Sent: Wednesday, July 30, 2014 8:38 AM
Subject: Van de Camp chili recipe
Hi my name is Jo-Ann. About 30 years ago, there was a chili recipe on the back of a can of Van de Camp beans.
It was for a 30 minute chili. Of course I cannot find it. Would you happen to know of it?
I have searched the internet but have not found it. Thank you.
I can’t find any 30 minute chili recipes that say they are from the label of “Van de Camp” or "Van Camp" beans.
I think perhaps you might mean “Van Camp’s” beans (without the “de”.) There is a “Van de Camp” food company,
but as best I can tell, they don’t sell canned beans, just frozen fish products.
I did find one chili recipe that said it was from the label of a can of Van Camp's pinto beans,
but it was not “30 minute chili”. It takes about an hour to cook. See:
I did find some 30 minute chili recipes, but they don’t mention being from a can label and they don’t mention
any particular brand of beans. See below.
Thirty Minute Chili
1 lb. ground beef
1 c. chopped onion
2 (14 1/2 oz.) cans peeled tomatoes and juice
1 (8 oz.) can kidney beans
1 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1-2 tbsp. chili powder
Brown ground beef with onion in skillet. Drain off fat. Stir in tomatoes and juice, and kidney beans.
Add salt, pepper, chili powder, and sugar. Break up tomatoes. Heat to boiling.
Reduce heat; simmer, uncovered, 30 minutes to blend flavors.
30 Minute Chili
1 1/2 lb. ground beef
1 env. onion soup mix
1 tbsp. chili powder
2 (16 oz.) cans tomatoes, chopped
2 (16 oz.) cans kidney beans
2 c. water
Brown beef in large pan. Add all other ingredients. Cover and simmer for 30 minutes. Serves 6.
Sent: Tuesday, July 29, 2014 11:36 PM
Subject: plum cake
It has been some years, but hopefully you can come through for me again.
I have lost a small newspaper clipping recipe for something called Ginger
Sugar Plum Cake. It was a one layer yellow cake with the plums cut on top
(NOT upside down cake style). The directions were to make in a food
processor where you first took crystallized ginger and ground this with the
granulated sugar. You then saved some of this for a topping and used the
rest of the sugar then in the batter. I suspect this may have been an Abby
Mandel recipe from the Chicago Tribune, but I have tried some internet
searches and cannot track this down. Short of getting every one of Mandel's
cookbooks and looking for the recipe, I am not sure what else to do.
Sorry, I had no success with this. I searched for any recipes called "ginger
sugar plum cake" or any "sugar plum cake" recipe that called for ginger. I
did not find any. Most such recipes call for cinnamon, rather than ginger.
I could not find any recipe from Abby Mandel or from the Chicago Tribune
that seemed remotely similar. I could not find a recipe named just "plum
cake" that seemed similar to your description. I could not find any lists of
the recipes to be found in any of Abby Mandel's cookbooks.
I'll post this.
I believe the following is what the requester is seeking. It appears in an article in the Orlando Sentinel from 1994.
Ginger Plum Sugar Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup granulated sugar
1/4 cup crystallized ginger
1 stick unsalted butter, softened
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
10 fresh prune plums, pitted, quartered
Heat oven to 350 F. Grease an 8-inch springform pan. Sift together flour, baking powder and salt; set aside.
Pulverize sugar and ginger in a food processor or blender; set aside 1/3 cup to use for top of cake. Transfer
the remaining 2/3 cup to the bowl of an electric mixer. Add the butter. Beat on high speed until light and
fluffy, 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and
vanilla. Stop the mixer and add the dry ingredients. Blend only to combine.
Transfer batter to prepared pan. Arrange plums, cut side up, in a circular design over top. Sprinkle with
reserved ginger sugar mixture.
Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in pan 10 minutes,
then release sides from pan. Serve warm or at room temperature, with confectioners' sugar sifted over the top.
Makes 1 (8-inch) cake.
Preparation time: 25 minutes.
Cooking time: 1 hour.
Subject: Maramor Fudge Cake, Maramor Restaurant, Columbus, Ohio
Date: Wednesday, July 30, 2014 10:50 PM
Today the Columbus Dispatch published a recipe from a one-time very famous
restaurant in Columbus, Ohio. The Maramor Restaurant was open from 1920 to
the 1970’s and had many fans. Thought you’d like this recipe (which is also
at this link: Columbus Dispatch).
Thanks for your very entertaining website!
*Maramor Fudge Cake*
*Makes 12 servings*
*6 squares (1 ounce each) unsweetened baking chocolate, melted and cooled *
*1/4 cup (1/2 stick) unsalted butter *
*2 eggs, separated *
*2 cups sugar *
*2 cups sifted cake flour *
*2 teaspoons baking powder *
*1 1/2 cups whole milk *
*2 teaspoons vanilla **1 1/2 to 2 cups chopped nuts*
Heat oven to 350 degrees. Grease and flour two 9- or 8-inch metal cake pans.
Cream the butter and egg yolks. Add the sugar and cream again. Sift the
flour with the baking powder. Using a large wooden spoon, add the flour and
milk alternately, beginning and ending with flour. Add the cooled chocolate
and vanilla. Stir in the nuts.
Beat the egg whites until stiff. Fold into the batter. (The batter will be
Pour the batter into the prepared pans. Bake until toothpick inserted in
cake comes out clean, 30 to 40 minutes. Turn cakes out onto racks to cool.
Frost with icing (recipe follows).
*1 stick unsalted butter *
*1/4 cup milk **1 pound confectioners’ *
*1/4 cup cocoa *
*Pinch of salt *
*2 teaspoons vanilla **1 cup chopped walnuts, optional*
Put butter and milk into a saucepan over low heat. Melt butter. Sift sugar
and cocoa powder together into a bowl; add salt. Pour melted butter mixture
over cocoa mixture and add vanilla. Stir until of spreading consistency. If
desired, add nuts.