In a small bowl, combine the sour cream, sugar and vanilla; spread over filling or cake, then bake as usual. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
Smith Bros. shared this recipe with the Milwaukee Sentinel in 1982. My father who was a a Hellman’s mayo or nothing kind of guy and who hated green peppers may have passed on this salad, but the rest of us loved it. And if you agree with my dad, you can swap the ingredients, I will not tell.
1 qt. boiled potatoes diced
1 qt. Miracle Whip salad dressing
3 T. sugar
1/4 t. yellow food coloring
3/4 c. diced celery
3/4 c. diced green pepper
1/4 c/ diced onion
1/2 c/ dried sweet red pepper
Mix all the ingredients and chill 24 hours before serving.
John Boder started Boders on-the-River restaurant in Mequon and Thiensville in 1929. His children, grandchildren and great grandchildren kept and keep his legacy alive.
Today, we very much miss the restaurant and its gorgeous views of the Milwaukee River as it meanders through Wisconsin. So, we’re happy to report Mr. Boder’s great grandchildren Kathy Burghardt and Suzy Wagner are today preparing the amazing food and heritage of Boders and more in their Mequon business Dish Delivered, where they serve as “personal chef(s) that deliver.” So, leave the expertise to Kathy and Suzy and call them at 414-803-9894 or check out their site at https://www.delishdelivered.net/ .
And, if you’d like to try your hand at Boder recipes, we are fortunate the Boder family shared some of their treasured delicacies with us and in a Boders Cookbook. We’re honored to offer you a few shared recipes here and in following posts.
Boder’s Schaum Torte
Ingredients: 1/2 c. egg whites, room temperature 2 t. vinegar 1 t. vanilla extract 2 c. sugar Strawberries or raspberries to fill tortes Whipped cream or ice cream to fill tortes
Directions Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.
Preheat oven to 250 degrees.
Butter 2 cookie sheets and place large spoonfuls of the batter close together to form circles 4 to 5 inches in diameter. (Center of each circle should have an indentation about 2 inches in diameter, to hold fruit filling.)
Bake in preheated oven 1 hour. Turn oven off and let cool completely in oven.
Just before serving, fill each shell with strawberries or raspberries, and ice cream or whipped cream. Unfilled shells may be frozen.
1 lb. medium shell pasta 1 c. crumbled feta cheese 1/2 c. shredded Parmesan cheese 1 c. chunked celery 3/4 c. sl. black olives 1 c. mayonnaise 1 c. Italian dressing * (oil & vinegar style) 1 T. dried oregano 1/2 T. black pepper 2 tomatoes, chopped into bite-sized pieces (for serving)
Directions: Prepare pasta. Combine cheeses, celery and olives.
Whisk mayonnaise, Italian dressing, oregano and pepper to combined.
Add dressing to cheese/vegetable mix, then toss gently with pasta. Chill and add tomatoes right before serving.
Ingredients: 1 lb. Rotini pasta 2 lemons, grated zest 1⁄2 c. olive oil 1⁄3 c. lemon juice 1 t. salt 1 t. pepper 3 tomatoes, cored and chopped 1 bunch fresh basil, chopped 1 c. shredded Parmesan cheese 1⁄4 c. dried basil (optional)
Directions: Cook pasta. Combine lemon zest, olive oil, lemon juice, salt and pepper. Set aside.
Drain pasta and transfer to a large bowl. Pour lemon oil mix over warm pasta. Toss, cover and refrigerate for at least one hour.
Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour. Serves 8.
Ingredients Dressing: 2 t. Dijon mustard 2 T. minced shallot 2 T. honey 3 T. lime juice 1 t. salt ½ t. black pepper 1 T. minced fresh rosemary. ¼ c olive oil
Salad ingredients: 3 c. cooked chicken, in bite-sized pieces 1 Granny Smith apple, unpeeled, in ¼” slices 1-1/2 c. green grapes, halved 1-1/2 c. fresh blueberries ½ c. chopped toasted walnuts or hazelnuts ½ c. crumbled blue cheese
Preparation: Dressing: Whisk dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion. Salad: Combine salad ingredients and pour the dressing over the salad and toss to coat thoroughly. Serves 6.
