Recipes of Cincinnati chili, salmon salad, relleno peppers answer the previous questions

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Hello, readers. Here are some cleaning requests from the past months; this is a help column.

* We are looking for an avocado vinaigrette that will not brown and for food bowl recipes.

* Signal Mountain Granny writes, curious. “I want to know how to cook outdoors with a device called a cowboy wok.”

* Here is a question from Trenton Reader, written with a recipe calling for evaporated milk. “How important is the type of milk you use in a recipe?” Why use evaporated milk instead of fresh milk? What does buttermilk add or take away? say to boil the milk? “

* And finally, more and more recipes are coming with nutritional information at the end. What do you say: would you like these details to be available?

CHOCOLATE / ONION CHALLENGE

Nicholas Aspen took issue with the suggestion that chocolate and onions don’t mix and offered two proofs, one of which you’re about to read. He wrote: “Steve Bartlett introduced us to Cincinnati chili years ago. The Cincinnati Chili Recipe is a standard recipe, found in many books. the main course.”

Authentic Cincinnati Chili

This was passed down to Melissa Hamilton from her mother, who is from Cincinnati. Skimming off the fat makes it a healthier version than most and gives it the right consistency. I like my four-way, with spaghetti, chopped raw onions, grated mild cheddar, and oyster crackers.

2 pounds of lean ground beef

1 liter of water, or amount to cover

2 onions, finely chopped

1 can (15 ounces) tomato sauce

2 tablespoons of vinegar

2 teaspoons of Worcestershire sauce

4 garlic cloves, chopped

1/2 (1 ounce) square unsweetened chocolate

1/4 cup chili powder

1 1/2 teaspoons of salt

1 teaspoon of ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne pepper

5 whole cloves

5 whole allspice berries

1 bay leaf

Place the ground beef in a large pot, cover with about 1 quart of cold water and bring to a boil, stirring and crumbling the beef with a fork until a fine texture is obtained. Boil slowly until meat is cooked through, about 30 minutes. Remove from heat and refrigerate in the pot overnight.

The next day, skim the solid fat off the top of the pan and discard the fat. Place the beef mixture over medium heat. Stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, chili berries of Jamaica and bay leaf. Bring to a boil, reduce heat and simmer, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Makes 10 servings.

Serve with French bread on a bed of white rice. Makes 10 servings.

Nutritional Info Per Serving: 225 Calories, 19.1 Grams Of Protein, 10.1 Grams Of Carbohydrate, 12.6 Grams Of Fat, 59.5 Milligrams Of Cholesterol, 673.7 Milligrams Of Sodium.

VEGAN CHEESE

Thanks to Nanette Tucker for the next note on vegan cheese. “There is a cookbook called ‘Of These Ye May Freely Eat’ by JoAnn Rachor. It has some great vegetarian cheese recipes. We liked the one that uses cashews for the base. It’s an old book, and I was surprised that it can still be found, on Amazon. “

FRUITY FESTIVAL

Here’s a simple recipe for a fruit salad with an elegant garnish from Jon McKeachie. Even if you use a miniature watermelon, you will have a crowd feast.

Macedonia

1 watermelon, cubed

1 cantaloupe, cut into cubes

1 honeydew melon, cubed,

1 pint of strawberries, cut into wedges

1 pint of blueberries

1 pint of blackberries

1/2 to 1 liter of whipping cream

Place all the fruit in a large bowl after cutting and washing them. To mix together. If you want to use whipped cream, whip the cream until it is firm and topped with fruit. Refrigerate until serving.

SALMON SALAD

When Diane Marrs read the Salmon Salad request, she was able to easily access her version in her Recipe Keeler online file. And she shared it with pleasure.

Quick and easy salmon salad

2 cans (5 to 6 ounces) salmon, drained (or use fresh, cooked and crumbled salmon)

1/3 cup mayonnaise

1 medium celery stalk, finely chopped

3 tablespoons finely chopped onion

1 tablespoon of fresh dill or 1 teaspoon of dried dill

1/4 teaspoon black pepper

1 tablespoon of lemon juice

In a small bowl, combine all the ingredients and mix well. Add additional mayonnaise to achieve the desired consistency.

Serve as a sandwich, in a lettuce wrap, on a bed of greens, on cucumber slices or crackers, or as desired. Makes 4 servings.

CHEESE STARTER

Yeast of the Ridge thinks this may be the long-lost recipe for an appetizer made mostly of cheese and baked in the oven. “I found this in my file, from 2014. It was attributed to Sheppie Dunn of Copperhill, Tennessee, who wrote this preface: ‘This is a wonderful casserole. Can be made ahead and reheated. Ideal. for brunch or dinner. ‘ “

Rellenos peppers

1 large can of whole green peppers

1 pound of cheddar cheese, grated

1 pound Monterey Jack cheese, grated

1 large can of evaporated milk

3 eggs, beaten

3 tablespoons of flour

1 pot of salsa

Split the peppers, rinse and drain. Line a 9 x 13-inch baking dish with 1/3 of the peppers and cheeses. Repeat two more times, ending with the cheeses.

Combine evaporated milk, beaten eggs and flour in a bowl. Pour over the peppers and cheese. Bake at 350 degrees for 45 minutes. Remove from oven and pour a pot of salsa on top. Return to the oven and reheat.

Makes 12 servings.

CROCK-POT SOUP

Marilyn Soehl is a slow cooker master, and this Mexican version is one of her favorites.

Crock Pot Green Chicken Enchilada Soup

2 1/2 pounds boneless, skinless chicken breasts or thighs

28 ounces of green enchilada sauce

24 ounces of chicken broth

2 cups of Monterey Jack cheese

4 ounces of cream cheese, cubed, at room temperature

1 half and half cup or whipping cream

4 ounces of green salsa (salsa verde)

Salt and pepper to taste

In a slow cooker, add the chicken breasts or thighs, green enchilada sauce and chicken broth. Cook over low heat for 6 to 8 hours.

About 30 minutes before serving, remove the chicken and shred it. Then add the grated chicken, Monterey Jack cheese, cream cheese, half and half and green salsa to the slow cooker. Stir until the cheeses are melted. Season with salt and pepper to taste.

Variation: Add additional salsa for taste and garnish with sliced ​​avocado, cilantro, green onion, sour cream and crispy tortilla strips, if desired.

You have fed us well, you writers. For the rest of you, how about adding to the wealth of your abundance of cooking knowledge?

REQUESTS

* Avocado dressing

* Food Bowl Recipes

* Cowboy wok tips

* Explanations on milk

* Preference on nutritional information

TO JOIN US

Fare Exchange has been a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you send.

Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

E-mail: chatt [email protected]

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