Showing posts with label Childhood favorite. Show all posts
Showing posts with label Childhood favorite. Show all posts

Monday, July 28, 2014

Chocolate Berry Truffle Cheesecake



When I was a teenager, my dad decided he wanted to learn how to make gourmet cheesecakes. He bought a recipe book featuring a large variety of cheesecakes, and started baking. These cheesecakes were a big departure from the no-bake Jell-O cheesecakes of my childhood. There was a year or two when we were almost constantly trying new fancy cheesecake recipes, everything from Chocolate Turtle Cheesecake to No-Bake Peanut Butter Cheesecake to Banana Split Cheesecake. Mmm. Those were good times.

The very first cheesecake that Dad made out of that beautiful little book was called Chocolate Raspberry Truffle Cheesecake. It was a 10-inch cheesecake that used 2 full pounds of cream cheese, a lot of chocolate chips, and seedless raspberry preserves. He took the sides off the springform pan too soon, so it ended up being a giant shapeless blob in the refrigerator. But it was the richest, most decadently delicious shapeless blog any of us had ever experienced. It was amazing.


After that first cheesecake, Dad's skills improved and we had no more shapeless blobs occupying the place of honor on the fridge shelf. With each cheesecake, he (and those of us kids who watched or helped) learned about ways to keep the cheesecake from cracking, how to mix it properly to reduce lumps, how to bake it and cool it just right. For instance, scrape the sides of the bowl very frequently while mixing, especially after adding a new ingredient. The cheesecake is done baking when the middle half is still relatively jiggly - if it doesn't still jiggle it's overdone. Make sure to let the cheesecake cool completely (and slowly) before removing the springform pan sides. If your cheesecake cracks it's perfectly acceptable to top it with whipped cream or sweetened sour cream to hide the cracks! But still, no matter how many successful and beautiful masterpieces Dad turned out, that first sloppy pile of cheesecake-y goodness has always been my favorite.

The recipe calls for seedless raspberry preserves. But I can't always find those, I don't know why. So I'll sometimes use a different type of berry preserves, with great results. This time I used seedless blackberry preserves. I'll compromise on the type of berry the preserves are made of, but I won't compromise on the fact that they have to be seedless. To get the smooth, perfect texture in the chocolate truffles, you need to use preserves that don't have seeds or chunks.


Chocolate Berry Truffle Cheesecake
Crust:
1 1/2 cups finely crushed cream-filled chocolate sandwich cookie crumbs
2 tablespoons margarine, melted
Filling:
1 1/2 pounds cream cheese, softened
1 1/4 cups sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
Truffles:
8 ounces cream cheese, softened
9 ounces semi-sweet chocolate, melted
1/2 cup seedless raspberry preserves
Topping:
6 ounces semi-sweet chocolate
1/3 cup heavy cream

1. To make crust, combine cookie crumbs and margarine and press into the bottom of a 10-inch springform pan. Set aside.
2. Preheat oven to 325 degrees.
3. To make filling, with an electric mixer set on medium speed combine 1 1/2 pounds cream cheese and sugar until well blended (scrape sides of bowl frequently throughout steps 3-7 to prevent lumps).
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream and vanilla and then pour into prepared crust. Set aside.
6. Combine 8 ounces cream cheese and melted chocolate, mixing at medium speed until well blended.
7. Add raspberry preserves, mixing together well.
8. Drop chocolate raspberry batter by tablespoonfuls onto plain cream cheese batter in pan (I used my 2-tbsp. cookie scoop). Do not swirl.
9. Bake for 1 hour and 25 minutes.
10. Remove from oven, loosen cake from sides of pan, and let cool on a wire rack for 1 to 2 hours before removing from pan (I actually leave it in the pan until ready to serve).
11. To make topping, cook chocolate and heavy cream over low heat, stirring constantly, until chocolate has melted and mixture is smooth.
12. Remove from heat and spread over cooled cheesecake.
13. Chill for 4 to 6 hours.

After dolloping on the chocolate truffle mixture and placing in the oven.

Immediately after removing from the oven. The cheesecake sinks quite a bit while cooling, that's normal. I baked the cheesecake last night, forgive my use of the camera flash!

After cooling, the cheesecake is at least half an inch shorter than it was before.

Freshly covered in chocolate ganache.






Rich, dense, chocolaty. The most intense cheesecake experience ever.

Linking:
Think Tank Thursday
One Project at a Time
Link Party Palooza
Strut Your Stuff Saturday

Saturday, August 28, 2010

Hamburger Stroganoff

This is one of those meals that we ate a lot while I was growing up. It's quick, it's easy, and it's cheap. And most importantly, it tastes good! Just another great recipe to help stretch your grocery dollar. :-)


Hamburger Stroganoff
1 small onion, chopped
1/4 tsp. garlic salt
1 tbsp. oil
1 lb. ground beef (we usually get away with using less)
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 cup sour cream*

Brown onion and garlic salt in oil. Add ground beef, salt, and pepper. Cook until ground beef is browned, then add mushroom soup. Simmer 5 to 10 minutes.

Just before serving, stir in 1 cup sour cream. Serve over hot cooked rice or noodles.


*If you don't have sour cream, you can use this substitute instead:
Combine 1 cup canned milk with 2 tbsp. lemon juice, and let stand 5 minutes. Add 1/4 cup mayonnaise and mix well.

Thursday, August 13, 2009

Upside-Down Shepherd's Pie

This morning as I talked on the phone with my sister, she mentioned that she had the ingredients for shepherd's pie and would probably make it for dinner. From that moment on, I started craving shepherd's pie - man, that stuff is so good! It's one of those foods that my mom would make sometimes while I was growing up, and I've always loved it so much!

I wanted to make some for lunch, but by the time it occurred to me to start cooking lunch, it was already after 12, so there wasn't time to make the mashed potatoes and the filling and bake it - it would be far too late by the time it was done and we would all be far too hungry. So I came up with this faster version - serving the meat-and-vegetable filling over top of mashed potatoes. No heating up the oven and taking a long time to bake the pie. It ended up being a delicious alternative to the real thing!


Upside-Down Shepherd's Pie
1/2 lb. ground beef
1/2 onion
1 can green beans, drained
1 can diced tomatoes
1 tbsp. Worcestershire sauce
Salt, pepper, and garlic powder to taste
Mashed potatoes

Cook ground beef and onion until beef is browned and onion is tender. Add beans, tomatoes, and Worcestershire sauce. Season to taste with salt, pepper, and garlic powder, and heat through. Serve over hot mashed potatoes.

For the potatoes, I just cut up several baking potatoes (I left the skin on because I love it so much!) and boiled them until tender. Then I mashed them up with a bit of milk and mayonnaise (which made it nice and creamy), and salt and pepper.


This turned out so yummy! It had that awesome shepherd's pie flavor that I love so much from childhood, but was so much faster than the traditional version. This little meal is definitely one I'll remember and make again.

By the way, to make this into a regular shepherd's pie, just spread the filling into a baking dish, top with dollops of mashed potatoes (mix in an egg for added sturdiness), and sprinkle with shredded cheese. Bake at 350 until heated through and bubbly, about 30 minutes.

Monday, May 25, 2009

Hashbrown Casserole


Casseroles tend to be some of the ugliest foods you can possibly make. Seriously, I don't think I've ever had a truly photogenic casserole. That said, this is one of the tastiest unphotogenic casseroles I've ever eaten.

This is one of the recipes that my mom would make when I was growing up. Actually, that's technically not entirely true - she first made it when I was a teenager. But I still had a bit of growing up to do at that point so I guess I can still say that. Anyway, no matter how long it's been since the first time I tried it, I still very much love it every time I eat it! It's a rich, fattening casserole that is full of comfort food goodness. Yummy potatoes baked with a tangy, cheesy, creamy sauce - yum! I made it tonight because it's a pregnancy craving I've been feeling for at least a week. Had to have it.

The recipe calls for frozen hashbrowns, but you can also use tater tots or other form of frozen potato food.

Hashbrown Casserole
2 lb. frozen hashbrowns
1/2 stick (1/4 cup) margarine, melted
1 tsp. salt
1/2 tsp. pepper
2 cans cream of mushroom soup
16 oz. sour cream
1 lb. shredded cheese
1 lb. ground sausage or hamburger, cooked (having an aversion to ground beef lately, I skipped this)

Spread hashbrowns in bottom of 9x13 pan. Sprinkle with cooked meat. Mix soup, cheese, margarine, salt, and pepper. Pour over hashbrowns. Bake at 350 for 1 hour. You can sprinkle additional cheese on top.


