Prep. Time: 25 minutes Baking Time: 1½ hoursBaked Ham Slice
Makes 6–8 servings
Prep. Time: 10 minutes
Baking Time: 75 minutes
1 cup brown sugar
2 tsp. flour
1 tsp. dry mustard
2 lb. center-cut ham slice, uncooked
a few drops of vinegar
¼ cup water
1. Combine sugar, flour, and dry mustard.
2. Spread half of mixture on one side of ham slice and sprinkle with vinegar.
3. Place ham in greased baking dish and let stand 5 minutes.
4. Turn ham over and spread with remaining mixture and sprinkle with vinegar.
5. Add water around the edges.
6. Bake at 425° uncovered for 15 minutes. Then turn oven to 325° and continue baking for 1 hour, uncovered. Serve with sauerkraut if you wish.
Makes 8–10 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 1 hour 15 minutes
2½ lbs. cooked ground ham
1¼ cups dry quick oats
1 cup milk
3 eggs, slightly beaten
Sauce:
1 cup, plus 2 Tbsp., light brown sugar, firmly packed
3 Tbsp. cornstarch
1½ Tbsp. prepared mustard
1¾ cups pineapple juice
½ cup light corn syrup
3 Tbsp. cider vinegar
½ tsp. cloves
1. Combine ground ham, oats, milk, and eggs. Shape into 1½ inch balls (makes about 40-45 balls). Place in a lightly greased baking dish. Bake at 350° for 1 hour.
2. Combine all ingredients for the sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes. Pour sauce over ham balls and serve.
NOTE
Sometimes I serve these for Sunday dinner when we are the host family for church.
From the other side of the Market stand . . .
CARL CHARLES OF S. CLYDE WEAVER
Carl Charles manages this smoked meats/cheeses/salads/olives stand—an icon with deep roots in Lancaster’s Central Market.
“We have our regular customers, and most of them live nearby. But one family from Maryland also comes weekly. At Christmas and Easter, they bring their extended family, stand in the aisle, and sing a carol for us.
“Then there’s the family who lives near the Pennsylvania-Maryland border. They have nine kids, ages 2 to 23, and they all come once a year. They buy a lot!
“Central Market has its occasional singing flash mob. The first time it happened, the group sang ‘The Hallelujah Chorus.’ When they first started, we didn’t know what was going on, but it was very cool!”
Makes 4–6 servings Prep. Time: 25 minutes Baking Time: 1½ hours
Ham loaf:
1 lb. Weaver’s fresh, bulk sausage
1 lb. ground ham
2 eggs
1 cup bread crumbs
1 cup milk
1 tsp. prepared mustard
Syrup:
½ cup water
½ cup cider vinegar
½ cup brown sugar
1 tsp. dry mustard
1. Mix thoroughly all ingredients for ham loaf and form into 4 or 6 small individual loaves.
2. Bake at 350° for 45 minutes.
3. While ham loaf bakes, prepare syrup by mixing all ingredients together in a saucepan. Bring to a boil, stirring constantly.
4. Baste ham loaves with syrup and continue baking for another 30 minutes.
TIP
This recipe was developed by my mother. She often served ham loaf to company.
Pineapple Glaze
Makes 1½ cups Prep. Time: 5 minutes Cooking Time: 15 minutes
1 cup pineapple juice
1 Tbsp. cornstarch
⅓ cup light corn syrup
¼ cup light brown sugar, firmly packed
1. In a saucepan, mix pineapple juice and cornstarch. Stir until smooth.
2. Add all remaining ingredients and bring to a boil over medium heat, stirring constantly.
TIP
Delicious over ham! Leftover glaze tastes wonderful over ice cream.
Apricot Glazed Ham with Mustard Sauce
Makes 12–16 servings Prep. Time: 20 minutes Baking Time: 3 hours
8-10 lb. ham
½ cup apricot jam
2 Tbsp. cider vinegar
2 Tbsp., plus ½ cup, Dijon mustard, divided
whole cloves
6-8 Tbsp. maple syrup
1. Score ham. Dot with cloves.
2. Mix jam, vinegar, and 2 Tbsp. mustard together.
3. With the fattier side up, spread ½ of jam mixture over top of ham. Bake at 325° for 1½ hours.
4. Re-glaze and bake an additional 1 hour.
5. Re-glaze and bake an additional ½ hour.
6. To prepare mustard sauce, mix maple syrup with remaining ½ cup mustard. Serve with baked ham.
VARIATION
Use peach jam instead of apricot jam.
Best Baby Back Ribs
Makes 3-4 servings Prep. Time: 10 minutes Baking Time: 2½-3 hours
2½-3 lbs. baby back ribs
1 tsp. garlic powder
1 tsp. pepper
1 tsp. seasoned salt
1 medium onion, sliced
1 cup Stoltzfus Delicious Rib Sauce
1. Place ribs bone-side down in a large roasting pan.
2. Combine garlic powder, pepper, and seasoned salt. Sprinkle over ribs.
3. Top with sliced onions.
4. Cover lightly and bake at 350° for 2½-3 hours, putting the rib sauce on the ribs for the last ½ hour of baking.
Makes 4–6 servings
Prep. Time: 20 minutes
Cooking Time: about 20 minutes
½ cup (1 stick) butter
½ cup diced onion
1 cup diced celery
1 cup diced red or green bell pepper
½ cup, plus 2 Tbsp., flour
½ tsp. dry mustard
1 tsp. Worcestershire sauce
½ tsp. Tabasco sauce
5 cups milk
1 cup grated cheddar cheese
1 lb. cooked ham, cubed
1. Melt butter in large pan. Add onion, celery, and peppers. Cook until onion is yellow.
2. Over low heat blend flour and seasonings into mixture. Gradually stir in milk. Cook until thickened, stirring constantly.
3. Add cheese and ham and heat thoroughly.
4. Serve over biscuits, toasted English muffins, waffles, or toast.
NOTE
Easy to prepare. Great for a quick meal or even a midnight treat.
Savory Sausage and Potato Pie
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
5 medium potatoes
1 tsp. salt
1 egg, beaten
½ cup finely chopped onion
½ cup crushed corn flakes
2 tsp. dried parsley
1 lb. bulk sausage
½ cup chopped green bell peppers
2 tsp. cornstarch or flour
10-oz. can cream of mushroom soup
2 cups cooked corn, drained
1 cup shredded cheese
1. Cook potatoes in salt water. Peel and mash.
2. Add egg and blend. Add onion, corn flakes, and parsley.
3. Spread mixture evenly into bottom and up the side of a greased 10” pie plate or baking dish.
4. Brown sausage in skillet. Remove and drain all but 1 Tbsp. drippings.
5. Sauté green peppers in drippings. Stir in sausage and cornstarch or flour. Add soup and corn.
6. Blend well and heat thoroughly.
7. Turn mixture into potato crust and sprinkle with cheese.
8. Bake at 400° for 25 minutes.
Sausage Casserole
Makes 6–8 servings
Prep. Time: 15 minutes
Cooking/Baking Time: about 1 hour
4 eggs
2 cups milk
2 quarts soft bread cubes
4 Tbsp. (half stick) butter, melted
1 Tbsp. parsley, chopped
1 tsp. onion, minced
1 tsp. salt
1 tsp. sage or poultry seasoning
1 lb. bulk sausage
1½ cups frozen peas
2 small potatoes, chopped and cooked until softened
1. Beat eggs. Add milk. Pour over bread cubes in large bowl.
2. Combine butter and seasonings. Add to bread cubes and mix well.
3. Brown sausage in a skillet. Drain off drippings.
4. Mix bread filling with sausage, peas, and potatoes.
5. Place in greased baking dish and bake at 350° for 45 minutes.
THE CURB MARKET
Early in the history of Lancaster, the space allotted for the town market became insufficient. In the 1820s, in order to relieve the situation, farmers were permitted to back their wagons up to the curbs along the streets and sell their wares directly from their vehicles or temporary stands. This assemblage of sellers became known as the curb market.
The curb market was not a random arrangement. City ordinances specified which areas of which streets could be used for marketing. The places were neither occupied by market wagons on a first-come first-served basis, nor were they free for the taking.
In 1818 the curb market occupied West King Street as far as Prince Street and the whole of Center Square. By 1845 it extended a block in each direction from the Center Square on King and Queen Streets. In 1898 the curb market changed its dimensions again. There were 57 spaces on East King Street, 35 on Duke Street, and 9 in Center Square. These spaces were auctioned off, the same as those in the market house.
