Mary Wagstaff

Chili

1 yellow onion, chopped

1/2 lb. lean ground turkey

1 Tbsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cumin

1/2 tsp. ground mustard powder

1 Tbsp. garlic, chopped

1 can (15 oz) pinto beans

1 can (15 oz) black beans

1 can (15 oz) diced tomatoes

1/2 cup chicken broth

1/4 cup black olives

1/4 cup green onions, chopped

top with 1/2 Tbsp. sour cream

Brown turkey, drain extra fat if necessary. Add onions and cook until clear. Add in all of the spices and cook for one minute. Then add in the beans, tomatoes, and broth. Cook until bubbly. 

Corn bread

1/2 cup plus 1/8 cup sugar

1/2 cup melted margarine

1 cup buttermilk

1 cup corn meal

1 cup flour

2 eggs

1/2 tsp. baking soda

1/2 tsp. salt

Combine all.  Bake at 350 for 30 minutes or until edges are golden.

Honey Butter

4 Tbsp. honey added to butter

Raspberry Pretzel Salad

First Layer:  3/4 cube margarine or butter

1 Tbsp. sugar

1/4 cup broken pretzels

Mix well and press into pan.  Bake at 400 for 6-8 minutes

Second Layer: 4 oz. cream cheese

1/2 cup sugar

4 oz. cool whip

Mix cream cheese and sugar.  Fold in Cool Whip.  Spread over crust.

Third Layer: 1 (8 oz.) package frozen raspberries

1 small package raspberry jello

Thaw raspberries; drain juice.  Add enough water to juice to make 1 cup liquid.  Heat to boiling.  Dissolve fellow in hot liquid.  Add fruit and chill until syrupy.  Pour over cream cheese mixture until set (over night).