Casaburo Chop Chop Salad

I'm not sure if the restaurant this salad comes from in Indiana is still open or not, but I got this recipe from a friend of my mom's years ago and it is always a hit and perfect for those summer picnic crowds.

You make your own dressing and croutons, which are crunchy, yet chewy at the same time and just a tad bit sweet. The ingredient list may seem long, but certain components of the salad are suited perfectly to be prepared ahead, which makes the recipe a snap.

Ingredients:
1 Head ice burg lettuce chopped (But feel free to use any greens, baby spinach is yummy)
1 Head Romaine chopped
1 Red bell pepper diced
3 Green onions sliced
8-10 Slices bacon cooked & crumbled
1/2 C. Parmesan
3/4 C. Romano
1/2 C. Provolone cubed
1 C. Mozzarella shredded
Croutons

Preparation:
Salad can be chopped and mixed with other veggies one day in advance and stored in the refrigerator to keep crisp. Toss all ingredients and dressing just prior to serving. Cook bacon and crumble, store in a plastic baggy, refrigerated until ready to serve. I like to cook my bacon in the oven. Save the mess and line a rimmed baking sheet with foil, place bacon strips on the foil lined pan and bake at 350 degrees 15-20 minutes until brown and crisp. Place on paper towel with tongs to remove grease.

Dressing:
6 Anchovies or equal paste, I use paste
1 1/3 tsp. Black pepper
1 T. Salt
1/4 C. Oregano, dried
1 1/2 tsp. Garlic powder
1 1/4 C. Granulated sugar
1/4 C. Cornstarch, I use a much (about half) less, too much corn starch gives a chalky feel.
8 oz. White wine vinegar
16 oz. Canola Oil, I mix canola & olive and use a little less

Preparation:
Blend first 8 ingredients in a blender to mix. While the blender is running slowly add oil.

Croutons:
6 English muffins, split & cubed
1/2 C. dressing
1/4 C. Parmesan, freshly grated

Preparation:
Preheat oven to 350 degrees. Toss english muffins with the dressing to coat and mix in cheese. Spread evenly on a rimmed baking sheet, lined with foil and bake 20-30 minutes until golden, stirring every 5 minutes. Croutons can be prepared the day before and stored air tight.

Just before serving, toss all the components of the salad together and serve.

Carrot Cake Muffins TWO ways

This is a great carrot cake recipe I have been making for more than 20 years. Back in the day when I was a buyer, one of our vendors sent me a cookbook to place in our stores . . . don't remember if I ever bought this particular one, I think I did, but I found this recipe and loved it! The book is Bobwhite Quail & Buttermilk Biscuits.
When the kids were little I would make it for Easter. I have a bunny head shaped muffin pan that was perfect and we would ice and decorate. Recently, I baked them as regular muffins but still wanted that cream cheese flavor without icing them and turning them into more of a cupcake. This is what I came up with. . . a cream cheese filling adapted from another recipe and it worked beautifully. I have included all of the icing variations offered in the book. I have never tried the Glaze, but now that I have taken a closer look, I may have to try it soon!
I also love that this batter can be mixed so easily by hand.



INGREDIENTS:
1 1/2 C Salad Oil, I use Canola or Vegetable oil
2 C Sugar
2 C Cake flour, I use all purpose
2 tsp. Baking Powder
3 C Grated Carrots
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
4 Eggs
1 C Chopped Pecans, optional

PREPARATION:
Grease and flour 3, 9 inch round cake pans, or line muffin pans with paper liners, or grease and flour a shaped pan, your call.
Preheat oven to 325 degrees.
Combine oil and sugar in a large bowl, mix well. Sift together the dry ingredients. Sift half of the dry ingredients into the sugar/oil mixture. (I don't double sift as it describes in the recipe, I sift once then follow the remaining directions.) Sift remaining dry ingredients alternating with the eggs one at a time. Add carrots and mix well. Stir in pecans. Pour batter into the prepared pans. If baking muffins, fill cups 3/4 full, bake plain or add a teaspoon full of the cream cheese mixture. I did half and half.
Cake: Bake for 25 minutes, rotating if necessary and test with a toothpick. Muffins: bake approximately 15 minutes, I always rotate half way through baking and test a couple of minutes prior to test for doneness. Every oven bakes differently, so get to know yours and adjust temperatures and cooking times accordingly.

