Ovens & Crockpots & Mashed Potatoes, Oh My!

[Boomer]

I don't know about you, but as we find ourselves in these historic times, all I want to do is make a big pot of mashed potatoes, put about a pound of butter in, and just sit down in front of some silly old television sitcom.

I mostly just want to carb out. But then sometimes, I want to make that Coke Cake I just read about here and just eat it all by myself.

And I think about melted cheese a lot, too.

I have been going to put one of those healthy-type recipes on that I get from that Dr. Weil newsletter, the one with all those beans in it. Beans all over the place. And although I like beans a lot, lately I just want to smother them in sour cream. Lots and lots of sour cream.

And I also am thinking a lot about big hunks of red meat. Or maybe even the best meatballs ever. (We have been so virtuous lately with all the fish we have been eating.)

Mr. Boomer will be so happy that I am in this mode. I have told you before that the only woman in the world that I fear he would leave me for is Paula Deen. I find myself getting ready to dig out that Paula Deen cookbook. Mr. Boomer will be so glad.

So if you know exactly the feeling that I am talking about -- when comfort food is what it just has to be. I hope you will share your favorite recipes or suggestions. I need all the help I can get.

Thanks.

Boomer

[texasfal]

I so agree except my stomach is in such knots that I can't keep anything down. Maybe I can call this the stock market diet.

[Cassie325]

How about a Pot Roast...with gravy, roasted potatoes and carrots....

Then there is always a BIG turkey....stuffing....those mashed potatoes Boomer was talking about....some more gravy....and green bean casserole~


Pumpkin Pie for dessert....or I will have to dig out my recipe for
TEXAS Chocolate Cake...it is divine...especially with vanilla ice cream

[Halle]

Well Boomer,

Now you have done it, I just told my cooking half (I'm the eating half) to get the MacFredo going, his special Mac and Cheese, my favorite comfort food. For Dessert Killer Chocolate Bundt Cake, or Butt Cake.

So much for eating healthy today.

The only thing that will be going up at this rate is my weight.

The market made me eat it.

[Cassie325]

So now I can't stop thinking about it...

How about some home baked bread...right out of the oven....with loads of butter....

:cus: This is SO NOT good....but I am sure I will be back....wondering if talking about food will make us not eat it...so keep talking...

[Coconuts]

I made a bubbly Shepherd's Pie this week and Honey and I ate it in two days. Woe is us. I thought it was because it got so cool up here in RI. Maybe it's a calendar thing.

[Peachie]

Boomer, comfort food is what I need right now... that's IT! Comfort food! A huge bowl of my homemade chili with a great big ole dollop of sour cream and a loaf of the freshest Italian bread with all the butter you mentioned. I feel better already!! :a040: (But then the market did a little bounce at the end of the day so maybe that is where the elation is coming from, sigh... )

[Cassie325]

OK....so I found the recipe for the cake....had the baker/cook of the home make it....

this will be dinner....

Boomer...I have never talked about food so much in one afternoon....this could be worse for me than the political forum......

I promise...after I eat "dinner"...I will post the recipe....the best of the best...although you will have to order the cocoa from williams and senoma....
butter, sour cream....

Oh heck....just come over for dinner!

[Helene2008]

Okay Cassie....where is that recipe.:a040:

[Boomer]

OK.

I started this earlier today to distract myself from the troubles at hand. It is all so surreal. I spent yesterday evening with friends I can actually see, and we laughed a lot together. That always feels good. Of course, there were Margaritas involved.

But still, it feels good to laugh.

I seem to have become the self-appointed Queen of Quotations lately. I saw one the other day that said, "Laughter is an instant vacation." Milton Berle said that one. And I also saw one that said, "Sermons are better lived than preached." Well, that one was from Cowboy Wisdom. . . Boy, I sure digress.

Back to the subject at hand.

Anyway, this morning I started this up because comfort food was on my mind. Still is.

But I decided that I would stick this Dr. Weil recipe in here. Now, of course, it does not qualify as coming even close to the glorious stuff we have been talking about here, but it actually tastes pretty good, for something that is supposed to be so good for you.

You all remember Dr. Weil don't you? He has that big white beard that although it is not exactly Z. Z. Topp, it always looks to me like it needs a little trimming.

When I see Dr. Weil's picture, I seem to recall that he was the guy who used to show up on PBS, always wearing some hideous sweater, and then he would try to make me send him money. (At least I think he's the guy.)

Anyway, here is the recipe, and it is so easy you will not believe it.

