This isn’t Jamie Oliver’s version – although we are determined to try that soon, because it sounds delicious. Nope, this is a childhood favorite from Stephenson’s Apple Farm Restaurant. We loved it – farm-style cooking, with apple cider pressed from the farm’s orchards while you waited for a table, and apple fritters, always, for dessert. We miss it still. In 2024, one of the Stephenson … Continue reading Chicken in Milk
Thaw the puff pastry for about 30 minutes. Roll it out to about 9 x 9; place onto baking sheet lined with parchment paper and prick the top. Refrigerate until the topping is ready. Preheat oven to 425 degrees. Sauté bacon; drain the grease from the pan, add olive oil/butter to the pan and sauté the onion until caramelized. In a food processor, combine the … Continue reading Bacon and Caramelized Onion Tart
A nice hot dinner on a winter’s day, not to mention a way to use up some leftover turkey. Preheat oven to 350 degrees; Butter a 2-quart casserole dish. Cook wild rice according to package directions; set aside. Brown sausage and onion; drain. Add vegetables and cook until tender. Add flour, pepper, broth, and milk; cook until bubbly and thickened, about 1 minute more. Add … Continue reading Sausage and Wild Rice Casserole
The writer Calvin Trillin once wrote that he and his sister Sukey were the only people he ever knew who ate at Nu-Way’s on Troost in Kansas City; we never knew anyone else who ate there either, but we stopped there for hamburgers nearly every time we came home from Starlight Theater on summer nights. Nu-Way on Troost has long since vanished, but there are … Continue reading Nu-Way Burgers
Mixed vegetable and meat kabobs take some practice. They always look great on TV, but in the real world, meat and vegetables don’t cook at the same temperature or for the same length of time. In particular, when beef or chicken are fully cooked, onions will still be raw with burned edges, and tomatoes will be mushy. If you want to go to the trouble … Continue reading Kabobs
In large skillet or wok, sauté garlic in oil. Add beef and cook for 5 minutes. Add ginger, salt and pepper; then broth, bell peppers and onions, and cook. In small separate bowl, mix soy sauce, sugar, water and cornstarch; when mixed, add to beef and cook until thickened. Stir in water chestnuts and serve over hot rice. from Marshall and Curt Johnson (pictured above, … Continue reading Pepper Steak
One of the nephews requested this today for an upcoming family dinner, so I’m sharing it here. Serves 6-8, but see note below. Trim beef and cut into strips; dredge in flour. Sauté mushrooms and onions in half of butter; remove from pan. Melt rest of butter in the pan and brown the beef strips. Add salt and consommé. Simmer, stirring occasionally until meat is … Continue reading Beef Stroganoff
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
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
Preheat oven to 350 degrees. Mix all ingredients lightly with hands – do not squish or overmix. Pat meat into a loaf form on a greased shallow baking dish. Sprinkle a little more Maggi over the top, and bake at 350 degrees for about 1 hour or until cooked through. Note: Carla likes to spread a couple of tablespoons of tomato paste over the top … Continue reading Meatloaf
Around Our Table 