Gooseberry Patch 2500 Farmers Dr., #110 Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2012, Gooseberry Patch 978-1-61281- 090-4 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Do you have a tried & true recipe… tip, craft or memory that you’d like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com, register and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch Attn: Cookbook Dept. 2500 Farmers Dr., #110 Columbus, OH 43235 Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it… and you’ll receive a FREE copy of the cookbook! Circle of Friends Cookbook Chili Recipes Chili & Biscuits 1 lb. ground beef 1 onion, chopped 4 stalks celery, chopped 1-1/4 oz. pkg. chili seasoning mix 1/4 c. all-purpose flour 28-oz. can diced tomatoes 15-1/2 oz. can chili beans Optional: 4-oz. can sliced mushrooms, drained garlic powder, salt and pepper to taste In a large skillet, brown together beef, onion and celery. Drain; stir in seasoning mix and flour. Add tomatoes with juice and remaining ingredients; simmer until thickened and bubbly. Transfer to a lightly greased 13"x9" baking pan. Drop Biscuit Dough by tablespoonfuls into hot chili. Bake, uncovered, at 375 degrees for 10 to 15 minutes, until biscuits are golden. Serves 6 to 8. Biscuit Dough: 1-1/2 c. all-purpose flour 1 c. yellow cornmeal 4 t. baking powder 1/2 t. salt 2 T. sugar 1/2 c. oil 1/2 to 3/4 c. milk Combine dry ingredients and oil. Stir in enough milk to form a soft dough. Santa Fe Chicken Chili 2 lbs. boneless, skinless chicken breasts, cubed 4 cloves garlic, minced 4 onions, chopped 4 green peppers, diced 1/4 c. olive oil 28-oz. can diced tomatoes 15-1/2 oz. can kidney beans, drained and rinsed 14-1/2 oz. can chicken broth 12-oz. jar salsa 10-oz. pkg. frozen corn 3 T. chili powder 2 t. ground cumin 1/4 t. cayenne pepper 1/2 t. salt 1/2 t. pepper In a Dutch oven over medium heat, sauté chicken, garlic, onions and peppers in oil until chicken is no longer pink. Add tomatoes with juice and remaining ingredients; simmer one hour. Makes 10 servings. Rio Grande Green Pork Chili 3 lbs. boneless pork steak, cubed 1 clove garlic, minced 3 T. olive oil 1/2 c. all-purpose flour 14-1/2 oz. can crushed tomatoes 32-oz. can tomato juice 2 14-1/2 oz. cans beef broth 7-oz. can diced green chiles