Four Way Cincinnati Chili

Yield: 6 Servings

3 1/2 cup chopped onion, divided
1 cup green pepper, Chopped
2 cloves garlic, minced
1 lb ground round
2 tsp cinnamon, Ground
2 tsp paprika
1 tsp chili powder
1 tsp cumin, Ground
1/2 tsp allspice, Ground
1/2 tsp whole marjoram, Dried
1/4 tsp nutmeg, Ground
1 stick cinnamon
3/4 tsp salt
1/4 tsp pepper
2 can whole tomatoes, undrained &
-chopped, (14.5 oz ea)
4 1/2 cup hot spaghetti, Cooked
3/4 cup reduced fat cheddar, Shredded
- cheese
36 oyster crackers

1. Coat a large Dutch oven with cooking spray; place over medium -
high heat until hot. Add 2 cups onion and the next 3 ingredients;
cook until meat is browned, stirring to crumble.

2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add
salt and pepper and tomatoes; simmer, uncovered 20 minutes.

3. To serve, arrange spaghetti on individual serving plates. Spoon
chili over spaghetti, top with cheese and remaining 1 1/2 cups
onions. Serve with crackers.

Source: Cooking Light Magazine, October 1993 Typed for you by Linda
Fields Cyberealm BBS, Watertown, NY




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Chunky Vegetarian Chili

1 med green pepper, chopped 1 med onion, chopped
3 cloves garlic, minced
1 Tbsp cooking oil
2 can Mexican stewed tomatoes - undrained, (14 1/2 oz. ea.)
1 can kidney beans, rinsed drained - (16 oz, .)
1 can pinto beans, rinsed drained - (15 oz., )
1 can whole kernel corn, drained - (11 oz.)
2 1/2 cup water
1 cup long grained rice, Uncooked
1 Tbsp to 2 Tbsp chili powder
1 1/2 tsp cumin, Ground

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.

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Sister Francis Marie Thrailkill (The Cincinnati Enquirer)

Sister Francis Marie Thrailkill (The Cincinnati Enquirer)
One of the best, most well-known cooks in town rarely uses recipes.

Got a beef with fatty red meat? Try turkey (Asbury Park Press)
Let's face it, when it comes to ground meat, fat adds flavor. But cutting fat doesn't have to condemn a dish to tastelessness.

Real-deal fish tacos at Ver-Daddy's shop (Miami Herald)
If you have been to San Diego or Baja Mexico, you probably know the joy of eating a fish taco in a sea breeze. Folded in a warm corn tortilla, the fish almost melts in your mouth under a mantle of batter and a layer of crunchy coleslaw.

LA TAPATIA (review) (Asbury Park Press)
The tamales lined with little cubes of queso and slivers of tender sauteed peppers are so disarming, I forget to inquire as to why they're not listed on the menu at La Tapatia. The simpler tamales, the ones with a mere film of mild red chile sauce, are delightfully unsophisticated. All come wrapped in protective, cosseting husks, so, when they're opened, steam escapes and you know to dive in ...

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To The Moon" Chili

Yield: 6 Servings

1 lb beef, Ground
1 pk chili-o seasoning mix
1/2 cup water
1 can (14-1/2oz) whole tomatoes

-cut up
1 can (16oz) kidney beans, drained
1 Tbsp cayenne pepper sauce
1 red pepper, chopped,
-optional

1 green onion, chopped,
-optional
1 cheddar cheese, Shredded
-optional

In a Dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatoes, beans and cayenne pepper sauce. Bring to a boil; reduce heat and simmer, cover, 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired.


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brew news (The Oregonian)

brew news (The Oregonian)
BREWERS DINNER -- This is one of those fine weeks with several brewers dinners, beginning with Hall Street Grill's five-course affair featuring the beers of Sierra Nevada.

101 Ways to Fry a Pepper (Seattle Weekly)
At Bamboo Garden, the Sichuan food's sophisticated, but the heat's a little low.

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Microwave speeds up potato gratin prep (Star-Gazette)

Microwave speeds up potato gratin prep (Star-Gazette)
It is common to make potato gratin by boiling sliced potatoes in milk or broth, draining them, then layering them with cream and cheese and baking them in the oven.

WHAT'S NEW (San Francisco Chronicle)
OPENING: Peruvian at Piqueo's With its lively combination of European, Asian, African and indigenous flavors, Peruvian food strikes a chord among Bay Area diners. Piqueo's, a new restaurant in Bernal Heights, aims to ride the wave of the cuisine's popularity...

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Warren Wilson workshop to address traditional foods (Asheville Citizen-Times)

Warren Wilson workshop to address traditional foods (Asheville Citizen-Times)
SWANNANOA - "Nourishing Traditions" author Sally Fallon will lead a workshop this weekend at Warren Wilson College on the dangers of low-fat diets and benefits of returning to traditional food choices and preparation techniques.

BELLY FULL FOOD BLOG (Nuevo Mundo)
April usually finds me trying to economize. Property taxes, income taxes - it's a taxing time all the way around. I don't want to cut out wine, so I'm always looking for bargains.

Ground turkey perfect for picadillo (El Paso Times)
Let's face it, when it comes to ground meat, fat adds flavor. But cutting fat doesn't have to condemn a dish to tastelessness. Preserving the rich and savory notes in light versions of traditionally fatty dishes is all a matter of knowing which meat is best for a given recipe and how to prepare it.

