Hamilton County Ohio
Family Recipes

These are recipes submitted by subscribers to the Hamilton Co. list at rootsweb.
If you have any to add, please let us know.

  • Buckey Candy
  • Cincinnati Chili
  • Cincinnati Chili with Chocolate
  • Goetta #1
  • Goetta #2
  • Goetta #3
  • Mock Turtle Soup #1
  • Mock Turtle Soup #2
  • Nectar Soda Sauce
  • Sauer Braten
  • Sauerkraut
  • Schnecken
  • Sour Heart
  • Also check out  Recipes from a German Grandma by Aileen & Stephen Block. (offsite)

    Buckeye Candy
    Recipe submitted by Marilyn
    October, 2001
    1/2 to 3/4 cup soft butter
    1 pound confectioner's sugar
    1 1/2 cups creamy peanut butter  (Jif)
    1  12 oz. pkg. chocolate chips
    2 Tablespoons Crisco shortening
    Cream 1/2 cup butter, sugar and peanut butter with hands.  Roll into balls slightly smaller than a walnut.  If batter doesn't roll into balls well, add more butter.
    Place balls on cookie sheet covered with wax paper.  Place in refrigerator 45 minutes.
    Melt chocolate chips and Crisco on low heat or over top of double boiler. Stick toothpick in top of balls and dip into chocolate covering about  2/3rds of the ball.  The top of the ball should have peanut butter showing.   Place back on wax paper, remove toothpicks and repair the hole with the back side of a teaspoon.
    Refrigerate at least 1 hour before serving. Keep stored in refrigerator.

    Cincinnati Chili
    Recipe submitted by Mary Cervantes
    March 9, 2000
    "Thank God I live in Cincinnati so I can have a cheese coney anytime!  Here's a recipe froma popular Cincinnati postcard with a photo of a 5-way and a "cheese coney on the side:"
    Chili Recipe:
     1-1/2 lb lean ground beef  
    1 (29 oz.) can tomato sauce  
    1 (14.5 oz) can peeled whole tomatoes  
    Small onion, chopped  
    1/2 tsp. cinnamon  
    1/2 tsp. allspice  
    1 tsp. salt  
    1/2 tsp. pepper  
    1-1/2 Tbsp. chili powder  
    1 Tbsp. white vinegar  
    1 toe of garlic  
    3 bay leaves 

    Brown meat--- cook onions with meat---drain grease.
    Place meat and onions in large pan or crock pot.
    Add rest of the ingredients.
    Cook slowly 4-5 hours, covered.
    Remove bay leaves and garlic before serving.
    Serve on a bed of spaghetti and top with grated cheddar cheese [this is a 3-way]"
    4-way: add cooked chili beans on top
    5-way: add chopped fresh onions on top
    Local legend has it that the original recipe prepared by the Greek familes who started Cincinnati chili (Skyline, Empress) included chocolate in the recipe. Every so often, one of the local papers calls for Cincinnati chili recipes and they're all good!  I haven't tried the one on the postcard but have heard that it's pretty close to Skyline Chili.
    Mary Cervantes Cincinnati

    Cincinnati Chili with Chocolate
    Recipe submitted by Jan & Dave Spitzmueller:
    March 9, 2000
    2 qts water  
     4 chopped onion  
     4 cans (8 oz each) tomato sauce  
     10 whole allspice  
     1 teaspoon red pepper  
     2 teaspoon ground cumin seed  
     8 tablespoon chili powder  
     1 oz. unsweetened chocolate  
     4 pounds ground beef  
     8 garlic cloves  
     4 tablespoon vinegar  
     2 large whole bay leaf  
     10 cloves  
     4 tablespoons Worcestershire sauce  
     3 teaspoons salt  
     2 tablespoon cinnamon 

     Stir meat and onion into water so meat is not lumpy.  Simmer meat, onion  and water for thirty minutes.  Add other ingredients.  Simmer for three  hours.  May be covered last hour.  Add more water if needed.  Put chili over spaghetti and add grated cheddar.  Beans and/or grated onion may  also top this delicious chili.  This recipe can be cut in half.
     It's great to be in Cincy and go to the corner chili parlor for a 3-4- or 5 way chili!  ENJOY!