This time I only made a half recipe; the full thing is a bit large for our little family, plus I only had enough sour cream for half. I didn't have frozen hashbrowns (we rarely buy them), so I microwave-baked one pound of fresh potatoes (3-4 medium) and diced them up. Since the potatoes were already fully cooked and I was only using an 8-inch baking pan, I was able to get away with cooking the casserole for only half an hour. I also skipped the additional cheese on top. Prepared this way, the casserole was even cheaper than usual. But still just as delicious!

Wednesday, December 31, 2008

Our New Year's Eve Treats!

I know a lot of people get excited about the New Year. There are resolutions to be made and eventually abandoned, and the chance to turn over a new leaf and begin life with fresh zeal and a new outlook. These are definitely good things to be excited about. But as for me, I'm mostly excited about the food. Big surprise, huh - that seems to be my favorite part of just about any holiday.

There are two things in particular that I look forward to on New Year's Eve, and we made them and have been devouring them tonight just like we have been for years. Every year we buy a couple big bag of tortilla chips and everything we need to make these two dips. I love both of these. I would just as soon throw away my right shoe as only make one of these. It has to be both. The cool freshness of the Traveling Tacos is a refreshing contrast to the warm heaviness of the Hearty Cheese Dip, and they're both so great!


Traveling Tacos (a layered taco dip)


I don't have exact amounts, so I guessed about how much I used tonight.
1 can refried beans
1/2 to 3/4 cup salsa
1 to 2 cups guacamole
8 to 16 oz. sour cream
Shredded cheese
Sliced olives
Chopped tomatoes
Shredded lettuce

Combine refried beans with salsa. Spread in a pan. The pan and amounts depend on how much you want. For our little family, we do an 8-inch casserole dish. Layer on top of the bean mixture: guacamole, sour cream, shredded cheese, sliced olives, chopped tomatoes, and shredded lettuce. Chill for a few hours, and serve with tortilla chips.

Here's a nice picture of all the layers in the pan - it looks so fresh and colorful!



Hearty Cheese Dip


This supposedly feeds 20, so we usually cut it in half and it serves the two of us and the kids quite nicely
1/2 pound ground beef
1/2 pound ground sausage
16 oz. jar picante sauce
8 oz. jar diced tomatoes with green chilies
28 oz. can refried beans
4 oz. chopped olives
3 lbs. Mexican Velveeta

Brown meat; drain. In a large pot, melt cheese, stirring every few minutes. Add picante sauce and tomatoes to melted cheese. Stir well. Cook for five minutes on medium high heat. Add remaining ingredients to cheese mixture; stir well and cook another 10 minutes. Serve with tortilla chips. Yummy!


There you have it - our family's treasured New Year's Eve fare. We've been eating these dips in my family since I was a teenager; I look forward to getting to make and eat these all year long! I remember one year I had to babysit for New Year's Eve. My mom actually sent my younger sister over just before midnight with a little of each of these dips, just so that I could participate in the tradition. My sister and I watched a movie and snacked on Traveling Tacos and Hearty Cheese Dip together, and then Mom came back and picked her up a little while later. How cool is that?

Monday, November 24, 2008

Our Big Ol' Family Dinner

My house is in shambles - we need to have everything in boxes and ready to load into the truck on Wednesday morning, so I've been really busy. So this isn't going to be the big, wonderful post that I had hoped for and planned on doing. Oh well, the food was good!

Our meal was very much like a regular Thanksgiving dinner, with turkey, ham, potatoes, gravy, fruit salad, and lots of other stuff. My contributions were a roll of cranberry butter, a jar of spiced cranberry sauce, some freezer crescent rolls (they thawed and rose beautifully, you just have to remember to keep them covered while they thaw and while they rise), and a simple chocolate cream pie.

The delicious turkey (sorry for the bad picture, Dad was still carving the ham and wouldn't let me get too close, lest I try to sneak a piece).


My beautiful, gem-like cranberry sauce.


The crescent rolls.


My yummy chocolate pie.


I also have posted a recipe for wheat salad, a delicious salad made with whole wheat berries. I plan on using that idea in a number of other salads, once we've settled in. I think you could use cooked whole wheat berries in place of noodles in a pasta salad with fantastic results! I really couldn't get enough of this salad.


Our dessert was a trio of pies provided by my sisters and I. We're kinda funny, we all decided to start slicing the pies all at the same time, providing these fun pictures.



