Recipes

I'm rebuilding here a recipe collection originally published from my kitchen in suburban Washington, starting in 1989 as the 'Family Thighs' Cookbook which included contributions from my extended family, roommates and friends. Today it includes added material from my kitchens in Tokyo and Miami. I can't say enough to thank all the contributors but in re-creating it here 28 years later you should know I'm still thinking of you.

This cookbook is a sort of family portrait – lots of familiar flavors, not too spicy but definitely eccentric in places. If you ever visited a family function of ours, that's just how the menu reads.

Original 1987 introduction: Welcome to our homes. There's some football on TV and a Miller in the refrigerator with your name on it. The air's turned off, it's humid and there are kids underfoot. The pool looks like a good place to visit. The assorted cats, dogs and parakeets are eager to jump on you, lick you or otherwise greet you. Come and join us. – Robbie Adams

Adak Beer Pizza

No need for yeast in the crust - the beer does the rising action!  In Okinawa, Sapporo Beer makes terrific crust!

Dough:

  • 12 oz. can beer
  • 3 cups flour
  • 1/2 tsp. salt
  • 2 tbsp. sugar

Mix the above ingredients in a large bowl. Spread onto a greased cookie sheet. Place in hot oven for a few minutes. Check and pop bubbles with a knife or sharp object. Continue to bake until dough is starting to brown.

SAUCE:

Almond Crescents

Makes 25-30 crescents.

  • 1 pkg. (10 oz.) almonds, shelled
  • 1-1/4 cups flour
  • 1/4 cup sugar
  • 1 cup butter
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar, optional.

Measure 1-2/3 cups almonds. Grind them in a blender or with a rolling pin and bag until fine. Finely chop remaining almonds and set aside for later.

Mix flour, sugar and ground almonds.

With fingers work in butter and vanilla until mixture "cleans" the bowl. Chill about an hour. 

American Café Chicken Couscous

This is a great under-a-half-hour recipe. Couscous is eaten in Mediterranean areas with various things in it. You can take a refrigerator full of leftovers and make it look great. The best meats to add are chicken or pork. 

This was also the first restaurant dish I reverse-engineered by visiting and ordering it several times.

Baked Beans a l'Orange

  • 2 one-pound cans baked beans
  • 1/2 cup catsup
  • 1/4 cup molasses
  • 1/4 cup chopped green pepper
  • 1/4 cup brown sugar
  • 1 tbsp.minced onion
  • 2 oranges, peeled
  • 3/4 lb Canadian bacon or 5 sliced hot dogs

Preheat oven to 375°. Place beans in shallow casserole. Add everything else except meat and orange. Mix well. Lay bacon around edges, overlapping the slices.

Do same with orange slices. Bake uncovered for 35 minutes. The casserole may be refrigerated overnight if covered with foil.

– Nancy G.

Banana-Cocoa Bread

This is not too sweet, with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special.

Makes 10 servings.

Beans Benedict

  • 1/2 of 9-oz. package of frozen French cut green beans
  • 3 English muffins
  • 6 slices thin-cut ham
  • 1 cup hollandaise sauce
  • 1 cup medium white sauce*
  • 2 egg yolks
  • 2 tbsp. butter
  • 1 tbsp. lemon juice

Toast split muffins and prepare white sauce. Beat yolks slightly & stir small amount white sauce into them. Blend & return to remaining sauce. Add butter and lemon stirring for one minute. Top muffins with ham, beans and sauce - in that order. Two servings.

WHITE SAUCE:

Better ’n Godiva Chocolates

CREME:

  • 1-lb. bag fondant mix (this is like powdered sugar - buy it at candy-making stores for about $2.50)
  • 6 tbsp. unsalted butter
  • 3 tbsp. cream (or half-and-half)
  • Flavorings colorings (See requirements in 3rd paragraph below)

Melt butter in cream in a medium pan, over low heat, just until butter melts. Remove from heat. Dump in entire bag of fondant mix. Stir with fork until lumps are gone, then knead with your immaculately clean hands.

Brie Chicken

I made this once - for my roommates from a recipe in The Seattle Times, and it was quick and tasted great. But the brie doesn't look great after baking, so save some herbs for the end. - RGA

Caramel Brownies

Adapted from a recipe by family friend Pat Kennedy.

  • 12 oz. Kraft caramels
  • 6 oz. evaporated milk
  • 3/4 cup margarine
  • 1 German chocolate cake mix
  • 6 oz. chocolate chips
  • 1 cup chopped pecans

Caramel sauce: Melt caramels and 1/3 cup evaporated milk in double-boiler, stirring constantly.