During its final period, the curb market extended from Center Square on East King Street to Duke, down Duke to Vine, and west on Vine to Prince where it reached almost to Orange Street. In the same areas, stores and businesses also rented space along the fronts of their buildings to the operators of smaller businesses and their “basket stands.”
The rows of wagons with upturned shafts and the sumptuous displays of farm produce were somewhat of an early-day tourist attraction in Lancaster.
After the First World War, motor vehicles began replacing horse-drawn wagons at the curb market. Eventually it was the increased auto traffic in town that caused the curb market to be impractical and unsafe. On January 1, 1927, the city decreed that this colorful institution come to an end. The standholders were offered space in the Southern Market.
Makes 4–6 servings
Prep. Time: 20 minutes
Cooking Time: 1 hour 15 minutes
3 Tbsp. lard or vegetable oil
½ lb. thickly sliced double smoked bacon, cut into 1” squares
2 medium onions, halved and sliced crosswise
2 cloves garlic, minced
2 lbs. sauerkraut, rinsed
2 medium apples, peeled, cored, and grated
1 potato, peeled and grated
1 cup dry white wine
½ cup apple cider or juice
½ cup chicken broth or water
½ tsp. dried thyme, crumbled
1 bay leaf
8 bruised juniper berries or 1 Tbsp. gin
3 cloves
pinch of salt
4-6 (about 1½ lbs.) knockwurst, or good quality frankfurters
4-6 (about ¾ to 1¼ lbs.) weisswurst
1. Heat lard in large Dutch oven over medium heat. Add bacon and sauté until browned (about 8 minutes). Remove bacon and reserve.
2. Add onion and more lard to Dutch oven if necessary. Lower heat. Sauté onions until soft, not browned.
3. Add garlic and toss until fragrant. Add sauerkraut, apples, and potato. Toss for 2 minutes.
4. Add wine, apple cider, broth, thyme, bay leaf, juniper berries or gin, cloves, and salt to taste. Cover and simmer 30-35 minutes.
5. Prick sausages all over with fork. Tuck sausages into sauerkraut. Add reserved bacon. Cover and simmer another 30 minutes or until sausages are heated through.
6. Correct seasonings.
TIP
Serve with an assortment of mustards, pickles, boiled potatoes, dark bread, beer or light wine. Follow with a salad. Excellent for New Year’s Day or Super Bowl meal!
Makes 6–8 servings
Prep. Time: 15 minutes Standing Time: 1 hour Cooking Time: 1 hour
1½ lbs. yellow string beans
1½ lbs. green string beans, or use all green beans
1 red onion, chopped
1 carrot, chopped
3 cloves garlic, peeled but left whole
¼ cup olive oil
2-3-lb. boneless pork shoulder butt
2 lbs. fresh plum tomatoes, or use canned and drain them
2 tsp. dried basil leaves, or use fresh basil leaves, sliced
salt and pepper to taste
1. Snap ends of beans and soak in cold water for 1 hour.
2. In Dutch oven sauté onion, carrot, and garlic in olive oil until soft. Add string beans and nestle ham in middle.
3. Top with plum tomatoes and basil leaves. Do not add water; beans shed their own liquid.
4. Cook covered 1 hour or until ham is cooked through.
Ham Zucchini Potato Dish
Makes 6 servings
Prep. Time: 15 minutes Cooking Time: 25 minutes
2 lbs. ham, cubed
1½ cups water, divided
5 medium potatoes, sliced thin
3 medium zucchini, sliced thin
8 oz. cheese, grated
pepper to taste
1. Brown ham in skillet in ½ cup water. After browning, add 1 more cup water to make a tasty broth.
2. Add potatoes and cook about 15 minutes or until nearly tender.
3. Stir in zucchini and cook until crisp tender.
4. Sprinkle with cheese and pepper and serve.
Makes 6–8 servings Prep. Time: 15 minutes Baking Time: 45 minutes
¾ cup milk
1 cup cream of mushroom soup
2 cups ham cubes, cooked
3 Tbsp. chopped onion
1 cup cooked rice
3 cups diced fresh asparagus
½ cup shredded sharp cheese
1½ cups bread crumbs, buttered
1. Combine milk, soup, ham, onion, and rice.
2. Spoon half of this mixture into a greased baking dish. Top with half of asparagus. Repeat.
3. Top with cheese and bread crumbs.
4. Bake at 375° for 45 minutes or until asparagus is done to your liking.
Notes
Wonderful asparagus taste!
Dutch Noodles Florentine
Makes 6 servings Prep. Time: 15 minutes Cooking Time: about 30 minutes
1 lb. bacon
1 lb. uncooked noodles
10-oz. pkg. frozen spinach or 1 lb. fresh spinach
½ cup (1 stick) butter
1 egg, lightly beaten
1½ cups heavy cream
2 cups freshly grated Parmesan cheese
salt and pepper to taste
1. Cook bacon and drain it. Crumble and set aside.
2. Cook noodles according to directions.
3. If using frozen spinach, thaw and drain. If using fresh spinach, wash well and drain.
4. Melt butter in large, heavy saucepan. Add spinach and heat through. Add drained noodles and toss lightly.
5. In another pan combine egg, cream, cheese, salt, and pepper. Heat over very low heat for 5 minutes.
6. Pour over noodle mixture and gently toss.
7. Serve in a heated dish.
Makes 8 servings
Prep. Time: 25 minutes Standing Time: overnight Cooking Time: 4 hours 15 minutes
Snitz:
2 cups dried tart apples
water
1½ lbs. cured ham or 1 ham hock
2 Tbsp. brown sugar
Knepp:
2 cups flour
3½ tsp. baking powder
½ tsp. salt
1 egg, beaten
2 Tbsp. (¼ stick) butter, melted
⅓-½ cup milk
1. Cover dried apples with water and soak overnight.
2. In the morning cover ham with cold water in a large stockpot and cook slowly for 3 hours.
3. Stir in brown sugar and cook 1 hour longer.
4. Sift together all dry ingredients. Stir in beaten egg and melted butter. Add milk to make a batter stiff enough to drop from a spoon.
5. Add apples to boiling ham.
6. Drop batter (knepp) by spoonfuls into boiling ham and apples.
7. Cover pan tightly and cook snitz and knepp 10-12 more minutes. Do not lift cover until ready to serve.
Makes 8–10 servings
Prep. Time: 20 minutes Cooking/Baking Time: 3½ hours
1 small onion, chopped
½ cup chopped celery
2 Tbsp. (¼ stick) butter
2 eggs
4-6 cups cubed bread
1 quart diced potatoes
1½ lbs. bulk sausage
milk or water to moisten bread
salt and pepper to taste
1 pig stomach
½ cup water
1. Sauté onion and celery in butter.
2. In a large bowl, mix eggs and bread cubes. Add onions and celery.
3. Add potatoes and sausage. Add enough liquid (milk or water) to moisten the mixture. Mix thoroughly. Season to taste.
4. Stuff the pig stomach with sausage filling, being careful not fill too tightly since the stomach shrinks while baking. Close opening of stomach with thread and skewers.
5. Place stuffed stomach in a roasting pan with ½ cup water and bake covered at 350° for 2 hours.
6. Uncover and bake another hour or until skin is brown and tender.
TIP
If you have more sausage filling than fits in the stomach, bake the rest of it in a greased baking dish for 1 hour or until heated through.
NOTE
The Leaman family has warm memories of the days when Grandma would have the whole family (about 30 people) over for a Sunday dinner of roasted pig stomach!
Makes 4 servings
Prep. Time: 20 minutes
Cooking/Baking Time: about 1 hour
2 acorn squash, halved and seeded
1 lb. ground beef or ground turkey
½ cup chopped apple
1 tsp. curry powder
½ lb. cheese, cubed
2 Tbsp. marmalade or apricot preserves
½-¾ tsp. salt
1 cup thinly sliced apples
1 Tbsp. butter
¼ tsp. cinnamon
¼ tsp. nutmeg
1. Place squash in lightly greased baking dish with cut side down. Bake at 400° for 35-40 minutes or until tender.
2. Brown meat and drain off excess fat.
3. Add chopped apples and curry powder. Cook until tender.
4. Add cheese, preserves, and salt, stirring occasionally until cheese is melted.
5. Sauté thin apple slices in butter until tender. Season lightly with cinnamon and nutmeg.
6. Remove squash from oven. Place on serving plates and fill cavity with meat mixture.
7. Top with sautéed apples.
NOTE
My family thinks this combination is out of this world!