"Roasted Red Peppers, White Beans, and Pesto"

1/2 cup jarred roasted red peppers, cut in strips
1 15 oz. can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 T. prepared pesto

Mix up the first 3 ingredients and cook over low heat to warm through.

Stir in the pesto.

Makes two servings.

You're done.

This may just be one of the fastest things I have ever done. It has a decent hit of protein so it sticks to your ribs for awhile. Mr. Boomer keeps trying to make me put a bunch of Italian sausage in it. But I won't. I am not sure how it would taste really. And I am afraid of Dr. Weil.

So there you are -- for your own good. And not bad, not bad at all.

Now, bring on the real stuff.

Boomer

[sschuler1]

I think Coconuts is right, it's a calendar thing! I always want to have heavier "comfort" food when the weather starts to cool down. It's nature's way of fattening us up to survive the cold winter. So here is my family's favorite fattening up food: my lasagna! And I don't spare the calories! Sharp cheddar, mozzarella, swiss, ricotta, cottage cheese, parmesan and romano. Ground chuck and spaghetti sauce with the lasagna noodles. Layer it all and bake until melted. Yum!!!!

[Cassie325]

Ok...well you lost me at the points of it being "good for me" ....YUK!!!

Boomer...margarita's are a GREAT start....but you really need a good, southern, buttery, home cooked, not really good for you meal....


Not really sure where you can find that here...except the TEXAS CHOCOLATE CAKE WAS SO GOOD......OH WAIT...IT IS SO GOOD...I AM STILL EATING IT...

Oh darn....it is 11:30 pm on a Friday night and I am still eating dinner!!!

Perhaps it is because my parents arrived at 8:30....and now I am regressing to childhood....need comfort food....anyone have that Shepherd's pie available???? I have the dessert....oh wait....last piece....oops....S will have to make more!!!

[Boomer]

I think Coconuts is right, it's a calendar thing! I always want to have heavier "comfort" food when the weather starts to cool down. It's nature's way of fattening us up to survive the cold winter. So here is my family's favorite fattening up food: my lasagna! And I don't spare the calories! Sharp cheddar, mozzarella, swiss, ricotta, cottage cheese, parmesan and romano. Ground chuck and spaghetti sauce with the lasagna noodles. Layer it all and bake until melted. Yum!!!!
I think there is something to that survival mode thing.

Have you ever noticed that when asked by a hostess in a restaurant, "Table or booth?" -- most of us say booth. I know I do. I have heard that it is because of our primitive days when food was hard to come by. So when we found it, we had to hide and eat it. A primitive lot we all still may be.

I also have been overwhelmed somewhat with the desire to organize everything in my house, including the basement.

And I am looking seriously at a plaid fabric sample.

How are those things connected? -- you might be wondering at this late hour when Boomer can sound so totally nuts.

Well, maybe the organizing is because it would be something over which to be able to have a little control.

And the same with the plaid. I have heard that it comes into fashion in difficult times because it is such an orderly pattern.

Psych 101 for me tonight it looks like.

But I am still thinking about cheese and more cheese and chocolate too and those wonderful real mashed potatoes and all. You know, to keep up my strength for all that organizing. That's my story and I'm sticking with it.

Boomer

[sunflower3630]

OK, if you're really feeling like you need a special lift, try this:

5 MINUTE CHOCOLATE MUG CAKE (at those "splurge" moments):

1 Coffee Mug

4 tablespoons flour(that's plain flour, not self-rising)

4 tablespoons sugar (or other)

2 tablespoons baking cocoa

1 egg (or substitute)

3 tablespoons milk

3 tablespoons oil (olive, etc....olive is actually very good in cakes)

3 tablespoons chocolate chips (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. Can be shared if you want.

ENJOY!

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! :MOJE_whot:

[graciegirl]

Boom, my Cincinnati princess. We must celebrate the pig.

Here is a fabulous quick pork chop recipe.

I used boneless, not thin, but not so thick like you'd stuff 'em, pork chops. Recipe is for six.

Sit tight.

Melt a little butter. Half a stick is all for six pork chops.

In a separate bowl,crush up about 1/2 sleeve of Ritz crackers, add a couple tablespoons of parmesan cheese. (the kind you shake on spaghetti) garlic salt. Not very much??, JUST a pinch of dried oregano and basil.

Dip them babies into the melted butter and then roll 'em around in the crumb mixture and bake them for about 40 minutes at 400.

YUM O

Calorie content. Don't ask.

[Boomer]

Boom, my Cincinnati princess. We must celebrate the pig.

Here is a fabulous quick pork chop recipe.

I used boneless, not thin, but not so thick like you'd stuff 'em, pork chops. Recipe is for six.

