DOWN SOUTH COOKIN’
BUFFALO’S OWN TWO BEAN CHILI Ingredients: 1 lb lean ground beef Black beans Pintos Corn 1 cup steamed whole kernal Videllia Onion Chili seasoning
Wash and soak beans in cold water. I soak mine overnight. Drain. In frying pan, brown ground beef, adding chili seasoning powder. In a pot, cook beans in water. Bring to a boil and then turn it down to low and cook for an hour or until beans are at your desired ten- derness. Drain off water. Add corn, small Vidalia oin- ion, chopped. Drain grease from ground beef and add beef to beans and corn, stirring over medium heat. Depending on how you handle spice, you may choose to add some Tobasco sauce for kick. I don’t. As I’ve gotten older, my stomach does not like peppers and hot stuff.
Serve with Mexican cornbread Cold beer or wine.
MUSSELS OF LOVE Ingredients Pasta (Angel hair or spaghetti noodle) Mussels (Frozen in garlic sauce or fresh) Garlic sauce and butter (if preparing fresh) Walnuts, chopped Parmisan cheese Whole Wheat Pita or crusty Italian bread
Prepare pasta noodles as usual, boiling on stove top. When done, drain and add in chopped walnuts.
Use frozen mussels in the shell, microwave. (Mine were “in garlic sauce”) or prepare fresh shellfish on stove top by sauteeing and sim- mering in garlic sauce and butter.
In a bowl, place noodle/not mixture. Remove mussels from shells and add the meat to the noodles, pouring the liquid from the mussels over the noodles. Sprinkle with parmissan cheese.
Serve with half a pita or a chunk of toasted crusty Italian bread, and a glass of red wine.
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