CREAM CHEESE FROSTING:
1 Stick Butter, softened
8 oz. Cream Cheese, softened
1 C Finely Chopped Pecans
1 box Confectioners Sugar
1 tsp. Vanilla, I also like almond extract for a change
I don't put nuts in both the cake and the frosting, I think it is a little overkill.

PREP: Combine butter, cream cheese, sugar and vanilla. Add nuts and spread on the cake.

CARROT CAKE GLAZE:
1 C Sugar
1/2 C Buttermilk
1 tsp. Baking Soda
1 T. Light Corn Syrup
Dash of salt

PREP: Place all ingredients in a saucepan and cook until thickened, about 2 or 3 minutes. That is all the recipe says, I am guessing you just pour or spread it over the cake layers??? I will have to try this.

CREAM CHEESE FILLING:
5 1/2 oz. Cream Cheese, room temperature
1 egg, room temperature
1/3 C powdered sugar

PREP: Mix cream cheese and egg until combined well. Mix in the powdered sugar. Scoop a full teaspoon into the center of each muffin and bake.

Camille's Favorite Queso AKA Creamy Tacos

Growing up in Indiana, we didn't know about queso. A friend of my mom's used to make this and we called it "Creamy Tacos". When the moms wanted to get together and keep us kids happy, we would have creamy taco night. Back then, you would place a layer of tortilla chips on a plate, top with creamy taco mixture and then garnish with your favorite taco toppings: shredded lettuce, tomato, sour cream, salsa, etc. For my family, it has evolved into a dip. Both methods are equally yummy!
Local to Dallas, I have learned another twist on queso: Bob Armstrong dip. Named for a big D local, a few of the tex-mex restaurants around town offer queso this way. Queso with ground beef, tomato, a scoop of guacamole and a scoop of sour cream!

INGREDIENTS:
1 Pound Ground Beef
1 15 oz. Can Hormel Chili with no beans
1 14.5 oz. Can Stewed Tomatoes, I use Mexican blend
1 Pound Velveta Cheese
Heavy Whipping Cream


PREPARATION:
In a 6 QT. stock pot, brown ground beef on medium high heat, breaking up meat into small pieces with a wooden spoon. Drain any fat, I usually don't have any because I use 90/10% beef. Reduce heat to medium low. Stir in the can of chili until meat is coated. Add tomatoes to the pot and break those up into smaller pieces too, using the spoon. Cube the cheese and add it to the pot, stirring constantly until the cheese is completely melted. Once the cheese is melted, add the cream and serve or cool, refrigerate and store to serve later. I often make a big batch and freeze in smaller batches to re-heat at will.

Cinnamon Sugar Waffles

Cam is the pickiest eater in the house, so it is fairly ironic that he is the one who is always coming up with new ideas in the kitchen. First, there were Butterfinger cookies, now, cinnamon sugar waffles. Sounds simple enough and it is, but why we never thought to do it before is a mystery to me. One morning instead of the usual chocolate chip pancakes or plain waffles he said, "Hey, mom do you think you could make cinnamon sugar waffles?" Why not, I tossed a couple teaspoons of sugar and cinnamon into to waffle batter and there you have it, a new creation! They were a big hit and tasted very similar to french toast. Yum, Yum, Yum!

Brisket Pita

Toasted Pita Sandwiches are a big favorite of our family! It started with my husband and a local restaurant in his home town of Fort Lauderdale, they served a variety of sandwiches in toasted pita halves. I will list a few of our favorite variations. Perfect for kiddos on the go, all the ingredients are contained in the crunchy pocket of goodness! I also make my own pita bread now, it is decidedly more delicious than the store bought pita, and surprisingly easy to make once you do it a couple of times. Come on, you know you love your family enough to make it from scratch! No pressure. For this one, I must confess, I cheated and used pita from the market. We had leftover brisket, add your favorite cheese, condiment and toast away.
I do pre-toast the pita prior to adding my fillings, then place the entire prepared sandwich into the toaster. I have handy little holders on my Dualit that make it easy to fit the pita into the machine. If you are afraid of your sandwich getting stuck, you can also toast in the oven or on a griddle. WARNING: filling will be hot!

 

PREPARATION:
Get all ingredients for your sandwich ready.
Slice Pita Pocket in half
Toast each half just slightly, 1 minute or less, just so it will open easily
Pre-heat any ingredients if needed (tomato sauce, meats)
Spread any condiment onto one side of the pita interior
Stuff fillngs into the pocket
Toast until warm, crunchy and filling is desired temperature 1-2 minutes

Chicken or Tuna Salad Melt
Choose your favorite filling and a slice of American cheese, toast away!


