Shelley's Chicken Salad

This salad comes from one of my good friends, when I visit her house it is mandatory that she make it for me :)

2 cans or C shredded chicken
2 stalks celery, diced
2 stalks green onions, diced
1/4 C mayonnaise (I use Veginaise)
2 red apples, diced
1 t curry powder
1 t dill
salt & pepper to taste

Mix all ingredients and cover tightly. Rest in refrigerator 2 hours to blend flavors.
Serve over lettuce leaves, on bread or in celery stalks. Very yummy!

Misty's Spicy Bacon Chili

1/2 pkg Bacon, diced
21/2 lbs beef or sausage combination
1 small sweet onion, diced
2 stalks celery, diced
3 cloves garlic, diced
1 T Fennel Seed
1 can diced tomatoes, drained
1/2 can tomato paste
3 cans chili beans, drained
1 can green chilies
1 dark beer
3 T Beef Bouillon
1 t Chipotle Chili Powder
1 T Worcestershire
1 T Oregano
1 T Basil
1 t Cumin
1 t Hot pepper Sauce
1 t Sea Salt
1 t Black Pepper
1 t Paprika
1 T Sugar

1. In large stock pot over medium-high heat, brown bacon. Set aside.
2. Brown beef, adding ingredients through Fennel Seed. Drain excess grease from pot and return bacon.
3. Add tomatoes through Bouillon and blend.
4. Add all remaining ingredients and simmer over low heat for at least 2 hours.
5. Serve with shredded cheese, diced avocado, sour cream and/or saltine crackers.

Goes wonderful with my easy Beer Bread!

2 2/3 C Self-Rising Flour

12 oz Dark Beer

1. Heat oven to 375. Grease loaf pan.
2. Mix flour and beer just till moistened.
3. Scrape into loaf pan and Bake 50-55 min until lightly browned and pick comes out clean.
4. Cool on wire rack 5 min in pan.
5. Remove from pan, set on wire rack until cool enough to slice.
6. Slice thickly.

Enjoy!