Ms. Mary Giblin's Old Fashioned Sweet Chili Sauce

Bill Giblin, Mary Giblin's son, did the technical drawings in 1938 for my Father's model airplane The Trenton Terror. People are still building the model all these years later.

Bill also played a Munchkin Soldier in the film The Wizard of Oz. He once showed me an autographed studio photograph of Margaret Hamilton he kept as a souvenir.

I used to go with my Dad to visit the Giblin's. They would make us Creamed Chicken and Waffles. Mrs. Giblin would send some Chili Sauce home with us. It is delicious with Cheese. It is savory but not hot.

Mary Giblin's Chili Sauce

6 Onions
3 green Peppers
18 medium ripe Tomatoes
1 cup Brown Sugar
2 1/2 cups strong Vinegar
2 level teaspoons Salt
1 teaspoon each Cinnamon, Allspice, Nutmeg, and Mace (if you can find it)

1/2 teaspoon Cloves

Chop or grind the Onions and Peppers finely. Cut up the Tomatoes into small pieces. Cook all together slowly for 2 1/2 hours. Watch closely and stir often. Sugar makes things burn easily. Makes about 5 pints.

Ms. Lissa Patton's Chili Divine

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I give it to you, Cher Reader, as she gave it to me. You are going to be so glad I did.

Ms. Lissa Patton's Chili Divine

"Twelve good sized ripe heirloom tomatoes (they have an acidic taste, not like the cardboard you find in the supermarket).

Peel (I drop them in hot water for a few seconds then put them on ice, which cracks the skin and it is easily stripped). Slice in half lengthwise. De-seed. (A baby spoon works for this).

Put in food processor along with de-seeded jalapenos to taste. (Slice lengthwise and use a baby spoon again)

Puree.

Put in Dutch oven.

Add two cinnamon sticks, salt and black pepper to taste. (Sometines I add a bit of white pepper).

Finely chop a sweet white onion and add.

Add beans (Kidney and black beans are what I use a pound or so of each.)

Add about two cups of chicken or turkey broth.

Brown about two pounds of pork sausage. (We have an old fashioned hand crank grinder, so we do it ourselves with white pork shoulder meat.)

Add a half cup of honey after you put the browned meat in the pot.

Three cloves garlic, finely chopped.

Heat at 220 in the oven for at least three hours, pulling the rack out every thirty minutes or so to stir.

I like it to go five or six hours the first time. Gets better every time you reheat. It’s thick, so sometimes we serve it over white rice, like gumbo.

Freezes well."

Whole Wheat Quick Bread

My Grandfather, Angelo Pietro de Angelis, was a baker for Rossi's bakery in Trenton, New Jersey. My family has sophisticated taste in bread. We travel well, breadwise. We like it all, from baguettes to pane rustica to bialys.

I went to culinary school. I can bake and braid a challah, but why? I go to Kaplan's Bakery on Third and Poplar. I will go the extra mile for a hard crusted Russian Black Bread or a fragrant golden Onion Rye.

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I do not let them slice the bread and put it in a plastic bag. I am green. I just put the loaf in my shopping bag and boogie. Makes me feel so European. I have a bread knife and that is one less plastic bag clogging the universe. I get myself a kasha knish to eat while I wait.

Sometimes I give in to convenience and buy supermarket bread because it is there. I prefer to make the loaf below.

Although this is a quick bread made without yeast, it is not particularly sweet, slices well and makes excellent toast. Do not cut it until it is COLD. I make a simple vegetarian Green Pea Soup to go with this bread for a satisfying, comforting meal. Perfect for Meatless Mondays.

Whole Wheat Quick Bread

Mix together:
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Combine, then mix with dry ingredients. Do not overmix. It is okay if there are a few lumps:
1 beaten egg
1 and 3/4 cups buttermilk (or whole milk soured with 2 T. vinegar)
1/4 cup honey
1/4 cup butter or margarine, melted

Fold in:
1/2 cup chopped walnuts
1/2 cup raisins

Turn into a greased loaf pan. Bake at 350 degrees for 55 to 60 minutes. Makes one loaf.

Note: My children are not raisin fans. So I make this with dried cranberries to keep the peace.

Spinach Casserole for the Vegetarian in Your Life

Spinacia oleracea in Flower

It is challenging to come up with a vegetarian entrée that even meat eaters will enjoy. This casserole is The One. It is simple to make and tastes delicious. I serve this to my Vegetarian on holidays every year.

Spinach Casserole

2 Eggs, well beaten

6 tablespoons Flour

1 package chopped frozen Spinach, 10 ounces

1 1/2 cups Cottage Cheese

1 1/2 cups Cheddar Cheese

1/2 teaspoon Salt

Thaw Spinach and drain thoroughly. Preheat oven to 350 degrees. Beat eggs and flour in a bowl until smooth. Stir in Spinach, Cheeses and Salt. Pour into a greased 1-quart casserole. Bake for one hour. That is it. Eeezy Peezy. Enjoy.