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

Items

• Watermelon Aqua Fresca
  Watermelon Aqua Fresca 1/4 c. ginger root, slices and peeled 1/4 c. sugar 1/4 c. lime juice 1/2 c. water 4 c. watermelon, peeled and cubed Fresh mint sprigs (for garnish) In a small bowl, combine ginger, sugar, lime juice and water. Bring to a boil and simmer until reduced by half. Allow to cool and strain. In the bowl of blender; combine watermelon cubes and reduced, strained ginger syrup. Blend until smooth but with a little texture still evident. Serve in chilled glasses with a spring of fresh mint, if desired. Note: Luscious, light and lively; delicious at any time of the day or night! Try it with other ripe melons such as honeydew or cantaloupe! Kathy and Lizzie have had a long and happy association with the School of Public Health. Kathy is a graduate from their masters program in nutrition science and Lizzie's husband, Brian received his MPH in the 60's and later returned to become a professor in Dental Public Health. Together Kathy & Lizzie enjoy working with Theresa Han Markey to help future dieticians learn the art of making delicious, nutritious food.
• Fluffy Fruit Salad
  Fluffy Fruit Salad 1-1/2 c. canned pineapple tidbits 1/2 c. mandarin oranges 1 c. bananas, sliced 1-1/2 c. mini marshmallows 1/2 c. frozen whipped topping 1/2 c. vanilla pudding Drain pineapple and mandarin oranges; combine pineapple, oranges, bananas and marshmallows in a large bowls. Combine whipped topping and pudding in separate bowl. Add topping and pudding mixture to large bowl, carefully coating all fruit; store in the refrigerator. Note: Variantions: use more or different kinds of fruit or omit the vanilla pudding and just use 1 cup whipped topping.
• 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.
• 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.
• Poppy Seed Rolls
  Poppy Seed Rolls 3 to 3-1/2 c. all-purpose flour 1-1/2 T. sugar 1/2 t. salt 1 pkg. active dry yeast 1/2 c. dairy sour cream 1/4 c. water 1/2 c. butter or margarine 12 oz. can poppy filling 2 eggs, at room temperature In large bowl of electric mixer, combine 1 cup flour, sugar, salt and dry yeast. In a saucepan, combine sour cream, water and butter or margarine. Heat over low heat until liquids are ver warm (120 degrees to 130 degrees; butter or margarine need not melt entirely.) Gradually add to dry ingredients then beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping at bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead a few times to form a ball. COver and let stand 10 minutes. Divide dough in half; roll each half out into a 14x12 inch rectangle. Spread each with 1/2 can of filling. Roll each up from one side, jelly roll fashion. Seal edges. Place on greased baking sheet, sealed edges down. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Preheat over to 350 degrees; bake about 35 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. When serving, sprinkle top of roll with confectioners' sugar, if desired. Note: It's not the holidays without mom's poppy seed roll. It was a special treat for breakfast on Christmas and Easter morning.