Show Blog

Show Notes: September 25, 2011 with Donna Jones and Judy Stoner

Donna Jones and I were talking manners today on Adventures In The Kitchen radio. We both grew up taking manners courses at Montgomery Wards and still have our book! She shares creative ides to make manners fun!

Her book is Taming Your Family Zoo: Six Week To Raising a Well Mannered Child.

Beautiful Mess is a nonprofit that feeds the homeless. For more information go to Friends Church. Also visit JoySquared for stories of lives that have been touched by Beautiful Mess.

Here are two of her favorite recipes – grab a group of friends, have a cooking party and bless those in need.

Chili Mac
1 lb cooked elbow macaroni (cooked al dente about 8 mins and set aside)
5 lbs lean ground beef (browned in 2 tblsp oil, drained and set aside)
4 tblsp oil
4 medium onions chopped
2 red bell peppers, stemmed, seeded and chopped
12 garlic cloves minced or pressed
4 tblsp chili powder
2 tblsp ground cumin
1 ½ cups chicken stock
2 cans (14.5 oz) diced tomatoes
2 cans (28 oz) tomato puree
2 tblsp brown sugar
24 oz cheese (Colby, Cheddar, Monterey or a combination)

Pour the remaining 4 tblsp of oil into pan. Sauté the onion first, cook for 3 mins – then add red pepper, garlic, chili powder and cumin. Cook and stir until the veggies are soft – about 15 mins. Add the tomatoes, puree, brown sugar, chicken stock and beef and bring to a simmer. Cook stirring occasionally for approximately 30 minutes. In tin foil pan, combine mixture with cooked pasta and season with salt and pepper. Sprinkle with cheese. Cover and refrigerate – to be baked on Saturday.

Chicken and Sausage Jambalaya
Ingredients:
1 stick butter
2 cups chopped celery
2 cups chopped green or red bell pepper
2 cups chopped onions
1 tblsp minced garlic
2 cups long grain rice
5 cups chicken broth
56 oz canned tomatoes – chopped
1 tsp salt
2 tsp paprika
½ tsp cayenne pepper
½ tsp dried thyme leaves
2 bay leaves
2 lbs cooked smoke sausage, cut into ¼” slices (like Hillshire Farms Polska Keilbasa) set aside
3 lbs cooked chicken meat cut into bite size pieces set aside

Melt butter in a large Dutch oven; add celery, peppers, onions and garlic. Cook until tender and translucent. Add rice, chicken broth, canned tomatoes, and spices. Cook over high heat until mixture comes to a full boil. Cover and reduce heat to low. Continue cooking, stirring occasionally until rice is ‘fork’ tender – approximately 40 minutes. Combine sausage and chicken and rice mixture in a baking dish. Cover and refrigerate – to be baked on Saturday

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