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
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
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
This recipe is from the Brookville Hotel near Salina, Kansas; it served made-to-order pan-fried chicken, farm-style sides, the best bread and butter pickles on the planet, and this wonderful creamed corn, which bears no resemblance whatsoever to the watery sludge in the canned version. Cook corn in small amount of water. Add salt, sugar and ½ cup of the cream. Bring to boil. Dissolve the … Continue reading Brookville Hotel Creamed-Style Corn
My local farmers’ market doesn’t open until the second week of April, but after a couple of nearly 70-degree February days I have started thinking a lot about those lovely Saturday mornings and the prospect of fresh vegetables. I try to arrive about 15 minutes before the market actually opens, so I have enough time to find a parking place that isn’t blocks away and … Continue reading spring can’t come too soon for me
A sweet vinaigrette-based cole slaw that even opponents of cole slaw can love. Ania wheedled the recipe from a friend who made it every year for the Lenten fish fry at her church. Combine cabbage, onion and 1 cup sugar in large bowl; set aside to cure. In saucepan, combine remaining ingredients and bring to boil. Remove from heat, and pour over cabbage. Mix thoroughly … Continue reading Fish Fry Cole Slaw
As simple as this may be, it’s still the side dish that disappears first at holiday meals because it’s so tasty. Continue reading Corn Pudding
Around Our Table 