4 cups white meat of turkey cut into 3/4" cubes
2 cups sliced celery (not too fine
Marinate the above in the following:
1/2 cup olive oil
1/4 cup cider vinegar
1 tsp. salt
Freshly ground black pepper
1/2 small clove of garlic, slightly smashed
This is better marinated overnight, but at least 4 hours. Stir once while marinating.
To serve: Line 4 large individual salad bowls or plates with lettuce leaves.
Divide this into four servings and mound on lettuce leaves.
Garnish each salad with 2 pieces quartered hard boiled egg, 2 wedges tomato, 1 tsp. mayonnaise on top of salad. Sprinkle toasted slivered almonds over top. Tuck a piece of parsley or watercress at the side.
Serve with warm biscuit or toast.
Recipe from the Strongbow Inn cookbook.
Monday, July 25, 2016
Strongbow Inn Turkey Bone Soup
The best part of Thanksgiving leftovers after the delicious turkey sandwiches is the turkey soup. This recipe is from the Strongbow Inn cookbook which is comprised of fourteen sheets of 8 1/2 X 11 pale blue paper stapled together and containing many of the recipes for food served at that family favorite restaurant. The restaurant was sold in 2013 and closed, except for banquets and limited holiday brunches, in 2015. This link provides a bit of its history and a photo of a delicious turkey dinner.
http://www.inportercounty.org/PhotoPages/Valparaiso/Restaurants/Valparaiso-Restaurants027.html
Turkey Bone Soup
Broken bones and skin from turkey carcass
3 stalks of celery
2 carrots, quartered
1 onion, quartered
6 peppercorns
1 bay leaf
Salt to taste
Place all in a LARGE kettle. Cover with water. Bring to boil, and then simmer for two hours.
Cool slightly, strain, and return any chopped turkey meat scraps to stock. Chill thoroughly so that hardened layer of fat may be removed. Remove this before reheating stock.
Many varieties of turkey soup may be made. One follows:
For each QUART of stock, melt 2 T. butter in a skillet. Add 2 T. flour, cook about one minute to blend and brown slightly. Pour some hot stock into browned mixture. Stir and cook until slightly thickened. Pour this into remaining stock. Simmer 15 minutes. Serve hot.
Strongbow Turkey Soup
4 cups diced celery
1 cup minced onion
1/2 cup butter or margarine
1 cup rice or noodles (cooked previously)
8 cups turkey broth
2 cups finely chopped turkey meat
1/2 tsp. chopped parsley for each bowl
Cook celery and onion in butter until transparent and soft, but not brown. Remove from heat and add broth, chopped turkey, and rice or noodles. Sprinkle parsley in each bowl to garnish.
Note: The recipe does not mention heating all together, but cold turkey soup wouldn't taste very good.
http://www.inportercounty.org/PhotoPages/Valparaiso/Restaurants/Valparaiso-Restaurants027.html
Turkey Bone Soup
Broken bones and skin from turkey carcass
3 stalks of celery
2 carrots, quartered
1 onion, quartered
6 peppercorns
1 bay leaf
Salt to taste
Place all in a LARGE kettle. Cover with water. Bring to boil, and then simmer for two hours.
Cool slightly, strain, and return any chopped turkey meat scraps to stock. Chill thoroughly so that hardened layer of fat may be removed. Remove this before reheating stock.
Many varieties of turkey soup may be made. One follows:
For each QUART of stock, melt 2 T. butter in a skillet. Add 2 T. flour, cook about one minute to blend and brown slightly. Pour some hot stock into browned mixture. Stir and cook until slightly thickened. Pour this into remaining stock. Simmer 15 minutes. Serve hot.
Strongbow Turkey Soup
4 cups diced celery
1 cup minced onion
1/2 cup butter or margarine
1 cup rice or noodles (cooked previously)
8 cups turkey broth
2 cups finely chopped turkey meat
1/2 tsp. chopped parsley for each bowl
Cook celery and onion in butter until transparent and soft, but not brown. Remove from heat and add broth, chopped turkey, and rice or noodles. Sprinkle parsley in each bowl to garnish.