Planked salmon was FDR s favorite (The Sentinel)
HYDE PARK, N.Y. Add a touch of rustic elegance to your next outdoor gathering with cedar-planked salmon. This dish, which was a favorite of President Franklin D. Roosevelt, offers a smoky, woody flavor and impressive presentation.

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Dana's Italian Chili

Yield: 4 Servings

2 lb hot Italian sausage
16 oz can kidney beans (drained)
1 med green bell pepper (diced)
1 1/2 Tbsp chili powder
1/2 tsp garlic powder
1 tsp black pepper
1/2 tsp old bay seasoning
30 oz can hunts ready tomato sauce
1 (salsa)
6 oz can tomato paste
1/2 cup water
1 copious amount Texas Pete
1 hot sauce
1 small onion, Diced
1 small jalapeno pepper

In a large saucepan, dice and brown the Italian sausage with the Old
Bay Seasoning, then pour off the drippings. Dana prefers to remove
the skin from the sausage to keep it from being "tough". Add onion,
green pepper, chili powder, tomato sauce, tomato paste, garlic powder
and water. Cook over low heat for 30 minutes stirring occasionally.
Add kidney beans, jalapeno pepper and Texas Pete (to taste). Simmer
for another 30 minutes. Just before serving do a "once around the
pot" with a good Mexican bottle of beer to make it feel at home. Dana
tells me that the only way to enjoy her chili is with a Mexican beer,
tortilla chips and a little shredded extra sharp cheddar on top.


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Dining Guide (The Charlotte Observer)

Dining Guide (The Charlotte Observer)
THE FOLLOWING are among the best in their categories, chosen by restaurant writer Helen Schwab. QUESTIONS? hschwab@charlotteobserver.com . UPDATE a listing: hmims@charlotteobserver.com

Fun projects can make a difference (The Enid News & Eagle)
Do you enjoy doing projects with others? Think about it. I guess I came by it naturally. I have four sisters. When I was at home we did all projects and jobs as teams of two or three or more. We always sang as we worked, giggled and had the best time.

CRAB FANS SHELLING OUT (Daily Record)
SALES of British crab soared by almost 50 per cent last year, thanks to its new status as a superfood. It's low in fat, high in minerals, and seen as an alternative to consuming breeds of fish from dwindling stocks.

Recipe Exchange: Wednesday, April 4 (The Morning Call)
When you have a recipe to contribute, please provide your name, address and daytime phone number. Also, give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources. Unfortunately, because we cannot test all the recipes, we must rely on our contributors to be as accurate ...

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Buckskin Chili*

Yield: 8 Servings

5 lb venison, boneless
1/2 lb bacon
2 cup beaujolis red wine
1 tsp angostura bitters
4 Tbsp cumin (fresh), Ground
3 Tbsp tabasco sauce
3 garlic cloves (minced)
2 1/2 cup tomato sauce
1/2 cup tomato paste
2 1/2 cup stewed tomatos, Chopped
3 jalapeno peppers, Minced
2 med. onions, Chopped
1/2 cup mushrooms, Chopped
3 Tbsp red pepper flakes, Dried
1/2 tsp allspice
1 tsp mexican oregano(optional)
2 Tbsp dried anchos, Crushed
1 1/2 tsp salt

Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.


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Chili Our Way

Yield: 6 Servings

6 hot chile peppers, Dried
3 lb boneless chuck, in 1/4 inch
-ice
6 Tbsp rendered beef suet
2 onions, chopped
4 garlic cloves
1 1/2 Tbsp cumin
1 lb tomatoes, drained & chopped
1 Tbsp unsweetened cocoa powder
1 bay leaf
1/2 tsp oregano
1 accompaniments
1 sour cream
1 cheddar cheese, finely grate
1 onion, chopped
1 hot chile peppers, seeded &
-inced
1 kidney (or pinto beans)
1 tortilla chips

Heat a griddle or cast-iron skillet over mod-high heat until it is
hot. Toast the chile peppers, turning them and not allowing them to
burn, for 1-2 minutes. Let chile peppers cool until they can be
handled, then seed them. Combine peppers with 1 cup water in a small
saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes.
Puree the water and pepper in a food processor. In a large casserole,
saute the chuck in 4 Tbsp beef suet over moderately high heat until
it is lightly browned. Transfer meat to a bowl. Add to the casserole,
the remaining suet, onions, and garlic, and cook the mixture over
moderate heat, stirring, until the onions are softened. Add the
cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and
oregano, and combine the mixture well. Add water to cover barely.
Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2
hours longer. Add salt to taste, simmer uncovered for another hour.
Discard bay leaf. Transfer the chili to a heated serving bowl and
serve it with the sour cream, cheese, onion, chile peppers, beans and
tortilla chips.


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#TITLE# Chili Con Carne Winchester #TITLE#Yield: 6 Servings2

#TITLE# Chili Con Carne Winchester #TITLE#
Yield: 6 Servings

2 Tbsp vegetable oil
1/3 cup onion, Chopped
1/3 cup green pepper, Chopped
1 lb beef, Ground
1 garlic clove, minced
1 can stewed tomatoes (1 lb)
2 can kidney beans, drained (15oz)
1 can veg-all mixed vegetables with liquid (16 oz)

1. Heat oil in 3-quart pot. Add onion and green pepper and cook
until soft.

2. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring
to boil; cover, reduce heat and simmer for 30 minutes.

