Berry Berry Trifle

Recipes:

Ingredients
2sm. Or 1 lg. pre-made angel food cakes
2 lg. pkgs. Instant vanilla pudding
2 cans Comstock fruit pie filling (strawberry or blueberry)
fresh strawberries or blueberries (optional)
1 cup Chambord (raspberry liquor)
cool whip

Assemble time: 10 minutes
Make instant pudding according to the package instructions and set aside. Mix both cans of pie compote together and pour in the Chambord…set aside. Break up angle food cake into large pieces and put three large pieces on the bottom of the trifle bowl…flatten angle food cake with hand. Pour one ladle of compote over angel food cake, and then one large tablespoon of pudding over compote. Repeat process layering angel food cake, compote and pudding until ½ inch from top of bowl. Add layer of cool whip to the top and decorate with fresh fruit. Place in refrigerator for at least one hour before serving.

Chicken Mexican

Recipes:

Ingredients
3-4 lb. chicken
3 tbsps. Butter
2 tbsps. Oil
2 lg. onions peeled and sliced
1 chilli pepper (as hot as u want)
1 cup canned tomatoes
2 tbsps. Tomato paste
1 cup chicken stock (or canned chicken broth)
½ cup good red wine
¾ cup yellow corn
4 tbsps. Sour cream
¼ lb. mushrooms, washed and sliced
fresh parsley chopped (optional)
2 cloves of garlic crushed

Cooking time: 1 ½ hours
Oven: 325° F.
Brown the chicken in butter and oil on all sides. Remove from fat and place in casserole. Fry onions, garlic, pepper and chilli. Add tomatoes, tomato paste and the stock and wine. Pour over the chicken and cook in covered casserole in over for 1 ¼ hrs. Allow chicken to cool in the juice, then carve and put on serving dish and keep hot. Meanwhile, heat the corn. Boil up the sauce until reduced by half, add sour cream and stir. Add mushrooms and cook for two or three more Pour over chicken with parsley and minutes. Sweet corn. Serve with rice.

Alabama Chilli

Recipes:

Ingredients
1 tbsp. of oil
1 lb. lean ground beef
2 sweet onions peeled and diced
1 carrot peeled and diced
1 green pepper seeded and diced
1 chilli seeded and diced (hot as u want it)
16 oz. can of tomatoes
3 tbsps. Tomato paste
2/3 cup of beef stock
1 bay leaf
½ tsp. chilli powder
½ tsp. dried thyme
salt and fresh ground pepper
1 package whole kernel yellow corn
15 ¼ oz. can of kidney beans drained

Cooking time: 1 Hour
Heat the oil in frying pan and brown the meat. Sauté the onions, carrot, pepper and chilli and add to the meat. Add the remaining ingredients except for the sweet corn and kidney beans, season well. Bring to boil and simmer over a low heat for 45 minutes. Add sweet corn and kidney beans and simmer for 15 more minutes. Remove bay leaf, taste and adjust seasoning. Chilli powder may be adjusted taste; a mild mixture will only require ¼ tsp. of chilli powder. Serve with boiled rice or pasta.