Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Balboa Burgers
  Balboa Burgers 1 1/2 lbs. lean ground beef 2 Tbsp. red wine (or water) 1 Tbsp. Worcestershire sauce 1 tsp. Dijon mustard 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup shredded Cheddar cheese (about 4 oz.) 1/2 cup chopped walnuts With fork, lightly combine beef, wine, Worcestershire sauce, mustard, salt and pepper. Add cheese and nuts and miz thoroughly, using a light touch. Shape into 6 patties. Grill about 4 inches above white-hot coals or in broiler about 4 to 5 minutes on each side. Makes 6 servings.
• Three Bean Chili
  Three Bean Chili 1 T. olive oil 1/2 c. onions, diced 1/2 c. celery diced 1 T. garlic, minced 1 T. chili powder 1/2 t. cayenne pepper 1/4 t. ground black pepper 1/2 t. ground cumin 1/2 t, paprika 1/2 t. oregano 1 bay leaf 1 T. all-purpose flour 1 c. water 1/2 c. V-8 juice 15 ox. can diced tomatoes with juice 1 T. sugar 1 t. salt 15 oz. can each, rinsed and drained (red kidney beans, garbanzo beans, pinto beans) Saute onions and celery in the oil in a large soup pot until onions are clear. Add garlic and cook about 3 minutes. Add spices and stir until combined. Stir in flour and cook an additional 3 minutes. Add the water and V-8 juice and stir until thoroughly combined. Add the diced tomatoes, sugar and salt and heat to simmer for about 15 minutes. Ass the beans and cook about 10 more minutes or until heated thoroughly and ready to serve. Add more water and taste to adjust seasonings as needed.
• Poe-Joeng Hay (Vegetable-Egg Dish)
  Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added.
• Chicken Tetrazzini
  Chicken Tetrazzini Serves 4 Cook 1 or 2 whole chicken breasts; let cool and remove skin and bones. Save stock for sauce. Make 2 cups Veloute Sauce: 4 tablespoons butter, add 6 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend well. Add 2 cups chicken stock (or use canned chicken broth if you have cooked the chicken some other way) slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add 2/3 cups heavy cream. Cook and drain 1/4 pound spaghetti, broken into 1/4 inch pieces. (this will give you blisters!) Melt 2 tablespoons butter and saute in it 1/2 cup sliced mushrooms. Cook 5 minutes and season with nutmeg, 1 tablespoon sherry, and salt. (I usually double or triple this part) Put the spaghetti in a shallow baking pan and pour half of the sauce over it. Put the mushrooms and chicken on top of this and cover with the rest of the sauce. Sprinkle the top with 1/3 cup grated Parmesan cheese and bake at 400 degrees until browned and bubbling.
• Broccoli Tofu with Peanut Sauce
  Broccoli Tofu with Peanut Sauce 16 oz. pkg. extra firm tofu, cubed 1 T. vegetable oil 1 T. garlic, minced 1/2 onion, julienned 1/2 green pepper, julienned 1/2 red pepper, julienned 1/4 c. carrots, shredded 1 c. broccoli florets 1-1/2 T. soy sauce 1 green onion Peanut Sauce: 1/3 c. water 2 T. apple cider vinegar 1-1/2 T. soy sauce 1/3 c. smooth peanut butter 1 t. crushed red pepper 1 t. ground ginger Combine water, vinegar, soy sauce, peanut butter, red pepper flakes and ginger; heat until well blended and set aside. Place tofu on lined sheet tray and bake at 350 degrees until tofu is lightly borwned, approximately 20 minutes. Heat vegetable oil in a pan and add garlic, onions, red peppers and green peppers and saute until onions are lightly cooked. Add carrots and broccoli and saute until broccoli is bright green. Gently toss in baked tofu. Add in second 1-1/2 tablespoons soy sauce and the peanut sauce. Blend to coat and top with chopped green oninos.