Sit tight.

Melt a little butter. Half a stick is all for six pork chops.

In a separate bowl,crush up about 1/2 sleeve of Ritz crackers, add a couple tablespoons of parmesan cheese. (the kind you shake on spaghetti) garlic salt. Not very much??, JUST a pinch of dried oregano and basil.

Dip them babies into the melted butter and then roll 'em around in the crumb mixture and bake them for about 40 minutes at 400.

YUM O

Calorie content. Don't ask.

Good morning,

GG, that looks all too wonderful. Basil is one of my favorites and Ritz crackers I think may be one of the Wonders of the World. (although I gotta tellya. I have wondered about that weird apple pie recipe that used to be on the back of the box when I was a kid. I do not even know if it is still there. I never tried it. But an apple pie without apples??? Well, wouldn't that be like a "day without sunshine"? Or morning for me without coffee as I sit here in the kitchen and write this stuff.) But I digress -- what a surprise, huh.

Anyway, I am about to digress again. (The girl can't help it.)

So anyway, again, to those of you who have not given up on reading this:

In case you are wondering what Graciegirl means when she said that we must celebrate the pig, well, here goes:

Gracie and I are both Cincinnati girls. And sometimes we talk Cincinnati. (You know, in Cincinnati we say, "Please" where others would say, "Pardon me, I did not hear what you said." Or where some might just say, "Huh?"

Oh and we are the town about which Mark Twain once said, "If the world is coming to an end, go to Cincinnati because everything happens 20 years later in Cincinnati." ...or was it 15 years?? or did he really even say it??)

Anyway, anyway, back to that pig celebration:

Cincinnati was once known as "Porkopolis" because pork processing was big here. And the rest really is history.

Once upon a time there were two guys who decided to live in Cincinnati. One was William Procter. The other was James Gamble. One made candles. The other -- you got it -- made soap.

And Mr. Procter and Mr. Gamble needed the goop or whatever left over from pork processing to make their stuff. And the rest of that story turned into the cornerstone of Cincinnati's economy. And those Ivory Towers, the nickname we locals give their headquarters offices, are a part of our skyline. (Someday we might tell you all about Skyline Chili, but that really is another story.)

Procter and Gamble rose out of Porkopolis, as Cincy was nicknamed, all those many years ago.

So that's the story.

Vas you ever in Zinzinnati?

Oh, and thank you, Sunflower, for that chocolate cake recipe you posted here. (Well, I think I mean thank you. It looks all too wonderful and all toooooo easy to make. Uh oh.)

Boomer

(I came back in for this edit bc I just started to wonder if even though I am here in the recipe forum, I am talking about P&G, so do I have to do disclosure?? So for full disclusure or whatever they call it, I will tell you, just in case, yeah, I own a few shares of PG -- I always thought that was the law in Cincinnati.)

[graciegirl]

Good morning,

GG, that looks all too wonderful. Basil is one of my favorites and Ritz crackers I think may be one of the Wonders of the World. (although I gotta tellya. I have wondered about that weird apple pie recipe that used to be on the back of the box when I was a kid. I do not even know if it is still there. I never tried it. But an apple pie without apples??? Well, wouldn't that be like a "day without sunshine"? Or morning for me without coffee as I sit here in the kitchen and write this stuff.) But I digress -- what a surprise, huh.

Anyway, I am about to digress again. (The girl can't help it.)

So anyway, again, to those of you who have not given up on reading this:

In case you are wondering what Graciegirl means when she said that we must celebrate the pig, well, here goes:

Gracie and I are both Cincinnati girls. And sometimes we talk Cincinnati. (You know, in Cincinnati we say, "Please" where others would say, "Pardon me, I did not hear what you said." Or where some might just say, "Huh?"

Oh and we are the town about which Mark Twain once said, "If the world is coming to an end, go to Cincinnati because everything happens 20 years later in Cincinnati." ...or was it 15 years?? or did he really even say it??)

Anyway, anyway, back to that pig celebration:

Cincinnati was once known as "Porkopolis" because pork processing was big here. And the rest really is history.

Once upon a time there were two guys who decided to live in Cincinnati. One was William Procter. The other was James Gamble. One made candles. The other -- you got it -- made soap.

And Mr. Procter and Mr. Gamble needed the goop or whatever left over from pork processing to make their stuff. And the rest of that story turned into the cornerstone of Cincinnati's economy. And those Ivory Towers, the nickname we locals give their headquarters offices, are a part of our skyline. (Someday we might tell you all about Skyline Chili, but that really is another story.)

