Welcome to Street Prophets Sunday Coffee Hour cleverly located at the intersection of religion and politics. This is an open topic thread.
I received my first cookbook as a Christmas present when I was 10. It was Betty Crocker’s Boys and Girls Cookbook; I still have the cookbook although it is missing a few pages. My first adult cookbook was the 1961 version of Betty Crocker’s Picture Cookbook. I needed it for a Home Economics class. It is not in the best of shapes but it still gets used. I inherited my Mom’s 1956 version. It was the only cookbook my Mom ever had and is stuffed full of recipes that she got from magazines and the newspaper. I have the 40th Anniversary edition and a special reproduction of the first Betty Crocker Cookbooks. One of the most used cookbooks that I have is the Betty Crocker’s International Cookbook. You can tell which recipes I tried by looking at the food stains on the pages. I use my Better Homes and Gardens Cookbook a lot. I have two versions of their New Dieter’s Cookbook that I got when married to an overweight husband that I was trying to get weight off of. I have the cooking standard of The Joy of Cooking.
Two of my messiest cookbooks are Sunset's Basics of Good Cooking and Betty Crocker's International Cookbook. I have used a lot of recipes from both of those books over the years.
Today I mostly cook from my own recipes either one that I've made before or new ones I am creating. I have put together 2 cookbooks for family and friends. I am working on my third cookbook which will come in at over 800 recipes. I will print recipes from my cookbook and hang them up on a paper holder. Here are just a couple of my most asked for recipes.
Out of This World Chili
Servings: 8
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
2 pounds chuck roast -- cubed
1 large sweet onion -- diced
3 large cloves garlic -- minced
1 large sweet red pepper -- seeded and diced
1 teaspoon salt
1 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder – homemade - use less if you don't want it too spicy
¼ teaspoon crushed red pepper
2 tablespoons cocoa powder
2 teaspoons oregano
2 tablespoons dark brown sugar
29 ounces no salt added diced tomatoes -- drained
4 ounces green chilies -- drained and diced
8 ounces no salt added tomato sauce
½ teaspoon Tabasco sauce
2 tablespoons low sodium Worcestershire sauce
31 ounces low sodium kidney beans, canned -- drained
1 cup red wine
2 ounces four-cheese Mexican-style shredded cheese
Heat oil in a large pot or Dutch oven on medium-high heat.
Add meat and onion. Cook until meat is browned on all sides and vegetables are softened. Drain.
Add garlic and dried spices. Cook for 30 seconds.
Add rest of ingredients except kidney beans and cheese. Bring to a boil.
Reduce heat. Cover and simmer for two hours stirring frequently.
Add kidney beans. Uncover and simmer for 30 minutes to an hour stirring a couple of times.
Serve with cheese sprinkled over top.
Notes: You should have 2 pounds of meat after removing the fat and gristle and cutting it into cubes.
Per Serving: 510 Calories; 27g Fat (48.0% calories from fat); 28g Protein; 36g Carbohydrate; 11g Dietary Fiber; 72mg Cholesterol; 473mg Sodium. Exchanges: 1½ Grain (Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; ½ Other Carbohydrates.
Chili Powder
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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2 tablespoons pasilla chilies -- minced fine
1 tablespoon arbol chili -- minced fine
1 tablespoon chipotle peppers -- minced fine
1 tablespoon cumin powder
1 tablespoon garlic powder
1 tablespoon dried oregano -- Mexican
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
In small dry skillet over medium high toast the peppers about 4 to 5 minutes. Let cool completely.
Remove stems and seeds from chilies. Place in a blender with the remaining ingredients. Process until it becomes a fine powder. Store in jar with a lid.
Per Serving: 19 Calories; 1g Fat (29.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Spicy Beef Stew in a Crockpot
Servings: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds chuck roast -- cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium sweet onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 whole bay leaves
Coat the stew meat with flour, salt, paprika and pepper. Place in crockpot.
Place the rest of the ingredients into the crockpot.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Remove bay leaves before serving.
Notes: For a sweeter sauce use ½ cup of Burgundy wine and ½ cup of Tawny Port.
Per Serving: 382 Calories; 19g Fat (48.2% calories from fat); 21g Protein; 26g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 366mg Sodium. Exchanges: 1½ Grain (Starch); 2½ Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.