Chili
Visiting a local grocery store, I noticed they had suet in their meat counter. It immediately reminded me of a recipe that was given to me by Paula Bruce in the early 1970’s. The recipe was her paternal grandmother’s and it was Chili. The suet might turn most people off, but I know that the fat trimmed from the beef carcass is loaded with flavor and I wanted that in my chili. The suet doesn’t have to be consumed. I chill the chili after making and the fat becomes hard and easy to lift off leaving that fabulous flavor. The recipe is simple and makes a lot good for freezing or canning. Thanks Paula for sharing the recipe (mine is dated 1973) and for allowing me to share with others. Enjoy!
Browned bread slices Cooking suet Browning beef Fresh chili powder Canned Chili ready for quick meals
Chili
Equipment
- large pot
Ingredients
- 1 1/2 pounds suet ask butcher
- 4 pounds ground beef
- 2 ounces Mexene Chili Powder homemade recipe follows
- 1 teaspoon garlic powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon comino seed
- 6 slices white bread
- 2 1/2 quarts boiling water
Instructions
- Fry out 1 1/2 pounds of suet in large pot. Remove browned meat leaving fat.
- Add ground meat and cook until brown.
- Add chili powder, garlic powder and salt.
- Brown comino see in skillet. Roll or grind to a powder. Add to meat.
- Dry six slices of bread in the oven. Grate in a food processor and add to meat.
- Add 2 1/2 quarts of boiling water and leet simmer 30 minutes.
- Test for seasonings and add to taste.
- Serve immediately or cool and refrigerate. When completely cool, remove hardened fat from surface, reheat and serve.
Notes
Removing the fat reduces the calories yet the flavor still remains.
Cranberry Relish- Cooked and Fresh: two recipes!
Fresh cranberries are only available in the fall for Thanksgiving and Christmas. That’s why I freeze fresh cranberries to use all year long.
Just this week I had a request for Stevens Catering Cranberry Relish Salad, a dish often served at our events and especially at Thanksgiving. The recipe comes from Earlene Moore and you can find many recipes at her website at Earlenescakes.com.
The cooked recipe I developed in self defense. I was buying so much of it at a local store that I decided I needed to develop a recipe. It is pretty much the same as other cooked recipes except I omitted the spices called for and added turmeric and jalapeno pepper. It was a hit and it is great over cream cheese served with crackers. We served it with dressing balls as an appetizer.
Enjoy both recipes at Thanksgiving and Christmas as a side to Turkey and Dressing.
Fresh Cranberry Relish Salad
Recipe inspired by Earlene Moore http://www.earlenescakes.com
Equipment
- Food processor or grinder
Ingredients
- 1 pound frozen cranberries
- 2 each apples large, cored
- 1 each orange omit seeds
- 1 8 ounce can crushed pineapple
- 1 cup sugar
- 1 cup pecans toasted and chopped
Instructions
- Chop cranberries, apples and orange in the food processor. Place in bowl.
- Add pineapple, sugar and pecans.
- Mix ingredients well and refrigerate overnight before serving.
Notes
Add fresh chopped jalapeno if you want to add a little kick.
Relish will keep well for several days in the refrigerator or months in the freezer.
Great for breakfast with toast or as a side dish at any meal.
Hot Cranberry Relish
Not only great with Dressing but as as appetizer with cream cheese and crackers.
Ingredients
- 4 cups cranberries fresh
- 1 1/2 cups water
- 1/2 cup cider vinegar
- 3 cups sugar
- 1 teaspoon turmeric
- 1/4 pound fresh jalapeno seeds removed and chopped fine
Instructions
- Wash and drain cranberries; set aside. Bring remaining ingredients to a boil in a large saucepan; add cranberries and pepper.
- Cook over moderate heat until cranberry skins pop. Reduce heat and simmer one hour, stirring occasionally.
- Cool and place in jars. Will keep in refrigerator for the entire holiday season.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Buy the best food processor you can afford. I burned up a lot of them before I invested in a heavy duty model that has a stainless steel shaft that holds the blade. Thank you for your support.
Celebrate National Cookie Day
What better way to celebrate than with a recipe for Chocolate Chip Pan Cookies. This is a favorite, and a great recipe that stays fresh for mailing. I like it because it’s fast and easy. My kids like it because it’s soft and chewy. Once I used it as a Christmas gift by making a mix of the dry ingredients and including it with instructions for finishing. You can half the recipe and include a cast iron skillet along with the instructions. What a great gift!
I am including links to all my cookie recipes that were favorites at Sweets and Eats. Enjoy!
Decorated Sugar Cookies with Buttercream Icing
Plain and simple Sure, decorate with chocolate icing and peeps. It’s your cookie!
Two round cookies ready for decorating Any chocolate icing will do, but for mailing, I use a chocolate royal icing that hardens and mails without smearing. Wrap and mail to birthday boy
Zach decorated his own Chocolate Chip Cookie Happy Birthday Zach
Chocolate Chip Pan Cookies
This recipe was inspired by my mentor, Jane Noland
Servings 20
Equipment
- 9×13 pan or 2-10 inch round pans
- can use 10 inch round cast iron skillet for 1/2 recipe
Ingredients
- 2 1/4 cups flour unsifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar firmly packed
- 1 teaspoon vanilla
- 2 each eggs
- 12 ounces semi-sweet chocolate chips or milk chocolate chips
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350 degrees.
- Combine first three ingredients and set aside.
- Cream butter, sugars and vanilla. Beat in eggs.
- Gradually add dry ingredients. Add chips and nuts.
- Spread into greased 9×13 pan and bake for 20 minutes or until done.
- Cool and cut into squares.
Notes
Recipe can be halved and placed in a clear bag. Halve chocolate chips and place in another bag to separate. Add to another clear bag with printed recipe and tie with decorative ribbon. Can be packed with 10 inch cast iron skillet for gifting or simply given by itself.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.
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