CBJ Lure 9.10.18

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GAME DAY HEARTY MEXICAN DIP MAKES 4 CUPS 1 pound lean ground beef 1 medium onion, finely chopped (1 cup) 1 3/4 cups mild picante sauce or 1 can (14 1/2 ounces) Mexicanstyle diced tomatoes 1 can (4 ounces) chopped green chilies 1 cup water (divided) 1 package (2.75 ounces) regular country gravy mix 1/2 package (16-ounce size) processed Mexican cheese food, cubed 1 teaspoon ground cumin 1 teaspoon finely chopped jalapeño pepper (optional) Chunks of French bread, tortilla chips or corn chips In 4-quart saucepan or Dutch oven, cook and stir ground beef and onion until beef is browned; drain. Add picante sauce, green chilies and 1/2 cup water; heat to boiling. Meanwhile, dissolve gravy mix in 1/2 cup cool water; stir into boiling mixture until slightly thickened. Reduce heat to low; stir in cheese until melted. Stir in cumin and jalapeño pepper. Heat through. Serve warm with bread chunks, tortilla chips or corn chips. FROM “TAILGATES TO TOUCHDOWNS: FABULOUS FOOTBALL FOOD” BY NINA SWAN-KOHLER IOWA HAWKEYE CHILI SERVES 10 2 tablespoons olive oil 1 large yellow onion, chopped 3 cups yellow bell peppers, chopped and divided 3 clove(s) garlic, minced 2 pounds ground turkey, or ground chicken 2 (28 ounces each) cans diced tomatoes 4 (15 ounces each) cans no-saltadded black beans, rinsed and drained 2 cups chicken, or vegetable broth 4 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon granulated sugar 1 fresh lime, juiced Kosher sea salt, to taste Fresh cilantro, chopped, for garnish Shredded cheddar cheese, for garnish Kettle chips, for serving In a large pot, heat oil over medium heat. Cook onion, 2 1/2 cups yellow peppers and garlic, 5 minutes or until softened, stirring often. Add turkey and cook until no longer pink, about 5 minutes, using a wooden spoon to break up the meat. Stir in tomatoes, beans, broth, chili powder, cumin and sugar. Bring to a boil; reduce heat to maintain a simmer, stirring occasionally. Cover and simmer 45 minutes. Stir in lime juice and season to taste with salt. Top chili with remaining 1/2 cup chopped yellow pepper, cilantro and cheese. Serve with kettle chips. SOURCE: WWW.HY-VEE.COM IOWA STATE WHITE CHILI SERVES 12 8 slices peppered bacon, diced 1 cup white onion, diced 1 cup green bell pepper, diced 1 pound smoked pork loin, cooked and cubed 2 cups half-and-half 2 cups chicken broth 1 (1-ounce) packet chili seasoning 1 (8 ounces) package shredded pepper Jack cheese 2 (15 ounces each) great northern beans, drained and rinsed 1 (15.5 ounces) can chili-style beans in chili gravy 2 tablespoons corn starch 2 tablespoons water White rice, cooked, hot, for serving In a large pot, cook bacon over medium heat for 5 minutes or until crispy, stirring occasionally. Transfer cooked bacon to a paper-towel lined plate. Do not drain grease from pot. In the same pot, cook onion and bell pepper for 1 minute. Add pork loin and cook 1 minute. Stir in half-andhalf, broth, chili powder, and reserved bacon pieces and bring to a boil. Stir in cheese until completely melted; reduce heat to maintain a simmer. In a small bowl, whisk together cornstarch and water until smooth; whisk into chili to thicken. Increase heat to high, and boil for 30 seconds. Remove from the heat. Carefully stir in northern beans and chili beans to avoid breaking or mashing the beans. To serve, spoon chili over white rice. SOURCE: WWW.HY-VEE.COM 36 LURE FALL 2018
HOME DECOR • LIGHTING • RUGS • FURNISHINGS • KITCHENWARE CUSTOM CABINETS • CUSTOM WOOD SIGNS • CLOTHING TWO LEVELS & OVER 6,700 SQ FT AWARD-WINNING RETAIL EXPERIENCE 200 N LOCUST ST • EDGEWOOD, IA • M-F 8A-7P & S-S 10A-3P Boost Your Holiday Sales Reserve your ad space in our holiday gift guide. Contact Judith today judith@corridorbusiness.com or 319.665.6397 x 318 LURE WINTER EDITION DEADLINES OCT. 12TH shop . spend . eat . enjoy LURE FALL 2018 37
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Page 21 and 22: Bobby Jett, and his Hungarian Vizsl
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