Chili Con Carne

And so it begins..I woke up this morning with an awful head cold and cant stop sneezing.. Its been coming on for a few days.. but today its hit with a vengeance

I have a terrible sore throat...hardly any voice..(rest time for hubby!!) and a nose that Rudolph would be proud of.

 
Im dosing myself so hopefully I will be better in a few days... but its a sign of whats to come as winter approaches

So its  been a "take it easier" kinda day.. snuggled on the sofa with hot drinks watching movies. I really like this one from 1948. "Apartment for Peggy" is an American comedy-drama film directed by George Seaton and starring Jeanne Crain, William Holden, and Edmund Gwenn. Very enjoyable.. and followed by a bowl of homemade chili .. made the sniffles feel a little better

Chili Con Carne

An easy chili recipe that cooks on the stove top to warm you on a cold day. From the "Better Homes and Gardens" Magazine October 1943.. its a perfect meal on a cold day. Serve with your favourite toppings like sour cream, cheese, onions, jalapenos alongside cornbread or buttered biscuits. 

I have made this recipe a few times and its very straight forward.. hubby really enjoys it. I have used canned kidney beans as well as soak your own and they are both very good.  

I did season the meat before browning. I also cut back on the salt slightly.... I would use your own judgement on that. And I did add a teaspoon of cumin as we like it... but as the original recipe says...

"Season as you like it from a whiff to tablespoons of chili powder"

1 pound cubed beef or pork

1½ cups red chili beans

31½ cups (1 No. 21½ can) tomatoes

1 large onion, sliced

1½ teaspoons salt

1 green pepper, chopped

Paprika

Cayenne pepper

3 whole cloves

3 tablespoons fat

1 bay leaf

1 to 2 tablespoons chili powder

 

• Soak chili beans overnight. 
• Simmer (do not boil) in salted water until tender. 
• Brown onion, green pepper, and meat in hot fat. 
• Add tomatoes and seasonings. 
• Simmer 2 hours, adding water if necessary. 
• Add beans; heat thoroly. 
• Serves 6.

Better Homes and Gardens Magazine
October 1943

Thanks for popping by

Love and Blessings

Mrs D x

Grandma Addi's Leftover Meatloaf Chili

As in my grandmothers day, I am a great believer in the "Waste Not Want Not" mentality. In the our kitchen no food gets thrown away. Whether its stale bread, produce that is coming to the end of its shelf life or fruit and vegetable offcuts and peelings, everything is either frozen, canned or as in the case of  these leftovers, repurposed into a different dish. This recipe comes from my mother in laws kitchen, scribbled on a piece of paper with the words "from Mom" and "very good" in the top corner.

So last weeks meatloaf was made into this incredibly quick and easy chili. Her recipe says to divide into two serving bowls and sprinkle with cheese, but I wanted it to go a bit further and served it over rice with a cucumber and tomato salad 

A very tasty dish, not too spicy, and I will make it again

1 1⁄2 - 2cups leftover meatloaf 
1⁄4 cup chili powder
1(15 ounce) can undrained kidney beans
1(14 1/2 ounce) can undrained diced tomatoes
1cup sharp cheddar cheese, divided (optional)

• In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
• Heat and stir until seasonings are well blended.
• Add meatloaf and stir until meat is heated, about 15 minutes.
• Divide into two serving bowls, and if desired top with equal amount of cheese.

Spanish Shrimp

A  quick and easy dish from "Your Gas Range Cook Book" 1940. The amount of chili in the recipe gave it a slight warmth but not overwhelming. A very flavourful and tasty dinner

3 cups hot boiled rice

2 tablespoons fat

2 onions  sliced

4 stalks celery, chopped

1 teaspoon salt

1 tablespoon flour

2 cups tomatoes

2 cups canned or cooked peas

1 tablespoon vinegar

1 teaspoon sugar

1½ cups cooked shrimp

2 tablespoons chili powder

1 cup water

• One cup raw rice cooked in 3 cups boiling water yields 3 cups cooked rice
• Cook the onions and celery in the fat until brown, 
• Add flour, seasonings. and slowly add the water. 
• Cook 15 minutes. 
• Add tomatoes, peas, vinegar, sugar and shrimps 
• Continue cooking 10 minutes more or until shrimps are throughly heated 
• Mold rice either in cones or ring, and surround with Spanish shrimp. 
• Serve from large chop plate.
• Amount-6 servings.