Procter and Gamble rose out of Porkopolis, as Cincy was nicknamed, all those many years ago.

So that's the story.

Vas you ever in Zinzinnati?

Oh, and thank you, Sunflower, for that chocolate cake recipe you posted here. (Well, I think I mean thank you. It looks all too wonderful and all toooooo easy to make. Uh oh.)

Boomer

(I came back in for this edit bc I just started to wonder if even though I am here in the recipe forum, I am talking about P&G, so do I have to do disclosure?? So for full disclusure or whatever they call it, I will tell you, just in case, yeah, I own a few shares of PG -- I always thought that was the law in Cincinnati.)

Hey Boom. I thought that owning shares of P & G was municipal law.

[Boomer]

edit - well sort of - I hit print by accident having just written one sentence.

can't delete the post - am writing it over

I will be back in a few minutes with "Adventures in Crockpotting."

Boomer

[graciegirl]

edit - well sort of - I hit print by accident having just written one sentence.

can't delete the post - am writing it over

I will be back in a few minutes with "Adventures in Crockpotting."

Boomer

Gosh Boom, Had you ever thought about being syndicated? I can't wait. I am sitting here tapping my foot and chewing my nails. "Adventures in Crockpotting" and I am going to be one of the FIRST to read it. Wait. I have to go potty.:a040::coolsmiley:

[Boomer]

I try to encourage Mr. Boomer's presence in the kitchen. I like it when he wants to do the cooking. I have managed to convince him that the big mixer and the food processor are power tools. And I even tried to look impressed when he brought home some new knives that have some long German name that starts with a W.

But today, he really messed up a rump roast in the crockpot. Too done. Too done for either of us. Might even be too done for our geriatric dog.

Mr. Boomer would prefer beef -- oh, I don't know -- cooked by being waved over a couple of birthday candles. I, on the other hand, like it pink, maybe can even tend toward just a little red. We compromise.

But today, there is no compromise. This rump roast, that cost a blue fortune, came out beyond tough and dry. It was awful. I have some high-heel shoes that I do not wear much anymore that would have tasted better.

I just put it into the refrigerator. Pretending it will get an encore. (Garbage Eve is coming soon and I will sneak it out to the can at the curb, and then I will distract him so he forgets.)

Oh where did it all go so wrong?

I might have to break up with my crockpot.

Boomer

[graciegirl]

Boom. You can salvage part of the middle and make vegetable soup. That is being green I think. Well you could put in green beans anyway.

[Whalen]

Boom. You can salvage part of the middle and make vegetable soup. That is being green I think. Well you could put in green beans anyway.

You could also shred or coursely grind it and make a Bolognese sauce.
Yummy.

[Boomer]

You know, I thought about soup, GG. May have to do that maybe so that the rump roast does not have to become the Rumpke roast. (GG and I are talking Cincinnati again. Rumpke is the name of our garbage pickup company here.)

And Whalen,

A Bolognese sauce sounds really wonderful. (But I am not a very good cook and I do not know what that is. I will look it up.)

I really like your little title on your post, "Rump Roast the Sequel." That would be a good title for a cookbook.

So thanks for the suggestions. I was starting to feel pretty guilty about my secret plan to smuggle it out to the garbage.

Boomer

[Whalen]

aka Bolognese

I'm a Brooklyn Girl and love my Italian Food.
Me sainted Mother made great italian food. She was Polish, Pops was Irish,
the neighborhood was Italian. Had an interesting childhood.
Here's an easy recipe for a meat sauce.
Hope it works, enjoy.


1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef Substitute ground RR
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped, (doesn't really have to be 8, the basil police won't know if you use 6 or 8 or even dried herbs)
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano, or any good Italian grated cheese

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes.As meat is already cooked you don't have to cook as long. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Good over spaghetti, ravioli, tortellini etc, etc.
MMMMMMM getting hungry,
Good Night

Must find spell check, I'm a lousy typist.

[graciegirl]

aka Bolognese

I'm a Brooklyn Girl and love my Italian Food.
Me sainted Mother made great italian food. She was Polish, Pops was Irish,
the neighborhood was Italian. Had an interesting childhood.
Here's an easy recipe for a meat sauce.
Hope it works, enjoy.


1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef Substitute ground RR
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped, (doesn't really have to be 8, the basil police won't know if you use 6 or 8 or even dried herbs)
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano, or any good Italian grated cheese

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes.As meat is already cooked you don't have to cook as long. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Good over spaghetti, ravioli, tortellini etc, etc.
MMMMMMM getting hungry,
Good Night

Must find spell check, I'm a lousy typist.

