RECIPE 1 : Mama's Chili My Style
1 lb lean ground beef (93/7)
1 cup celery (chopped)
1 cup onion (chopped)
1 cup sweet bell pepper (chopped)
(10 1/2 ounce) can tomato soup
1 (6 ounce) can tomato paste
1 (16 ounce) can kidney beans
1 (15 ounce) can black beans
1 McCormick mild chili seasoning
red chili pepper flakes, to taste
garlic powder, to taste
salt, to taste
black pepper, to taste
- Brown hamburger in pot. Season as you like.
- Add celery, onions, peppers, and 1 cup water and cook the vegetables down a bit until tender.
- Add tomato paste, tomato soup, seasoning packet, beans, 2 paste cans worth of water and 2 soup cans worth of water. Season more if you like.
- Cook on medium heat for 20 to 30 minutes.
RECIPE 2 : Payagua Mascada (Paraguayan Tortillas)
- Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.
3/4 lb ground beef
2 lbs yucca root or cassava
1 garlic clove, minced
4 tablespoons oil
1 tablespoon salt
1 pinch ground cumin
1 small onion, chopped
2 tablespoons cornstarch
- Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
- Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
- Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
- With wet hands, form into small tortillas or patties.
- Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
- These will keep, refrigerated, for several days.
Toasted Bread Crumbs
4 ciabatta rolls or hoagie rolls
1 tablespoon butter
1/2 cup dried mini pasta (2 oz)
3 long individual ciabatta rolls or 4 long hoagie rolls
1 medium onion, chopped
1/2 cup red pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons italian seasoning, crushed
1 1/2 lbs ground beef
1/4 cup parmesan cheese, grated
2 garlic cloves, sliced thin
1/2 teaspoon dried basil
3 tablespoons butter
1 cup pasta sauce, warmed (can use store-bought)
parmesan cheese, shaved
- Tear one roll into pieces and process in a food processor or blender until coarse crumbs form; halve the remaining rolls and set aside for serving.
- Melt butter, over medium heat, and toast breadcrumbs until lightly browned.
- Use 2/3 cup for the meatloaf; the remainder will be used as a garnish.
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions; drain, rinse, and cool.
- In a large skillet, over medium heat, cook onion, red pepper, and garlic until tender, about 5 minutes.
- In a large bowl combine eggs, milk, 2/3 cup reserved bread crumbs, 1/2 teaspoon salt, and Italian seasoning.
- With hands, mix in ground beef, cooked pasta, 1/4 cup Parmesan cheese, and onion mixture.
- Form into six 6 x 3-inch oblong loaves and place them in a shallow baking pan.
- Bake, uncovered, until and internal temperature of 160 degrees F, about 25 minutes.
- Make garlic butter by heating butter in a skillet, over medium low heat, then add garlic and basil and cook until garlic is tender; let cool.
- Spread each roll half with garlic butter and bake until golden brown, about 10 minutes.
- Top each toasted roll half with warm pasta sauce and a mini meatloaf; sprinkle with shaved Parmesan cheese, bread crumbs, and fresh parsley.