Your Gas Range Cook Book 1940

Loredo Rice

This rice recipe is one of our favourites as its so easy and flavouful, and a great way of using any leftover vegetables. We eat it as a side dish to many different entrees, but I could quite easily eat it as is.  The directions say to put the egg, carrots, and peas around the rice, but we added it to the rice mixture instead.

The recipe is from "Your Gas Range Cook Book" published by the Home Service Department of the Wyandotte County Gas Company, Kansas in 1940.

1 cup rice

1/4 teaspoon garlic

1 tablespoon onion

2 tablespoons butter

1 cup canned tomatoes.

2 cups soup stock

1 teaspoon salt

4 teaspoon chili powder

2 carrots, cooked.

1 hard-cooked egg

1/4 cup cooked peas

• Wash rice thoroughly until all loose starch is removed. 
• Mince garlic and onion and fry in butter with rice until light brown. 
• Add tomatoes, stock, salt and chili powder. 
• Simmer over low flame about 20 minutes, or until rice is done and liquid has evaporated. 
• Dice carrots, slice egg and use for decoration with peas around the rice.

Your Gas Range Cook Book
Home Service Department of the Wyandotte County Gas Company. Kansas
1940

Irish Italian Spaghetti

My Gosh... I've had such a busy day today which started with a quick breakfast this morning..

My American hubby still doesn’t understand the British staple of “Beans on Toast” but I love it. It took me a while to find a close enough match to my beloved British brand.. but he still asks “why???!!” when I serve it up.. so I tend to give him something else!

As its the first Thursday of the month it was then off to the Ladies Aid meeting. There was a bit of a difference today. Those who can knit were asked to volunteer for a knitting program started last week by the New York Red Cross chapter to provide sweaters for soldiers and sailors who are hospitalized and those garrisoned at island defense bases. 

Chadwick's Red Heart Wools booklet

 "Knit for Defense" 1941

These men also are to receive Red Cross kits produced by chapter volunteers for delivery as Christmas gifts. Each kit will contain writing paper, toilet articles, playing cards and mending kits. We already do knitting every month for the relief of war sufferers.. so this is an added effort. I did take some of the donated wool to make a start but I will buy more from Mrs Platts Wool Shop next time I go into town

Eleanor Roosevelt 1941

Even First Lady Eleanore Roosevelt got out her needles at a "Knit For Defense" tea at the Waldorf-Astoria Hotel, New York this week.

As soon as I got home  I got stuck into dealing with the big job of the day...

Just over 15lb of stored potatoes.. 

peeled...

blanched and plunged into ice water

 then layered into the dehydrator

Mrs. Frank Rogers looking at a tray of blanched pencil pod beans

on the dryer of a coal and wood range,

the beans will dehydrate in the dryer....

Also a tray of plums waiting to turn into prunes...

Canfield, Ohio September 1942.

1940s dehydrators are either big and bulky... or like this one placed over the top of the cooker range. Mine is not quite the 1940s dehydrator, but the best I have.. and it uses my Victory Garden produce which is preserved for the winter months

And finally today... Thursday is the day I menu prep and make my shopping lists ready for tomorrows grocery shopping. I check my pantry and cupboards to see what I have on hand... then I look through the store weekly ads and see what the best buys are. Finally I look through my recipe collection.. and plan what we are eating next week.

I find that not only does it save me money... but it saves time and hassle when it comes to cooking for the family. And... I dont need to visit the store more than once a week

Cheeze-it Ad 1948

And I remembered to add Cheeze-its to the list.. 

MrD has run out...

Eating spaghetti 1940s style..
Life Magazine 1942

Dinner tonight was a delicious plate of spaghetti from the early 1940s

Im always on the look out for a good pasta recipe and I found this recipe for "Irish Italian Spaghetti" in Better Homes and Gardens Magazine, January 1940. Im a bit puzzled about the name... I get the Italian part, but not sure what makes it Irish

It was an easy recipe, pan browned ground beef and onions in a sauce made from a mixture of mushroom and tomato soup with added chili powder, tabasco sauce and a sprinkle of red pepper flakes, served on a bed of spaghetti. The only change I made to the recipe was to add some chopped green pepper and sliced mushrooms that had been looking very sorry for themselves in the fridge

I must say I was a bit dubious, as the meat mixture was very thick and looked more like a stroganoff, rather than one made from jarred pasta sauce

But it was really tasty and my hubby helped himself to seconds.. something he normally doesn't do. So this was another winner that I will be making again..

