Greek Style Shepherd’s Pie – Lactose & Wheat Free

Meat:

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
Olive oil

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.

Veg:

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.

Zucchini:

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.

Pan Layering:

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.

 

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Twirled Asparagus – Meat, Veg & Bread

 

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)

 

 

 

 

 

Preparation:

Slice bacon.
Slice pastry.
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.

Perfectly Peeled Hard Boiled Eggs – Every Time

Bring water to a full, rolling boil

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

One Step Tamale Pie – Casserole

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.

2 – 8 oz cans seasoned tomato sauce
-12 oz can corn, drained skillet
1/2 cup pitted olives, sliced
Few dashes hot pepper sauce
2 – 2 1/2 teaspoon chili powder
2 teaspoons salt

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.

Lisa’s Adaptations:

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.

 

 

Corn Fritters – Mary Schmidt Schwaller

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“I only eat Corn Fritters with butter and syrup – simple and delicious.” Mary Schmidt Schwaller, niece of Betty Wrysinski

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.

Drain and mash with a potato masher.

Beat until light and add:

2 eggs

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.

 

Guest Post by Mary Schmidt Schwaller

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Adrian (Bud) and Virginia (Ginger) Windus Schmidt

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.

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Adrian (Bud) and Virginia (Ginger) Schmidt on their wedding day. (Mary Schmidt Schwaller’s parents.)

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.

I was asked to share a Wisconsin Schmidt recipe.  Every recipe I considered was already there from Grandma Betty.  Potato dumplings, casseroles, pork roast, etc.

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.

 

__________________

Lisa’s Notes about Names:

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.”

uncle-bud-article

 

 

 

 

 

Windus Macaroni Casserole

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Lisa’s modified version of Windus Macaroni Casserole made with white rice angel hair pasta. *A short style pasta – on the bottom layer – is the optimal way to prepare this hearty one dish meal.

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.

 

Lisa’s additions:

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. short-pasta

*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.

 

 

margaret-windus

 

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.

 

 

Soup in American Food Culture – MIT Grad does a Taste Test Roadshow

Fortunately for John T. Dorrance, his uncle was the president of  the Joseph Campbell Company (Campbell’s Soup) in 1897.  Just out of at MIT, with a degree in science, John was hired as a chemist. He earned $7.50 per week and had to use his own laboratory equipment. John was about to make a contribution that would contribute to the companies long-running success.

John formulated a method to remove water soup. He was able to reduce the volume from thirty-two ounce can to less than half of that. Soup that sold for .34¢ per unit could now be reduced to .10¢!  His good work merited a two dollar a week raise.

Not long after his revolutionary product development, John went on the road offering taste tests. He hoped he could convince housewives to use canned soup. Most home cooks made it from scratch. Soup wasn’t the only thing that would be reduced. Women immediately understood the time spent over a hot stove would be minimized as well.

The Joseph Campbell Company gained international recognition at the Paris Exposition in 1900 when it won the Gold Medallion for excellence.  That medallion has been a featured element on their labels for at least one hundred and fifteen years.

gold-medal

index

 

John assumed the presidency of the company at the age of forty-one. Two years later, he published, Helps for the Hostess, a complimentary booklet with comfort food recipes, made with condensed soup. Many of those recipes are ones that we still enjoy today.

The recipe for Green Bean Casserole (one of their most popular) was developed by Campell home economists in 1955.

Product Timeline:

1895 – Tomato Soup

1895 – 1897  Consumé, Vegetable, Chicken & Oxtail

1904 – Pork and Beans

1913 – Chicken with Rice & Cream of Celery

1918 – Vegetable Beef Soup (response to feeding soldiers in WW I)

1934 – Cream of Mushroom Soup

1947 – Cream of Chicken Soup

1960’s Cream of Mushroom Soup commercial.

A few favorite recipes.

November 10, 2015 Campbell’s revamps its products to meet consumer demand for all natural ingredients.

Poking Fun at American Casseroles.

As you can see in this last video, casseroles can be laughed at or loved. It’s just a matter of taste, what you’re used to, and the food you loved while growing up.

(Some foul language, bleeped, except for the very end.)

French Onion Soup

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15-20 small to medium onions – sliced
(both red and yellow)

Water for broth (as much as desired) with enough bouillon added to taste.
( 1 1/2 tblsp. beef bouillon + 2 tsp. chicken bouillon)

Saute onions in a generous amount of olive oil until translucent and slightly browned.

3/4 – 1/2 cup brown sugar

Add flour – 2 – 4 tblsp. blended to smooth paste with water

Mix into stock pot – add other spices as necessary.

Additions:

*Liquid Aminos, Port,  herbs of choice

Croutons:

Cut bread of choice into 1/2 inch cubes. (Sourdough)

Spread out into single layer on baking sheet.

Liberally coat with olive oil.

Generously sprinkle with italian herbs and a pinch or two of salt.

Place in 350 degree – 400 degree, preheated oven.

Watch closely – flip bread crumbs once browned on one side.

Immediately upon removal from the oven, sprinkle bread crumbs with your favorite grated cheese.

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boulion

 

Here’s another good crouton variation.

Boiled & Spiced Citrus Chicken (or Pork)

It takes time and patience to prepare chicken this way, but it is so worth it!

6 bone-in, skin on chicken thighs OR about a 4 lb bone-in pork shoulder – chunked into quarters

Rinse, pat dry and place meat into a large food-safe plastic bag

Add to the bag;

1 tblsp. cumin powder
1 tblsp. sea salt
1 tblsp. garlic powder
1 tblsp. oregano
1 tblsp. cayenne pepper (reduce to half or less if you don’t like spicy food)

1/2 cup lemon juice
1/2 cup lime juice

If you remember Shake-n-Bake …do that. If that reference is meaningless, then shake everything inside the bag until the chicken is evenly coated with the spices.

Place the spiced chicken and citrus juice in a pot. Fill it with water – just until the chicken is covered. On the stovetop (uncovered), cook on high until the chicken begins to boil, reduce heat, but still keep it bubbling.

This where the patience comes in. Keep an eye on the pot as the liquid boils. This can take anywhere between 2 and 3 hours. Once the liquid is almost gone, let the meat brown – turn it so it cooks evenly – but not so much that it burns.

Liquid almost all-the-way boiled down.

 

The chicken meat can be shredded, chunked or eaten off the bone. Use it in salads, soups, on tostadas or in tacos…and the list could go on and on!

Next time I make it, I will double this recipe so that leftovers will linger longer.

boiled and spicked chicken

 

Kettle Corn

1 cup popcorn

1 cup sugar

1 cup coconut oil (with 2 tblsp. ghee)

Add oil to pan +  three unpopped popcorn kernels. Turn heat to medium.

Once the three kernels have popped, add all other ingredients to the pan.

Slide the pan around to mix sugar with the oil. Continue sliding the pan until finished.

Remove from heat right before the peak the popping.

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