|
|
|
the main dish section of the cookbook included quite an array of entr�es,
ranging from old chestnuts like tator tot casserole to the staged and elaborate
art's beach brunch, more properly an event that a mere recipe. a recipe for a
good time, perhaps, which is really what the whole thing was about, anyway.
art's beach brunch
"abandon all hope cholesterol watchers and teetotalers."
a traditional and classic waterfront
happening hosted by dr. arthur webster woodward and preserved for posterity by
david spencer woodward
these classic dishes were a buzzards bay tradition and were a particular
favorite of uncle art, especially on labor day, in preparation for the rigors of
dock, lift, and boat removal and storage. after cold and wet sailboat racing the
two previous days, these dishes are the perfect "carb-up." art's brunch could
also include pancakes, eggs (scrambled or fried), chicago rolls (sinkers),
bacon, ham, sausage of any size, shape or color, and various other goodies.
rummy mary
combine all ingredients over ice. stir. float celery salt.
rumdriver
combine over ice.
steak fingers
-
2 lbs sirloin steak
-
3/4 cup flour
-
salt
-
pepper
-
oil for deep frying
cut steak into finger-size pieces. combine flour, salt and pepper in paper
sack. shake steak pieces in flour until thoroughly coated. fry in huge cast iron
skillet over equally huge open fire on beach until done. keep cook supplied with
fresh rummy mary�s or rumdrivers. kibitzing encouraged but no kicking sand into
the skillet.
raw fry potatoes
-
14 lg. baking
potatoes
-
2 onions, sliced
-
4 stalks celery, chopped
-
oil for frying
-
butter or margarine
-
lawry's seasoned salt
-
pepper
wash potatoes and slice, leaving skin on. combine with onions and celery.
heat oil in an immense cast iron fry pan and add potato mixture. season and dab
with butter or margarine pats. turn often.
art's "red eye" gravy
after removing steak fingers, remove all of oil except approx. 4 tbsp. stir
in flour until it is a paste-like consistency. cook until brown. add milk and
stir until thoroughly mixed. season to taste and cook until gravy is thickened.
serve over raw fry potatoes.
says david, "red eye gravy hails from the hills of kentucky and tennessee
and is prepared by deglazing a pan with coffee. art's red eye gravy is in
actuality a cream gravy. one is only to conclude that the "red eye" refers to
the condition of the chef at the time of preparation."
"this
is no recipe � it's an event!"
arkansas dove
dr. philip and kathy woodward
well, he may be dr. phillip a. woodward to hot springs, ar, but he's
"flipper" to the rest of us. and kathy is kathy, lovely and poised and a
pleasure to be around, at the lake or anywhere else.
and i'm betting that this will be equally good with any small game bird, be
it iowa pheasant or washington grouse or new mexico quail.
allow several dove per person. remove the breast portions and marinate 3 to
4 hours in the worcestershire and lemon. wrap in bacon strips and set in a
baking dish along with the orange juice. bake at 350� f. for 1 hour.
try serving this with a mellow cabernet sauvignon with wild rice pilaf on
the side and harvey wallbanger cake for dessert. does that sound good, or what?
traditional tuna casserole
bernice sharp
bernice lived in the farm house up on the hill behind what used to be suzie
dawson's store, where we kids used to sometimes hike to get some candy. it was a
little longer walk and a change of pace from dieterlin's, up across dodges
point. later on, mom got to know bernice and she helped out at the cottage some.
bernice was one of those �salt of the earth� people and she and mom got to be
very good friends. she kept a bottle of blackberry brandy on tap in the kitchen
and would share a shot of it with visitors to the farm.
mix together in a greased casserole dish and bake 30 minutes at 350� f.
chile relleno casserole
steve hayward
personally, i think this is better than the real thing, the real thing being
traditional chiles relleno, which are large green chiles stuffed with cheese and
deep fried. it has all the flavor of chiles relleno, but is easier to make and
there's no deep frying involved.