Roman Cheese
Tomato sauce with shredded mozzarella and or provolone cheese. I pre-heat the tomato sauce on this one, no one wants cold sauce. Add some leftover sliced meatball or Italian sausage. YUM!

Ham, Mushroom & Swiss
Bo's favorite . . . I saute some sliced mushrooms, heat the ham a little in the same pan. Then spread a little mayo on the pita add the fillings with a slice of Swiss, and he is in heaven.

Come up with your own and pass them along!

Grilled PB&J

Thank You Mrs. Finley, 6th grade home economics!!! One of our very first lessons in step by step preparation and cooking. I never knew a simple 4 ingredient sandwich could have so many steps. We were required to write out a supply list, ingredients and kitchen tools, timeline and person responsible for each task, ultimately the actual cooking, then consumption and clean up. No detail was left undocumented. I had learned to cook from my mom and dad, but this is where I learned to plan to cook. I had no idea Mrs. Finley would serve me so well.
One lesson I will never forget. . . when given the option during our bacon and scrambled egg class we could cook the eggs in the left over bacon grease or start fresh with butter. Well, my team decided to go with the bacon grease and needless to say our grade suffered for the color the grease imparted to our eggs. I will never make that mistake again, I have been a butter girl ever since!
The grilled PB&J is a decadent treat. One of Beep's favorites. He has always enjoyed the toasted PB&J, but this takes it to another level!!!! Perfectly paired with an icy cold glass of milk, enjoy.

INGREDIENTS:
2-4 Slices of your favorite bread
Peanut butter
Your favorite flavor of jelly or jam
butter, soft and spreadable
Cold milk



PREPARATION:

Heat your griddle or pan to medium high heat. Spread butter on one side of bread and place it face down on the hot surface. Spread peanut butter and jelly on another slice of bread and place it on top of the first slice. Butter the second slice of bread and get ready for the flip. Allow to cook until golden toasty brown, flip and cook on the second side. When perfectly toasted, remove from heat and allow to rest a second or two. This may be the most difficult part, be patient, I know it isn't easy, but you don't want all the warm gooey ingredients to run out onto the plate.
Slice your sandwich and enjoy!

Caramel Corn

This recipe is from my Great Aunt, Nan. She was a terrific cook and I grew up watching her making meals for the American Legion. Below are the directions exactly as she wrote them out for me. I will include some additional instructions in parentheses, just to keep things clear.

INGREDIENTS:
2 C Packed brown sugar
1 C Butter
1/2 C Karo light corn syrup
1 tsp. Salt
1 tsp. Baking soda
6 Qts. Popcorn popped, I use an air popper that Beep has had since college : )
Peanuts optional, I also like to add almonds

PREPARATION:
Boil 5 minutes remove from heat and add 1 teaspoon soda. (In a heavy bottom pan heat the first four ingredients, stirring constantly and bring to a full boil, then continue to boil for 5 minutes). Pour over 6 quarts of popcorn. Mix thoroughly spread on buttered cookie sheet. (I spray a deep foil roasting pan with non-stick spray, fill with popped popcorn and nuts if desired, then pour the hot caramel over and mix in the disposable pan). Bake at 200 degrees 1 hour. Stirring every 15 minutes. Remove from the oven cool. (I pour the corn onto a large surface lined with parchment paper to cool. If you leave it in the pan to cool the caramel will collect in the bottom of the pan and you will end up with strange chunks.) Store in tightly covered container.
Aunt Nan also wrote on the back of the recipe card: I mix it in a roaster and then put it back in every 15 minutes to mix. When you put your soda in beat until it is foamy.

Cream Chipped Beef (SOS)

Historically known as SOS, based on the appearance of this military staple, it may have developed a bad reputation over the years, but give it a try. (I must agree that it does not make the prettiest plate) This is one of Beep's favorite breakfast foods, that I had to learn to master and make just like his mom made. I think that I would make her proud. Quick to prepare, easy ingredients and heartiness make this recipe appealing, we all know the taste out weighs the eye appeal, which is why I spared you a picture of the final product.

