Monday, July 24, 2017

Kari Sue's Barbecue Sauce

It's barbecue season, so it's time to make barbecue sauce. Mom and Grandpa put this sauce together one summer years ago. Since Mom just makes it "to taste," there are few specific amounts in this recipe. Just fiddle with the ratios until it tastes right.

KARI SUE'S BARBECUE SAUCE
ketchup
some shakes of Worcestershire sauce
1 onion, blended to a paste
salt and pepper to taste
1-2 T. vegetable oil
brown sugar
a few shakes of liquid smoke

Put it all togetha. Slather it on ribs, chicken, or whatever's gone on the grill (it's even good on corn on the cob).

Contributor: Karin Buck

Tuesday, May 23, 2017

Dutch Apple Puffs

Grandma Kest used to make these. Now you can too. And you'll have friends, family and total strangers following you around, shamelessly begging for more.

DUTCH APPLE PUFFS
1 cup warm water
1 envelope dry yeast
⅓ cup sugar
1 t. salt
1 egg
¼ cup margarine or butter
2 cups all-purpose flour
½ t. cinnamon
⅛ t. nutmeg
⅛ t. ground cloves
5 large cooking apples
1 to 2 quarts oil for deep frying

Dissolve yeast in warm water. Add sugar, salt, egg and oil and beat on medium speed for 2 minutes. Add flour and spices. Beat another 3 minutes. Cover bowl and let rise in a warm place for 1 hour, or until the batter doubles in bulk.

Core and peel apples; slice into thin rings (about ¼" thick). Dip rings into flour, then into yeast batter. Drop into hot oil (375° F) and fry until golden brown. Turn and fry on other side. Fish out puffs and let drain on paper towels.

While puffs are still hot, roll them in a bowl of powdered sugar. Put on serving plate and top with another dusting of powdered sugar. Serve warm.

Serves many.

Contributor: Catharina Kest, via Karin Buck

Wednesday, November 16, 2016

Chicken-Corn Soup

For our occasional Soup Nights in fall, winter and early spring, I try to make at least one offering that can be enjoyed by people with dietary restrictions (in the past, our guests have been Type 2 diabetics, celiacs, vegans, and people with food allergies). Here's one I put together for a guest whose doctor had taken her off onions, garlic and dairy products. It takes some extra prep work because dairy, onions and garlic are in many, MANY prepared foods. Despite the ingredient restrictions, I think it turned out pretty tasty.

CHICKEN-CORN SOUP

Cashew cream:
Get a package of raw cashews (Trader Joe’s sells them), dump them in a bowl, cover with water and let sit in the fridge overnight. Blend cashews and water very thoroughly, until the mixture reaches the consistency of cream. This keeps in the fridge for about a week.

Chicken prep:
1 whole raw chicken
your favorite gluten-free soy sauce (I used San-J Tamari)

Roast the chicken using your preferred method, basting with gluten-free soy sauce for a flavor boost. Let it cool a bit, pick the meat from the bones and reserve for later, and make chicken broth from the carcass (taking care not to add onion or garlic to the broth). Now forge boldly ahead with the recipe!

Soup:
3 cups frozen corn kernels
1 quart homemade chicken broth (see above)
2 T. Nucoa or other dairy-free margarine, or use oil
4 T. cashew cream (see above) or other dairy-free cream substitute
2 t. cumin seed, freshly toasted in a dry pan, then ground in a mortar
A good dash of nutmeg
A couple good dashes of cayenne pepper
Salt and fresh-ground pepper to taste
Reserved chicken meat (see above)

Additionals/optionals:
cooked crumbled bacon (check that the bacon is gluten-free -- all bacon should be, but sometimes cross-contamination occurs in processing)
chopped chives (NOTE: some folks who can't eat onions also can't eat chives, so keep 'em separate)

In a medium stockpot, melt margarine. Add corn, chicken stock, cumin, nutmeg, cayenne and pepper and let it simmer until the corn is cooked. Transfer in batches to a blender and blend about 4 minutes, or until it’s really velvety smooth. Return to the pot and add chicken meat and cashew cream, and heat through. Salt to taste. Serve with bacon and chives on the side for diners to garnish as desired.

Feeds many.

The freshly-toasted and ground cumin and soy sauce give this soup a great savory note that offsets the sweetness of the corn and cashew cream. In fact, if I were to do this again I'd add more cumin, but try it this way first, then adjust to your taste.

By the way, guests who didn't have dietary restrictions also OM NOM NOMmed this soup until it was gone, so really, it's good.