• Vegan Burritos
  Vegan Burritos 1 T. corn or vegetable oil 1/2 c. carrots, peeled and diced 1/2 c. celery, diced 1/2 c. onions, diced 1 clove garlic, minced 1/2 green pepper, thinly sliced 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. ground white pepper 1/4 t. salt 6 oz. vegetarian burger crumbles 2 T. raisins 2 T. whole kernel corn (fresh or frozen) 2. T. fresh cilantro, chopped 4 (10") flour tortillas Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
• Maple-Baked Ham with Raisin Sauce
  Maple-Baked Ham with Raisin Sauce 1 (5-7 lb.) cook-before-eating ham half 14-16 whole cloves 1 c. maple flavored syrup 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice Raisin Sauce (recipe follows) Place Ham, fat side up, on a cutting board, score fat in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Combine syrup, ginger, nutmeg and allspice, stir well and pour over ham. Bake uncovered at 325 degrees until meat thermometer registers 160 degrees (2-3 hours), baste ham every 20-30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yeild: 10-14 servings. Raisin Sauce: 1 c. sugar 1/2 c. water 1/2 c. raisins 1/4 c. red currant jelly 3 T. red-wine vinegar 2 T. butter or margarine 1 T. Worcestershire sauce Pinch of ground mace Dash of hot sauce Salt & pepper to taste Combine sugar and water in a medium saucepan, bring to a boil. Boil 5 minutes, stirring often. Add remaining ingredients. Reduce heat, simmer until jelly dissolves, stirring occasionally. Yield: 1 1/2 cups sauce.
• Spinach Lasagna
  Spinach Lasagna 1/2 lb. lasagna noodles, cooked 4 c. tomato sauce 3/4 lb. frozen spinach, chopped & drained 1 lb. ricotta cheese or dry cottage cheese 1 lg. egg 1/4 lb. (1 c.) grated Parmesan cheese 1 tsp. salt 1/2 lb. cheddar cheese, grated 1/2 lb. mozzarella cheese, grated Pour half the sauce into a 9x12-inch pan. Top with noodles. Mix drained spinach with ricotta cheese (or cottage cheese), eggs and salt. Put the mixture on top of the noodles. Mix mozzarella and cheddar cheeses together and sprinkle half on the spinach mixtures. Top with remaining noodles and tomato sauce. Sprinkle the rest of the mixed cheddar and mozzarella cheese on top. Sprinkle Parmesan cheese on top. Place in preheated oven at 325 degrees. Bake for 1 hour. Remove foil last 15 minutes. Cover with aluminum foil, if needed, during the last 10 minutes. Serves 12.
• Hot Cheese Sandwiches
  Hot Cheese Sandwiches 1 small package nippy cheese 1 egg, unbeaten 1 tablespoon Worchestershire sauce Butter, equal to cheese Sliced bread Bacon slices, cut in half Blend together cheese, egg, Worcestershire sauce, and butter. Toast bread on 1 side and spread cheese mixture on untoasted side. Cover each with 1/2 slice bacon and up back in oven. When bacon is cooked, cheese is melted. Serve at once.
• Neopolitan Spaghetti
  Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.
• Pierogi
  Pierogi 2 T. butter 1/3 c. chopped onion 1 1/2 c. sauerkraut, drained and minced salt and pepper to taste 3 eggs 1 (8-oz.) container of sour cream 3 c. all-purpose flour 1 T. baking powder 1/4 tsp. salt 1 T. baking powder 1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon. Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.
