Category Archives: Recipe

Holiday Wassail

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Holiday Wassail

This wassail really makes the house smell good.

Course: Drinks

Cuisine: American

Keyword: Wassail

Servings: 12

Ingredients

10 cup apple juice
2 cup orange juice
1/2 cup lemon juice
4 TBL brown sugar
4 each cinnamon sticks
12 each clove whole
1/4 tsp ginger ground
1/4 tsp nutmeg ground

Instructions

Add all ingredients in a large pot. Stir to completely mix and bring to a boil. Reduce heat to simmer for 10 minutes.

Chicken Skewers with Peanut Butter

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Chicken Skewers with Peanut Butter

Course: Main Course

Keyword: Chicken, Peanut Butter

Servings: 4

Ingredients

1/2 cup peanut butter creamy
1/2 cup water
1/4 cup soy sauce
4 clove garlic minced
3 TBL lemon juice
2 TBL brown sugar
1/4 tsp red pepper flakes
4 chicken breasts boneless, skinless

Instructions

In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.

Even Julius Caesar Would Love This Caesar Salad

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We got the recipe from Chef Jyll at Gather on Broadway at one of their cook at home events during COIVD. It is easy to make, tasty, and we generally have all the needed ingredients on hand.

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Caesar Salad

Course: Salad

Cuisine: American

Servings: 4

Ingredients

1 head Romaine lettuce
2 clove garlic minced
2 tsp Dijon mustard
1 tsp Worcestershire
1 tsp lemon juice or fresh squeezed
⅓ cup mayonnaise
¼ cup Parmesan cheese grated
Wedge Parmesan cheese
salt and pepper to taste
croutons optional

Instructions

In a food processor (preferred) or with a whisk, blend the garlic, Dijon, Worcestershire, lemon juice, mayo, and Parmesan to combine well. Season with salt and pepper to taste. Chop Romain into bite-size pieces, then toss with the desired amount of dressing. With a vegetable peeler, shave slices of Parmesan off the wedge of Parmesan over the top.

Chicken Soup, Hearty

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Chicken Soup, Hearty

This recipe is a combination of three different chicken soup recipes. The base recipe comesfrom “The Frugal Gourmet Cooks American” by Jeff Smith. His recipe took too much time andeffort so it was modified using a recipe submitted by Carol Linskens to the Green Bay Press Gazette (local paper). The final modification is based on a recipe from Festival Foods (grocery store) which was titled “Express Chicken Noodle Soup”. Our family prefers the dumplings but the noodle variation is included because it is similar to the chicken soup from Grandma Gerties (local restaurant).

Course: Main Course

Cuisine: American

Servings: 8

Ingredients

SOUP

1 fryer chicken cut up (about 2 ½ to 3 lbs.) OR backs, necks, wings, and legs
5 carrot cut up into bite sized pieces
4 stalks celery chopped
1 medium yellow onion peeled and chopped
2 medium potato peeled and diced
2 whole bay leaves
1 tsp thyme
1 tsp sage
3 clove garlic diced
¼ tsp pepper
salt to taste
1 TBL chicken bouillon granules
3 clove water
1 cup egg noodles OPTIONAL

DUMPLINGS

3/4 cup flour
3/4 tsp dill weed
1 3/4 tsp baking powder
1/2 cup milk

Instructions

Combine soup ingredients in large pot and simmer, covered, for 45 minutes. Remove chicken from the bones and set aside (careful the chicken will be hot). Remove the fat from the liquid and return to the pot. Return the chicken to the pot and add enough water to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
Mix together the dumpling ingredients. Drop by teaspoon into slowly boiling soup. to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
ALTERNATE TO DUMPLINGS: Follow above recipe and instead of dumplings, add 1 cup Kluski Egg Noodles and cook over medium heat for 10 minutes. Stir often.

Sweet Potato Casserole

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Sweet Potato Casserole

First had this recipe for Christmas dinner 2019. It is excellent.

Course: Side Dish

Cuisine: American

Servings: 8

Ingredients

Filling:

4 TBL butter melted
1 3/4 pound sweet potato peeled and cubed
1/2 cup milk
1/4 cup brown sugar packed
1 tsp vanilla extract
1/2 tsp Kosher salt
2 large egg

Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar packed
4 TBL butter melted
1/4 tsp kosher salt
3/4 cup pecans chopped

Instructions

Sweet Potatoes

Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

Filling:

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

Topping:

Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Southwest Corn Chowder

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Southwest Corn Chowder

Seasonal fresh corn makes this soup thick and satisfying, but it's good to know that it can be made year round wsing frozen corn as well.