    Recipe submitted by Bob Scharf:
    March 9, 2000
    2 lbs. pork shoulder
    2 lbs. beef shoulder
    1 bay leaf
    1 onion
    1 pepper
    1/8 tsp. sage
    1 tsp. pickling sauce
    2 coups old fashioned oats
    Cook all the ingredients together (except for the oats) until tender, discard bay leaf.  Cool and grind meat together.  Use the broth from the meat to cook the oats to very well done.  Mix the meat and the oats well and place in a loaf pan, cover, and put in refrigerator.  When it is firm and ready to use, cut off slices and fry in pan in butter 'til golden brown on both sides.  Serve with eggs and toast for a breakfast fit for a king!  We liked home-made chili sauce on ours!
                                           Dot Scharf nee Strothman

    Recipe submitted by Paula Carle Bosch:
    March 7, 2000
    Geotta Recipe
    Grandma & Grandpa Carle
     1 pound ground lean ground beef
     1 pount ground pork
     8 cups water
     2½ cups Pinhead Oatmeal
     1 large onion, chopped fine
     4 bay leaves
     3 teaspoons salt
     pinch of black pepper
     1 to 2 Tablespoons Mrs. Dash
     Bring water to boil, reduce heat to low, add salt and pepper, stir in pinhead oatmeal, cover pan and stir often for 2 hours.  After 2 hours, add meats, bay leaves, onion and continue to cook on low for 1 hour.  Remove from heat, stir in Mrs. Dash.  Pour geotta into bread pans and allow to cool.  When ready to eat, slice of geotta and fry in skillet to a golden brown.  We enjoy ours with pancakes, eggs, waffles, french toast.  My son loves geotta sandwiches on toast with ketchup.

    Recipe submitted by LaVerne Kidd:
    August 30, 2001
    This is how it starts per my mother.
    3 Qt. juice (cook bones and let cool (port bones, beef, sheep, and leftovers).  Remove grease and strain juice.  Cook meat and add onion.
    Grind meat.
    Bring juices to a boil and add 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon Thyme, 2 Bay Leaves, and 2# Pinhead Oatmeal cook until done, (about 1/2 hour) stir constantly.  Add hamburger, cook 5 minutes and add ground beef meat and continue stirring.  Cook until done - put in pans and let cool - put in refrigerator.  It is really good.
    >Here is one that can be done in a crock pot.  Crock Pot Goetta
    5 Cups water
    2-1/2 Cups Pinhead Oatmeal
    1 Tablespoon salt
    1/8 Teaspoon pepper
    1 Large onion, finely chopped
    1 Pound ground pork
    1 Pound ground beef
    1 Teaspoon beef bouillon instant granules
    3 Bay leaves
    1/4 Teaspoon ground allspice
    1/4 teaspoon ground cloves (optional)
    Put water, oats, salt and pepper in slow cooker.  Mix well, cover and cook 1-1/2 hours on high setting.  Add onion, pork, beef, bay leaves, and bouillon (spices if using); let cook for 5 hours on Low setting Remove cover and cook another 30 minutes, stirring 3 to 4 times.  Put cooked goetta in 2 foil lines loaf pans and chill in pans.  Invert onto plate.  Chill another 30 minutes.  Wrap loaves in foil and store in refrigerator.  Slice and fry until crisp and golden when ready to serve.

    Mock Turtle Soup
    Recipe submitted by Paula Carle Bosch:
    March 7, 2000
    Mock Turtle Soup
    Grandma & Grandpa Carle
     3 pounds ground beef
     2 tablespoons mixed pickling spices, tied in cheesecloth
     2-14 oz bottles ketchup
     4 stalks celery, ground
     1 large onions, ground
     3 large carrots, ground
     1 cup vinegar
     4 quarts water
     2 quarts tomatoes, chopped
     1 quart tomato juice
     2 ounces Worchestershire sauce
     ½ pound bag of ginger snaps
     3 lemons, thinly sliced
     8 hard boiled eggs, thinly sliced
     Combine all ingredients, except lemons, eggs and ginger snaps in large pot. Bring to a boil and cut back to medium heat; cook for about 2 hours. Remove pickling spices.  Dissolve ginger snaps in water and stir into soup; add lemons and hard boiled eggs.  Put soup into pint or quart jars and process to seal.