1 lb. broiled boneless, skinless chicken breasts cut or torn into strips (bite size pieces).
Fried won tons:
6 won tons, cut into 1/4″ strips
Sesame seed dressing:
1/3 c. sugar
3 T. apple cider vinegar
2 1/4 t. onion juice, 1 t. soy sauce
1/2 t. dried mustard
1/2 c. sesame seed oil
3 T. toasted sesame seeds, divided*
5 strips crisp bacon
1 c. blanched cool snow peas (cut in half on the diagonal)
1/4 c. diced red bell peppers
1 8oz. can drained sliced water chestnuts
1 11oz. can drained mandarin oranges
2 thinly sliced green onions
2 1/2 c. sliced romaine
2 1/2 c. sliced iceberg
1/4 c. toasted sliced almonds, for garnish*
2 T. toasted sesame seeds, for garnish
Marinate the chicken: Combine soy sauce, orange juice, 2 green onions, and garlic in a shallow bowl. Add the chicken, toss well, cover and refrigerate for at least 30 minutes.
Fry won tons and toast sesame seeds and almonds: Heat several inches of oil in a large saucepan to a depth of several inches over medium-high heat. When hot, add won tons strips a few at a time and fry for about a minute, until crisp and golden. Transfer to paper towels to drain.
Toast sesame seeds and almonds in a dry skillet over medium heat, shaking the pan, 3 to 5 minutes.
Prepare dressing: Combine sugar, vinegar, onion juice, 1 t. soy sauce, and mustard in blender. With the motor running, add the 1/2 c. sesame seed oil in a slow, steady stream to make an emulsion. Stir in 1 T. toasted sesame seeds and salt to taste.
Assemble salad: Combine chicken, bacon, snow peas, red peppers, water chestnuts, oranges, green onions, and lettuces in a large bowl. Add the dressing and toss lightly. Divide among 4 chilled plates, top with the won tons, garnish with toasted almonds and remaining toasted sesame seeds, and serve. 4 servings.
1/2 c. mayonnaise 1/4 c. sour cream 1 t. Dijon mustard 1 t. granulated sugar 1/4 t. salt 1/4 t. white pepper 2 1/2 t. lemon juice 1 1/2 c. chicken shredded, I love using roasted chicken leftovers 1/2 c. celery finely chopped 2 T. green onions finely chopped 1/4 c, pecans toasted, chopped 1/4 c. dried cranberries
Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
Mix together, chicken, celery, onions pecans, cranberries and dressing. Mix well and refrigerate at least 2 hours.
For sandwich, layer bacon, lettuce and chicken salad on soft roll. Serve with dill pickle and chips.
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
My hubby’s wonderful mom would make this salad every Christmas, and it was my father-in-law’s favorite. One year, Christmas was at my house, and this cranberry salad had to travel. Unfortunately, the glass bowl holding the salad broke in transit. My father-in-law could not bear to see it thrown away and ate it anyway … it is that good!
Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, Minneapolis Star Tribune issue of Taste.
• 1 lb. fresh cranberries, chopped
• 1 c. sugar
• 2 c. heavy cream
• 5 oz. miniature marshmallows
In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.ADVERTISEMENT
In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.
For shrimp salad: 1 lb. chopped shrimp pieces 1 tsp. salt ½ tsp. soy sauce or garlic Juice of half a lemon 1 cup finely chopped celery ⅛ tsp. white pepper ½ cup Miracle Whip®
For avocado boat: Lettuce leaves 6 ripe avocados 4 types of fruit such as strawberries, grapes, pineapple, or melon chunks 6 lemon wedges
Combine shrimp salad ingredients and refrigerate.
When ready to serve, peel avocados, remove the seed and cut in half. Then fill the cavity of each avocado half with shrimp salad. Place two halves on a leaf of lettuce and garnish with fresh fruit and a lemon wedge.
Cook pasta al dente, drain and toss with 2 T. olive oil, set aside.
Mix garlic and the rest of the olive oil, basil, oregano, salt and pepper. Whisk half & half into the mix and toss into pasta. Add pepper, Jarlsberg cheese and pecans and top with Parmesan. Serve at room temperature, serves 4.