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James Garner's Oklahoma Chili

From: Marylin
Sent: Monday, July 29, 2013 2:18 PM
Subject: Recipe Request -- James Garner Chili

Hi,  I recently found a recipe from James Garner for chili in an archived Oklahoma newspaper.  
Loved the chili, but can't find the recipe again.  Can you help?  
Thank you,  

Hello Marylin,

I found James Garner’s Oklahoma Chili recipe twice in Google’s newspaper archives. However, neither one was in an Oklahoma newspaper. It was in a Miami newspaper and a Pittsburgh newspaper. See:

The Pittsburgh Press - Nov 4, 1987

The Miami News - Jan 29, 1987

The recipe from those newspapers is below, transcribed for your printing pleasure.


James Garner's Oklahoma Chili

3 lbs         ground chuck
2 medium    onions, chopped
2           bell peppers, chopped
2           hot, yellow chili peppers, chopped
2 cans         (16 oz ea) whole tomatoes, chopped
1/2 teaspoon    garlic salt
2 teaspoons    salt
1/2 teaspoon    black pepper
4 teaspoons    chili powder
2 teaspoons    brown sugar
1/2 cup        honey
1/4 lb        margarine
1 teaspoon    liquid hot pepper sauce

Brown meat lightly in a skillet and transfer to a large pot.
Saute onions and peppers in skillet and add them to meat.
Saute tomatoes and add them to meat mixture. Add remaining
ingredients;blend well. Simmer 3 hours in covered pot,
stirring often. 

Chibchas Restaurant Carrots

From:  Marylin
Sent: Monday, July 29, 2013 2:43 PM
Subject: Recipe Request -- Carrots

Back in the 1970's and 1980's there was a restaurant in the Sierra Nevada foothills in Cathey's Valley called 
Chibchas (not sure of the spelling).  It marketed itself as serving South American food.  They served a hot carrot 
side dish that was out of this world.  It did not have any spices like cinnamon or nutmeg and it did have some kind 
of cheese in it, but I don't know what kind.  Can you help me find a recipe for something like this?

Thank you,


Hello Marilyn,

Eduardo Jaramillo opened Chibchas Restaurant in 1968 in Catheys Valley, CA. His Columbian dishes were enjoyed by many valley residents along with visitors from all over the world until he retired in October of 2000. Eduardo passed away on 7/31/11. He was survived by his partner, Michael Engel of Cathey's Valley and Mardonia Medina Jaramillo.

Chibchas Restaurant

I had no success locating any recipes from Chibchas, nor did I have any success finding a menu from this Chibchas, which might have given me the Colombian names of the dishes. There are other restaurants with the same name in Los Angeles, in the Eastern US, and in the UK, but they are not related. I had no success locating a Columbian carrots recipe that fit your description.


From: "Lisa" 
Subject: 8/30/13 Edition - Marilyn - Carrots
Date: Wednesday, September 04, 2013 10:03 AM

Hi Unk,

In your 8/30/13 edition, Marilyn requested a recipe for South American
Carrots with some kind of cheese. I remembered an Epicurious recipe I saw:
Burnt Carrots with Goat Cheese

It may be similar to what she was requesting.

Best regards,
I had the good fortune of running in to the 2 owners of Chibchas about 10 or 11 years ago 
At Fashion Fair mall in Fresno , Ca.  They were shopping for a trip to Europe.  
They had left the headlights on and their battery was dead.  Before I jumped their car 
I said "you gotta tell me what was in the carrots". They looked at each other and 
said it doesn't matter now we are closed...couldn't believe how simple it was after 
trying to duplicate it for 25 years.

Steamed Carrots

Evaporated milk
Shredded Parmesan cheese
Let simmer covered until cheese melts

Man I miss that place, 


Chibchas Restaurant Colombian Potato Salad

From: Marylin
Sent: Monday, July 29, 2013 2:42 PM
Subject: Recipe Request - Chibchas Potato Salad

Hi,  Back in the 1970's and 1980's there was a restaurant in the Sierra Nevada foothills in Cathey's Valley called 
Chibchas (not sure of the spelling).  It marketed itself as serving South American food.  They served a cold potato 
salad that was very, very good.  It was sort of a cross between au gratin potatoes and something else.  It had some 
carrot bits and capers in it, but I don't know what else it had.  I've tried to make a knock off of my own, but just 
can't quite get it.  Can you help me find a recipe for something like this?