Makes 4 servings
Prep. Time: 30 minutes
Cooking Time: 30 minutes
Filling Ingredients:
1 lb. ground beef
1 medium onion, finely chopped
¾ cup bread crumbs
1 egg, lightly beaten
salt and pepper to taste
Dough Ingredients:
2 cups flour
½ tsp. salt
2 eggs, lightly beaten
¼ cup cold water
3–4 quarts water
4 beef bouillon cubes
parsley
1 Tbsp. butter
1. Thoroughly mix all filling ingredients. Divide into 4-6 patties.
2. To make noodle dough, mix flour, salt, eggs, and cold water. Knead with fingers until well mixed. Divide dough into 4-6 equal pieces.
3. On floured surface roll out dough until each piece is large and flat enough to hold and cover a meat patty. Place meat patty in center of each dough piece. Bring opposite ends of dough together and press firmly. Moisten finger with water and rub over dough to seal.
4. Bring 3-4 quarts water to a boil. Add bouillon cubes and parsley. Drop filled noodles into boiling water and cook for 30 minutes at a low boil.
5. Brown butter by heating slowly until it’s turning brown.
6. Remove noodles from pot to dinner plate and pour browned butter over noodles.
NOTE
I grew up with this special treat.
Makes 6 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 1½ hours
2½ lbs. ground beef
salt and pepper to taste
1 quart Thomas’s beef broth
2½ cups diced potatoes
1½ cups diced celery
1 small onion, chopped
2 cups peas
3 Tbsp. flour
½ cup water
Pastry Ingredients:
1½ cups flour
⅔ cup shortening
1 tsp. salt
4 Tbsp. milk
1. Brown ground beef in skillet. Salt and pepper to taste.
2. Cook potatoes, celery, and onion in beef broth until almost tender. Stir in peas.
3. Drain and save broth.
4. Mix 3 Tbsp. flour with water to make a paste. Add paste to beef broth and bring to a boil. Boil until broth is slightly thickened, stirring constantly.
5. Combine meat, cooked vegetables, and thickened broth in a large greased baking dish.
6. To prepare pastry, cut shortening into flour.
7. Add salt and milk and mix by hand until pastry is pliable.
8. Roll out and layer over meat and vegetables in baking dish.
9. Cut slits in pastry for steam to escape. Flute the edges.
10. Bake at 350° about 45 minutes or until crust is golden brown.
TIP
This freezes well before or after baking.
Makes 6–8 servings Prep. Time: 25 minutes Cooking/Baking Time: 2½ hours
½ lb. beef cubes
1 small head cabbage
salt and pepper to taste
saffron, optional
4 medium potatoes
4 medium apples
1 green bell pepper, chopped
Bread Stuffing:
6-8 slices bread, cubed
2 eggs, beaten
1 cup milk
1 tsp. parsley
1 tsp. onion
1 tsp. poultry seasoning
1. Put ½ head of cabbage, leaves separated, in bottom of roast pan. Sprinkle with salt, pepper, and saffron.
2. Layer beef cubes over cabbage.
3. Mix all ingredients for bread dressing, and layer over beef cubes in roast pan.
4. Repeat cabbage layer.
5. Put apple slices around edge of pan and raw, cubed potatoes in center.
6. Layer peppers over potatoes.
7. Pour ½ cup water over layers.
8. Bake covered at 300° for 2 hours.
NOTE
I received this recipe from Mary Lauver after enjoying it at her house.
Cabbage Bundles
Makes 6–8 servings Prep. Time: 30 minutes Cooking/Baking Time: 1½ hours
1 medium head cabbage
1½ lbs. ground beef
2 cups cooked rice
salt and pepper to taste
garlic salt
2-3 cups tomato juice or spaghetti sauce
1. Boil whole head of cabbage for 10-12 minutes. Separate leaves and set aside to drain.
2. Brown ground beef. Blend rice and beef together and season to taste.
3. Spoon about 2 Tbsp. mixture into each cabbage leaf. Roll up leaves and hold with toothpicks.
4. Place in greased baking dish.
5. Cover with tomato juice or spaghetti sauce.
6. Bake at 350° for 1 hour.
Makes 4–6 servings
Prep. Time: 25 minutes Baking Time: 1½ hours
1 cup bread crumbs
1 cup milk
2 eggs, beaten
1 lb. ground beef
1 medium onion, chopped
½ cup chopped celery, optional
¼ cup rice, uncooked
2 cups tomato juice
1. In a good-sized bowl, soak bread crumbs in milk.
2. Add beaten eggs. Add all other ingredients except tomato juice and mix well.
3. Shape into balls.
4. Place balls into baking dish. Pour tomato juice over balls.
5. Bake at 350° for 1½ hours.
Meat Loaf
Makes 6–8 servings
Prep. Time: 20 minutes Baking Time: 1 hour
2 lbs. ground beef
2 eggs
1½ cups bread crumbs
1 envelope onion soup mix
¾ cup ketchup
8-oz. can tomato sauce
1. Mix all ingredients together except tomato sauce.
2. Shape into loaf and put into loaf pan. Pour tomato sauce over top.
3. Bake at 375° for 1 hour.
Koenigsberger Klopse
(delicate croquettes in sauce)
Makes 4–5 servings
Prep. Time: 30 minutes
Cooking Time: about an hour
Klopse:
9 slices stale white bread, crusts removed
water
5 anchovy fillets
1¾ lbs. ground meat, mixture of beef and pork
2 cups grated, cooked potatoes
2 eggs
1 Tbsp. flour, plus more for coating
⅛ tsp. salt
dash of pepper
2 Tbsp. capers
Sauce:
4 Tbsp. (½ stick) butter
3 Tbsp. flour
3 Tbsp. capers
1½ tsp. lemon juice
½ tsp. salt
pepper
4 cups beef or vegetable stock
1. Soak bread in water about 2 minutes. Squeeze water out of bread.
2. Mince anchovies as fine as possible.
3. Blend bread, anchovies, ground meat, potatoes, eggs, 1 Tbsp. flour, salt, pepper, and capers together well.
4. Form mixture into 18 balls about the size of small eggs.
5. Roll balls in flour and drop into a large, deep pot of boiling salted water.
6. Cook for 12 minutes.
7. Remove from water and keep klopse warm.
8. To prepare sauce, melt butter in a large kettle with a lid. Add flour and blend well with a fork. Do not brown. Add capers, lemon juice, salt, and pepper.
9. Bring stock to a boil in a separate pan.
10. Add boiling stock to sauce. Stir well until smooth with a fork or egg whisk to prevent lumps.
11. Cover and simmer slowly for 15 minutes, stirring frequently to prevent burning.
12. Add klopse to sauce and simmer for 5 minutes.
TIP
We like this served with mashed potatoes and asparagus.
Makes about 8 meatballs Prep. Time: 25 minutes Baking Time: 1 hour
Meatballs:
1 lb. ground beef
1 cup bread crumbs
½ cup milk
2 eggs
1 tsp. salt
⅛ tsp. pepper
Sauce:
1½ Tbsp. Worcestershire sauce
3 Tbsp. brown sugar
¼ cup vinegar
½ cup ketchup
½ cup water
½ cup chopped onions
1. Mix all meat ingredients together well.
2. Shape into balls. Place into a rectangular greased baking dish.
3. Mix all sauce ingredients well. Pour sauce over balls.
4. Bake uncovered at 350° for 45-60 minutes or just until balls are done to your liking.
Tangy Fruity Meatballs
Makes 6–8 servings Prep. Time: 30 minutes Cooking Time: about 40 minutes
2 lbs. ground beef
1 egg, slightly beaten
1 large onion, grated
salt and pepper to taste
12-oz. bottle chili sauce
10-oz. jar grape jelly
juice of 1 lemon
1. Thoroughly mix ground beef, egg, and onion. Salt and pepper to taste.
2. Shape into small balls.
3. Mix chili sauce, grape jelly, and lemon juice to make sauce.
4. Drop meatballs into sauce in a pan. Simmer until meatballs are cooked through.
NOTE
Prepare this recipe ahead of time, freeze it, and you’ve got a dish that’s ready to go anytime.