-
1 cup half & half
-
2 eggs
-
1/3 cup flour
-
2 tsp cilantro
-
8 oz monterey jack cheese, shredded
-
8 oz colby or cheddar cheese, shredded
-
2 - 4 oz cans whole green chiles
-
1/2 cup chunky salsa
beat together the half & half, eggs, flour and cilantro until smooth. rinse
the chiles and dry. mix the cheeses, reserving 1/2 cup for the topping.
alternate layers of cheese, chiles, and egg mixture in a casserole dish that has
been greased or sprayed with pam. top with salsa and cheese. bake at 350� f. for
1 hour.
serves 4 to 6 modestly, or 2 generously with leftovers for lunch (warm up in
the microwave). also good with frijoles refritos on the side and, perhaps, a
corona to wash it down.
clam chowder
suzie hayward
hmmm. this sounds suspiciously like my clam chowder recipe. i think i'm the victim of industrial
espionage. maybe i should put in a claim for royalties.
if you happen to have fresh steamer clams available, pass on the canned
clams and use about 1-1/2 dozen littleneck clams, or try substituting some ling
cod or rockfish chunks. some folks like to add some canned yellow corn, too.
in a large sauce pan or pot, brown the bacon and drain off most of the fat.
add the celery and onion and saut� until celery is almost soft. while that is
cooking add salt, pepper, minced garlic and paprika to taste. then add potatoes
and clams and enough water to cover all ingredients in the pot. simmer until
potatoes are tender. add evaporated milk.
if you�d like to thicken the chowder a bit, shake together some flour and
water and gradually add this to the chowder, while stirring, until the chowder
is about the same thickness as stew. do your final taste test, season to
perfection, float a couple of pats of butter, and voila!, the chowder is ready
to eat.
connie's spaghetti sauce
a marinaro family favorite shared with us
by
connie anderson woodward
connie�s recipe comes to us by way of the marinaro family who hail from
little italy on des moines' south side. this recipe is a combination of one
from her aunt and the sauce from an italian restaurant on s.w. 9th called little
joe's.
-
1 1/2 lbs ground chuck
-
1 lb italian sausage
-
1 onion, chopped
-
3 cloves garlic, minced
-
2 large cans contadina tomato paste
-
2 cans water
-
2 - 15 oz cans tomato sauce
-
large pinch of oregano
-
1 tbsp italian herb seasoning
-
1 tsp cayenne pepper
-
1 tsp chili powder
-
1 bay leaf
-
1/4 jar kraft parmesan cheese (really, kids, it works
better than the real thing)
-
salt & pepper
brown ground chuck and sausage in a large pan, then drain. add all other
ingredients except parmesan cheese. simmer for two hours. stir parmesan into
sauce and correct the seasoning.
chicken and the sea
(crab-stuffed chicken breasts with
mustard sauce)
david and connie woodward
stuffing
melt butter and heat olive oil. saut� mushrooms, onions and crab. add
seasonings. when onion is translucent, de-glaze pan with the 1 cup white wine.
add bread crumbs until all liquid is absorbed. stir in mustard sauce and set
aside to cool.
mustard sauce
-
2 - 3 tbsp dijon mustard
-
juice of 1 lemon
-
1 cup heavy cream
-
1 cup white wine
-
1/4 cup brown stock
-
1/4 cup chicken broth
-
2 tbsp flour
-
2 tbsp butter
mix mustard, lemon and cream to form a smooth sauce. in a pan heat butter.
when melted stir in flour to form paste. cook for 3 minutes. add 1 cup white
wine and heat until it starts to boil. add chicken broth, brown stock and
mustard mixture. simmer for 3 to 4 minutes, stirring constantly. if too thick,
add broth. if too thin, add cream.
assembly
-
6 whole chicken breasts
-
creole seasoning
-
stuffing
-
mustard sauce
lightly pound chicken breasts. season lightly with creole seasoning. place 2
tbsp. of stuffing (or as much as it will hold) in center of underside of breast.
fold top over and seal. place in pan with other assembled breasts. pour mustard
sauce over all breasts. bake for 25 to 30 minutes at 325� f. place breasts on
serving plate, spoon sauce over them, and serve.
dago beef, chicago style
greg "dago red"
bombinski
i thought "bombinski" was polish. so what gives with the italian and tex-mex
specialties? what happened to the kielbasa? or the bitki z kapusta?
somebody better buy that boy a good polish-american cookbook. i think he's lost
his roots.
