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Dear Readers,

We’re having our annual Super Bowl party and the main dish will be the “Super Bowl Chili Dogs”.  Take bun length all beef hot dogs and cover them with “Carolina Hot Dog Chili”, some chopped onion and shredded cheddar cheese.  Fill a fresh hot dog bun with these ingredients and you’re ready to eat a “Super Bowl Chili Dog”.  The recipe for the hot dog chili was adapted from “Desperation Entertaining” by Beverly Mills and Alicia Ross and was printed in the Raleigh, NC News and Observer.  This chili is very tasty and can be made two days in advance.  Mimi guarantees that this chili dog will be the best you have ever eaten!  Have fun watching the Super Bowl.  Yeah Ravens!!!

Carolina Hot Dog Chili

1-1/4 pounds ground beef

1 cup chopped onion

1 – 6 oz. can tomato paste

1/2 cup ketchup

1 tablespoon chili powder

2 teaspoons Worcestershire sauce

1 teaspoon cider or white vinegar

1 teaspoon salt

1/4 teaspoon black pepper (optional)

Place the beef, onion and 2 cups water in a Dutch oven or soup pot over high heat.  Bring to a boil.  Reduce heat to medium and stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using.  Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.

Continue to cook at a simmer, stirring about every 5 minutes for a total of about 30 minutes.  As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn’t stick.  Refrigerate, covered, up to 2 days, or freeze in small freezer bags for up to 6 months.  Thaw or reheat in a microwave stirring often.

Yields about 1 quart.  There are 55 calories and 4 grams of fat per each 2-tablespoon serving.

Enjoy and remember to

Keep smilin’!

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Dear Readers,

This coming Sunday will be a day of watching football and eating good food.  Mimi will be viewing the game in spite of the fact that the Eagles didn’t make it through the playoffs.  Oh well, there’s always next year!

Have a great recipe for the pigskin feast.  It’s easy, can be made in advance, (actually tastes better reheated) and my friends have really enjoyed it for the past few years.  It’s Taco Soup and it feeds about 15 people.  The ingredients can also be halved for a smaller batch.  Be sure to serve the soup with bowls of grated cheese (cheddar or pepperjack), taco chips and extra hot sauce for those who want to “kick it up a notch!”

Taco Soup

2 pounds ground turkey (I use all white meat for less fat)

2 medium onions, chopped

salt and pepper (optional

1 can whole kernel corn (I use white shoepeg corn)

2 cans (27 ounces) red kidney beans

3 cans (28 ounces) stewed tomatoes

1 package taco seasoning

1 package ranch salad dressing

2-1/2 cups water

Instructions:  In large cooking pot, saute turkey and onions.  Add salt and pepper to taste, if desired.  Add remaining ingredients and simmer for 30 minutes.

One more Super Bowl item:  Did you see the article about a reporter from the Hispanic media who dressed up like a woman to interview the players?  What’s up with that???

Keep smilin’!

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Dear Readers,

It has come to Mimi’s attention that she has some gentlemen readers.  So this blog is for you!

The following are my sports observations:

  1. Congrats to Wake Forest for beating Duke recently in college football
  2. Cheers to Big Brown for winning the Ky. Derby, even if he couldn’t secure the Triple Crown
  3. Here’s a shout out to Ryder Cup heroes – Anthony Kim and Kenny Perry
  4. A big hooray to the Phila. Phillies for winning the 2008 World Series.  It was especially exciting to see their pitcher hit a homerun.
  5. Steve Nash, a Phoenix Sun player, is still a hunk, even if “Hubby” thinks he’s slowing down
  6. Mimi has no interest in wrestling, ice hockey, boxing or downhill skiing . . . yet!!!

 

Keep smilin’.

 

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