3. Stir in VEG-ALL and cook 10 minutes longer.

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Green Chili With Pork

Yield: 6 Servings

1/2 cup olive oil
2 large yellow onions
1 chopped, about 4 cups
8 medium garlic cloves
1 peeled and, Chopped
8 fresh jalapeno peppers
1 stemmed and, Minced
3 carrots, peeled and sliced
1 crosswise into 1/2 pieces
1 1/2 Tbsp oregano, Dried
1 preferably Mexican
3 lb boneless pork shoulder
1 cut into 1/2 cubes
5 cup chicken stock or
1 broth, Canned
1 salt
28 oz Italian plum, Crushed
1 tomatoes, drained
1 potato, peeled and grated
1 (1= 8 oz)
12 large poblano chilies
1 (1 1/2 lb)
1 roasted and, Peeled
1 *or*
28 oz can whole roasted mild
1 green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook, stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over
a gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.


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Garden Patch Chili

Yield: 4 Servings

1 lb red kidney beans, Dried
1 and soaked for 4-12, Rinsed
1 hours
3 cup onions, Chopped
2 fresh jalapeno chilies
1 stemmed & (include, Minced
1 seeds)
6 garlic cloves, peeled and
1 minced
3 Tbsp chili powder
1 Tbsp cumin, Ground
1 Tbsp dried oregano, crumbled
28 oz can tomatoes with, Crushed
1 juice
3 cup vegetable broth, homemade or
1 canned
2 cup water
1 red bell pepper, stemmed,
1 cored and dices
1 tsp salt (or), To Taste
17 oz can corn kernels, drained
1 toppings of your choice
1 (salsa, chopped red onions,
1 chopped cilantro
1 yogurt, [avocado, cheese],
1 etc )

1. Drain beans.

2. In a large sauce pan or stock pot warm a little vegetable broth
over medium heat. Add onions, jalapenos, garlic, chili powder,
cumin, and oregano. Lower heat and cook partially covered, stirring
once or twice, for 15 minutes.

3. Add the tomatoes and their juice, the vegetable broth, the water,
and the beans. Raise heat and bring to boil. Lower heat to medium,
cover pot, and cook, stirring occasionally, for 60 minutes.

4. Stir in the bell pepper and salt and cook, stirring often, for
another 60 minutes or until the beans are tender. [Note: watch it
*very closely* after about 30 minutes; once the liquid is absorbed it
will tend to stick and burn.]

5. Remove from heat and stir in corn.

6. Serve with toppings as desired.


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Coyote's Paprika-Chicken Chili

Yield: 4 Servings

1/2 white onion, Diced
1/2 purple onion, Diced
4 cloves of garlic, Minced
1 large red bell pepper, Diced
1 red jalapeno and, Sliced
1 diced
1 & 1/2 lbs chicken breast
1 (without skins), Cubed
1 Tbsp cumin
1 Tbsp Mexican oregano
1 oz California chile powder
1 oz sweet paprika
1 dash seasoned salt
1 lb roma tomatoes, Diced
4 cup chicken broth
1 1/2 cup gew rztraminer wine
1 olive oil

In large pot saute the jalapeno, onions, bell pepper and 3 cloves of
garlic with olive oil until onions are translucent. In a large frying
pan, heat olive oil add 1 clove of garlic cook slightly then add the
chicken and sprinkle with a dash of seasoned salt and "brown" the
chicken. Next add 1/2 cup wine to chicken and simmer for a few
minutes. In the large pot with the onions mix, add 4 cups chicken
broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add
the diced tomatoes.

After 5 minutes reduce to a simmer, add the chile powders, cumin and
oregano. Let pot simmer for at least 2 hours. Add flour & water
mixture if you wish to make the chili thicker.

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Even picky eaters will love dinner in a pocket (Pioneer Press)

Even picky eaters will love dinner in a pocket (Pioneer Press)
In Italy, it's called a calzone; in Philadelphia, a stromboli. Something similar is known as an empanada in Latin America. When the Britons fill an individual pastry with meat, potatoes and carrots, they call it a pasty (rhymes with "nasty," but that's where all similarities end).

Restaurant reviews (Contra Costa Times)
The following are edited versions of full-length restaurant reviews that have run in the Times within the past year. The date the original review ran and its fork rating at that time is in parentheses. Early last year, we added star ratings to indicate service and ambience.

Savor Seafood (RedNova)
You've got to love fish. Not only is it tasty and quick to cook, it's good for you too. So good, that the American Heart Association recommends everyone _ man and woman, child and adult _ have two servings every week.

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Got leftover mashed? Don't toss them (The Biloxi Sun Herald)

Got leftover mashed? Don't toss them (The Biloxi Sun Herald)
It's hard to improve on perfection, and today's Your Life page really does include a recipe for "perfect mashed potatoes" - the kind mama used to make, not stuff from a tub or frozen food case.

Pregnant Moms' Weight Affects Toddlers (ABC News)
Even Normally Accepted Weight Gains in Moms-To-Be Can Lead to Fat Toddlers, Study Says

More News (Gazette.Net)
From the light and not really fishy texture of tilapia, to a blend of squash, zucchini, onions and peppers, Rhodes said she s sticking with the low-fat, high-nutrition items advocated by the county-sponsored Diabetes Dining Club.