-
4 lb boneless beef
roast
-
6 cups water
-
6 beef bouillon cubes
-
1 tbsp ea marjoram, thyme, oregano, basil
-
1 tbsp worcestershire sauce
-
1/2 tsp garlic powder
-
2 green bell peppers, cut up
-
few drops tabasco
-
salt & pepper
roast the beef to medium rare. refrigerate until completely cold. slice
paper thin, using an electric deli slicer, if you can scare one up. bring the
water and other ingredients to a boil. remove from heat, add the sliced beef,
and marinate overnight. put into oven and heat to serving temperature, being
careful not to boil.
big ed's pork chops
james roy woodward
simple and flavorful, this is a classic barbeque
that belongs in the back-yard repertoire of any hayward or woodward.
grandpa roy started it all with those firepit conflagrations he
euphemistically referred to as "steak grills." gad! he'd put about half an oak
tree in that big old brick-and-stone fireplace in the back yard of the cottage
at the lake and get a bed of coals going that would about send the grill into
melt-down. the steaks (sirloin, about a foot thick) would go on in special steel
baskets at the precise moment the coals were pronounced ready. while they were
being charred, a huge platter went on the back of the wire grid to warm. when
everything came off the fireplace the steaks were smothered with a pound or so
of fresh butter. at the table there would be fresh corn-on-the-cob, more fresh
butter, and a couple of loaves of white bread to sop up the steak juice.
grandkids were considered fair game for clean-up duty, which consisted of
taking the wire baskets down to the lakeshore and swishing them thoroughly in
the sand and then rinsing in the lake to clean off all the charred stuff. for
years i cleaned utensils that way when on camping trips with my own kids.
jim notes, "dad doesn't remember where he got this recipe but it was
sometime during the 50's in california while he was at u.c.l.a. as the chops
cooked, dad would scoop the onions out of the marinade and eat them. i can't
imagine why they called him 'the human garbage can' in college at grinnell!"
marinate the pork chops in soy sauce and onions for an hour or so. cook on
the bbq grill for 5 minutes per
side over direct heat and then 15 minutes per side with covered indirect heat.
gas grills or webers work great for this.
filet of pork
cynthia woodward peterson
ever wonder how to do something really good with pork without having to
resort to pork chops all of the time? here's the answer! cindy says this is "very
good." she understated it. this is really excellent! besides which, it
ends up being almost a one-dish meal, with meat, veggies and noodles all
combined.
brown the tenderloins on all sides in a skillet with 1 tbsp. of the butter
and oil. season to taste with salt and pepper and remove from pan. add the
remaining 1 tbsp. butter and oil and saut� the celery, carrots, onions and
mushrooms. after 5 minutes add the wine and cook another minute. then add the
chicken stock which has been mixed with the flour and cook just until the
mixture thickens. place the tenderloins in a baking dish, cover with the
vegetable mixture, cover and bake at 325� f. about 1 1/2 hours. slice the
tenderloin and serve over noodles with the veggies and sauce. garnish with
parsley sprinkled over the top of the sauce.
frito pie
john a. hayward
this was one of johnny�s bachelor dishes. he�s get home from school or work
and throw this together, then head out for the library or wherever.
