Home is Where the Hearth Is

Fireside Pasta Fagioli

You’ve mingled through your last party and packed away the decorations – now it’s time to relax. Unwind from the holiday hustle and bustle in front of a cozy fire with a comforting bowl of homemade soup. Serve this Italian favorite with a simple salad of greens, Bermuda onion, and crumbled Gorgonzola cheese, topped with croutons, a pinch of basil and a splash of balsamic vinegar and olive oil. Add some warm Italian bread and a glass of Chianti. Then kick back, take the phone off the hook and enjoy a little post-holiday peace.

Ingredients:

1 1/2 cups dried cannellini or small white beans

1/4 pound bacon

1 medium onion, peeled and diced

1 large carrot

2 ribs celery

1 clove garlic, peeled

2 tablespoons olive oil

2 sprigs fresh rosemary

3 cups chicken broth

1 28-ounce can whole plum tomatoes, chopped

1/4 to 1/2 cup olive oil

salt & pepper to taste

2 cups (8 ounces) ditalini or elbow macaroni

freshly grated Romano cheese

Directions:

Place the beans in a large bowl, cover with cold water, and soak overnight. Next day, drain the beans, place them in a large pot, and cover with fresh water. Bring the beans to a boil and cook for 15 minutes. Drain off water and set the beans aside. Next, mince together the bacon, onion, carrot, celery, and garlic and set aside. In a large soup pot, heat the olive oil, add the minced ingredients and rosemary, and saute the mixture over medium heat (approximately 5 minutes), until the vegetables are soft and the bacon begins to brown. Add the beans and coat well with vegetables. Then, stir the tomatoes, broth, salt and pepper, cover the pot and cook on medium-low heat for about 30-minutes, or until the beans are tender but not mushy. Keep the soup on warm. In a separate pot, bring 3-4 cups water to a boil. Add pasta and cook 10-15 minutes (until it’s al dente). Drain pasta add to soup, and stir. Serve each bowl topped with a drizzle of olive oil and sprinkle of grated cheese. Makes 8 servings.

– Recipe submitted by Sharon Santoski

Holiday Tuna Pate

November is the time of year to give thanks by serving a traditional meal full of family favorites that everyone looks forward to. Here is a tasty new addition to your Thanksgiving menu: a scrumptious make-ahead hors d’oeuvre that will tempt your guests, young and old, while you’re busy making the gravy and taking care of last-minute finishing touches. Light an inviting fire, offer a special wine, set an elegant table with your finest – and, of course, present a perfectly cooked bird. And then, even if your gravy turns out lumpy, you’ll have gone all out to make this a most happy day for all!

Ingredients:

1 8-ounce package cream cheese, softened

2 tablespoons chili sauce

2 tablespoons dried parsley

1 tablespoon onion, minced

1/2 teaspoon hot pepper sauce

2 pinches dill weed

2 6 1/2-ounce cans tuna, drained

1/2 cup chopped pecans

Directions:

In a medium-size bowl, blend cream cheese, chili sauce, 1 tablespoon parsley, onion, hot pepper sauce, and a pinch of dill weed together thoroughly. Gradually stir in tuna and mix until well blended. Chill for several hours. Next, mix together pecans, a pinch of dill weed and 1 tablespoon parsley and spread evenly on a cookie sheet. Remove tuna from refrigerator, roll into a log shape on wax paper, then roll in nut mixture. Place coated tuna pate log on platter surrounded by your favorite crackers and a few sprigs of parsley. Makes approximately 24 servings.

– Recipe submitted by Scarlet Hecht

Wisconsin Mashed Potatoes

On a crisp fall evening, nothing tastes better than some down-home cooking – a flavorful roast, autumn vegetables, and everybody's favorite: homemade mashed potatoes. These, using the king of Wisconsin cheeses, blend distinctive flavors to create an appealing, unusual dish. For your table setting, celebrate the harvest with a centerpiece cornucopia filled with gourds, seasonal fruits and nuts. Serve mugs of hot mulled cider as an added autumn treat.

Ingredients:

2 3/4 pounds russet potatoes, peeled and cut into 2-inch pieces

1/2 cup shallots, coarsely chopped

1 3/4 cups (packed) grated extra-sharp cheddar cheese

1 cup half and half

1/4 teaspoon cayenne pepper

2 large green onions, thinly sliced

Directions:

Cook potatoes and shallots in a a large pot of boiling salted water until potatoes are tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return potato mixture to same pot. Meanwhile, mix cayenne pepper to potatoes. Mash until smooth and fluffy, adding enough reserved cooking liquid to reach desired consistency. Season with salt and transfer to a warmed serving dish. Top with green onions and remaining 1/4 cup grated cheese. Makes 8 servings.

