Gourmet Foods

• 3 pounds chuck
• 3 onions, diced
• 2 tablespoons fat
• 1 cup lentils
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 cups boiling water
• ½ cup uncooked rice

Cut the beef in 2 inch cubes and brown with the onions in the fat. Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1 ½ hours. Stir in the rice; recover and cook an additional 25 minutes. Serves 6 to 8.

• 4 tablespoons salad oil
• 1 cup thinly sliced onions
• ½ cup diced green pepper
• 1 pound ground chuck
• 1 ½ cups barley water
• 2 cups canned tomatoes
• 3 tablespoons chile powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 4 cups cooked or canned kidney beans

Heat the oil in a heavy casserole or Dutch oven; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Add the water, tomatoes, chile powder, salt, sugar and garlic. Cover and cook 30 minutes. Serves 8 to 10.