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Mary Ehlers' Nugget - The Zebra

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Christmas<br />

Attic<br />

Advent<br />

Artwork<br />

Auction<br />

<strong>The</strong> Advent art work that graced<br />

the outside of Old Town’s Christmas<br />

Attic store was recently<br />

auctioned, with proceeds going<br />

to the Make-A-Wish Foundation.<br />

<strong>The</strong> art work was made by various<br />

community schools, churches<br />

and local artists.<br />

PHOTOS BY HARRY MERRITT<br />

Jeff Dailey and Dennis Jacobs of<br />

Delaware place a bid on one of the<br />

pieces.<br />

T H E V I N T A G E<br />

R E C I P E B O X<br />

<strong>Zebra</strong>’s Favorite Chili<br />

2 pounds ground beef (80/20 works well)<br />

1 medium yellow or Vidalia onion, finely chopped<br />

1 6-ounce can regular Hunt’s® Tomato Paste<br />

1 15-ounce can regular Hunt’s® Tomato Sauce<br />

3 Tablespoons Heinz® Ketchup<br />

Approximately 2-3 Tablespoons (to taste)<br />

chili powder of choice<br />

Approximately 1 Tablespoon (to taste)<br />

granulated sugar<br />

1 large can/jar (approximately 9<br />

ounces) regular sliced mushrooms of<br />

choice<br />

1 28-ounce can regular Hunt’s® Whole<br />

Tomatoes<br />

1 medium can (approximately 15<br />

ounces) light red kidney beans of choice<br />

1 bag finely-shredded Sharp Cheddar<br />

cheese of choice<br />

1 container sour cream of choice<br />

1 bag regular FRITOS®<br />

On medium heat, brown meat, and drain<br />

off excess fat. Add finely chopped onion,<br />

and cook until onion is translucent. Stir to<br />

blend. Add tomato paste, tomato sauce<br />

and ketchup. Stir to blend. Add chili powder<br />

and sugar in incremental amounts, going<br />

back and forth with each until you achieve a<br />

sweet, yet savory taste. <strong>The</strong> chili should not<br />

be spicy hot. (If you add too much of either,<br />

adding more of the other will counterbalance<br />

the taste.) Drain and add mushrooms. Stir<br />

gently to combine. Add whole tomatoes with<br />

juice (do not drain). Stir gently to combine,<br />

Fay Carter (Co-owner, Christmas<br />

Attic), Maura Harty, (CEO- Make-A-<br />

Wish-Foundation), Cheri Hennessey,<br />

(Co-owner Christmas Attic),<br />

and <strong>Mary</strong> Martinez (Regional<br />

Director, Make-A-Wish-Foundation)<br />

pose in front of Advent art work<br />

displayed for the auction.<br />

Local artist Shelly Colliveer kneels<br />

in front of 2 of the 3 Advent art<br />

work pieces she prepared for the<br />

auction. <strong>The</strong> Gabriel painting is<br />

especially unique. She was inspired<br />

by an 18th-century stain glass<br />

window.<br />

If you have a tried<br />

and trusted recipe<br />

that is quick and<br />

easy and gets rave<br />

reviews, please<br />

share it with us by<br />

emailing recipes@<br />

thezebra.org.<br />

using a wooden spoon to break up the whole tomatoes. Drain and add<br />

kidney beans. Stir gently to combine. Taste to determine if more chili<br />

powder and/or sugar are needed. Let simmer for 15 minutes on medium<br />

to low heat. Top each bowl of chili with a handful of shredded cheese,<br />

a dollop of sour cream and FRITOS® to taste. Serve and enjoy! Can be<br />

refrigerated and reheated for several days. Freezes well.<br />

Recipe Recipe Courtesy of Park R. ‘Randy’ Miller, Tallahassee, Florida<br />

Catch the <strong>Zebra</strong> online at www.thezebra.org and also on LocalKicks.com<br />

Catch the <strong>Zebra</strong> online at www.thezebra.org and also on Local Kicks<br />

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JANUARY 2012 <strong>The</strong> ZebRA 21

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