Chili

Chili

Fall is here, and its an excellent time to make this old staple.

"3 cloves garlic" (you could substitute bottled, crushed garlic or leave out)
"4 lbs. ground round, cooked and drained" (or ground sirloin, don't use chuck!)
" 3 cans tomatoes (1 pound)
6 large onions
4 cans red kidney beans, drained" (if you're like me, you'll leave out the beans)
"3 dashes cayenne pepper (may we suggest Frank's Red Hot Sauce?...)
salt and pepper to taste
2 Tbsp. vegetable oil" (it can't hurt, but we always leave this ingredient out)
"4 large green peppers "(essential!)
"1 tsp. vinegar" (or use more Frank's!)
"1/4 cup chili powder
2 cans tomato paste
1 bay leaf"
We sometimes like to throw in a dash of Liquid Smoke.
You can also experiment with other herbs and spices like turmeric, mustard, sweet basil and so on. (Rosemary and nutmeg are not suggested).

Cook garlic in oil until golden. Crumble ground round in pieces and cook for ten minutes or until done. Remove meat and cook chopped onion and green pepper until tender. Combine all ingredients in a large pot (slow cooker). Cover and cook over low heat for several hours.

Don't forget to top off with fresh, diced white onions (preferably Vidalia, when in season).

We sometimes like to call this "bathroom chili".

FROM: The Michigan State University, International Veterinary Student Group, International Cookbook, Kathy Taylor (this recipe), 1991

Yankee Doughnuts

Yankee Doughnuts

"Dry a half a pound of good brown sugar, pound it, mix it with two pounds of flour and sift it. Add two spoonfuls of yeast, and as much new milk as will make it like bread. When well risen, knead in half a pound of butter, make it in cakes the size of half a dollar, and fry them to a light brown in hot oil."

FROM: The Civil War Cookbook, by William C. Davis, CLB Publishing 1993

Cottage Cheese

Cottage Cheese

Image: carbonated

"Among civilians this was a common way of using up old milk, but it would have seemed like an emperors dish to a hungry soldier."

"If you have milk which is turning sour, cover it and set aside in a warm place to curdle. When it becomes a curd, strain it to remove the liquid. Place the curd in a clean muslin bag and suspend it with the pointed end over a bowl. Put in a cool place for about 12 hours then remove the cheese and flavor it with a little cream and some butter."

FROM: The Civil War Cookbook, by William C. Davis, CLB Publishing 1993

Dandelion Wine

Dandelion Wine

To 4 quarts of dandelion blossoms (washed clean...warning, be wary of pesticides and other contaminants!), add 4 quarts of boiling water.

Let stand 3 days.

Put in kettle and cook for 20 minutes.

Strain, and add:

• four pounds of sugar


• the rind of one lemon


• two whole oranges


• 2 tablespoons of yeast

Let work until quiet, then bottle.

FROM: The Canton Township Historical Society, Canton Township, Michigan

Please note again: You must be sure of the quality of your source for dandelions! Please be sure that they have no pesticide residue nor other undesirable contaminants. We suggest that you might contact your county agent if you can. If you don't, you better have your phone handy and contact the Poison Control Center!