Living 2 Eat |

Mark hales from Newhall, California, and comes from a chili family. His father, Charlie Ward, and Charlie’s wife, Barbara, call themselves the “Travelin’ Chiliheads” who cross the country each year cooking chili and sending a full report to the International Chili Society office in an attempt to keep us all informed of what’s happening everywhere.

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The International Chili Society (ICS) is a non-profit organization that sanctions chili cook-offs with judging and cooking rules & regulations. These events are world wide and benefit charities or non-profit organizations.

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Mark Ward’s World Championship Salsa

2 cans tomato sauce, (8 ounces)

8 ripe tomatoes, chopped

6 green onions, chopped

1 medium red onion, chopped

1 tsp garlic

1 bunch fresh cilantro, chopped

2 fresh jalapeno peppers

5 fresh Serrano peppers

1 medium avocado

1 tsp cumin, ground

1 tbsp lime juice

Salt (to taste)

Cayenne pepper (to taste)

Chop peppers, cilantro, onions and tomatoes.

In a large bowl, combine all ingredients.  Add salt and cayenne pepper to taste.

Refrigerate for 30 minutes.

Yield:  3 pints.

I love to make something for somebody else that they really enjoy. I really like for people to enjoy the food.

Trisha Yearwood

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Sausage Hors D’oeuvres

• 1 pound spicy pork sausage meat

• 10 ounces cheddar cheese, grated

• 3 cups baking mix, such as Bisquick

• Salt and ground black pepper, to taste

Heat the oven to 375 degrees.

In a stand mixer fitted with the paddle attachment, combine the sausage, cheese and baking mix. Beat at low speed until blended. Season with salt and pepper.

Shape the mixture into 1-inch balls and arrange them 1 inch apart on a dry baking sheet. Bake for 20 minutes or until browned. Drain on paper towels, then serve hot or at room temperature.

Makes 50 hors d’oeuvres.

In honor of the Republican National Convention… an old favorite!

Watergate Salad

1 package (4-serving size) Pistachio Instant Pudding & Pie Filling
1 can (20 ounces) crushed pineapple in juice, (not drained)
1 cup miniature marshmallows
1/2 cup chopped walnuts nuts
2 cups thawed Cool Whip Topping

Instructions:

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.

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From the heart and kitchen of Bernadette Black Starling.

I have made this for years as it was a staple at the Black Family gatherings.   My relatives and I seemed to find an easy way of making this classic extra special.   Today, I make this for Benjy every time we gather together.

Benjy’s Favorite Pea Salad

2          large cans LeSuer peas, drained.  

4          chopped boiled eggs

1          small jar pimento chopped fine

2          heaping tablespoons of chopped pickles

1          heaping tablespoon of Hormel real bacon bits

Chopped onion (optional)

Mayonnaise (you have to be the judge as to how much you like)

Fold the mayonnaise into the ingredients carefully as you do not want to crush the peas.   If needed, add a teaspoon or two of pickle juice to moisten.  Add salt and pepper to taste but it does not take much.

I like to let it set for a few hours before eating… this will allow the flavors to mix together.

Tips:  

I never use relish in anything that calls for chopped pickles, it just is not the same as fresh chopped pickles.

NEVER NEVER NEVER use fake bacon bits.  The fake bits puff up like dog food.  Again, never ever use fake bacon bits.

 Venita and I have made this for years and even our guests that do not normally care for spinach love it!      

Lyttleton T. Harris, IV

Houston, Texas

LYT’S SPINACH & ARTICHOKE CASSEROLE

2        packages of frozen chopped spinach      

1        stick of butter

1        lg. can of artichoke hearts (cut in quarters)

1        8 oz. carton of sour cream

1        cup of chopped onion

1/2     cup of grated Parmesan cheese

Salt & pepper to taste

Cook spinach (microwave or stovetop) and drain thoroughly.  Saute onion in butter. 

Mix all ingredients in a large bowl and pour into a casserole dish with top.  Sprinkle more parmesan cheese on top of the mixture, cover and bake in 350 degree oven for 30 minutes.  Serves 6 to 8.

Can be prepared far in advance and kept in refrigerator until time to cook.

 It has probably been about 15 years since I last ate Susan’s Pretzel Salad, but I can tell you that it is beyond wonderful.   In fact, I am going to make it this weekend and eat the entire thing myself!

Susan is a dear friend to my family and the Godmother to my oldest nephew, Mason.    We originally met Susan, Jimmie and Josh about 20 years ago when my sister (Brundi) entered the Miss Florida T.E.E.N. Pageant.   At that particular time, Susan and family lived in the West Palm Beach area and would invite us over for a home cooked dinner during our college days.   Southern hospitality at its finest.

Today, Susan is as pretty as ever, still has a great big Southern smile, and loves her grandchildren.  Although the Starling family does not see Susan very often, we know she is only a phone call away if needed.  

Susan… we love you and miss you!  And Living2Eat.com thanks you for sharing your award winning recipe!

                             Susan’s Pretzel Salad

 2 c. crushed pretzels         

1 c. sugar

3 tsp. sugar                                                     

1 lrg. pkg strawberry Jell-O

¾ c. melted butter                                          

2-10oz pkg partly thawed frozen strawberries

1-8oz pkg cream cheese (room temp)            

2 c. boiling water

1-12oz pkg Cool Whip

Crush pretzels in processor (or pound in Ziploc bag with mallet).  Mix pretzels, 3 tsp sugar and butter.  Press into 9 x 13 inch pan. Bake @ 400° oven for 8 minutes.  Cool.

Beat softened cream cheese with 1 cup of sugar.  Fold Cool Whip into mixture. Spread over cooled crust.  Cover and refrigerate.  Mix Jell-O with boiling water; stir until dissolved.  Stir in strawberries and let set until partially jelled.

Pour on top of Cool Whip mixture and chill until set completely.    

Brundi’s Special Salad

… from the kitchen of my sister, Brundi Starling Crawford.   This salad is great!

1 head of lettuce (Shredded)

1 cup grated cheddar cheese

3 boiled eggs (sliced)

1 big scoop of mayonnaise

¼ cup of sugar

3 T. Vegetable Oil

4 T. vinegar

Lay down lettuce

Sprinkle cheese

Place sliced eggs on top

Scoop Mayo on top

Sprinkle Sugar

Add Vegetable Oil

Add Vinegar

Toss everything together….The Mayo, Sugar, Oil, and Vinegar can be added according to your liking.

Enjoy!

Note:  This recipe has to be at the last second.  Don’t let it sit, and don’t keep for the next day!

1 lb fresh lump crabmeat

1 medium onion, chopped fine

4 oz Wesson oil

3 oz cider vinegar

4 oz ice water

Salt, pepper and sugar

Spread half of onion over bottom of large bowl.   Cover with separated crab lumps and then remaining onion.   Salt and pepper.   Sprinkle sugar over.   Pour oil, vinegar, ice water over all.   Cover and marinate for 2 - 12 hours.  Toss lightly before serving.

Serve on saltines, or your favorite snack cracker.

 ** Recipe is from Juanita Stowe (mother of Uncle Jimmy).