Chef's note: Potatoes can be made up to 2 hours ahead of time. Simply cover and let stand at room temperature then rewarm over low heat, stirring.

– Recipe submitted by Peggy Ford

Almond Puff

September is tricky – it’s not yet autumn, but it’s not quite summer anymore either. Why not welcome this in-between month with a dinner party that celebrates the best of both seasons. Start your party outdoors on the patio with cocktails and a light appetizer of fruit and cheese. Then, fire up the grill one more time for a main course of marinated pork tenderloin or salmon accompanied by a medley of grilled vegetables – eggplant, squash, and zucchini are good bets. Finish the evening indoors with a soothing cup of Irish coffee and this wonderful pastry dessert, flavored with the subtle taste of almond. It’s the perfect way to move from one beautiful season to the next!

Ingredients:

1 cup butter, softened

2 cups flour

2 tablespoons water

1 cup water

2 teaspoons almond extract

3 eggs

1 1/2 cups confectioners sugar

2 tablespoons butter, softened

2 tablespoons warm water

1 cup slivered almonds

Directions:

Heat oven to 350 degrees. Mix 1/2 cup of butter with 1 cup flour and sprinkle with 2 tablespoons of water to moisten. Knead the dough mixture into a ball and divide it in half. Place both halves on an ungreased cookie sheet, and roll each into a 12x3 inch strip. Set aside. In a sauce pan, melt 1/2 cup butter in 1 cup water and bring to a boil. Remove from heat and stir in 1 teaspoon almond extract and 1 cup flour – keep stirring until mixture forms a ball. Next, stir in one egg at a time, beating until smooth. Divide this mixture in half and spread on the dough strips. Bake for 1 hour set aside to cool. Finally, mix confectioners sugar, 1 teaspoon almond extract, 2 tablespoons butter, and warm water to create a frosting. Beat frosting until smooth then spread on each puff. Garnish with slivered almonds and cut into slices (1 inch by 3 inches). Two puffs serve 10-12.

– Recipe submitted by Sharon Santoski

Cold Summer Salmon

When the temperature soars, your guests will enjoy a cool, elegant meal that you can easily make ahead and refrigerate. Start things off with a cold soup, like vichyssoise, and accompany the salmon with a colorful pasta or marinated vegetable salad, fresh croissants, and a frosty pitcher of sangria. For a centerpiece that doubles as a dessert, try a watermelon basket. Cut a watermelon lengthwise, leaving a 2-inch section in the center to form a basket handle. Scoop out and scallop cut edges. Fill basket with cubed watermelon, plus honeydew and cantaloupe melon balls, blueberries, strawberries, grapes, and pineapple chunks. Beautiful to a look at, delicious to eat!

Ingredients:

4 cups water

4 salmon steaks, 1-inch thick

3 chicken bouillon cubes

2 tablespoons white vinegar

1 medium onion, sliced

1 bay leaf

2-3 sprigs of fresh dill (or 1 teaspoon dried dill)

salt and freshly ground pepper to taste

1 cup mayonnaise

2-3 sprigs fresh dill, finely chopped (or 2 teaspoons dried dill)

chopped chives, scallions, or parsley to taste

paprika to taste

lemons and fresh dill sprigs, for garnish

Directions:

In a 12-inch skillet, combine 4 cups boiling water, bouillon cubes, vinegar, bay leaf, salt, pepper, and dill. Bring to a boil, reduce heat, cover skillet and simmer for 5 minutes. Add salmon steaks, cover and simmer 8 minutes. Remove salmon with a slotted spoon and cool. Wrap securely in plastic wrap and refrigerate until serve time. Next, make the dill sauce by blending 1 cup mayonnaise with 2-3 sprigs of finely chopped fresh dill until well mixed. If you like, add some finely chopped parsley, chives or scallions and a dash of paprika to taste. Refrigerate. To serve, garnish each salmon steak with 1/4 cup sauce, lemon wedges and a sprig of fresh dill. Makes 4 servings.

