Sheila's 10 minute chili (from Sheila Cave)

In large pot combine the following, placing stove on high heat:
One (largest) container of V8 tomato juice
1 large container of chi-chi's mild salsa or equiv salsa of choice
2 cans of Hunts or Heinz fire grilled n roasted tomatos
2 cans (drained) butter beans
2 cans (drained) chili beans
1 can (drained) kidney beans
1 can (drained) black beans
1 can (drained) pinto beans
1 can (drained) red beans
1 small onion of choice (yellow or white) chopped up or minced
1 tsp. of garlic salt
1 pkg. of chili seasoning (your choice on brand)


(At this point if you want to keep it vegetarian, serve as is above otherwise in a separate fry pan, fry up 2 pds. of ground hamburger, turkey, venison, or pork)
Drain meat after cooking and add to the base above.


Serve with crackers and sprinkled with cheddar cheese if you choose. This is a very healthy chili packed with antioxidants and is very flavorful with all of the beans.

Dairy-free mushroom stroganoff

This is a dinner I've recently started making. It's so popular and quick, I usually do it once a week. We eat a lot of brown rice in our house. As you can see from the title, it's dairy-free, but for a non dairy-free version, just substitute the cream.

Ingredients

1 onion
lots of button mushrooms (brown are best)
garlic
stock cube
herbs
tub of soya cream
olive oil

brown rice

•  Put the brown rice on to cook (time varies, mine takes a good 20 minutes).
• Saute the onion in a little extra virgin olive oil, until translucent.
• Add the wiped, quartered mushrooms.
• When the mushrooms are nicely cooked, add a stock cube, herbs, taste for seasoning. Add garlic.
• Add cream about 5 mins before rice is cooked. Soya doesn't curdle. If you're using cow's cream you might want to leave it until the last minute.
• Add salt to the rice, strain.
• Serve the rice, and the stroganoff.
• Enjoy!