Favorite Cookbooks

by Renae

I've gone through every cupboard and closet pulling out as much stuff as I can. Prying things out of my fingers and my mind. Letting things go so there is less to pack. Today I stalled at the kitchen cupboard. My cookbooks take up half a shelf. Many of them are old friends.

They've taught me how to cook. They've introduced me to spices and healthy, homemade food. The following are a few of the well-worn, food splattered cookbooks being carted to Idaho:

Kitchen Wisdom by Pamela Cross- One of my first cookbooks. It is now out of print, but perhaps you can find it in a used bookstore. The recipes are delicious although few. They are scattered amongst helpful information like how to set up a pantry, essential kitchen tools, and introductions to various spices. An inspiring introduction to cooking.

More-with-Less Cookbook by Doris Janzen Longacre- A Mennonite cookbook focusing on healthy meals with low cost, low fat, and low sugar. Real food. My first introduction to recipes based on something besides meat.



A Taste of Country- A wedding gift I still use. Contains a variety of recipes, and my family likes every dish I've cooked.

Better Homes and Gardens New Cook Book- Inherited from my grandmother last year. A wonderful resource with delicious recipes for everything. Lots of basics and picture tutorials.



What are your favorite cookbooks? Please leave a comment to let me know!

Four Layer Cincinnati Chili

from Renae

I just got an email requesting this recipe from my husband. He's staying with Julie, Jodi, and Jessica's mom while I paint and pack. (Yes, we are moving back to Idaho, in case you haven't heard.) It must be his turn to cook.

This meal is one of our family favorites. Combining beans and pasta may seem strange, but it's tasty and inexpensive. A great way to feed a family or a homesick husband.

Ingredients

• 1 lb ground beef (optional)
• 2 onions, finely chopped
• 2 cloves minced garlic
• 1 can (28 oz) stewed tomatoes, undrained
• 1 C water
• 2 Tbls chili powder
• 1 tsp each: salt, cumin, and paprika
• 8 oz think spaghetti, cooked and drained
• 1 can (15 oz) kidney beans (or equivalent cooked dried beans)
• 1 C finely shredded cheddar cheese

Directions

1. Brown ground beef (if using), 1 chopped onion garlic in a Dutch oven. Drain fat (if using beef). 2. Stir in tomatoes with juice, water, spices, and beans. Bring to a boil; reduce heat and simmer, uncovered, 45 min.
3. To serve, layer spaghetti, chili, chopped onion, and cheese on individual plates. Serves 6.