Do I Look Fat? (Fort Worth Star-Telegram)
Will it Enviga-rate?

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Brother Dave's Chili

Yield: 12 Servings

3 lb stew meat*
1 black pepper, To Taste
1 Tbsp salt
2 large onions, chopped
2 tsp paprika
2 tsp oregano
12 oz can tomato sauce
1/2 cup masa harina
1 Tbsp red peppers**, Dried
1 dash pehchaud's bitters
1 Tbsp corn oil, if needed
1/2 cup chili powder
3 bell peppers, chopped
2 tsp comino and seeds, Ground
2 tsp cayenne pepper
2 cup chickenstock, or your choice
6 whole tomatos up, Sliced
48 oz can of v8
1 jalapenos, to taste
1 pinch nutmeg

3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it's ready, add the Peychaud's and
nutmeg to set it off.

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Robert St. John: Eagerly waiting for the 'chunky gut' vaccine (The Biloxi Sun Herald)

Robert St. John: Eagerly waiting for the 'chunky gut' vaccine (The Biloxi Sun Herald)
I've got a virus. My particular virus is not influenza, a common cold, or a computer virus. I don't have chickenpox, mumps, Ebola or rabies.

Mattapoisett club's chef champions duck confit (The Standard-Times)
A few hours before dinnertime on a Thursday night, the members-only restaurant at the Bay Club is empty, save for a few employees doing prep work in the kitchen and bar.

Students staff restaurant (Alamogordo Daily News)
Brandon Running Wolf, 18, practices his math, English, communications and chemistry skills in the kitchen room 441 at Alamogordo High School. "I hope to have a restaurant in San Francisco one day," Running Wolf said.

AMD cited for polluting creek (News 8 Austin)
AUSTIN Advanced Micro Devices was cited for polluting a creek at their construction site in Southwest Austin. The Save Our Springs Alliance caught workers pumping stormwater runoff into a nearby creek.

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Firehouse Chili

Yield: 6 Servings

5 bacon, strips
2 lb lean beef, cubed (sirloin or
- round, steak)
1 cup onion, diced
1/2 cup green pepper
3 garlic, minced
3 Tbsp chili powder
1 tsp cumin, Ground
1/2 tsp oregano, Ground
1/4 tsp Italian seasoning
1/4 tsp black pepper
1 tsp cayenne pepper
1 qt beef broth
1 can green chilies, 4- ounce
1 can whole tomatoes, crush
16 ounce
2 small pickled hot peppers, chopped
2 cup pinto beans or, Mashed
-refried beans
2 can kidney beans
1/2 cup cornmeal
1/2 cup water

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring
as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon)
while cooking. When all meat is browned, add onion, green pepper and
garlic. Cook until tender. Add seasonings, crumbled bacon and broth.
Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed
beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add
kidney beans and simmer for 30 minutes longer. Mix together cornmeal
and cold water and add gradually to the chili to thicken. When
desired consistency is reached, cook 10 minutes longer. Chili is now
ready to be serve.


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#TITLE# Aurora Chili #TITLE#Yield: 18 Servings1/2 cup veg

#TITLE# Aurora Chili #TITLE#
Yield: 18 Servings

1/2 cup veg oil
6 lb muskox, ground
2 onions, fine dice
8 cl garlic, minced
2 Tbsp paprika
12 Tbsp chili pepper
2 Tbsp cumin
2 tsp cajun spice mix
2 tsp oregano, Dried
1 tsp cinnamon
1/4 tsp black pepper
1 cup tomato paste
1 Tbsp honey
2 cup tomatoes, Canned
2 red bell peppers, fine dice
2 tsp salt
2 cup beef broth
1/2 cup jalapeno pepper, Chopped
1 hot sauce, optional

Heat the oil in a large pan and saute the meat intil browned. Drain
off the fat. Add the onion and then the garlic and cook until
translucent. Add the spices and cook lightly. Add the tomato paste
and honey. Add the tomatoes, broth and diced red peppers and
jalapenos. Simmer for three hours. Correct seasonings and add hot
sauce if desired during the last hour.


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Chili #6

Yield: 7 Servings

1 vegetable cooking spray
1 lb ground round
1 cup onion, Chopped
4 garlic cloves --, Minced
15 oz no-salt-added kidney beans
1 (1 can ), Undrained
14 1/2 oz no-salt-added stewed
1 tomatoes -- (1 can )
16 oz no-salt-added tomato sauce
1 (2 can s)
1 Tbsp oregano, Dried
1 1/2 tsp chili powder
1 1/2 tsp cumin, Ground
1/2 tsp salt
1/4 tsp cinnamon -- (1/4 to, Ground

Coat a large saucepan with cooking spray; place over medium-high heat
until hot.

Add meat, onion, and garlic, and cook until the meat is browned,
stirring to crumble.

Drain well, and return mixture to pan. Add beans and the next 8
ingredients (beans through pepper); stir well.

Cover, reduce heat, and simmer for 20 minutes.

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Nirmala Narine Prepares Worldwide Cuisine (CBS News)

Nirmala Narine Prepares Worldwide Cuisine (CBS News)
The enthusiastic globe-trotter cooked exotic dishes on a skimpy budget as the latest Chef on a Shoestring: Tunisian Carrot Salad, Peruvian Chicken and Cashews in Chile Sauce, and Cardamom Coconut Macaroons.