-
half bag fritos,
crumbled in baking dish
-
1 can chili w/o
beans, heated and poured over
-
grated cheddar cheese to cover
-
rest of fritos
-
another can of chili
-
more cheese on top
bake long enough to melt cheese.
green chile stew
suzanne lynne hayward
this is another in sue's continuing series of good things to eat from her
years in new mexico. an easy way of preparing a basic, but quite tasty, green
chile stew. you could also use fresh chiles and roast and peel them, or frozen
chiles that have already been roasted, or home-canned (jarred) chiles. vary the
amount to suit your taste. for the ground beef you could substitute chunks of
beef or venison or even chicken or pork, for that matter. other veggies could be
added, like tomatoes or beans or hominy. the possibilities are endless, so
experiment to your heart's content.
brown the ground beef and onion in a heavy pot. when the pinkness is gone
from the meat, drain the grease. add the seasonings and mix into the meat
mixture. add the potatoes and enough water to cover. bring to a boil, then cover
and cook over medium heat for about 15 minutes. thicken with flour and water to
desired consistency. serve with tortillas or corn bread.
greg's spaghetti sauce
greg bombinski
if you're into planning ahead, something i was never much good at, this
sauce is one that lends itself well to making in advance and freezing in mason
jars. a quart is about right for three or four people, or a couple of bombinskis
or woodwards.
-
1 lb ground beef
-
1 lb italian sausage
-
1 med onion
-
1 green bell pepper
-
1 - 28 oz can tomatoes
-
1 - 15 oz can tomato sauce
-
1 - 15 oz can tomato pur�e
-
2 - 6 oz cans tomato paste
-
1 small can mushrooms
-
1 tbsp sugar
-
1 tbsp italian dressing
-
2 bay leaves
-
dash of cayenne
-
salt & pepper
greg has a way with directions. here's a quote: "dump all the tomato stuff
in a pot and heat. brown the 'burger, sausage and onion. add it to the sauce.
throw in the seasonings. simmer all day. eat it or freeze it."
iowa country fried chicken
sunday dinner at the webster farm in floyd county
by
adelia knapp fluent, grandmother of lynne a. webster
mom writes, "one of my favorite recollections is seeing that big platter of
luscious chicken on the big square back porch table at
pei tai ho (the clear lake cottage).
we always had mashed potatoes and gravy with the chicken, plus whatever
vegetable was available fresh. i remember snapping beans, shelling peas, husking
corn, and cutting up rutabagas while sitting on the dock with mother. she was
lame, but we had the most wonderful times together there!
"i remember one time that we took a roaster of this chicken to a clear lake
yacht club party back in the early '40's. the c.l.y.c. at that time had just a
big potluck picnic to end the season and dole out trophies, recognize judges,
etc. everybody waited for mother and dad and the rest of us to appear, and then
the chicken disappeared like 'grant took richmond!'"
-
2 to 3 chickens,
cut-up into serving pieces
-
flour, seasoned with salt and pepper
-
1/4 cup lard or crisco
-
1/4 cup butter
-
2 cups water
-
1/2 cup flour
-
2 cups milk
put the chicken, including the necks, wings, backs and all, into a paper
sack along with the seasoned flour. shake until the chicken pieces are well
coated. melt the lard and butter in a heavy cast iron skillet and brown the
chicken pieces. transfer the chicken to a roasting pan (like those big aluminum
oval ones), add the water and place into the oven at 325� for 2 to 3 hours. take
from oven, remove chicken, and make milk gravy with the drippings in the bottom
of the roaster. shake the flour with the milk, stir into the drippings, and
continue stirring constantly over high heat until thick and smooth. add more
milk or flour as needed. if the gravy becomes lumpy use egg beater or wire whisk
to smooth it out.
libby's eggs with green chiles and cheese
elizabeth jean hayward
this is a libby original. and is it ever good! best, once again, with fresh
whatcom county barred rock eggs, but if you
don�t happen to have a barred rock layer in the yard, take whatever you can get.
it'll still be delicious!
this recipe is really a combination of washington and new mexico (just like
libby). it's sort of like taking some of the best of both and putting it all
together to make something even better.
