For our October recipes, we called on MCL’s own staff and their families and friends. You probably read about MCL Editor Katie Eubanks’ mentor, Teddie Faye Raines, in our August issue — but what you might not know is that Raines’ husband is a talented cook! Katie’s been making a deer-sausage variation of Dan Raines’ chili recipe. Also check out a super easy vegetable recipe from the Eubanks clan, and a delicious cake from Managing Editor Suzanne Durfey’s mom!  


Kitchen Tune-Up


*And/or cauliflower; both are delicious!  

  • 3 heads of broccoli and/or cauliflower, chopped into small crowns (the smaller the better)
  • 2 tablespoons olive oil
  • ½ tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper (optional)

NOTE: All amounts are approximate! 

     Preheat oven to 450 degrees. Place half of chopped broccoli and/or cauliflower into a large zip-seal bag. Drizzle half the olive oil into bag (err on the light side; better to add more later if needed). Seal bag and maneuver veggies around so they get a light coating of oil but aren’t soaked. Add more oil and repeat if needed, then complete the same process for remaining veggies. 

     Dump veggies into two large glass pans. Season with garlic powder, salt and pepper. Bake 30 minutes or until veggies reach your desired “done-ness.” 

     This recipe also works for portobello mushrooms, or for carrots sliced thin. 



  • 2 cups self-rising flour
  • 2 cups sugar
  • 3 eggs
  • 1 cup canola oil
  • 3 cups Granny Smith apples, peeled and chopped
  • 1 cup pecans, chopped
  • 1 cup white raisins
  • 1 tablespoon vanilla
  • Baker’s spray with flour (like Baker’s Joy)
  • Powdered sugar for garnish if desired

     Preheat oven to 300 degrees. Peel, core and chop apples.

     Combine flour, sugar, eggs and oil, and mix for 5 minutes. Add next four ingredients and mix well. 

     Prepare a tube or bundt pan with baking spray. Pour in cake batter and bake 1½ hours. A toothpick inserted should come out clean when cake is ready.

     Garnish with powdered sugar if desired. Great warm or at room temperature. 



  • 1 1/2  pounds lean ground beef 
  • 1 medium onion, chopped
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • 1 1/2 tablespoons light cooking oil
  • 2 rounded tablespoons flour
  • 1 can crushed tomatoes
  • 1 (16-ounce) jar mild, medium or hot chunky salsa 
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 1 rounded tablespoon chili powder
  • Salt and black pepper to taste
  • 1 can of your favorite beans, undrained 
  • 1/2 cup black coffee (to cut the sweetness of the tomatoes; coffee can be optional)
  • 1/2 to 1cup water or beef broth (optional if chili is too thick)

Note: After the whole mixture is assembled and cooked, taste the chili and add seasonings as needed.


     Crumble beef into a large, thick/cast iron skillet or cooking pot that has the oil, on high heat. Stir while meat browns. Reduce heat to medium, add onion and garlic, and sauté until clear. When meat is brown, and onions and garlic are cooked, add flour and continue stirring until a light roux forms. Be sure flour is cooked enough that there’s no “raw” flour taste. Add tomatoes, salsa, beans and all seasonings. Stir well. Keep the heat up until mixture starts bubbling. Add coffee and water/broth if you plan to use them. 

     (At this point, you could transfer the mixture to a slow cooker on low for 1-2 hours if time permits. Otherwise, continue as directions indicate.)

     Stir well and reduce heat to low. Let simmer 10-15 minutes, stirring from time to time. The chili is ready to eat, but if time permits, turn heat off and let the chili stand 30 minutes or more. If you do this, turn heat back up a few minutes before serving. 

     This chili is good served with crackers or over corn chips. Can be garnished with chopped onions and shredded cheese. 

Pro-Life Mississippi