls. chili powder
1 lb ground beef 2 tsp. salt
1 onion, chopped 1 tsp. pepper
1 green pepper, chopped 1 tsp. cumin
1 can tomato sauce
Rinse beans. Place in large pot. Add enough water to cover the beans. Soak overnight or
bring to boil and simmer for 1 hour. Drain. Add 2 quarts water. In large skillet crumble and cook ground beef until brown.
Drain off fat. Add green pepper and onion and cook for 3 minutes until tender. Add to beans. Stir in remaining ingredients.
Bring to a boil. Cover and simmer for 3 hours, or until beans are tender.
We love to eat these with Terrel's Scones.
"Reams Sunday Morning Casserole"
- 12 ounces reduced-fat bulk pork sausage or chopped pre-cooked ham (Do not do first step if using ham)
- 1 medium onion, chopped
- 2 eggs
- 4 egg whites
- 2 cups milk
- 1-1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices firm white bread, cubed
- 2 cups (8 ounces) shredded cheddar cheese
DIRECTIONS: In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage or ham mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Yield: 12 servings
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