• Mama Said Knock You Out Panino
  Mama Said Knock You Out Panino (6-oz.) fresh portobello mushrooms, sliced 1 large red onion, sliced 1 sweet red pepper, sliced 1 (8-oz.) hummus 2 sticks carrots, shredded 2 loaves Focaccia bread, 9-in round 2 T. olive oil 1 head red leaf lettuce Wash and slice mushrooms, onion, and red pepper. Heat olive oil in a medium saucepan over medium high heat. Add portobello mushrooms, onions and red pepper slices. Reduce heat and saute, turning occasionally until tender (6-8 minutes). Cut the 2 loaves of focaccia bread in half lengthwise, then slice each half in two along the side to form four half-moon sandwiches. Warm the bread in preheated oven at 350 degrees for about 5 minutes. Remove from oven and top bottom slice of bread with mushrooms, onions, red pepper, shredded carrots, and 2-3 leaves of lettuce. Spread hummus on top slice of bread and place on bottom slice. Use remaining lettuce for an accompanying side salad. Note: Why the wacky name? This powerhouse of a sandwich packs quite a punch. It will genuinely leave you longing for the sofa. Feel free to experiment by adding different herbs, spices and ingredients. SOme may want to up the heat with hot peppers or tweak the flavor with a splattering of rosemary and thyme. Everyone will want to go a few rounds with this culinary heavy-weight.
• Vegetarian Gumbo
  Vegetarian Gumbo (Sindhi Curry) 4 T. gram flour (besan) 3 T. oil 1 tsp. cumin seeds 1 tsp. methi seeds 1 pinch asefotida (hing) 3 tsp. salt 1 tsp. turmeric 1 tsp. red chili powder 1 T. tamarind paste 1 T. ginger 3 green chilies, chopped Your choice of vegetables 10 curry leaves 1 T. fenugreek seeds Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked. Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
• Madrid Pork Chops
  Madrid Pork Chops Servings: 6 6 pork chops, center-cut 1 Tbsp. salt 1 tsp. pepper 1 tsp. paprika 3/4 cup flour, all-purpose 1/4 cup salad oil 2 Tbsp. butter 1 cup onions, chopped finely 1 clove garlic, minced 3 cups tomatoes, canned, crushed 1/2 cup ham, smoked, chopped finely 1 bay leaf 1/3 cup white wine, dry 1 egg, hard-cooked, chopped coarsely 3 Tbs. parsley, chopped finely 12 olives, black, pitted, sliced Combine salt, pepper, paprika, and flour and dredge pork chops in this mixture. Heat oil in skillet and brown chops on each side. In another fry pan, saute the onions and garlic in butter for 5 minutes. Add the tomatoes, ham, wine, and bay leaf. Simmer for 10 minutes and pour over chops. Cover and simmer for 45 to 50 minutes or until tender. Adjust seasonings if desired. Spoon into serving dish and sprinkle with hard-cooked egg, parsley, and black olives.
• Scotch Eggs with Cheese Sauce
  Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp
• Chicken Parmesan
  Pollo Parmigiana (Breaded Chicken Breast with Parmesan) Serves 4 1 egg ¼ cup milk ¼ cup flour 3 cups Panko bread crumbs 1 Tbs. minced garlic ½ cup Parmesan cheese, grated 1 Tbs. fresh basil, chopped 1 Tbs. fresh oregano, chopped ¼ cup chopped parsley 4 5 oz. skinless, boneless chicken breast Coarse salt and ground black pepper Cooking and assembling the chicken ⅓ cup olive oil 2 cups Tomato Basil Sauce (see below) ½ lb. spaghetti, cooked al dente 4 slices mozzarella cheese, thinly slices 2 Tbs. Parmesan cheese, grated 4 fresh basil leaves, as garnish Heat the oven to 400 degrees. In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside. Heat the oil in a large saute pan over medium-high heat. Add the chicken and saute on each side for approximately 3 minutes or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts. In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast. Sugo Di Pomodore (Tomato Basil Sauce) Makes 2 Quarts 3 24-oz. Cans chopped tomatoes, preferably Hunts ½ cup extra virgin olive oil 6 medium size garlic cloves ⅓ cup tomato puree 2 cups fresh basil leaves, loosely packed, coarsely chopped 1 ½ Tbs. coarse salt 2 tsp. freshly ground black pepper 1 Tbs. honey or pinch of sugar (optional) In a food processor or blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.