Crock Pot Chili

Doug Kilgore, South Paris

1 ½ Pounds ground beef

2 Cans red kidney or pinto beans, drained

2 Large cans diced tomatoes

¼ Teaspoon chili powder

¼ Teaspoon garlic powder or salt

½ Teaspoon salt

Brown beef and drain off any grease. Put in the crock pot. Stir in remaining ingredients and heat for two hours on medium high or eight hours on low heat.

Easy Beef Stroganoff

Sharon Bouchard, South Paris

1 Pound of cubed beef

1 Small onion, chopped fine

2 Tablespoons butter or margarine

1 Can cream of mushroom soup

8 Ounces sour cream

Noodles

Brown first three ingredients in a pan and simmer until beef is tender. Add soup and blend well. Remove from heat and while still hot, stir in sour cream. Pour over cooked and drained noodles.

Fudgy Nut Pie

Cathy Griffith, Norway

4 Eggs

4 Ounces semi-sweet chocolate, melted

½ Cup brown sugar

½ Cup Bisquick

½ Cup sugar

¼ Cup margarine

¾ Cup chopped nuts

Preheat oven to 350 degrees. Grease a large pie plate. Beat all ingredients minus the nuts for about two minutes in a blender or until well-blended. Pour into pie plate and sprinkle nuts on top. Bake 30 to 40 minutes. Serve with whipped cream or vanilla ice cream.

Kids in the Kitchen

Berry Angel Treat

Sharon Bouchard, South Paris

1 Cup powdered sugar

1 Three ounce package cream cheese, softened

1 Small container of whipped topping

5 Cups angel food cake cubed

1 Can berry pie filling of your choice

Beat sugar and cream cheese until creamy. Fold in the whipped topping. Pour angel food cake cubes in an one-by-seven inch baking dish. Mix in the whipped topping mixture. Spread the pie filling on the top. Chill at least two hours before serving.

Calling all Cooks! We would love to share your favorite recipes. Please submit to [email protected] or call Sharon Bouchard at 743-9219.