Monday, December 2, 2013

Classic Hollandaise Sauce (serves 5 to 6)

A great hollandaise recipe on GourmetSleuth.
    • 2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
    • 4 tablespoons boiling water
    • 3 large egg yolks
    • 1/2 cup unsalted butter
    • 1/4 teaspoon cayenne
    • 1/2 teaspoon salt


Melt the butter and keep it warm.  

Heat the vinegar or lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready. 

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Your Sauce Separated, Now What?
1.  If the sauce starts to separate, add 1 or 2 tablespoons of cream and beat the sauce with a wire whisk until it is smooth once again.

2. If the sauce has curdled, you can put it in a blender and blend it.   This will alter the texture a bit.

Saturday, November 16, 2013

French Onion Soup

I think I stole this one from Peter Rideout at the Moscow Hotel

2 gallons water
12 onions
1 cup beef base
2 tsp white pepper
10 cloves garlic - peeled
8 oz Courvoisier

Croutons & Parmesan Cheese

Slice onions thin. Put in water with beef base, pepper and garlic and boil 40 to 60 minutes. Add Courvoisier.

Serve hot portions in cup or bowl with croutons and parmesan cheese, melting the cheese on top in the broiler, if possible.

Van De Kamp's Seafood Sauce

So, I wasn't aware of it at the time, but Van De Kamp's used to put a brochure with some recipes inside their products' boxes. Van De Kamp's actually had restaurants in California when I was a child, and I remember dining there - loved the fish sticks. Here's their secret sauce recipe.

1/2 cup water
1/3 cup tomato paste
2 T sugar
2 tsp prepared horseradish
1 tsp vinegar
1 tsp salt
1 tsp lemon juice
3-4 drops hot pepper sauce
1/4 tsp dry mustard
Dash of garlic salt
Dash of Onion salt

Mix all ingredients together until smooth. Chill until ready to serve.

Chicken and Chilies Cheese Ball

From the Lewiston Morning Tribune, September 1981

1 8 ounce package cream cheese, softened
1/2 cup finely chopped cooked chicken or 1 5 oz can boned chicken, well drained and chopped
2 to 3 T chopped green chilies, well drained
1 T finely chopped onion
1 tsp chicken flavor instant bouillon
1/4 tsp garlic powder
1/2 cup coarsely chopped nuts

In a small bowl, combine all ingredients except nuts; mix well. Shape into a ball, roll in nuts to coat. Chill. Serve with crackers.

Crab Lasagne

From Sula Keeling in the Lewiston Morning Tribune, ca 1980
1/4 pound lasagna
salted water
1/4 cup chopped onion
2 T butter
1 tsp basil
1-1/2 T flour
1-1/2 cups milk
1 beaten egg
1/2 lb ricotta or small curd cottage cheese
1 cup grated swiss cheese
2 T chopped parsley
2 medium potatoes, peeled and sliced
6 oz crab meat
2 T grated parmesan cheese

Cook lasagna in salted boiling water for 20 minutes, drain.
Saute onion in butter with basil. Blend in flour, then add milk.
Cook, stirring constantly until thickened.
Remove from heat and set sauce aside.

Combine egg, ricotta, swiss cheese, parsley and 1/2 tsp salt.
In a 2 quart baking dish spread a thin layer of sauce; add a layer of lasagna, one of cheese mixture, a little sauce, more lasagna, sliced tomatoes and crab. Repeat layers ending with sauce, sliced tomatoes, parmesan and chopped parsley.

Bake at 350 degrees for 40 minutes.
Allow to set 10 minutes before serving.
Serves 4 to 6

Egg Beet Salad

1 can sliced beets
1/4 cup cider vinegar
1/2 cup water
1 T sugar
1/4 to 1/2 tsp salt
4 eggs, hard-cooked and shelled
1 small onion, thinly sliced and separated into rings
Salad greens

In a 3 cup round container or bowl, stir together the beet juice, vinegar, water, sugar, and salt.
Add the eggs, top with the onions, and then the reserved beets.
Gently press down so liquid at least partially covers beets.
Cover and chill overnight.
At serving time, arrange the beets and onion rings on salad greens; slice the eggs (their white rims will be a pretty reddish-pink color) and add.

Corn and Sauerkraut

Doris Finley's recipe from the Lewiston Morning Tribune, February 1981

Brown together `1-1/2 pounds lean bacon, cut into small pieces, and 1/2 cup diced onion.
Drain off fat.
In a large saucepan place 1 large jar kraut, undrained.
Add bacon and onion mixture, 2 cans whole kernel corn, undrained, and 2 cans button mushrooms, drained.
Salt to taste and simmer for 1 hour. (May add caraway and anise seeds for a different flavor if desired). May be served hot or cold.

