Where’s the beef?  Well, it was at the pantry this week along with hot dogs or as a neighfor used to pronounce it “hot dawgs!” with heavy emphasis on both words. With colder weather headed our way, here’s a “stick-to-the-ribs” recipe for

Chili Cheese Dog Casserole:

1 pound ground beef
1 cup chopped bell pepper
1/2 cup diced onions
2 cloves of garlic, minced or heaping teaspoon of garlic powder
1 cup of fresh or canned diced tomatoes
1 cup beef broth
1/2 tsp. salt (optional)
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. black pepper
2 tsp.sugar or sugar replacement equivalent (optional)
6-8 chopped hot dogs (bite sized pieces)
1 cup shredded cheese of choice (Jack and cheddar are good)
A small can of beans (kidney, pinto, etc.) may be added, too.
Preheat oven to 375 degrees.  Saute beef, bell pepper, onions and garlic in iron skillet (any oven-safe skillet is fine), breaking up beef until it is thoroughly cooked.  Add the tomatoes, salt if using, spices and sugar (if using).  Add the drained beans, too, if desired.  Simmer for 15-20 minutes.
Sprinkle hot dog pieces on top and cover with cheese.  Place the skillet in the oven and bake until cheese is completely melted and bubbly.
Here are this week’s statistics:
                   October 15, 2020     October 17, 2019
Households        137                               180
Adults                 156                               241
Seniors                88                                 88
Children               57                               100
Served                301                              429
New                        3                                  0
’til next time,