You may notice that my sister who brought the pecan pie (left) is getting nowhere with her pie - it was kind of hard and she was having a hard time getting the knife to slice through, hence the funny faces! She was finally able to slice her pie with a big pizza slicer. :-) All three pies turned out absolutely delicious.

Anyway, sorry this isn't the big, wonderful post I promised, but I have to get back to packing and cleaning. Don't expect much in the way of posts for the next while, we're packing the computer tomorrow. I'll miss blogging and I will get back to posting regularly as soon as I can! Yesterday was my birthday and I'll post about my cake when I'm able to.

Wish us luck!

Thursday, November 6, 2008

Oven Smoked Turkey - Our Family Tradition

I don't have a picture to go with this one. Because a huge turkey isn't normally in our everyday budget, we won't be cooking this until Thanksgiving. Just picture in your mind a roast turkey.

Besides, with this recipe, what it looks like doesn't matter - everyone knows what a turkey looks like. What's important is that this is the most tender, juicy, melt-in-your-mouth delicious turkey I've ever eaten, with a wonderfully smoky flavor that stirs up memories for me of the Thanksgivings of my childhood. This is the turkey we've had almost every year since I was young. Give it a try this year and see what you think!

Oven Smoked Turkey
1 10-12 pound turkey, thawed (we usually use larger, even 15 to 20 pounds works, depending on your bucket and your oven)
8 tbsp. liquid smoke (look for it in the grocery store next to the barbecue sauce)
1/4 cup rock salt
1 cup tender quick salt (this helps to make this tender turkey even more tender. But if you can't find it, it's okay to omit it. My mom hasn't been able to find any for years)
1 gallon hot water

Put salts and liquid smoke in the bottom of a large plastic bucket (3 gallon) that has a lid. Then pour gallon of hot water in to dissolve. Put the turkey in and place a bowl right side up on top of the turkey. When you put the lid on tight, the bowl pushes the turkey under the brine. Put the bucket with the turkey and brine outside so it will stay cold, and let it soak for 15 hours. Drain and bake at 200 degrees for 15 hours (start it cooking the night before Thanksgiving - this step ensures a very tender texture). Carve and serve.

Sample schedule, to clarify: If you want to eat at about 1:00 on Thanksgiving, start the turkey soaking at 7:00 the morning before. Put it in the oven at 10:00 that night before you go to bed. It will be done at 1:00, and you can eat!

Yes, this turkey takes a very very long time. And yes, it is very much worth it.

Wednesday, August 27, 2008

Oatmeal on Toast - Comfort Food from the Farm


This morning when I woke up it was cold - cold enough to actually be uncomfortable. Hooray!!! Fall is my favorite season in the whole year, so I'm really excited to see that summer may be starting to ease up just a bit.

Since it was so nippy this morning, I wanted to do a nice warm breakfast, the kind that warms you from the inside out. A comfort-food breakfast. I immediately thought of oatmeal, then remembered the homemade bread I did up yesterday (I'll post that later). And I thought of my grandparents.

When we visit my maternal grandparents, it's like stepping back in time. They live simply - my grandfather the stoic gentlemanly farmer, my grandmother the cheerful and productive housewife. They live in a large house that my grandfather built when my mom was just a child. Grandpa spends his days out in the fields while Grandma cooks, cleans, quilts, tats, sews, knits, and does crossword puzzles.

The meals we eat at Grandma and Grandpa's house reflect their simple way of life. They're the meals that my mother grew up on - meals that a farmer's wife prepares and feeds to her farmer husband and farm-grown children. Nothing fancy - just delicious, easy, and hearty.

Oatmeal on Toast is one of those breakfasts that we would eat when visiting with my grandparents. Well, it took me a while to get up to eating it actually. When I was younger, I would eat my oatmeal out of a bowl, topped with brown sugar and milk just like I was used to. I would stare at Grandpa as he built up his breakfast, and think it was a really weird way to eat oatmeal! But now I love this hearty breakfast probably as much as he does, not only because it's good, but because of the simple and happy memories it provides.

Oatmeal on Toast
Toasted homemade bread
Jam or jelly
Oatmeal
Milk

Toast a piece of homemade bread and place it on your plate. Yes, the bread absolutely has to be homemade. If it's not, you'll end up with a soggy mess and it's not tasty at all.


