Most cultures have a meat-filled pastry: calzones, pasties, pierogies, empanadas, dumplings among them. This is the Eastern European-Slavic version from our “satellite sister,” Jennifer Epps Grasela, Ania’s college roommate and lifelong best friend. This recipe takes about five hours’ work from start to finish, but the result is totally worth it. Bierocks do freeze well, and reheat well in the microwave; we think one day … Continue reading Bierocks
Carla’s recipe card says this is from Ruby McIntyre. If this is really from Miss Ruby, the proprietor of Ruby’s Soul Food Cafe in Kansas City, beloved for fried chicken, chitterlings, and peach cobbler, and by generations of cops and jazz musicians, you will want to try this out. Dissolve yeast in water. After it dissolves, add all other ingredients except flour; slowly add 4 … Continue reading Yeast Rolls
This buttery, nicely sticky topping can be used with any of our sweet roll doughs, but you’ll probably have to double it if your dough makes more than 8 or 10 rolls. Preheat oven to 375 degrees. Pour melted butter into 9 x 9 square pan; grease sides of pan. In small saucepan, combine brown sugar, corn syrup and cinnamon – heat slowly until it … Continue reading Butterscotch Pecan Roll Topping
There had to be a recent German branch of the family somewhere in Grammy’s France-Luxembourg background; there are just too many family recipes that are identical to the ones found in Pennsylvania Dutch or Mennonite cookbooks. But Grammy was a teenager during World War I, and her children’s generation fought in World War II; Germany and German heritage was deeply unpopular then, and many German-Americans … Continue reading Mennonite Cinnamon Rolls
This is a lovely warm tart for the chilly days of winter and early spring. Leeks go out of season in late March or early April, so if you miss it you should wait until October or November for your best shot. Preheat oven to 300 degrees. Butter the bottom and sides of a 9 x 9 baking dish – round is pretty, but you … Continue reading Leek Tart
There are no quantities for Laura’s recipe, because sometimes you’re serving a dinner party, and sometimes you just need one bowl of chicken soup to cure the sniffles. If using fresh spinach, sauté briefly in olive oil and drain well. If using frozen, cook to package directions and drain or squeeze until nearly all the water is out of it. Heat stock or broth and … Continue reading Chicken Soup with Spinach
Everyone who cooked in the 1970s has a version of this recipe tucked away somewhere; ours was a gift from our chef buddy Tom Ayer. Combine avocado, lemon juice, salt and pepper. In separate bowl, mix sour cream, taco seasoning and mayonnaise. Layer in order: beans, avocado mix, sour cream, onions, tomatoes, olives and cheese. Serve with tortilla chips. Continue reading Tex-Mex Layered Dip
Yep, we admit it – it’s kind of cheating to use grocery store spread as a dip base. On the other hand, there is something about that spread (made by a company using the name of a major East Coast city) that just makes it extra tasty. Thaw and drain spinach. Blend with cream cheese and sour cream. Add soy sauce, Lawry’s and hot sauce … Continue reading Spinach Dip
Process all ingredients in food processor until well blended, about 1 minute. Refrigerate until ready to use. Continue reading Salmon Spread
It sounds weird (really, even after having eaten it, it still sounds kind of awful), but it makes delicious comfort food on a cold night. It’s wonderful with cornbread. And in a year when beef prices have blown holes through supermarket ceilings, it’s nice to find a great recipe for an unloved and unlovely cut of meat. Sear the pork steaks on high heat; salt … Continue reading Baked Pork with Green Beans
Around Our Table 