Makes 8 servings Prep. Time: 20 minutes Cooking Time: 1 hour
2 cups tomato juice
6-oz. can tomato paste
2 Tbsp. spaghetti sauce
⅓ cup sugar or less, to taste
2 lbs. chipped steak or ground beef
½ cup chopped onion
salt and pepper to taste
16 slices cheese
8 steak rolls
1. Mix together tomato juice, tomato paste, spaghetti sauce, and sugar. Simmer over low heat for 1 hour.
2. Fry chipped steak or ground beef. When browned, add onion, salt, and pepper.
3. Add the sauce and mix well, simmering for 20 minutes.
4. Put mixture into steak rolls and top each roll with two slices of cheese.
5. Place sandwiches in oven and heat until cheese melts. Serve immediately.
HINT
Freeze any leftover sauce to use later.
VARIATION
Serve the meat and cheese in pita bread for easier handling, especially for young children.
Makes 6 servings Prep. Time: 25 minutes Cooking/Baking Time: 1 hour
Burgers:
6 crackers, broken
½ cup milk
2 lbs. ground beef
2 tsp. salt
⅛ tsp. pepper
1 egg, well beaten
¼ cup chopped onion
1 tsp. dried parsley
⅛ tsp. dried oregano
⅛ tsp. dried basil
Gravy:
3 cups water
2 Tbsp. flour
1 cup water
salt and pepper to taste
1. Soak crackers in milk until softened.
2. Mix together all ingredients for burgers, including the crackers and milk.
3. Shape mixture into 6 oblong burgers.
4. Brown slightly on each side. Save the drippings. Place burgers into greased baking dish.
5. Prepare a gravy by adding 3 cups water to the beef drippings. Bring to a boil.
6. Make a smooth paste with flour and 1 cup water. Add paste to boiling drippings in a thin stream. Stir quickly and constantly to prevent lumps.
7. Add seasonings. Heat until thickened.
8. Pour gravy over beef patties.
9. Bake at 300° for 45 minutes.
No-Peek Casserole
Makes 6 servings Prep. Time: 10 minutes Baking Time: 3 hours
½ lb. fresh mushrooms, sliced
2 Tbsp. (¼ stick) butter
2 lbs. bite-size beef cubes
10¾-oz. can cream of mushroom soup
1 envelope dry onion soup mix
1. Sauté mushrooms in 2 Tbsp. butter.
2. Mix all ingredients in a greased 2-quart baking dish and cover tightly.
3. Bake at 300° for 3 hours. Do not peek!
4. Serve over noodles or rice.
Makes 3–4 servings Prep. Time: 10 minutes Cooking Time: 15-20 minutes
1-2 Tbsp. butter
¼ lb. chipped dried beef
4 Tbsp. flour
3 cups milk
1. Melt butter in skillet over low heat. Add dried beef and stir occasionally until lightly browned.
2. Add flour. Stir until dried beef is well coated with flour.
3. Slowly add milk, stirring constantly until thickened.
4. Serve over toast or baked potatoes.
VARIATION
Use chipped turkey ham instead of dried beef.
Beef-Macaroni Skillet
Makes 6 servings Prep. Time: 10 minutes Cooking Time: 25-35 minutes
1 lb. ground beef
1 medium onion, chopped
3 cups tomato juice
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
1 tsp. salt
⅛ tsp. pepper
1 tsp. dry mustard
1 cup elbow macaroni, uncooked
1. Brown beef and onion in large skillet. (You may begin with frozen ground beef and thaw in skillet.)
2. Add all remaining ingredients and simmer about 20 minutes or until macaroni is done. Stir occasionally to prevent sticking.
3. An easy dish for unexpected company!
VARIATIONS
1. For a lower fat diet, use ground turkey.
2. Add ¼ lb. sliced fresh mushrooms.
3. Use a different kind of pasta if you wish.
Makes 6–8 servings
Prep. Time: 15 minutes
Cooking Time: 3 hours
3-4 lb. boneless beef roast
1 medium onion, sliced
10-oz. can cream of mushroom soup
½ cup water
¾ cup brown sugar
¼ cup vinegar
2 tsp. salt
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1. Brown meat on top and bottom in Dutch oven.
2. Add onions and brown them, too.
3. Blend together all other ingredients and pour over meat.
4. Cover and bake for 2½ to 3 hours at 300˚.
Sweet and Sour Brisket
Makes 10 servings
Prep. Time: 15 minutes
Baking Time: 3 hours
6 lb. beef brisket
2 onions, sliced
¾ cup brown sugar
½ cup vinegar
1 cup ketchup
1 cup water
1 Tbsp. salt
pepper
1. Place brisket in a Dutch oven. Brown on all sides.
2. Add onions and brown them.
3. Blend all other ingredients and pour over meat.
4. Cover and bake for 3 hours at 325˚.
NOTE
This recipe was given to me by a favorite cousin. I enjoy serving it to guests.
Makes 8 servings
Prep. Time: 15 minutes
Marinating Time: 2 hours
Grilling Time: about 30 minutes, depending on grill temperature
5-6 lb. leg of lamb, boned and butterflied
Marinade:
¼ cup olive oil
1 Tbsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried thyme
¼ tsp. black pepper
Final Basting Ingredients:
¼ cup lemon juice
½ tsp. dried oregano
1 tsp. salt
1. Mix all ingredients for marinade. Place butterflied leg in baking dish and pour marinade over top. Marinate 2 hours, turning occasionally.
2. Place leg on charcoal grill (gas grill tends to flame and needs water to control).
3. Use marinade oil to baste leg as it cooks, turning occasionally. Salt as you prefer.
4. Grill until thermometer registers 140° in thickest part of meat.
5. Mix final basting ingredients and use to baste leg.
6. Continue grilling until thermometer registers 160° for pink and 175° for well done.
7. Serve with lemon wedges.
TIP
The lemon is used to cut the fat of the lamb. If you have ever been offended by the “wooliness” of lamb/mutton, this recipe is worth a try. The lemon makes a lot of difference, but do not use the lemon baste too early in the grilling process or it will dry out the meat.
Makes 8 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 2 hours
1 Tbsp. olive oil
3 cups roasted* lamb cubes
½ cup brandy or cognac
¼ cup wine vinegar
1 cup dry red wine
2 cups beef stock
12 pearl onions
4 carrots, chopped
2-3 potatoes, chopped
2 Tbsp. cornstarch or potato starch
2 Tbsp. fruit jelly
2 Tbsp. tomato paste or 4-6 Tbsp. tomato sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. black pepper
2 bay leaves
¼ cup chopped parsley
½-1 tsp. salt
1. Heat olive oil in skillet and brown lamb cubes. Don’t crowd the skillet or the meat will steam and not brown. Transfer to greased baking dish.
2. Heat brandy or cognac in skillet and ignite.
3. Add vinegar, wine, and beef stock. Bring to a boil.
4. Add all remaining ingredients and cook 5-10 minutes. Pour mixture into baking dish with lamb cubes and stir gently.
5. Cover and bake at 350° for 1 hour. Uncover and bake another 30 minutes. Serve.
TIP
This is an excellent way to use leftover roasted lamb. I have tried it with fresh lamb and find it is just not the same.
Lamb Balls With Sour Cream and Capers
Makes 4–6 servings
Prep. Time: 20 minutes
Cooking Time: about 30 minutes
Meatballs:
1½ lbs. ground lamb
½ cup chopped onion
1 clove garlic, minced
½ cup bread crumbs
1 egg, beaten
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill
¼ tsp. dried thyme
½ tsp. lemon juice
oil
Sauce:
1½ Tbsp. butter
½ cup chopped onion
1 Tbsp. paprika
½ tsp. dried thyme
½ cup white wine
1 cup chicken broth
2 Tbsp. cornstarch dissolved in 2 Tbsp. water
3 Tbsp. capers, drained
1 cup sour cream
2 Tbsp. chopped fresh dill
salt and pepper to taste
1. Mix all meat ingredients and roll into balls.
2. Sauté meatballs in oil until lightly browned. Remove from pan. Pour off excess fat.
3. To prepare sauce, sauté onion in 1½ Tbsp. butter. Stir in paprika, thyme, and wine.
4. Bring mixture to a boil and add chicken broth.
5. Bring to a boil again and stir in the cornstarch and water mixture. Cook until slightly thickened.
6. Add meatballs, capers, sour cream, dill, salt, and pepper. Heat but do not bring to a boil.
7. Serve over hot rice or barley.
NOTE
Before returning to the family business, Nancy and I lived in Crete for two years. This is an adaptation of a recipe from that area. It tastes great and does not have any of the gaminess some people associate with lamb.
