Cincinnati 3-way Chili

4 cups water

1/2 Tablespoons black pepper

2 pounds ground beef (do not brown)

1 teaspoon  cinnamon

2 onions, chopped fine

2 Tablespoons chili powder

1/2 Tablespoons allspice

1/2 teaspoon red pepper

2 dashes Worcestershire sauce

2 teaspoons salt

1/2 teaspoons cumin

2 small cans tomato paste

1 Tablespoons garlic powder

2 or 3 bay leaves

1 1/2 Tablespoons vinegar

1/2 Tablespoons cocoa

1 Tablespoons. sugar


Mix all ingredients together, and cook for 4 to 6 hours. 

3 way: serve sauce over spaghetti with shredded Colby cheese.

4 way: serve sauce over spaghetti with chopped onions or kidney beans and top with shredded Colby cheese.

5 way:  serve sauce over spaghetti with chopped onions, kidney beans and shredded Colby cheese.

Can also be served with hot sauce and oyster crackers

 

 

Sausage and Kraut

The Midwestern population boasts a large number of citizens with Polish and German ancestry.  These

sausage-and-sauerkraut-loving people serve this satisfying dish with crusty bread (and lots of pride) to family and guests alike

 

4 slices bacon, cut into 1-inch pieces

1/2 pound lean boneless pork, cut into i/2-inch cubes

1 small onion, chopped (1/4 cup)

1/2 pound Polish sausage, sliced

21/2 cups water

4 cups dry white wine

1 4-ounce can sliced mushrooms

1-1/2 teaspoons instant beefbouillon granules

 1 teaspoon paprika

1 bay leaf

1 16-ounce can sauerkraut, drained and snipped

2 tablespoons cornstarch

 

In 3-quart saucepan cook bacon till crisp; drain bacon, reserving drippings. Set bacon aside.

Brown pork cubes and onion in reserved drippings.  Stir in bacon, sausage, water, wine, un-drained

mushrooms, bouillon granules, paprika, and bay leaf. Cover; simmer about 1 hour or till pork cubes are tender.

Remove bay leaf. Stir in sauerkraut. Combine cornstarch and 4 cups cold water. Add to sauer-

kraut mixture; cook and stir till thickened and bubbly Cook, stirring constantly, 2 minutes more.

 

Makes 4 to 6 servings

 

 

  Tea Room Chicken Salad

Younker's Cookbook

 

3 cups diced, cooked chicken thighs

1 cup chopped celery

1/4 cup chopped onion

1/4 cup shelled sunflower seeds

1 cup ranch salad dressing

1 tsp. celery salt

1/2 teaspoon dried minced garlic

Salt and pepper (optional)

 

In a large bowl combine chicken, celery, onion, and sunflower seeds.

For dressing, in a small bowl stir together salad dressing, celery, salt,

and garlic If desired season to taste with salt and black pepper.

Pour dressing over chicken mixture; toss to mix well. Cover

and chill for an hour.  Makes 6 servings

 

 

Tea Room Rarebit Sauce

Younkers Cookbook

 

1/3 cup cooking oil

1/3 cup all-purpose flour

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon dry mustard

2 cups whole or reduced fat milk

1 teaspoon Worcestershire  sauce

1/4 teaspoon bottled hot pepper sauce

1 cup shredded process sharp American cheese (4 oz)

 

Place oil in a medium saucepan. Stir together flour, paprika, salt and dry

mustard.  Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at

once.  Cook and stir over medium heat until thickened and bubbly. Cook

and stir 1 minute more. Remove from heat; stir in Worcestershire sauce and

hot pepper sauce.  Add cheese and stir until melted. Makes 2 cups.

 

(Note) To make Younkers popular rarebit burgers, cook 8 hamburger patties to 170 deg.

until no pink remains. Place each burger in a toasted hamburger bun.  Spoon

about 1/4 cup of Rarebit Sauce over each bun. Serve immediately.

 

 

Perfect Corn on the Cob

 

2 ears of corn per person

Enough water to cover corn completely

 

Shuck corn and clean away the silk.  Place in pot of cold water, covering the corn completely.  Bring to a boil.  Remove from heat, cover and let stand for 7 minutes.  Corn will stay perfect for up to an hour.

 

 

Pork Stew with Cornmeal Dumplings

 

The central states are known for their corn-fed pork production.  It's no wonder that pork is a popular ingredient in dishes of this region.  This hearty stew topped with double-corn dumplings pays tribute to that tender Midwestern pork, but the robust seasonings also complement beef or lamb.

 

2 pounds pork stew meat, cut

into 1-inch cubes

2 tablespoons cooking oil

1 28-ounce can tomatoes,

cut up

1 12-ounce can (1-1/2 cups) beer

1 medium onion, cut into thin

wedges

1 clove garlic, minced

1 tablespoon sugar

1 tablespoon Worcestershire

sauce

1 teaspoon dried thyme,

crushed

2 bay leaves

 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

Cornmeal Dumplings

Paprika (optional)

 

In 4-quart Dutch oven brown meat cubes, half at a time, in hot cooking oil. Return all meat to pan.  Add un-drained tomatoes, 1 cup of the beer, onion, garlic, sugar, Worcestershire sauce, thyme, bay leaves, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Cover and simmer, 1 hour or till meat is tender. Spoon off fat.

 

Combine the remaining beer and flour; stir into stew. Cook and stir till thickened and bubbly Prepare Cornmeal Dumplings. Drop batter by rounded tablespoons onto boiling stew mixture to make 8 dumplings. Sprinkle tops with paprika if desired. Cover and simmer, without lifting cover, for 10 to 12 minutes or till dumplings are done.

 

Makes 8 servings.

 

Cornmeal Dumplings: In bowl stir together Vzcup all-purpose flour, V3 cup yellow cornmeal, V/z teaspoons baking powder, VA teaspoon salt, and dash pepper. Combine 1 beaten egg, 2 tablespoons milk and 2 tablespoons cooking oil. Add to flour mixture and stir till blended. Stir in one 8-ounce can whole kernel corn, drained.

 

 

Ozark Pudding

 

From the hill country of southern Missouri comes an apple dessert called Ozark Pudding.  It was reportedly a favorite with President and Mrs. Truman.

 

Be sure to serve it warm with generous dollops of whipped cream.

 

2 eggs

1 cup sugar

1 teaspoon vanilla

1/3 cup all-purpose flour

1 tablespoon baking powder

Vs teaspoon salt

2 cups chopped, peeled apple

1/2 cup chopped walnuts

unsweetened whipped cream
 

Grease and flour a 9x9x2-inch baking pan.  In a large mixer bowl beat together the eggs, sugar, and vanilla till light and fluffy Stir together the flour, baking powder, and salt. Stir into beaten mixture,  Fold in apple and walnuts.

 

Turn mixture into prepared pan. Bake in a 325° oven for 30 to 35 minutes. Spoon into dessert dishes. Serve warm with unsweetened whipped cream. Makes 6 to 8 servings.