Nellie & Joe’s Key Lime Pie with Zest, Swirls and Graham Cracker Crust

Perfection for a hot 4th of July party!

It may be a sin to mess with a classic … I know! But I love limes and wanted to deepen the taste of the key lime in the pie. So mess away I did! I started by adding lots of lime zest to the filling and the graham cracker crust. Absolutely love the fleck of green in the filling!

But, as we know, presentation often is everything. So, this year, I pushed the graham cracker crust up high in a spring form pan so that once the pie was finished the crust would rise jaggedly above the filling. Then, I marbled the filling for that extra wow factor. Please let me know what you think!

Ingredients for 9″ graham cracker pie crust:

15 graham crackers (each 3 by 5 inches), broken

1⁄3 c. packed brown sugar

6 T. unsalted butter, melted, (plus more, room temperature to grease the pan)

Zest of 1 lime, finely grated, plus 1 T. fresh juice

1 ¼ t. kosher salt

Ingredients for Key Lime Filling:

1 can (14 oz) sweetened condensed milk

3 egg yolks, whites not used.

1/2 c. Nellie & Joe’s key west lime juice

2-3 lg. limes for zest and garnish slices

Whipped cream or meringue

Directions for the crust:

In a food processor, pulse graham crackers until finely ground. Add butter, granulated sugar, lime zest and juice, and salt; pulse until combined. Press crumbs evenly onto the bottom and up the sides of a 9″ spring form pan.

It is a beautiful effect to allow the crust to rise higher than the filling.

Directions for the Pie Filling:

Combine milk, egg yolks and lime juice and the zest of the limes. Blend until smooth. (Pieces of zest should be visible.)

Now you can pour the filling into the graham cracker crust for the classic key lime pie (and skip the next two paragraphs)…

…but, if you want to make it “fancy” and are not adverse to adding a little food color, you can make marble-like swirls in the pie. To do so, measure out 1/4 to 1/3 c. and tint that small separated portion, then pour the rest of the filling into the graham cracker crust.

Take the small portioned bowl of the filling and tint it with very small drops of green and yellow food coloring. (The goal is to create a lime green hue.) Start very small and add as you go.

Once you are happy with the tint, you can start to marble the plain filling in the crust with the tinted lime curd. Gently place unequal spoonfuls of the green tinted curd (in no particular fashion) on top of the plain filling batter, leaving some areas plain. Use a skewer or butter knife to gently and lightly swirl the plain and tinted mixtures together to create a marbled effect.

Bake at 350º for 15 min. Allow to stand 10 min. or longer to cool. Refrigerate to ice cold. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Hot Crab Meatball appetizer from Smith Bros. Fish Shanty Restaurant, Port Washington, Wis.

This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.

Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.

Ingredients:

2 1/2 T. butter

3 T. flour

1/2 c. chicken stock or consomme

1/2 t. salt

1/4 t. white pepper

1/2 c. whipping cream

2 c. crab meat

1/2 t. finely cut tarragon

2 t. finely cut parsley

1 3 oz. can mushrooms, chopped

2 T. butter

Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.

Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.

At cocktail time, warm the cream sauce. Then, saute’ the crab meatballs in butter or fry in deep fat. Use chafing dish and cover with cream sauce, keep warm. Serve with wooden picks. Makes 30 crab balls.

Smith Bros. Fish Shanty Potato Salad

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.

Ingredients:

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

Directions:

Mix all the ingredients and chill 24 hours before serving.

Sweet and Sour Brisket

This is a classic and extremely delicious Jewish Kosher dish, and definitely where Jewish cooking influences Polish cooking. This tangy tomato topped brisket is so elegant when served thinly sliced on a tray. It is unbelievably easy to prepare and just melts in a bite! Mom made this for my daughter’s baptism.

Ingredients:
1 c. water
1 c. ketchup
1/2 c. vinegar
2 lg. onions , diced
cl. garlic, minced
3/4 c. brown sugar
1 T Kosher salt
4 lbs. beef brisket, trimmed

Directions:
Preheat oven to 300 degrees F.
Combine water, ketchup, vinegar, onions, garlic, brown sugar and Kosher salt in a bowl. Place the brisket in a large baking dish, pouring the ketchup mixture over the brisket. Cover (I use parchment rather than foil) and cook in the oven for 4 hours.

Remove brisket from oven, carefully release steam,and let sit 10 min. before slicing. (Or, if preparing the day ahead, refrigerate. On the day of the party, warm, then slice.)