INGREDIENTS:
3-4 Jars Hormel dried beef, rinsed & cubed
2-3 T butter
2-3 T flour
1 small bullion cube or 1 pkg. 1.5oz, MBT powdered beef broth(that is the brand Kim always used).
Milk/Cream, I never measure the milk I just pour and whisk until I get the consistency I want. I use fat free milk, but add a splash or two of cream at the end for richness.
6 or so slices of toast
Fresh Pepper
Adobo, Goya brand seasoning, a staple in our house now readily available in most major markets.

PREPARATION:
I begin by filling the jars of beef with water and allowing them to soak while I get everything else together. The beef is incredibly salty, don't skip this process. Meanwhile toast your bread. Pour out the water and give the beef one quick rinse, pat dry with paper towel and cut into 1/2 inch cubes.
In a deep skillet over medium high heat add the butter and the beef. Allow the beef to brown slightly, cooking 2-3 minutes. Season with pepper and adobo, go light on the adobo it contains salt, Beep always adds a little more but I think his is too salty! Sprinkle the flour and beef flavoring over the beef and cook until all of the flour is absorbed, about 3-4 minutes, stirring constantly.
Whisk in 1/2 C of milk, allowing the dish to return to a boil, adding additional milk as needed to reach a creamy/gravy consistency. I also add a splash of cream, probably a little less than 1/4 C just because I can. Ladle over toast and serve.

Kenny's Chicken & Sausage Gumbo

Just know from the beginning that the quantities of this recipe are for our annual Halloween block party, so it will serve a crowd! You can easily reduce the proportions and make just enough for your family. I learned to make this gumbo by assisting our Louisianan native neighbor. He has become infamous for this hearty soup. Neighbors now come from adjoining blocks just for a taste of this October tradition.
This year, Kenny was out of town and the incredible responsibility fell to me! Panic! Would I be able to pull off the 48 hour preparation? The roux was the most intimidating method I had to duplicate, this was an enormous pot to live up to. He toasts his flour dry, so I was horribly worried that I would burn it. This recipe happens in many stages, so be prepared to put in the time. Mine turned out fine, but not nearly as dark as Kenny gets his . . . mine was a light caramel his looks like a dark cinnamon or nutmeg color.
Following multiple calls and texts to Kenny and his wife for critical information and simple moral support, the gumbo was a success!
If I can do it, YOU can do it.


INGREDIENTS:

2 C flour, toasted

10 pounds chicken thighs, skin on
2-3 whole chicken breasts
Water
Pepper Corns, 2 bay leaves
celery leaves, one onion quartered, optional
6 pound of sausage


1 1/2 entire heads of celery, chopped (Hint: roughly cut then finish pulsing veggies in the food processor so they disappear when you saute them).
4 yellow onions, chopped
4 green peppers, chopped
6-8 cloves of garlic, peeled and chopped
1-2 jalapenos, seeded and chopped
2-3 pkgs. frozen sliced okra
32 oz. of chicken broth, if needed

2 oz. butter
2 T olive oil
Salt and Pepper
File powder
1-2 T. Oregano
1-2 T. Cayenne, the spices are all to taste, add more if needed
2 bay leaves

White rice
Your favorite Hot Sauce


PREPARATION:
Step one: toast your flour. In a skillet, heat flour over low to medium low heat, stirring constantly to obtain a dark caramel color. Set aside. This can be done a day ahead or well in advance and stored in the freezer until you are ready to use. Be patient, this may take a while. I am afraid of burning it so I take an hour or so.

Step two: Place chicken thighs and breasts in a large stock pot, at least 6 quarts, along with the pepper corns and bay leaf, celery leaves and onion, cover with water. Bring the pot to a boil and allow to simmer an hour or two, until chicken is tender. I like to add some of the celery leaves and one onion to make a richer broth. Cool and de-bone the chicken, removing the skin and any fat, set aside. Strain the broth, throw out the solids and fat, store to use in the soup later. I like to do this step the day before, it makes it very easy to de-bone the chicken, once it has cooled and you can separate into smaller pieces, place in a plastic baggy Refrigerating the broth makes it easier to remove the fat.

