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
1/4
cup shelled sunflower seeds
1
cup ranch salad dressing
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 all-purpose flour
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)
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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
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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.
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