1 small onion, chopped
2 tbsp salad or olive oil
1 pound ground beef
1 tsp salt
¼ tsp black pepper
1 dash red pepper
½ tsp chili powder
½ tsp Tabasco sauce
10 ½ oz can condensed cream of mushroom soup
10 ½ oz can condensed tomato soup
1 pound long spaghetti
½ cup grated Parmesan cheese

• Brown onion in hot fat
•  Add meat and seasonings and brown lightly. 
• Cover and simmer 10 minutes. 
• Add soups; cover and simmer 45 minutes. 
• Cook spaghetti in boiling, salted water until tender. 
• Drain and rinse with hot water. 
• Arrange on hot platter.
• Pour over sauce. 
• Sprinkle with cheese. 
• Pass additional sauce and cheese.

Better Homes and Gardens Magazine

January 1940

Spiced Chicken

This flavourful chicken recipe comes from the Wyandotte County Gas Company’s 1940 "Your Gas Range Cookbook" cook book.

It calls a whole chicken cut up for frying, but I used chicken breasts because that’s what I had. The chicken came out moist, tender and juicy and the aroma was mouth watering. Delicious! Its a dish I will be making again

2 cups of flour
2 Tbsp seasonings ( I use garlic salt and black pepper )
4 chicken breasts

Sauce:
1/2 cups prepared mustard
1/2 cup. prepared horseradish
1/2 small box of Mexican Chili powder (I used 1 heaped Tbsp)
1 cup vinegar
1/2 cup brown sugar
3 Tbsp Worcestershire sauce
1 Tbsp salt
1-2 garlic cloves minced

• Pound the chicken breasts flatter for an even bake
• Mix together the flour and seasonings and dredge the chicken
• Place the flour coated breasts in a baking pan
• In a seperate bowl mix the sauce ingredients together
• Spread it evenly over the chicken breasts.
• Cover and bake at 400 degrees for 40 minutes.
• When done, place each piece on a bed of rice and with more of the sauce from the baking dish

Your Gas Range Cook Book
Home Service Department of the Wyandotte County Gas Company. Kansas
1940

Christmas is On Its Way

Happy Friday Lovelies

We woke this morning to some concerning news from over the pond. Our eldest son has contracted pneumonia and is quite poorly. He is in good hands.. our little grandson is proving to be an excellent carer forever testing his daddy’s temperature.. and making sure he drinks plenty of fluids. Our dear daughter in law is ensuring that our workaholic son listens to the doctors.. and his mother.. and doesn’t do too much… and that is a major chore in itself.

Photo: 1939

Our love and prayers are with him for a speedy recovery.

Grocery Shopping 1941

Here at home the Christmas season continues.. as does ordinary life.. and of course Friday is shopping day. As well as the groceries.. I managed to pick up a couple of gifts for our neighbors granddaughter

 Photo: 1939

She really is the sweetest child.. and with her daddy working away from home so much.. we always like to give her a little something

Parker Pen Ad 1940

I also picked up another gift for MrD. I know he needs one

Back home.. my Christmas cake had its final feeding… as tomorrow it will be time to decorate 

Was leftover Chili from Tuesday... served with a little pasta in cheese sauce

Leftovers can be quite delicious

Santa Claus is coming to Town - 

Bing Crosby and the Andrew Sisters-1943

Christmas is almost here.. and I'm so excited

Chicken Baked in Tomato Sauce

A very simple recipe from the October 1943 edition of Better Homes and Gardens Magazine. Im afraid mine didnt turn out looking quite the same as the original illustration. possibly as there was too many tomatoes for the amount of chicken I used

But.. the chicken was moist.. the rice was tender and it was very flavourful. We enjoyed it, and I will be making it again

1 5-pound chicken 

2½ cup uncooked rice 

3 cloves garlic, chopped 

1 cup chopped onion 

2 tablespoons fat 

1 quart canned tomatoes 

2 to 3 tablespoons chili powder 

1 teaspoon marjoram 

2 teaspoons salt 

Pepper 

• Cut chicken in serving pieces. 
• Arrange in greased 3-quart casserole. 
• Lightly brown rice, garlic, and onion in hot fat over low heat, stirring constantly. 
• Add tomatoes and seasonings. 
• Pour over chicken.. 
• Cover. 
• Bake in moderate oven (350°) until tender. 
• Serves 6 to 8. 

Better Homes and Gardens Magazine
October 1943