Shepherd's Pie

Pamela Britton of Cedar City, Utah claims not to have been dragged out of Vermont kicking and screaming, but does admit to missing it. We agree that, while not a uniquely Vermont dish, ShepPie evokes thoughts of Vermont in a very special way.

1 pound ground beef
10-15 potatoes

1 can whole corn
1 can creamed corn
1/2 onion (diced)

Boil potatoes and mash. Brown ground beef and onion, place into casserole dish. Layer in both corns and then layer with potatoes. Sprinkle with parmesan or cheddar cheese and bake until warm throughout.

Variation: Try adding a brown or mushroom gravy to the meat and onion mixture.

Matt's Chili

I was given the basis for this recipe by a guy who had brought some of his to the office for a chili contest. I don't recall if he won, but he should have. Where are you now, Jim?

After a number of enhancements, I can now truthfully say the end result is my own. Fair warning: if you follow quantities, plan to use a large enough pot. When chopping/slicing vegetables, leave them on the chunky side. There is enough variety in texture and color to go meatless, if you prefer. Freezes well.

1.5 pounds lean ground beef
3-4 boneless chicken breasts cut into chunks
2 bunches celery, coarsely chopped (leaves extra-finely chopped)
2-3 large green peppers, coarsely chopped
3-4 medium onions, coarsely chopped
6 carrots, shredded
3 cans whole tomatoes, hand crushed
1 package (10 oz) fresh mushrooms, sliced
1 can black olives, sliced
2 large cans kidney beans
1 large can tomato paste

4-5 cloves garlic, minced
1 tablespoon red pepper (ground or crushed)
1.5 oz. (full bottle) ground cumin
3-4 bay leaves
2 tablespoons ground mustard
2 tablespoons ground ginger
1-2 tablespoons black pepper
2 tablespoons chopped green chilis
1 or 2 limes in wedges (have faith on this)
1 bottle full-bodied beer*
3/4 cup Tequila*
*optional, but you should know that the alcohol fully cooks off leaving only flavor

Bare Bones Instructions:

Brown meats with garlic in small amount of olive oil. Add chopped vegetables and saute. Add liquids from tomatoes and beans, spices, squeeze in the lime and drop the rinds in. Add some water later as needed. Add tomatoes and simmer an hour or so. Add beans last (they need nothing more than to warm up; otherwise they get mushy).