Cherry Cake

A relative of "dump cake," this is quick to fix:

Spread in a 10 x 13 pan: 

  • 2 cups prepared cherry pie filling

Sprinkle over cherry filling:

  • 1 box white or yellow cake mix

Pour over top of cake mix:

  • 1/2 cup margarine or butter, melted

Sprinkle over top:

  • 1/2 cup or more chopped nuts

Bake at 350°F for one hour.

– Judy Enchelmayer

Cherry Nut Crunch

  • 1 can Comstock Pie Filling (any type of berry)
  • 1 pkg. Jiffy yellow cake mix
  • 1 stick butter
  • 1 cup nuts

Preheat oven to 350°F. Pour pie filling into baking dish. Crumble cake mix over this. Melt butter and dribble it over mixture. Sprinkle with chopped nuts and bake 30 minutes. Chill before serving.

– Karen Bergman

Chicago Style Chocolate Chip Cookies

  • 3/4 cup vegetable shortening
  • 1 tsp. vanilla
  • 1 cup packed brown sugar
  • 3 cups oatmeal, uncooked
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1/4 cup water
  • 1/2 tsp. baking soda
  • 2 tbsp. cinnamon
  • 1 tsp. salt
  • 1 bag chocolate chips

Preheat oven to 350°F. Beat together shortening, sugars, egg, water, vanilla and cinnamon until creamy. Add flours, salt and soda. Mix. Add chips and mix.

Chicken & Rice

  • 6 or more pieces of chicken
  • 1 cup uncooked rice
  • 1 can cream of chicken, mushroom soup
  • 1-1/2 cans water
  • 1/2 pkg. dry onion soup mix

Grease a casserole dish. Mix mushroom soup, water, onion soup mix. Spread dry rice over bottom.

Saturate with about 1 cup of soup mixture. Arrange chicken pieces over rice. Pour remaining soup mixture over all.

Bake at 350°F for 2 hours or slowly at 275°F for 4 hours.

– Vic & Judy Enchelmayer

Chicken & Waldorf Salad

This is a recipe that Bob would use on Boy Scout campouts to "knock the socks off" of "greenhorn" adult troop leaders. 

  • 2 chicken breasts
  • 1 egg
  • cracker meal
  • lettuce
  • apples
  • raisins
  • mayonnaise
  • dinner rolls

Dip chicken into beaten egg, then into cracker meal. Sauté three to four minutes on each side in hot vegetable oil, covered. Remove cover and cook three to four minutes uncovered. This process puffs the chicken up and makes it tender, moist and delightful to eat.

Chicken Divan

  • 4 to 6 chicken breasts, de-boned
  • 1 head broccoli
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 1 cup mayonnaise (less is OK)
  • Dash of white wine (1 tbsp+)
  • Various spices (tarragon, dill are best)
  • Slivered almonds (optional)
  • Fresh mushrooms (optional)

Preheat oven to 350° F.

Boil broccoli until half cooked. Put chicken in shallow baking dish.

Cover with broccoli spears. Combine rest of ingredients except almonds and spread over chicken.

Chicken Hawaiian

  • 1 Broiler fryer quartered
  • 1-1/4 cup water, divided
  • 1 tsp. Accent (MSG)
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 1 cup diagonally-sliced celery
  • 1 medium chopped onion
  • 2 tomatoes, cut into wedges
  • garlic
  • 1 green pepper, cut into 1" pieces
  • 1 can pineapple chunks
  • 1/2 tsp. salt
  • 3 tbsp.

Chickpea Curry

  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • 1/4 cup oil
  • 1-lb. can tomatoes, drained
  • 1 can garbanzos (chick peas)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • 2 tsp. curry powder (or to taste)
  • 1 tbsp. chopped parsley
  • 1 tsp. lemon juice

Sauté onion and garlic in oil. Drain tomatoes. Add tomatoes, garbanzos (not drained), salt, pepper, paprika, curry parsley and lemon juice.

Cover and let simmer 45 minutes. Let rest 5 minutes before serving over rice.

Chocolate Fudge

  • 2 cups sugar
  • 1 cup milk
  • 2 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tbsp. corn syrup
  • 4 tbsp. cocoa or 2 squares chocolate
  • 1/8 tsp. salt

Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla.

