Ingredients

• Chilli:
• 2 lbs ground beef
• 1 medium purple onion chopped
• 16 oz can diced tomatoes
• 1 can ranch style beans
• tomato juice (to desired consistency)
• salt
• pepper
• chili powder
• shredded cheese
• flour tortillas
• cooking oil
• lettuce, shredded
• chopped tomatoes
• sliced black olive
• chopped green onions
• sour cream salsa

Directions

Brown beef until no longer pink. Add onions and continue cooking until onions are tender. Drain if needed. Stir in tomatoes, beans, tomato juice to desired consistency, and seasonings as desired.

Cover and cook for about 45 minutes.

Heat oil and fry tortillas on each side until they brown and bubble. Drain on paper towels.

Serve chili over tortillas, top with cheese, salad mixture, sour cream, and salsa.

Source: KNOE TV (Channel – Monroe, La.

Ingredients

• 2 medium cucumbers
• 1 cup red onion-diced
• 1 cup diced tomato
• 2 cup red wine vinegar
• 2/3 cup vegetable oil
• 8 tsp. Jerk seasoning
• 8 tsp. Salt
• 8 tsp. Dill weed

Directions

1. Cut cucumbers into 3 inch long sections. Julienne the cucumbers sections into 1/4 x 1/4 strips.

2. In a lareg bowl, combine julienned cucumber, tomatoes, and red onion.

3. In a separate mixing bowl, combine red wine vinegar, oil, jerk seasoning salt and dill.

4. Using a wire whisk, mix all ingredients until thoroughly incorporated.

5. Pour the liquid mixture over the vegetables and using a wire whisk, gently fold together.

6. Cover the bowl with a tightly fitting lid and refrigerate; let marinade for at least 4 hours.

Servings: 10 cups

Ingredients

• 2 cups cooked brown rice, preferably brown basmati
• 1 cup cooked kidney beans or 1 (8 3/4-ounce) can, drained and rinsed
• 1/4 cup sliced pepperoncini*
• 1/3 cup red onion, sliced into thin rings and quartered
• 2 tablespoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 medium Roma tomato, chopped
• 1/4 cup fresh basil, julienned
• Salt, to taste
• Fresh cracked black pepper, to taste
• 1/4 cup grated Parmigianno Reggiano cheese

Directions

Reheat the rice until just warmed through. Pour the warm rice in a mixing bowl and add all ingredients except for 1 tablespoon of the julienned basil and half of the grated cheese. Toss thoroughly.

Let the mixture sit anywhere from 5 minutes to 1 hour. Serve topped with the remaining basil and grated cheese and an extra crack of pepper.

Serves 4.

*pepperoncini, pepperoncino (pep-per-awn-CHEE-nee) – Also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers. The Italian varieties, grown in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The more popular Greek varieties are sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste. They have a bushy plant that grows to 30 inches tall and producing sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches long, these bright red, wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.

Ingredients

• 3 Eggs, hard-boiled, chopped
• 2 tablespoons Mayonnaise
• 2 tablespoons Dill relish (heaping)
• teaspoon Louisiana hot sauce
• 2 teaspoons Poupon mustard
• 16.5 oz. can tuna, drained

Directions

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This makes a fine sandwich or as Justin says, “Sneak a little on crackers before dinner.”

Ingredients

• 2 pounds red potatoes
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh oregano leaves
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 medium cucumber
• 1/2 cup pitted, sliced Kalamata olives
• 1/2 cup diced red bell pepper
• 1/2 cup diced tomato
• 1/2 small red onion, thinly sliced into quarter-rings
• 4 or 5 pepperoncini peppers, cores and stems discarded, chopped coarsely
• 1 cup crumbled feta cheese (4 ounces)
• Topping: Jumbo lump crab meat (optional)

Directions

Cook potatoes until tender. While the potatoes are cooking, combine oil, vinegar, oregano, salt and pepper in a large mixing bowl; whisk well.

Slice cucumber into 4 lengthwise quarters; scrape away and discard seeds and pulpy seed core. Cut cucumbers into 1/4-inch dice; set aside.

When potatoes are tender, drain and refresh with cold water until cool. Cut into 3/4-inch cubes. Add to the mixing bowl with the dressing (give the dressing another quick whisk if it has separated); stir gently to coat potatoes with dressing.

Add diced cucumber and remaining ingredients; toss gently to combine.

Cover and refrigerate until well-chilled; serve cold.

Serves 8.

Source: Clarion-Ledger – Jackson, Ms