Submitted by Deana Bullington

SMALL BATCH

• 11/2 -2 pounds ground beef
• 2 cans Tomato juice (11.5 oz)
• *2 cans S & W Chili Beans (15.5 oz)
• 1/8 teaspoon Garlic powder
• 1/2 tablespoon Cumin ground
• 2-3 tblespn Chili Powder
• 2 tablespoons flour
• Salt and pepper to your taste

LARGE BATCH (use large slow cooker)

• 4-5 pounds ground beef
• 46 oz can Tomato Juice
• *4 Cans S & W Chili Beans
• 1/4 teaspoon Garlic Powder
• 1 tablespoon Cumin ground
• 4-5 tablespoon Chili Powder
• 1/3 cup flour
• Salt and pepper to your taste

*Do not drain the chili beans.

Each of the seasonings are to taste.

You can add additional items: Jalipeno's, green peppers, onions and more...
Just let your imagination run wild.

Serve it up with grated cheese and corn bread with honey-butter.
Best when it has simmered for a day.

Get FRESH CORN! and DO NOT HUSK.

Buttery Grilled Corn on the Cob.

Submitted by Deana Bullington

• 6 fresh ears of sweet corn with Husks
• Your favorite Butter recipe*, Garlic, Pesto, Chipotle you choose.

1. Soak the corn in a 5 gallon bucket for at least 2 hours.
2. Carefully peel back corn husks, but do not remove them. Remove and discard the silk. Gently rinse the corn and Pat dry.
3. Spread about 1 tablespoon of your buttery recipe over each ear of corn.
4. Carefully fold husk back around and tie with a 100% kitchen string to secure.
5. Grill over a gas grill on Medium heat. For about 25-30 minutes or until kernels are tender. Turninng and rearranging ears using long handled tongs every 3 minutes.
6. To serve, remove string from corn, peel back and spread with your buttery recipe and enjoy.

In a small bowl, combine

• 2/3 cup butter
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cloves

Beat with an electric mixer till smooth.

*PESTO BUTTER

In a small bowl combine

• 1/2 cup softened butter
• 1/4 cup purchased basil or dried tomato pesto

Beat with an electric mixer till combined.

S'MORES

Submitted by Deana Bullington

S'mores put the final touch on Bar-B-Ques.
To make them, follow these easy directions and enjoy.

Butter a 10 inch square of foil. (I use a tin foil pan and spray with Pam)
Arrange four graham cracker squares on the foil. Top each square with half of a chocolate bar, then a marshmallow, and finish off with a second graham cracker square.
Grill the S'mores on the foil on the grill rack directly over LOW heat until the chocolate is melted and the marshmallows are lightly puffed and toasted.

Did you bring plenty for sharing?

Submitted by Mary Liese

• 1 cup sugar
• 2 TBLS flour
• 2 ½ tsp. salt
• 3 QTS water
• 1 carton (9 oz) nondairy whipped topping
• 1 ¾ cup pineapple juice
• 2 eggs beaten
• 1 TBLS lemon juice
• 1 TBLS oil
• 1 pkg 16 0z pasta (acini di pepe)
• 1 cup miniature marshmallows
• 3 cans (11 oz each) mandarin oranges drained
• 2 cans (20 oz each) pineapple chunks drained
• 1 can (20 0z) crushed pineapple drained

Combine sugar, flour, & ½ tsp of salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring until thickened.
Add lemon juice.
Cool mixture to room temperature.
Bring water, remaining 2 tsp salt & oil to boil.
Add soup pasta(acini di pepe). Cook at rolling boil until pasta is done. Drain pasta, rinse with water, drain again and cool to room temp.
Combine egg mixture and pasta. Mix lightly but thoroughly.
Refrigerate overnight in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also maybe frozen though freezing somewhat alters the texture. Makes 25 servings.

Broccoli Salad

Submitted by Mary Liese

• 5 ½ cups broccoli cut up fine
• 7 strips bacon crisped & broken up
• ½ cup diced red onion
• ½ cup raisins
• 1 cup mayonnaise
• ¼ cup brown sugar
• 3 T cider vinegar
• ¾ - 1 cup cashews
• ½ cup sunflower seeds

Mix together the broccoli, bacon bits, onion & raisins and refrigerate.
Mix together dressing ingredients and refrigerate.
One hour before serving, mix salad ingredients, dressing, cashews & sunflower seeds.

Chicken Salad

Submitted by Mary Liese

• 4 cups cooked, diced chicken breast
• 1 ½cups thinly sliced celery
• 1 20 oz. can pineapple tidbits (drained)
• 1 ½ cups halved green or red seedless grapes
• 1 cup slivered almonds
• 1 8 oz can drained & chopped water chestnuts

Dressing:

• 1 ¼ cups mayonnaise
• 1 Tablespoon soy sauce
• ½ teaspoon curry powder (I use a bit more)
• Juice of 1 lemon

Any Fruit Dessert

Submitted by Mary Liese

FILLING

• 1 ½ Cup white sugar
• 2 eggs
• ½ tsp cinnamon
• 2 heaping tablespoons of floor

TOPPING

• ½ cup shortening
• 1 Cup Brown sugar
• 1 scant cup flour
• 1 tsp baking powder
• 1 cup oatmeal
• ½ tsp cinnamon

In an 8X10 inch pan, fill it half full of cut up fruit (blueberries, peaches, rhubarb, apples, or whatever you want). Combine the first 4 ingredients and spread over fruit, Mix tighter the topping ingredients and sprinkle over fruit. Bake at 350' for 45 minutes. I adjust the sugar amount depending on the type of fruit.