Ahhhh heaven. I have certainly copied this. Now....I, like Boomer, who are both experts on Cincinnati Chlli, will have to see if Krogers has Pecorino Romano. Hey....I like to say that. I feel ITALIAN. Which is hard because I am mostly German. Pecorino Romano, Pecorino Romano. PECORINO ROMANO. :coolsmiley:

[Whalen]

Ahhhh heaven. I have certainly copied this. Now....I, like Boomer, who are both experts on Cincinnati Chlli, will have to see if Krogers has Pecorino Romano. Hey....I like to say that. I feel ITALIAN. Which is hard because I am mostly German. Pecorino Romano, Pecorino Romano. PECORINO ROMANO. :coolsmiley:


If you liked that one, how about Locatelli or Asiago, or the best of the best Parmagiano Reggiano, they're all good.
Meanwhile what is Cincinnati Chile? Something tells me it's gonna be yummy.(there should be a smiley for yummy)
My cousin lived in Cincinnati for 10 years and she never mentioned it. Is it a secret?

[Boomer]

If you liked that one, how about Locatelli or Asiago, or the best of the best Parmagiano Reggiano, they're all good.
Meanwhile what is Cincinnati Chile? Something tells me it's gonna be yummy.(there should be a smiley for yummy)
My cousin lived in Cincinnati for 10 years and she never mentioned it. Is it a secret?

Cincinnati Chili?

C'mon, GG, hit it! Please explain all about that 3-way chili and 4-way chili and 5-way chili that we have here in Cincy.

When our Chicago son-in-law was taken into our family, he made fun of our chili. But then, guess what. He got hooked. So hooked, in fact, that the Skyline Chili that was located near where he worked knew what his order would be when he walked in the door. HAH!

I must get out of here this morning, but it seems like a long time ago, GG said somewhere that she has a recipe for Skyline Chili. Not sure if I am remembering right. But if she has it, I hope she will post it here. It is one of my all-time favorite comfort foods.

I have always thought that a Skyline would go over great in TV. Especially with a Graeter's Ice Cream store next door.

Oh, and just for the record, I am a 3-way with onions on the side, which is actually a 4-way, but I just have to have the onions on the side. I do not know why. And I give half of the cheese to Mr. Boomer.

Boomer

[graciegirl]

Cincinnati Chili?

C'mon, GG, hit it! Please explain all about that 3-way chili and 4-way chili and 5-way chili that we have here in Cincy.

When our Chicago son-in-law was taken into our family, he made fun of our chili. But then, guess what. He got hooked. So hooked, in fact, that the Skyline Chili that was located near where he worked knew what his order would be when he walked in the door. HAH!

I must get out of here this morning, but it seems like a long time ago, GG said somewhere that she has a recipe for Skyline Chili. Not sure if I am remembering right. But if she has it, I hope she will post it here. It is one of my all-time favorite comfort foods.

I have always thought that a Skyline would go over great in TV. Especially with a Graeter's Ice Cream store next door.

Oh, and just for the record, I am a 3-way with onions on the side, which is actually a 4-way, but I just have to have the onions on the side. I do not know why. And I give half of the cheese to Mr. Boomer.

Boomer

I am a five way myself. (but not in sex) just Cincinnati Chili. I think you'd have to give half your cheese to Mr. B. They give you enough for a month!

This is fairly easy to understand group. Cincinnati has a huge German history. At one time the population was almost entirely German.

Cincinnati Chili is Greek and the secret ingredient is Cinnamon.

Now you understand.

Sound Yucky? Oh that is where you are wrong Mary Jane. If it were any better, we would be injecting it.

I am looking for the recipe. Is it copywrited?

[tony]

I add cinnamon to omelets, along with other ingredients including chili pepper, and they are quite well received.

[Donna]

In honor of Columbus Day, we should all post our favorite Italian recipe!

:MOJE_whot:

[Pete]

try this site
http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm
Steak and Shake is the local counterpart.

[Whalen]

try this site
http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm

Different, I think I saw that combo on the Food Channel. The rest of the recipe looks really good. I have an open mind, when the weather cools i think I'll try it. still think we need a yummy smiley.

Donna,
Brooklyn, where ya from? I started out in Park Slope (before it was trendy
moved to Bay Ridge, now in Garden City South on Long Island. hope to some day be a Villager.:pepper2::pepper2::pepper2:

[graciegirl]

try this site
http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm
Steak and Shake is the local counterpart.

Good for you. I see that you originated in Niles, Ohio. High five fellow Buckeye!

