Cincinnati Chili,

Howdy folks. Here I am.  Summer officially arrives on June 21, on Saturday, however we are getting a taste of it both today and tomorrow with heat index of 93 and 95 to 100 tomorrow.  Whew, Do what you can to stay cool, Crank up the A/C, wear a cool neckerchief, Bought one of these at a “craft sale”, make your own ice pops, take a dip in the pool.

With all of this talk on heat, let’s have some chili.

Cincinnatti Chili

2 pounds ground beef

3 large onions chopped ( 3 cups)

3 cloves garlic, minced

1 15 oz can tomato sauce

1 cup beef broth

2 TBSP chili powder

2 TBSP semisweet chocolate pieces

2 TBSP vinegar

2 TBSP honey

1 TBSP pumpkin pie spice

1 tsp ground cinnamon

1/2 tsp ground cardomom

1/4 tsp ground cloves

16 ounces fettuccine, broken into 4-inch lengths

2 15 1/2 ounce cans kidney beans

2 cups shredded American cheese ( 12 ounces)

Directions:

In a 4 1/2 quart Dutch oven cook beef, 2 cups onions, and garlic until beef is brown and onion is tender.  Drain fat.

Stir in remaining ingredient  except, Fettucine, kidney beans, cheese, and remaining onion. Bring to boilong;reduce heat.  Cover and simmer over low heat for 1 hour.  Skim off fat ,( pouring into empty food can.)

Cook fettucine; drain.  Keep warm.  In a 2 quart saucepan heat kidney beans: drain.  Keep warm.

To serve divide fettuccine among 8 plates.  Make an indentation on center of each fettuccine portion.

Top with meat sauce, beans, remaining onions and cheese.

Makes 8 servings.

Nutrition Info:

768 calories, 49 grams protein, 77 g carbohydrates, 30 g total fat,(14 grams saturated), 136 mg cholesterol, 1123 mg sodium, 1151 mg potassium.

Three way means chil, spaghetti, and grated yellow cheese.  Four way is three way plus beans or onions.  Five way , you get everything, chili, spaghetti, cheese, beans and onions.

Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

Polynesian Burgers

Polynesian Burgers

Alright, so it’s is officially summer, the 2nd day and my mind is conjuring up all kinds of cool, fun menu ideas.  Burgers seem to be one of the favorites among Americans for picnic food.

If your are like me,with ketchup and pickle relish as the  “de-riguer” ,taste-bud loving choice,  in this recipe, how about stepping beyond your  comfort zone for a different taste with your burger!

This recipe has an Twist in taste  with and Island flair.

1 1/2 pound ground turkey

1/2 cup dry breadcrumbs ( or make your own fresh from leftovers ends of bread)

1 Tbsp lite soy sauce

1/2 tsp ginger

1 (9 oz.) jar ( 1 c.) prepared sweet and sour sauce

1 ( 8 oz. ) can crushed pineapple in it’s own juice, drained

6 sandwich buns ( I like whole grain )

Heat your grill. ( outdoors- or use grill pan on your gas indoor stove.) In a large bowl, combine turkey, bread crumbs, soy sauce,ginger and 1/4 cup of the sweet and sour sauce; mix gently.   Shape into patties.

When read to barbecue, oil grill rack.   Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 9 to 13 minutes or until no longer pink , turning once.

In a small saucepan, combine remaining sweet and sour sauce with crushed pineapple.   Cook and stir over medium-high heat until thoroughly heated.   Serve burgers on sandwich buns with sauce.

Yield 6 sandwiches

Resources:

Recipe book found at a church market sale.

International Foods Program , 1994 Clifton “Success” High School Project Cookbook

Yields 6 sandwiches

update: August 8,2015

Hello, how are you in the blog world? Please add your comments below.  I am adding the meal categories, breakfast, lunch and dinner to become more searchable on Search engines, for example, Google, Bing.

Happy Sunday everyone!  I’m counting the days until the official start of spring. One thing is certain,  my ” sock-liner” socks have just been put away because I don’t expect to see any cold temperatures into the 20 degrees range from now on.   Bring on Spring!!! Easter will be here in just four weeks.

Saturday Evening Supper menu:

Turkey and Cheese  Pie

Frosted Cauliflower

Honey Biscuits ( No recipe)

Turkey “n” cheese Pie

This is a ” Made over ” entrée!  Original recipe was beef “n” cheese pie.

To lighten the recipe , I used ground turkey instead of ground beef, and low-fat sharp cheddar cheese.  For those on low-sodium dietary restrictions, use garlic powder instead of garlic salt.  As We do not care for onions, we omitted the onions.

