Category Archives: Cookbook V2

Pan-Fried Walleye with Capers

Posted on March 15, 2014 by | Leave a comment

½ c flour
Salt and pepper
2 T butter
2 T olive oil
4 6-oz walleye pike fillets
¼ c capers, drained
1 lemon

Combine flour and salt and pepper to taste. Dredge fish. Heat butter and oil until sizzling, sauté fish three minutes. Turn fillets and top with capers. Cook 2-3 minutes longer, until firm. Remove from heat. Serve with lemon juice to taste.

Notes: The Plain Dealer published this as a favorite recipe of Mrs. Voinovich, wife of our former governor. Makes a great meal with home fries and slaw.

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Posted in Cookbook V2, Entrees, Mary Louise's Recipes

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Strawberry Chicken Salad

Posted on March 15, 2014 by | Leave a comment

½ c strawberry jam
½ c mayonnaise
10 oz canned chicken, chopped
3 stalks celery, chopped
½ c walnuts, in pieces
4 c lettuce in bite-sized pieces
½ c fresh strawberries, hulled

In large mixing bowl, combine mayonnaise and jam. Mix well. Add chicken, celery, and walnuts. Stir gently. Place lettuce in individual salad bowls. Top with an equal amount of chicken mixture and garnish with the fresh berries.

Notes: The canned chicken was surprisingly good the one time that I tried it. Otherwise, I’ve used about 1 ½ c home-cooked chicken in place of it.

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Posted in Cookbook V2, Mary Louise's Recipes, Salads

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Mini Crab Cakes

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½ c butter, softened
1 ½ t mayonnaise
1 can crab meat, flaked and drained
1 jar processed American cheese spread, old English style
1 ½ t garlic powder
6 english muffins

Combine first five ingredients until creamy and spread on muffins. Freeze on cookie sheet until hard and then cut into fourths. Can keep them frozen in ziplocks until needed. Broil until golden brown.

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Posted in Cookbook V2, Entrees, Mary Louise's Recipes

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Deep Fried Seafood

Posted on March 15, 2014 by | Leave a comment

Flour
1 egg
2 Tbsp half and half
Cracker meal

Beat together the egg and half and half. Dredge the meat lightly in flour, then dip in the egg mixture. Drop into a bag of cracker meal to coat, shake off excess. Fry clams or oysters for about two minutes, crabs or fish until golden brown.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Entrees

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Japanese Pickles

Posted on March 15, 2014 by | Leave a comment

2 large cucumbers, sliced thin
1/3 c rice vinegar
4 t sugar
1 t salt
2 slices ginger root, chopped fine

Combine all ingredients. Chill cucumbers in marinade one hour or more. If using plain white vinegar, dilute with water.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Sides

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White Clam Chowder

Posted on March 15, 2014 by | Leave a comment

3 sticks butter
Onions
Celery
3-4 large potatoes, boiled
50 oz canned chopped clams
50 oz canned clam juice
1 c mashed potato flakes
1 quart half and half
Black pepper
Hot sauce

Melt butter. Sauté onions and celery in butter until translucent. Dice potatoes and add to kettle. Add in chopped clams and clam juice. Heat until ready to boil. Turn off the fire and thicken with potatoes flakes. Stir and let sit for five minutes, then add more flakes so the mixture is very thick. Boil half and half in the microwave and add until the chowder is at the thickness that you like. Spice with black pepper and tobasco as desired.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Uncle Frank’s Dry Martini

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2 oz Bombay Sapphire gin
Lemon rind
Dry vermouth

Freeze glass and gin. Cut wedge from lemon rind. Mist glass with dry vermouth. Pour in gin. Twist lemon rind, drop into gin. Enjoy.

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Posted in Beverages, Carol and Bruce's Recipes, Cookbook V2

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Chocolate Chip Cinnamon Biscotti

Posted on March 15, 2014 by | Leave a comment

1/3 c butter
1/2 c brown sugar
1/2 c sugar
1 T instant coffee
2 large eggs
2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t ground cinnamon
1 c chopped walnuts
1 c chocolate chips

Combine first four ingredients. Mix in remaining ingredients, divide dough in half. Shape each piece of dough into a 10″x2″ log. Bake on a lightly greased sheet for 25 minutes at 350.

Cool completely. Saw each log diagonally into 1/2″ slices. Put back on cookie sheet and bake for 10 minutes at 350. Turn over and bake additional ten minutes. Store in airtight container.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Desserts, Jeanne and Tim's Recipes

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Sauerkraut Balls

Posted on March 15, 2014 by | Leave a comment

32 oz sauerkraut
1 lb bulk sausage, Bob Evans brand
½ c chopped onion
¼ c bread crumbs
8 oz cream cheese
¼ c parsley
2 t mustard
1 t garlic juice
½ t pepper
Flour
Egg, beaten
Bread crumbs

Brown sausage and add onions. Cook on low one hour, drain grease. Wash and squeeze sauerkraut, then chop it up. Add it to the bread crumbs. Set aside. Combine pepper, mustard, parsley, garlic juice, and cream cheese. Add in the sauerkraut and meat, and mix well. Refrigerate at least one hour. Make into small balls, drop into flour, then beaten egg, then bread crumbs. Deep fry for 3-5 minutes. Makes about 100.

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Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2

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Black Bean Soup

Posted on March 15, 2014 by | Leave a comment

1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons

Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.

To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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