Cuatro leches cake adds another dimension to the flavor (Austin American-Statesman)
Colombian pastry chef from Dallas drizzles caramel sauce over this favorite Mexican dessert.

Farmington chef has recipe for spring fling (Daily Journal)
The ocean may be miles away from downtown Farmington, but it will seem a little closer next month as Chef Polly Monroe hosts her second annual Clam Bake April 28 at Alexander s at The Factory.

Spice subtleties (The Pantagraph)
Terry Brown doesn't mind putting some punch in his food. But punch is one thing; culinary masochism is another. It's about balance, he said.

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Postscripts: Notes from the food world (The Cincinnati Post)

Postscripts: Notes from the food world (The Cincinnati Post)
Maple ribs, March Madness 'frickles' and German bread.

To ease boredom in the kitchen, try a new recipe (Provo Daily Herald)
With a bachelor's degree in food science and nutrition, Jeanne Mason toes the line on recipe instructions. "Follow the recipe because it's like a chemical reaction," said the 64-year-old Orem homemaker. "Everything is there for a specific purpose.

Online-only recipe | Mexican eggs (Miami Herald)
MAIN DISH

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Aunt V's New York Barbeque Sauce

1 egg
1 c. salad oil
2 c. vinegar
4 tbsp. salt
1 tbsp. poultry seasoning
1 tbsp. parsley flakes
1 tbsp. basil leaves
1/2 tbsp. oregano
1 tsp. pepper

In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on
chicken. Left over sauce can be used for dipping. Also can be refrigerated for future use.

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Eat To Live: Farmed or Wild Salmon? (RedNova)

Eat To Live: Farmed or Wild Salmon? (RedNova)
By JULIA WATSON Some alarming news for brunch fans: Wild Scottish salmon have lost up to one-third of their body weight in the last 10 years. This means more will be required to cover the cream cheese mounded on that weekend bagel.

Four-Course Meal in a Jar: Jersey Mary's Barbeque Sauce (ABC 7 Chicago)
Roberta Trenbeth boasts that she can create a full four-course mouth-watering meal with one jar of Jersey Mary's Barbeque and Baking Sauce.

RECIPE: Five-Spice Salmon with Basmati Rice (Detroit Free Press)
Serves: 4 / Preparation time: 20 minutes Total time: 45 minutes 4 salmon fillets (6 ounces each) 4 teaspoons Chinese five-spice powder 1 teaspoon kosher salt 1/4 teaspoon ground black pepper Basmati rice 1 cup cooked basmati rice 1 teaspoon mustard seed

Biofuel: Turning Old Fat Into Jet Fuel (Science Daily)
New biofuels technology developed by North Carolina State University engineers has the potential to turn virtually any fat source -- vegetable oils, oils from animal fat and even oils from algae -- into fuel to power jet airplanes.

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Planked salmon was FDR s favorite (The Sentinel)

Planked salmon was FDR s favorite (The Sentinel)
HYDE PARK, N.Y. Add a touch of rustic elegance to your next outdoor gathering with cedar-planked salmon. This dish, which was a favorite of President Franklin D. Roosevelt, offers a smoky, woody flavor and impressive presentation.

Children can be fond of fondue (Akron Beacon Journal)
Want to get your children or teen more interested in fruit and veggies? Why not give fondue a try?

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Easy Turkey Chili

Yield: 8 Servings

1 lb turkey breast --, Ground
1 cooked
1/2 cup onions --, Chopped
1/2 cup bell peppers --, Chopped
1/4 cup celery --, Sliced
1/2 tsp olive oil
15 oz dark red kidney beans --
1 undrained
14 1/2 oz tomatoes, Crushed
1 3/4 cup water
6 oz tomato paste
1 Tbsp Worcestershire sauce
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder

Place turkey, onions, bell peppers, and celery in a large skillet
with oil. Cook over medium heat for 10 minutes, stirring and
separating turkey as it cooks. Add beans, tomatoes, water, tomato
paste, Worcestershire sauce, chili powder, salt, and garlic powder.
Bring to a boil; reduce heat and simmer for 30 minutes.

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Count Gregor's Celtic Chili

Yield: 1 Servings

3 lb chuck, Ground
1 lb venison
60 tomato sauce, (plain)
4 garlic, Minced
8 oz Worcestershire sauce
8 oz mild green chiles, chopped
20 med fresh jalapenos, * see note
8 oz datil hellish relish
8 oz hot relish, (old El Paso)
5 large Vidalia onions, minced
2 tsp garlic salt
1 tsp seasoned salt
1/2 tsp oregano
4 can kidney beans, (15 oz. each)
15 oz pinto beans

* chopped in rings then quartered.

Brown meat in skillet with Worcestershire sauce, the oregano, garlic
salt and seasoned salt. Put tomato sauce, minced garlic green chiles,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
El Paso hot relish and heat on medium high until near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat.

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Local tastes: From pizza in Dallas to ceviche in Denver (USA Today)

Local tastes: From pizza in Dallas to ceviche in Denver (USA Today)
From pizza in Dallas to ceviche in Denver, here's what restaurant critics are saying about dining in their regions.

Planked salmon was FDR s favorite (The Sentinel)
HYDE PARK, N.Y. Add a touch of rustic elegance to your next outdoor gathering with cedar-planked salmon. This dish, which was a favorite of President Franklin D. Roosevelt, offers a smoky, woody flavor and impressive presentation.

