Taco Stackers

1 lb hamburger
1 chopped onion

1 can tomato paste
1 can tomato sauce
1 & 1/4 cups water (I'm actually not sure if this is the right amount...I'm just guessing. Maybe put in one cup and then add more at the very end (once you've added the rice) if you don't like the consistency. More water mixes in well if it's a little dry, so don't worry about that).
1 TBL sugar
1 tsp garlic salt
1 tsp chili powder
1 tsp salt
1 tsp oregano

2 c cooked rice (like, take two cups of dry rice, then cook it)


Brown and drain hamburger and onion – add all ingredients EXCEPT rice – simmer 30 minutes (you can just let it simmer while the rice is cooking) – add rice – serve over fritos (scoops, please. it's much better that way) and top with grated cheese.

You can also top it with lettuce and tomatoes, kinda like a stacked taco

Cheddar Chicken Chowder

from the one and only Pendulum Court...shhhhh....

1 lb chicken breasts
5 slices of bacon
3/4 lb red potatoes
1 c red peppers
1 tbsp margarine
1 clove garlic
1 cup chopped onion
2 1/2 tsp soup base, chicken paste (like chicken bouillon cubes)
6 c water
1 c flour
2 1/2 c 1% milk
3 c frozen corn
2 tsp pepper
2 tsp salt
1 1/2 c shredded cheddar cheese

Cook chicken, then chop into 2 inch cubes. Cook bacon until crisp (oven at 350 degrees for 10-12 min). Place potatoes in large pot and cover with water one inch above the potatoes. Boil for approx. 15 min or until tender. Wash and dice peppers. In large pot, saute margarine, garlic, onions and peppers over medium heat. Add chicken paste, water, and chopped chicken to pot. Stir well then bring to a boil. In a bowl, combine flour and milk. Whisk until all lumps are removed. Add slowly to soup. Cook on medium heat for 20 minutes until thick, stirring frequently. Cut up boiled potatoes. Add potatoes, frozen corn, salt, and pepper to soup. Reduce heat to low. Add cheese to soup. Further reduce heat to simmer and stir until cheese is melted.

*the Pendulum Court forgot to mention when to put in the bacon. I'm not sure if it was supposed to be sprinkled on top just before serving or what, but I threw it in at the end before I put the cheese in.

Spaghetti Sauce

This one comes from my step mom. She doesn't know I'm putting it on here, and would probably make me eat spaghetti until I died if she found out.

(That was a reference to the movie Se7en, which I don't expect any of you to have seen or ever seek it out to see it...)

Mix the following together in a large pot. Clearly you'll want to brown the beef in a separate pan while combining the rest of the ingredients in the pot.

• 1.5-2 lbs. browned ground beef (1.5 lbs for slightly thinner sauce, 2 lbs for thicker sauce)
  
• 1 12-oz. can tomato paste
• 2 14.5-oz. cans diced tomatoes
• 1 tsp. onion -OR- 1 small onion diced. (probably more like 1/2 onion, but a full onion works too if you like it)
• 1 tsp. garlic powder
• 2 tsps. oregano
• 1 tsp. Tabasco (or any hot sauce)
• 1 Tbs. Worcestershire sauce
• 12 oz. ketchup (one small bottle? Or you can use the 12-oz. can from the tomato paste to measure)
• 5 bay leaves
• Pepper to taste

Basically, the longer you let it simmer the better. Three or four hours is ideal, but it will still be delicious after just 30-45 minutes.

By the way, for those who like sloppy Joes, I've found this also makes really good sloppy Joe material. If you may decide to use it for that, I would recommend using the 2 lbs. of ground beef.

p.s. my step mom is not a psycho.