Contributor: Suzanne Houghton

Saturday, September 10, 2016

Creamy Pumpkin Soup

I can't help it; it's fall! You don't have to have made it to the Autumnal Equinox to declare fall; the weather does it for you. (Well, that and Starbucks' annual unveiling of the Pumpkin Spice Latte.)

CREAMY PUMPKIN SOUP

3 cups chicken stock
¾ t. salt
1 15 oz. can pumpkin puree
½ cup chopped onion
¼ t. thyme
1 clove garlic, minced
2 whole black peppercorns
¼ cup heavy whipping cream
fresh parsley to garnish

In a saucepan, heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer uncovered 30 minutes or until onions are tender.

Puree the soup in batches, 1 cup at a time, using a blender or food processor (immersion blenders don't usually take care of all the onions, and this is a cream soup).

Return soup to saucepan, bring back to a boil, and simmer uncovered another 30 minutes, or until the soup has thickened. Stir in heavy cream, pour into bowls and garnish with fresh parsley.

Serves 4.

Shamelessly stolen from the Internet and tweaked by Suzanne Houghton. Because that's how I roll.

Sunday, July 19, 2015

Tuna Noodle Casserole

David loves casseroles. LOVES THEM. He keeps talking about starting a food truck that sells nothing but casserole. (Gold mine idea, btw.) In his honor, we are proud to present:

TUNA NOODLE CASSEROLE
10¾ oz. can condensed cream of mushroom soup
½ cup milk
2 cans (6 oz. each) quality tuna, drained and flaked (life's too short to eat bad tuna)
1 cup frozen baby peas
¼ cup red bell pepper, diced (add more if you like -- I do!)
3 cups cooked pasta, such as egg noodles or elbow macaroni
½ cup breadcrumbs (panko is fantastic for this)
2 T. melted butter

Preheat oven to 400 degrees. In a 9x13" glass baking dish, thoroughly combine soup, milk, tuna, peas, bell pepper and pasta. Bake 20 minutes.

Remove dish from oven and stir thoroughly. Stir together breadcrumbs and butter and sprinkle them over the top of the casserole. Return dish to oven and bake about 15 minutes more, until the topping is nicely browned and the casserole is bubbling around the edges of the dish.

Serves 4.

You can transform this recipe into Chicken Noodle Casserole by substituting 12 oz. canned chicken chunks, drained and flaked, for the tuna. Oh yeah, and David would tell you not to mess with breadcrumbs and butter; go grab a good handful of potato chips, crunch them up good and sprinkle THAT over the casserole instead.

Shamelessly stolen from the Look and Cook Book by Tina Davis.

Tuesday, June 30, 2015

Potato Salad

Everyone in the fam who makes this has tweaked it to some extent, but this is the way Grandma Eriksson made hers.

POTATO SALAD
Salad:
about 6 medium-sized russet potatoes
6 boiled eggs, peeled and chopped
2-3 stalks celery, chopped
1 bunch green onions, trimmed and finely chopped
1 small can chopped olives, drained
1 jar pimentos, drained and chopped
2-3 medium-sized dill pickles, chopped
1-2 tablespoons fresh parsley, chopped
about 4 oz. boiled luncheon ham, diced
salt and pepper

Dressing:
1 cup mayonnaise
2 T. yellow mustard
a little pickle juice to achieve dressing consistency

Boil potatoes in their skins. When they are fork-tender, remove them from the boiling water, place them on a plate and allow them to cool. Peel the potatoes, cut them into about ½" dice, and place in a large bowl. Add eggs, celery, green onions, olives, pimentos, pickles, parsley and ham; stir gently to combine. In a smaller bowl, mix together the dressing ingredients and fold the dressing gently into the salad. Salt and pepper salad to taste. Refrigerate a few hours before serving to allow flavors to blend. Check flavors and adjust seasoning if needed before serving.

Makes, I don't know, about 8 servings.

Contributor: Norma Eriksson

Monday, June 29, 2015

Buttermilk Pie

Really? Yes, really.

BUTTERMILK PIE
2 cups sugar
2 T. flour
¾ stick melted butter
4 eggs, beaten
⅔ cup buttermilk
1 t. vanilla
1 unbaked pie shell (make your own or buy pie crust, your call)

Preheat oven to 325 degrees. Beat all ingredients together and pour into pie shell. Bake for about 40 minutes or until softly firm. Serve with a dollop of whipped cream and raspberries.

Serves 8.

Contributor: Karin Buck