Taste Something New

Chase away those chills

Harold Sanders, of Edwards, Missouri, requests chili recipes.

Sandra Schulz, of Le Mars, Iowa, writes, “This recipe was one my mother created. I liked it so well that I took it to my cooking class in high school. The teacher said it was the best she’d ever seen.”

Chili

1 pound ground beef
1 onion, finely chopped
1 clove garlic, crushed
1 can (16 to 17 ounces) crushed tomatoes
1 can tomato sauce
1 can tomato puree (1 can tomato paste mixed with 1 can water)
1 package chili seasoning or 4 to 5 tablespoons chili powder
4 cups water
1 tablespoon sugar
Salt and pepper, to taste
1 can red beans

In heavy, large pan, sauté ground beef, onion and garlic. Add all other ingredients except beans, and cook for about 1 hour. Add beans and cook until hot, about 5 minutes.

Note: Sandra makes a few changes: “In place of water, I use LB Jamison Beef base. I cook everything, beans and all, about 30 minutes. I don’t like chili that is sloppy to eat, so I add cornstarch mixed in about 1/4 cup cold water and cook until the broth is a light glaze. I use corn or tortilla chips in place of crackers. I make a chili-chip casserole that can be made in a cake pan or items put out like a buffet to assemble your own. You place chips on bottom of pan or bowl, cover with chili, top with favorite grated cheese, top this with shredded lettuce and chopped tomatoes. Serve with sour cream on the side.”

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Thomasine Harkins, of Canton, North Carolina, sends this version, writing, “This chili is the kind you use on hot dogs. You can also use it on hamburger buns for chili rolls.”

Chili

1 pound ground beef
1/2 bottle (small) ketchup
Chili powder, to taste
1/2 teaspoon garlic salt
Cover meat with water and boil until pink is gone.
Pour off water and return to stove. Add ketchup, chili powder and garlic salt, to taste. Heat through.

B. Martin, of Cambridge, Ohio, sends another version.

Turkey Chili

1 pound ground turkey
1 medium onion, chopped
1/2 medium green pepper, chopped
1/4 cup sliced celery
1 can (16 ounces) kidney beans, with liquid
1 can (141/2 ounces) stewed tomatoes
1 can (12 ounces) tomato juice
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

In large skillet, place turkey and fresh vegetables. Cook over medium heat 10 minutes, stirring as it cooks. Add remaining ingredients. Bring to boil; turn down heat. Simmer 5 minutes, stirring occasionally.

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Those cheesy potatoes

Sue Green, of Silver Point, Tennessee, writes, “I would like a recipe for hash brown casserole with a crunchy topping.”

This is one of my favorite recipes, and it would seem it’s a favorite of many of our readers. Kay Schroeder, of Mansfield, Ohio, sends this recipe.

Potato Casserole

2 pounds hash browns, slightly thawed
1 cup (2 sticks) butter or margarine, melted, divided
1 pint sour cream
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of chicken soup
2 cups cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed cornflakes

Heat oven to 350°F.

Mix together hash browns and 1/2 cup (1 stick) melted butter. Add sour cream, onion, soup, cheese, salt and pepper. Place in 13-by-9-inch casserole.

Mix together cornflakes and remaining butter. Spread over top of hash brown mixture. Bake for 1 hour. Yields 12 servings.

Note: Several readers use more or less cheddar cheese, some using specifically sharp cheddar cheese. One recipe used cream of onion soup instead of the chopped onions and the cream of chicken soup. Several readers mention they use cubed potatoes, while I prefer shredded potatoes. This recipe is perfectly suited to adjust to your family’s taste.

This is my favorite to bring to the office for GRIT food days. I prefer cheese as a topping, so I add cheese on top and ignore the cornflakes. I mix 2 cups cheese with the hash browns and bake the dish for 30 minutes. I then top the hot mixture with another 2 cups cheese and return it to the oven to bake for another 30 minutes.

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Of cabbages and greens

Bud Ballard of Lakewood, California, collects unusual recipes, and he’s looking for one for a kraut-pineapple salad.

Alise Sack of Brevard, North Carolina, took up the challenge.

Kraut-Pineapple Salad

1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped peppers, red or green
1 cup chopped onion
1 tablespoon celery seed
1 1/4 cups sugar
1/2 cup salad oil
1/2 cup vinegar
1 medium can pineapple bits, drained

In large saucepan, cover sauerkraut with water; cook for 20 minutes. Drain. Pour into large bowl; add celery, pepper, onion and celery seed. Mix well.

In second saucepan, heat sugar, salad oil and vinegar. Pour over sauerkraut mixture; add pineapple. Mix well. Cover and chill for 2 hours.

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Rolled oat revelry

Olinda Kaeton, of Rehoboth, Massachusetts, requests a recipe for a cake that includes old-fashioned rolled oats. She says, years ago, the recipe was on a package of oatmeal, which was in a bag at the time.

A number of readers sent similar recipes to the one from Gloria Baughman, of Seneca, Pennsylvania. Gloria says, “My mother used to make this cake frequently. It is delicious.”