Spread your bread with jam. This is our homemade apricot jam, but any will do. I have very fond memories of using Grandma's homemade crabapple jelly.


Scoop a big spoonful of oatmeal on top of your jammed-up bread.


Pour milk over the whole thing.


Now eat and enjoy! When you're done, go out and do some farming. Or spend the day playing at Grandma's house.

Sunday, April 27, 2008

Lucky Chicken


Jeff made a yummy dinner tonight. This is one of our family favorites that we make over and over. I decided to let him do this post, because he made the dinner:

This is Jeff here. This is one of my favorite recipes ever. It's as good as anything that you could get at a real Chinese food restaurant and it's super easy to make as well! You're almost sure to have the ingredients on hand (except maybe the green pepper which are really cheap right now) A few variations I like to do are to add peanuts (you'll often see those in Asian cuisine so I'm not just a weirdo), carrots, garlic or sesame seeds. If you have chow mein noodles (the little crunchy kind) by all means serve them over this with rice, they're really good.

I think next time I get on the blog here I'll have to share my egg drop soup that was so good that even Zaylee, Samuel and Rheanna (the picky eaters of the family) will eat it. It's even easier and cheaper to make but you'll have to wait for that one. Enjoy!


Lucky Chicken

1 lb. boneless chicken breast, cut into chunks

1/2 cup flour with salt and pepper to taste

2 Tbsp Oil (for cooking)

1/2 cup celery, chopped

1/2 cup green pepper, sliced

1/2 cup onion, chopped

1 Tbsp melted butter
2 Tbsp packed brown sugar

1/2 cup ketchup


Dredge chicken in flour and coat completely. In large hot pan heat oil and brown chicken. Add vegetables.


Mix melted butter, brown sugar, and ketchup and add to chicken and vegetables. Cover and simmer for 30 minutes, stirring occasionally.

Serve over steamed or fried rice.

Monday, April 21, 2008

Rice Lasagna

This is one of those things we would have all the time when I was growing up. And like most of those dishes, we've changed it around a bit to fit what we've had in the fridge at the time. Also, like many of the dishes I grew up with, this is more of a formula than an actual recipe. And the cool thing is that tonight we made this almost entirely out of leftovers we had in the fridge already!

We served this tonight with bread sticks: pizza dough sprinkled with shredded mozzarella, Italian seasoning, Parmesan, and garlic.

Rice Lasagna - How I grew up with it

Stir egg into cooked rice (this helps it hold its shape).

Mix cottage cheese, shredded mozzarella, and Parmesan.

Mix spaghetti sauce, ground beef, canned drained spinach, etc.

Divide mixtures in half and layer in a pan. Bake at 350 degrees for 30-45 minutes.

Ingredient amounts, pan size, and cooking time vary according to how much lasagna you want.

Rice Lasagna - How we did it tonight
Layer (in whatever order, but put mozzarella on top):
Rice (no egg, there wasn't enough rice to make the egg worth it)
Spaghetti sauce
Seasoned ground beef (Italian seasoning, garlic, etc.)
Canned drained spinach
Ricotta Cheese
Shredded mozzarella with Parmesan and seasonings

Same baking directions as the other one.

Like I said - it's just a formula. But we sure like it!
As a side note, though it was good with ricotta, I definitely prefer it with cottage cheese. It's what I grew up with, and it doesn't have that funny grainy texture.

Tuesday, April 8, 2008

Microwaved Chicken

In high school, I used to frequently cook chicken in the microwave as a snack. Take out a frozen chicken breast, add some Italian dressing and water, and nuke that sucker until it was cooked up tender and moist. I made a variation of that for dinner tonight. It only made enough for a couple servings, but that's good. I just went through the fridge and threw out a ton of gone-bad leftovers, and didn't want to make any more!

Take one frozen boneless skinless chicken breast. Place it on a microwave-safe plate. Drizzle ketchup on it, then spread 2-3 tbsp. unpacked brown sugar on top. Drizzle it with some salad dressing (I would usually use Italian dressing, but tonight I used Asian Sesame with Ginger). Add some water in the plate, up to 1/4-1/2 inch. Microwave at 80% for 10 minutes, then 100% for 5 minutes. At this point, break up the chicken into chunks and spoon the sauce that's collected on the plate over the chicken. Cook for another 5 minutes or so until done. Serve the chicken and sauce over rice.

