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ijrwmM HOUSTON HOME JOURNAL Chili for chilly weather Jean Rea Cooking with Jean 1 love soup of almost any kind, even “bone soup.” I boil pork chop bones with a little chopped onion, salt and pepper, and when I have* a good broth I add some chopped cabbage and cook until it is just tender. I then serve it over rice. So good! Enjoy the fall and some good soup and chili. Chili 1/2 sack pinto beans, cooked until tender 2 onions chopped 1 bottle ketchup 1 lb. ground beef 2 cans tomatoes Chili powder to taste Cayenne pepper to taste Salt, pepper to taste Cook pintos until tender. Brown meat and onions. Add to beans. Add toma toes, ketchup and the other ingredients. Season to taste. Makes large Dutch oven full. Jailhoiise Chili 3 lbs. diced lean beef 1/4 cup vegetable oil 1 quart water s 6 tablespoons chili powder 3 teaspoons salt 5 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon marjoram 1 teaspoon red pepper 1 tablespoon white sugar 3 tablespoons paprika 3 tablespoons flour 6 tablespoons white commeal 1 cup water Heat oil in large pot. Add meat and sear over high heat. Stir constantly until meat is gray but not brown. Drain off any excess fat. Add water and cover, cooking over low heat for 1 1/2 to 2 hours. Add remaining ingre dients, except for flour, corn meal and last cup of water. Cook at a bubbling simmer for 30 minutes. Add flour and cornmeal mixed in cup of water. Cook about 5 more minutes stirring to prevent sticking. More water may be added if it is too thick. This is really hot chili. Recipe of the Week: Candied Bacon This recipe comes from “A Love Affair with Southern Cooking” (reviewed above) 3/4 cup light brown sugar, not packed 2 teaspoons dry mustard 1/2 teaspoon black pepper 1 lb. thickly sliced hickory smoked bacon. Cut each slice of bacon in half. Preheat the oven to 325 degrees. Lay a large baking rack, preferably one with a cross-hatch grid, on top of an ungreased large jelly roll pan. Spritz the rack with nonstick cooking spray. Combine the brown sugar, mustard and pepper in a pie pan, whisking out all lumps. Dredge each piece of bacon on both sides in the sugar mixture until thickly coated. Arrange the bacon on the rack, not couching, and sprinkle generously with the remaining sugar mixture. Slice the pan into the middle oven rack and bake uncovered for 50 to 60 minutes or until the bacon is richly browned and crisped. No need to turn the bacon as it bakes. Cool the'candied bacon to room temperature and serve with cocktails. rs y ' ” VfßraH| ¥ \ The cool fall weath er has finally arrived and that means it’s time to put on a pot of soup or chili. A Love Affair with Southern Cooking Recipes and Recollections By Jean Anderson William Morrow/Harper Collins, $32.50 in hardcover ''' v Si jfl|B - -1 'slit - •*\ A,. ’* Hr *.>V ■§. s£■.**. w»Tt jSteJE* V \C%igr "ML » > .sv-fX* |gk iIMSMWK- Ja ■ J' 1 y '' Jg Idaho Potato Commission Baked potatoes can become a main dish with a variety of toppings. Make your families’ favorite or try some new approaches. FULLY LOADED Bake a bunch of Idaho’s and put out a bunch of toppings By Charlotte Perkins Journal Staff Writer If you’ve been using the micro wave so long you’ve forgot ten what a real baked potato tastes like, it’s time to heat up the oven and bake a bunch of Idaho russet potatoes at once. The best approach is to preheat the oven to 350 degrees. Then scrub APPLE PIE HOTDOGS Fried chicken and brown sugar pie Jean Anderson was born in the North Carolina to “Yankee” parents, and she didn’t really start discovering southern food until she was five, went to kindergarten, and had her first taste of Brown Sugar Pie. Later, as a food writer for Bon Appetit, cottage Living, Family Circle and Gourmet, and the award-win ning author of more than 20 cookbooks, she criss i crossed the South for four decades, searching for \ wonderful food. \ Her latest book, A Love Affair with Southern \ Cooking, brings together over 200 recipes, rang \ ing from classic New Orleans gumbos and \ Georgia Pecan Balls, to surprises like Candied Bacon (baked with brown sugar as an appe tizer) and Krispy Kreme Bread Pudding. Grits recipes are offered in infinite variety. Several ways to cook fried chicken are honored. There’s an essential retipe for Cold-oven Pound Cake. You can expect to find homemade pimento cheese, black-eyed peas, red-eye gravy, chitlin’s and cracklin’s held in high esteem. There’s even one old, and borrowed, recipe for roasting pos- the potatoes well under running water, dry them, and use a kitchen fork to poke holes all over them. That lets the moisture out so that you get the dry and fluffy potato. Rub them with oil, and sprinkle on some Kosher salt if you life. Place the potatoes on a baking sheet and cook them for about an hour. A good test for doneness is to pick up a hot potato using a pot holder and squeeze it gently. A “done” potato will be squeezable. Now for the toppings: Classics are butter and sour cream with plenty of chopped fresh chives, or chili and shredded cheddar. Other options include: Guacamole, caramelized onions or succotash with plenty of butter. Chopped onions sauteed with bell peppers and garlic and some chopped andouille or smoked sau sage with tomatoes. It wouldn't be Thanksgiving unless... When it comes to Thanksgiving, most of us are traditionalists at heart. Sure, new recipes are always showing up. There’s always a new way to cook turkey, a new twist on an old favorite sweet potato dish, a shortcut on a classic recipe. More and more, we may just buy part of the big meal already cooked. But for most of us there are a few absolute requirements for Thanksgiving dinner - something that’s got to be on the table for it to REALLY be Thanksgiving. It might be something as simple as green bean casserole - the kind with the mushroom soup and onion rings. It could be Grandma’s dressing or something special and pretty like orange cups filled with cranberry relish. Or maybe it’s a family tradition of some sort. In any case, we want to know that makes it Thanksgiving at your house, so please fin ish this sentence below and go on with as many words as you need to cover the topic. “It wouldn’t be Thanksgiving at our house unless....” Contributions will be featured in our Nov. 21 issue. Send yours to cperkinsCwevansnewspapers.com, or mail to Charlotte Perkins, Houston Home Journal, 1210 Washington Street, Perry, GA 31069. WEDNESDAY, NOVEMBER 7, 2007 ♦ sum. Anderson has a generous spirit when it comes to food choices, but she’s a precisionist when it comes to cooking. She’ll ask that you sift that flour, use only real butter unless otherwise indi cated, and take care with meringues. You can learn a lot just reading her opening chapter of instructions. Should you buy it? Yes. Maybe for every cook on your Christmas list, because in addition to having incredible recipes to dream over, it’s very good reading with a time-line of Southern cuisine, background on some Southern gifts to the world like Moon Pies and Coca Cola, some almost-for gotten subjects like Watermelon Rind Pickles and Salt-Rising Bread, and countless enjoyable quota tions, both literary and humorous. In short, it’s really fun to read. And if you didn’t know that Roy Blount Jr. said that “Brunswick stew is what happens when small mammals carrying ears of com fall into barbecue pits,” now you do. Pico de Gallo made by mixing fresh chopped green peppers and onions into salsa. Cooked broccoli florets diced with feta cheese and black olives and sprinkled with Italian dressing. Hamburger Stroganoff, made with a can of sliced mushrooms, a pound of ground beef browned, a shake of Worchestershire sauce, and enough sour cream to make a good mix. u A/o/t on the menu” 1B