Scoop slow-roasted yams from their jackets to mingle with mandarin oranges, blackstrap molasses, and star anise. Whipped and piped into a granola-lined muffin tin, this mouthwatering finish to a roast turkey or ham dinner will have everyone singing odes to joy.
June Bug’s Mit Tahm Schmaltz Noodles
My mother has made homemade noodles for holidays and celebrations for many years. Prior to the mid-70s, mom usually made dumplings instead of noodles. Sometime around 1975, however, she started making homemade egg noodles. The noodles were thick and wide, and a handful filled your belly for hours. Boiled in chicken or turkey broth and served on a heaping platter, these noodles never lasted long enough for leftovers, no matter how large a pot she made.
Mom’s Spanish Rice
In the late 60s and early 70s, "ethnic" dishes rarely bore more than a passing resemblance to anything in the original country from which the dish supposedly came. Spanish rice is one such dish. Mom’s Spanish rice had white rice, tomato paste, and mangoes — the 1970s Midwest Ohio term for green bell peppers. Mom served her Spanish rice with meat loaf or sliced beef roast.
Freezer Kim Chee
It is nearly impossible to avoid germs when winter’s icy breath starts keeping everyone indoors. While most people respond to colds and flu by sanitizing every surface in the home, this does not help strengthen the immune system, ease the aches and pains or clear stuffy heads and chests. Kim chi, a spicy Korean dish made from cabbage, warms the body and helps clear your lungs and sinuses.
Garden Party Salad
With summer coming to a close, take any excuse to enjoy the sun and celebrate with friends. That abundant height-of-harvest-season produce was meant for sharing. Serve garden-party salads and make take away baskets of produce for family, friends, neighbors, and local charities. Set up some temporary tables and invite folks from nearby nursing homes,day labor sites or adult day programs to join you. You won’t regret it.
Bob Butler’s Classic Kidney Bean Salad
My father loved his kidney bean salad. Like all his other favorites, no mayo ever mingled with the dark-red perfection of the triple-drained kidney beans. Only the finest chopped, sweet gherkins and the freshest celery would do. The beans were firm but creamy, and the Miracle Whip, vinegar, and pickle juice became a light-pink dressing that made the dish a summer treat.
Tahiti Sunrise Chicken Salad
Pineapple, chicken, and cilantro combine in a piquant dish that will wake your taste buds. The bell peppers supply vitamin A and C while the red onion and chive flowers strengthen your immune system. With red and black pepper opening your airways to increase your oxygen flow to the brain, you are ready to tackle anything the day has in store.
Dad’s Deviled Eggs
Dad was very particular about his deviled eggs. No mayo for him, only Kraft Miracle Whip, and only apple cider vinegar, preferably Heinz. The eggs hard-boiled in a large stockpot, never fewer than three dozen at a time. Celery seed and paprika, along with horseradish mustard in generous amounts, gave Dad’s deviled eggs their distinct flavor.
Deviled Egg Salad
Traditionalists will enjoy the bite in this twist on classic egg salad. Use silken tofu and soy mayonnaise for a vegan version with plenty of heat and flavor. The hot sauce and horseradish keep this egg salad fresh longer, making it a perfect dish for potlucks and picnics.
3-quart mixing bowl
1/2 cup mayonnaise or soy mayo
2 tablespoons pickle relish
1 teaspoon celery seed
1 teaspoon minced onion
1 tablespoon horseradish sauce
1 teaspoon hot sauce
1 teaspoon paprika
1 loaf Italian or pumpernickel bread
1 pint of cherry tomatoes
Lavash is both a soft and a cracker-crisp Armenian flatbread. It is baked in thin, oblong sheets in a tandoor oven. The soft version is used to make roll-ups, while the cracker-crisp version is usually served with dips such as hummus, made from chickpeas, and baba ganoush, made from eggplant and tahini, or sesame paste. Lavash roll-ups are sometimes served as appetizers at weddings and holiday dinners.
Quesadillas are a quick, easy-to-prepare meal with plenty of possible variations. When you cut them into four pieces each and arrange them on a serving platter, quesadillas make an excellent appetizer for potlucks, picnics or tailgate parties. Serve with sour cream and homemade salsa.
Toasted Cheddar Cheese on Pumpernickel Bread
When you want a hearty, sharp, flavorful sandwich for dipping into your favorite soup, break out your grandmother’s pumpernickel rye recipe and some sharp cheddar. Toasted cheese sandwiches travel well and the dense rye bread resists squashing.
Heart Healthy Tuna Pitas
Lowering cholesterol intake does not mean you have to eat flavorless, grassy-tasting tuna salad with no condiments. No need for eggs or mayonnaise with this tuna salad. The broccoli slaw adds vitamin C and A, while the tuna provides choline and vitamin D.
Tuna Salad with Naan and Spicy Thousand Island Dressing
Albacore tuna and na’an star with Thousand Island dressing for a South Pacific taste treat.
Ginger Leek Soup
Warm ginger soothes your throat and stomach while leeks and chicken help break up winter colds and soothe flu symptoms.
Black Bean Chipotle Soup
Make this rich, smoky soup with or without meat for a delicious, hearty meal on a fall or winter evening. It is the perfect appetizer before roast venison or beef, and will freeze well.
Fall Soups: Pumpkin and Sun-Dried Tomato
This yogurt-based, creamy soup will warm your hands and tease your taste buds. Serve with crusty loaves of home-baked pumpernickel or baguettes.
Serve this rich, pumpkin and squash soup piping hot in fall, with crusty French bread twists and rich, creamery butter or chill it and serve it over melon balls in cantaloupe bowls for a refreshing summer pick-me-up.
Making Beef Gelatin
Beef gelatin is reduced broth made from beef bones, vinegar and water after it congeals to room temperature or lower. Beef gelatin makes any beef dish more flavorful and adds vital minerals to your diet.
Sugar-Free Raspberry Jam
You can make your own sugar-free jams and jellies in less than an hour using fresh berries from your local farmer’s market or U-pick field.
Raita is an Indian cucumber and yogurt sauce that is served with curries and other hot, spicy dishes. The smooth, creamy yogurt coats your tongue and throat. The curdled yogurt needs to drain for several days to make the soft, cream cheese base that will keep your raita thick.
Homemade Roasted Tomato and Jalapeno Salsa
Quesadillas and other Mexican and South American dishes taste better when you make your own salsa with fresh, roasted tomatoes and peppers. You control the heat by adding more jalapeno peppers for hotter salsa or substituting bell peppers for milder palates.
Plum-Ginger Sauce for Pork or Beef Tenderloin
Making your own plum sauce for pork or beef stir-fry allows you to control its sodium content. The plums, applesauce, and dates provide a sweet base for the tart orange juice, while ginger and red pepper provide just enough heat to please your palate.