Mary Margaret Mushrooms

Kenneth used 3.5 pounds of mushrooms for this recipe and only used one bottle of wine.  Next time I'm going to try making these in a crock pot.

4 lbs. fresh, cleaned mushrooms
1 pound butter
1 quart burgundy wine
1 1/2 tablespoons worcestershire sauce
1 teaspoon dill seed
1 teaspoon pepper
1 teaspoon garlic powder
2 cups boiling water
4 beef bullion cubes
4 chicken bullion cubes
2 teapoons salt - added at the end if needed

Combine all ingredients in a large pot and simmer, covered
for 5 - 6 hours. Uncover and continkue cooking until liquid
barely covers the mushrooms.

Serve in a chafing dish with toothpicks, or serve over steak.
These freeze really well.

Recipe says 12 - 16 servings.

Chile con Queso

A dish sent from the heavens. Great for game day parties.

1 tablespoon vegetable oil
1/2 cup finely chopped sweet white onion
1/2 cup finely chopped bell pepper or jalapeño (or a combination)
~ 3 tablespoons teaspoon ground cumin
~1 1/2 to 2 tablespoons granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth (or water, for a veggie dish)
8 ounces Velveeta, cubed
1 cup chopped tomatoes

Using a medium sized pot (~3 qt.), heat the oil and sauté the onion, pepper and dry ingredients for 2 to 3 minutes, until the onion is translucent.

Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes.

Simmer the queso on low heat for 3 to 5 minutes, adjusting thickness to suit your taste by adding water or cheese.

Makes 6 to 8 servings.