Slim s BBQ served with side of Brooks (Fort Wayne Journal Gazette)
Brooks Bar-B-Q, which closed in November after more than 40 years of service, is back in business. Jamal and Gina Brooks, grandchildren of original owners Willie and Epsie Brooks, will reopen the restaurant as Slim s BBQ at 11 a.m. March 16.

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Cook's Corner: Strawberry lovers find tasty treats (Brewton Standard)

Cook's Corner: Strawberry lovers find tasty treats (Brewton Standard)
The warm days we have been experiencing lately have gotten some culinary juices flowing toward spring and summer dishes. I realize I promised to share some reader-submitted recipes this week, but I'm going to put that one off for a week so that I can share some timely recipes with you today.

Vegetarian cuisine now comes into its own (The Daily Dispatch)
Even with the growing interest in the organic-food movement and in the relationship between food and health, and despite the appearance of delicious plant-based entrees on the best restaurant menus, some people still get a bit testy when "vegetarian" cooking is mentioned.

Is it soup yet? (Daily Bulletin)
Mom used to spend all day in the kitchen laboring over homemade soup. Between the boiling, deboning and cooling the stock, and then finally cooking the concoction, it was a time-consuming and labor-intensive meal.

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Plant Creates Statewide Power From Chicken Fat (Click 2 Houston)

Plant Creates Statewide Power From Chicken Fat (Click 2 Houston)
OAK RIDGE NORTH, Texas -- Chicken fat and a $3.5 million investment are behind a breakthrough in the way Texans heat, cool and light their homes and offices.

What's hot this week? Icebox cookies! (Pioneer Press)
A recent request for icebox cookies got readers scrambling for their favorite recipes. The result: a better variety of slice-and-bake cookies than any grocery refrigerator section.

Cactus' inspired menu offers shelter from the rainy weather (Seattle Post-Intelligencer)
Cactus on Alki can brighten the dreariest evening, with its festive atmosphere and vividly seasoned Latin-inspired fare.

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California cold snap had avocado advocates apoplectic (Portland Tribune)

California cold snap had avocado advocates apoplectic (Portland Tribune)
Avocados grow in California, surrounded by high-voltage security fences. They re a valuable crop, and one that, unfortunately, took a severe hit from an unusual blast of Arctic air this January. California avocado growers experienced a loss of 27 percent of their crops due to the freeze, ...

Charcuterie Corner: Pastrami and Corned Beef (The Gourmet Retailer)
Of all the most cherished traditions of our culinary landscape, surely the Jewish delicatessen ranks very near the top.

Traditional salmon enhances nouvelle dishes (The Record)
Green beer and soda bread? Passe and cliche. For St. Patrick's Day, think nouvelle cuisine that is, ironically, rooted in Irish history and folklore. Think salmon, an authentic alternative to the tried-and-true corned beef, cabbage and boiled potatoes.

Dairy-based dressings are low-fat (The Sentinel)
Dressings can make everything taste better, but often the price paid for delectably savory, rich toppings is unwanted fat and calories.

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Fast food: Salmon nicoise salad (MSNBC)

Fast food: Salmon nicoise salad (MSNBC)
Here's a quick and easy recipe for a healthy entree - salmon nicoise salad from the Foods Made Fast cookbook.

Recipe | Potato and leek soup (Miami Herald)
Called brotchan foltchep, from the Irish words for broth and leeks, this soup was traditionally thickened with oatmeal.

Chile: where wine is the beverage of choice (Daily Bulletin)
CHILE WAS first introduced to wine grapes by the Spanish in the mid 1500s. The desire for wine grapes was initiated by the missionaries for religious rites, but was soon surpassed by the general population as the beverage of choice.

European Stocks Rally as Loan Concern Eases; Bayer Paces Gain (Bloomberg.com)
March 15 (Bloomberg) -- European stocks headed for the biggest rally in eight months after concerns eased that rising U.S. mortgage delinquencies will lead to a slump in demand from the region's largest trading partner.

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Gene Bartz World Famous Chili

Yield: 12 Servings

2 lb meat -- lean, Ground
2 can red kidney beans -- (med
1 can s)
2 can tomato soup
2 tsp chili powder
1 can ketchup -- (bean can size)

Mix all ingredients and cook in crock pot on low for 8-10 hours.


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Perfunctory Pachanga needs a bit more pizazz (Baltimore Sun)

Perfunctory Pachanga needs a bit more pizazz (Baltimore Sun)


Recipe: Chicken and Pears Fajitas (San Antonio Express-News)
Features on food and recipes

It's the Year of the Pig -- and pork's popularity is up (The Daily News)
They call me Pork Boy, and as far as I'm concerned, the Year of the Pig couldn't have come at a better time. At long last, after decades of abuse, my favorite meat once again is getting a little love.

Lovable legumes: Popularity, versatility of the peanut continues to shine (The Longview News-Journal)
The peanut gives and gives and gives, yet it remains the Rodney Dangerfield of nuts it gets no respect.

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Planning ahead will boost your potluck luck (Milwaukee Journal Sentinel)

Planning ahead will boost your potluck luck (Milwaukee Journal Sentinel)
Is "potluck" penciled in on your kitchen calendar? If so, the best insurance against being caught empty-handed at the...

Recipe: Chicken and Pears Fajitas (San Antonio Express-News)
Features on food and recipes

Lucky you (The Wichita Eagle)
With St. Patrick's Day falling on Saturday, we have a whole day to celebrate Irish-American culture -- and another, if necessary, to recover. Here are recipes, events and bits of Blarney to get you through the day.

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What's the skinny on fat-free half-and-half? (The Record)

What's the skinny on fat-free half-and-half? (The Record)
Q: Is fat-free half-and-half good for you? Sure, in the same way that diet soda is good for you -- because of what you are not having. But it's not good for you in the way that fruits, vegetables and whole grains are.

Local chefs rise to the challenge (The Iowa City Press-Citizen)
The chefs competed for the affection of the crowd Saturday night at the North Liberty Recreation Center. Their task: prepare a meal using only items that could be found in the North Liberty Community Food and Clothing Pantry at First United Methodist Church of North Liberty.

Look at potato as big vitamin pill (The Auburn Citizen)
Potatoes really get a bad break. Their bad reputation claims potatoes are fattening. This is because of the fast food craze for french fries. It isn't the potato that is the problem, it's the fat that it is fried in. The reality is that a potato can be an important part of any diet.

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Garden Patch Chili

Yield: 4 Servings

1 lb red kidney beans, Dried
1 and soaked for 4-12, Rinsed
1 hours
3 cup onions, Chopped
2 fresh jalapeno chilies
1 stemmed & (include, Minced
1 seeds)
6 garlic cloves, peeled and
1 minced
3 Tbsp chili powder
1 Tbsp cumin, Ground
1 Tbsp dried oregano, crumbled
28 oz can tomatoes with, Crushed
1 juice
3 cup vegetable broth, homemade or
1 canned
2 cup water
1 red bell pepper, stemmed,
1 cored and dices
1 tsp salt (or), To Taste
17 oz can corn kernels, drained
1 toppings of your choice
1 (salsa, chopped red onions,
1 chopped cilantro
1 yogurt, [avocado, cheese],
1 etc )

1. Drain beans.

2. In a large sauce pan or stock pot warm a little vegetable broth
over medium heat. Add onions, jalapenos, garlic, chili powder,
cumin, and oregano. Lower heat and cook partially covered, stirring
once or twice, for 15 minutes.

3. Add the tomatoes and their juice, the vegetable broth, the water,
and the beans. Raise heat and bring to boil. Lower heat to medium,
cover pot, and cook, stirring occasionally, for 60 minutes.

4. Stir in the bell pepper and salt and cook, stirring often, for
another 60 minutes or until the beans are tender. [Note: watch it
*very closely* after about 30 minutes; once the liquid is absorbed it
will tend to stick and burn.]

5. Remove from heat and stir in corn.

6. Serve with toppings as desired.


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Tasty vittles that make you go yum (Daily Southtown)

Tasty vittles that make you go yum (Daily Southtown)
Ask a transplanted Chicagoan what he most misses about his hometown, and nine times out of 10 the response will be cuisine-related -- Italian beef, deep dish pizza, hot dogs smothered with mustard, onions and pickle relish.

Study shows choice white grease can be good fat source for hogs (High Plains Journal)
"I think some producers question the quality of CWG and one of the big issues that we need to address is that CWG, when coming from a Midwest manufacturer, isn't a bad fat source," Benz said. "We believe CWG from the Midwest could be more saturated than some other areas of the country."

Register recipes: March 6 (Napa Valley Register)
Key Lime Tarts with Spiced Rum Sauce

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Green Chili With White Beans

Yield: 10 Servings

2 lge. bell peppers, seeded
3 Tbsp salad oil
2 cup green onions & tops, Sliced
8 cloves garlic/pressed, Minced
4 tsp cumin, Ground
6 can tomatillos (16oz.each)
4 can green chiles (7oz.ea.), Diced
6 can Italian white beans, drained
3 lb pork shoulder of fat, Trimmed
4 tsp oregano
1/2 tsp cayenne pepper
1/2 cup cilantro leaf, Lightly Packed

Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over
med-hi heat; add bell peppper, onions, garlic, and cumin. Cook,
stirring, until onions are soft. Mix in tomatillos (break up with
spoon) and their liquid, chiles, beans, pork oregano, and red pepper.
Bring to boil; reduce heat and simmer until pork is tender when
pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker
chili, cook uncovered to desired consistency. Stir occasionally. Stop
here. Cover. Refrigerate for 3 days. Reheat before continuing.
Reserve a few cilantro leaves; chop remaining leaves. Stir choppped
cilantro into chili; garnish with reserved leaves. Serve.


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Spice up your menu with these Mexican dishes (MSNBC)

Spice up your menu with these Mexican dishes (MSNBC)
Chef and cookbook author Richard Sandoval shares some of his secrets.

Looking for whales in Mendocino (Mendocino Beacon)
Two gray whales played just offshore on Saturday, oblivious to the distant blur of a crowd of two dozen tourists on the Mendocino Headlands. The pair spouted two silvery streams, arched flukes gracefully out of the water and dove for a mouthful of marine-life enriched mud.

Mexican Food: More Than Tacos (CBS News)
If you are a fan of Mexican food, you might already know about its subtle variety. As The Saturday Early Show 's Chef on a Shoestring, Scott Linquist shows how to bring it to your table on a budget of $40.

