12 oz. frozen orange juice (with the water)
2 cups apple juice
3/4 cups sugar (delete this if watching calories)
2 cinnamon sticks
Combine all ingredients.
*Add more water if needed
Let simmer in a crock pot.
10 egg yolks
1 cup sugar
1 cup brandy
1 cup rum
2 quarts milk
1 pint half & half
Beat egg yolks till thick and bright yellow.
Gradually fold in sugar, 1 teaspoon at a time
Add brandy and rum
Chill (overnight) *Watch video below about letting it sit longer
Add milk and half and half
10 egg whites
1/2 cup sugar
1 pint whipped cream
Beat egg whites to stiff peaks, gradually adding sugar
gently fold in whipped cream then everything from Step 1.
Serve with freshly grated nutmeg.
How to Use Science to Make Safe Eggnog With Raw Eggs – WIRED magazine
“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”
“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.” – Adam Rogers
Why You Shouldn’t Fear Eggnog – Popular Science
Cooking the Egg Base – FoodSafety.gov
Preparation is the most challenging aspect of this recipe…chopping. Fresh ginger, cilantro, and the Hoisin Sauce give it its distinct flavor.
Instead of wrapping the chicken mixture in tiny 2″ square (folded into triangles), I opted to use large squares that measured the exact length of a 12″ roll of aluminum foil. While not as cute, the larger presentation doesn’t affect the taste. In many ways, I thought it similar to my Aunt Jeanette’s Teriyaki Chicken recipe.
The final product can be eaten alone, or crumbled into any combination of stir fried vegetables.
It’s a nice, ‘grab n go’ type of meal.
From a standard 12″ aluminum foil roll, make 7 squares. Fold them into triangles.
6 boneless chicken thighs, cut into 1/4 to 1/8 inch squares
2″ long x 1/2″ wide (roughly) fresh ginger root – minced
4 lg. garlic cloves – minced
2 bunches fresh cilantro – finely chopped
1/2 cup cornstarch (* use less if you prefer a more runny sauce)
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup Hoisin Sauce
Combine all sauce ingredients (add a little water if needed), blend till smooth. Add chopped ingredients, mix well. Cover and refrigerate for 30 minutes.
With the foil square open, place approximately 1/4 cup of chicken / sauce mixture in the center of one side. Refold the foil into a triangle and roll and fold each open side, two times. Make sure that the foil ‘envelope’ is completely sealed.
Place all the ‘stuffed’ triangles onto a baking tray. Cook at 400 degrees for 20-25 minutes.
‘Kitchen therapy’ and weird were just what was needed one morning when I had emotional child-rearing issues weighing on my mind.
Items marked with a * are my additions to the original recipe.
5 dill pickles, grated
4 tsp. butter (1 tsp. for saute pan & the remainder for the soup pot)
4 cups water
1 large carrot, chopped (* 6 small carrots)
2 celery stalks (* 3 stalks)
1 parsley root (* 2 parsnips substituted ), chopped
1 leek, chopped (* skipped)
1 potato, peeled & chopped
*1 tblsp. salt
fresh, chopped dill
Over low heat, saute grated dill pickles in 1 tblsp. butter for 20 minutes. (This removes some of the ‘bite’ from the pickle giving it more of a mild vinegar flavor that adds interest to the soup.)
In a soup pot, combine water, remaining butter and chopped vegetables. Over medium heat, simmer till tender.
Add grated dill pickles, bring to boil & remove from heat.
1 1/2 – 2 cups Panko or Italian bread crumbs – soak in water then drain with a strainer (press firmly to remove as much water as possible).
1 lb. ground pork
1 lb. ground beef
1 lg. yellow onion chopped
salt and pepper
Mix together like a meatloaf.
*Stop here if you prefer mild meat stuffing.
Since my tastes run more toward zippy, I also add;
juice from one lemon
1 tsp. Hungarian paprika
1 tsp. celery salt
1 tsp. dill
1 full pkg. of fatty bacon – cooked until drippings are obtainable
2 – 14.5 oz cans chicken broth
Cabbage Leaf Stuffing
1 large head cabbage with the core cut out.
Fill a large soup pot with water, add salt and boil.
Place the entire head of cabbage into the boiling water. Watch for the leaves to begin to separate. Remove the leaves when they become soft or take the head out of the water, put it in a strainer, and peel the leaves.
The leaves are ready when they are translucent and soft. Continue boiling and leaf peeling until the entire cabbage is disassembled.
On a cutting board, spread a leaf out as flat as possible. Cut a “V” to remove the thickest parts.
Cut a small palm-sized portion of the leaf. Hold it in your hand and place 1 tablespoon of the meat stuffing on it. Turning it over onto the larger leaf, fold the leaf around the palm-sized portion. *The goal is to have no spaces where the meat squeezes out.
Secure with a toothpick.
Continue stuffing leaves until they’ve all been used.
Cook the Cabbage Rolls
In a large soup pot, bring 1 can of chicken broth + some water to a simmer. Add 3 tblsp. of bacon fat.
Place stuffed cabbage rolls into the bottom of the pot in a single layer, cover and simmer for 30 minutes.
Remove cooked rolls, add another batch to the pot to cook for 30 minutes. Add more water / broth as needed.
*The brand of bacon that I had didn’t yield much fat, so I added three full strips of bacon to the chicken broth in the pot.
Add 1 can of chicken broth to the remainder of the bacon grease. Heat till warm.
*I had more meat stuffing than the cabbage leaves would hold, so I fried it up and added it to the gravy.
Blend a couple of tablespoons of flower with water and slowly add to broth mixture, stirring constantly to avoid lumps.
Place cabbage rolls in a casserole dish and cover with gravy. Heat them at 350 degrees in the oven for 45-50 minutes if you have a large group to feed or place the dish in the refrigerator and eat them a couple at a time.
Being a vinegar fan, I liberally douse my stuffed cabbage rolls with red wine vinegar. London Malt vinegar is good too as is rice vinegar – though milder. Top it off with Crème Fraîche, plain yogurt or sour cream.
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.
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.
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.
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
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.)
Learn the skill of sauce making.
To begin this process, start with an exercise program…taste testing. By exposing your taste buds to a variety of seasonings, you’ll increase your flavor recall and you will know what to add to develop the flavors that you desire.
(Start with items that you have on-hand in your cupboard or pantry.)
Set up a side-by-side comparisons to discover the subtle differences between varieties of sweeteners, salty flavors, and vinegars.
Sweet flavors – maple syrup, honey, agave syrup, molasses, etc.
Salty flavors – soy sauce, tamarind sauce, liquid aminos, Worcestshire sauce, etc.
Vinegars – fruit vinegars, balsamic, white wine, rice, red wine, white, etc.
Arrange the tasting items from mildest to strongest; taste them in this order.
*If you begin to loose sensation in either your taste buds or in your sense of smell, take a break. Drink some water or milk, eat a few plain crackers, bits of bread, or sniff coffee grounds to clear your pallet.
The Sauce Series is organized into three basic sauce categories; red, brown, and white. Each blog post contains recipes for several simple sauces to make and taste. Number three in the series includes in-depth tutorials about working with thickening agents. Finally, the series is wrapped up with a humorous cooking challenge modelled after one of my favorite cooking shows, ‘Chopped‘.
Sauce Series #1 – taste bud training