Lazy Daisy Oatmeal Cake

1 1/4 cups boiling water
1 cup oats, quick or old-fashioned, uncooked
1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Frosting:
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
3 tablespoons half-and-half
1/3 cup chopped nutmeats
3/4 cup shredded or flaked coconut

For cake: Heat oven to 350°F. Grease and flour 9-inch square baking dish; set aside.

Pour boiling water over oats; cover and let stand 20 minutes.

Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Pour batter into prepared pan. Bake for 50 to 55 minutes. Do not remove cake from pan.

For frosting: Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.

Mildred Gates, of Wheeling, West Virginia, sends a slightly different version.

Mocha Oatmeal Cake

2 tablespoons instant coffee powder
1 1/3 cups boiling water
1 cup old-fashioned oats or quick oats, uncooked
3/4 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups sifted flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 tablespoons cocoa

Frosting:
1 1/2 tablespoons butter or margarine, softened
1 cup sifted confectioner’s sugar
Dash of salt
1/2 teaspoon vanilla
1 1/2 tablespoons brewed coffee

Heat oven to 300°F.

For cake: Combine coffee powder and boiling water. Pour over oats and stir. Cover and let stand 20 minutes.

Cream butter and sugars well. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in oatmeal mixture.

Sift dry ingredients together. Add to mixture and blend well.

Bake in greased and floured 9-cup Bundt pan or flexible bakeware mold for 55 to 60 minutes. After cake cools, drizzle frosting over top.

For frosting: Cream butter. Beat in sugar, salt, vanilla and coffee. Add more sugar or coffee as needed for a soft frosting that can be drizzled over the cake.

Note: Substitute light cream or evaporated milk for coffee to make Butter Cream Frosting.

For a 12-cup pan: 3 tablespoons instant coffee powder, 2 cups boiling water, 11/2 cups oats, 1 cup plus 2 tablespoons butter, 11/2 cups sugar, 11/2 cups brown sugar, 3 eggs, 23/4 teaspoons vanilla, 3 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 41/2 tablespoons cocoa. Bake for 70 to 75 minutes. For frosting, 2 tablespoons plus 1 teaspoon butter, 11/2 cups confectioner’s sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla, 2 tablespoons plus 1 teaspoon brewed coffee.

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Devilishly delicious

H.C. Kimbrough of Bluff Dale, Texas, writes, “I hope someone can help me find an old recipe I’ve lost. Back in the 1940s or ’50s, a recipe for Deviled Pork Chops was printed on the label of the French Cayenne Pepper can. It was the best Deviled Pork Chop recipe I’ve ever had.” Alisa Sack of Brevard, North Carolina, sends this recipe.

Deviled Pork Chops

2 tablespoons butter
1/2 cup chili sauce
1/2 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons prepared mustard
1 teaspoon salt
1/8 teaspoon cayenne pepper
6 pork chops, 1-inch thick
1/4 cup water

In small bowl, mix butter, chili sauce, ketchup, Worcestershire sauce, mustard, salt and cayenne pepper to a paste; spread over pork chops. Place chops in skillet and run under broiler to brown for about 5 minutes. Pour remaining paste over chops, add water and cover. Bake at 350°F for 11/2 hours. Yields 6 servings.

This version was found on the Web sitewww.CDKitchen.com.

Cajun Pork Chops

4 boneless pork chops
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter

Combine seasonings. Coat chops on both sides with seasoning mixture. In skillet, heat butter over high heat. Place chops in pan; reduce heat to medium. Fry on both sides until darkened, about 6 to 8 minutes each side. Yields 4 servings.

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Doughs of the Depression

Elouise Bullion of Kingsville, Texas, is looking for a recipe called Depression Bread.

This recipe was found on the Web site www.RecipeLand.com.

1937 Soda Bread

1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon sugar
1 cup flour
1/2 cup sour milk or buttermilk, more or less

Heat oven to 450°F. Grease a loaf pan; set aside.

In small bowl, combine baking soda, salt, cream of tartar and sugar. Rub mixture through a sieve.

For making white soda bread, use 1/2 of the soda mixture to 1 cup flour. Mix with sour milk for a soft drop dough.

Pour into prepared pan. Bake for 12 minutes. Yields 6 servings.

Note: For Brown Soda Bread, use 1 cup whole wheat flour and 1/2 cup white flour with 3/4 of soda mixture and bake as above.

And the Web site, www.Cooks.com, has this recipe posted.

Depression Potato Bread

2 1/2 cups mashed potatoes
2 tablespoon softened butter
2 tablespoons sugar
2 tablespoons salt
2 1/2 cups warm water mixed with 2 cups warm milk
1 package yeast, dissolved in 1/2 cup warm water
16 cups all-purpose flour, divided

Using your largest bowl, stir together all ingredients except flour. Gradually stir in 10 cups flour. Cover and let rise for 1 hour.

Add remaining flour until you get a stiff dough. Knead dough 5 to 10 minutes until smooth and elastic.

Divide dough into fourths and shape into loaves. Place into loaf pans approximately 3-by-4-by-8-inches. Cover each and let rise until dough has doubled in size.

Heat oven to 375°F. Bake loaves until golden brown, about 40 minutes. Remove baked bread from pans and let cool on cooling rack.

Once cool, store in airtight containers. If you eat it while it’s warm, it won’t last long.

There are requests in additional articles, Help Wanted.

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