-
2 tbsp butter or margarine
-
8 eggs
-
2 tbsp milk
-
dash salt & pepper
-
1 - 4 oz can chopped green chiles
-
1/4 cup chopped walla walla onion
-
1 cup grated tillamook medium cheddar cheese
melt the butter or margarine in a heavy skillet. beat the eggs with the milk until fluffy, add the salt and pepper, then stir in
the green chiles. saut� the onions in the butter until slightly brown, then stir
in the egg mixture. cook in the skillet until liquid is completely but just
barely absorbed. remove from heat, sprinkle the cheese evenly over the top,
cover, and let stand for three to four minutes. serve hot.
mock quiche
a hotdish by mary smith
this hotdish enhanced david and connie�s wedding shower on june 23, 1982.
they later went on to found conwood enterprises, which has evolved into a very
successful video production company.
-
9 slices of bread, sans crusts, cubed
-
1 1/2 lb sausage, cooked and drained
-
1 1/2 lb cheddar cheese, cubed
-
1 green pepper, chopped fine
-
1 med onion, chopped fine
-
9 eggs, beaten
-
3 cups milk
-
salt & pepper to taste
put bread cubes into the bottom of a buttered 9 x 13-inch pan, add the meat,
green pepper and onions, mixed together, and sprinkle with salt and pepper.
cover with the cheese. add milk to the eggs and pour over all. store in
refrigerator several hours. bake at 350� f. for 45 minutes, set aside for 10
minutes, and serve.
seattle power squadron barbecue salmon
an olsen family secret willingly revealed by
lt. eric olsen, special events chmn.
i was active in the power squadron for a few years in seattle during the
mid-eighties. it's a great bunch of just folks, a volunteer group dedicated to
increasing the level of boating knowledge through educational activities, mostly
classroom based. a person with the power squadron rank of ap (advanced pilot)
can easily handle the coast guard licensing examinations up through near
coastal, which was why i originally got involved.
eric was our special events officer, and arranged a barbecue at a marine
park on lake washington, near renton. he also acted as head cook and introduced
us to an olsen family method for doing barbecued salmon
that is just out of this world! it was such a hit that the salmon barbecue
became a power squadron tradition and, as far as i know, is still happening each
summer. so many people were pestering eric for the recipe that he published it
in the pilot, the sps monthly newsletter. i quote it here:
"split the salmon down the backbone so that you have two halves lying with
the skin side down. sprinkle with hickory smoked salt first, then coat
lightly with brown sugar, at least three hours before cooking. once the salt and
sugar has glazed (about 15 min.), place slices of lemon and butter the length of
the fish. (you might want to try pineapple, orange, onion, etc.) wrap with
aluminum foil, sealing tightly and folding ends up at the head and tail so the
juices will not leak out. cook in oven, barbecue, over fire, whatever, for 30
min. to 1 hour depending upon the thickness of fish. do not turn over, as the
fish cooks in the juices and the fat under the skin protects it from the heat.
the salmon will taste like it was smoked over an open fire, so enjoy!"
parmesan chicken
cynthia woodward peterson
this is a terrific dish for entertaining. it's one of those adaptable things
you can be comfortable serving at a nice dinner with friends or having
buffet-style or taking to a potluck. sort of like a good jeans-and-sweater
outfit you're really comfortable with.
and cindy says it's great as a leftover, too.
thin the mustard with the white wine until it's dipping consistency. combine
bread crumbs and cheese. dip chicken pieces in the mustard mixture and roll in
the crumb mixture. bake on a greased baking sheet at 375� f. for 45 minutes. (if
skin is removed from chicken before baking, chicken will not be as crispy.)
traditional posole
se�orita suzie hayward
in tijeras canyon, new mexico, as in other predominantly spanish places, it
was the custom on christmas eve to gather together in family groups and go
visiting friends and relatives. each household would have a pot of posole
warming on the stove, to be shared with those who came calling. the warmth and
generosity of the mexican people was paramount on occasions such as that.
there are countless variations of posole. this particular version is one
that sue learned, and is a good, basic recipe.
