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Program #155
Guest: Mary Beth Oxendine

Chili

1 sweet onion, chopped fine
1 green bell pepper, chopped fine
one 14 oz. can diced tomatoes
one 15 oz. can tomato sauce
two cups water
1 1/2 tablespoons chili powder
2 tsp salt
1 pound ground chuck, browned
2 cups pinto beans, cooked and drained
2 cups kidney beans, cooked, drained

Saute onion and bell pepper in small amount of water until tender.  In large dutch oven, mix first eight ingredients together.  Bring to a boil, reduce heat and simmer for 30 minutes.  Add beans and cook for 15 more minutes. 

Tossed Salad

Note:  Do not buy bagged lettuce.  Buy a bunch - wash and tear yourself.  (it is cheaper and healthier)

Green, red, and romaine lettuce
carrots
tomatoes
red onion
celery
radishes
cucumbers
any peppers you like

Rinse lettuce and tear into small pieces.  Slice and combine other ingredients.  Serve!





Marie, Mary Beth, and Joanne.

Vegetables and Pimento Cheese Spread

Grating cheese is hard work