"
Newspaper Archive of
The Perkins Journal
Perkins, Oklahoma
Lyft
January 19, 2012     The Perkins Journal
PAGE 13     (13 of 20 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 13     (13 of 20 available)        PREVIOUS     NEXT      Full Size Image
January 19, 2012
 

Newspaper Archive of The Perkins Journal produced by SmallTownPapers, Inc.
Website © 2023. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Food Brrrrrr m Cold Weather There is just nothing better 1 c water on a cold evening than a 3 T chili powder bowl of chili served with a 1 T salt stile of southern combread 1 t dried whole oregano which has been baked in 1/2 t popper i .... ; :i By Virginia Sasser ....  ...... Journal Food Editor cast iron skillet! There are so many tasty recipes for all kinds of chili that I thought we should take a closer look at a few of them. All of the recipes I am sharing today are collected from Southern Living magazines. I hope you will enjoy one of these recipes that will warm you on a chilly winter day. Quick and Simple Chili Yield 6 cups 1 pound ground beef ! onion, chopped 1 clove garlic, crushed 2 (8-ounce) cans tomato sauce Salt and pepper to taste 2-4 T chili powder 2 cups water Combine ground beef, onion and garlic in a large siuc,epan; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Add remaining gredients; simmer 45 minutes to 1 hour. Y2 c Monterey Jack cheese, shredded Brown meat in oil in a Dutch oven. Remove meat, reserving drippings. Saut6 c onion, green pepper and garlic in reserved drippings until tender. Add meat and next 7 ingredients, mixing well. Bring to a boil. Reduce heat; cover and simmer 1 hours, stirring chili occasionally. Transfer to serving bowls and sprinkle with remaining onion and cheese. Chili Hominy Bake Yield 4 servings 1 pound ground beef 1/2 c chopped onion 2 T flour 1 r salt 1 t chili powder 1 (14 1/2 -ounce) can hominy, undrained 1 (16-ounce) can tomatoes, undrained and chopped A c Cheddar cheese, shredded Combine ground beef and onion; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Add remaining ingredients except cheese; stir well. Six)on mixture into a.greased 2-quart.casserole. Chuck Wagon Chili Yield 9 cups 1 (2 pound) boneless chuck blade steak, cut into ll2,jnc.h, cubes ......... . ........ 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 T peanut oil 3 pounds boneless chuck roast, finely diced 1 t cumin seeds 1 Y2 T whole oregano leaves 1 (1 Y2 oz) can chili powder 1 (28-0unce) can whole tomatoes, undrained 3 /2 c water 1 1/2 t instant corn masa (optional) Shredded Cheddar cheese (optional) Saut6 onion, garlic and jalapeno pepper in oil until tender; set aside. Combine meat, cumin and oregano in a Dutch oven; cook until the meat is browned. Add onion mixture, chili powder, tomatoes and water; bring to a boil. Reduce heat and simmer 2-3 hours, stirring frequently. For thicker chili, combine com masa with a small amount of cold water to make a paste; add to chili, stirring constantly. Top with shredded cheese, if desired. low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. 1 t;opped onion, divided I lalle green pepper, dicl. 2 loves garlic, crushed 1 (2"g;,ounce) can whole tomatoes, undrained and chopped !,.-oounce) can tomato White Bean Chili Yield 8 servings 1 Y2 Ib boneless, skinless chicken breasts, chopped 2 T olive oil 4 (16-oz) cans navy beans, undrained 4 (4.5-oz)cans chopped green chiles, undrained 1 c chicken broth 1 (1.25-oz) envelope white chicken chili seasoning mix ' chopped fresh cilantro, Toppings: chopped chopped tomatoes, corn fresh cilantro, shredded chips Monterey Jack cheese .... Rinse and drain 2 cans black chopped tomatoes,..., beans. (Do not drain third. )Bh.ke,,uncovered, at 350 for choppe d avocado. ' ' Saut6 chicken in hot oil in a large Dutch oven over medium high heat 8 minutes or until done. Stir in beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to Meaty Black Bean Chili Serves 8 3 (15-oz) cans black beans 1 large sweet onion, chopped 1 pound ground round 4 t chili powder 1 t ground cumin 1/2 t pepper A t salt 1 (14-oz) can chicken