Ingredients:

1 1/4 pounds ground beef ( I substituted ground turkey)

1/3 cup chopped onions or 3 to 4 tsp instant minced onion

1/4 cup chopped green pepper

1 8 ounce can cut green beans ,drained

1/4 teaspoon parsley flakes

 1/4 tsp garlic salt 

1/4 -1/2 teaspoon salt

1 can (8 oz.) refrigerated crescent rolls ( substitute what you have on hand, we had honey biscuits, which were sliced in half and placed on the bottom of the glass pie dish).

1 egg, slightly beaten

2 cups shredded Monterey Jack or Cheddar cheese

paprika

1 8 ounce can ( 1 cup) tomato sauce with mushrooms ( I used plain tomato sauce, you could add a small can 4 oz. size  of cut mushrooms , stems and pieces. 

Directions: 

Preheat oven to 375 degrees Fahrenheit.   In large fry pan , brown your meat, onion, and green pepper; drain fat.  Stir in tomato sauce, green beans garlic salt and salt.  

Simmer while preparing crust. Separate crescent dough into 8 triangles in ungreased 9 -inch pie pan. ; press over bottom and up sides to form  the crust.  Sprinkle with paprika, parsley and remaining cheese. 

Bake 20 to 25 minutes.  Let stand 5 minutes before cutting into wedges. 

Refrigerate left-overs.  Makes 5-6 servings.

Frosted Cauliflower:

1 large head of cauliflower ( or frozen cauliflower)

boiling salted water

salt

1/2 cup mayonnaise

2 teaspoons prepared mustard

1/4 cup shredded  ” low-fat” sharp cheese

Precook cauliflower for 12- 15 minutes in boiling salted water

Or Steam in the top of a Steamer  pot 

Drain and place in an ungreased shallow baking pan.  Sprinkle with salt. 

Combine mayonnaise and mustard.  Spread over cauliflower.

Top with cheese.  Bake at 375 degrees Fahrenheit for 10 minutes, ir until cheese is melted and bubbly.  Serves 4. 

Tip:  Cauliflower may be reheated by wrapping in aluminum foil and baking at 325 degrees Fahrenheit for 15 minutes. 

References:

Recipes adapted from this cookbook that I purchased at a library/ town sale.

“Home Cookin for the King of the Road” 1976  ( from issues of Road King Magazine – which is the first time I’ve heard of. ; )

Sloppy Jose’s

Celery.  I remember what my mother’s kitchen used to look like when she cooked.  She always had the stalk of celery sitting upright in a clear glass jar right next to the sink on the left.    She liked to add celery to lots of foods that she lovingly prepared as a matter of routine.  On a many a day , you hear the whirring sound of  glass jar blender  mincing the celery after she chopped it on her wooden cutting board.  The same cutting board remains. Fresh Parsley from the garden was also displayed in a small juice glass ( the kind grandma used to keep from the jelly jars. Grandma used  to put her own decals on those glasses.  Her favorite was the “Bubble Ladies”, aka the 60’s era.

Well , it certainly feels like winter outside today. When I look at my window, I see remnants of a light snow shower on the windshield of the car’s of the neighbors who have to left for work yet.

I’ve got my boots ready, to play in the snow but perhaps we’re lucky today, and the snow will stay in the northwest of the state and New York, and Pa. 

You came here for a recipe , didn’t you.  Well, here’s something to warm you up on a cold winter’s day!

Sloppy Jose’s

south of the border sloppy joe

1 pound ground beef (or ground turkey)

1 cup chopped onion

1 cup chopped celery

1 tsp chili powder

1/2 tsp salt

dash pepper

1 tablespoon shortening

1 can (10 3/4 ounces) condensed tomato soup

6 buns , split and toasted. These can be hamburger buns.

Directions:

Brown beef with onion and celery, and seasonings.; stir to separate meat.

Add soup.   Simmer to blend flavors.

Serve on buns.    Makes about 3 cups.

From : A Campbell cook book , Cooking with Soup. 

Salt Substitutes blends:

Super Healing salt #2

1 tsp thyme

1 tsp marjoram

1 tsp celery seeds

1 tsp garlic flakes or powder

1 tsp onion flakes or powder

1/4 tsp dry mustard

1/4 tsp cayenne or 1/2 tsp paprika

1/4 tsp lecithin granules (optional)

1/2 tsp ascorbic acid powder or crushed vitamin C tablet

General Directions ( for all salt substitute recipes)

In a seed /spice mill, electric blender, or with a mortar and pestle, grind the dried ingredients until powdery.

 Stir in powdered ingredients.

( Experiment with proportions to suit your taste.) Spoon into an empty spice jar.  Cap tightly and keep dry.  Keeps for 3 to four months.  These recipes make 6 Tablespoons ( except as noted otherwise. )

12/12/12

A twelve ingredient recipe that serves 12.

