Naked Baking Ladies http://nakedbakingladies.com Tue, 05 Jul 2011 04:31:24 +0000 en hourly 1 http://wordpress.org/?v=3.2 HOME PAGE IMAGE (Do Not Delete) http://nakedbakingladies.com/?p=165 http://nakedbakingladies.com/?p=165#comments Sun, 03 Jul 2011 12:37:04 +0000 admin http://nakedbakingladies.com/?p=165 http://nakedbakingladies.com/?feed=rss2&p=165 3 Happy Fourth of July! http://nakedbakingladies.com/?p=158 http://nakedbakingladies.com/?p=158#comments Sun, 03 Jul 2011 12:21:46 +0000 admin http://nakedbakingladies.com/?p=158 I love celebrating the  fourth of July! I love seeing our flag waving in front of peoples homes and  in the streets of our towns and cities.  I love the colors and the music and how the fireworks seem to pound in your chest!  The best part of the day is the festivities with our family and friends and of course the most important piece of our gatherings is the food.  Not only because it taste good but honestly it is how we honor one another and form traditions. 

 The recipes and dishes on our tables bring us together with family members that perhaps are no longer with us and  in the arms of our friends or family members new recipes appear and our culinary repertoire grows with our life.   

This weekend I plan to spend a couple of days at my sisters new beach house.  We have a couple of dinner parties planned and you can bet our tables will be very lively.

 Today I would like to share an old family recipe for Big Grandma’s Chili that perhaps you can bring to your table!  Quite simply my mother’s mother was big grandma because she was big and my other grandmother was  little grandma because she was little.  If only life was still that simple! 

This recipe is the best topping for a hot dog I have ever had! 

Big Grandma’s Chili

2 lbs hamburg

1 small 5 oz bottle of Worcestershire

1 cup of water

1 small onion chopped fine

5 TBS a1 sauce

2 TBS chili powder

salt & pepper to taste

Simmer hamburg until browned breaking up with the back of a fork until very fine.

Add all the remaining ingredients and cook on low heat uncovered for about 2 hours.

Happy Fourth Everyone!

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