In 1972, Linda and Rick moved to Virginia. We often got together with them for evenings of “Chili and Bridge”, both in Virginia and later in Pittsburgh when we all lived there. This is also better the second day.
3 T butter
3 medium onions
1 ½ pound ground beef
1 large can tomatoes
6 oz tomato paste
½ c beer
1 t salt
¼ t tobacco
2 T chili powder
1 large can kidney beans
Brown onions and beef in butter. Add all but beans. Simmer 45 minutes. Add beans. Simmer 15 minutes longer.
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews
This is a meal in itself along with French bread in the wintertime. Better the second day. It is known in our family as “Belly Button Soup” because Shannon has a “thing” about that word and when she first saw garbanzo beans, she went crazy because they looked like belly buttons.
1 pound dried garbanzo beans
2 pounds potatoes
½ pound bacon
2 onions
2 ham hocks
2 beef soup bones (I’ve left these out and it is still good)
Few shakes of Bijol
1-2 cans of chorizo
Soak beans overnight in enough water to cover. Drain. Put beans, beef, and ham bones into a very large pot with lots of water (Jeannie says 4 quarts, but I’ve never found a pot big enough). Bring to boil, then reduce to simmer. Fry chopped bacon and onion and add to soup. Add salt and enough Bijol to make broth pale yellow. Simmer several hours. About two hours before dinner, add potatoes (in eighths) and sliced chorizo (remove lard first).
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews
Betty and George came to visit us right before Allan was born in 1969. She made this for us and gave me the recipe, which I’ve made often since.
12-14 pieces chicken
3 c raw rice
2 ½ c chicken broth
2 c beer, room temperature
1 stick margarine
2 T tomato paste
2 onions, chopped
1 green pepper, chopped
1 t garlic powder
1 ½ t Bijol
Salt and pepper to taste
1 can pimentos
1 can petite peas
1 can asparagus
Brown chicken in margarine. Add onion, green pepper, tomato paste, garlic powder, and cook until veggies are tender. Add broth, beer, and Bijol.Bring to boil, add rice, bring to boil again, then reduce fire to low and cook until rice is tender (cover pan). Garnish with pimentos, peas, and asparagus. Serves 10.
Posted in Entrees, Original Cookbook, Rita and Tom's Recipes
Tom and I had this as newlyweds in our first apartment in Quantico.
Marinate flank steak in following mixture for six hours:
½ c soy sauce
¼ c wine vinegar
1 minced garlic clove
2 t ginger
¼ c salad oil
¼ c honey
1 T onion flakes
Cook on grill. Slice on diagonal into thin strips.