Inspired Linguine with Italian Ham

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I have the 1963 The New Good Housekeeping Cookbook, which is great for proper ways to slice meats and entertain. But on page 3, it warns the reader, “No recipe, even Good Housekeeping’s, can rate raves if you fail to follow it with meticulous care.” Problem is, hmm… I first read that sentence this morning, 12 hours after heavily reworking, changing and failing to “meticulously” follow the recipe for Baked Italian Ham and Spaghetti. I am grateful for the inspiration, though, because it turned out amazing! Here’s the revision.

Inspired Linguine with Italian Ham
Ingredients
¼ tbsp. plus 1 tbsp. olive oil
1 lg. onion, cut in thin rings
4 small stalks celery, cut in long slivers to mimic linguine
4 cloves garlic, divided
2-3 tsp. thyme
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Carol Zurawski’s Escalloped Potatoes and Ham

escallop

Mom’s recipe, as I remember it.  My mother is a tremendous cook, but is ever improving and challenging her cooking. The dishes and appetizers she serves when entertaining rival any four-star restaurant; her guests are always floored.  But, somehow, the things she prepared just for us, when we were kids, are the dishes loved the best.

Carol Zurawski’s Escalloped Potatoes and Ham
1½ lb. potatoes, peel and thinly slice as needed to keep from browning
1-1½ white onion, thinly sliced
1-1½ lb. ham, thinly sliced
Pepper
½-1 c. flour
Brick, Swiss, or Monterey Jack Cheese, shredded (note: may use just about any variety of hard cheese, or use three cheeses and include parmesan cheese)
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Hearty Chili with an Italian Twist

From Jerry’s Foods, in Edina, Minnesota and Sanibel, Florida

Hearty Chili with an Italian Twist
Ingredients
1 lb. bulk Italian Sausage
1 lb. lean ground beef
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Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
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Karl Ratzsch’s Restaurant Split Pea Soup with Ham

This recipe is occasionally served at Karl Ratzsch’s. The recipe was requested and published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: http://www.jsonline.com/features/recipes/56808987.html. John Poulos, executive chef and co-owner, sent the recipe, saying, customers may request it in advance.

Karl Ratzsch’s Restaurant Split Pea Soup with Ham
2 tbsp. bacon grease
¾ c. onion, diced
½ . carrot, diced
½ c. celery, diced
2 bay leaves
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Karl Ratzsch’s German Lentil Soup

The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999

Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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