    Mock Turtle Soup
    Recipe submitted by Mary L. Cervantes:
    March 9, 2000
    Schmidt's recipe for Mock Turtle Soup--handed down to me by my grandmother, Mary Louise Gertrude Christy (nee Schmidt):
     MOCK TURTLE SOUP   (the Cincinnati German way): yield: 3 quarts from  my g-grandmother, Anna Eliza Wachtendorf Schmidt, 1861- 1944.
     1 lb. lean ground beef
     2 qts. water
     2 tsp Worcestershire sauce
     2 tsp beef stock concentrate *
       * 2-3 beef bouillion cubes may be substituted
     2 tsp salt
     Generous grinding of black peppercorns
     2 hard cooked eggs
     Dry sherry to taste (optional)
     1 Tblesp vinegar
     Tied in a cheesecloth bag or stuffed in a tea ball:
                   -10 whole cloves
                   -10 whole allspice
                   -1 bay leaf
     8 paper-thin lemon slices
     1 large onion, finely-chopped
     14 oz. bottle catsup  (= abt. 1.25 cups)
     10.5 oz can beef gravy
     Approx. 3/4 cup skillet-browned flour
     Note: skillet-browned flour doesn't clump together like white un-browned
     flour, but take care not to burn the flour since this will give the soup
     a bad taste.  Simply stir the flour in a hot skillet until
     1 Tblesp brown sugar
     1.     Saute beef in dutch oven or kettle over medium heat.  
     2.     Pour off excess fat.  
     3.     Add chopped onion and stir for several minutes.  
     4.     Add catsup, 1.5 qts water, beef gravy, Worcestershire sauce, and bring to a boil.  
     5.     Reduce heat and simmer gently.  
     6.     In a separate bowl or cup, add 3/4 cups browned flour to the remaining 1/2 qt. water and stir until no lumps remain.  
     7.     Slowly add the flour/water mixture to the soup, stirring until soup thickens.  
     8.     Add beef concentrate, lemon slices, salt, pepper, brown sugar, and vinegar.  
     9.     Place spice bag (or tea ball) in the soup and simmer 1.5 -2  hours.  
     10.   After the soup has finished cooking, add the crumbled hard boiled  eggs and stir in gently. 

     IF the receipe is made ahead and frozen, DO NOT ADD THE EGGS until the soup is thawed and re-heated.
     Yield:  3 quarts.
     Bon appetit!
     Mary Louise Cervantes

    Nectar Soda Sauce
    Recipe submitted by Bob Scharf:
    March 9, 2000
    2 cups sugar
    1 cup water
    1 large can condensed milk
    1 Tbsp. vanilla
    1 Tbsp. Almond flavoring
    A few drops of red food coloring (for a pale pink)
    Boil sugar and water together for 30 min. or until it forms a medium syrup.  Remove from heat and add milk, vanilla and almond flavoring. Keep mixture in refrigerator.  Place about a 1/4 cup syrup in soda glass. Add ginger ale or 7-up, stir and add ice cream.  It can also be used as a topping for sundaes or as flavoring in milk shakes.  Graeters made this famous in the old Queen City!
                                             Dot Scharf nee Strothman
    Note: This last recipe may be stepping on the toes of Graeters....Dot didn't steal it, but experimented with ingredients until she found the taste she remembered!
                                               Bob Scharf CA

    Sauer Braten
    Recipe submitted by Paula Carle Bosch:
    March 7, 2000
    Sauer Braten
     Carle Family Cookbook
     Volume I
     3 to 4 pound chuch roast
     2 teaspoons salt
     4 tablespoons brown sugar
     2 medium onions, thinly sliced
     1 bay leaf
     ¼ teaspoon cinnamon
     ¼ teaspoon cloves
     ½ teaspoon allspice
     2 cups water
     1 cup vinegar
     8 ginger snap cookies
     Brown chuck roast in large pan.  When browned, add onions, stir and add remaining ingredients (except the ginger snap cookies).  Cook for 2 hours; 15 minutes before serving, dissolve the ginger snaps in a small amount of water and stir into the beef mixture, this will thicken it.  Serve over noodles or with mash potatoes and vegetables and plenty of applesauce.