Chocolate Pie

  • 9 oz. chocolate bar with almonds
  • 9 oz. tub of cool whip
  • 2 tbsp. water
  • 1 tsp. dry instant coffee
  • 1 graham cracker pie shell

Break chocolate into large frying pan - add 2 tbsp.water and 1 tsp.instant coffee. Stir over low heat until water and chocolate are mixed. Remove from heat. Put spoonful of cool whip into chocolate mixture. Stir and keep adding cool whip until mixed.

Pour into Johnston's graham cracker pie shell. Freeze and remove a few minutes before serving.

– Marion Adams

Crab-Stuffed Potatoes

My roommate Rick made this for me and my Alexandria, Va. roommates, just before we closed the group house. Rick was something of a frustrated gourmet, but this came out well.

Four baking potatoes
1/4 cup brandy or sherry
1 clove garlic, minced
1/4 cup milk
1/2 cup Parmesan cheese
1 cup Mozzarella cheese
1/2 cup cottage cheese
1/2 lb. crab meat
Sliced green onion to taste

Dark Fruitcake

This recipe is from my friend Nancy. Fruitcake is not often a very welcome gift. This is a fruitcake recipe that many declared fruitcake haters in the family admitted to liking, because it is not gummy or alcoholic .

Dump Cake

My mom said I should include this recipe. It is by Lt. Nick Harris, and appeared in Pete's Better Homes and Barracks collection (1984). 

  • 1 can cherry pie filling
  • 1 can chunky pineapple
  • 1 box lemon cake mix
  • 1 stick butter
  • 8" x 14" baking dish

This is a great recipe when the need arises for a quick, sweet dessert.

Florida Key Lime Pie

It seems every Floridian has a recipe for Key Lime Pie; in fact, a book sold at the Historical Museum of South Florida lists about ten of them. Here is one that is delicious, quick and reliable, culled from three different recipe boxes. 

Note that Key Lime Pie is supposed to be yellow, not green as some Yankees might have thought.

Forgotten Cookies

These cookies are called "forgotten" because they spend so much time in the oven. Remember to turn off the oven first though!

  • 2 egg whites
  • 1 tsp. salt
  • 2/3 cup sugar
  • 1 cup finely-chopped nuts
  • 1 cup chocolate chips

Preheat oven to 350°F. 

Beat egg white until frothy. Add salt, continue beating, and add sugar gradually, until peaks form. Fold in nuts and chips.

Drop on ungreased cookie sheet. Place in oven. Turn off the heat and leave in the oven 8 hours.

– Karen Bergman

Fragrant Saffron Rice

This rice is good with the recipe for Sweet Curry, and is adapted from Madhur Jaffrey's "A Taste of India" cookbook.

  • 4-5 saffron threads (or a tablespoon of it if it isn't somewhat fresh)
  • 1/4 cup whole milk or cream
  • 2 cups white rice
  • 1 cup water
  • Light cooking oil (probably no EVOO here)
  • 2 tbsp. sugar
  • 1/4 cup golden raisins
  • slivered almonds or whole cashews
  • 2 sticks cinnamon
  • 2 pods cardamom

Optional: sautéed onions

Glazed Fruit Tartlets

  • 1/4 lb. softened butter or margarine
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 tbsp. orange juice
  • 1 tsp. vanilla extract
  • 1 tbsp grated orange peel
  • 1-3/4 cups all purpose flour
  • 3 to 4 cups fruits such as sliced bananas, well-drained mandarin orange sections, whole or sliced strawberries, fresh or well-drained canned diced pineapple, seedless grapes and fresh or frozen blueberries, drained.
  • Orange Glaze, see below.
  • Set of Tartlet Molds

Preheat oven to 350°F.

Hannah’s Royal Rusks

Great crunchy treat – good for dunking into coffee or hot chocolate.

  • 1 cup butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. almond flavoring
  • 1 tsp. baking soda
  • 4-1/2 cups flour
  • 1 cup ground almonds or other nuts
  • milk as needed if too dry

Mix margarine and sugar in a bowl. Add eggs, flavoring, baking soda, nuts and flour.

Form 3 loaves, approx. 1/2-inch high.Bake at 350°F for 25-30 min. Cut into 3/4-inch strips, and turn onto cut side. 
Toast at 250°F for 4 minutes.

Harvey Wallbanger Cake

  • 1 pkg. orange cake mix
  • 1 small pkg. instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cooking oil
  • 1/2 cup orange juice
  • 1/4 cup vodka
  • 1/4 cup Galliano liqueur

Preheat your oven to 350°F. Mix together in a bowl the two mixes and set aside.