Thank you,  


Hi Marylin,

As I said before, I had no success at all finding any recipes or even a menu from Chibchas in Cathey Valley. However, I did find one mention of Chibchas potato salad, a description from T D Willey Farms in Madera, CA:
T D Willey Farms
At the now defunct Chibchas restaurant, we used to enjoy a Columbian Potato Salad made with the addition of cumin, carrots and chopped tomatoes.

So, I looked for Colombian potato salad recipes with cumin, carrots, and tomatoes. I did not find any with cumin, but I did find Colombian potato salad recipes with carrots and tomatoes. The writer of that quote may have been mistaken about the cumin, or you can add it if you think it’s needed.

I found one recipe here that the blogger says she “concocted after having a similar one at a restaurant operated by brothers from Columbia.” :
Colombian Potato Salad

There are others on these sites. They are all similar. There is no cheese in any of them (you said "au gratin".). Try one of these recipes. If it seems to be missing something, try adding a bit of cumin.

Yummly 1

Yummly 2


Kroger Private Selection Ditalini Pasta E Fagioli

From: Carl
Sent: Monday, July 29, 2013 9:56 PM
Subject: Pasta E Fagioli

I am looking for the Pasta E  Fagioli recipe that was printed on the back of Kroger Private Selection ditalini. 
The ditalini was packaged in small plastic bags.I have Googled using various combinations of search terms such as
-Private Selection,recipe,fagioli along with ingredients that I know were in it,such as-carrot,ham steak,olive oil,
beef stock. All the recipes I found have an ingredient or two that I don't believe is in the recipe,such as hot sauce,
mushrooms,etc. I do recall that the ditalini was added to the mix last-not cooked separately -but actually cooked in 
the stew while it simmered. The recipe also said it could be served with the rind from a piece of parmesan.

I have also checked Krogers recipe website with no luck. Any help you could offer would be greatly appreciated.

Thank You,

Hello Carl,

I had no success finding this recipe.

Kroger’s “Private Selection” has their own website: Private Selection

They also have a Facebook page. If you join the community there, you might be able to ask them directly: Private Selection Facebook Community

Your other option would be to contact Kroger directly, by phone or e-mail: Kroger contact page

I will post this on my site. One of my readers might have a box of Kroger Private Selection ditalini in their pantry and be willing to send the recipe.


From: Carl
Sent: Friday, August 02, 2013 10:15 AM
To: Phaedrus 
Subject: Fagioli recipe

I took your advice and posted a request for the Fagioli recipe on Private Selection's Facebook page. 
Within 2 days they found it and emailed it to me. I have attached the recipe in case you would like 
to put it on your website. Thanks again for all your help.


Hi Carl,

That’s great! Thanks, I will post it.


Private Selection Pasta e Fagioli

1 cup 		Private Selection ditalini
2 TBSP		olive oil
1 		onion, minced
1		carrot, minced
1/2 lb		smoked ham, diced
2 cloves	garlic
1 can (28 oz)	crushed tomatoes, including liquid
2 cans(15 oz)	cennellini beans, drained and rinsed
4 cups		beef stock
1 TBSP		fresh thyme, minced (or 1 tsp dried)
1		bay leaf	
Rind from a piece of Parmesan cheese (optional)
Salt and Pepper to taste
Fresh basil, minced
Parmesan cheese (optional)

In a large stockpot, heat the oil. Add the onion, celery, and carrot and saute for 5 minutes. Add ham and garlic and cook, stirring for 1 minute. Add 
tomatoes, beans, beef stock, thyme, bay leaf, and the Parmesan rind. bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the soup 
from pot to a small processor or blender and puree. Return to pot and season with salt and pepper to taste. Bring liquid to a boil and add Private 
Selection ditalini. Simmer untill pasta is tender, about 10 minutes. Remove bay leaf. Garnish with basil and Parmesan cheese, and serve.
Refrigerate any leftovers. Serves 4-6.

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