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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