-
1 - 12 oz pkg. dry posole (hominy
-
1 onion, diced
-
2 garlic cloves, minced
-
1/2 pork roast, cut into bite-sized chunks
-
ground dried chiles, to taste
-
salt & pepper, to taste
soak posole over night in pan and water. when ready to begin, add more
water, onion and garlic to the posole. at the same time, brown the pork. then
add the pork, chile, salt and pepper to the simmering posole. simmer for about
four hours, stirring occasionally.
this is another recipe that encourages experimentation. try adding chicken
or venison to the stew. also very good with some cut up tomatoes and / or green
chiles added to it. i usually increase the water a bit and thicken somewhat with
flour.
rouladin
barbara woodward and anne woodward white
barb tells me that she and art were invited to dinner some years ago by a
german couple with whom they were friends. this dish was on the menu. barb asked
for the recipe and it's been one of their favorites ever since!
anne remembers empty jars of pickles � just juice � in their refrigerator
most of the time. barb would accumulate these and then use them to make rouladin.
she used it with not-so-tender cuts of meat and made them wonderfully tender
after braising them and then simmering in the pickle juice.
-
2 lb round steak,
thinly sliced
-
mustard, regular or grey poupon
-
chopped onion
-
bacon (optional)
-
claussen's kosher dill pickles
-
1 cup pickle juice
-
2 cups water
-
1 tbsp cornstarch
-
couple of bouillon cubes
cut the round steak into 3" strips. lay flat and cover with mustard, chopped
onion and a thin slice of pickle. roll up and fasten with a toothpick. brown at
350� in an electric frypan and then cover with 1 cup water, the bouillon cubes,
and pickle juice. simmer until tender. about 30 minutes at 200� or 225�. remove
meat and stir in remaining 1 cup water with cornstarch to thicken sauce. return
meat to pan and heat thoroughly.
anne suggests serving over rice. barb suggests serving this with potato
pancakes, like the boxed mix from panni, and sweet-sour red cabbage (available
in jars) and apple sauce.
san antonio skillet supper
john arthur hayward
johnny was a corn chip fanatic and used them in various ways in his cooking.
this is another example of a quick and easy throw-it-together supper dish with a
southwestern flavor.
-
1 lb ground beef
-
salt & pepper
-
1 tsp ground chile
-
1 envelope onion soup mix
-
1 - 15 oz can cut tomatoes
-
1 - 10 oz pkg. frozen succotash
-
1 cup crumbled corn chips
-
4 oz shredded cheddar cheese
shape the ground beef into six small patties, season, and brown in a medium
skillet. sprinkle the ground chile over them, then the onion soup mix, and add
the tomatoes and succotash. heat to boiling, cover, and simmer 10 minutes. just
before serving sprinkle with the corn chips and cheese and cover until cheese
melts.
sauer' chops
a cook-off finalist by anne woodward white and kathy woodward
anne used this recipe to reach the finals of a p m magazine cook-off
at six flags over texas, when they lived in dallas in 1979. chef tell especially
enjoyed the mix of sauerkraut with sour cream and caraway seeds. don't tell me
this family doesn't have talent!
-
4 pork chops, 1 1/2" thick (iowa chops)
-
1 - 16 oz can sauerkraut
-
1/2 med onion, chopped
-
1 garlic clove, minced
-
adolph's meat tenderizer
-
garlic powder or jarred minced garlic
-
lawry's seasoned salt
-
1 cup sour cream or yogurt
-
1/2 cup water
-
caraway seeds
apply the tenderizer, garlic and lawry's salt in moderation over the iowa
chops. brown the chops for 2 minutes or so. add minced garlic and onion while
browning. remove chops, leaving onion and garlic in the pan. layer 1/2 can
sauerkraut and 1/2 the sour cream in the bottom of the pan, return the chops,
and cover with remaining sour cream and 'kraut. add water and simmer for about
30 minutes at 225�. check periodically and add water as needed. chops are done
when no longer pink. serve chops with 'kraut-sour cream-caraway over top.