    Recipe submitted by Noan Brook Williams:
    September 2,, 2001
    My grandfather, Wilford Homer Leonard (1873-1966), made sauerkraut in the basement every year.  The recipe was as follows:
    100 lbs shredded cabbage
    5 lbs. salt
    1 cup sugar
    1 fifth of whiskey.
    He had a large crock and placed clean stones on the bottom.Over  the stones he poured a cup of sugar.  He had a cabbage cutter which fit over the top of the crock.  He shredded cabbage into the crock sprinkling salt liberally over each thick layer until the crock was full.  He then placed a heavy lid over the top and left it to ferment.  The whiskey he drank while he worked at the sauerkraut.  My mother and her brothers and sisters would go down to the basement and take a handful of the fermenting sauerkraut whenever they wanted a snack.

    Recipe submitted by Beth Graves:
    February 2000
    In some of my research someone working on the same lines as myself sent this recipe to me.
     1 cup lukewarm milk
     2 scant tbsp active dry yeast
     2 tsp sugar
     7 Tbsp sugar
     7 Tbsp room temperature butter
     3 beaten eggs
     1 tsp salt
     4 1/2 cups sifted all purpose flour
     Egg wash (1egg white beaten with 1 Tbsp water)
     Melted butter
     1 cup sugar
     1 Tbsp ground cinnamon or to taste
     1/2 Tbsp grated lemon zest
     1 cup chopped pecans
     1/2 cup raisins
     Brown sugar and more chopped pecans (optional)
    One day ahead; Mix warm milk with yeast and 2 tsp sugar and allow to sit  5-10 minutes.  until yeast begins to foam at top.   Meanwhile in another bowl beat together 7 Tbsp butter; 7 Tbsp sugar;  beaten eggs and salt.  Add yeast mixture to beaten mixture and gradually  add flour.  Beat dough about 5 mins. Add dough to greased bowl cover and  refrigerate over night. 
    The next day roll dough out on a floured table into a large rectangle  (or divide  and roll into two rectangles) about 1/4 inch thick Brush egg  wash lightly around the edge of rectangle nearest you Brush top of dough  generously with melted butter.  Sprinkle top of dough, to taste with sugar, ground cinnamon, grated lemon zest, chopped pecans and/or raisins.  Beginning at the edge  farthest from you; roll dough up jelly-dough fashion.  Prepare loaf pans by covering bottom of each with 1 tsp melted butter and 1 tsp warm honey.  Cut rolled schnecken crosswise into 1 1/2 in slices.  Place slices into prepared pans and sprinkle brown sugar and chopped pecans over top if desired.  Cover pan with towels and place in warm oven for about 45 mins. to  rise.  Bake at 350 degrees for 20 minutes, unitl brown on top.  Alllow  schnecken to cool briefly before inverting pans on racks.  Makes about  30 schnecken. 

    Note from Patti Graman:
    The very best Schnecken is available in Clifton (Cincinnati) at Virginia Bakery, located at Clifton and Ludlow Avenues.  They have made it for years and it is a delicious gooey fattening German sweet bread!  They are located next door to Skyline Chili and down the street from Graeter's IceCream. Worth a trip to this corner in Cincinnati.

    Sour Heart
    Recipe submitted by LaVerne Kidd:
    August 30, 2001
    Beef heart.  Wash and cut off fat.  Cut heart into bite size pieces. Put in bowl, cover with 1/3 vinegar, 2/3 water, add 2-3 bay leaves, 1 onion sliced thin. (on the vinegar and water, there is no measurement. So I would guess you judge by how much it takes to cover the heart.)
    Cover and let stand in refrigerator 3-4 days.  Put into slow cooker and cook until done (on high).  Crumble up 10-12 ginger snaps, add to sauce to make thick.  Serve with noodles.

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