1 pound ground beef
1 pound frankfurters (8-10), cut in 1-inch diagonal slices
1 28-ounce can tomatoes, cut up
2 16-ounce cans dark red kidney beans
2 15-ounce cans tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dry mustard
1 large bay leaf
1 cup shredded American cheese (4 ounces)
1/2 cup chopped onion
In Dutch oven brown the ground beef; drain off excess fat. Stir in frankfurters, undrained tomatoes, undrained kidney beans, tomato sauce, chili powder, salt, dry mustard, and bay leaf; simmer, covered, 30 minutes, stirring occasionally. Remove bay leaf. Serve in bowls; top with cheese, onion, and corn chips. Makes 12 servings.
1 1/2 cups chopped celery
1/3 cup chopped onion
3 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
2 tablespoons butter or margarine
In 2-quart saucepan combine celery, onion, and 1/2 teaspoon salt; add 1 cup water. Cover and simmer about 15 minutes or till vegetables are tender. Do not drain. Add 2 1/2 cups of the milk. Blend the remaining 1/2 cup milk, the flour, white pepper, and 1/2 teaspoon salt; add to celery mixture. Cook, stirring constantly, till thickened and bubbly. Stir in butter. Season to taste. Makes 6 servings.
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