Makes 6–8 servings
Prep. Time: 25 minutes
Baking Time: 1 hour 35 minutes
Pesto:
2 cups fresh basil or 2 Tbsp. dried basil
½ cup olive oil
2 Tbsp. pine nuts
2 cloves garlic crushed
1 tsp. salt
½ cup freshly grated Parmesan cheese
2 Tbsp. grated Romano cheese
3 Tbsp. butter, softened
Chicken:
6 medium onions, coarsely chopped
½ cup olive oil
2 28-oz. cans plum tomatoes
1 Tbsp. fresh thyme or 1 tsp. dried thyme
1 Tbsp. fresh tarragon or 1 tsp. dried tarragon
1 Tbsp. fresh rosemary or 1 tsp. dried rosemary
4 cloves fresh garlic, minced
2-3 lb. chicken, cut up
2 cups chicken broth
4 cups dry white wine
1½-2 lbs. small new potatoes in skins
2 loaves French bread
1. To prepare pesto blend all ingredients except cheeses and softened butter in a blender or food processor. Pour into a bowl and add cheeses and butter, mixing by hand.
2. In a large skillet or Dutch oven, sauté onions in olive oil until transparent.
3. Add tomatoes with their juice. Add all herbs, garlic, chicken, chicken broth, wine, and half of pesto.
4. Cover and bake at 350˚ for 35 minutes.
5. Add potatoes and bake 1 hour or until potatoes are tender when pierced with fork.
6. Serve in deep soup plates with plenty of hot French bread to mop up juices. Serve remaining pesto at table.
NOTE
This is a peasant dish from Provence where cooking aromas fill the house like perfume. This is our all-time favorite pesto, which is great year-round on pasta or in soups.
Makes 8 servings
Prep. Time: 20 minutes
Baking Time: 1½ hours
⅔ cup olive oil
8 chicken legs, 8 chicken thighs, skin removed if you wish
4 ribs celery, chopped
2 medium onions, chopped
4 Tbsp. fresh chopped flat-leaf parsley
1 Tbsp. fresh tarragon or 1 tsp. dried
½ cup dry vermouth
salt and pepper to taste
nutmeg
40 cloves garlic, unpeeled
2 loaves French bread
1. Put olive oil in shallow dish and coat chicken pieces with it.
2. Cover bottom of a heavy 6-quart casserole with mixture of celery and onion. Add parsley and tarragon. Lay oiled chicken pieces on top.
3. Pour vermouth over them. Sprinkle with salt, pepper, and a little nutmeg. Intersperse garlic cloves with chicken pieces.
4. Cover tightly with foil and lid. Bake at 375° for 1½ hours without peeking.
5. Serve chicken pieces, pan juices, and garlic cloves with thin slices of hot French bread. Garlic may be squeezed from its husk and spread on bread like butter.
NOTE
I first prepared this Provencal dish 18 years ago, the night before my youngest son, Hans, was born. The next morning the nursery at St. Joseph’s Hospital reeked of garlic! My doctor and pediatrician came to the room and said, “So this is the mother of the garlic baby!” They still call Hans “the garlic baby.” He is now 6’ 3” and loves garlic.
Makes 4–6 servings Prep. Time: 25 minutes Cooking Time: about 30 minutes
5 slices bacon
1 large green bell pepper, chopped
1 large onion, chopped
¾ lb. fresh mushrooms, cleaned and sliced
2 Tbsp. hot Hungarian paprika
1½ lbs. chicken livers, rinsed and patted dry
1 cup sour cream
cooked rice or noodles
1. Fry bacon in large skillet. Remove, crumble, and set aside.
2. Keep ¼ cup bacon drippings in the pan. Add peppers and onions and sauté until golden.
3. Add mushrooms and paprika and sauté a few minutes longer.
4. Add chicken livers to skillet and sauté over high heat just until cooked through.
5. Remove from heat. Add reserved bacon and sour cream.
6. Return to burner and heat gently. Do not boil.
7. Serve over rice or noodles.
Sour Cream Chicken
Makes 8 servings Prep. Time: 25 minutes Chilling Time: overnight Baking Time: 55 minutes
1 cup sour cream
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. paprika
1½ tsp. salt
¼ tsp. pepper
1 cup fine bread crumbs
½ cup (1 stick) butter, melted, divided
4 whole chicken breasts, split, boned, and skinned
1. Combine sour cream, lemon juice, Worcestershire sauce, paprika, salt, and pepper. Mix well.
2. Coat chicken breasts with this mixture and refrigerate overnight, covered.
3. Roll chicken in bread crumbs. Place chicken pieces in a greased baking dish.
4. Spoon ¼ cup melted butter over chicken.
5. Bake uncovered at 325° for 40 minutes.
6. Spoon remaining butter over chicken and bake 15 minutes longer.
TIP
Easy to prepare the day before an elegant dinner party!
Makes 6 servings Prep. Time: 10 minutes Cooking Time: 30 minutes
2 Tbsp. (¼ stick) butter
6 boneless skinless chicken breast halves
¼ tsp. salt
16-oz. jar Lynn’s Pineapple Salsa from Amish Family Recipes (or use Rodney’s Mango Salsa or Shea Peach Salsa)
2 cups hot, cooked rice
1. In a skillet, melt butter over medium heat. Add chicken in 2 batches and sprinkle with salt.
2. Sauté each batch until browned, turning occasionally.
3. Return all chicken to skillet. Reduce heat to low and cover, cooking just until a fork can be inserted easily, about 15-20 minutes.
4. Pour in Lynn’s Pineapple Salsa and simmer until warm, 5-10 more minutes.
5. Arrange chicken on a platter of cooked rice, spooning salsa over chicken and rice.
One-Dish Chicken and Gravy
Makes 4–6 servings Prep. Time: 15 minutes Baking Time: 1 hour 5 minutes
1 frying chicken, cut up
¼ cup flour
¼ cup (half stick) butter, melted
1 tsp. chopped onion
1 cup evaporated milk
10-oz. can cream of mushroom soup
1 cup grated mild cheddar cheese
¾ tsp. salt
⅛ tsp. pepper
paprika
1. Roll chicken pieces in flour. Place skin down in melted butter in a greased 9”x13” baking dish.
2. Bake uncovered at 425° for 30 minutes.
3. Turn chicken and bake 10-15 minutes longer. Pour off excess fat.
4. In a separate bowl mix onion, milk, soup, cheese, salt, and pepper. Pour over chicken and sprinkle with paprika.
5. Cover with foil and bake at 325° for 20 minutes.
6. Serve with rice.
Makes 8–10 servings Prep. Time: 30 minutes Cooking/Baking Time: 1 hour 20 minutes
5-6 lb. whole chicken
chopped parsley
1½ quarts water
½ cup, plus 2 Tbsp., flour
1 cup cold water
Crackers:
2 cups flour
¾ cup (1½ sticks) butter, softened
½ tsp. salt
3 Tbsp. milk or cream
fresh parsley
1. Cook chicken and parsley in water for about 1 hour until tender.
2. Cool. Then remove meat from bones and cut into pieces. Save 1½ quarts chicken stock.
3. Prepare a gravy with chicken stock. Bring stock to a boil. Meanwhile, dissolve ½ cup plus 2 Tbsp. flour in cold water. Pour into boiling broth in a thin stream, stirring continually until stock thickens into gravy. Add chicken pieces and heat thoroughly.
4. To prepare crackers, cut butter into flour until small pea-size pieces form. Add salt. Stir in milk, 1 Tbsp. at a time, until the dough forms a ball as you mix it together.
5. Roll out thin.
6. Cut into ¾”squares and place on a greased cookie sheet.
7. Bake at 425° for 10 minutes until golden brown.
8. Put crackers into one or two serving dishes and pour gravy over top. Garnish with parsley and serve.
TIP
Grandmother Weaver served these along with ham, fish, and oyster crackers at a traditional Lancaster County family dinner.