Note: The recipe does not mention heating all together, but cold turkey soup wouldn't taste very good.
Saturday, July 2, 2016
Ukranian Style Beets with Horseradish
This recipe is from Aunt Marie.
12 medium beets
1 cup freshly grated horseradish
2 teaspoons salt
2/3 cup sugar
1 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon ginger
Scrub beets clean; leave roots and one inch of stem on. Cover with water and boil until tender. Cut off stems, roots, and remove skin. Grate on course grater. Add horseradish and spices. Mix thoroughly. Bring vinegar, sugar and salt to boil (whole spice in cloth may be added). Pour over beet mixture. Stir well. Pack in jars. Let stand a day in cool place before using.
Sandra's note:
This tastes great on hard boiled eggs. Gramma Hinko would serve this at Easter.
12 medium beets
1 cup freshly grated horseradish
2 teaspoons salt
2/3 cup sugar
1 1/2 cups vinegar
1 teaspoon nutmeg
1 teaspoon ginger
Scrub beets clean; leave roots and one inch of stem on. Cover with water and boil until tender. Cut off stems, roots, and remove skin. Grate on course grater. Add horseradish and spices. Mix thoroughly. Bring vinegar, sugar and salt to boil (whole spice in cloth may be added). Pour over beet mixture. Stir well. Pack in jars. Let stand a day in cool place before using.
Sandra's note:
This tastes great on hard boiled eggs. Gramma Hinko would serve this at Easter.
O. K. Christiansen's Holiday Glogg
While this is a Swedish recipe, Dad (Mike Hinko) made this. He and Mom would have Glogg parties. The Glogg parties stemmed from those that his good friend, the late Jim Christiansen, would have at Christmastime.
This drink is potent! One small cup will produce a buzz. Two will make you slur your words. If you have a Glogg party, have designated drivers to take people home. Or, set up cots for overnight guests.
O. K. Christiansen's Holiday Glogg
8 cinnamon sticks
12 whole cloves
112 sugar loaves
Almond extract
Cheese cloth bags
2 gallon kettle with cover
Small frying pan
Wooden spoon
1 pound seeded raisins
60 cardamom seeds
1/5 190-proof grain alcohol
1 gallon California port wine
1 pint Hennessy brandy
Place in cooking vessel with spices and raisins in bags:
1 pound seeded raisins
12 whole cloves
60 cardamom seeds (open shells and put both shells and kernels in mixture)
8 cinnamon sticks (broken)
80 sugar loaves
Procedure:
Pour in enough water to barely cover the above ingredients. Allow to simmer (with cover on) for 1 hour to extract flavor from spices. Pour in 1 gallon port wine, 1/5 190-proof grain alcohol, and 1 pint brandy. Replace cover and raise flame. Let come to a boil. While this is coming to a boil, take small frying pan, and in it slowly burn 32 loaves of white loaf sugar until a dark brown. By this time the mixture should be boiling; add the burnt sugar and stir with wooden spoon until there is no more sugar coating on the spoon.
Turn off the fire, take cover off and light the mixture, allowing it to burn for about 6 seconds. Then put the cover back on to extinguish; add 2 teaspoons of almond extract.
Let cool. Strain through cheese cloth. Squeeze out juices thoroughly.
Skal!!!
Sandra's Note:
As I recall, you warm the Glogg before serving it. Put 1 blanched almond and a few raisins in the bottom of a small cup and pour the Glogg over these.
Sandra's Note:
You can find sugar loaves from Domino Sugar. They are called sugar tablets. According to the Domino website, each rectangular tablet contains 1 teaspoon of sugar. So, you can do the math and use granulated sugar if needed. However, part of the fun in making the Glogg is counting out the sugar loaves.
