January 3, 1956 Chili Con Carne, Rice Pudding

Chili Con Carne

1 pound ground raw beef
2 No. 2. cans red kidney beans
1 No.2 can tomatoes
1 green pepper, diced
1 medium onion, diced
1 clove garlic, crushed
1 1/2 T. chili powder
1/2 t. black pepper
1 1/2 t. salt
2 T. salad oil
2 T. butter

Cook beef in oil, stirring frequently, until meat browns. Put browned beef in large greased kettle, place over medium heat. Add following to meat: kidney beans, tomatoes, green pepper, chili powder, salt and pepper. Brown diced onion and crushed garlic in butter, add to meat mixture. Cook over moderate heat until consistency is no longer watery (about 1 hour). Stir frequently yo prevent sticking.

Rice Pudding

(Jan Stevens)

3 eggs
1 c. sugar
1/4 t. salt
4 c. milk, scalded
1 1/2 cooked cooked rice
1/2c. seedless rasins
1/4 t. nutmeg
1/2 t. cinnamon

Beat eggs slightly. Dissolve sugar and salt in scalded milk. Add raisins and rice to this. Add slightly beaten eggs. Pour into a well buttered baking dish. Sprinkle spices on top. A stick of cinnamon may be placed in the mixture while baking and removed before serving for special cinnamon flavor. Bake 1 to 1 1/4 hours with baking dish in pan of hot water (1 inch) in 350 degree oven. Serve warm or cold with or without cream. In Scandinavia often a fruit sauce (thickened fruit juice) is served over this in place of cream.