February 7, 2009
So they’re all coming to your house for dinner … Don’t panic. Chili for fifty is just like chili for six—you just use more cans.
PS Chili won’t taste right at first. You have to give it time for the flavors to meld. Let it simmer for an hour; then taste it. You might want more salt, chili powder, or cumin.
¾ cup olive oil
6 large onions, finely chopped (6 cups)
6 large green bell peppers, seeded and chopped (6 cups)
¾ cup chili powder or to taste
¼ cup ground cumin
10 pounds ground beef
12 cloves garlic, minced
1 tablespoon salt or to taste
1 1/2 teaspoons black pepper
6 (10-ounce) cans diced tomatoes
1/3 cup tomato paste
6 (15-ounce) cans kidney beans, drained
½ cup dry sherry
1/3 cup firmly packed dark brown sugar
Sour cream, grated Cheddar cheese, chopped green onions for garnish
In a very large skillet or large Dutch oven over medium heat, sauté the onion and bell pepper in the oil until tender, about 10 minutes. Add the chili powder and cumin and sauté until fragrant, about 3 minutes. Add the beef, garlic, salt, and black pepper. Cook, stirring, until the beef browns. Add the tomatoes, tomato paste, beans, sherry, and sugar. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Garnish with sour cream, grated Cheddar cheese, or chopped green onions or other chili toppings.
Makes 50 servings.
February 3, 2009
When you need something to warm your heart and bones, try my sister’s brown bread. Yes, you can steam it in a soup can, and, yes, it is deliciously rich and wonderfully good for you. Slather on some cream cheese and you’ll have a sumptuous breakfast.
PS Soup-can brown bread makes a delightful gift-from-the-kitchen.
1 ½ cups white cornmeal
1 ½ cups whole wheat flour
1 cup all-purpose white flour
1 teaspoon salt
2 teaspoons baking soda
1 cup dark molasses
2 cups dark raisins
2 cups buttermilk
In a large mixing bowl, mix the cornmeal, whole wheat flour, white flour, salt, and baking soda. Add the molasses, raisins, and buttermilk. Spray one 1-quart mold and two to three 10 ¾-ounce soup cans with cooking spray. Fill all containers two-thirds full of batter. With kitchen twine, tie aluminum foil tightly around the tops. Place the mold and cans on racks in Dutch ovens. Fill the Dutch ovens with water halfway up the sides of the containers. Heat to boiling, reduce heat to medium low, cover, and simmer for 2 hours 30 minutes. Add water as needed.
Carefully remove the mold and cans from the Dutch ovens. Remove the foil tops. If the bread is still wet, bake at 250 degrees F for 15 to 30 minutes. Turn out the bread to cool on a wire rack.
Makes one 1-quart mold and 2 to 3 soup cans.
From All-American Comfort Food
February 1, 2009
Need a super-fast, last-minute snack for a super occasion—maybe like the Super Bowl? Quick! Grab some sausage and cheese and your emergency box of biscuit mix. (Admit it! Every smart cook has a box of biscuit mix tucked away in the pantry.) You’ll have the guys in the barca-loungers kissing your feet in no time!
1 pound hot bulk sausage
1 pound sharp Cheddar cheese, grated
3 cups biscuit mix
Pre-heat the oven to 350 F. Lightly grease a baking sheet and set aside.
In a hot skillet, crumble the sausage and cook until lightly browned. Drain the fat. Reduce the heat to low, add the cheese, and stir until melted. Pour into a large mixing bowl and add the biscuit mix. Roll into 3/4-inch balls and place on the prepared baking sheet. Bake for 12 to 15 minutes or until lightly browned. Serve hot.
Makes 42 balls.
From All-American Comfort Food