Begin with a pie shell.
1/3 cup sugar
2 tblsp. cream
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Put over pie.
Begin with a pie shell.
Prepare this meal in a crockpot.
*The meat will be most tender if ingredients are placed in the pot in the order listed below.
1 medium onion – chopped
2 bundles fresh asparagus – chopped fine
4 chicken thighs
3 long sprigs rosemary
2 fresh bay leaves
4 cups chicken broth
1 16 oz can crushed tomatoes
1 16 oz can beans -drained (Choose any kind that fits with the flavor profile you are creating. (This recipe was made with cannellini beans.)
1 jar marinated artichoke hearts – chopped OR 2 tablespoons artichoke bruschetta
Cook between 4-5 hours on ‘low’ setting.
When cooking is complete, remove chicken & shred. Return meat to crockpot.
Remove herb sprigs and bay leaves.
Top this soup with two or three ingredients from any world flavor profile. Click on the ‘Toppings’ link for more ideas
Chinese: Hot Pepper sauce & tofu
Italian: Pesto & parmesan cheese
Mexican: Crushed tortilla chips, chopped fresh cilantro & sharp cheddar cheese
1 bag of fresh cranberries with
½ cup raisins
¼ cup chopped pecans (or other nuts)
1 cup brown sugar
1 cup water
Add ¼ tsp cinnamon
And 5 crumbled gingersnap cookies & mix thoroughly (reserve enough cookies for the base of your apples)
Place 5 gingersnap cookies in a baking pan.
Cut the center out of 5 apples
Place coreless apples on top of cookies.
Take 5 tablespoons of cranberry stuffing, place in a separate bowl.
Add 2 or 3 eggs.
Mix thoroughly. Fill apple holes with stuffing.
Place a small slice of butter on top of the apple.
Cook at 350° for one hour
Remaining apple stuffing is a great addition to morning oatmeal or with yogurt or cottage cheese!
*If you tried this and liked it…AND concocted your own apple stuffing, please revisit to tell us about it.
Spread bacon strips between layers of paper towels on a flat plate. (Don’t overlap.)
Microwave on high for 6.5minutes.
Check crispiness. If more is desired, cook at 2 minutes increments until it’s how you like it.
Hal Greene’s connection to the Wrysinski / Schmidt’s; Two of his sons married two of the sisters.
A byproduct of this cooking method is a heap of bacon fat-infused paper towels. Most composters agree animal fat should not go into the outdoor pile. Putting these paper towels in the garbage may attract dogs and urban adapted animals such as raccoon, coyote, and bear (in more remote areas). Since I’m always interested in alternatives other than entombing refuse in great twentieth-century pyramids, I encourage and welcome waste disposal recommendations in the comments section.
Ground meat – beef & pork
1 – 2 onions, chopped
Salt & pepper
Oregano, rosemary, cinnamon, garlic powder, dash of red wine vinegar, several dashes liquid aminos (soy sauce), and 2-3 tblsp. sugar.
1 can tomato sauce
1-2 cans tomato paste
Over medium heat, add several tablespoons of olive to a pan. Add onions & meat, saute until done. Add spices & tomato ingredients until flavored and thickened to your taste.
Steam at least two bunches asparagus. Remove from heat as soon as it turns bright green.
*Better next time note: cut asparagus into 1 1/2 inch sections before beginning to layer your dish.
Boil 2 – 3 lbs. of potatoes till tender. (Peel before boiling, or squeeze skin off after they are cooked and cooled). Slice, lengthwise, 1/2 of the cooked potatoes.
For the other half, use 1/4 cup chicken broth and nutmilk to mash to the desired consistency.
Add salt, garlic powder and nutmeg to taste.
Slice thin, lengthwise. No precooking required.
*Note: while baking the zucchini will create a liquid. This can be soaked up, like gravy, with the mashed potatoes while eating, OR potatoes can line the bottom of the pan in order to soak up the liquid.
Coat bottom of oven safe baking dish with olive oil. Add the juice of one fresh lemon and 2-3 drops of liquid smoke. Use a fork to mix and spread evenly over the bottom of the pan.
Add asparagus (or potatoes as noted above), then a layer of zucchini slices, meat mixture, another layer of potatoes, and zucchini slices. Top with mashed potatoes.
*Note: Dollop mashed potatoes across the surface, use moistened fingers to spread.
Bake, covered, at 350 degrees for 45 minutes to 1 hour. Remove covering for last 15 minutes.
Bacon lovers beware!
The bread strips on these twisty morsels soak up the fat making them filling and
2 bunches fresh asparagus, tough ends cut off
3 full packs of bacon (12 oz ea) – sliced lengthwise, cutting off the fatty side
1 pkg puff pastry (14 oz) – cut into 1/4 inch strips (use a floured pizza wheel)
Holding bacon & pastry strips together, twirl around asparagus.
Cook at 350 degrees for 30 minutes.
Festive looking, these meat, veg & bread twirls are good warm or at room temperature.
They can be served as appetizers or as part of a meal.
Here’s another way to prepare and cook them.
Gently place eggs in water (lower them into water with a spoon)
Return to full boil
Boil for 12 – 15 minutes
Rinse and soak in cold water
Guest Post by Cassandra Merrick
Casserole comfort food.
1 pound ground meat (beef)|
1 cup chopped onion
2 cloves garlic, chopped
Saute in skillet until onions are clear and meat is thoroughly cooked.
Add above to skillet.
1 cup chicken broth
2 eggs slightly beaten
3/4 cup cornmeal
Blend in a bowl until smooth then add to skillet & cook for a few minutes.