Smokey Salmon Cheese Ball

From Bon Appetit by Mona Mitchell in the Washington Water Power newsletter, June 1981

1 can (l lb) red salmon
8 oz cream cheese
1 T lemon juice
2 tsp grated onion
1/4 tsp salt
1/2 tsp liquid smoke
1 tsp prepared horseradish

Drain salmon, remove skin and bones.
Stir into softened cream cheese with remaining ingredients; mix thoroughly.
Chill for several hours. Serve either into a bowl for spreading on crackers or form into a ball and roll in 1/2 cup finely chopped pecans and 1/2 cup finely minced parsley. Server on plate surrounded by crackers.

Chicken and Rice Casserole

Mom's recipe

1-1/2 cups Minute Rice in bottom of baking dish. Lay chicken pieces on rice, breasts and thighs for 6.
add 2 cans of soup (celery, mushroom, or chicken) mixed with 1 cup milk
Pour ovever chicken and sprinkle a little dry onion soup mix on top.
Cover with foil and bake 2 to 2-1/2 hours at 325 degrees.

Grandma's Tuna Casserole

1 large can shoestring potatoes
1 large can tuna
1 4 oz can mushrooms, drained
1 can mushroom soup
1 can evaporated milk

Mix all together (it will be somewhat thin) Pour in casserole and bake at 350 degrees for 50 minutes.

Never Fail Pie Crust

4 c flour
1 T sugar
2 tsp salt
1-3/4 c shortening

Mix together 1 egg, 1 T vinegar, 1/2 cup water

Add all at once to flour mixture.

Dough will be sticky.
Let rest 10 minutes
divide into 6 chunks and roll out on floured board, turning often and adding flour

Yields 3 9-inch double crusts.

Gulliver's Creamed Corn

from Paul & Teresa Bradley

An old church pot luck recipe.

20 oz frozen whole kernel corn
1 cup heavy whipping cream
1 cup milk
1 tsp salt
1/4 tsp MSG
6 tsp sugar
pinch of white or cayenne pepper
2 tbsp. melted butter
2 tbsp. flour

Combine the first 7 ingredients in a pan. Bring to a boil over medium high heat, stirring often. Simmer, covered, for 5 minutes. Blend melted butter and flour together to make a roux, cook over medium heat for 2-3 minutes. Add roux to the corn mixture. Mix well to thicken, and then remove from heat. This much can be done ahead of time, and then thoroughly reheat the corn (covered in an oven) before the next step.

Place finished corn mixture in a 9x13 backing dish. Sprinkle with fresh shredded parmesan cheese and paprika. broil until evenly browned. Serve immediately.
Serves 8 to 10.


Many years ago, when I worked in the restaurant business, I knew a waitress named Shirley. A bit of an ornery old character, but that gal could work circles around any three young waitresses. I remember one Sunday morning in particular when Shirley called to say that the opening cook hadn't showed up, so I went in to open up the kitchen. The dishwasher also was a no-show, and the second waitress that was supposed to work in the morning was running late for some reason. Shirley and I ran that place by ourselves the first few hours of a Sunday morning breakfast rush, and it was a thing to behold! Not a wasted movement as the two of us remained in a constant circuit between the dining room, dishwashing area, and kitchen.

Anyway, Shirley used to bring in an old (I thought it was German) traditional spiced cookie, called Pefernöss. I loved them, and one day managed to talk her out of the recipe, just in case. A number of years later, I found that Shirley had died of cancer, taking her recipe to the grave. But I found a copy in my files, and it's here in the cloud for posterity.

1-1/2 cups sugar
1 cup butter
1 egg
1/2 tsp anise oil
2 tablespoons Karo syrup
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
3-1/2 cups of flour

Mix batter well.
Bake drop cookies - size by preference, but usually a around a tablespoon of batter each for 7 minutes at 350 degrees.
After they cool, dip them in powdered sugar.

Here's to you, Shirley. We miss you!

Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.

South of the Border Pie

2 slices bacon
1 small onion
1 lb ground beef
15 oz stewed tomatoes
8 oz tomato sauce
1 T chili powder
dash salt
1 box cornbread muffin mix

Saute bacon until crisp and drain grease.
Brown onion and ground beef, stir in crumpled bacon, tomatoes, tomato sauce, chili powder and salt.
Heat to boiling
Place mixture in baking dish.
Mix cornbread batter according to instructions on the box, then pour it over the mix.
Bake for 35 minutes at 375 degrees.