– Recipe submitted by Peggy Ford

Family Picnic Favorites

Getting together with friends and family for a potluck picnic is a great way to celebrate July 4th. Here are two time-tested recipes that deliciously represent part of our country’s diverse ethnic heritage – perfect for honoring Independence Day. These side dishes complement traditional picnic fare like barbecued chicken, hamburgers and hot dogs, or cold meats. What’s more, both taste even better if you make them the day before.

Irish Potato Salad

Ingredients:

8 cups russet potatoes, peeled and cut in cubes

8 tablespoons pickle juice

3 cups celery, diced

2 cups mayonnaise

1 cup onions, diced

2 tablespoons vinegar

4 tablespoons parsley

4 tablespoons mustard

4-6 tablespoons relish

1 teaspoon celery seed

salt & pepper to taste

Directions:

Cook potato cubes in large pot of boiling water until they are tender, about 25 minutes. Drain and refrigerate potatoes until cool. In a large bowl, mix potato cubes with all remaining ingredients and chill until ready to serve. Garnish with slices of hard boiled eggs and paprika if desired. Serves 8-10.

Mother Yellen-Kaufman’s Kuggel

Ingredients:

1 16-ounce bag broad egg noodles

4-6 eggs, beaten (the more eggs you use, the tighter the mixture)

1 16-ounce container cottage cheese

1/2 stick butter

1 pint sour cream

sugar to taste (start with 1/2 cup)

1 1/2 cups graham cracker crumbs or crushed corn flakes

Optional – 1/2 cup raisins or crushed pineapple (well-drained)

Directions:

Cook egg noodles in boiling water until tender. In a large bowl, mix drained noodles with margarine or butter. Stir in remaining ingredients and mix until well-blended (add raisins or pineapple if desired). Pour entire mixture into well-greased 13x9 inch baking pan and top with crushed graham crackers or corn flakes. Bake at 350 degrees for 1 hour. Serve hot or cold. Makes 12-16 servings.

– Recipes submitted by Ira Yellen

Hearty Party Beans and Chili Dogs

June is the month for graduations, Father’s Day, and, of course, the first day of summer – all perfect excuses to throw a backyard cookout! Spread the checkered tablecloth, fire up the grill, and enjoy dining al fresco. For delicious additions to your outdoor table, dress up traditional baked beans and hot dogs with these festive recipes. Don’t forget to set up volleyball, horsehoes, croquet and other favorite games so everyone builds up a hearty appetite!

Not-Your-Ordinary Baked Beans

Ingredients:

2 16-ounce cans lima beans, drained (or 2 10-ounce frozen packages)

2 16-ounce cans kidney beans, drained

2 16-ounce cans butter beans, drained

4 16-ounce cans baked beans

1 can tomato soup

1/4 cup vinegar

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup white corn syrup

1/4 cup prepared mustard

2 medium onions, chopped

1/2 cup Hormel bacon bits

Directions:

In a large bowl, mix all ingredients together thoroughly. Transfer to a large casserole dish and bake at 350 degrees for 1 1/2 hours, or transfer beans to a crock pot and slow cook for 2-3 hours. Serves 18-24 (depending on the appetites!).

Hot Dog Chili

Ingredients:

1 pound ground beef

1 large onion, chopped

1 clove garlic, minced

1 tablespoon ground clove

1 tablespoon allspice

1 tablespoon dry mustard

1 1/2 tablespoons chili powder

1 teaspoon parsley

salt & pepper

1 15-ounce can Hunt’s tomato sauce plus 1/2 can water

Directions:

In a large skillet, saute hamburger on medium high heat until browned. Add onion and garlic and cook until onions are transparent. Add remaining ingredients and simmer – the longer it cooks, the better flavor! Serve on top of hot dogs – with mustard and onions if you like. Makes approximately 16 chili dogs.

Chef's not: Hot dog chili can be frozen in plastic containers then re-heated for use at other summer picnics and cookouts!

– Recipes submitted by Nancy Duffy

Honey-Nut Bran Muffins

On Mother’s Day, surprise any grateful Mom with a special breakfast featuring home-baked muffins, made with love. These taste great with scrambled eggs, bacon, or whatever Mom’s favorites happen to be! Prepare a beautiful tray, including the good china and a posy or two. It’s best to bake the muffins early that morning so that you can serve them warm, along with a hot cup of coffee, a glass of freshly squeezed fruit juice and the unread Sunday newspaper.