Corn and Black Bean Salad

Submitted by Mary Liese

The corn and Black bean salad wasn’t really a recipe but this is what was in it.

• Black beans
• Corn
• Yellow bell pepper
• Cucumber
• Onion
• Celery
• Pineapple
• Crushed garlic
• Cilantro
• Garlic salt and regular salt
• Rice vinegar

That’s all I know how to cook so next race I’m stumped!

Submitted by Lisa Johnson

• 1 pkg angel hair coleslaw
• ¼ bunch sliced green onions
• ¼ c shelled sunflower kernels
• ¼ c slivered almonds
• ½ c dried cranberries (Craisins)
• ½ bottle of creamy poppyseed salad dressing (I use Litehouse or Brianna’s)

Mix all ingredients, chill and serve.

Note: This recipe is easily doubled, and you can also adjust individual ingredient amounts as desired.

PREP TIME 10 MIN.
MARINATE 1 HR (BEFORE GRILLING)
GRILL TIME 55 MIN.(AT MOST)
1/2 CUP OF NON-ALCOLIC MARGARITA MIX
3 TBLSPN LIME JUICE
1 CLOVE CRUSHED GARLIC ( crush with knife on table)
3-3 1/2 pounds CHICKEN breast (boneless works best)
SALT / PEPPER TO TASTE

1. MIX MARGARITA MIX, LIME JUICE AND GARLIC IN A RESEALABLE BAG. ADD CHICKEN AND REFRIGERATE.
2. IS THE GRILL GOING?
3. PLACE CHICKEN THICKEST PART DOWN FIRST, AND BRUSH WITH MIX AND SALT / PEPPER TO TASE. COVER WITH A FOIL TENT TO MAINTAIN HEAT. TURN OCCASIONALLY AND RECOAT WITH MIX.

   (YOU CAN ALSO SEAL THE CHICKEN IN FOIL PACKS AND THEY COME OUT JUCIER)

calories: 235 g
fat 13 g
cholesterol 85mg
sodium 470
carbohydrate 2 g

note: you can also use ITALIAN dressing.

SERVE WITH FRESH GRILLED VEGGIES.
OR THIS GOODIE
IF YOU LIKE BLOOMING ONIONS:

4 MEDIUM ONIONS (VALDILLA ARE GREAT)
1/4 CUP BALSAMIC OR CIDER VINEGAR
1 TABLESPOON BROWN SUGAR
1 TSPN OREGANO LEAVES
SALT / PEPPER TO TASTE

1. MIX IN BOWL.
2. PEEL ONIONS; CUT 1/2 INCH SLICE FROM TOP OF EACH ONION, LEAVING ROOT, BOTTOM. GENTLY PULL WEDGES APART.
3. BRUSH 12 INCH SQUARES OF ALUMINUM FOIL WITH VEGETABLE OIL. PLACE 1 ONION ON EACH SQUARE, SPRINKLE ONIONS WITH VINEGAR, OREGANO AND BROWN SUGAR LOOSELY SHAPE FOIL AROUND ONION, SECULELY (NOT TIGHTLY- LOOSLEY)
4. GRILL ONIONS FOR 50 - 60 MINUTES OR UNTIL TENDER. DO NOT BURN ROOTS (BOTTOM)
5. FIND YOUR FAVORITE DIP AND COLD BEVERAGE.

Ingredients

2 packages of cream cheese
2 small cans diced olives-drained
2 small cans green chilies-drained
1 small can pimentos-drained
1 small onion chopped fine
18oz thin sliced ham chopped up
1 package flour tortillas

Directions

Mix softened cream cheese, olives, green chilies, pimentos, onion, and ham together well. Then spread on flour tortillas.
Roll up and silice into small circles. If you want a kick, add one can green chilies and one can jalapenos instead of two cans green chilies.

These can be made ahead of time and refrigerated to bring to the track.

Ingredients

1 box Duncan Hines Devil's Food Cake Mix
1-1/3 cups water
3 eggs
1/2 cup canola oil

1 can (14oz) sweetened condensed milk
1 jar (16oz) Hershey's caramel topping
8 oz tub of extra creamy Cool Whip
1 cup chopped walnuts
Symphony Candy Bar

Directions

1. Preheat oven to 305°F.
2. Grease the bottom of a 13x9x2 inch pan with shortening.
3. Follow the cake mix instructions using the dry mix, water, eggs and oil. Beat at medium speed for 2 minutes and pour into the greased pan.
4. Bake for 35-38 minutes. Cake is done when a toothpick inserted in center comes out clean and cake leaves the sides of the pan. It is better to over cook this one a little bit, than to undercook it.
5. Cool cake on a rack for 15 minutes.
6. Poke the top of the cake with a small wooden spoon handle (or a clean screwdriver), about every 1/2 inch. :)
7. Drizzle the sweetened condensed milk evenly over the top of the cake. Gently smooth with a knife in order to encourage milk into the holes. Let stand about 5 minutes until the cake absorbs the milk.
8. Next, drizzle the cake with the Carmel topping. (The recipe says to use the entire jar of Carmel but I think 2/3 of a jar is better. Linda)
9. Cover the cake and refrigerate it for 2 hours or until ready to serve.
10. When ready to serve, spread Cool Whip over the top.
11. Sprinkle with nuts.
12. Shave a Symphony Bar with a potato peeler over top of cake until the Cool Whip is covered. Cut, Serve and Enjoy. It's the best sugar buzz I know.