This drink is potent! One small cup will produce a buzz. Two will make you slur your words. If you have a Glogg party, have designated drivers to take people home. Or, set up cots for overnight guests.
O. K. Christiansen's Holiday Glogg
8 cinnamon sticks
12 whole cloves
112 sugar loaves
Almond extract
Cheese cloth bags
2 gallon kettle with cover
Small frying pan
Wooden spoon
1 pound seeded raisins
60 cardamom seeds
1/5 190-proof grain alcohol
1 gallon California port wine
1 pint Hennessy brandy
Place in cooking vessel with spices and raisins in bags:
1 pound seeded raisins
12 whole cloves
60 cardamom seeds (open shells and put both shells and kernels in mixture)
8 cinnamon sticks (broken)
80 sugar loaves
Procedure:
Pour in enough water to barely cover the above ingredients. Allow to simmer (with cover on) for 1 hour to extract flavor from spices. Pour in 1 gallon port wine, 1/5 190-proof grain alcohol, and 1 pint brandy. Replace cover and raise flame. Let come to a boil. While this is coming to a boil, take small frying pan, and in it slowly burn 32 loaves of white loaf sugar until a dark brown. By this time the mixture should be boiling; add the burnt sugar and stir with wooden spoon until there is no more sugar coating on the spoon.
Turn off the fire, take cover off and light the mixture, allowing it to burn for about 6 seconds. Then put the cover back on to extinguish; add 2 teaspoons of almond extract.
Let cool. Strain through cheese cloth. Squeeze out juices thoroughly.
Skal!!!
Sandra's Note:
As I recall, you warm the Glogg before serving it. Put 1 blanched almond and a few raisins in the bottom of a small cup and pour the Glogg over these.
Sandra's Note:
You can find sugar loaves from Domino Sugar. They are called sugar tablets. According to the Domino website, each rectangular tablet contains 1 teaspoon of sugar. So, you can do the math and use granulated sugar if needed. However, part of the fun in making the Glogg is counting out the sugar loaves.
Sauerkraut and Sausage
This is the recipe Dolores Hinko used. It may seem odd to have split peas included, but they do make the sauerkraut creamy.
Sauerkraut and Sausage
2 quarts sauerkraut drained and washed, saving the juice
1/4 pound bacon, minced.
2 medium yellow onions
1/2 cup yellow split peas
1/2 cup water
1/4 pound butter or margarine
1/2 cup flour
Soak peas in water according to package directions. Cook until mushy. Set aside.
Sauté bacon until crisp, remove from fat and set aside.
Chop onions and sauté until transparent in bacon drippings. Add butter or margarine and flour to make a roux. Stir roux until it is lightly colored. Add sauerkraut, split peas and bacon. Add reserved sauerkraut juice to taste. Add water if too thick and cook until kraut is tender. (If too sour add a small amount of honey to taste).
Sausage
If using pre-cooked Polish sausage, cut into bite sized pieces and steam or microwave until hot. Do not boil or you will lose flavor. Arrange on perimeter of hot kraut and serve.
Will serve 8 as a main dish.
Sandra's Notes
Note: I do not add any kraut juice; it really makes the dish too sour. Also, I add the sausage on top of the sauerkraut mixture after all is combined, and let it cook in the pot.
Note: If it is a cold winter day, I will make this in an enameled cast iron Dutch oven. After the sauerkraut mixture is all combined, I'll put the sausage on top, cover and bake in a 350 degree oven until the kraut is tender. Do not do this in a regular cast iron pot; acidic foods and cast iron do not play nicely with each other.
Sauerkraut and Sausage
2 quarts sauerkraut drained and washed, saving the juice
1/4 pound bacon, minced.
2 medium yellow onions
1/2 cup yellow split peas
1/2 cup water
1/4 pound butter or margarine
1/2 cup flour
Soak peas in water according to package directions. Cook until mushy. Set aside.