Crack the eggs one at a time into a bowl and beat after each until frothy. Add about half the dry ingredients, mix a little.

Add all the other liquid ingredients, mix a little. Add the remainder of the powdered mixes.

Mix completely.

Hazel's Easy Sugar Cookies

Aunt Marie Herbst gave Gigi this recipe from the cook at Tipler. It makes about 100 cookies, and requires half an hour to an hour of baking.

Preheat oven to 375°F. 

Cream together 1 cup shortening (use half butter if possible), 2 tsp. vanilla, and 1-1/4 cups sugar.

Add 2 eggs and beat 2 minutes with mixer. Add 1/8 tsp. lemon extract or 1 tsp. real lemon juice. 

In a separate bowl sift together 3 cups of flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and 1/4 tsp. salt.

Homemade Yogurt

This is simple. A few tablespoons of pre-made yogurt gives the necessary bacterial base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same.

Makes 1 quart of yogurt

Honey Mousse

Adapted from Bon Appetit magazine by my friend Nancy. It can be made a day in advance of need and then taken from the freezer.

  • 6 egg yolks, room temperature
  • 1/3 cup dark honey
  • 1 cup chilled whipping cream
  • fresh fruit

Using electric mixer, beat yolks and honey until texture of meringue, about 10 minutes. Beat cream in another bowl until soft mounds form. Fold into honey mixture. Spoon into six cups and freeze three hours. Before serving, top with fresh berries, or canned peach or apricot slices, or orange marmalade. Serves six.

Hot Chicken Supreme

  • 3 whole chicken breasts - cooked and diced
  • 1-1/2 cups chopped celery
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup slivered almonds
  • 1/4 cup chopped pimientos
  • 2 tbsp. dry sherry
  • 2 tsp.chopped onion
  • 1/2 tsp.poultry seasoning
  • 1/2 tsp.lemon rind
  • 3 oz. chow mein noodles

Combine all ingredients except noodles. Stir well.

Spoon into greased 1-1/2 quart casserole and top with dry noodles.

Bake at 350° for 30 minutes.

Housewarming Guacamole

This recipe won a Guacamole contest in California, so I tried it and it worked well at my house warming party in Tokyo.

  • 3 ripe avocados
  • 1 tsp. lemon juice
  • 1 tsp. chopped fresh dill
  • 1/2 tsp. garlic salt
  • 1 tsp. medium-hot salsa
  • 1 cup low-fat yogurt

Cut avocados in half, remove seeds and scoop out meat. Put in a medium bowl and blend with remaining ingredients until just mixed. Refrigerate, covered, several hours. Serve with corn chips. (Just try to find good corn chips in Tokyo! Try Miuraya.)

Kahlua Pound Cake

Tia Maria also works well instead of Kahlua.

  • 1 pkg. dark chocolate cake mix or devil's food cake mix.
  • 4 eggs
  • 1/2 cup oil
  • 1 tsp. vanilla
  • 2/3 cup water
  • 1/3 cup Kahlua coffee liqueur
  • 1 pkg. instant chocolate pudding mix

Mix all ingredients at medium speed. Pour batter into greased and floured Bundt or tube pan (10 inch). 

Bake at 350°F for 45 minutes or until cake tests done. Cool.

Sprinkle with powdered sugar, or drizzle with glaze, below.

GLAZE

Lasagna with Turkey

Chicken may be substituted for turkey in this recipe. 

  • Approx. 10-12 oz. roasted turkey cooked and cut into chunks.
  • 1-1/2 lb. pkg. frozen veggie lasagna

Cook lasagna in conventional oven as directed on package. Serve on top of chicken or turkey. Spread meat chunks out on two plates. Cover meat chunks with lasagna. Serves two.

– Bob Adams

Lemon Jell-O Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. lemon Jell-O
  • 1 tsp. lemon extract
  • 1 cup apricot nectar
  • 1 cup salad oil
  • 4 eggs

Beat all ingredients above at medium speed for two minutes. Pour into a greased, floured pan. Bake at 350° for 45-55 minutes. Cool right-side-up for about 15 minutes.

Mangrove Mama’s Original Key Lime Pie

It seems every Floridian has a recipe for Key Lime Pie, so The Miami Herald combed the Keys in a 2-week taste test of restaurants serving Key Lime Pie. They reported that 674 restaurants they visited in the keys served it. Their No.1 pie came from Mangrove Mama’s on Sugarloaf Key, from proprietor Rose Orzo. Note that Key Lime Pie is supposed to be yellow, not green as some Yankees might have thought.