Ingredients:

1/4 cup natural bran

3 tablespoons boiling water

1 egg

1/4 cup milk

2 tablespoons vegetable oil

2/3 cup all-purpose flour

1/4 cup chopped walnuts or pecans

2 tablespoons packed dark brown sugar

2 tablespoons honey

1 1/2 teaspoons baking powder

dash of salt

Directions:

Heat oven to 400 degrees. Grease bottoms of 6 medium-sized muffin cups (2 1/2 x 1 1/4) and set aside. In a small bowl, mix bran and water an set aside. In a large bowl, beat egg then stir in milk and oil. Add bran mixture to egg mixture and stir. Mix in remaining ingredients and stir until batter is blended. Spoon batter into cups – filling approximately 2/3 of each cup. Bake for 20-25 minutes until golden brown. Remove muffins immediately from cups and serve with whipped butter and jam. Makes 6 muffins.

– Recipe submitted by Dawn Nielsen

Great Good Friday Seafood Pasta

While you’re busy getting ready for Easter dinner, you’re probably not thinking about what you’ll cook for Good Friday. This recipe will save the day! It’s a great shrimp dish, easy to prepare and made special with a delicious tomato-basil cream sauce. Serve it with your favorite fresh salad, hot French bread, and a bottle of Chardonnay. Perfect for Friday during Lent – or a treat for any day of the year!

Ingredients:

2 shallots or scallion, sliced thin

1/3 stick butter

1 pound uncooked medium-large shrimp, peeled and cleaned

1 pound angel hair pasta, cooked

juice from 1/2 lemon or lime

1 28-ounce can Progresso Italian style peeled tomatoes with basil, diced (reserve all liquid from the can)

salt & pepper

Chartreuse liquor

1 pint heavy cream

fresh basil (about a dozen leaves), cleaned and chopped

Directions:

Saute shallots with butter in a large fry pan. Add shrimp and saute a few minutes until pink (do not overcook). Remove shrimp and shallots, and put aside in a bowl. Squeeze lemon or lime juice into fry pan, then add tomatoes and the can of liquid. Next, add 2 "guzzles" of Chartreuse liquor (a little goes a long way), salt and pepper. Let liquid cook down a few minutes, then add heavy cream. Simmer more until mixture starts to thicken. Add basil, shrimp and shallots, and cook just long enough to re-heat shrimp, approximately 5 minutes. Spoon over angel hair pasta and serve immediately. Makes 4 servings. 

Chef's note: For a nice variation, substitute scallops for the shrimp, or combine the two.

– Recipe submitted by Nancy Duffy

Clan Wilcox Creme De Menthe Brownies

Next time you hoist a pint of honor the man who forever freed the Emerald Isle from the serpents’ squirm, consider how this rare dessert will top off the perfect St. Patrick’s Day feast. With music by the Chieftains, Clannad and U2, you’ve set the mood for an evening where everyone will feel as lucky as a four-leafed shamrock. On top of the corned beef, cabbage and green beer, everyone will make room for these chocolate brownies – with a wee bit o’ green to put a smile on the face of any Leprechaun you happen to meet. They’re so rich you’ll think you’ve found your pot o’ gold at the end of the rainbow. Terrific with Irish coffee.

Ingredients:

4 eggs

1 1/4 cups sugar

1 1/2 cups flour

2/3 cup butter, softened

4 envelopes of Nestle Choco-Bake

2 teaspoons vanilla extract

1 teaspoon baking powder

1/6 teaspoon salt

1 cup chopped walnuts

1 1/4 cups confectioners sugar

1/4 cup flour

1/2 cup margarine, softened

3 tablespoons creme de menthe

6 ounces Nestle semi-sweet chocolate chips

6 tablespoons margarine

Directions:

Cream Choco-Bake and butter together in a large bowl. Add sugar, eggs, and vanilla; stirring until creamy. Mix in flour, baking powder and salt, and blend well. Add the nuts, then spread the mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25-30 minutes. Cool 10-15 minutes. Next, mix confectioners sugar, flour, softened margarine and creme de menthe together and spread over cooled brownies. Then, in a small saucepan, melt Nestle semi-sweet chocolate chips with 6 tablespoons of margarine, stirring until blended. Remove from heat and spread chocolate over brownies in a solid layer. Cool slightly then refrigerate. When ready to serve, dust brownies with one teaspoon of cocoa, then before cutting, dip knife in hot water and pat dry (the heat will help you slice through the layer of chocolate). Cut brownies into long, thin rectangular bars (1 inch by 3 inches). Makes 36 bars.

– Recipe submitted by Chad Hussey