[Boomer]

psteffey,

I am going to give that recipe a try I think. I had always heard about the cinnamon, but I had always suspected there was chocolate, too. And sure enough there was cocoa listed in that recipe you linked.

And I saw that it even listed the ways. I think they might have missed something on the 4-way though. It said onions made it a 4-way. But beans can be substituted for onions and it's still a 4-way, Spaghetti with chili on top and then cheese and beans and onions -- the 5-way!

And that link even mentioned those little oyster crackers. You have to have those with your Skyline. Gold Star is another franchise that serves the same style. It is really called Cincinnati chili. I just call it Skyline because that is the one that we always go to. But people will fight it out sometimes between Skyline and Gold Star.

Cincinnati is such an exciting place to live, as you can tell from all this exotic stuff.

Thanks.

Boomer

[Tomtbg]

Cincinnati Chili Recipe

1 quart water 4 cloves garlic
2 med onions, grated 2 tbls vinegar
2 8-oz cans tomato sauce 1 large bay leaf
5 whole allspice 5 whole cloves
1/2 tsp red pepper 2 tsp worcestershire sauce
1 tsp ground cumin seed 1 and 1/2 tsp salt
4 tbls chili powder 1 tsp cinnamon
1/2 oz. baker's bitter chocolate
2 lbs ground beef

Add ground beef to water in 4-quart pot, stir until beef separates to a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bring to boil. Reduce heat, simmer uncovered for 3 hours. Last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from top be reheating.

[Boomer]

I just went back and got this old thread from October so I could add another comfort food recipe to it.

This is an old recipe that I fixed for supper tonight. It's really easy and smells wonderful while it is in the oven forever, but it's not the skinniest thing you could cook.

And I don't know if you are allowed to eat this in Florida where it is warm and sunny in December. This is one of those "Baby, It's Cold Outside" recipes.

It is from that old Betty Crocker cookbook. The red one. The one that I bet a lot of you got for a wedding present long ago.


Steak Supper in a Foil Package

(That's what it's called but this is what we call chuck roast, not chuck steak. Oh well, you know what I mean.)

1 and 1/2 lbs. chuck roast (steak??)
1 can of cream of mushroom soup, condensed
1 envelope (about 1 and 1/2 ounces) dry onion soup mix
3 medium carrots, quartered
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, peeled and quartered
2 T. water

Heat oven to 450 degrees.
Place a 24X18 piece of heavy duty aluminum foil in baking dish.
Place meat on foil.
Stir together condensed mushroom soup and dry onion soup mix and spread over meat.
Top with vegetables and sprinkle water over vegetables.
Fold foil over and seal securely.
Cook in oven for 1 and 1/2 hours or until tender.

That's it.

I did not have any celery. I used lots more carrots.

And, of course, how can you ever go wrong with that gourmet sauce of canned mushroom soup and dry onion soup mix. (Ah, c'mon, you know you think that's an amazing combination. Just admit it.)

Boomer

[another Linda]

... This is one of those "Baby, It's Cold Outside" recipes. ...

Boomer

And boy do we need one of those! We are planning to be in Florida for 4 whole days (count 'em 4!) at Christmas. Can't wait!!!

[barb1191]

This recipe is sooooooooo easy and sooooooooo yummy. The ingredients sounded yukky to me at first, however, the result was delicious.

Sweek 'n Sour Chicken

Preheat oven to 350 deg

About 5 or 6 Chicken parts to your liking (I prefer just using white meat)

1 bottle of Russian Salad Dressing

1 packet of Lipton dry onion soup

1 jar of apricot preserve

Mix the salad dressing, soup mix and preserve in a bowl, stir and blend with a spatula.

Prepare a rectangular pan (forgot size) by spraying with butter or canola.

Put chicken in pan and cover the chicken with the mixture.

Bake for 1 hr.

I usually serve it with rice as it has quite a bit of yummy sauce to go over the rice. Along with a veg of choice.

So many have asked me for this recipe and it truly is deliciois, even though the mixture sounds yukky.

barb

[nONIE]

Barb,

Thankyou so much for this quick and easy recipe! Im not very creative in the kitchen and have been straining every inch of my brain trying to think of something to make for two gentlemen neighbors who lost their wives and are comming to dinner next week! This sounds really delicious and like something I could even do!

Problem is, these 2 men are wonderful cooks and could put me to shame in the kitchen. This came just in time!

[chachacha]

saw your post and could not help but notice that you are being your usual kind and generous self to have these two widowers over for dinner...whatever you make, i am sure the love you put into it will make it the most savory meal they have had since their loss....a merry christmas to you and yours.....

