It’s no April fool—you get two recipes this time.
Two slow cooker Chili
4 pounds lean hamburger meat
1 pound breakfast pork sausage
1 large onion
2 packages (1 ounce each) Williams Chili Mix
4 bottles (12 ounces each) Heinz Chili sauce
1 cup Pace Picante Medium Chunky Salsa
2 cans chili beans (My daughter Christie substituted the equivalent of one can of beans with leftover bean soup.)
Chop the onion. Cook the onion with the meat in a large skillet. With a slotted spoon, dip the meat and onion from the skillet and add the other ingredients to a large bowl. Stir. Cook in two medium slow cookers for four hours.
I found this shake recipe in some of my old files when I was searching through for memoir-worthy stuff. I have no idea where I got the recipe from, or when, because there was no date, but I was tickled that it says to pour over the sink. That does sound like a suggestion I would be liable to give in Kathy’s Kitchen, or even in a lesson as a rehab teacher.
5 tablespoons smooth peanut butter
2 cups milk
2 cups chocolate ice cream, softened
In a big bowl, place the peanut butter; pour in the milk and mix with a fork. Add ice cream; mix with an egg beater until everything is foamy. Pour the milk shake into four glasses. Pour over the sink in case you spill.