Sauté bacon until crisp, remove from fat and set aside.
Chop onions and sauté until transparent in bacon drippings. Add butter or margarine and flour to make a roux. Stir roux until it is lightly colored. Add sauerkraut, split peas and bacon. Add reserved sauerkraut juice to taste. Add water if too thick and cook until kraut is tender. (If too sour add a small amount of honey to taste).
Sausage
If using pre-cooked Polish sausage, cut into bite sized pieces and steam or microwave until hot. Do not boil or you will lose flavor. Arrange on perimeter of hot kraut and serve.
Will serve 8 as a main dish.
Sandra's Notes
Note: I do not add any kraut juice; it really makes the dish too sour. Also, I add the sausage on top of the sauerkraut mixture after all is combined, and let it cook in the pot.
Note: If it is a cold winter day, I will make this in an enameled cast iron Dutch oven. After the sauerkraut mixture is all combined, I'll put the sausage on top, cover and bake in a 350 degree oven until the kraut is tender. Do not do this in a regular cast iron pot; acidic foods and cast iron do not play nicely with each other.
Kolachki
This recipe is from Aunt Marie, and would likely turn out similar to Gramma Hinko's.
Kolachki
(Dough must chill overnight)
1 package dry yeast
1/4 cup water
3 eggs
1/2 cup milk
1 pound lard
6 cups flour
4 tablespoons sugar
1 teaspoon salt
Prepared (canned) Solo fillings (Note: Yes! The company is still in business. If you can't find the product at your grocery, you can order it online from the company.)
Prepare 1 package dry yeast in 1/4 cup lukewarm water and let stand while preparing rest of recipe. Beat eggs slightly and add 1/2 cup milk. Measure 6 cups flour into large mixing bowl. Add 4 tablespoons sugar and 1 teaspoon salt. Work into this (as for pie dough) 1 pound lard until pea sized. Add egg and milk mixture, then yeast mixture mixing well until dough leaves sides of bowl. Store overnight in refrigerator.
When ready to use, break off small portions of dough and roll out on slightly floured board to about 1/4 inch thick or less if flakier cakes are desired. Cut with round biscuit or cookie cutter and fill each round with filling. Roll up and place on cookie sheet. Bake 10 to 15 minutes in 375 degree oven, or until slightly brown. Remove to brown paper and let cool. Sprinkle with powdered sugar.
Friday, July 1, 2016
Dolores Hinko's Western Baked Beans
Mom, Dolores Hinko, would make these baked beans for parties and picnics. They are so very good!
Western Baked Beans
8 slices of bacon
4 large onions, sliced and separated into rings
1/2 to 1 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 cup cider vinegar
Tabasco sauce to taste
Rinse and drain the following three beans:
15 ounce can green lima beans
15 ounce can butter beans
1 pound can dark red kidney beans
2 1-pound 11 ounce cans pork and beans - do not rinse!
Cut bacon into 1-inch pieces and cook until crispy. Remove bacon from fat. Set aside.
Sauté onion rings in bacon fat until clear.
Add rest of ingredients, except beans and bacon, stir and simmer covered for 20 minutes.
Put all beans and bacon into oven-proof, covered casserole or bean pot. Pour sauce over and mix well.
Bake at 350 degrees for 30 minutes covered. Bake an additional 30 minutes uncovered.
Double recipe for a crowd.
Western Baked Beans
8 slices of bacon
4 large onions, sliced and separated into rings
1/2 to 1 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 cup cider vinegar
Tabasco sauce to taste
Rinse and drain the following three beans:
15 ounce can green lima beans
15 ounce can butter beans
1 pound can dark red kidney beans
2 1-pound 11 ounce cans pork and beans - do not rinse!
Cut bacon into 1-inch pieces and cook until crispy. Remove bacon from fat. Set aside.
Sauté onion rings in bacon fat until clear.
