News

Chili with an Italian accent

By Ellen Folkman, Times Correspondent
Published August 29, 2007

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Eugene Wilson wanted a recipe for chili that included pasta, beef and kidney beans. Wendy Krause shares a recipe she calls the real hamburger helper. We hope it's what Eugene is looking for. This would be an easy meal to whip up on a busy night.

Linda Bittaker requested marinades for fish, chicken and beef. Arlene Tracht shares two favorites that she uses for chicken. After marinating the chicken, she prepares them on the grill. Make a little extra for a salad later in the week.

Karen Wenner shares a marinade recipe for beef. She usually marinates flank steak but has also marinated beef for kebabs. Deborah Griswold's marinade recipe is for fish. Like Arlene and Karen, Deborah puts her fish on the grill after marinating. Remember, when using any marinade, to discard the leftovers.

Recipe requests

Dee Fletcher is looking for the hot dog sauce recipe from the Johnny and Hanges hot dog restaurant in Paterson, N. J. It is similar to a hot dog chili sauce, but a bit on the spicy, hot side. Dee remembers the dogs were called Texas wieners.

It's time to start thinking about any recipes you may need for the holidays. If there is a new recipe you'd like to try or a favorite that can't be found, request it soon, so it can be published before the holiday.

Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

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Macaroni Chili

For: Eugene Wilson of Seminole
From: Wendy Krause of St. Petersburg

2 ounces lean ground beef

3/4 cup chopped onions

1 clove garlic, minced

1 (15 1/2-ounce) can kidney beans, rinsed and drained

1 (8-ounce) can tomato sauce

1 (8-ounce) can stewed tomatoes with juice, chopped up

3/4 cup macaroni

1/4 cup water

2 teaspoons chili powder

1 teaspoon ground cumin

1/3 cup finely shredded sharp Cheddar cheese

- In a large skillet, cook the ground beef, onions and garlic until the beef is browned, breaking up with spoon while cooking. Drain.

- Stir in the beans, tomato sauce and remaining ingredients, except cheese. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Stir well and cover again and simmer for 10 more minutes, until the macaroni is tender but firm.

- Sprinkle with cheese, if desired. Cover and warm over low heat until the cheese is just melted.

Makes 4 servings.

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Herb Wine Marinade

For: Linda Bittaker of Clearwater
From: Arlene Tracht of Tarpon Springs

2 tablespoons soy sauce

2 tablespoons white wine

1 teaspoon lime juice

1 teaspoon light-brown sugar

1 teaspoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

- Combine all ingredients and blend well.

- To marinate chicken: Place 4 boneless, skinless chicken breasts in resealable plastic bag. Pour marinade over chicken and refrigerate 2 to 4 hours. Discard marinade.

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Fruity Asian Marinade

For: Linda Bittaker of Clearwater
From: Arlene Tracht of Tarpon Springs

1/4 cup pineapple juice

2 tablespoons finely chopped dry-roasted peanuts

1 tablespoon chopped cilantro

1 tablespoon teriyaki sauce

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

- Combine all ingredients and mix well.

- To marinate chicken: Place 4 boneless, skinless chicken breasts in resealable plastic bag. Pour marinade over chicken and refrigerate 2 to 4 hours. Discard marinade.

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Red Wine Herb Marinade

For: Linda Bittaker of Clearwater
From: Karen Wenner of Palm Harbor

1/2 cup red wine

2 bay leaves

1 tablespoon minced garlic

1/2 tablespoon crushed black pepper

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon dried thyme

- Combine all ingredients and mix well.

- To marinate beef: Place 1 1/2 pounds flank steak in resealable plastic bag and refrigerate 2 to 6 hours. Discard marinade.

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Lemony Dill Marinade

For: Linda Bittaker of Clearwater
From: Deborah Griswold of Dunedin

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

1 tablespoon chopped fresh dill

2 minced garlic cloves

1/4 teaspoon salt

1/4 teaspoon pepper

- Combine all ingredients and mix well.

- To marinate fish: Pour marinade over 1-pound fish in resealable plastic bag and refrigerate 30 minutes to 1 hour. Discard marinade.

 

 

[Last modified August 28, 2007, 11:07:40]