CHILE RELLENOS WITH PICADILLO

• 1 pound ground beef
• 1/2 can diced tomatoes
• 4 garlic cloves, chopped
• 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
• 1 poblano chile or green bell pepper, seeded and chopped
• 1/2 jalapeno seeded and diced
• 1/2 an onion, diced
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon

1. In a large pan, cook beef, jalapenos and onions over medium heat until ground beef is about halfway cooked.
2. Add garlic and cook for 2 more minutes.
3. Add remaining ingredients and cook over low heat until beef is well browned

Serve with Chili Rellenos and sour cream.

BROCCOLI SALAD

BROCCOLI SALAD
FROM DEZAREE CHESTNUT

3 large stalks of broccoli
1 lb bacon
1 cup raisins or Craisins
1 package slivered almonds

DRESSING
1 cup mayo
¼ cup sugar
¼ cup vinegar

Clean and cut the broccoli into small pieces. Cook bacon crisp and crumble when cooled. Add broccoli, bacon and raisins to a large bowl. Make dressing in a separate bowl. Make this salad the night before serving. Add the almonds right before serving it so they don’t get soggy.