Cincinnati Chili and Herring Salad

Many years ago I worked as a chef, or a cook, or someone who slaves in a hot kitchen, places platters of food on a buffet, and watches the vultures people attack. My job was to make hors d'oeuvres at a dance club. In many ways this was a super cool gig. I had free rein in choosing the menu, received a decent wage, and had an assistant.

Always on the look out for new recipes, I was overjoyed when my mother presented me with a rather fun cookbook, which I still use today. Not being a big fan of meat, I buy it less than six times a year. When I do, this chili is one of our favorites, proving that adding chocolate to anything, makes it better. Just in case I might forget, that this is our favorite, and it is yummy, I wrote those words on the rather soiled page. I bet the brown mark is chili powder.
Click to enlarge.
Herring was always often on the menu during my childhood. I introduced it to my husband, along with Chubs, sardines, and Whitefish.
This salad, which I make with fresh potatoes, since canned are sort of icky, in my opinion, is a great blending of flavors, and textures.

Linking to some of these great sites


Harvest Stuffing

Not being much of a traditionalist, I served Indian food for Thanksgiving.
Maybe that is why I have a hankering for stuffing in the spring.
In my book, there is only one way to make stuffing. It must have fruit.
My mother made stuffing in this manner, and so do I.
This stuffing is great hot or cold, with a big glob of cranberry sauce.
Plus, you end up with a jar of wheat germ, which is yummy sprinkled on yogurt.

Harvest Stuffing

     1 c. shredded carrot
1 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
1 tsp. ground sage
1/4 tsp. ground cinnamon
1/8 teaspoon pepper
8 c. dry bread cubes (I use bagged)
2 c. finely chopped and peeled apple
1/2 c. chopped walnuts
1/4 c. wheat germ
1/2 to 3/4 c. chicken or vegetable broth

In a skillet, cook carrot, celery and onion in butter until tender but not brown.
Stir in sage, cinnamon and pepper. In a large mixing bowl, combine bread cubes, apple, walnuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Use to stuff one 10 pound turkey, or bake in a casserole, which is what I do.
Makes 10 servings.

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Door to Door

I propose a National Do Not Knock Registry*. Five seconds ago I stood at my door, while a man asked me if I knew where the deaf person lived. He just happened to notice the deaf child sign, and gee, what do you know, he had something in sign language to give him or her.

WTF? I mean, huh?

(gettin' that cursing under control is proving to be more than a tad difficult)

I told him that I had no idea where anyone deaf lived.

Deaf people read. Not only do they read, but when they want information, they find it the same way that hearing folks do.

Oh, and with the use of videophones, they can call ANYONE.

BG often tells me, "We can do anything, except hear."


Do not think that I am picking on Jehovah's Witnesses. Yes, I am 99.9% certain this gentleman caller was visiting to impart religion. Just a hunch because he was neatly dressed, polite, and had a skirt wearing female companion. Either that, or criminals are becoming even craftier than I imagined.

If I want information about

I will find it on my own. DO NOT knock on my door.

Back to Jehovah's Witnesses.

I believe they really, really think I would benefit from their teachings.

This was evidenced on a gynecology table.

Yes, I was in stirrups, when a doctor asked me,

"Would you like to see your grandparents again?"

He did have the decency to remove the speculum as he started his explanation.

Part of me wanted to scream, "Just do the darn (proud of me?) pap smear!"

Instead, I asked questions.

Being that it has been six years since this fun took place, the details escape me.

EXCEPT for one thing.

Pretend I am kneeling in the corner near the Hostas
Maybe the kneeling position appeared to be an invitation for salvation
or maybe I just looked lost in my own yard.

In the past, when I have had discussions with Jehovah's Witnesses (Yes, years ago, while gardening, I struck up a conversation, asking bunches of questions, prompting many return visits), they seem to have always been converts from a Christian religion.


Nope, this man converted from Judaism.

I would like the statistics on the probability of Jews becoming Jehovah's Witnesses.
Want to wager that it is pretty low?

It gets weirder.

My friend, who had suggested this doctor, was completely astounded upon hearing of my experience. This doctor had delivered all three of her babies, not once mentioning religion.

There must be something about me that makes me a target.

I know, it is all done with good intentions, or in the case of roofers, window companies, and gardeners, with the hope of making a buck.

STILL, stay away from my door.

*Do Not Knock Registry



Disney - Not Norwegian

Norwegian Wood
I once had a girl, or should I say, she once had me.

