Carla was given this recipe by a co-worker whose husband was a chef. Preheat oven to 325 degrees. Line 9-inch pan with pie crust and blind bake. Sauté onions in butter until they have become tender and turned clear. Drain off excess butter. In bowl, combine eggs and half and half; whip two minutes by hand with whisk or at lowest speed in mixer. Fold … Continue reading Quiche Lorraine II
We’ve never been able to precisely replicate the “cheese pie” served at Andre’s Confiserie Suisse in Kansas City, but this one is close. There is no quiche recipe, notwithstanding the excellent work of Julia Child, that will turn out a cheese pie, or a cheese pie with onion and bacon, as good as Andre Bollier’s. Preheat oven to 350 degrees. Line 9-inch pie pan with … Continue reading Quiche Lorraine I
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
Around Our Table 