Cook in a baking dish in 350-degree oven for 45 minutes.
Add cheese, if desired, in the last ten minutes.
Same way of prepping and cooking – slightly different ingredients
1 pound ground elk meat
1 chipotle pepper
1 – 12 bag frozen peas, corn & green beans, thawed
1 large onion, chopped
1 entire bulb of garlic, chopped
two pinches salt
6 shakes chili powder
Saute in skillet until onion and meat are cooked.
To pan, add
1 cup polenta
1 – 6 oz can green olives with juice ( I like them whole)
1 – 7 0z can Embasa Salsa Casera
1 – 6 oz can tomato paste
2 tblsp. oregano
1 tsp. Better than Boullion Chicken Base (water from olives adds more salt and dilutes chicken base)
3 eggs, slightly beaten
Mix thoroughly & cook for a few minutes.
Cook in a baking dish in 350-degree oven for 45 minutes.
Add 1 lb of shredded cheddar cheese, if desired, in the last ten minutes.
This recipe for Corn Fritters came from the 1949 edition of Joy of Cooking. (My mom wrote it out by hand for me as part of a wedding shower gift.)
1 cup cooked green corn or canned corn.
Beat until light and add:
6 tblsp. flour
1/2 tsp. any baking powder
1/8 tsp. nutmeg
Melt in a small skillet:
2 tblsp. butter
When it is very hot, add the batter by the tablespoonful. Permit the bottom of the cakes to brown, reverse them and brown the other side.
In the Joy of Cooking, the recipe begins with this story. My mom used to read to me.
When I was a child, one of eight, my father frequently promised us a marvelous treat. He, being an amateur horticulturist and arborculturist, would tell us of a fritter tree he was going to plant on the banks of a small lake filled with molasses, maple syrup or honey, to be located in our back yard. When one of our children felt the urge for the most delectable repast, all we had to do was to shake the tree, the fritters would drop into the lake and we could fish them out and eat fritters to our hearts’ content.
My mother was a good cook and a good helpmate, so she developed the fritter that was to grow on and fall from the tree into the lake of molasses or maple syrup or honey, as the case might be. Mr. William N. Matthews.
Joy of Cooking, 1949 excerpt, reprinted with publisher permission.
While researching genealogy, I found Lisa’s Shared Tastes blog. It had pictures of my Aunt Betty as well as some of her recipes. It was clear that she left her mark on her family. I wish I had known her. We both entered apple pies in contests. She won first place, I won second.
There is a picture of a birthday celebration; the meal was pork roast and sauerkraut. My dad Adrian, Betty’s younger brother, loved that meal. He used to say, “If I die today, I will die a happy man,” after eating it. This tradition lives on in Park Falls as this meal is served at most restaurants for “Sunday supper.”
We didn’t have much money so my parents had to be inventive when trying to create special treats. I clearly remember Sunday evening Disney movies on the TV and the dining room table full of homemade deep fried potato chips and French fries. The recipe would be as you would expect, fresh potatoes, boiling oil, and lots of salt.
Through the blog, I was able to connect with my California family. I have gotten to know my cousin Mary and was lucky enough to meet my cousin Peggy in October, 2016. It is odd how similar our lives have been even though we lived so far apart.
I asked my Aunt Mary (family historian) to help sort out the names for this post. Her response clarified why the confusion exists:
“Bud equals Adrian. Betty equals Elisabeth. Josie equals Joanne. Stanley equals Gus.”
“I asked Uncle Bud (Adrian Schmidt) once if anyone was ever called by their given name. He said the German community in Park Falls had nicknames for a lot of people. Below is part of an article he wrote for 100 Years on the Flambeau, a local history book about the Price County area in upper Wisconsin. Apparently nicknames were a tradition.”
1 lb ground beef
1 whole onion – chopped
1 – bulb garlic – cloves peeled & chopped
3 tblsp. Italian herbs
2 – 16 oz cans chopped tomatoes (*drained or with liquid – see notes below)
4 – 6 cups cups macaroni (partially cooked) – enough to fill whatever sized baking dish you have
Pour macaroni into greased / sprayed casserole dish. Top with remaining ingredients and back uncovered at 350 degrees 30-45 minutes.
2 fresh zucchinis thinly sliced
one bunch of fresh, chopped parsley
juice from one lemon
pinch of salt
Notes: For the version that I prepared (photographed above), I used an entire 8.8 oz package of white rice angel hair pasta. (This is what I had on hand.) It worked, but with the added zucchini, a short pasta would have been better to soak up the extra juice. Pasta on the bottom, as the recipe instructs, is the right way to go.
*Include the juice from the chopped tomatoes or drain it depending on how much liquid you need to make this dish moist.
Upon receipt of the recipe, I noticed several things. There was only an ingredients list – no measurement amounts, and like the other family recipe collections that I’ve studied, casserole cooking used to be popular. The lack of measurements told me that Virginia was a cook, like my Grandma, who could get the proportions right by ‘feel’ or eyeballing it. She had a lot of mouths to feed and casseroles were an economical way to satisfy it.
Casseroles in the US became popular after World War II, when the Campbell’s Soup Company distributed a booklet entitled Helps for the Hostess, published in 1916. Recipes from this book became staple meals in Baby Boomer homes. Click on this link to learn more about the history of condensed soup and its impact on American culture.
This recipe is from the Adrian (Bud) Schmidt collection. (Betty Wrysinski’s younger brother.) It was passed down through the family from Margaret Windus, maternal grandmother to Mary Schmidt Schwaller. Margaret was a neighbor to Betty’s mother, Lillian Schmidt.