Chili (New York Times)

by Mrs Marvel

Chili NYT Chili NYT 2

 

We love chili at my house. I bake a small cornbread while the chili is bubbling and serve together, sometimes with honey butter. Yum. There are many varieties of chili, spawning the infamous chili cookoffs around the country. We prefer our chili mild, and I myself despise kidney beans so I use black beans instead, but some people like it hot, hot, hot! However you like it, you can adapt this recipe from the New York Times, date unknown. You could also put this in the crock pot and simmer all day for a delicious dinner on a cold day.

Chili (New York Times)

3 T butter

1 large onion, minced

2 cloves garlic, minced

1 lb chopped beef

3 c water

1 1/3 c canned tomato

1 green pepper minced

1/2 t celery seed

1/4 t cayenne

1 t cumin

1 small bay leaf

1 T chili powder

1/8 t basil

1 1/2 t salt

Saute onion & garlic in butter. Add meat & brown. Transfer to large saucepan & add remaining ingredients. Simmer uncovered until thick as desired, or about 2-3 hours. Add kidney beans just before serving.

Beans Mornay

by Mrs Marvel

Beans Mornay

 

Mornay sauce is a cheesy, warm and delicious sauce used to top meats, vegetables and seafood. It resembles this dish in no way at all. :-) A traditional Mornay sauce is made with a roux (melted butter mixed with white flour), then milk and grated cheeses are added, preferably Parmesan and gruyere, sometimes white cheddar. All is melted until thick and bubbly, then can be used to top various dishes, mixed with pasta for a macaroni & cheese or fettuccine alfredo-like dish, or even stored in the refrigerator for future use. Mornay sauce was invented in the early 1800s in Paris, and has become a staple in French cooking, as it is used in souffle and pudding in addition to the uses just mentioned. This recipe for Beans Mornay actually reminds me a bit of the famous green bean casserole served at Thanksgiving and Christmas dinners across America.

Beans Mornay

Cook frozen green beans as directed

Can Condens cream of celery soup

Can onion rings

Alternate layers

350 F till hot & bubbly

Potato Salad

by Mrs Marvel

Potato Salad 2

 

Potato salad seems like one of those things you shouldn’t be able to screw up, but there are some versions that are just not good. Many folks don’t even like potato salad. They think it is weird to eat chunks of cold potatoes, or dislike mayonnaise, or some other reason. I don’t mind it so much, but it isn’t the first thing I reach for at a barbecue or picnic. This one might be tasty. It calls for French dressing mixed with mayo, which is nice variation on the standard mayo/mustard dressing. Give it a try this summer and let us know how it turns out.

Potato Salad

4 c cubed boiled potatoes

1 T finely chopped onion & celery

1/2 t salt

dash pepper

pickle juice

celery seed

1/4 c French dressing – chill 1 – 2 hrs. toss lightly with 1/2 c mayonnaise. Blend in carefully 2 cut up hard boiled eggs. Garnish with parsley & paprika, & cucumbers.

Meat Balls Napoli

by Mrs Marvel

Meat Balls Napoli

Meat balls are known the world over, whether they be Swedish or sweet, as a plated, skewered or spaghetti-adorning lump of spiced and meaty goodness. The meat balls from Naples in southern Italy originally had a soft doughy center, but with the Americanization of Italian cooking, breadcrumbs became the standard. These particular meat balls are baked, but they can be broiled, fried or cooked in sauce, precooked and frozen for future use, or just plain eaten. And while this recipe says that it serves 6, if combined with spaghetti or angel hair, this would be enough to serve 8-10. A note on the ingredient list. This calls for nutmeg and cloves, which are aromatic additions. Some recipes call for raisins and nuts, but these are more traditional, historical even. I don’t think I’d try that. But, the nutmeg and cloves appear to be an homage to the long history of Napoleon style meat balls. enjoy!

Meat Balls Napoli

2 eggs

1/2 c milk

3 slices bread crumbled

1 1/2 lb ground chuck

1 med onion

1 clove garlic (cook changed to 1/2)

1 t salt

1/2 t pepper

dash cloves

dash nutmeg

Mix all ingred

Shape into balls. Place in well greased shallow baking pan. Bake uncovered 15 min. Brush with pan drippings & bake 15 min longer. 450F.

English Muffins

by Mrs Marvel

English Muffins

 

While I’m positive English muffins existed before the 1980s, I recall a specific marketing push that made them seem “new” to my youthful experience at that time. There were all sorts of brands and varieties, some with nooks and crannies, some with raisins, some plain. I have loved them ever since, and if we ever go to breakfast together, you will notice that I almost always order an English muffin instead of toast with my scrambled eggs.

English Muffins

Combine

1/2 c scalded milk

1/4 c short[ening]

1 1/2 t salt

1 T sugar

Cool to lukewarm by adding 1/2 c water

Add 1 cake compress yeased or 1 pkg dry yeast. Diss[olve] as directed. Mix well.

Add 3 c flour. Mix to soft dough

Roll out on floured board to 1/4″. Cut with 3 1/2″ cutter

Place on baking sheet sprinkled with 2 T corn meal, sprinkle top with 2 T more. Let rise tip doubled in bulk (about 1 hr). Bake on hot ungreased griddle about 7 min each side.

Water used to diss[olve] yeast should be subtracted from total liquid.