Comfort Foods

I’d like to share a couple of my favorite recipes. The first is a chili recipe that I got from my good friend Deb Day, who got it from the Salt Lake Tribune’s recipe request column. It supposedly originated at the Stein Erickson Lodge in Park City. It is a great crowd pleaser.

The next is Honey Baked Custard, which is a very satisfying, simple and healthy dessert. I love the Mexican flans, but cringe at using the sweetened condensed milk that they call for. This one just uses milk, honey and vanilla. I have used 1% milk from the store to make it and it turns out fine, but I like it best when made with the whole milk that we have been buying recently from the newly opened local raw milk dairy in Mt Pleasant. I don’t skim off the cream, and shake up the jug and drink or use. It makes divine custard and yogurt!


Southwestern Turkey Chili

serves at least 6 

1 can of black beans*

1-cup mild fresh chilies, chopped (wear gloves) Anaheim’s are good.

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cups chopped red pepper (accept no substitute)

2/3 cup chopped white part of leek (sometimes I use white onion)

2 garlic cloves, minced

2 TBS dried oregano, crumbled or rubbed

1 stick butter

¼ cup flour

4 cups shredded cooked turkey (or sautéed ground turkey)

4 cups chicken broth

2 ¼ cups thawed frozen corn (you may use canned or dried corn that has been re-hydrated)

2 tsp ground coriander seed

3 TBS chili powder

2 tsp ground cumin

½ tsp salt

¼ tsp sugar

Cook chilies, onion, celery, bell pepper, leek, garlic, and oregano in butter over moderately low heat, stirring occasionally for 10-15 minutes, or until veggies are softened. Add flour and turkey, cook over low heat stirring 15-20 minutes, or until flour is golden. Stir in broth. In a food processor, puree 1 ¼ cup of the corn; add it to the chili along with remaining corn, spices and the beans. Simmer stirring for 15 minutes. Season with more chili powder, salt or pepper to your taste. May be served with sour cream, shredded cheese, & or guacamole.

  • Or you can soak ¾ cups of dried black beans overnight, drain them, and then cook them with 8 cups water until tender. Drain and use in the chili.


Baked Honey Custard

Serves 4


2 eggs

¼ cup honey

¼ tsp salt

2 cups milk, scalded

1 tsp vanilla

Grated nutmeg

½ pint of whipped cream (optional)


Beat the eggs until well mixed, then beat in the honey, salt, vanilla, and scalded milk. Pour into custard cups or small bowls. Sprinkle a little nutmeg on top of each. Set cups in a pan of hot water and bake at 350 for 50 minutes or until the tip of a knife inserted into centers comes out clean. Cool, then refrigerate.

Serve with a dollop of whipped cream.





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