Macaroni and Tomatoes

2 1/2 lb lean ground beef

2 TBSP  Vegetable oil

2 large onions, chopped

3 ribs celery, chopped

3 large carrots, grated

2 (2 -lb.-3-oz.) cans Italian style tomatoes, with juice

2 tsp salt

1 1/2 tsp oregano

1 tsp pepper

1 tsp garlic powder

1 1/2 lb. elbow macaroni, cooked and drained

2 (10-oz.) packages frozen chopped spinach, slightly thawed

Grated Parmesan cheese

In a large pot brown the beef on the oil for about 5 minutes.  Add the onions, celery, and carrots, and cook for an additional 5 minutes.  Stir in the tomatoes, salt, oregano, pepper, and garlic powder.

Bring to a boil, lower the heat, and cover.  Simmer for one hour.

When the sauce is done, stir in the macaroni and spinach; mix thoroughly.

Transfer to 2 13 x 9 x 2-inch casseroles.  Sprinkle with cheese.

Bake at 350 degrees for 30 minutes, or until bubbly.

12 to 14 servings.

From : The Ivy Hall Cookbook, Trinity CHurch, Princeton

Country Meat Loaf

Here is a Classic Meatloaf recipe coming from the pages of my well-worn Good Housekeeping cookbook; this and my red soft cover Betty Crocker cookbook sit among newer cookbooks on my kitchen shelf.

Country Meat Loaf

2 Tablespoons salad oil

1 medium onion, chopped

1 celery stalk, finely chopped

3 white or whole-wheat bread slices

2 pounds lean ground beef

1 medium carrot, finely shredded

1 1/2 teaspoons salt 

1/4 teaspoon cracked black pepper

1 egg

1 8-ounce can tomato sauce

1 tablespoon light brown sugar

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1.  In a 2 .quart saucepan over medium heat, to hot salad oil, add the chopped onion , and celery.  Cook about 10 minutes, stirring occasionally with a slotted spoon.

2.  In a larger bowl, tear bread slices into small pieces; add onion and celery mixture.

3.  To the bread and onion mixture add the lean ground beef, shredded carrot, salt, pepper,, egg, and one half of the can of tomato sauce.  Stir thoroughly to mix.

4.  In 12′ by 8″ baking dish, with hands, shape ground beef mixture into 8″ x  4″: set aside.

5.  In cup with spoon, combine the light brown sugar, cider vinegar, prepared mustard, and remaining tomato sauce.  Mix thoroughly.

6.  Spoon sauce over meat loaf in baking dish.  Bake in 350 degree F. oven 1 1/2 hours.  Serve meat loaf warm; or  cover and refrigerate  to serve cold.

substitutions:

I adapted the recipe as my own preparing the following way:

In my large stainless steel bowl, I placed 1 1/2 pounds meatloaf mix ( beef pork veal),  followed by 1 stalk celery, finely diced, 1 tiny carrot shredded,  I omitted the onion, 1/2 cup seasoned bread crumbs, and 1/2 cup dry ( uncooked ) oatmeal, 1 beaten egg, 1 tsp cider vinegar, 1 TBSP brown sugar, 1 tsp Lite salt ( has comb salt and potassium,- look for the little light blue container on your grocery shelf. ).  If I had that kind of time, I ‘d certainly  make mine own breadcrumbs, But I think making the meatloaf is Mrs. Homemaker enough!   I could have put that old  blender to use besides my strawberry banana yogurt smoothies, Ha ha!

WIth the oven at 350 degrees, I came up with the idea, to bake  brownies at the same time in a 8 x 8 inch baking pan for 30 minutes.  I first set the timer for 30 minutes and came upstairs to Type this recipe.  I went back downstairs to my kitchen with 3 minutes 27 seconds to spare for the brownies! Yeah! Once removed from oven, I set the brownie pan atop one of my stove burners, and checked my refrigerator for what chocolate goodies to place on top of my brownies while still warm.  I started with one- half, mini semi-sweet morsels, and on the other half, I sprinkled a few cinnamon chips. Licking my lips, I  decided that  Butterscotch sauce would taste decadent sweet and poured some on the on the second half as well as some more mini chocolate chips.  I covered the entire pan with tin foil , so as to let the chocolate chips melt on top of the Brownie cake!!

I can’t wait to taste this after dinner.   Yes, I’ll wait that long.It’s only 4:00pm.

References:

The Good Housekeeping Illustrated Cookbook, Copyright 1980

Recipe: Bombay Sliders

Spice up your ground turkey with  curry powder, cumin, fresh  ginger, cilantro, hot chili powder or hot Hungarian paprika, and ingredients such as plain yogurt , mayonnaise and ketchup.

Recipe courtesy of 3/07 Bon Appetit magazine
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Makes 4 servings (3 burgers each).