Step three: Saute the veggies (all except the okra, that goes in at the very end) in olive oil and butter, 2-3 minutes. Add the seasonings and the reserved stock. (You may or may not need the extra 32oz of stock listed in the recipe, have it just in case.) Bring the gumbo to a boil and begin stirring in the roux. Dust roux over the top of the gumbo in 3-4 batches stirring each addition in completely prior to adding more roux. Repeat as many times as needed to reach the desired thickness, color and flavor. (Any left over roux can be stored in a baggy in the freezer for later use.) Taste and adjust seasonings if necessary. Meanwhile, slice the sausage. Cook the sausage in the oven, it is so much easier! Line a rimmed baking sheet with foil and place slices of sausage in the oven to bake at 350 degrees until nicely caramelized. Stir occasionally, drain on paper towel if needed then add to your stock pot. Simmer at least one hour.
The de-boned chicken can be added at this time too, if you want it to be shredded, allow it to cook longer and the chicken will completely fall apart. If you want the chicken to retain most of its shape, add it at the very end. Add the frozen okra and allow it to cook an additional 20 minutes. Remember to remove the bay leaves prior to serving.
As an option you could add a 28oz. can of crushed tomatoes, some gumbos have a more tomato base, but this one has so much flavor it doesn't need them.
Serve over steamed white rice, hot sauce on the side.

The Best Apple Pie

This apple pie originated from an old Florida friend and it is the best I have ever tasted. I love a pie with a double crust, a yummy buttery crust is my favorite part and this pie does not disappoint! The sugars and juices from the pie bubble out and coat the edges to become sweet and crunchy treat. The cream that you stir into the pie at the very end of adds an extra layer of decadence. I even cheat and often use store bought crusts instead of taking the time to make and roll my own.

INGREDIENTS:
2 Pie Crusts
3/4 C Sugar
1/4 C Brown sugar
2 T Flour
2 T Cinnamon
2 T Butter, cubed
3/4 tsp. Nutmeg
3 1/2 C McIntosh apples (4-5) peeled, cored and sliced
3 C Granny Smith apples (4) peeled, cored and sliced
1 egg, whisked with a little water (egg wash)
Large grain decorators sugar
1/2 C Whipping cream

PREP:
Preheat oven to 400 degrees. Place one of the pie crusts in a 9 inch deep pie dish. (I baked it in a fluted tart pan shown above). Combine the sugar, flour and spices. Add the apple slices to the dry mixture and coat all of the slices. Fill the crust with apple mixture and dot with butter. Before placing the top crust you will need to cut holes to allow a place to pour in the cream. I usually tailor my cuts to the occasion. Stars are great for the summer/4th of July, apples, hearts, whatever shape strikes you. Place the decorated crust on top of the pie and pinch the edge closed. Brush crust with egg wash and sprinkle with decorative sugar. Bake for one hour or until the crust is golden and the apples are bubbling. Cover edges of crust with foil if they are getting too brown. Turn off the oven and remove the pie. Gently/slowly pour cram through the openings in the crust. Return the pie to the oven and allow it to remain in the warm oven for 20 minutes. Allow the pie to cool slightly, so the juices will set and the filling will not run everywhere, prior to cutting. Serve warm with vanilla ice cream. You can also reheat a slice in the microwave prior to serving, but this pie is much better served warm rather than cool.

Pappardelle with Bolognese

Beep was barely home 12 hours from our trip to Colorado when he had to leave for New Orleans, so I promised to make some homemade pasta when he returned home on Friday. I decided to do a different cut on the pasta as well as our regular thin spaghetti(the kids would want the thin) because I knew the pappardelle would hold up to the bolognese sauce better. I have learned my lesson and always cook something that will hold when Beep is on his way home, thank goodness I did last night. It was stormy in Dallas and he was delayed until 10, needless to say we had a very late dinner. Completely worth the wait!! I think that the sauce is better after it sits though, so it was perfect! I loved cutting the pasta into the wide pappardelle, it is quick and cooked beautifully.


INGREDIENTS:
3 Carrots, peeled
3 Celery stalks
1/2 Large yellow onion
4 Cloves garlic, peeled
1# Ground beef
1# Ground veal
1/2 # Ground pork, very lean
2 T Olive oil
1 T Butter
1/2 C 1% Milk & 1/2 C Cream, or 1 C Whole milk, I didn't have whole milk, so I use what I have.
1/2 C Red wine, plus a splash more
1/2 C Beef broth
1 C Crushed tomatoes
1 T Tomato paste, optional
1 T Sugar, optional, I use it to balance the tomatoes if they are to bitter
Salt & Pepper
Parmesan Cheese

