Original Cincinnati Chili
Dear SOS: I’m from Cincinnati and I’m here to tell you that the recipe for Cincinnati chili that you gave to Frances in a recent column is not the original Cincinnati chili.
Part of the uniqueness of the original recipe is that the hamburger is boiled, not browned.
Dear Shaye: Thanks for your version. It’s terrific and perfect for a holiday buffet.
SHAYE’S CINCINNATI SKYLINE CHILI
2 pounds ground beef
3 cups water
1 (15-ounce) can tomato sauce
1/4 teaspoon garlic powder
2 bay leaves
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
2 teaspoons cumin
1 1/2 teaspoons vinegar
1 tablespoon chili powder
1 1/2 teaspoons ground allspice
1/2 teaspoon crushed red pepper
Mix ground beef and water until soupy. Mix in tomato sauce, garlic powder, bay leaves, onion, cinnamon, Worcestershire, salt, cumin, vinegar, chili powder, allspice and red pepper. Simmer, uncovered 3 hours. Stir occasionally. Makes 8 servings.
Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti.
Dear SOS: About two years ago you ran a recipe for Mango Bread that was delicious. I purchased mangoes in season and froze the pulp and planned to make the bread at holiday time. But I have lost my recipe. Can you help?
Dear Bernice: Freezing pulp is a good idea for those who enjoy making Mango Bread off season. However, those of us who don’t happen to have mango pulp in the freezer can substitute papaya, which is in season now, and save the recipe for mango season too.
MANGO OR PAPAYA BREAD
1/2 cup butter or margarine
1 cup sugar
1 cup mashed ripe mangoes or papayas (about 2 mangoes or 1 papaya)
2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
2 tablespoons grated orange peel
3/4 cup coarsely chopped pecans or walnuts
Cream butter and sugar together until light and fluffy. Blend in eggs. Add mangoes and blend well. Sift together flour, soda and salt. Fold into creamed mixture, mixing thoroughly. Add orange peel and nuts. Pour into greased 9x5-inch loaf pan and bake at 350 degrees about 1 hour or until bread is done. Makes 1 loaf.
Dear SOS: Sometime in the last year or so, you published First Lady Nancy Reagan’s recipe for macaroni and cheese. We would appreciate very much the recipe.
BEV AND JIM
Dear Bev and Jim: The recipe originally came from a book put out by members of a Marina del Rey social club.
PRESIDENT REAGAN’S FAVORITE MACARONI AND CHEESE
1/2 pound macaroni
1 teaspoon butter
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon hot water
1 cup milk
3 cups shredded sharp cheese
Cook macaroni in boiling salted water until tender and drain. Stir in butter and egg. Mix salt and mustard with hot water and add milk. Add cheese, leaving enough to sprinkle on top. Turn macaroni mixture into buttered casserole. Add milk mixture. Sprinkle with remaining cheese. Bake at 350 degrees 45 minutes or until custard is set and top is crusty. Makes 6 servings.
Dear SOS: I don’t know if you can help me or not. I have tried for years to come up with a frosting filling like the one that is found on packaged cakes. It tastes like frosting but is fluffy.
Dear Isla: Decorator Icing may be what you want. The icing is easy to make and can be stored for a week in the refrigerator.
1 cup solid vegetable shortening
1 pound (about 4 cups) powdered sugar, sifted
2 tablespoons whipping cream, about
1 teaspoon vanilla
Cream shortening until light and fluffy. Add powdered sugar, cream and vanilla. Beat at medium speed until all ingredients are well mixed. Blend an additional minute or so, until creamy. Do not overbeat.
For icing cake, use thinner consistency icing, beating in additional 2 teaspoons cream per cup of stiff icing. For decorating cake, use stiff to medium icing. Add 1 teaspoon cream per cup of stiff icing for medium consistency. Makes 3 cups stiff icing.
Note: Frosting can be stored for a week in airtight container in refrigerator. Just before using, whip again until fluffy.