[nONIE]

Thankyou Chachacha! I appreciate the encouragement. I really get so nervous in the kitchen, I prefer to stay out of it actually! LOL

[Boomer]

This thread, started back in October, about comfort food, was fun I thought. Kind of like a group of people in the kitchen -- cooking and conversation.

Well, it's really cold now here in Ohio. I am jealous of your blue skies there in Florida. Oh well. There's always comfort food, huh.

I thought I would share tonight's comfort food recipe.

Sloppy Joes

Brown 2 lbs. of ground beef and drain the fat

And add the following:
A small onion, chopped
A 15 oz. can of tomato sauce
1/2 C. cider vinegar
1/2 teaspoon dry mustard
1 Tablespoon Worcestershire Sauce
1/2 C. brown sugar
1/2 teaspoon chili powder

Simmer until the flavors are blended.

You can adjust the vinegar and brown sugar to taste. Also, add salt and pepper to taste.

Buy your favorite buns and you are in business fast. Easy supper.

Something else about Sloppy Joes -- here in Cincinnati, we sometimes embrace our southern side. We are not that far away from being southern. I think that is why some of us like coleslaw on our Sloppy Joes and barbecue. I know I do. And I think that is a southern thing.

So about that coleslaw....

Just buy a bag of it in the salad section at the grocery or chop your own if you are so inclined. When I am in a hurry, the dressing is Marzetti's Slaw Dressing. Sometimes I use the original and sometimes I use the lighter version. It depends.

And when I am feeling really, really ambitious, I make this slaw dressing.

Slaw Dressing

Mix the following ingredients together:
1 & 1/3 C. sugar (I adjust that down a little.)
1 & 1/2 teaspoon dry mustard
1 teaspoon of salt (you can adjust that or even leave it out if you want to)
3 Tablespoons dry onion
1 & 1/2 teaspoon celery seed

And mix these two ingredients together:
1/2 C. cider vinegar
1/4 C. cup water

Then put it all into the mixer bowl and add 1 cup of mayo
Drizzle 1 cup of oil while mixing it all on low speed

Now, about that mayo....

I think it has to be Hellman's.

There is something in this forum somewhere with a Hellman's vs. Miracle Whip debate. As I recall, I don't think the debate got too heated, but that issue could get ugly. People tend to be either Miracle Whip or Hellman's fans. It can get pretty serious.

When I married Mr. Boomer, I converted from Miracle Whip to Hellman's and it's been that way since. It was in our wedding vows. Boomette converted her husband to Hellman's from Miracle Whip. And now his whole family -- nothing but Hellman's.

But I digress.

Anyway, I thought somebody out there might like an easy recipe for Sloppy Joes. I only like easy recipes when I am doing the cooking. This is not as easy as opening a can of Manwich. But it's close.

Boomer

[graciegirl]

This thread, started back in October, about comfort food, was fun I thought. Kind of like a group of people in the kitchen -- cooking and conversation.

Well, it's really cold now here in Ohio. I am jealous of your blue skies there in Florida. Oh well. There's always comfort food, huh.

I thought I would share tonight's comfort food recipe.

Sloppy Joes

Brown 2 lbs. of ground beef and drain the fat

And add the following:
A small onion, chopped
A 15 oz. can of tomato sauce
1/2 C. cider vinegar
1/2 teaspoon dry mustard
1 Tablespoon Worcestershire Sauce
1/2 C. brown sugar
1/2 teaspoon chili powder

Simmer until the flavors are blended.

You can adjust the vinegar and brown sugar to taste. Also, add salt and pepper to taste.

Buy your favorite buns and you are in business fast. Easy supper.

Something else about Sloppy Joes -- here in Cincinnati, we sometimes embrace our southern side. We are not that far away from being southern. I think that is why some of us like coleslaw on our Sloppy Joes and barbecue. I know I do. And I think that is a southern thing.

So about that coleslaw....

Just buy a bag of it in the salad section at the grocery or chop your own if you are so inclined. When I am in a hurry, the dressing is Marzetti's Slaw Dressing. Sometimes I use the original and sometimes I use the lighter version. It depends.

And when I am feeling really, really ambitious, I make this slaw dressing.

Slaw Dressing

Mix the following ingredients together:
1 & 1/3 C. sugar (I adjust that down a little.)
1 & 1/2 teaspoon dry mustard
1 teaspoon of salt (you can adjust that or even leave it out if you want to)
3 Tablespoons dry onion
1 & 1/2 teaspoon celery seed

And mix these two ingredients together:
1/2 C. cider vinegar
1/4 C. cup water

Then put it all into the mixer bowl and add 1 cup of mayo
Drizzle 1 cup of oil while mixing it all on low speed

Now, about that mayo....

