Chili

(Yield's approximately 4 gallons)

4 lbs ground sirloin

4-5 mediums onions

3/4 bunch of celery

3-4 green peppers

2 yellow peppers

1 10 oz can diced tomatoes

1 46 oz can tomatoes juice

2 lbs red potatoes cubed

2 tbs olive oil

2 40 oz cans kidney beans

3 gloves garlic

2 tsp ground cumin

2 cups favorite salsa

salt, pepper, and chili powder to taste

1.  In large skillet brown ground sirloin, drain grease season with salt, pepper, and chili powder.  Set aside.

2.  In a large stock pot add olive oil and cook onions, celery, garlic, peppers until tender.  Add ground sirloin to pot and adjust salt,     pepper to taste.  To the pot add diced tomatoes, tomatoes juice, salsa, kidney beans, and cumin.  Allow to cook slowly over medium heat.  When fully cooked add red skin potatoes and allow to cook until potatoes are tender.

Serve with shredded cheese, and your favorite chili accompaniments.

 

Sauteed Shrimp with Tomatoes, Garlic and Parsley

(Yields approximately 10, 4oz servings)

2 1/2 lbs shrimp

2 oz olive oil

2 oz butter unsalted

2 1/2 tsp garlic chopped fine

2 tsp diced shallots

4 oz diced tomatoes

1/4 cup chopped fresh parsley

1/8 cup Muscat Canelli

salt and pepper to taste

1 box of Cooked fettuccine

Handfull shredded parmesan cheese

Heat oil and butter in large saute pan until it is hot.  Before cooking shrimp dry with paper towel.  Carefully add shrimp to saute pan and allow to cook for 1-2 minutes until shrimp is almost fully cooked.  Add tomatoes, garlic, parsley, shallots, and wine.  Allow to cook for approximately 2 minutes or until shrimp is fully cooked and liquid begins to simmer.  Reduce heat, add salt and pepper to taste.  Toss in parmesan cheese and serve over bowl of warm