1 cup mayonnaise, divided (I used 1/2 cup mayo)
6-1/4 teaspoons curry powder, divided (I used 3-1/2 teaspoons)
1-1/2 tablespoons plain yogurt (I used 3/4 tablespoon)
1-1/2 tablespoons ketchup (I used 3/4 tablespoon)
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger (I used 1 tablespoon ginger paste)
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

recipe- Carolina Beef Hash

Carolina Beef Hash  
Reposted from another website.

Mike Kendrick
live’s in South Carolina, about 50 miles south of Charlotte, NC..around here we cook such things as beef hash, chicken stews, cooter stew ( snapping turtle) and catfish stews. I guess it’s a southern thing. Beef hash and chicken stew are poplar foods that are sold at local fund raisers, such as fire departments, churches and rescue squads. Beef hash is made in different ways and it depends in what part of the state you live in as to the way it is made. I guess have made a few thousand gallons of beef hash in my life time and I have my own way and style how I make it. I have tried to down size the recipe.

6 lbs boneless chuck roast

2 lbs boneless pork roast (Boston butt)
approx 2 gals water
1 pound of yellow onions (peeled & fine diced)
1/2 tsp red ground cayenne pepper
2 tsp hot sauce
1/2 tsp red crushed peppers
salt (to taste)
black pepper
1 lbs real sweet cream butter (salted)
1/4 cup apple cider vinegar

Boil beef & pork until fork tender and remove from broth and let cool, then add onions, peppers and salt, add back to broth. Shred meat with a fork or fingers until it looks stringy and add back to broth. Bring back to a boil and then reduce heat to a slow simmer for about an hour, add more water if needed and keep the pot stirred from the bottom. Add vinegar and let it simmer for another 15 minutes. The last I do is add the butter, cut off heat and cover with a lid and let it rest for 30 minutes before serving. This great served over white rice. I did my best to down size this recipe, I usually make at least 20 gallon at a time.

Kentucky Derby, Burgoo and hats

Click to enlargeClick to enlarge

Burgoo is a traditional Kentucky stew, some make enough to feed a small town consists of both beef and chicken pieces, southern vegetables and seasonings.

You will find  a recipe for Kentucky Derbie pie on last year’s post.

But first, let’s talk about hat’s.  I can’t wait to see the ladies all dressed up in their wide-brimmed and feathered hats.

Here’s two of my favorites that I found while browsing the net.

Polka-dots is one of my favorite patterns,  and I would choose this hat if I was going to the Kentucky Derby.

The first hat is described as :   Spectator Polkadot Kentucky Derby Hat in Sinamay Straw with a 5 1/2 inch brim and large bow. Thin feathers wisping from the bow provide the perfect accent.   cost: $69.00

You can find this hat  at The Berkeley Hat Company  , the address,  2510 Telegraph Avenue, Berkeley, California 94704, 4 blocks from UC Berkeley for 30 years.

The second hat pictured is described on the website as, “Kentucky Derby Hat ,Giant brim”, white hat the giant straw brim  a horse hair skirt ribbon,  a fine lace crown and flowing , feather accent all in white is $206.00+ S& H

http://www.berkeleyhat.com/spectator-polkadot-kentucky-derby-hat.html

Kentucky Derby Recipes:

Kentucky Burgoo

This celebrated Kentucky stew  is standard fare in the south on Derby day and church suppers.

Ingredients:

4 cups water

1 16-ounce can tomatoes, cut up

3/4 pound boneless beef chuck roast, cut into 1/4 inch cubes

2 tsp instant chicken bouillon granules

1 pound meaty chicken pieces ( breasts, thighs, drumsticks), skinned, if desired

2 cups cubed, peeled potatoes

1 10-ounce package frozen succotash

1 10-ounce package frozen cut okra

1 cup sliced carrots

1/2 cup chopped onion

2 teaspoons curry powder

1 tsp sugar

Directions:

In a 4 1/2 qt Dutch oven combine the water, undrained tomatoes, beef and chicken bouillon granules.

Bring to boiling;  Reduce heat.    Cover and simmer for 30 minutes.

Add chicken pieces.  Return to boiling;  reduce heat.   Simmer , covered, about 45 minutes more or until beef and chicken are tender.  Remove chicken pieces and set aside.

Stir potates, succotash, okra, carrots,onion, curry powder, and sugar into Dutch oven.  Return to boiling; reduce heat.  Simmer, covered about 20 minutes or till vegetables are tender.

Meanwhile, when chicken is cool enough to handle, remove meat from bones, discard skin, if any, and bones.  Add chicken pieces to Dutch oven.  Cook about five minutes more or until the chicken is heated through.

Makes 5 0r 6 servings.

Nutrition Information:

419 calories

33 g protein

42 gram carbohydrate

14 g toatal fat ( 5 g saturated fat)

89 mg cholesterol

629 mg sodium

1,079 mg potassium

Resource:

The Heritage America Cookbook,   Better Homes and Gardens  @1993 excerpt from The South section of the cookbook.



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