Chicken Pot Pie With Puff Pastry
Makes 4–6 servings
Prep. Time: 20 minutes Cooking/Baking Time: about 1 hour
1 large white cooking onion
2 ribs celery, chopped
4 Tbsp. (half stick) butter
3 large carrots, cut on bias into chunks
2 cups peas
1 cup green beans
1 quart chicken stock
1½ lbs. chicken tenderloin
4 Tbsp. flour
½ cup cold water
1-lb. piece puff pastry
1. Sauté onion and celery in butter. Set aside.
2. Blanch carrots, peas, and green beans for 4 minutes. Set aside.
3. Bring chicken stock to a boil.
4. Poach chicken in stock until just done, about 5 minutes. Remove chicken. Cut into bite-sized pieces.
5. In separate bowl whisk flour and water until smooth. Add slowly to boiling chicken stock, whisking until smooth.
6. Add all vegetables and chicken to stock.
7. Spoon into a 9”x12” greased baking dish.
8. Top with a piece of puff pastry. Trim so pastry just covers the edge. Bake at 350° for 40 minutes. When finished, pastry will be golden brown.
NOTE
Country favorite with an elegant touch!
Makes 6-8 Servings
Prep. Time: 45 minutes Cooking Time: 1¼ hours
3½- or 4-lb. stewing chicken
1 tsp. salt
1 tsp. pepper
1 pinch saffron, optional
6 or 7 potatoes, peeled and cut in quarters
¼ cup (half stick) butter
¼ cup finely chopped onion
¼ cup finely chopped celery
1 carrot, finely chopped
3 eggs
3 tsp. oil
3 cups flour
6-8 Tbsp. water
1. Cut chicken in pieces. Place in stockpot and cover with water.
2. Add salt, pepper, and a pinch of saffron.
3. Cook until soft, 25-35 minutes.
4. Cool. Remove chicken from bones and set aside.
5. Add potatoes, butter, onion, celery, and carrot to stock. Bring to a hard boil, cooking until vegetables soften.
6. Meanwhile, in a bowl, mix eggs, oil, and flour together, adding water a spoonful at a time until dough holds together when stirred with a fork.
7. Roll dough about ¼” thick in a large square.
8. Cut into 2” squares. Drop one at a time into boiling broth.
9. Cook about 30-40 minutes. When the pot pie noodles are nearly done cooking, stir cooked chicken into pot until heated through.
Makes 4 servings
Prep. Time: 20 minutes Cooking Time: 40 minutes or so
4 chicken breast halves
4 cups water
1 onion, sliced
1 medium apple, peeled and cut in cubes
4 Tbsp. (half stick) butter
1 bay leaf
2 Tbsp. flaked coconut, plus more for garnish
3 tsp. curry powder
3 Tbsp. flour
salt and pepper to taste
1 cup heavy cream
1 ripe plantain (yellow skin with black spots), cubed
1. Boil chicken breasts until tender in about 4 cups water. Remove chicken from broth. Reserve 1½ cups broth.
2. Cut chicken in bite-size cubes.
3. In a saucepan, sauté onion and apple in butter.
4. Add bay leaf, coconut flakes, and curry powder. Sprinkle with flour and sauté for 3 minutes. While stirring, add reserved broth.
5. When sauce is smooth, add salt and pepper to taste. Add cream, plantain, and chicken. Simmer for 10 minutes.
6. Serve over bed of rice and garnish with coconut flakes.
Makes 4–6 servings
Prep. Time: 25 minutes
Baking Time: 13-20 minutes
1 lb. fresh or frozen broccoli, broken into florets
1 lb. fresh or frozen cauliflower, broken into florets
1 lb. fresh or frozen carrots, sliced
10-oz. can cream of chicken soup
¾ cup milk
¼ tsp. seasoned salt
2 cups cooked, chopped chicken
1 cup shredded cheddar cheese, divided
1 onion, chopped, divided
1 cup biscuit mix
1 egg, lightly beaten
¼ cup milk
1. Parboil fresh vegetable or thaw and drain vegetables if frozen.
2. Combine soup, milk, salt, chicken, vegetables, ½ cup cheese, and half of onions.
3. Spread mixture into a greased 8”x12” baking dish.
4. Combine biscuit mix, egg, and milk to form a soft dough.
5. Spoon over hot chicken mixture to form a checkerboard design.
6. Bake uncovered at 350° for 10-15 minutes.
7. Top with remaining cheese and onions and bake 3-5 minutes more until cheese melts and onions are lightly browned.
NOTE
Good for Sunday dinner!
Makes 10–12 servings
Prep. Time: 15 minutes
Baking Time: 1¼ hours
9 slices bread
2-4 cups cooked, chopped chicken
½ cup (1 stick) butter, melted
1½ cups chicken broth
4 eggs, beaten
1 cup milk
1 tsp. salt
9 slices cheese
2 10¾-oz. cans cream of mushroom soup
2 cups crushed buttery crackers or corn flakes
1. Place bread slices in bottom of greased 9”x13” baking pan.
2. Top with chopped chicken.
3. Melt butter in a saucepan.
4. Add chicken broth, eggs, milk, and salt. Whisk.
5. Pour mixture over bread and chicken.
6. Top with cheese slices and spread soup on top.
7. Cover with crushed buttery crackers or corn flakes.
8. Bake uncovered at 350° for 1¼ hours.
TIP
I got this recipe from my mother-in-law. She served it at a family gathering, and we all wanted to try it for our own families. This is our family favorite! I almost always bake two chickens, serve baked chicken one day, then use the leftovers to prepare this recipe. Delicious served with mashed potatoes and peas.
Makes 12 servings Prep. Time: 20 minutes Cooking Time: about 1 hour
3-lb. chicken
1 cup uncooked rice
1 cup diced celery
¾ cup mayonnaise
½ cup chopped onions, lightly sautéed
10¾-oz. can cream of chicken soup
3 hard-boiled eggs, chopped
2-oz. jar pimentos
2 Tbsp. chopped green bell peppers
1 Tbsp. chopped onion
1 Tbsp. lemon juice
¼ tsp. salt
8-oz. can sliced water chestnuts
½-1 cup buttered bread crumbs
1. Cook chicken. Cool and remove from bones. Chop into small pieces.
2. Cook rice according to package directions.
3. Mix all ingredients except bread crumbs and spoon into a greased casserole. Top with bread crumbs.
4. Bake at 350° for 45 minutes.
NOTE
My daughter-in-law, who is a wonderful cook, made this for our first meal together.
Turkey Filling
Makes 10–12 servings Prep. Time: 20 minutes Baking Time: about 2 hours
1 small turkey or 1 large roasting chicken
¾ cup water
4 cups soft bread crumbs
2 eggs
2 tsp. salt
1 cup finely chopped celery
1 cup finely chopped carrots
10¾-oz. can cream of mushroom soup
1 cup milk
1. Roast turkey or chicken in oven in ¾ cup water until very soft. Reserve the breast for cold sandwiches.
2. Remove all meat from bones.
3. Put all ingredients into large mixing bowl, including broth from baking fowl. Mix well, adding milk as needed. This mixture should be very moist.
4. Put into roaster and bake at 350° for 30 minutes to 1 hour.
Makes 8 servings
Prep. Time: 20 minutes
Baking Time: 1-1¼ hours
3 eggs
1½ cups tomato juice
1 cup dry quick oats
1 tsp. Worcestershire sauce
1 tsp. poultry seasoning
1 tsp. salt
pepper to taste
3 lbs. ground turkey
2-3 Tbsp. ketchup
1. Beat eggs. Add tomato juice, oats, Worcestershire sauce, poultry seasoning, salt, and pepper. Blend well. Add ground turkey and mix well.
2. Form into a loaf and place in a greased 9”x13” baking pan. Brush top with ketchup.
3. Bake at 350° for 1-1¼ hours.
Shepherd’s Pie
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 30-40 minutes
2 cups mashed potatoes, divided
2 cups cooked vegetables
1 cup diced, cooked turkey
3 slices bread, cubed
1 cup gravy
¼ tsp. pepper
¼ tsp. dried oregano
¼ tsp. dried basil
dash of seasoning salt
1. Line a greased baking dish with 1 cup mashed potatoes.
2. Fill with vegetables, turkey (or any leftover meat), bread cubes, gravy, and seasonings. Cover with 1 cup mashed potatoes.
3. Bake at 350° for 30-40 minutes.
TIP
Great way to use leftovers!
