* Exported from MasterCook *

Chili Bread

Recipe By : Terry Ward
Serving Size : 8 Preparation Time :0:00
Categories : Beef Kid's Stuff
Quick & Easy Sandwiches And Burgers

Amount Measure Ingredient -- Preparation Method
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1 loaf ( 1lb) French bread
1 can (16oz) kidney beans -- rinsed and drained
1 can (15oz) chili without beans
1 clove garlic -- minced
1 medium tomato -- chopped
2 green onions -- thinly sliced
2 cups (8oz) shredded Monterey Jack cheese

Cut bread in half. Scoop out some of the bread to make a shallow "bowl" (about 1/2 to 1" deep). Toast lightly under broiler. Combine the chili, beans and garlic, mixing well. Divide chili mixture between halves of bread. Sprinkle with tomato, onion and top with cheese. Bake at 350 degrees for 10-12 min. or until cheese is melted and bread is heated through.

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NOTES : I used 99% fat-free turkey chili and reduced fat cheese.
* Exported from MasterCook *

Aztec Soup

Recipe By : Terry Ward
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex

Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion -- diced
1 tablespoon chili powder
1/2 teaspoon minced jalapno
5 plum tomatoes -- diced
2 stalks celery -- sliced
1/2 cup fresh or frozen corn
1 tablespoon chopped fresh bsail
juice of half a lime
2 cups tomato juice
2 cups chicken or veg. broth
1 cup avocado -- diced
12 to 18 nacho chips
sour cream

Saute garlic, onions, chili powder and jalapeno in oil for 2 min. Add tomatoes, celery, corn, basil and lime juice; saute 5 min. Add tomato juice and broth; simmer 15 min. Remove from heat. Stir in avocado. Break 2-3 chips into each of 6 bowls. Ladle soup over chips in bowl. Garnish with sour cream.

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