Add rest of ingredients, except beans and bacon, stir and simmer covered for 20 minutes.
Put all beans and bacon into oven-proof, covered casserole or bean pot. Pour sauce over and mix well.
Bake at 350 degrees for 30 minutes covered. Bake an additional 30 minutes uncovered.
Double recipe for a crowd.
Apple Slices
I have fond memories of Gramma Hinko's baked goods. She always had an assortment of treats with which to tempt us. Cakes, pies, and Bismarck donuts filled with raspberry jelly. One of my favorite treats was her apple slices. I don't have Gramma Hinko's recipe for them, but I did come into possession of a little cookbook put together by the Electa Circle Women's Society of Christian Service of the Pullman United Methodist Church in 1969. Aunt Marie was a member, and submitted a recipe for apple slices that I believe are the same as the ones Gramma made.
Apple Slices
3 cups all-purpose flour
1 1/2 teaspoon salt
3/4 teaspoon baking powder
1 cup lard
1/3 cup cold water
Add salt and baking powder to flour and sift. Add lard and blend until size of small peas. Add water and combine. Divide dough and roll out to pan size ( 10" x 15").
Filling
8 to 10 (or more, depending on size) pared and sliced apples
1 cup sugar
1/4 teaspoon salt
1 tablespoon flour (or cornstarch)
1 teaspoon cinnamon
Dash of nutmeg
Mix together dry ingredients and pour over apples. Note: the recipe in the booklet does not say this, but I imagine one would mix the dry ingredients with the apples and then spread the apple mixture over the bottom crust.
Roll remaining dough to form top cover. Note: no mention is made, but I think it would be a good idea to prick the top crust to allow steam to escape. I think the women of that time just assumed one would know to do this.
Unfortunately, there is no baking information in the recipe in the booklet. I did find a recipe online that directed one to bake at 400 degrees for 40 minutes until crust is brown and apples are tender. It suggested covering the crust loosely with foil if it becomes too brown before the apples are done. This recipe also had a recipe for the glaze, which Gramma Hinko put on hers.
Glaze
1 cup confectioners sugar
2 tablespoons butter
1/2 teaspoon vanilla
2 tablespoons milk
Combine milk, confectioners sugar, butter and vanilla until smooth. When slices are cool, spread the glaze over it. Allow to harden.
If this glaze doesn't do it for you, make your favorite confectioner sugar glaze.
Apple Slices
3 cups all-purpose flour
1 1/2 teaspoon salt
3/4 teaspoon baking powder
1 cup lard
1/3 cup cold water
Add salt and baking powder to flour and sift. Add lard and blend until size of small peas. Add water and combine. Divide dough and roll out to pan size ( 10" x 15").
Filling
8 to 10 (or more, depending on size) pared and sliced apples
1 cup sugar
1/4 teaspoon salt
1 tablespoon flour (or cornstarch)
1 teaspoon cinnamon
Dash of nutmeg
Mix together dry ingredients and pour over apples. Note: the recipe in the booklet does not say this, but I imagine one would mix the dry ingredients with the apples and then spread the apple mixture over the bottom crust.
Roll remaining dough to form top cover. Note: no mention is made, but I think it would be a good idea to prick the top crust to allow steam to escape. I think the women of that time just assumed one would know to do this.
Unfortunately, there is no baking information in the recipe in the booklet. I did find a recipe online that directed one to bake at 400 degrees for 40 minutes until crust is brown and apples are tender. It suggested covering the crust loosely with foil if it becomes too brown before the apples are done. This recipe also had a recipe for the glaze, which Gramma Hinko put on hers.
Glaze
1 cup confectioners sugar
2 tablespoons butter
1/2 teaspoon vanilla
2 tablespoons milk
Combine milk, confectioners sugar, butter and vanilla until smooth. When slices are cool, spread the glaze over it. Allow to harden.
If this glaze doesn't do it for you, make your favorite confectioner sugar glaze.
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