I realized as I was eating it that this would be great as Hawaiian Haystacks, topped with pineapple, green pepper, tomato, cheese, etc.

Friday, April 4, 2008

Conference Menu - Part 1

Ever since we lived in Oklahoma when I was a young girl I have equated General Conference with Potato Salad. We would drive to the Stake Center, watch the first session, then picnic on the grounds between sessions, and a deliciously creamy, dilly potato salad was always on the menu. We continue this tradition even now, and the duty of making the potato salad has fallen on my shoulders (probably because I was the one who cherished this food tradition the most). I don't measure any of the ingredients, and I don't think I've made it exactly the same way twice. But I guess that's the beauty of it. Here's an approximation of how I made it this time, with notes on how I've made it other times as well, to take to Mom and Dad's house tomorrow.

Potato Salad
2 huge baking potatoes (if you don't have huge potatoes, 3 or 4 regular-sized potatoes would work)
4 eggs
Mayonnaise
Plain yogurt (this is a new addition, I've never done it with this before, but we were low on mayo. It worked better than I expected!)
Dill relish (or I just use chopped up pickles and some pickle juice)
Mustard
1/2 can olives, sliced (I don't always add these, but they're good!)
Dill weed

Cut the potatoes in 1/2- to 1-inch cubes. Cover with water and boil until done. Drain, then put in a large bowl and chill in the refrigerator. While you're doing the potatoes, boil the eggs: cover with water, bring to a boil, turn off heat, cover, let sit for a long time or until you remember that you left them there. When the eggs are cooled, peel and chop them, and add them to the potatoes in the fridge.

When the potatoes and eggs are cool, then it gets fun. Plop in some mayo and plain yogurt (start with a little, and add more if necessary). Add some relish, some mustard, the olives, and dill weed (opt.). Basically, at this point it's a pinch of this and a dash of that. I think I ended up using about 1/2 cup mayo, about 1/4 cup yogurt, 1/2 cup relish (I like lots of dill flavor), and a couple tsp. mustard. Add salt and pepper to taste. Chill until serving. If desired, sprinkle with paprika and additional dill weed to add some color.

Yes, this recipe is fairly disorganized and thrown-together, but that's how I make the potato salad, so that's how I wrote it out. Give it a try if you dare decipher my instructions!

Thursday, April 3, 2008

Poor Man's Swiss Steak or Meatballs

This is one of those recipes I remember from when I was young. I always enjoyed it as a young girl, and even though Mom hasn't made this much recently, I find I make it relatively often. I say relatively because I am constantly trying new things in the kitchen. If I make anything more than once, that's pretty often. This I have made several times since we've been married. And I love it every time. It's very easy and pretty fast to make, and consists of ingredients we almost always have on hand. Plus, as is evidenced by the title, it's inexpensive. Can't beat that!

Poor Man's Swiss Steak or Meatballs
1 lb. ground beef
1 10.5 oz. can cream soup (we usually use cream of mushroom, but I just made it with cream of celery, and was pleased with the results)
1 8-oz. can tomato sauce
Mashed potatoes

Form the ground beef into four patties or about 24 meatballs (recipe pictured with meatballs). Spray a large skillet with cooking spray; heat to about medium or medium-high. Place beef patties or meatballs in skillet. As they begin to cook, combine the cream soup and tomato sauce in a small bowl. Pour over the meat. Cover and cook over medium heat, stirring occasionally, until meat is done. Serve over mashed potatoes.

Friday, February 22, 2008

Chalupa

This is a recipe we had when I was growing up, and I always enjoyed it. However, I didn't take it with me when I moved out. So we were happy to find it on a bag of pink beans. It's just as yummy as I remembered, and easy to make.



1 lb. pink beans, rinsed and drained (pintos are an acceptable substitute)

3 lb. pork roast

7 cups water

1/2 cup onion, chopped

2 garlic cloves, minced

1 tbsp. salt

2 tbsp. chili powder

1 tbsp. cumin

1 tsp. oregano

1 can chopped green chiles (4 oz.)

Corn chips

Put all ingredients except corn chips in dutch oven, electric crockery cooker, or heavy kettle. Cover and simmer about 5 hours (on high in the crock pot, probably about medium to medium low on the stove), or until roast falls apart and beans are done. Uncover and cook about 1/2 hour to the desired thickness. Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheese, hot sauce).