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Bonnie’s Chili Casserole Menu: Date Added: 24 Oct 2011
Listed in: Menu
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Ingredients

Bonnie’s Ground Beef Chile
Makes 4 to 8 servings
1 pound ground beef
3 large onions, 1.5 c chopped
1 large green pepper 1 cup chopped
1 carrot, peeled and chopped about ½ cup
1 can (16 oz) tomatoes
½ c uncooked regular rice
1 to 2 tsp chili powder
1 tsp salt
1/8 tsp pepper


Tex Mex Salad
This is a large 4 to 6 cup salad. It makes six to eight small side salads and enough for four main dish salads.
1 large head red leaf lettuce, chopped
1/2 cup fresh corn kernels or canned corn rinsed and drained
1/2 c canned black beans, rinsed and drained
4 radishes thinly sliced
1 avocado, cut into ¼ -inch chunks ( toss with lemon juice to prevent browing)
1 jar mild taco sauce (this will be the dressing)
½ cup coarsely crushed tortilla chips( optional)

Fruit Salad with Ginger Sauce
Four servings
4 cups fruit- berries, melon, kiwi, nectarine, peaches
3 tablespoons fresh mint leaves
4 inch piece fresh ginger
1 ½ cup water
1 cup sugar
Ginger snaps ( optional)

Cooking Instructions

To make Chili:
Heat oven to 350 degrees. In a large pan, cook ground beef, onion, green pepper, carrots until meat is brown and vegetables are tender about 15 minutes. Drain off fat. Stir in tomatoes, rice, chili powder salt and pepper; heat through
Pour into ungreased 2 qt. casserole dish. Cover and bake 1 hour
adapted from Betty Crocker
Vegetarian: Skip the beef. Sauté the vegetables in a tablespoon of oil and add a package Morningstar Crumbles ( in the freezer case) when you add the tomatoes and rice.
Calories: 188 in 8 small portions, 376 calories in 4 big portions

To make salad: In a large bowl, toss lettuce, corn, beans, radishes until combined. Top with prepared salsa and tortilla chips
Calories: the entire salad carries 689 calories- not counting the salsa, or about 115 calories per cup.

To make fruit salad:
Prepare sauce: Cut ginger into thin slices leave skin on. Combine with sugar and water in a medium saucepan. Bring to a boil and simmer ten minutes. Let cool fifteen minutes off the stove then refrigerate at least two hours until very cold.
• Prepare fruit by cutting into bite size pieces toss with the mint. Serve with the sauce on the side. Serve with a crisp ginger snap or other favorite cookie
adapted from Gourmet
Calories; about 100 per cup plus 15 calories per tablespoon of syrup

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