Here is the winning recipe:

Two crusts:

Marinated Salmon In Cold Mustard Sauce

I picked up this recipe in Sweden, 1989, but didn't have a chance to use it until I got to Tokyo, 1991, where the price of nice salmon was typically less than beef. With such economic incentive, I tried it and the sauce is quite good with baked salmon, but the recipe calls for crab meat or marinated salmon. So the whole thing's here for you to try, if you have 48 to 72 hours for the salmon to marinate, and a back yard full of dill.

Gravilaxsas (sauce)

Mimi’s Apple Pie

  • 1 pie crust (graham cracker or frozen)
  • apples (peeled, cored, thinly sliced)
  • butter
  • sugar
  • ground cinnamon
  • 1/3 cup flour
  • Prepare crust if necessary.

Place a layer of sliced apples in crust, top with 5-6 pats butter and sprinkle sugar and cinnamon to taste. Repeat with 3-4 more layers until apples are about an inch higher than the top of the pie dish (they settle).

Preheat oven to 325°F.

Mulled Cider

Bruce made this for Thanksgiving 1988 when our group home in Alexandria spent the holiday moping in D.C. (unable to travel to our families and homes).

It was good and has been popular at many winter gatherings since then, including family gatherings where the pickiest, finickiest eaters alive gather.

Base:

  • 1 part cranberry juice
  • 2 parts clear apple cider
  • spiced rum, optional

Spices: Multiply this for each 1/2 gallon mixed

No-Fail Quiche Anonymous (not verified) Sat, 09/29/1990 - 14:35

A friend made this and when I saw the ingredients I thought there could not be enough eggs to make the quiche, quiche properly. I was wrong as usual.

  • 1 small dough pie crust, treated with egg white    
  • 4 eggs    
  • 8 oz. half-and-half    
  • 4 oz. cheese    
  • Spices (Mrs. Dash)    
  • Veggies optional (diced & cooked, broccoli, onion, carrot, okra, etc.)

Pre-bake the crust at 300° F for 10 minutes to dry it out. Beat eggs, and add shredded cheese and veggies.

Bake at 375° F for about 1 hour.

Oven-Fried Chicken

  • 4 oz. bag potato chips
  • 1/4 tsp.garlic salt
  • salt and pepper
  • 3 lb. fryer chicken
  • 1/3 cup melted butter or margarine

Crush potato chips to yield 2 cups crushed, add garlic salt, and a dash of pepper.

Select 2-1/2 to 3-lb. ready-to-cook broiler or fryer chicken, cut up. Dip pieces in 1/3 cup melted butter or margarine, then roll in crumb mixture. Place pieces, skin-side-up and not touching each other, in a greased pan. Sprinkle with remaining butter and crumbs. Bake at 375° about 1/2 hour or until done. 

Peanut Butter Cake

Best if used with cream cheese frosting, below.

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1-1/2 cups brown sugar
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 2/3 cup milk
  • 1-1/2 cups cake flour
  • 1/2 tsp.salt
  • 2 tsp.baking powder

Cream the shortening, peanut butter and sugar. Add eggs and vanilla, beat well. Add milk. Sift dry ingredients and add, beating thoroughly after each addition. Line an 8-oz. pan with waxed paper and pour in batter. Bake at 350° for 50 minutes.

Pineapple Daiquiri

My Gainesville and Washington friend Linda T. made this for me once when she had over some other guests for dinner. It's good, but if you use fresh pineapple, it must be very ripe, or you'll have "high-fiber" beverages.

Rum Balls

From a vice president at Coconut Grove Bank, where Gigi works.

1-1/2 cups vanilla wafer crumbs (about 50 cookies)

1/4 cup Bacardi Dark Rum (80 proof)

1/4 cup honey

8 oz. (2 cups) ground walnuts

confectioner's sugar

Combine all ingredients except sugar. Blend thoroughly and then shape into small balls - about one inch in diameter. Roll in powdered sugar, store in a tightly covered container.

– Gigi Enchelmayer

Schaum Torte

  • 5 egg whites
  • 3/4 tsp. baking powder
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups sugar
  • 1-1/2 tsp. water
  • 1-1/2 tsp. vinegar
  • 1/8 tsp. salt

Put ingredients - whites, baking powder, salt, vanilla, vinegar and water - into an electric mixer bowl and beat, using high speed. When egg whites are stiff, add 1-1/2 cups sugar one teaspoon at a time while mixing.

