Hi Ruth    9/15/2016

rhk> BTW, I used a recipe from that old Grange cook book you gave me
rhk> (about 10 years ago) for onr night;s supper in VT--the team enjoyed it
> very much. It may go on the "do it again" list. I've made it a number of
> times for our Life Group at church--it's one I can adapt to gluten and
rhk> dairy free without problem. I also made a bean salad using a recipe
rhk> from the book; it went over well also.

I think its great that you remember where the book came from, after 10
years.
Can you remember what Picnic it was at?  Just curious.

Isn't it nice the book of recipes wound up with someone who actually used
it! I feel good about that.


                      *  Exported from  MasterCook  *
 
                     Mrs. Owen’s Cook Book Chili (1880)
 
 Recipe By     : John Thorne Sep/Oct Chile Pepper Magazine
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         lean beef -- cut in small dice
                         oil
                         onions
    1      clove         garlic -- chopped fine
    1      tablespoon    flour
    2      tablespoons   espagnole
    1      teaspoon      ground oregano
    1      teaspoon      ground cumin
    1      teaspoon      ground coriander
                         dried whole peppers
                         cooked beans
 
 This may be the earliest printed recipe for chili con carne and it is
surprisin
 gly authentic, save for the suspect addition of “espagnole”, white sauce
season
 ed with ham, carrot, onion, celery, and clove. The words are Mrs. Owen’s
own.
 
 This might be called the national dish of Mexico. Literally, it means
'pepper w
 ith meat' and when prepared to suit the taste of the average Mexican, is
not mi
 snamed. Take lean beef and cut in small dice, put to cook with a little
oil. Wh
 en well braised, add some onions, a clove of garlic chopped fine and one
tables
 poon flour. Mix and cover with water or stock and two tablespoons
espagnole, 1 
 teaspoon each of ground oregano, camino, and coriander. The latter can be
purch
 ased at any drug store . Take dried whole peppers and remove the seeds,
cover w
 ith water and put to boil and when thoroughly cooked pass through a fine
strain
 er. Add sufficient puree to the stew to make it good and hot, and salt to
taste
 . To be served with a border of Mexican beans (frijoles), well cooked in
salted
  water.
 
 Frijoles or Mexican brown beans. Boil beans in an earthen vessel until
soft (fo
 ur to eight hours). Mash and put them into a frying pan of very hot lard
and fr
 y until comparatively dry and light brown. Sometimes chopped onions are
put int
 o the lard before the beans are added and sometimes pods of red pepper or
grate
 d cheese.
 
 Busted by Christopher E. Eaves 
 
 
 
 NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.
 com From the article “Just Another Bowl of Texas Red” by John Thorne 

       
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 Burt