Cincinnati Chili

4 c. water
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole

Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.

Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans

Recipe originally from The Cincinnati Enquirer

Pumpkin Dump Cake

1 28 oz. (i used 30 oz. can) can of pumpkin
1 13 oz. can of evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 yellow cake mix
1/2 cup chopped walnuts
1 cup melted butter

Beat pumpkin, evaporated milk, sugars, eggs, and spices in a large bowl until well blended. Pour into a greased 9x13 inch pan. Sprinkle with yellow cake mix and chopped walnuts. Over that, pour the melted butter. Bake in a 350 degree oven for 60 minutes.

From Cherry Ames at SL

Arabian Squash Casserole

4 c. acorn squash, cooked and mashed
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds

Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.

Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.

Crescent Rolls

3/4 cup plus 2 Tbs warm milk
1/4 cup warm water
1 egg
6 Tbs butter, softened, DIVIDED
3 cups flour
2 Tbs sugar
1 tsp salt
2 tsp yeast

put ingredients (use 4 Tbs of the butter) in bread machine in order listed. Use the dough cycle. When cycle is done, turn dough out onto a lightly floured surface. Roll into a 12 inch cirle, brush with remaining 2 Tbs butter, and cut into 12 wedges. Roll up wedges from the wide end to the point and place pointed side down 2 inches apart on greased baking sheets. Cover and let rise for 20 minutes. Bake at 375 for 17-20 minutes.

Cornflake Cookies

From Ang/JaJireh on SL. All notes are hers.

2 cups corn syrup
2 cups sugar

Bring these ingredients to a boil on in a heavy saucepan on the stovetop. When boiling, remove from heat and add:

2 tsp vanilla
2 cups peanut butter

Stir, melting the peanut butter. In a separate bowl, have

10 cups cornflakes

already poured. Pour the peanut butter cream mixture over top, stir quickly, pour into a 13x9 baking pan.

Allow to cool, cut into squares, steal two, then hide the pan.

At intervals, return to the hiding place, snag a morsel or two, cover.

When children arrive, allow them each ONE cookie bar, that you've set out on a plate, lest they learn the hiding place. When plate is empty, refill for tomorrow.

Meanwhile, continue sneaking until pan is completely gone, save tomorrows' snack for the young'uns.

Italian Turkey Sausage

1 lb ground turkey
1/4 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1-1/4 teaspoons ground paprika
2-1/2 teaspoons vegetable oil
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
1/4 teaspoon red pepper flakes (optional--leave out for sweet Italian sausage)

Place the ground turkey into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender, food processor or mortar and pestle, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground turkey until well blended. Refrigerate for 24 hours to let flavors blend.