Spread on heavy brown paper using a teaspoon and bake 1 hour or longer in a 275°F oven. Remove from paper to cool as soon as you pull them from the oven.

Simple Sesame Cookies

  • 2 cups butter, softened
  • 1-1/2 cups sugar
  • 3 cups all-purpose flour
  • 1 cup sesame seed
  • 2 cups shredded coconut
  • 1/2 cup finely chopped almonds

In a large mixing bowl cream the butter and sugar until fluffy. Add flour and mix just until combined. Stir in sesame seed, coconut and almonds just until well-mixed. Divide dough into thirds. Place one third on long sheet of wax paper. Shape into a long roll 2 inches in diameter. Wrap and refrigerate until firm. Repeat this twice more with other two portions.

Skillet Cookies

Made on top of stove using a heavy pan.

  • 1/2 cup melted butter
  • 1 lb. dates, pitted
  • 1-1/2 cups sugar
  • 4 egg yolks
  • 4 tsp. vanilla extract
  • 2 cups chopped nuts
  • 2 cups Rice Krispies or Corn Flakes

Mix butter, dates, sugar and egg yolks in a heavy pan, then stir while cooking on a stovetop and partly mash the dates for six minutes. Remove from heat and add vanilla and nuts.

Stir in cereal, then roll into small balls (pecan-sized) and store in a cookie jar.

– Karen Bergman

Snickerdoodles

Makes about 6 dozen cookies:

  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2-3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tbsp. sugar
  • 2 tsp. cinnamon

Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. 

Shape dough by rounded teaspoonsful into balls. Roll in cinnamon-sugar.

Bake at 400° F for 8-10 minutes or until set. Remove instantly from cookie sheet. 

Sweet Chicken Curry

There is no one recipe for curry. The fragrant and salty-sweet taste of this one indicates it's probably from Indian diaspora rather than India itself. I found a very similar recipe being served years later at a festival in Miami by a group of Hindus that brought it from Guyana in South America.

This recipe can be complemented perhaps with some fresh tropical fruit in cream, and sweetened saffron rice (below), with mango chutney or other Indian chutney. Eat with an IPA beer, but follow after with coffee or tea. Adapted from a recipe by my Gator friend Linda Tournade. 

Tamale Casserole

The sizes of cans specified below is left up to the tastes of the shopper:

  • 1 can whole kernel corn
  • 1 green pepper, diced
  • 1 can tamales
  • 1 onion, diced
  • 1 small can tomatoes
  • some celery, chopped
  • grated cheese

Preheat your oven to 350°F. Sauté a little butter some chopped celery, green pepper and onions. Add one can whole kernel corn and one small can tomatoes (drained). Add one can tamales (broken into chunks). Place in casserole and cover with grated cheese. Bake 15-20 minutes or until hot. 

Toll House Pie

  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 cup butter (melted, cooled to room temp.)
  • 6-oz. pkg. chocolate chips
  • 1 cup chopped walnuts
  • 9-inch unbaked pie shell

Beat eggs until foamy. Beat in flour and sugar until well blended. Blend in melted butter. Stir in chips and walnuts. Pour it into the pie shell. Bake 60-70 minutes at 325°F. Serve warm with ice cream or whipped cream.

– Marlene Adams

Vegetable Casserole

  • 1 can small baby onions or 3 medium onions cut into eighths
  • 10 oz. medium or sharp cheddar cheese, shredded
  • two 10-oz. packages frozen broccoli
  • 10-oz. pkg. frozen baby carrots
  • 1 pkg. Italian-cut green beans
  • 1 can cream of mushroom soup
  • 1/2 cup sauterne (wine)
  • salt & pepper to taste
  • buttered bread crumbs

Cook all vegetables separately until almost tender. Leave them a bit crisp. Heat mushroom soup and cheese in same pan until well combined; add sauterne.

Ziti Casserole Anonymous (not verified) Fri, 09/29/1989 - 14:47
  • 1 lb. ziti
  • 1 egg
  • 1/4 lb. mozzarella
  • 3/4 tsp. salt
  • 1 lb. ricotta
  • 1/4 tsp. pepper
  • 1/2 cup Parmesan
  • 6 cups spaghetti sauce

Preheat oven to 350°. Cook ziti and drain. Dice mozzarella. Combine cheeses, egg, salt & pepper. In a 9 x 13 pan layer ziti, cheese filling, and sauce, beginning and ending with sauce. Bake 40 minutes. 

– Pete, Kate E.