She showed me her room, isn't it good, Norwegian wood?

She asked me to stay and she told me to sit anywhere,

So I looked around and I noticed there wasn't a chair.

I sat on a rug, biding my time, drinking her wine.

We talked until two and then she said, "It's time for bed."

She told me she worked in the morning and started to laugh.

I told her I didn't and crawled off to sleep in the bath.

And when I awoke I was alone, this bird had flown.

So I lit a fire, isn't it good, Norwegian wood.



Because Sugar Tastes Good

While SH and I have been sharing a home for over 24 years, this is the first time that he has ever asked me to make a certain recipe. Even weirder is the fact that my husband subscribes to Eat Better America. Next I will find out he is a secret blogger.

This email arrived this morning:

Oooh, make this...

"Healthified" Monkey Bread

57% less fat • 61% less sat fat • 32% fewer calories fewer calories than the original recipe—see the comparison. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From Eat Better America.
Prep Time:15 min
Start to Finish:1 hr 10 min
makes:16 servings

1/4cup sugar
2teaspoons ground cinnamon
2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2cup chopped pecans or walnuts
3/4cup fat-free caramel topping
2teaspoons vanilla

In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon.
Separate both cans of dough into 16 biscuits.
Cut each biscuit into quarters. Add biscuit pieces to sugar mixture.
Seal bag; shake to coat.
Layer biscuit pieces and pecans in pan.

In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

Bake 40 to 45 minutes or until golden brown and no longer doughy in center.
Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Nutritional Information
1 Serving: Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*% Daily Values are based on a 2,000 calorie diet.

BG requested "the brunch casserole you make for Christmas". So, there you have it. We will be ingesting plenty of fat and sugar on Easter morning. Last I heard, SH was planning to golf on Sunday, leaving BG and me to eat cereal (or pickled beets and eggs!!!). Nope, the weather will not be cooperating for golf, which means I need to make another trip to the grocery store.

I might also try this recipe:

"Healthified" Italian Sausage Egg Bake

42% less fat • 55% less sat fat • 66% more vitamin A fewer calories than the original recipe—see the comparison. Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering. From eatbetteramerica.
Prep Time:30 min
Start to Finish:10 hr
makes:12 servings

12oz lean Italian turkey sausage, casings removed
1medium onion, chopped (1/2 cup)
1medium red bell pepper, chopped (1 cup)
2cloves garlic, finely chopped
1box (9 oz) Green Giant® frozen chopped spinach, thawed, drained
4cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
2cups reduced-fat Italian cheese blend (8 oz)
2tablespoons grated Parmesan cheese
3/4cup fat-free (skim) milk
1teaspoon dried basil leaves
1/2teaspoon salt
1/2teaspoon pepper

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.

In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.

Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Nutritional Information
1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 235mg; Sodium 630mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 4g); Protein 19g % Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 25%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Vegetable; 2 1/2 Medium-Fat Meat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.


Easter and Passover

Pickled Beets and Eggs

These are the best!

2 cans (16 oz. each) sliced red beets
1 cup cider vinegar
1/4 cup sugar
12 hard boiled eggs, shells removed
1 teaspoon salt
1/8 teaspoon ground cloves
1 medium onion, sliced (I use three!!!)

Drain beets; reserve 1 cup juice.

In a saucepan combine vinegar, sugar, salt,
cloves, onion, and beet juice.

Bring to a boil, stirring occasionally.
Add the beets; simmer uncovered for ten minutes.
Put the shelled eggs into a wide-mouth half-gallon jar.
Pour in beets and liquid.

Cool, cover and refrigerate for at least 24 hours.
Turn eggs occasionally to pickle eggs evenly.

Ham with Fruit Chutney
This is yummy!

8 servings

3-pound fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (16 oz each) fruit chutney (1 1/2 cups)
1 cup dried fruit and raisin mixture, chopped
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

Place ham in slow cooker.
Sprinkle with pepper.
Mix remaining ingredients; pour over ham.

Cover and cook on low setting 6 to 8 hours.

My favorite part of Passover!

6 peeled apples, coarsely chopped
2/3 cup chopped walnuts
3 tablespoon sugar
1/2 teaspoon cinnamon
4 tablespoon sweet red wine

Combine all, mixing thoroughly.
Add wine as need. Chill.
Makes 3 cups.

Visit Tempt my Tummy Tuesday for more recipe fun.