----- Original Message -----
Sent: Saturday, July 03, 2010 7:26 PM
Subject: Recipe Request: Line Dance Chili
Thank you for all your wonderful recipes!
I appreciate your hard work and your time.
I'm looking for Line Dance Chili from a Marlboro Cookbook
not sure if that's 1 or 2 words (Linedance?)
I sure can't find it, but did find Marlboro books on Amazon,
just don't know which one.
Do you have any idea???
My friend lost his book and I lost my copy. :-(
The "Line Dancer Chili" recipe is in at least two of the Marlboro Country cookbooks:
"Morning Fires, Evening Lights" and "Fifty from the Trail". The recipe is below.
Line Dancer Chili
(From "Morning Fires, Evening Lights - The Marlboro Country Cookbook")
1/2 lb trimmed slab bacon or thick sliced bacon, chopped
3 lbs lean boneless beef chuck, cut into 2-inch pieces
3 Tbsp. all purpose flour
1 Tbsp. each, salt and paprika
3 medium onions, coarsely chopped
5 cloves garlic, crushed
3 1/2 cups beef broth
1 28-ounce can peeled tomatoes, undrained
4 each poblano chili peppers, seeded, cut into chunks
1/4 cup chopped canned chipotle chili peppers in adobo sauce*
3 Tbsp. ground cumin
Cook bacon in a large chili pot or Dutch oven over medium heat until crisp.
Transfer bacon to a large bowl;set aside. Pour off and reserve off all but
2 Tbsp. bacon drippings from pot.
Coat beef in combined flour, salt and paprika. brown one-third of beef in
drippings in pot; transfer to bowl with reserved bacon. Repeat twice with
remaining beef, adding reserved bacon drippings as necessary to brown beef.
Add onions and garlic to last batch of beef, cook 2 minutes, stirring
frequently. Return beef and bacon to pot. Add beef broth, tomatoes, peppers
and cumin; bring to boil. Reduce heat; cover and simmer 1 1/2 hours. Uncover;
continue to simmer 30 to 45 minutes until beef is tender and chili is thickened.
Makes 8 to 10 servings.
*Reserve sauce if a spicier chili is desired; add 2 Tbsp. adobo sauce when adding broth.
to simmer 30 to 45
----- Original Message -----
Sent: Monday, July 05, 2010 9:57 PM
Subject: OLD BROWNIE RECIPE
I found a brownie recipe in the Riverside CA Press Enterprise newspaper in 1960 for
3-layered brownies. The middle layer was white or orange (similar to thick frosting)
and the top layer was a mildly bitter chocolate. I had the recipe for several yrs but
can no longer find it. I could probably devise the recipe myself, but thought I'd try
you first. Can you help?
Sorry, I cannot find such a recipe from the Press-Enterprise. See below for what I did find.
Three Layer Brownies
1/2 c. melted butter
2 squares unsweetened chocolate
1 c. sugar
1/4 tsp. vanilla
Dash of salt
1/2 c. flour
1/2 c. chopped nuts
Add chocolate to butter and melt. Add egg to sugar and beat. Stir in vanilla.
Add to chocolate mixture. Add salt. Fold in flour, nuts. Spread in 9-inch
greased pan. Bake 20-25 minutes at 350 degrees. Cool.
1/2 c. butter
3 tbsp. milk
2 tbsp. pkg. vanilla pudding
2 c. powdered sugar
Cream butter until fluffy. Mix milk and pudding. Add to butter. Mix well,
gradually adding powdered sugar. Beat until smooth. Spread over first layer.
Chill 20 minutes.
1 1/2 tbsp. butter
1 (4 oz.) bar German sweet chocolate
Melt butter and chocolate. Spread over second layer. Chill 20 minutes.
Keep refrigerated until serving.
The search engine registry shows that someone searched for this:
Crisp Schoolgirl Pickles
12 lb. cucumbers
14 tsp. alum
1 gallon apple cider vinegar
8 lb. sugar
1 sm. box pickling spice
4 c. salt (un-iodized) to each gallon water
In a crock, make a brine of salt and water strong enough to float an egg
in the shell. Stir until the salt is dissolved and put the washed, whole
cucumbers in the crock for 14 days. Drain the cucumbers and rinse the crock.
Do not rinse the cucumbers. Soak them overnight in the crock. Rinse in clear
water and cut into slices the next morning. Soak again for 6 hours in alum
water, enough to cover cucumbers. After 6 hours, remove the cucumbers from
the crock and rinse crock again and then place the cucumbers back in the crock.
Heat the gallon of vinegar to scalding point and pour over cucumbers, let stand
for 24 hours. Pour vinegar off and empty crock again. Layer the cucumbers with
sugar and spices alternately until all are used. Let stand for 1 week before
packing in jars. Do not have to be sealed. Can be left in crock.
Sent: Saturday, July 10, 2010 11:45 AM
Subject: The Hot Dog Shop - Butler, PA
Although this little restaurant is not listed in the telephone directory
anymore, my husband raves about their chili sauce.
Is there a way to find the recipe? I'd love to surprise him with it.
Thanks for your help.
From: "Lauretta "
Subject: FW: The Hot Dog Shop - Butler, PA - never mind....
Date: Saturday, July 10, 2010 1:04 PM
Sorry Phaed, but I found the recipe on line; I should have looked there
first before haunting you. Here it is if you are interested:
Recipe Hot Dog Sauce from The Hot Dog Shop
3 lbs. ground meat
1-1/2 cup diced onion
1/8 tsp. salt
1 tbsp. chili powder
1-1/2 tbsp. paprika
1/2-tbsp. ground cloves
1 tbsp. nutmeg
1 tbsp. black pepper
1-1/2 tbsp. sugar
14 oz. ketchup
6 cups water
1 cup flour mixed with 1 cup water (mix - not so lumpy)
Brown and chop the ground meat in a 4 qt. pan. Drain off excess grease.
Add each of the spices, one at a time, and stir after each one. After all
the spices are in the mixture, it should be a pastry consistency. Add the
ketchup; stir in the water. Bring to a boil, stirring constantly. Keep the
heat low and simmer for 2 hours. Add the flour and water mixture. This
mixture will blend easily if you mix in your blender before adding to the
rest of the sauce. The excess sauce may be frozen.
Yield: 1 Gallon
This sauce is from the famous Hot Dog Shop in Butler, PA
(which is now closed...darn!)
http://www.butlerwebs.com/recipes/appetizers.htm#Hot Dog Sauce
I even remembered the URL!
Good weekend and Best regards,
Just wanted to let you know what I just found on Nostalgic Candy
Mike & Ike
Hope this helps and have a good day too.