TUESDAY'S LUNCH SPECIALS

(Got your favorite COMFORT FOOD recipe? ok! send it on in! oddtodd7@hotmail.com)
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GRAPE NUTS CHILI

Swear to god it works.  Sounds gross at first, but you might like it, and
since you have the grape nuts anyway, it's worth a try.

What you need:

1 cup Grape Nuts
1-2 cups tomato juice (I use the little individual cans so that you don't
have the whole jar sitting in the fridge for months)
OR substitute crushed canned tomato if you like tomato bits in your chili
1 can kidney beans if you like 'em
1/2 an onion chopped fine, or onion powder, or leave it out entirely if you
don't like it
1 red pepper (also optional)
2 teaspoons garlic powder or 1 teaspoon garlic (also optional)
1-3 tablespoons chili powder to taste (I like 2)
Vegetable oil
Taco shells (required)
Taco toppings (lettuce, tomato, shredded cheddar, sour cream, guacamole, hot
sauce, whatever you like)

Chop up everything you need for taco toppings before you start.  Preheat
your oven for the taco shells.  Pour some oil in a pan and fry up the onion
for a few minutes if you're going to use the onion.  Chop up the red pepper
if you're using the red pepper.  Open the can of kidney beans and drain.
Pour the tomato juice or crushed canned tomato in the pan.  Pour in the
Grape Nuts.  Pour in the kidney beans.  Pour in the red pepper.  Scoop in
the chili powder.  Add garlic powder or garlic if using.  Now, keep stirring
for 10 minutes.  Don't leave to go watch TV or nothin' because the stuff
burns to the bottom of the pan really quickly.  Add more tomato juice or
crushed tomato if it's looking too dry.  Add like 1/4 cup water if you run
out of tomato juice or crushed tomato.  When you're about 2 minutes from
done, pop the taco shells in the oven.  When the taco shells are done, take
the chili off the stove and take the taco shells out of the oven.  Scoop the
chili in the taco shells, add toppings, and eat.

This is a really low-fat and healthy recipe.  My Mom used to make it when my
Dad had high cholesterol and we cut out the beef.  Seriously, it sounds
gross with the Grape Nuts, but it comes out tasting somewhere between beef
and refried beans.

-adam

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Chicken corn soup

From Funky John in Austin, Texas.

Ingredients:
1 chicken or a package of cut up chicken
2 cans of whole kernel corn (fresh sweet corn is even better)
6 hard boiled eggs (chopped)

Directions:
Simmer chicken in enough water to cover until meat separates easily from the
bones. Remove chicken and cool. Take all the meat off the bones and
refrigerate. Discard all the skin and bones. Refrigerate broth. The next day
skim all the fat off the broth and add chicken, corn and eggs. Salt and
pepper to taste. Serves about 10.

You can't use leftover chicken or turkey.

I like this recipe because it reminds me of home in the Pennsylvania Dutch
country.

Do you have a recipe? Send it on over! People like them!

Please include the following in your email:

1. The name of your recipe.

2. Where you are from.

3. Why you like it.

oddtodd7@hotmail.com