Rob and Hallie If this bread isn’t on the table, it isn’t St. Patrick’s Day dinner. Preheat oven to 350 degrees, and generously butter an 8- to 9-inch round pan. Stir dry ingredients together, then add currants. Add milk until mix resembles biscuit dough. Pour into buttered pan, and immediately* bake at 350 degrees for 40 minutes. Cool 10 minutes and remove from pan; cool … Continue reading Irish Soda Bread
Crush graham crackers and mix with ¼ cup white sugar and ¼ cup brown sugar. Press into 8- or 9-inch pie pan, reserving some crumbs for the top of the pie. In top of a double boiler, combine cornstarch, milk, ½ cup sugar and 3 egg yolks. Cook over low to medium heat until mixture coats the back of a spoon. Pour custard into pie … Continue reading Custard Crumb Pie
In large skillet, brown large onion in 2 tablespoons of olive oil. Add ground beef, and brown well. Add tomatoes, salt, pepper, paprika and chili powder to taste. Preheat oven to 350 degrees. Mix water, cornmeal and 1/2 teaspoon of salt in a small saucepan. Cook over medium heat until it thickens, about 5 minutes. Spread layer of cooked cornmeal in bottom of greased 9 … Continue reading Tamale Pie
Auntie Ruth was Granddaddy’s older sister – a kindergarten teacher and the darling of all the tots in the family. She passed down the one truly infallible cure for hiccups, time-tested in all her decades of dealing with five-year-olds: ten swallows of water, with no pauses for breath or anything else. She also was a wonderful cook who turned out perfect, elegant meals in the … Continue reading Cheese and Mushroom Casserole
Cut celery into half-inch slices; put into stockpot and cover halfway with boiling salted water. Return to boil and cook for 10-15 minutes. Reserve one cup of the cooking water, and drain the rest. Preheat oven to 350 degrees. In separate saucepan, melt 4 tablespoons of butter, add flour and make a roux. Gradually add the milk, and cook until smooth. Add celery water; toss … Continue reading Celery Casserole
Ania and Carla got hooked on this salad in Traverse City, Michigan, at a now-closed restaurant called Mabel’s. To make it, we now routinely order dried cherries and cherry vinaigrette dressing from Traverse City stores – our favorite is Benjamin Twiggs. This salad is perfect for a hot July night, even if you’re nowhere near the Cherry Capital of the World. Gently sauté chicken breasts … Continue reading Cherry Chicken Salad
This was one of our great-great-grandmother’s canning recipes. If you know how to can produce safely, go for it. We make a half- or quarter-recipe – the pickles will keep in the refrigerator for about a week, and the neighbors are very happy when we share a jar or two. Combine cucumbers, onions, salt, and a couple of cups of ice cubes in a large … Continue reading Bread and Butter Pickles
Cook quinoa according to package instructions. Juice the two limes. Whisk the lime juice with olive oil and salt. Mix quinoa with black beans, corn, tomato, onion and cilantro, and pour juice over all. Mix well, and chill overnight. *I never include cilantro, because we are among those who think it tastes the way laundry soap smells. You can put in parsley or substitute some … Continue reading Quinoa and Pico Salad
One of Laura’s favorite recipes. Mix sugar and water, and heat until sugar is dissolved. Add all other ingredients except orange slices. Simmer for 15 minutes. Peel and slice oranges. Strain sugar syrup and pour over oranges. Chill several hours before serving. Continue reading Oranges in Wine
Sauté mushrooms in butter. Dissolve flour in chicken broth, and add mixture to mushrooms. Add seasonings and salt; cook 5 minutes. Stir in cream (and sherry), and cook for and additional 5 minutes. Pour into baking dish and top with cheese; place under broiler until top begins to brown and bubble. Serve immediately. Note: you also can use this as a filling for vol-au-vent shells … Continue reading Mushrooms au Gratin
Around Our Table 