broth 2 (14.5-oz) cans petite diced tomatoes with jalapenos Toppings: sour cream, shredded Cheddar cheese, lime wedges, sliced jalapeno peppers, 25 minutes; sprinkle ",ith Cheddar cheese and bake 5 additional minutes. Texas Championship Chili Yield 5-7 servings 2 large onions, chopped can.) Saut6 chopped onion and ground round in a large Dutch oven for 10 minutes or until meat is no longer pink. Stir in chili powder and next 3 ingredients; saut6 1 minute. Stir in drained and undrained beans, chicken broth and diced tomatoes. Bring to a lbasted Pecan Butter By Mandy Gross, FAPC Communications In the midst of searching for the right combination of sweet and salty, an Oklahoma food company was born. .... Kelly and Gaytha Ziegel- meier, owners of Ziegelmeier & Co. of Ada, Okla., found that right combination with their Ziegelmeier's Toasted per.an Butter. ?Our family loves peanut butter, but we were looking for Something different," Gaytha said. "We like to create new recipes and experiment with new ideas." During the experimental phase; Kelly suggested they try pecans in the formulation. "We made several batches that Were surprisingly tasty, but just not quite perfect enough," _Kelly said. "We kept adding and subtracting ingredients to get the right balance of salty and sweet. Eventually, our friends taste-tested the Toasted Pecan Butter and loved it so much they suggested we bottle it and sell it." To learn more about selling their newly formed pecan butter, the Ziegelmeiers contacted Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center for help. In June 2010, the3) :attended FAPC's Basic Training workshop for food business entrepreneurs. "The FAPC has been a lEe-line to us," Gaytha said. "We are ahead of the game compared to other people who have not used the center. We consider the FAPC to be our liaison." The FAPC has helped the Ziegelmeiers with product scale-up and formulation, shelf-lEe studies, production costs, equipment issues, and marketing and promotion. The Ziegelmeiers have worked closely with Erin John- son, FA_PC business/marketing client coordinator, who also serves as the project leader for this center client. "The Ziegelmeiers have a unique and tasty product that is very versatile and can be used on and in many different foods," Johnson said. "This product is a new edition that can be incorporated to the busy schedules of many families and gives an option for another nut butter for people who cannot eat peanut butter." The FAPC also helped the Ziegelmeiers participate and feature their product in the Oklahoma Gourmet booth at The Gourmet Market in Dallas. "The opportunity to par- ticipant in the Dallas Gourmet Market and to get our foot in the door outside of Oklahoma sweet and salty has been amazing," Gaytha PecanButterisveryversatile," said. Oklahoma Gourmet is a group representing the FAPC and Made in Oklahoma program, which features Oklahoma food entrepreneurs, said Andrea Graves, FAPC business and marketing specialist and lead on the project. "Oklahoma Gourmet is a stepping stone for Oklahoma food entrepreneurs to take that leap into becoming more than just a small business," Graves said. 'q'his opportu- nity to display products helps FAPC clients receive exposure from small boutiques to large retailers such as Bass Pro Shops, Macy's and Neiman Marcus." Ziegelmeier's Toasted Pecan Butter is considered a gourmet product, but because it is a gluten-free, all-natural product with no preservatives and no added oils, it also can be found in health food stores. "Because of the healthy attributes of our pecan butter, we targeted our product to the health food stores," Gaytha said. "That's been our best step." The Toasted Pecan Butter is referred to as "The Perfect Union Between Healthy and Gourmet," which also serves as the company's tagline. "Ziegelmeier's Toasted Kelly said. "You can use it as a fondue, dip, drizzle, or spread on apples, bananas, celery, pretzels, bagels, oatmeal, ice cream, brownies, salmon, fruit salads. Or, use it just like peanut butter." Ziegelmeier' s Toasted Pecan Butter is available in creamy