Category Archives: Mary Louise’s Recipes

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

Posted on March 15, 2014 by | Leave a comment

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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No-Mix Blackberry Cobbler

Posted on March 15, 2014 by | Leave a comment

5 ½ T butter
1 ½ c sugar, divided
2 c blackberries
2/3 c flour
2 t baking powder
1 t salt
¾ c milk
Melt butter in deep 8 or 9” square pan. Set aside. Stir ½ c sugar into fruit and set aside. Sift flour, 1 c sugar, baking powder, and salt into a mixing bowl, then whisk in the milk. Pour batter into prepared pan but do not mix. Pour fruit over batter, but do not mix. Bake for 50 minutes at 350 until puffy and golden brown.

Notes: I’ve also made this with 2 cups fresh peaches and it was delicious.

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

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Salmon Dilly

Posted on March 15, 2014 by | Leave a comment

1 large salmon steak
1/3 to ½ c half and half
½ tsp fresh dill, minced
Salt (optional)

Place salmon in shallow baking dish and add half and half so the fish is half immersed. Sprinkle with dill or chives and add some salt, if desired. Bake 30 minutes at 350, occasionally spooning some of the liquid over the salmon, until fish is flakey.

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

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Chocolate Marvel Pie

Posted on October 2, 2013 by | Leave a comment

Make pastry shell of desired size.
Filling for 9” pie (for 8” pie) :
Melt and blend together over hot water
1 6 oz pkg chocolate bits (3/4 pkg)
2 Tbsp sugar (1 ½ Tbsp)
3 Tbsp milk (2 ¼ Tbsp)
Cool.  Beat in, one at a time
4 egg yolks (3 yolks)
1 tsp vanilla (3/4 tsp)
Beat until stiff
4 egg whites (3 whites)
Fold in chocolate mixture.  Pour into cooled, baked shell. Chill.  Garnish.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Brandy Alexander Pie

Posted on October 2, 2013 by | Leave a comment

Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.

1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls

Sprinkle gelatin over cold water in saucepan.  Add 1/3 c sugar, salt, and egg yolks.  Stir to blend.  Heat over low heat while stirring until gelatin dissolves and mixture thickens.  Do not boil.  Remove from heat and stir in cognac and crème de cocoa.  Chill until mixture starts to mound slightly.  Beat egg whites until stiff.  Gradually beat into remaining sugar and fold into thickened mixture.  Fold in 1 c whipped cream.  Turn into crust.  Chill several hours or overnight.  Garnish with remaining cream and chocolate curls.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Mom’s Chocolate Fudge Sauce

Posted on October 2, 2013 by | Leave a comment

Hubert Heilman once broke his dessert dish scraping the bottom for the last of this.

1 c chocolate chips
2 Tbsp shortening
1 c confectioners sugar
½ c hot milk

Melt chocolate over hot water in double boiler.  Add shortening and sugar.  Add milk slowly, stirring constantly, until smooth.  Serve over ice cream.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Sour Cream Drop Cookies

Posted on October 2, 2013 by | Leave a comment

Mix together ½ c shortening, 1 ½ c sugar and 2 eggs.  Stir in 1 c sour cream and 1 tsp vanilla.  Sift together and add 2 ¾ c flour, ½ tsp soda, ½ tsp baking powder, and ½ tsp salt.  Chill one hour.  Drop on lightly greased baking sheet and bake for 8-10 minutes at 425°.  Frost with powdered sugar icing and sprinkle with chopped nuts.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Pecan Tarts

Posted on October 2, 2013 by | Leave a comment

Let a 3 oz pkg of cream cheese and 1 stick of margarine soften to room temperature.  Cream and add 1 c flour, sifted.  Chill at least one hour.  Shape dough to bottoms and sides of small tart tins.  Filling : Beat 1 egg, add ¾ c brown sugar, 1 Tbsp soft butter, 1 tsp vanilla, dash of salt, and 2/3 c of chipped pecans.  After beating, fill each little cup ¾ full and bake 25 minutes at 350°.  When cool, remove from pans and sprinkle with powdered sugar.  (I skip the powdered sugar.)  These can be frozen.

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