The Palm Beach Post from West Palm Beach, Florida on December 9, 1976 · Page 101
Get access to this page with a Free Trial

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 101

West Palm Beach, Florida
Issue Date:
Thursday, December 9, 1976
Page 101
Start Free Trial

Palm Beach Post and Times, Thursday, December 9, 1976 FN9 i Your favorite 'Chili Beans' need not always be served in a bowl. Shown here, clockwise, are a spoonful of piping hot chili beans in a chilled avocado half bedded on lettuce, chili folded in crisp-fried tor-tilla and served with Spanish rice, and a hot butter-toasted sandwich bun half topped with shredded lettuce, rings of sliced onions, green peppers and heated beans. Wheat Germ Muffins WHEAT GERM MUFFINS IVi cups flour 3 teaspoons baking powder Vt teaspoon salt 1 teaspoon cinnamon cup sugar V cup vacuum-packed unsweetened wheat germ 2 eggs cup milk cup butter or margarine, melted cup raisins In a medium bowl stir together the flour, baking powder, salt, cinnamon, sugar and wheat germ. In a small bowl beat eggs and milk to combine; add to flour mixture with butter and raisins; stir only until four mixture is moistened. Turn into buttered muffin-pan cups (each cup size), filling them full. Bake in a preheated 400 oven until a cake tester inserted in the center comes out clean 18 to 20 minutes. Serve hot. Makes 12. Ml Come to Gulfstream Seafood for the freshest seafood in town! SW0RDFISH$5l49 STEAKS & lb. $Q85 FINGERS O". LUBdltn fl- FRESH SHRIMP $J99 FRESH KINGFISH STEAKS $159 lb. V J FRESH JUMBO $110 FLOUNDER lib. BLUE CRAB SPANISH MACKEREL 59'ib. Fresh fish Cut Jo Order! 5300 Mad. QuHjj Stteam U ugeajoods If It Swims We GEORGIA AVE. WEST PALM BEACH 588-9005 2 Fre Parking Lot ik MAHILANU OYSTERS $979 1 Select Pint. d Sell It! 150 tor han mm CLING FREE SHEETS Fabric Softener for the Dryer. To the Dealer: We will reimburse you for the tace value ol this coupon, plus 5 j 150 off any size i CLING FREE ! SHEETS dling, provided that this coupon is redeemed by you from a consumer purchasing specified brand. On request, your failure to submit satisfactory evidence thereof, and01 of stock purchases of specified brand sufficient to cover re- 10 demption claims may, at our option, void all redemption claims for which no such 7 evidence is shown. Coupon is non- z assignable, void where prohibited, taxed, or restricted by law. Consumers must pay any sales tax Submit properly redeemed coupons for reimbursement to: Calgon Consumer Products Company. J Inc.. PO Box 1721, Clinton, IL I mSMmmWmmm. m Iowa 52732. Cash value 120 Limit one coupon per purchase. STORE COUPON J i- Any leftover may be packaged and frozen. It may be thinned by adding hot water or stock. CHILI WITH A DIFFERENCE Note: To serve the chili beans in these ways it should be fairly thick. Cook down a bit if on the thin side. These ways offer more servings than in-a-bowl. Chili beans with Spanish rice: Serve the hot chili on or in a crisp-fried tortilla, folded or not. Great with Spanish rice and a tossed green salad. North-of-the-Border Plate Meal: On a lazy Susan or tray, arrange bowls or plates of sweet Spanish onion rings, shredded lettuce, green pepper rings, shredded sharp Cheddar cheese. Have a basket of butter-toasted sandwich bun halves and the bowl or pot of hot chili. To serve, first a bun half topped with shredded lettuce, then onion and green pepper rings. Over all a spoonful of hot chili. Sprinkle liberally with the cheese. Serve with Mexican style pickled vegetables if you like. In making Chili Beans, the meat used is most often ground beef, sometimes small beef cubes, But do try half beef and lamb or pork. It is an interesting flavor variation. Prices