Aunt Joan Moore’s Pineapple Upside Down Cake

No family party was complete without my Aunt Joan’s Pineapple Upside Down Cake. My Aunt Joan was an amazing lady, cook, seamstress, professional and so much fun. I still have my 40+ year-old Communion dress she made for me!

I have to check with her daughter Jeannie, but I believe this may be her recipe.
 

Ingredients:

1 lg. can of sl. Hawaiian Pineapple

2 c. flour

2 t. baking powder

1/2 t. salt

1/2 c. butter

1 c. sugar

2 eggs, separated

1/2 c. milk

2 T. butter

1 c. of brown sugar

Maraschino cherries

Directions:

Drain the juice from 1 lg. can of sl. Hawaiian Pineapple. Sift 2 c. flour. Sift again with 2 t. baking powder and 1/2 t. salt. Cream 1/2 c. butter, gradually add 1 c. sugar; cream well.

Beat yolks and whites of 2 eggs separately.  Add yolks to creamed mixture; mix well, then add flour and 1/2 c. milk alternately, mixing well.

Fold the 2 beaten egg whites and 1 t. vanilla.

Melt 2 T. butter in large frying pan. Spread 1 c. of brown sugar over pan.
Lay slices of on top of the sugar and garnish the centers of each pineapple ring with a Maraschino cherry. Pour the cake batter on top of the fruit.

Bake 45 min. at 350 degrees.

Heinemann’s Meatloaf

The Best Honey Barbecue Meatloaf Recipe

Ingredients:

2 lbs. ground beef

1/2 c. soft bread crumbs

2 eggs

3 garlic cloves chopped

1/2 parsley bunch minced

1 onion minced

1/4 c. barbecue sauce

2 1/2 t. salt

1 t. black pepper

1/4 c. buttermilk

5 shakes Worcestershire

1 T. dried tarragon

2 T. red wine vinegar

Directions:

Mix ingredients and place in a 9″ by 5″ loaf pan. Bake at 350 degrees for 55-65 min. until reaches about 165 degrees F.

6-8 servings

Boders On-The-River Restaurant and Delish Delivered, starting with the Schaum Torte

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/ .

More information on their business can also be found at https://onmilwaukee.com/articles/delishdeliveredservesupcomfort.

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.

Mequon Corn Fritters from Boder’s On-The-River

Ingredients:
2 c. flour
4 t. baking powder
1t. salt
4 eggs, separated
1T. salad oil
2 t. vinegar
3 c. kernel corn, drained

Directions:
Sift flour with baking powder and salt. Add slightly beaten egg yolks, salad oil, vinegar and corn and mix well. beat the egg whites until stiff. Fold lightly into the mix, then drop by spoonfuls (large or small, to taste) into deep 375 degree fat until pale golden.

Place in empty, ungreased muffin tins. Just before serving, set in a 350 degree oven and bake 10-15 min. until browned. (Or, if you intend to eat the fritters immediately, you could finish the cooking in the hot fat; Or just set then in the oven long enough to reheat.)
12 large fritters

Marshall Field’s Greek Feta Pasta Salad

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.

6 to 8 servings

Marshall Field’s Lemon Pasta Salad

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.

Marshall Field’s Potpie (Mrs. Hering’s Famous Chicken Potpie)

40's Marshall Field & Co. Chicago Ad 1946 | eBay

This Potpie is synonymous with Marshall Field’s. It is, in fact, Mrs. Hering’s Chicken Potpie, which was made famous in 1890 when a Marshall Field’s clerk heard customers talking about lunch and offered them the homemade chicken potpie she brought for her own lunch. She set up a table, served her pie, and started a tradition, according to the Marshall Field’s Cookbook by Stephen Siegelman and Marshall Fields.

Chicken and broth:
1 3 1/2 lb. frying chicken
1 carrot
1 celery stalk
1 sm.onion, halved
2 t. salt

Directions: Combine chicken, carrot, celery, onion, and salt in large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer 45 minutes. Transfer chicken to a plate and allow to cool.

Increase the heat to high and bring broth to a boil for 20 min. to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. When cool enough to handle, pull the chicken meat from the bones and shred into bite-sized pieces.

The dough:
1 1/2 c. flour
1/2 t. salt
1/2 c. cold unsalted butter, diced
1/4 c. vegetable shortening, chilled
3 to 4 T. ice water

Directions:

Combine flour, salt, and butter in bowl to combine. Add the shortening and combine until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 2 1/2 to 3 T. of ice water. Stir and then press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together. Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for 30 min. or up to 2 days before rolling.