Roughly chop the carrot, celery and onion and place in the food processor. Pulse a few times until the veggies are finely chopped. In a deep skillet, saute the veggies in 2 T Olive oil. Take your time and cook these long and over medium heat so you get really good caramelization. If the pan becomes too dry, add a tablespoon or so of butter. Cook about 20-30 minutes. Add ground meats and cook until brown, about 5-8 minutes. Add the milk and stir occasionally until the milk is completely absorbed, about 10 minutes. Deglaze the pan over medium high heat with red wine and beef stock. I add a good amount of wine and stock because I like my sauce to be a little wet, some people prefer a bolognese sauce to be on the dry side. Do what you like.
Add the tomatoes, along with the paste if desired and season with salt, pepper and sugar if needed. Allow sauce to cool, store in the refrigerator until ready to re-heat. I prefer making the sauce ahead even the day before, the flavor develops as the sauce sits. This is perfect for guests, you will have nothing to do but bring your sauce to temperature, which will allow you to enjoy their company as you prepare the rest of the meal.

Steamed Clams with Italian Sausage

I'm not quite sure where this recipe came from, but I think Beep and I had something similar at a restaurant long ago, so I think I developed it from there. Regardless, it is fantastic! I don't have any other words to describe it, I am not a huge fan of clams or most seafood, but I can't get enough of them in this dish. Have some fresh crusty bread handy, the best part is dipping into the flavorful broth. Beep has been home for a couple of weeks and having his sis here to help out makes for more cooking and eating at home. Beep found the perfect clams at Rex's Seafood Market on Lovers Lane, they were the perfect size. Be sure to scrub them well prior to placing in the hot stockpot, there is nothing worse than sand and grit in the broth. This is one of those meals that could also be classified in comfort food. Eating it just makes you happy.


INGREDIENTS:1 Pound each Italian hot sausage and sweet sausage, slice into one inch pieces
1 T Olive oil
1 Small onion, halved and sliced 1/4 inch thin
3 Cloves garlic peeled, roughly chopped
1 C Chardonnay
1 C Chicken broth
1 15oz Can diced Italian tomatoes
4 Dozen small cherry stone clams, rinsed and scrubbed
Salt & Pepper to taste, approx. 1 tsp.
Crusty Italian bread for dipping

PREP:
In a large stock pot heat oil and saute sausage, stir occasionally and allow to brown.
Drain off any grease or use a paper towel to remove the liquid. Allow to cook approximately 10 minutes and add the onion, cook 5 minutes stirring occasionally and add garlic. Cook an additional 5 minutes and remove any remaining grease. Pour the wine over the mixture and allow to reduce by half, 5 minutes. Pour broth into pot and stir, place clams on top of the mixture and cover with a lid. Simmer, covered until the clams have opened. Pour into a large shallow serving dish and serve with bread.

Black Bean & Corn Salsa

I adapted this recipe from an old Fort Lauderdale friend's. We used to have a dinner club and one of the girls made a terrific rice salad with a cumin vinegarette. I eighty-sixed the rice to create this wonderful black bean and corn salsa. This is a great way to use left over corn on the cob, I always buy more than we can eat. You can use canned corn, but it just isn't the same.

INGREDIENTS:
2-3 Ears corn on the cob, cooked and cut from the cob
1 Small jalapeno, seeded and diced
1 15oz. Can black beans rinsed and drained
2 Small tomatoes seeded and diced
1/2 Small red onion, diced
Pinch Garlic powder
Pinch Adobo seasoning
Pinch Ground cumin
Salt & Pepper to taste
Fresh cilantro, chopped to taste, I like a bunch
1/4 C Cider vinegar
Olive oil added to vinegar to equal 1/3 C

PREP:
In a medium bowl, mix together all ingredients except vinegar and oil. In a small bowl whisk together vinegar and oil. pour over salsa and stir to coat. Store in refrigerator up to one week. Great served with chips, chicken or toss with cooked rice and make additional dressing for a rice salad.

Howard Ahren's Pickles

One of Beep's favorites, his mom got this recipe from the head of the kitchen at Pine Crest, Howard Ahren, hence the name. This is the perfect use for all of the cukes I now have growing in my garden. This pickle is the basic ice box cucumber or bread and butter pickle. A balance of sweet and sour with a few simple seasonings. I don't do anything different than Kim. I do slice the cukes and onions on my mandoline to make things easy. I peel the cukes, but don't take quite all the green. If you finish the pickles and still want more, simply slice up some more cucumber and onion and add them to the marinade and keep refrigerated up to one week.