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

4 slices bacon
1 medium onion chopped
1 medium sweet red pepper coarsely chopped
1 medium green bell pepper coarsely chopped
3 scallions coarsely chopped
1 pound potato new, coarsely chopped
2 cups corn fresh or frozen (about 10 ounces)
1/2 tsp salt
1/4 tsp black pepper
1.8 tsp cayenne pepper
1 cup milk
1/2 cup cheddar cheese sharp, shredded

Instructions

In a large pot or Dutch oven, saute the bacon until crisp. Remove the bacon an set aside for later. To the bacon grease add onions, bell peppers, and the white and light colored part of the scallions. Cook over medium heat, stirring, until the vegetables have softened, about 5 minutes. Add potatoes, half of the corn, 2 cups of water, salt, black pepper, and cayenne. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the potatoes are tender, 10 to 15 minutes.
Meanwhile, in a blender, combine the remaining corn and the milk and blend until smooth.
Stir the corn-milk puree into the soup and cook until heated through, about 5 minutes.
Finely chop the dark green parts of the scallions. Just before serving, sprinkle the scallions, Cheddar cheese, and bacon bits over the soup.

Tomato and Basil Oven Bake

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Tomato and Basil Oven Bake

Recipe courtesy Sabina Tervorren (mother of Anna – an exchange student from Germany) and further modified by Carl Fisher

Course: Side Dish

Cuisine: American

Servings: 6

Ingredients

8 medium tomatoes sliced ½ inch thick
¾ pound mozzarella cheese sliced
3 sprigs basil fresh, 1 or 2 packages
2 TBL olive oil
2 tsp garlic powder
salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
In a 9×13 pan place a layer of sliced tomatoes, a layer of fresh basil, 1 teaspoon of garlic powder, salt and pepper. Continue layering until tomatoes are completely used (will be two or three layers – depending on the size of the tomatoes). Drizzle the olive oil over the final layer of basil. Place the sliced mozzarella cheese as the top layer.
Bake in the oven for 45 minutes or until cheese browns.
Serve with hard rolls to soak up the delicious juice on the bottom of the pan.

Root Veggies, Roasted

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Root Vegetables, Roasted

Course: Side Dish

Cuisine: American

Ingredients

Combination of Some or All of the Following

carrot
Potato
Sweet Potato
cauliflower
brussels sprouts
onion
sweet bell pepper red or green, large slices
mushrooms quartered or halved
Salt, Pepper, Garlic Powder to taste
olive oil

Instructions

Cut your veggies into bit size, roughly the same size pieces. Coat with olive oil and sprinkle with salt, pepper, and garlic salt.
Bake at 400 degrees for about 35 minutes.

Flank Steak

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This recipe is one that has been in the family since the early 1990’s. We got it from the Kraft Olympic Training Table Cookbook (1992) which has long since been given to Goodwill. We still love the recipe.

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Flank Steak

Recipe courtesy Kraft Olympic Training Table Cookbook (1992)

Course: Main Course

Cuisine: American

Servings: 6

Ingredients

1 1/3 cup Catalina dressing Kraft brand
4 TBL lime juice
2 TBL honey
1 TBL lime peel grated
2 clove garlic minced
2 pound beef flank steak

Instructions

Mix dressing, juice, honey, peel, and garlic. Pour over steak and completely coat the meat. Cover and refrigerate for 8-12 hours, turning occasionally. Cook on grill on high heat for 5 minutes per side (for medium rare) using the leftover marinade as a baste. Allow meat to rest 5-10 minutes before cutting. Cut across the grain in thin (1/4 inch) slices.

Up North Beans

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Up North Beans

Recipe courtesy of Ann Mullen – long-time friend of the Fishers. Easy to make and sure to satisfy. Can be made a day ahead.

Course: Side Dish

Cuisine: American

Servings: 10

Ingredients

5 can beans 1 each of five different types of beans, drained
6 slice bacon cooked and cut up
1 ½ cup onion chopped
¾ cup brown sugar
2 tsp salt
1 tsp dry mustard
1 clove garlic minced
½ cup white vinegar
½ cup ketchup

Instructions

In a large dutch oven combine all five cans of beans, bacon, and onion. In a sauce pan combine remaining ingredients, bring to boil, and cook for 5 minutes. Add to beans and onions and stir to thoroughly combine. Bake uncovered 1 ½ hours at 325 degrees.
Feed 8-10 hungry folks.