Good DEC. 9th thru DEC. 11th N 393 5 b HOMEMADE PORK : SAUSAGE 10 LB. PAIL ? "" 3. PATTIES I REGULAR 20 HEM v.1.i'i';"i4,, 1 From Fl 2 cloves garlic, minced V cup chili powder 1 teaspoon each salt, paprika, dried leaf oregano and ground cumin 1 to 2 teaspoons Tabasco pepper sauce 1 teaspoon instant coffee powder 1 can (1 pound) tomatoes 1 can (8 ounces) tomato sauce 1 cup water 2 cans (1 pound each) red kidney beans, drained (optional) In large heavy saucepan, break up ground beef. Add onions, green pepper and garlic; cook, stirring frequently, until beef is browned and vegetables are tender. Add chili' powder, salt, paprika, oregano, ground cumin, Tabasco, coffee, tomatoes, tomato sauce and water; stir to mix well. Bring to boil, reduce heat. Simmer, uncovered, 45 minutes or until thickened. If desired, stir in kidney beans before serving. Yield: 6 to 8 servings. ALL-AMERICAN CHILI 2 pounds ground beef 1 large onion, chopped 2 cloves garlic, minced 3 to 5 tablespoons chili powder 1 teaspoon salt 1 teaspoon dried leaf oregano 1 to 2 teaspoons Tabasco pepper sauce 1 can (1 pound) tomatoes 1 can (8 ounces) tomato sauce 1 cup water 2 cans (1 pound each) red kidney beans drained In large saucepan, break up ground beef. Add onion and garlic; cook stirring frequently, until beef is browned and vegetables are tender. Add remaining ingredients and mix well. Bring to a boil, reduce heat. Simmer, uncovered, 45 minutes or until thickened, stirring occasionally- Yield: 6 to 8 servings. CHILI BEANS, ROCKY MOUNTAIN STYLE To prepare the beans 2 pounds (4 rounded cups) Pinto beans soaked in (see note) 3 quarts (12 cups) water 1 large whole peeled onion 1 large bay leaf 1 fat clove garlic, thin-sliced 4 tablespoons salad oil Add onion, bay leaf, garlic, to beans and soaking water. Bring to boiling point, reduce heat. Cover tightly. Simmer about 1 and Vi to 2 hours or until beans are tender. Remove onion and bay leaf. Note: To soak beans, wash beans in colander under running water. In a large kettle, bring measured amount of water to a rapid boil. Add washed beans. Boil for 2 minutes. Remove from heat. Add Vi teaspoon soda to soften the water. Cover and let stand 1 hour. Or add washed beans to the measured amount of water and soda and let stand overnight. If room is warm, it is a good idea to use the 2-minute boil first. Use two 3-quart kettles or Dutch ovens if no really-big kettle is available. In this case, use half of the following ingredients in each pot. To prepare Chili Vt to 2 pounds lean ground beef 1 cup water, beef stock or tomato juice 4 teaspoons salt 3 to 4 tablespoons good chili powder l'a teaspoons ground cumin seed Brown meat quickly in small amount of oil or drippings, breaking meat into small chunks. Add to pre- cooked beans. Add the liquid to the skillet to bring-up the browning bits and drippings. Add to beans. Measure into a small dish the salt, 3 tablespoons chili powder, and the cumin. Mix together, then add enough of the bean liquid to make a smooth paste. Combine with the beans. Bring to the boiling point; reduce heat to simmer. Cover tightly. Slow-cook for about IVi hours, stirring gently from the bottom of the kettle to keep from sticking. Taste in the meantime to find if more chili powder is needed. Tastes and chili powder vary so much. This may be made ahead, refrigerated, and heated in a slow oven. This makes about 3 and Vi generous quarts which means, served in a bowl, there should be 10 servings of about 1 and 'a cups depending upon how thick or thin it is. Chili Jetton's chili, from his barbecue cookbook, will give you 20 fair-sized portions. CHILI JETTON LBJ RANCH STYLE 5 pounds lean beef, ground coarse 1 pound suet, ground