Recipe: Heartwarming Chili, Confetti Salad, Crunchy Banana Splits

HEARTWARMING CHILI

1 lb ground beef
1 lb ground pork
1 medium onion, chopped
1/2 cup chopped green pepper
1 1/2 to 2 cups water
1 (15 oz) can tomato sauce
1 (15 oz) can pinto beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes, undrained
1 envelope chili seasoning mix
1/4 tsp garlic salt
Shredded cheddar cheese, sour cream, chopped green onions and/or hot pepper slices, optional

In large saucepan or dutch oven, cook beef, pork, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain.

Add the water, tomato sauce, beans, tomatoes, chili seasoning and garlic salt. Bring to boil. Reduce heat, simmer, uncovered, until heated through. Garnish with cheese, sour cream, green onions and/or hot peppers if desired.

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CONFETTI SALAD

6 cups torn salad greens
1 can (2 1/4 oz) sliced ripe olives, drained
1 small red onion, halved and sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup shredded red cabbage
1 cup (4oz) shredded mozarella cheese
1 to 2 cups italian salad dressing or dressing of your choice

In a bowl, toss greens, olives, onion, peppers, cabbage and cheese. Serve with dressing.

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CRUNCHY BANANA SPLITS

1 1/2 cups crushed cornflakes
5 tsp butter or margarine, melted
4 tsp finally chopped pecans
5 cups vanilla ice cream, softened
5 medium ripe bananas, quartered
1/2 cup chocolate syrup
Whipped topping and maraschino cherries

In a bowl, combine the cornflakes, butter and pecans. Drop ice cream by 1/2 cupfuls into cornflake mixture and roll into a ball. Place two banana quarters in each dessert dish. Top with an ice cream ball, chocolate syrup, whipped topping and a cherry.