Braunschweiger Dip

What a classic 60's - 70's appetizer, maybe it is only classic because we are German. Does everyone enjoy Braunschweiger? I can remember my dad slicing it with cheese and crackers for a Saturday night snack. Beep still loves it sliced thin with red onion as a sandwich. This recipe is written by my Grandmother, Betty. I don't really remember her ever serving it, but nothing says 70's childhood like cheese balls and meat log appetizers. I am sure it was a hit!

Banana Bars

I was amazed to find that I had not posted this recipe prior to now! I make this recipe often, because my kids never eat the bananas I buy before they get too ripe. This recipe is so versatile, feel free to experiment and create your own yummy treat. The original is baked as a bar in a jelly roll or half sheet pan, but I also bake them in mini loaf pans or muffin tins of any size and they bake up perfectly, you just need to adjust the baking time accordingly. I have also developed a caramel version that is fantastic, I saturate them with flavored simple syrups, frost them with various icings, the possibilities are endless. I usually omit the nuts, but have listed them in the recipe and I add cinnamon.

Yields:
6 dozen 2X1 inch bars
24 muffins, double the amount mini muffins
3-4 small loafs

INGREDIENTS:
1 1/2 C Granulated sugar
1 C Sour cream
1/2 C Butter, softened
2 Eggs
1 1/2 C Mashed bananas (3 Large)
2 tsp. Vanilla
2 C Flour
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Baking soda
1/2 C Chopped nuts
Vanilla Glaze

PREPARATION:
Heat oven to 375 degrees. Mix sugar, sour cream and eggs on low speed in a large bowl for one minute. Scrape bowl if needed. Beat in bananas and vanilla on low for 30 seconds. Mix in dry ingredients, not nuts, on medium speed for one minute, scrape bowl if needed. Stir in nuts. Spread into a greased and floured half sheet pan, 15 1/2X10 1/2X1 inch, Bake until light brown, 20-25 minutes, a toothpick will come out clean. Cool. Frost with Vanilla Glaze and cut into bars.
VANILLA GLAZE:
Mix 2 C Powdered sugar, 1/4 C softened butter, 1 1/2 tsp. vanilla and 2 T. hot water.
Stir in 1-2 tsp. additional hot water if needed until you reach a spreadable consistency.

VARIATIONS:
*Use Almond extract in place of the vanilla in the glaze.
*Bake in small paper loaf pans and brush with a rum/banana liquor simple syrup immediately after baking. Drizzle with frosting, these make great gifts.
*Caramel muffins: 1 Jar caramel sauce. Fill muffin tins 1/3 full with batter, top with 1/2 tsp. of caramel sauce then top with batter to fill muffin tins to 3/4 from the top. Muffins will take longer to bake, approximately 30-35 minutes depending on the size. Test with a toothpick for doneness.

Luella's Escalloped Pineapple

I wanted to post some hand written recipes from family members who have passed away. Seeing the words on the well worn index card in my grandmother's handwriting is a special feeling, one that makes the recipe even more valuable. Learning to create these dishes, family traditions, passed down from generation to generation, it is the literal definition of COMFORT FOOD. I take great comfort in knowing that I will have these to share with my family and friends long after the ink has faded. Luella, ( AKA, Little Grandma Newman)was my great-grandmother, the mother of my mother's father (follow that one?), I was surprised to see her name on the recipe, because this is a recipe my mom's mother made for holidays. Betty, (AKA, Big Grandma Newman, because she was taller) didn't cook very often, especially from scratch. This recipe is written by her and we serve it every Thanksgiving and Christmas as a side dish. It is sort of more like a dessert.
Ingredients:
1 Qt. Bread crumbs (hand torn)
2 C. White sugar
3 Eggs beaten
1/2 C. Butter, melted
1/2 C. Whipping cream
1 Large can crushed pineapple with the juice
Mix sugar, butter, eggs, cream and pineapple. Stir in bread crumbs. Allow to sit for a moment, bread will absorb the liquid, while you prepare a casserole dish and preheat oven to 350 degrees. Bake in greased glass or ceramic dish approximately 30-45 minutes. The pineapple will be set and golden brown.

