The Menu
CINCINNATI CHILI
Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
The Wedge with LOW-FAT HERBED RANCH DRESSING
Homesteader Cornbread
CHUNKY APPLE CAKE
The Recipes
CINCINNATI CHILI
Yield: 6 to 8 servings
Source: Chef Paul Sturkey
2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste
In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.
In Cincinnati, the true enthusiasts have their Chili 1 to 5 ways:
1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
The Wedge with LOW-FAT HERBED RANCH DRESSING
Source: Gourmet, May 1996
Can be prepared in 45 minutes or less.
Makes about 1 cup.
2 Medium heads of iceburg lettuce; washed, drained, and cut into quarters
Crumbled cooked bacon
cherry or grape tomatoes
Olives--black or whatever
Place a wedge on a chilled salad plate. Garnish with bacon crumbles, tomatoes, and olives.
Pass the dressing.
DRESSING:
3/4 cup well-shaken low-fat (1 1/2%) buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat sour cream
1 tablespoon packed fresh basil leaves, minced
1 tablespoon finely chopped fresh chives
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon sugar
In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.
Each tablespoon about 11.5 calories and 0.35 grams fat (27% of calories from fat)
Homesteader Cornbread
12 servings
A moist, sweet corn bread with a crisp crust is the goal, fully realized with this recipe.
1 cup and 3 tablespoons cornmeal
2 cups milk
1-1/2 cups and 2 tablespoons all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup and 2 teaspoons white sugar
1-5/8 eggs
1/3 cup and 1 tablespoon vegetable oil
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
CHUNKY APPLE CAKE
Source: The American Diabetes Association
1 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. granulated sugar
3 tbsp. stick margarine, softened
1 egg
2 tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
1/2 tsp. ground cinnamon
Pre-heat the oven to 350 degrees F. Spray an 8x8x2 baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
In another medium bowl, with an electric mixer at medium speed, beat the sugar and margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minute. Add the flour mixture to the margarine mixture in thirds, beating until smooth (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.
Exchanges: 1 1/2 carbohydrates--1/2 fat
CINCINNATI CHILI
Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
The Wedge with LOW-FAT HERBED RANCH DRESSING
Homesteader Cornbread
CHUNKY APPLE CAKE
The Recipes
CINCINNATI CHILI
Yield: 6 to 8 servings
Source: Chef Paul Sturkey
2 tbsp oil
2 1/2 pounds ground beef
1 quart cold water
2 large onions, diced
1 (6-ounce) can tomato paste
Advertisement:
1 1/2 tbsp vinegar
1 clove garlic, crushed
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa
5 bay leaves
2 tsp cinnamon
2 tsp cayenne pepper
1 tsp allspice
1 tsp Lea & Perrin Worcestershire sauce
Salt & pepper to taste
In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.
In Cincinnati, the true enthusiasts have their Chili 1 to 5 ways:
1. Plain
2. Two Way: Spaghetti and Chili
3. Three Way: Chili, Spaghetti, and Cheddar Cheese
4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions
5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
The Wedge with LOW-FAT HERBED RANCH DRESSING
Source: Gourmet, May 1996
Can be prepared in 45 minutes or less.
Makes about 1 cup.
2 Medium heads of iceburg lettuce; washed, drained, and cut into quarters
Crumbled cooked bacon
cherry or grape tomatoes
Olives--black or whatever
Place a wedge on a chilled salad plate. Garnish with bacon crumbles, tomatoes, and olives.
Pass the dressing.
DRESSING:
3/4 cup well-shaken low-fat (1 1/2%) buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat sour cream
1 tablespoon packed fresh basil leaves, minced
1 tablespoon finely chopped fresh chives
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon sugar
In a blender or food processor blend all ingredients and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with soft lettuce, shellfish salad, or salmon salad.
Each tablespoon about 11.5 calories and 0.35 grams fat (27% of calories from fat)
Homesteader Cornbread
12 servings
A moist, sweet corn bread with a crisp crust is the goal, fully realized with this recipe.
1 cup and 3 tablespoons cornmeal
2 cups milk
1-1/2 cups and 2 tablespoons all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup and 2 teaspoons white sugar
1-5/8 eggs
1/3 cup and 1 tablespoon vegetable oil
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
CHUNKY APPLE CAKE
Source: The American Diabetes Association
1 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. granulated sugar
3 tbsp. stick margarine, softened
1 egg
2 tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
1/2 tsp. ground cinnamon
Pre-heat the oven to 350 degrees F. Spray an 8x8x2 baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
In another medium bowl, with an electric mixer at medium speed, beat the sugar and margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minute. Add the flour mixture to the margarine mixture in thirds, beating until smooth (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.
Exchanges: 1 1/2 carbohydrates--1/2 fat