shrimp mosca
a garlic-laden specialty from the french quarter by james r. woodward
jim discovered this recipe in new orleans when he was there to help do a
computer conversion for dixie federal savings and loan. david woodward was also
there at the time, working for the local pbs station, and got together with jim
for a night out in the "quarter." somewhere along the way they ran into this
pretty wonderful dish. jim thinks that he must have had a pretty good time that
evening!
-
2 lbs large shrimp
(raw, peeled)
-
2 oz good olive oil
-
8 to 10 cloves garlic (crush 2 or 3, leave rest whole,
peeled)
-
2 or 3 bay leaves
-
1 tsp salt
-
1 tsp pepper
-
1 tsp oregano
-
1 tsp rosemary
-
2 oz dry white wine
heat olive oil in a frying pan and add spices. add shrimp, stirring
constantly, and cook a couple of minutes until the shrimp turn pink. add the
white wine, cover, and reduce heat to simmer for 10 minutes.
jim suggests serving this with rice or most any pasta. he and vicki
especially like it with spinach fettuccine.
sour cream enchiladas
betty furrow beving
betty and russell like these as an alternative to beef enchiladas. her salsa
(elsewhere in this volume) is good on these, too.
-
4 cups shredded sharp cheddar cheese
-
2 cups sour cream
-
1 cup sliced green onions
-
1 dozen flour or corn tortillas
-
2 to 3 cups prepared enchilada sauce
mix sour cream, onions and 2 1/2 cups of the cheese in a bowl. make up the
enchilada sauce (betty recommends the schilling mix.) place a few spoonfuls of
sauce in the center of a tortilla and spread around or just dip the whole
tortilla into the sauce. place a large spoonful of the sour cream mixture down
the middle of the tortilla. roll it up and place seam side down on a foil-lined
sheetcake pan that has been sprayed with pam. continue with the rest of the
tortillas. pour remaining sauce over the top. sprinkle remaining cheese over the
top along with some sliced green onion tops. bake at 350� for 30 minutes.
if you want a meat filling you could add some ground beef or shredded
chicken. a shortcut that i often use is to open a can of chili sans beans and
spoon that in for a filling before rolling the tortillas - add the leftover
chili to the sauce.
swedish meat balls (k�ttbuller)
vicki woodward
vicki's grandfather, carl jernberg, used to take her to the swedish club in
chicago when she was little and this was a favorite dinner. this has become jim
and vicki's traditional christmas eve dinner, served with potato salad and
spiced beets. they have served it at other times during the year but jim says
that he always wants to get up the next morning and open presents.
-
2 cups soft bread crumbs
-
2/3 cup milk
-
1/2 cup minced onion
-
4 tbsp butter
-
2 lbs ground beef
-
1/2 to 1 lb ground pork
-
3 eggs slightly beaten
-
2 tsp salt
-
1/2 tsp pepper
-
1 tsp nutmeg
-
1 tsp paprika
-
2 tbsp parsley
-
1 bouillon cube
-
3 tbsp flour
-
1 cup water
-
1 cup sour cream
1. soak bread crumbs in milk until softened. add onion to 1 tbsp. butter
in a small saucepan and cook slowly for 3 minutes.
2. mix softened bread, cooked onion, and meat. add eggs and seasonings
and mix thoroughly until very smooth and light.
3. shape meat into small balls, dusting the hands with flour while
shaping the balls. melt remaining 3 tbsp. butter in a large frying pan. add meat
balls and fry until golden brown all over.