Turkey Sausage with Fettuccine
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 15 minutes
¾ lb. fettucine
2 Tbsp. butter, divided
¼ cup olive oil
8 cloves garlic, peeled, sliced
2 Tbsp. finely chopped fresh sage
1 lb. sweet Italian turkey sausage, casing removed
¼ tsp. dried red pepper
salt and pepper, to taste
1 cup (about 3 oz.) grated Asiago cheese
1. Cook pasta according to directions on package.
2. Meanwhile, melt 1 Tbsp. butter and olive oil in heavy skillet over medium heat.
3. Add garlic slices and sauté until golden. Remove garlic from skillet.
4. Increase heat to medium high and sauté sage until it starts to crisp.
5. Add sausage and sauté until browned, breaking it up with a fork.
6. Drain pasta. Add pasta and remaining 1 Tbsp. butter to skillet.
7. Toss pasta with sausage mixture. Add red pepper. Season with salt and pepper to taste.
8. Transfer pasta and sausage to a large bowl. Top with Asiago cheese and crispy garlic.
From the other side of the Market stand . . .
JIM ZINK OF THE HERB SHOP
Jim Zink opened The Herb Shop on Central Market in 1994. For 20 years he weighed out orders for his customers from his more than 250 sparkling glass jars, filled with herbs and spices, 60 kinds of loose and bagged teas, and plain and flavored pastas.
In the time-honored tradition of Central Market, Jim just passed the stand to his granddaughter, Corrie Breen.
“Every day I came to Market was a good day,” Jim smiles. “It wasn’t like a job. I looked forward to coming.
“The customers want us to be here. They’re thankful for what we all sell.
“It’s casual, and you make friends here. Pretty soon you know who’s sick, who’s getting married. . . .”
Makes 2 servings
Prep Time: 5 minutes
Baking Time: 12 minutes
2 4-oz. fish fillets
1½ tsp. lemon juice
1 Tbsp. butter, softened
2 tsp. Fish Herbs blend from The Herb Shop
parchment paper
1. Combine lemon juice, butter, and Fish Herbs in a small bowl.
2. Cut two pieces of parchment paper, approximately 12” square.
3. Rub each fillet of fish with the herb mixture and place just off-center in each piece of parchment paper. Fold the paper over the fish until the edges meet. Tightly crimp the edges and fold them inward until you have a tight packet that steam cannot escape.
4. Place the packets on a baking sheet and place in oven. Bake at 375˚ until the packets are fully puffed up and the fish is cooked through, about 12 minutes.
NOTES
1. Almost any fish will work for this recipe. Simply reduce the cooking time for a more delicate fish and increase the time for a firmer fish.
2. My grandmother founded The Herb Shop in 1980. One of her favorite foods was fish, and she created our blend of Fish Herbs specifically to enhance her fish entrees. I believe this simple recipe really showcases the herb blend she created. While she never got to try this specific preparation, I think she would have loved it.
Stuffed Flounder in Basil Cream Sauce
Makes 6–8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
¼ cup chopped onion
4 Tbsp. (half stick) butter, divided
½ lb. fresh crab meat or 7½-oz. can crab meat
½ cup fresh mushrooms or 3-oz. can mushrooms, drained but juice reserved
½ cup cracker crumbs
2 Tbsp. parsley
2 Tbsp. mayonnaise
8 flounder fillets, about 2 lbs. total
3 Tbsp. flour
1 cup milk
3-oz. pkg. cream cheese, softened
1 Tbsp. dried basil
garlic powder
1 Tbsp. Worcestershire sauce
4 oz. Swiss cheese, grated
paprika
1. Sauté onion in 1 Tbsp. butter until onion is transparent. Stir in crab meat, mushrooms, cracker crumbs, parsley, and mayonnaise. Spread over fillets.
2. Roll up fillets and place seam-side down in greased baking dish.
3. Melt remaining 3 Tbsp. butter in saucepan. Blend in flour and add milk, cream cheese, and mushroom liquid, if you wish.
4. Cook mixture until it thickens.
5. Add basil, garlic powder, and Worcestershire sauce.
6. Pour mixture over fillets in baking dish.
7. Bake at 400° for 25 minutes.
8. Remove from oven and sprinkle with Swiss cheese and paprika.
9. Return to oven and bake 10 minutes longer.
Makes 6 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 45 minutes
3 Tbsp. butter
1 onion, sliced
3 Tbsp. flour
1 tsp. salt
⅛ tsp. pepper
⅛ tsp. dried thyme
½ cup whole milk
1½ cups fish stock
2 small carrots, cooked and diced
1 small potato, cooked and diced
1 tsp. Worcestershire sauce
1 lb. haddock, flaked
pie dough, enough to cover top of casserole, approximately the same amount needed to top an 8” pie
1. Melt butter and brown onion lightly. Stir in flour, salt, pepper, and thyme.
2. When well blended, add milk and fish stock, stirring constantly.
3. Continue stirring and add carrots and potatoes. Stir until sauce thickens.
4. Add Worcestershire sauce and flaked fish.
5. Pour into a greased baking dish and cover with pastry crust.
6. Bake at 450° for 20-25 minutes or until top is golden brown.
Makes 4 servings Prep. Time: 20 minutes Cooking/Baking Time: 30 minutes
2 10-oz. pkgs. frozen chopped spinach or 1 lb. fresh spinach
2 7-oz. cans tuna, drained
2 Tbsp. lemon juice
6 Tbsp. grated cheese, divided
⅔ cup bread crumbs
½ tsp. salt
1 tsp. nutmeg
dash of pepper
1 cup mayonnaise
1 large tomato
1. Thaw frozen spinach. Squeeze dry. Or chop fresh spinach. Steam just until it wilts, and squeeze dry.
2. Combine tuna, lemon juice, 4 Tbsp. cheese, bread crumbs, salt, nutmeg, and pepper.
3. Add spinach and mix well. Fold in mayonnaise.
4. Place mixture in 1-quart, greased baking dish. Cover with thinly sliced tomato.
5. Sprinkle remaining cheese over tomatoes.
6. Bake at 350° for 20 minutes.
Deviled Crab Meat
Makes 6 servings Prep. Time: 20 minutes Cooking/Baking Time: 45 minutes
2 Tbsp. (¼ stick) butter
2½ Tbsp. flour
1½ cups milk
2 cups crab meat
1 tsp. salt
¼ tsp. paprika
2 Tbsp. lemon juice
1 cup buttered bread crumbs
1. Melt butter and add flour. Slowly stir in milk to make a thickened white sauce.
2. In a separate bowl, mix crab meat, salt, paprika, and lemon juice. Add to white sauce, stirring constantly.
3. Pour mixture into a buttered baking dish. Put bread crumbs on top.
4. Bake at 400° for 25 minutes.
Makes 4-6 servings Prep. Time: 20 minutes Baking Time: 1 hour 20 minutes
½ cup (1 stick) butter
½ lb. cheese, grated
1 cup milk, divided
1 Tbsp. flour
1 lb. crab meat
pepper and paprika to taste
cracker crumbs
1. Melt butter. Add cheese and melt, stirring constantly.
2. Stir in ¾ cup milk. Thicken mixture with flour that has been mixed with ¼ cup milk.
3. Add crab meat and seasonings to mixture. Place in greased baking dish.
4. Top with cracker crumbs and bake at 325° for 1 hour.
Cheesy Crab Pie
Makes a 9” pie Prep. Time: 15 minutes Baking Time: 40-45 minutes
½ cup mayonnaise
2 Tbsp. flour
2 eggs, beaten
1 cup evaporated milk
6½-oz. can flaked crab meat
8 oz. Swiss cheese, grated
¼ cup chopped onion
1 9” unbaked pie shell
1. Combine mayonnaise, flour, eggs, and milk. Mix until well blended.
2. Drain crab meat and grate cheese.
3. Add crab meat, cheese, and onion to mayonnaise mixture.
4. Place into unbaked pie shell and bake at 350° for 40-45 minutes.
VARIATIONS
1. Add ¼ cup chopped green bell peppers to Step 3.
2. Use Italian Fontina cheese instead of Swiss. It does not become rubbery when cooked and allows the crab to show well.
Makes 8 servings
Prep. Time: 20 minutes
Chilling Time: several hours
Cooking Time: about 20 minutes
1 lb. crab meat
2 Tbsp. lemon juice
1 Tbsp. butter
1 Tbsp. all-purpose flour
½ cup milk
salt to taste
2 eggs
2 Tbsp. mayonnaise
1 cup bread crumbs
⅛ tsp. pepper
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Breading:
3 Tbsp. flour
½ cup bread crumbs
2-3 Tbsp. shortening
1. Pick over crab meat and discard any bits of shell or cartilage. Sprinkle lemon juice over crab meat.
2. Make a medium white sauce by melting butter. Stir in flour, milk, and salt to taste. Stir constantly until mixture is smooth and thickened.