Register recipes: March 6 (Napa Valley Register)
Key Lime Tarts with Spiced Rum Sauce

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Cookout Chili

Yield: 2 Servings

1 lb beef chuck, hamburger grind
1 bell pepper(s)
4 chiles, green, fresh whole
1 jalapeno pepper, pickled
2 scallions, coarsely chopped
1 can tomato sauce(16oz ea)
1/2 tsp oregano, dried, pref. Mexican
1/2 tsp cumin, ground
1 tsp red chile, hot, ground
1 tsp chile caribe
1 can kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.

3. Lightly roast the bell pepper, green chiles and jalapeno (if
fresh) over the fire. Prepare parched red or green chiles according
to succeeding recipe, then finely chop all the peppers.

4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.



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Black Bean And Corn Chili With Polenta

Yield: 1 Servings

2 1/4 cup water
3/4 cup yellow cornmeal
3/4 cup cold water
1/4 tsp salt
1 md onion, chopped
2 cl garlic, minced
3 fresh jalapeno peppers
-seeded and, chopped
1 Tbsp vegetable oil
1 tsp oregano, Dried
3/4 tsp cumin
14 oz can mexican style stewed
-tomatoes
8 oz tomato sauce
1/2 cup beer
15 1/2 oz can black beans, rinsed and
-drained
1 cup whole kernal corn, Frozen
1 black pepper

To cook polenta, bring 2 1/4c water to a boil in a saucepan.
Combine cornmeal, 3/4c cold water and salt in a small bowl. Slowly add the boiling water, stirring constantly. Cook and stir until the mixture
returns to a boil. Reduce heat to very low. Cover and simmer 15
mins, stirring occasionally. Pour hot mixture into a greased 8x8x2
baking pan. Cool for 1 hour. Cover with plastic wrap and chill for
several hours or overnight until firm.

Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over
medium heat until tender but not brown. Stir in oregano and cumin;
cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set
tomatoes aside. Add tomato liquid, tomato sauce and beer to onion
mixture and bring to a boil. Reduce heat and simmer, uncovered for 5
mins.

Coarsely chop the stewed tomatoes. Add tomatoes, black beans, corn
and black pepper to taste to onion mixture. Simmer, uncovered, for
15 to 20 minutes or until most of the liquid is absorbed and the
mixture thickens.

Meanwhile, remove polenta from pan and cut into 4 squares, then cut
each square in half diagonally. Place on greased baking dish and
bake, covered with foil, in a 400 oven for 10-12 mins or until heated
thru. To serve, place 2 polenta triangles on a plate. Spoon chili
over polenta.

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Chili #2

Yield: 1 Servings

1 1/2 lb ground beef, chicken, or
1 turkey
2 cup water
1 Tbsp chili powder
1 Tbsp curry powder
3 tomatos, Diced
4 cup kidney beans or, Cooked
1 pinto beans
1 onion, Chopped
1 bunch green onions, Sliced
1 1/2 cup natural sharp, Grated
1 cheese, or mild cheddar
1 cheese

In a frying pan, saute meat until lightly browned. Pour off
drippings. Add water, chili, and curry powder; simmer 5 minutes. Add
tomatos and beans; heat through. Stir in onions. Ladle into serving
bowls and sprinkle on cheese.


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Fourby Chili (Black Beans Beer & Broccoli)

Yield: 1 Servings

2 cup black beans, Dried
2 bottles stout (Guinness extra
1 or Watney's cream), or san
1 Miguel dark beer.
2 can tomatoes (or fresh, Diced
1 equivalent)
2 6-ounce can s tomato paste
2 long (mild) chili peppers
1 seeded and*, Diced
3 med jalapeno chili peppers
1 seeded and*, Diced
3 serrano chili peppers
1 seeded and*, Diced
5 cloves garlic, minced
1 onion, chopped
1 cup whole kernel corn (frozen or
1 fresh)
2 Tbsp white vinegar
2 Tbsp chili powder
1 tsp cumin
1 Tbsp oregano
1/2 tsp black pepper
1 tsp red peppers*, Crushed
1/4 cup peanut butter (no, really!)
1 tsp salt
1 Tbsp olive oil
2 heads broccoli

* or more, to taste Rinse the black beans, pick out any pebbles;
then cover with water and let soak overnight. Then pour off the soaking
water, add 1 bottle of stout, and add fresh water to cover the beans
plus about 1". Bring to a boil, then reduce to a simmer. Cover
partway (it will boil over if fully covered) and let cook for 1 1/2
hours, stirring occasionally. Add water if necessary.

Heat olive oil in a pan over medium heat. Add the garlic, onions,
and all chili peppers. Saute a few minutes until soft, then add to
the beans. Add the vinegar and spices and the diced tomatoes; simmer
for another half hour, stirring. As the liquid from the tomatoes
boils off, start adding stout from the second bottle. About half of
this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn't
crust over. Stir occasionally.

Best if you let it sit overnight, and reheat it for dinner the next
day.

To serve: cut the florets off of the broccoli, and steam until done
(but crisp). I usually do this in the microwave. Serve the chili
with a sprinkle of chopped onions and grated cheddar cheese on top
(for vegan, omit cheese or use tofu cheese). The broccoli can either
be stirred in at the last minute, pressed on top of the chili for
nice presentation, or placed along side it. Serve with Spanish rice
and with warmed corn tortillas!


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Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get 5 of these secret recipes for free just for visiting the site.

See the full list of secret recipes and 4 bonus cook books here.