The filling:
6 T. unsalted butter
1 lg. onion, diced (about 1 1/4 c.)
3 carrots, sliced thinly on the bias
3 celery stalks, sliced thinly on the bias
1/2 c. flour
1 1/2 c. milk
1 t. chopped fresh thyme
1/4 c. dry sherry
3/4 c. frozen green peas, thawed
2 T. minced fresh parsley
1 t. salt
1/2 t. freshly ground black pepper
1 egg beaten with 1 T. water

Directions:

Preheat oven to 400 degrees F.

Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, stirring occasionally, for 10 min. until the onion is soft and translucent.

Add flour and cook, stirring, for 1 min.

Slowly whisk in the milk and 2 1/2 c. of the broth. Decrease heat to low and simmer, stirring often, for 10 min.

Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.

Make the pies:
Divide the warm filling among six 10-to-12-oz potpie tins or individual ramekins.

Place the dough on a floured surface and roll out to 1/4″ thick. Cut into 6 rounds about 1″ larger than the dish circumference. Lay a dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut a 1″ slit in the top of each pie. Brush tops of pies with egg wash. Line a baking sheet with cooking parchment.

Place pies on the baking sheet and bake 25 min., until pastry is golden and filling is bubbling. Serve hot.

6 servings

Marshall Field’s Cinnamon Crunch Muffins

Cinnamon Coffee Cake Muffins - Stuck On Sweet
Christmas at Marshall Field's | The Saturday Evening Post
One of Marshall Field’s famous Christmas window scenes


Muffin ingredients
7 T. butter, softened
7 T. margarine, softened
2 2/3 c. sugar
3 eggs
1 1/2 c. sour cream
1 t. baking soda
6 c. sifted cake flour
1 1/2 t. baking powder
1/2 t. nutmeg

Cinnamon Crunch topping ingredients:
13 T. butter, softened
2 c. brown sugar
3 1/3 c. chopped pecans
1 1/4 c. all-purpose flour
3 1/4 T. ground cinnamon

Cinnamon Crunch topping directions:
Preheat oven to 350 degrees.
Work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix. Spread it on a cookie sheet and bake 5-8 min. or until golden brown.
Let stand for several hours or overnight to dry. Break it into chunks and store in an airtight container.
Muffin directions:
Preheat oven to 350 degrees. Cream butter and margarine, add sugar and cream until fluffy; blend in the eggs.
Combine sour cream and baking soda; set aside. Sift the flour, salt, baking powder, and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Fold in 2 3/4 c. of the Cinnamon Crunch. Spoon the batter into paper-lined muffin tins, filling the a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake 25 min. or until the muffins are golden brown.

Marshall Field’s WWI Era Potato Flour Muffins

Mashed Potato Muffins Recipe - (4.6/5)
Urban spelunking: Marshall Field's / Macy's on State Street

Marshall Field’s in the WWI era

Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.”
8 servings

Ingredients
5 egg whites
2 1/2 t. granulated sugar
1/2 t. salt
2 1/2 T. ice water
3 egg yolks (slightly beaten)
1 c. potato flour
2 t. baking powder

Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.

Marshall Field’s Hermit Cookies with Mocha Frosting

Marshall Fields

Makes: 4 dozen

All thanks and credit to https://fmanos.wordpress.com/2016/10/03/chocolate-iced-cookies-from-marshall-fields/ for this 1948 recipe for 3 ½-inch, nut-studded molasses cookie was spread with mocha frosting.

1 t. baking soda
3 T buttermilk
2 sticks (1 c.) butter
1 1/3 c. granulated sugar
2 eggs, beaten
1 t. vanilla
1/3 c. molasses
4 c. cake flour
1 t. each: nutmeg, cinnamon, salt
1/2 t. ground cloves
1 c. nuts, chopped
1/2 c. each: currants, raisins

Mocha icing:
5 T. butter
3 c. confectioners’ sugar, sifted
2 T. Dutch process cocoa
1/8 t. salt
5 T. hot coffee

Heat oven to 375 degrees. Dissolve soda in buttermilk; set aside. Cream butter and sugar. Add eggs and vanilla to sugar mixture, then molasses and buttermilk mixture; beat well.

Sift together flour, nutmeg, cinnamon, salt and cloves. Mix dry ingredients to wet mixture. Mix in nuts, currants and raisins. Drop dough by heaping tablespoon onto greased cookie sheet. Bake 12-15 min. per batch. Cool.

Frosting: Cream butter, gradually adding confectioners’ sugar, cocoa and salt. Add hot coffee. Beat until creamy. Spread thin coating of mocha icing on hermits.