I think it has to be Hellman's.

There is something in this forum somewhere with a Hellman's vs. Miracle Whip debate. As I recall, I don't think the debate got too heated, but that issue could get ugly. People tend to be either Miracle Whip or Hellman's fans. It can get pretty serious.

When I married Mr. Boomer, I converted from Miracle Whip to Hellman's and it's been that way since. It was in our wedding vows. Boomette converted her husband to Hellman's from Miracle Whip. And now his whole family -- nothing but Hellman's.

But I digress.

Anyway, I thought somebody out there might like an easy recipe for Sloppy Joes. I only like easy recipes when I am doing the cooking. This is not as easy as opening a can of Manwich. But it's close.

Boomer

Boomer Marie! We took the same home ec class in 7th grade! THAT is where I got that exact recipe and I love it, love it, love it. I do cole slaw with Marzetti dressing too, but prefer to run my cabbage through the ole' Cuisinart.

Us Cincinnati girls know comfort food!!

[Boomer]

Boomer Marie! We took the same home ec class in 7th grade! THAT is where I got that exact recipe and I love it, love it, love it. I do cole slaw with Marzetti dressing too, but prefer to run my cabbage through the ole' Cuisinart.

Us Cincinnati girls know comfort food!!

And I wonder if the fact that so many of us Cincinnati girls have that big dose of German in us is what makes us put vinegar in so many things. I'm always a little heavier on the vinegar and a little lighter on the sugar in those recipes I put here.

I do so love good German potato salad. The perfect balance of vinegar and sugar makes it work. Of course, you need about a pound of bacon in it, too.

Boomer

[sschuler1]

I use the Marzetti's original cole slaw dressing not only on cole slaw, but also on potato salad. That was how my mom did her's, and potato salad just doesn't taste right without that Marzetti's dressing.

[Whalen]

Cincinnati Girls,
My cousins from Cincinnati were in for the holidays and Celene brought a local homemade peanut butter & chocolate confection known as Buckeyes............Omg, swoon food, one taste and you just might faint. Reeses taste like the store brand by comparison. How come you're not telling us about Buckeyes?mmmmm, yummy:icon_hungry:

[Boomer]

Cincinnati Girls,
My cousins from Cincinnati were in for the holidays and Celene brought a local homemade peanut butter & chocolate confection known as Buckeyes............Omg, swoon food, one taste and you just might faint. Reeses taste like the store brand by comparison. How come you're not telling us about Buckeyes?mmmmm, yummy:icon_hungry:


Hi Whalen.

When I saw your post, I pulled out every local cookbook that I have and could not find the recipe for Buckeyes. But I sure know what you are talking about. And it is probably a very good thing that I do not have the recipe. I think they are really easy to make and I would probably make them every other day and eat them all. Even though I am prone to hyperbole, that statement is probably not too far off, at least on a bad day anyway. They are like the best Reese's Cup ever.

A friend brought us some Buckeyes at Christmas.

So if no other Buckeye beats me to it, I will catch up with that recipe and post it. It may take me a few days so maybe somebody will have already found it. I wonder if GG has the recipe.

I am glad you liked them. They are made to look like the Buckeyes from the tree.

Boomer the Buckeye

[Boomer]

Cincinnati Girls,
My cousins from Cincinnati were in for the holidays and Celene brought a local homemade peanut butter & chocolate confection known as Buckeyes............Omg, swoon food, one taste and you just might faint. Reeses taste like the store brand by comparison. How come you're not telling us about Buckeyes?mmmmm, yummy:icon_hungry:

A couple of days ago I promised to track down this recipe for you if nobody beat me to it. Well, the friend who gave us the Buckeyes at Christmas just called so I got it.

Here goes.

Mix these ingredients:
2 Cups peanut butter
3 Cups confectioner's sugar
1/2 lb. of butter

And....

Melt together:
A 12 oz. pkg. of semi-sweet chocolate chips and 1/2 layer of paraffin wax

And then....

Roll the peanut butter mixture into balls and dip them in the melted chocolate & paraffin mix to make them look like Buckeyes. (No, not like people from Ohio. Make them look like the Buckeyes from the tree.)

Whalen, this is wicked, wicked stuff I am giving you the recipe for. But you know that already and you asked. Have fun.

Boomer

[Whalen]

O My, O My,
The diet started yesterday, I know, I'll make them for the kids next door.
:evil6::evil6::evil6:

[islandgal]

http://www.cooks.com/rec/search/0,1-0,buckeye_candy,FF.html