and crunchy, but the company has plans to expand its product line. "We've thought about making pecan syrup, salad dressing and adding chocolate into the pecan butter," Gaytha said. "We've been so busy making creamy and crunchy Toasted Pecan Butter that we haven't had tim e yet to develop new products. I guess that's a good problem to have." The pecan butter is available at retail stores across Okla- homa, as well as in Colorado, Kansas, Louisiana, Texas, North Dakota, Wyoming and Canada. For a listing of retail- ers or to order online, visit www.ziegelmeiers.com or w ww.toastedpecanbutter.com. The pecan butter is available at retail stores across Okla- homa, as well as in Colorado, Kansas, Louisiana, Texas, North Dakota, Wyoming and Canada. For a listing of retail- ers or to order online, visit www.ziegelmeiers.com or w ww.toastedpecanbutter.com. 401 S. Main St. Stillwater 405-372.1647, l II i0.600 Fax 405.372.7752 boil over medium-high heat; cover, reduce heat to low and simmer 10 minutes. Serve chili with desired toppings. Smoky Chicken Chili Makes 9 cups (Pick up a smoked chicken from your favorite barbecue restaurant to ute in this dish or use a barbecue flavored rotisserie chicken from the supermarket.) 2 poblano chile peppers, chopped 1 large red bell pepper, chopped 1 medium-size sweet onion, chopped 3 garlic cloves, minced 2 T olive oil 2 (14 1/2-OZ) cans zesty chili-style diced tomatoes 3 c shredded or chopped smoked chicken (about 1 lb.) 1 (16-oz) can navy beans 1 (15-oz)can black beans, rinsed and drained 1 (12-oz) can beer (or 1 Y2 c chicken broth) 1 (1.25-oz) envelope white chicken chili seasoning mix Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips Saut6 first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 1 hour. Serve with desired toppings. Venison Chile Yields 7 cups 2 pounds venison, cut into Y2-inch cubes 1 pound ground beef 2 large red onions, chopped 2 (15 Y2-oz) cans kidney beans, undrained 3 (8-ounce) cans tomato sauce 1 (6-ounce) can tomato paste 1 c water 3-4 T chili powder Combine venison, ground beef and onion in a Dutch oven; cook until meat is browned, stirring to crumble beef. Drain offpan drippings. Stir in remaining ingredients; cover and simmer 1 hours or until venison is tender, adding more water as needed. Chili Surprise Yields 10 cups 1 c dried kidney beans 1 c dried pinto beans Y2 c dried black beans 5 ribs celery and leaves, chopped 1 large carrot, shredded 3 large tomatoes, peeled and cubed 1 large green pepper, chopped 1 medium onion, chopped V2 c raisins 2 cloves garlic, minced 2 bay leaves 2 T chili powder /a c plus 2 T fresh minced parsley 1 t dried whole dill weed 1 t dried whole basil 1 t dried whole oregano 1 t ground cumin 1 t ground allspice A t freshly ground pepper A t hot sauce 1/2 c unsalted dry roasted cashews / c unsalted sunflower kernels Bean sprouts (optional) Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let . soak overnight. Drain beans; cover with water. Cover and bring to a boil; reduce heat and simmer for 1 hour. Add the next 17 ingredients; simmer 30 minutes or until beans are tender and chili is thickened. (Add more water if necessary.) Remove and discard bay leaves. Stir in cashew and sunflower kemels. Serve topped with bean sprouts, if desired, or top with other favorite toppings. Company Chili Yields about 3 quarts 1 pound ground beef 1 pound hot smoked sausage, sliced 1 c onion, chopped 1 (28-ounce) can pinto beans, undrained 1 (28-ounce) can whole tomatoes, undrained and chopped V= c catsup 1 T chili powder 2 t brown sugar 1 t spicy brown mustard 72 t salt Combine ground beef, sausage and onion in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Drain pinto beans, reserving liquid. Add liquid to Dutch oven; stir in remaining ingredients except beans. Cover and simmer 45 minutes. Stir in beans. Cook an additional 15 minutes. Serve with a basket of crackers or chips and your favorite chili toppings. Virginia Sasser taught family and consumer sciences at Perkins Tryon High School for 25 years, and was state advisor for FHA/FCCLA with Oklahoma CareerTech.