3. Beat eggs. Then mix them with the white sauce.
4. Add mayonnaise, bread crumbs, pepper, dry mustard, and Worcestershire sauce. Stir well.
5. Gently combine crab meat with mixture.
6. Chill until firm enough to shape into cakes.
7. Prepare crumbs for breading cakes by mixing 3 Tbsp. flour and ½ cup bread crumbs.
8. Dredge crab cakes in flavored bread crumbs. Fry in shortening, turning a few times, until both sides are browned.
NOTE
This is my favorite seafood recipe. The crab cakes are delicious with a baked potato and salad.
Shrimp or Roast Pork Fried Rice
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 15-20 minutes
2 eggs
pinch of salt
4 Tbsp. oil, divided
1 clove garlic, minced
4 cups cooked rice
¼ tsp. sugar
2 Tbsp. soy sauce
1 cup diced roast pork or cooked shrimp
½ cup sliced carrots, cooked
½ cup peas, cooked
1. Beat eggs lightly and add a pinch of salt.
2. Heat 1 Tbsp. oil in a frying pan. Scramble eggs until they are cooked through but still moist and fluffy.
3. Remove from pan and cut into small pieces.
4. Scrape pan and heat the remaining 3 Tbsp. oil. Add minced garlic and rice and stir-fry 3-4 minutes until coated with oil.
5. Dissolve sugar in soy sauce and sprinkle mixture over rice. Add the eggs and roast pork or shrimp. Stir until well mixed.
6. Add carrots and peas and heat through before serving.
Makes 6 servings
Prep. Time: 15 minutes
Baking Time: about 30 minutes
1 lb. bay scallops
2 cloves garlic, minced
½ cup (1 stick) butter at room temperature, divided
2 Tbsp. dried parsley flakes
1 tsp. dried basil
¼ tsp. pepper
8-oz. pkg. cream cheese, softened
⅔ cup boiling water
8 ozs. fettucini, linguine, or spaghetti
¾ cup grated Romano or Parmesan cheese, divided
1. Cook scallops and garlic in ¼ cup butter just until scallops are done. Keep warm.
2. Combine remaining ¼ cup butter, parsley, and basil in a double boiler. Blend in pepper and cream cheese.
3. Stir in boiling water and mix well. Keep warm over pan of hot water.
4. Cook pasta according to package directions and drain.
5. Toss scallop mixture into pasta.
6. Sprinkle with ½ cup grated cheese and toss.
7. Pour cream cheese mixture over pasta and toss until well coated.
8. Place pasta into serving dish and sprinkle with remaining ¼ cup grated cheese.
NOTE
A wonderful combination of seafood, pasta, and herbs!
Perciatelli with Creamy Clam Sauce
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 20 minutes
8 oz. perciatelli pasta
1 Tbsp. olive oil
¼ cup finely diced onion
2 cloves garlic, minced
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. crushed red pepper flakes
¼ tsp. white pepper
pinch salt
½ cup dry white wine
¼ cup clam juice
1 lb. clams, steamed and picked from shells
½ cup heavy cream
grated Parmesan, to taste
1. Cook perciatelli al dente, according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the oil over medium heat in a large sauté pan.
3. Add the onions and cook until soft, about 3 minutes.
4. Add the garlic, oregano, thyme, red pepper flakes, salt, and pepper and, stirring often, cook until fragrant, about 1 minute.
5. Add the wine and clam juice and cook for 5 minutes.
6. Add the clams and cook until heated through, about 2 minutes.
7. Add the cream and simmer for 5 minutes, or until sauce starts to thicken.
8. Toss sauce with the pasta until well coated. Divide into four portions and top each with desired amount of Parmesan cheese.
NOTE
If a white sauce came out too thin, my grandmother always added a little bit of instant mashed potatoes until it became thicker. “Just use about a teaspoon at a time and wait a minute or two before adding more,” she’d say.
Makes 3 large servings
Prep. Time: 20 minutes
Cooking Time: about 10 minutes
1 lb. shrimp
¼ tsp. ground cayenne pepper
¼ tsp. black pepper
½ tsp. salt
½ tsp. crushed red pepper
½ tsp. dried thyme
1 tsp. dried basil
½ tsp. dried oregano
⅓ cup (5⅓ Tbsp.) butter
3 cloves garlic, minced
1 tsp. Worcestershire sauce
2 cups diced tomatoes
¼ cup beer, room temperature
1. Peel and devein shrimp under cold running water. Drain well.
2. Combine all dry seasonings.
3. In a large skillet or wok, combine butter, garlic, Worcestershire sauce, and dry seasonings. Stir over high heat until butter is melted.
4. Add the tomatoes and the shrimp. Cook for approximately 3 minutes (until shrimp is almost cooked), stirring constantly.
5. Add the beer. Cover and cook for 1 minute longer.
6. Serve over rice with crusty French bread.
NOTE
Great to serve to friends, but be sure the friends enjoy hot and spicy food!
Makes 4 servings
Prep. Time: 15 minutes Baking Time: 40 minutes
2 cups fresh salmon, broken into pieces
2 cups cracker crumbs
2 eggs, beaten
2 cups hot milk
butter and salt to taste
1. Put alternate layers of salmon and cracker crumbs into a greased baking dish.
2. Beat eggs and slowly add hot milk, stirring.
3. Pour over salmon and crumbs. Add butter and salt.
4. Bake at 375° for 40 minutes.
Poached Salmon
Makes 4 servings
Prep. Time: 15 minutes Cooling Time: about 30 minutes Cooking Time: 15 minutes
4 salmon steaks, 1” thick, skinned
½ cup white wine
½ cup water
dill sprigs
1 lemon, sliced
Sauce:
1 cup mayonnaise
1 cup crème fraiche
2 Tbsp. lemon juice
1 tsp. white wine
½ tsp. salt
½ tsp. white pepper
3 Tbsp. fresh dill
dash of cayenne pepper
lemon slices and dill sprigs, for garnish
1. Poach salmon steaks in ½ cup wine and ½ cup water for 15 minutes.
2. Mix sauce ingredients together to make dill sauce.
3. Let salmon cool to room temperature. Cover with dill sauce.
4. Just before serving, garnish with lemon slices and dill sprigs.
NOTE
A cool, refreshing dish for summer entertaining!
Makes 3 servings
Prep. Time: 10 minutes
1 lb. steamed, chilled lobster meat
4 ribs celery
½ cup mayonnaise
3 hot dog buns (Mr. Bill’s uses Pepperidge Farms)
lettuce, optional
1. Squeeze out excess juice from lobster.
2. Chop lobster meat medium coarse.
3. Chop celery crosswise into half-moons.
4. Add mayonnaise.
5. Fold ingredients together gently.
6. Fill buns with lettuce if desired, then mound with lobster salad.
TIP
For instructions about how to steam a lobster, see page 66.
Long’s Gourmet Seafood Sauce
Makes 4–8 servings
Prep. Time: 5 minutes
4 oz. chili sauce
1 oz. Long’s horseradish
1 tsp. fresh lime juice
pinch Old Bay seasoning
1 tsp. Worcestershire sauce
4 drops Tabasco sauce
1. Mix all ingredients thoroughly.
2. Store in tightly covered jar in refrigerator.
Makes 4–8 servings
2 cups ketchup
5-oz. jar Long’s horseradish
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
5 drops Tabasco sauce
1 tsp. salt
1. Mix all ingredients thoroughly.
2. Store inverted in a tightly covered jar in refrigerator.
VARIATIONS
1. Delete salt for no-salt diets.
2. If sauce is too hot, add more ketchup to make it milder.
3. If sauce is too thick, add equal parts water and vinegar to thin.
NOTE
Cocktail sauce is a favorite for shrimp, but it is also delicious on other seafood, hot dogs, and hamburgers.