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

Items

• Buckeyes
  Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
• 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.
• Lahmajoun (Armenian)
  Lahmajoun (Armenian) 1 lb. lean ground lamb/beef/chicken 1 onion, finely chopped or grated 1 clove garlic, minced 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 8 whole-wheat or regular pitas 1/4 cup pine nuts 4 ounces crumbled feta cheese 2 tablespoons fresh chopped parsley Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley. Note: Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber. Serves 8
• Coffee Bavarian Cream with Ginger-Caramel Sauce
  Coffee Bavarian Cream with Ginger-Caramel Sauce Bavarian Cream: 1 Tbsp. gelatin, unflavored 1/4 cup cold water 2 egg yolks 1/2 cup sugar, granulated 1/4 tsp. salt 1/2 cup thin cream 1 tsp. vanilla extract 1/2 cup coffee, black, strong 2 egg whites 1 cup heavy cream Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened. Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce. Ginger-Caramel Sauce: 1 1/4 cups brown sugar, packed 3 Tbsp. hot water 3 Tbsp. corn syrup, light 2 tsp. ginger root, grated 1/4 cup butter 1/2 cup heavy cream 1 tsp. vanilla extract 1/3 cup pecans, toasted
• 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.
• Castillian Potatoes
  Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.