Mama's Chili Recipe

1 1/2 pounds of ground chuck, browned and drained
1 quart diced tomatoes1 small can (8 oz) tomato sauce
1 can (15 oz) kidney beans, drained
1 ounce chili powder
Salt and pepper to taste
1 small diced onion (optional)

Mix all ingredients and cook on medium heat for about 1 1/2 hours. You can also mix the ingredients in a crock pot and simmer on low for 6 to 8 hours.

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Random Thoughts

When I cook I try to use fresh or homemade ingredients instead of canned or prepackaged when ever possible. I am a believer that all of the preservatives put in foods and the chemicals in fertilizer are the main sources of major disease and other health problems.

I have found that my over active son is more in control when his diet is restricted from prepackages foods and meats raise with growth hormones. That there is proof enough for me that the things added to our food alters the human body in ways we have no control over.

I grow and raise a lot of our food. What I do not grow or raise I purchase from local farmers that do not use commercial fertilizers or growth hormones. Nothing tastes better than fresh eggs, meat, fruits and vegetables. Since we can not grow a lot of stuff year around I either freeze it or can it so that we can eat it through the winter. This not only keeps us from not eating preservative but it tastes so much better.

I like to purchase local because I believe in supporting my community not the large corportations. I also like knowing how my food was grown and what was added to it (nothing). Do you know what is in your food? Do you know who handled your food?

Meatballs Stroganoff

1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)



In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.


In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley.



Serves 6 to 8



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Skillet Ham, Cabbage and Potatoes

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup water3 large potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham


In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Serves 4

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Chicken Tostada with Southwest Jalapeno Crema

1/2 cup Mexican crema or Sour Cream
1 tbsp minced Jalapenos
1 tsp Southwest seasoning, divided
3 cups shredded deli rotisserie chicken
4 tostada shells
1 (15 oz) can black beans, drained, rinsed
1/2 cup chopped green onions
1 cup shredded Mexican cheese blend
1/4 cup thick refrigerated salsa

Heat of to 350 degrees. Combine crema, chile and 1/2 tsp of Southwest seasoning in small bowl. Combine chicken and remaining 1/2 tsp seasoning in medium bowl.

Place tostada shells on baking sheet. Top with beans, chicken, green onions and cheese. Bake 8 to 10 minutes or until cheese is melted and ingredients are heated through. Top with salsa and crema mixture.

Serves 4
From Cooking Pleasures Magazine

Welcome to Chef Mom

Welcome to Chef Mom.

I get a lot of emails and phone calls from people wondering what to fix for dinner tonight. The most common comment I hear is "I'm tired of the same old things.". I know have a solution to their problem. I have created this site for all of my friends, family and new online friends to give them some new ideas.

I will happily give credit to anyone or anyplace I got the recipe if I know who they are. I have many recipes that I have no idea where they came from. Seems I have a recipe elf in my house. He loves to leave me new recipes to try. Cooking and eating very tasty meals should be an enjoyable time in your day, not a stressful challenge.

At my house dinner is a family event. Everyone sits at the table and has good conversation, tells about their day and plans. It brings the family closer and is the only time everyone makes sure they are home. No one wants to pass up a good meal.

I hope you enjoy my selection of recipes and would love to hear your comments and suggestions.