li quarts water 3 ounces chill powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon cumin 1 tablespoon oregano 1 tablespoon paprika Va teaspoon cayenne pepper Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till you are sure the spices are blended and the meat is well separated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to 1 hour. If desired dump 2 quarts of ranch style beans into the chili concoction and mix thoroughly. If it now appears too thin, thicken with about half a cup of dry cracker meal, Jetton suggests. I like the idea of using beef suet for fat when using ground beef, because the beef for chili should be lean. James Beard does it for a chili he serves over hamburgers and franks. BEARD'S CHILI Saute 4 fine-chopped large onions and 4 fine-chopped garlic cloves in ',4 pound beef suet. Add 3 pounds lean ground beef and brown it quickly. Add 1 teaspoon oregano, Vi to Vi cup chili powder, 2 dashes or more of Tabasco sauce, 3 tablespoons tomato paste, and IVi cups beer. Cover, and simmer the chili for 45 minutes. Uncover and correct the seasoning, adding more liquid if needed. Cook chili down for another 15 minutes. Add fine-chopped parsley or fresh coriander. This is better made the day before and reheated. Use as a sauce for the franks and burgers and have bowls of chopped green chilies and chopped onion and chopped peanuts at hand for those who want them. CLASSIC TEXAS CHILI ' cup salad oil 3 pounds beef stew meat (chuck or round), cut In 1-inch cubes 3 cloves garlic, minced 1 to 6 tablespoons chill powder 2 teaspoons salt 2 teaspoons dried leaf oregano 2 teaspoons ground cumin 2 teaspoons Tabasco pepper sauce l'a quarts water Vi cup white cornmeal Heat oil in large saucepan or kettle; add beef and brown on all sides. Add garlic, chili powder, salt, oregano, cumin, Tabasco and water; stir to mix well. Bring to a boil, cover and reduce heat. Simmer IV4 hours, stirring occasionally. Add cornmeal and mix well. Simmer, uncovered, for an additional 30 minutes or until meat is tender. Garnish with chopped onion, if desired. Serve with rice and beans. Yield: 6 to 8 servings. TEXAS CHILI WITH BEANS 1 pound dried pinto beans 4 cup salad oil 3 pounds beef stew meat (chuck or round), cut in 1-inch cubes 3 large onions, chopped 3 cloves garlic, minced Vi cup chili powder 2 teaspoons salt 2 to 3 teaspoons Tabasco pepper sauce 1 teaspoon each ground cumin and paprika 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 quart water Soak beans overnight in water to cover. Drain, place in saucepan and cover generously with cold water. Bring to boil, cover, reduce heat and simmer 2 hours or until beans are tender. Meanwhile, heat oil in large saucepan or kettle. Add beef, onions and garlic; cook until meat is browned. Add remaining ingredients; stir to mix well. Bring to a boil and reduce heat. Simmer, uncovered, 2 hours or until meat is tender. Stir occasionally. Just before serving, stir in drained beans and heat through. Yield: 8 to 10 servings. CALIFORNIA CHILI 2 pounds ground beef 2 cups chopped onions 1 cup diced green pepper OP) I DELICIOUS r)l N FRESH BREAKFAST sPtciAU EXTRA LARGE J C7 ---- (W7 3 ff$. MS Ifvkl jMp P0R Q(0)p FEET WL ' IT,UW Mg POES Ul OZ. LOAF 4 flDfl) . t$(f MM ffijf ; SOUTH MILITARY TRAIL WEST PALM BEACH food i y (2 Blocks South of OPEN DAILY 9-6 FRIDAY 'TIL Southern Blvd.) 7 PM 6 DAYS A WEEK STAMPS AJ WELCOME JY

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,600+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Publisher Extra Newspapers

  • Exclusive licensed content from premium publishers like the The Palm Beach Post
  • Archives through last month
  • Continually updated

Try it free