4.
remove from pan and add bouillon cube and 3 tbsp. flour. stir until
well blended. add water and a few grains pepper. cook, stirring
constantly, until thickened. reduce heat to very low and cook 5
minutes. stir in sour cream a spoonful at a time, stirring until
thoroughly blended after each addition. return meat balls to gravy,
cover pan, and simmer very gently 10 minutes. sprinkle with parsley and
serve in deep casserole.
tater tot casserole
edith westly
another classic, served as a hotdish at lynne�s bridal shower at evie and
fred ebeling�s cottage. mom records the date of this gustatory event as august
1971, at clear lake. it was a nice summer, i am told.
squish the ground beef into the bottom of a 9 x 9-inch pan, add the onion
and seasoning, and top with the frozen tater tots. over this pour the soup and
milk, which have been mixed together. bake uncovered at 350� f. for 1 hour.
karen's spectacular upland bird recipe
karen woodward
a late arrival in the woodward recipe sweepstakes was this classy dish from
karen, christopher�s wife. makes me think of autumn in the midwest and hikes
through the cornfields, lugging the old browning.
karen advises experimenting with the ingredients and using your own judgment
about the amounts of each, adjusting the quantities to suit your own taste and
the number of people you plan on impressing with this wonderful creation.
-
pheasant, quail or grouse - about 1 per adult person
-
flour, paprika, salt and garlic powder
-
olive oil and butter
-
leeks, carrots, celery and mushrooms
-
chicken broth
-
brandy and/or white vermouth and/or white wine
-
lemon juice
-
sour cream
-
paprika and parsley flakes
1. remove all meat from the bones of the birds or wild game. dredge
the meat pieces in flour seasoned with paprika, salt and garlic powder.
2. saut� the meat in olive oil and butter. set aside.
3. saut� the vegetables in olive oil and butter. set aside.
4. using the residual olive oil and butter and flour mixture, and adding
additional oil or flour as needed, cook over medium heat until cooked and thick.
add chicken broth, brandy and/or wine, and lemon juice. simmer until smooth.
stir in sour cream.
5. place bird/game pieces in 9 by 13-inch glass baking pan or your
best lasagna pan. cover with the vegetables and then cover with the sauce.
sprinkle paprika and parsley flakes over the top and bake in 325� oven for 20 to
45 minutes, until it bubbles.
wild rice beef casserole
mary hood
mary hood was married to dr. john hood and was jack hood's mother. jack was
in my high school class at mchs and was also a close friend of judy girton and
cynthia grippen and leroy butler. he dated judy when we were in jr. high, while
i dated her during the summer. everything was cool until i took her to a mason
city country club dance and all the mason city crowd was there. those years jack
was smoking and still getting around by bicycle. someone remarked that he really
ought to give up one or the other�the sight of this kid with a cigarette on a
bike was just too much. jack went to annapolis and, the last i heard, was
working at the pentagon.
cook the rice mix as directed on the package. brown the beef and onion in
the oil, then add the remaining ingredients. turn into a casserole and bake at
325� f. for 1 hour.
woody's ribs
david s. woodward
the day before cooking, thoroughly coat ribs with dry marinade. place in
plastic bag and refrigerate overnight. soak wood chips according to package
directions. place wood chips over medium fire in charcoal water-smoker. when
they begin to smoke, place water pan and grate over fire. stand ribs on end in
smoker. cover and cook 4 to 5 hours. charcoal and wood chips may need to be
augmented during cooking. during last hour of cooking, brush ribs with honey.
when honey has glazed and ribs are done, remove from cooker and coat with
woody's bbq sauce. place in pan and cover with foil. return to cooker for 20
minutes. serve with rest of woody's hot and sweet bbq sauce on the side.
dry marinade
woody's hot and sweet bbq sauce
-
2 jars gerber's strained peaches
-
1/3 cup ketchup
-
1/3 cup vinegar
-
2/3 cup finely minced onion
-
2 tbsp soy sauce
-
2 tsp ground ginger
-
1/2 cup brown sugar
-
1 tsp salt
-
1 clove garlic, finely minced
-
1/2 tsp cayenne pepper
|
