Chili with Roast Beef Chunks

2 cans pinto or kidney beans (4 cups cooked beans if you use dry beans)
2- 14.5 oz cans stewed tomatoes (1 quart)
1 Tbsp. dehydrated onion
1-12 oz. can roast beef chunks
1 1/2 tsp. salt
1/2 tsp. celery salt
1 Tbsp. chili powder

Combine ingredients and simmer for 1-2 hours to blend flavors (or 4-6 hours in crock pot). Serves 4

Candy Chippers

A minty chocolate chip cookie warm from the oven and the smell of baking is a memory I have of these Christmas Cookies. I usually make a variety of cookies and put them on a plate.

1/2  cup shortening
1/4  cup brown sugar
1/2 cup sugar
1 egg
1 cup flour
1/2 tsp soda
1 tsp vanilla
3/4 tsp Salt
1 cup chocolate chips
1/2 cup chopped nuts
1/2 cup crushed peppermint candy

Cream together shortening and sugars. Add egg and vanilla. Sift flour, salt and soda, add add and mix well. Stir in chocolate chips, nuts and peppermint candy. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 375 10-15 minutes. Let cool slightly then remove from pan.

Ginger Snaps

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses

Cream the first three ingredients together. Add and cream together:

1 egg

Then add:

2 1/4 cup flour
2 tsp soda
1/2 tsp Salt
1 tsp ginger
1/2 tsp cloves
1 tsp cinnamon

Form into balls and roll in sugar. Place on greased cookie sheet. Bake at 375 for 10 minutes.