Cincinnati Enquirer, 16 November, 1966

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Cincinnati Enquirer, 16 November, 1966 - the same hot fat saute the beef. Cook the meat...
the same hot fat saute the beef. Cook the meat quickly to seal in the juices, then lift out. In a large stew pan combine remaining fat, onions, tomatoes (cut up) and the boiling water. Now add the bread, which has been thoroughly rubbed with the sp'.it garlic cloves and allow to cook in the mixture for five minutes. Add the prepared meat and season with the chill powder using one, two or three heaping tablespoons-ful, tablespoons-ful, tablespoons-ful, according to your taste. Cook gently for 30 minutes, then add salt. Vinegar and 6ugar. (Test frequently). IN ANOTHER reply to Mrs. C. B. Gleason's request for the Empress Chill, Mrs. E. J. Reilly of Morrow, Ohio, writes, "I have made the following recipe many times and found It to be very, very good. EMPRESS CHILI 2 pounds ground lean beef (cook until gray) Acid 4 medium onions, chopped 1 clove garlic, chopped Hi teaspoon vinegar 1 can (6 ounces) tomato paste 4 tablespoons chili powder 1 teaspoon cinnamon 1 teaspoon red pepper couple dashes Worcestershire Worcestershire sauce Salt and pepper to taste 1 quart water Put the following In a small cheese cloth bag: 5 or 6 bay leaves 5 dried red peppers 35 whole allspice Cook slowly 3 hours. FOR THOSE of you who are looking for a good maple sauce, here's one Mrs. Doll heartily recommends. , MAPLE SAUCE l'a cups maple sugar ' j cup milk 2 tablespoons of butter Bring the maple sugar and milk slowly to the boiling boiling point, stirring frequent

Clipped from The Cincinnati Enquirer16 Nov 1966, WedPage 56

The Cincinnati Enquirer (Cincinnati, Ohio)16 Nov 1966, WedPage 56
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  • Cincinnati Enquirer, 16 November, 1966

    mlbellman – 02 Feb 2016

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