Custom Search



Cincinnati Chili

I just found your site when searching for a recipe that used to be on 
the B & M baked bean cans.  Found enough information on that to combine 
with what I know to answer my question.  Then, got into going into your 
archives.  Great site!  I printed out all kinds of things.  Couple of things...

1. As a former resident of Cincinnati, I didn't like the sound of any of 
your Cincinnati chili recipes.  First of all, Empire's is not the best.  
Second, the beef is NOT fried.  Third, I doubt strongly if there is paprika 
or beef bouillon involved.  I have a recipe that came from the Cincinnati "
Enquirer" newspaper that comes REAL close to Skyline chili (the best in 
Cincinnati).  It is similar to one of your recipes, just no paprika or beef 

1 qt. (4 c.) water
2 lb. ground beef
2 medium-size onions, grated fine
2 cans (8 oz. each) tomato sauce
5 whole allspice or 1/2 t. ground
1/2 t. crushed red pepper
1 t. ground cumin seed
4 cloves garlic
3 T. chili powder
2 T. vinegar
1 large bay leaf
5 whole cloves
2 t. Worcestershire sauce
1/2 oz. bitter chocolate
2 t. ground cinnamon

Accompaniments: spaghetti, chopped onion, shredded mild cheddar, kidney beans

 1. Add ground beef to water in 4 qt. pot; stir immediately, breaking beef up 
 to a fine texture.
 2. Boil slowly for 30 min.
 3. Add all other ingredients, except accompaniments.
 4. Stir to blend, bringing to a boil; reduce heat and simmer uncovered about 
 3 hours.  (For the last hour, pot may be covered after desired consistency 
 is reached.)
 5. Serve over cooked spaghetti and topped with the chopped onion, cheddar, 
 and/or kidney beans, to taste.

from Cincinnati "Enquirer," 1/20/81

Pickled Pig's Feet

On 20 Jul 2006 at 17:28, Anita wrote:

> I would like the receipe for Pickled Pig Feet.
> send to
> Anita 

Hello Anita,

Here is one.


Pickled  Pig's  Feet

 Ingredients :
 6 pig's feet
 4 qt. water
 1 1/4 c. salt
 1 egg
 1 tsp. saltpeter
 5 bay leaves
 1/2 tsp. dried thyme
 2 tsp. black pepper
 2 c. chopped onion
 1 c. sliced carrots
 1 c. white vinegar
 1 hot dried red pepper
 4 whole cloves
 6 whole allspice

 Preparation :
    Scrub pig's feet under cold running water.  Dry and set aside.
 Put about 10 cups of water in a large bowl.  Add 1 cup of salt and
 stir until dissolved.  Add the egg in the shell  If it does float
 add more salt until it does, stirring to dissolve as before.  Remove
 egg.  Add the pig's feet, saltpeter, 3 bay leaves, thyme and 1
 teaspoon pepper.  Add more water, if necessary, to completely cover
 feet.  Cover and refrigerate for 3 or 4 days.  Drain and add
 remaining 6 cups water.  Add onions, carrots, vinegar, remaining bay
 leaves and pepper, red pepper, cloves and allspice.  Bring to a
 boil, lower heat and simmer 2 hours, or until tender.  Transfer
 pig's feet to a bowl, or large jars and pour cooking liquid over
 them.  Cool, cover and refrigerate.  Makes 6 servings.

Restoring Cast Iron Pans

On 21 Jul 2006 at 13:51, Jane wrote:

> Hi,
> My name is Jane .   I have two old cast iron
> skillets that haven't been used in years.  On has a
> little rust, but the other does not.  What is the best
> year to restore these so that I can use them again.  
> Thanks for your help.

Hi Jane,

This page has a wealth of information about using, seasoning, and restoring cast-iron pans:

What's Cooking America


Luby's Cafeteria Recipes

On 4 Jul 2006 at 20:31, Emmanuel wrote:

> could i have the recipe for lubys cafeteria pumpkin pie 

Hello Emmanuel,

See below.


Luby's Pumpkin Pie 

4 extra-large eggs
1 can (29 ozs.) pumpkin
3 cups evaporated milk
1 1/2 cups granulated sugar
2 tsps. ground cinnamon
1 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. ground cloves
2 unbaked 9-inch pie shells

1. Heat oven to 350 degrees.
2. In large bowl, lightly beat eggs until well blended. Add pumpkin, milk, 
sugar, cinnamon, nutmeg, salt, and cloves. Mix until well blended. Pour into 
pie shells.
3. Bake 1 hour or until knife inserted in center comes out clean.

Makes 2 9-inch pies

Tip: To test this pie and other custard pies, use a knife instead of a wooden 
pick. The knife should come out wet but with no batter clinging to it.
On 21 Jul 2006 at 14:52, Robin wrote:

> It was a vanilla custard pie. I don't know the name of the pie but it was
> in Luby's cook book they published, which I looked at but didn't buy at
> the time. I haven't been able to find a copy.

Hello Robin,

I cannot find that recipe, but Luby's has a toll-free phone number on their website. They say you can call that number and get any recipe that was in that cookbook. See:



Ivory Coast Recipes

Ivory Coast

Soupe d'avocat abidjanaise)
Chilled Avocado Soup

2 very ripe avocados
4 cups cold chicken or vegetable stock
2 Tablespoons lime juice
1 Tablespoon plain yoghurt
2 hefty dashes of Tabasco sauce
salt and black pepper
Garnish: 4 paper-thin slices of lime and Tabasco sauce

Dump the avocado flesh into a blender and puree. Add the stock and 
continue processing until smooth. Blend in the lime juice, yoghurt, 
Tabasco sauce, and salt and pepper. Refrigerate for at least one hour.

When ready to serve, spoon into bowls, top each with a thin lime slice, 
and sprinkle a bit of Tabasco sauce over each portion.
 Sauce Claire And Fufu


Aubergines (eggplant)(yellow/white variety in Cote d'Ivoire)
1 fish (cleaned)
1 onion
3 hot peppers
Red oil
Tomatoes (mashed)
2 or more bouillon cubes


Cook all ingredients in water until plaintains are tender.
Take out plantains and pound with more red oil to make fufu.


5-6 plantaine bananas
lots of oil


Cut the bananas lengthwise, then into little pieces.
Pour about 5 inches of oil into a saucepan and heat until boiling.
Place half the sliced bananas in the oil.
Fry until reddish-brown. Remove.
Fry the other half. Remove.
Serve immediately. Best with grilled fish.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus