Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse. Continue reading Banana Pudding
For the cake: Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a tube or Bundt pan – whichever you choose, butter the pan generously. In stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add mashed banana and vanilla, then sour cream. Add flour, … Continue reading Banana Nut Coffee Cake with Caramel Icing
Apple cider vinegar gives deviled eggs a tangy flavor, but it’s not for everyone. Ania didn’t use dry mustard in her eggs, but Carla does (and uses rice vinegar). You can sprinkle eggs with the traditional paprika, preferably Hungarian sweet, but if you got a big tax refund this year, topping them with black caviar is nice, too. Our McIntyre cousins love diced sweet pickles … Continue reading Deviled Eggs
This recipe was perfect for three sisters in the kitchen: one at the stove, one at the filling and rolling the crepes, and one working on the next batch of batter. We refuse to guarantee the number of finished crepes you will end up with, although this recipe should give you about six to eight. For one thing, if this is your first attempt at … Continue reading Mamcik’s Crepes and Cheese Blintzes
This recipe offers you a great excuse to take a Saturday morning spring drive to a pick-your-own asparagus farm. Take along a small child, even if you have to borrow one from a friend – children are shorter and closer to the ground so you will have to do less bending over to snap the stalks, and kids are greatly amused by the hide-and-seek process … Continue reading Asparagus Cheese Strata
This is a delicious way to use up St. Patrick’s Day leftovers. Preheat oven to 350 degrees. Butter bread on one side and place in 9×13 baking pan buttered side down. Cook sauerkraut in beer for about 10 minutes; drain well. Layer sauerkraut over bread, then Swiss cheese, then corned beef, then another layer of Swiss cheese. Bake at 350 degrees for 30 minutes. Mix … Continue reading Reuben Casserole
Preheat oven to 375 degrees. Line 9-inch pie pan with one pie crust. In skillet, sauté onions in butter until tender. Reserve 1 tablespoon each of chopped tomato and sliced olives. Stir remaining tomato, olives, garlic powder, cumin, pepper, and chiles into skillet. In small bowl, combine beaten eggs and Tabasco; beat well. Reserve 2 tablespoons of egg mix. Stir ½ cup of each cheese … Continue reading Mexican Quiche
Preheat oven to 375 degrees. Fry sausage and remove from skillet. Sauté onions, green peppers and mushrooms in sausage drippings; remove from skillet and drain. Combine vegetables, sausage, seasoning, flour, and cheese, and place into pie crust. Combine eggs and milk and pour over sausage mix. Bake at 375 degrees for 30 to 45 minutes or until eggs are set. Continue reading Reggie’s Quiche
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
Around Our Table 