Marvelous Mushroom Bisque

Beep's mom made a memorable cream of mushroom soup, unfortunately she never wrote down the recipe. I have been on a quest to reinvent this old favorite for Beep & Christi and think I may have finally gotten close. One slight glitch, I didn't measure closely while making this one, but it got a big thumbs up from my mushroom lover Bo. I always feel like soup should come out a little different each time. It is sort of like making a salad, you can always add a little of something else and it turns out just fine.
I use a variety of mushrooms each time, it depends on what is in season and what I can find. Any combo will work, pick your favorites. I love visiting F-M 1410, for fresh greens and fungi, it is an eclectic store front with the best stuff.

Ingredients:
10 oz. baby bella mushrooms
8-10 oz. any combination of these varieties:
yellow and black trumpet Chanterelles, shitake, clamshell
1 T. Olive oil
1 T. Butter
3/4 C Chopped onion
3/4 t. dried Thyme
1/2 t. garlic powder
1/2 t. celery salt
Salt & Pepper to taste
1/2 t. Goya Adobo all purpose seasoning ( I use it in just about everything)
1 1/2 T. Worchestire sauce
32 oz. Chicken broth
1 1/4 C Heavy cream
Freshly grated nutmeg to taste

Preparation:
Saute onion in butter and olive oil over medium high heat, 2-3 minutes, until lightly caramelized. Meanwhile, roughly chop the mushrooms and add to the pan. Add seasonings, except nutmeg. Continue cooking until mushrooms release their liquid, when most of the liquid is gone, add worchstire and allow mushrooms to absorb that as well. Pour in chicken stock and allow all of the flavors to release from the pan. Bring to a simmer and add the cream. Blend with an immersion blender to desired texture. I like to leave some of the mushrooms intact. Grate nutmeg and adjust other seasoning if necessary.

gazpacho

A summer favorite. Add lump crab meat or left over lobster if there is such a thing. I list amounts for the ingredients, but it is easy to add or omit whatever you like and adjust to taste.

4-5 tomatoes
2 large cucumbers, peeled and seeded
1 small yellow onion, diced
3 ribs celery
2 carrots
1 yellow bell pepper, diced
3-4 pieces hearts of palm, sliced
1 large clove garlic, crushed
1/2 C red wine vinegar
1/4 C good quality olive oil
2 2oz. cans V-8
1/3 C fresh chopped cilantro
Tabasco sauce to taste
Salt and Pepper to taste

With a paring knife, cut an X in the bottom of each tomato. In a sauce pan, bring water to a boil and blanch tomatoes for a few minutes until the skin begins to split.
Remove and place in an ice bath to stop cooking. Peel and seed, the tomatoes, discard both. Dice remaining "meat" of the tomato. Dice the cucumber, onion, celery and pepper into equal sizes. Crush the garlic. Mix all of the vegetables in a large bowl. Process 1/4 of the vegetable mixture in a food processor until smooth. Stir the processed vegetables with the remaining chopped vegetables.
Whisk the vinegar and olive oil in a bowl. Stir in the Tabasco sauce, salt and pepper. Add to the vegetable mixture and mix well. Stir in the vegetable juice and cilantro. Chill, covered in the refrigerator.
Ladle into bowls and garnish with crab, lobster and or sour cream.

Kim's Crab Cakes

Thought it would be great to publish this recipe here. : ) I make them basically the same as your mom, except for the size and I don't fry them in much oil, only about a 1/4 - 1/2 inch in the pan.
For the famous Schuh family way to enjoy, serve them with Worcestershire.

1 lb. backfin lump crab meat, pick over to remove any shell
1 egg
2 T Mayo
1 1/2 T chopped flat leaf parsley
1 1/2 T Worcestershire
1 1/2 T dry mustard, I use dijon if I don't have dry
1 large pinch of dry sage
1 large pinch of dry thyme
salt, pepper and a bit of old bay
1/2 - 1 Cup cracker meal, I sometimes crush my own saltines or bremner wafers
Canola oil to fry



I make the crab cakes smaller than your mom, about the size of a small meatball and then flatten them. Place them on a tray, cover and refrigerate at least one hour so they hold together when frying. Because I make them smaller, I usually just buy regular crab instead of the jumbo lump, it is usually $10 cheaper by the pound.
Mix all the ingredients except the cracker meal. Mix in cracker meal a little at a time, just until they hold together. Refrigerate. Heat oil in a deep skillet or an electric skillet like your mom always used. : ) Fry cakes on both sides until golden, yummy & delicious!!