Balsamic Chicken

(from Mike Gamblin)

6 chicken breasts
1 T canola oil
3 cloves minced garlic
1 cup chicken broth
1/2 cup balsamic vinegar
2 T honey
1/2 tsp pepper
3 chopped scallions
salt & pepper to taste

Heat oil in non-stick pan and sauté chicken 4 minutes each side or until brown.
Alternativly, grill chicken each side 3 minutes to brown. Remove chicken from pan and add garlic.
Stir 30 seconds, then add remaining ingredients.
Return chicken to pan, reduce heat, cover and simmer 25-30 minutes.
Salt & pepper to taste and serve with fresh vegetables and bread.

Turkey Curry Soup

(from Mike Gamblin)
3 T butter
1 chopped onion
3 diced carrots
2 diced celery stalks
3 tsp curry powder
3 T flour
6 cup chicken stock
2 diced potatos
1 shredded Granny Smith apple
2 cups shredded turkey breast
2 tsp salt
1/2 tsp pepper
2 cups cooked rice

Heat butter in skillet over moderate heat.
Add onion, carrots, and celery and cook 5 minutes.
Add curry to flour and sprinkle over onion mix, cooking until fragrant and starting to brown.
Add stock and bring to a boil.
Add potatos and apple, reduce heat, and simmer 30 minutes. Stir in turkey, salt, and pepper, and simmer an additional 5 minutes.
Serve over rice in bowls.

Baked Chicken Reuben

4 whole boned chicken breasts, halved
1/4 tsp salt
1/8 tsp pepper
16 oz can sauerkraut
4-4"X6" slices of swiss cheese
1-1/4 cup Thousand Island Dressing
1 tbsp. chopped parsley

Place chicken in bottom of greased baking dish.
Sprinkle with salt and pepper.
Drain the sauerkraut, then spread it over the chicken, top with swiss cheese.
Pour the dressing over the cheese.
Cover with foil.
Bake for 1-1/2 hrs at 350 degrees, or until chicken is fork-tender
Sprinkle with parsley and serve.

Thursday, October 10, 2013

Slow Cooker Thai Chicken Soup

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice
  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Friday, August 9, 2013

EZ Crockpot Potato Soup

1 (30 oz.) bag frozen hash-brown potatoes (squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion


1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

Sunday, May 5, 2013


1/2 cup coarse salt
1/2 cup freshly squeezed lime juice (about 4 limes' worth), plus more for garnish
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 cup triple sec
1 cup white tequila
1. Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
2. Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.

Friday, March 29, 2013

Potato Latkes

From Manny's Delicatessen in Chicago via Parade Magazine

Remember: Crispness requires the oil to be very hot - just this side of smoking.

Peel 3/4 lb baking potatoes (russets) and grate medium-coarse (M and I used Simplot Golden potatoes and they were still wonderful). Yield should be about two cups. Combine potatoes and 1/4 cup grated onion in a colander, pressing out as much moisture as possible. Stir potato mixture with 2 large eggs, lightly beaten; 1 tsp salt; 1/8 tsp freshly ground black pepper; 1 Tbsp all-purpose flour; and 1/8 tsp baking powder. Let stand for 5 minutes. In a heavy skillet, melt 1/4 cup butter over medium-high and add 1/2 cup vegetable oil or more - enough to total about a 1/4 inch layer of fat. Drop potato mixture into skillet in 2 Tbsp portions, using a wooden spoon to slightly flatten each one. Don't make them too thin, and don't let them touch. Fry for about 2 minutes or until golden brown. Flip and fry for 1 minute more. Use a slotted spatula to remove from oil; drain on paper towels. Serves 4.

Saturday, February 2, 2013


Ganked from

4 pounds boneless chuck roast
4 clovesgarlic



  1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
  2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
  3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
  5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
  6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Tuesday, January 29, 2013

Emeril's KickedUp Spinach Artichoke Dip

From Parade Magazine:
2 (10-oz) packages fresh spinach, well rinsed, stems trimmed
4 Tbsp unsalted butter
1 cup finely chopped onion
1 Tbsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 tsp fresh lemon juice
1 cup (6 1/2 oz) 1/2-inch cubes Brie cheese, rind removed
1 cup grated Monterey Jack cheese
1 (6 1/2-oz) jar marinated artichoke hearts, drained and chopped
4 strips crisp fried bacon, chopped
1/4 cup freshly grated Parmesan
Assorted chips, such as pita, tortilla, and bagel chips, for dipping
At a glance:Servings: 8
Active Time: 15 min
Total Time: 30 min

1. Preheat oven to 350°F. Lightly grease a 9-inch round ovenproof baking dish and set aside.

2. Bring a medium pot of water to a boil. Add spinach in batches and cook until wilted, 2 to 3 minutes. Drain and refresh under cold running water. Squeeze to remove excess water. Chop and set aside.

3. Melt butter in a medium pot on medium-high. Add onion and cook, stirring, for 3 minutes. Add garlic, salt, black pepper, and cayenne and cook, stirring, for 1 minute. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add milk and cream in a steady stream and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.

4. Add cooked spinach and lemon juice and stir to incorporate. Add Brie and Monterey Jack, artichoke hearts, and bacon; stir well. Remove from heat and pour into prepared baking dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.

Emeril's Gumbo YaYa

From Parade Magazine:
1 (6-lb) roasting chicken or 2 (3-lb) chickens
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 Tbsp plus 1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb andouille or other smoked sausage, finely chopped, plus 1 lb smoked sausage, cut crosswise into 1/4-inch-thick slices
2 Tbsp chopped green onion or scallion (green parts only)
2 Tbsp chopped fresh parsley leaves
Cooked rice (optional)
At a glance:Servings: 10
Active Time: 35 min
Total Time: 4 hr 35 min

directions:1. In a large, heavy pot, combine chicken, water, onions, celery pieces, bay leaves, 1 Tbsp salt, and 1 tsp cayenne. Bring to a boil over high heat, then reduce to medium and cook, partly covered, until chicken is tender, about 2 hours. Remove chicken. Strain and reserve broth.

2. In a large, heavy pot or Dutch oven over medium heat, combine oil and flour. Stirring slowly and constantly, cook over medium heat to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add chopped onion, bell pepper, celery, and sausage. Cook, stirring, until vegetables are very soft, 8 to 10 minutes. Add reserved broth and stir until roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours.

3. Meanwhile, remove skin from chicken and meat from bones, discarding skin and bones. Coarsely chop chicken. Add chicken and sliced sausage to gumbo. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before skimming off fat. Season with remaining salt and pepper. Stir in green onion and parsley. Top with rice, if desired.

Emeril's Columbia Street Grinder

From Parade Magazine:
4 (6-inch) loaves Portuguese stick bread or Italian or French loaves
Balsamic-Herb Vinaigrette
8 oz sliced provolone cheese
8 oz sliced mortadella
8 oz sliced spicy ham, such as capicola
8 oz sliced salami
1 large ripe tomato, cut into 8 (1/4-inch-thick) slices
12 thin onion slices
12 jarred hot or sweet cherry peppers, drained and roughly chopped
2 cups torn green-leaf lettuce
At a glance:Servings: Makes 4 sandwiches
Active Time: 10 min
Total Time: 10 min

directions:1. Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer 1/4 of the provolone, followed by 1/4 of the mortadella, 1/4 of the spicy ham, and 1/4 of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.

2. In a small bowl, toss torn lettuce with some of remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread, and serve.

Friday, January 11, 2013

Hangar Steak Goulash

Ganked from Bridgid

You can make this up to go in the crock pot in just a few minutes, after you fry up a few pieces of bacon for breakfast and it will be ready when most of you get home from work.
1 and 1/2  pound hangar steak.
1  cup dry white wine
7-8  pieces of bacon, four cooked just tender, the remainder cooked crispy for garnish. Save a little bit of the drippings.
2 small cans tomatoes (with juice)
3 celery hearts, chopped (not diced fine)
3/4 large sweet onion sliced
1 Tablespoon Worcestershire sauce
1/2 tsp Jane's Krazy Salt  (Moody's sells it but the website is here. )
1 Tablespoon minced garlic (or 3 cloves)
1  and 1/2 teaspoons dried basil
2 teaspoons HOT Hungarian paprika
Marinate the hangar steak in  a zip lock bag in dry white wine for a few hours (or overnight) in the refrigerator.  Remove meat, reserving 1/2 cup of the wine (discard rest).
Place steak in crock pot and cover with tomatoes, reserved wine, celery, onion, Worcestershire, spices and four chopped slices of the  tender bacon (with a teaspoon of the drippings), reserving crispy bacon bits for topping later. Stir gently, cover and set to cook for low for 8 hours (mine has a feature which will move it to warm when the 8 hours is done).
When you get home remove about a half cup of the broth, let cool slightly and stir in a couple heaping teaspoons of flour if you would like the stock thicker and whisk until there are no lumps. SLOWLY  stream into the crock pot, stirring constantly, then place lid back on, turn heat up if it's on warm and continue cooking another 15-30 minutes to thicken.
Serve in bowls with sour cream and chopped crispy bacon.  This would also be good over noodles for those so inclined.  :-)