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.
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
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
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.
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.
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.
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.
All thanks and credit Lost Recipes Found at https://lostrecipesfound.com/german-chocolate-cake-marshall-fields/#more-455, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.” Ingredients: 4 oz. Bakers German Sweet Chocolate 1/2 c. boiling water 2 1/2 c. sifted cake flour 1 t. baking soda 1/2 t. salt 1 c. butter or margarine 2 c. sugar 4 egg yolks, unbeaten 1 t. vanilla 1 c. buttermilk 4 egg whites, stiffly beaten Topping/Filling: 2 c. butter 1 3/4 c. sugar 4 1/2 T. flour 8 egg yolks 2 c. evaporated milk 3 c. toasted pecans, chopped 4 c. flaked coconut
Instructions: Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.
Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.
Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.
Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.
Ingredients Crust 1 c. graham cracker crumbs 1⁄4 c. sugar 1⁄4 c. melted butter Filling 2 (8 oz.) pkgs. cream cheese, softened 1⁄3 c. sugar 3 eggs 2 T. cream 12 Frango mints, melted (about 1/3 lb. box) Top 1c. sour cream 3 T. sugar 1⁄4 t. vanilla extract
Directions Heat oven to 350ºF. Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch spring form pan. Bake at 350ºF for 5 min. Filling: Mix cream cheese and sugar until well blended. Mix in the eggs one at a time. Then the cream, then the melted Frango mints until very smooth. Pour into baked crust. Bake at 350ºF for 25 min. or until it’s just firm. Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake. Bake 3-5 min. more Refrigerate overnight before serving.
2 sl.buttered toast – trimmed 1-1/2 oz. (2 sl.) ham, sliced and cooked 2 oz. (2 -3 sl.) turkey or chicken sliced and cooked 2 T mushrooms, sliced and sautéed ¾ cup parisienne sauce ( see below) ¼ c. New York cheddar cheese grated Dash of paprika
On serving plate, place one slice of toast in center and one sliced cut diagonally on each end.
Top the toast with the other ingredients in order as listed above. Dash with paprika. Broil 5” from flame until browned and bubbling. Be sure the Parisienne sauce covers all. Makes 1 serving.
5 T. butter or margarine 7 1/2 T. flour 1 1/2 c. chicken stock or broth ½ c. cream 1 t. salt
Combine butter and flour together. Add chicken stock slowly to make a gravy. Stir constantly with a whisk. Cook until thickened and bubbly. Warm the cream and add to the gravy. Add salt as needed. NOTE: if this recipe is made with butter it will require less salt. Makes 2 cups
1 c. butter (2 sticks), melted and slightly cooled, 2 c. sugar, 2 eggs, beaten, 1 c. sour cream, 1 t. vanilla, 1 1/2 c. flour, 1/4 c. wheat germ , 1 t. salt, 1 t. baking powder, 2 c. fresh or dried chopped cranberries,
For the filling:
1/2 c. chopped pecans, 1 T. dark brown sugar, 1 t. ground cinnamon
Preheat the oven to 350 F. Butter a 10 cup, fluted Bundt pan and set aside.
Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined. Do not over mix. Fold in the cranberries.
In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.
Pour half the batter into the Bundt pan. Sprinkle on the nut mixture then layer on the remaining batter. Bake for 50 to 60 min., until firm and golden brown on top. Let cool for 10 min. before inverting onto a plate.
½ c. butter, ½ c. sugar, 2 T. water, 1/8 t. salt, ¼ c. sliced almonds or hazelnuts or walnuts
Heat butter, sugar, salt and water to 300º. Add almonds and stir. Pour out on a cookie sheet, cool. Break or pulse in a processor into course crumbs.
1 ½ c. graham crackers crumbs (about 20 crackers), 6 T. melted unsalted butter, ¼ c. sugar
1/2 c. sugar, 1½ t. of cornstarch, 1/8 t. salt, 1 c. milk, 8 Frango Mint Chocolates (3 oz) finely chopped, 1 egg, room temperature, 1 c. heavy whipping cream, ½ t. vanilla extract
Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9-inch pie pan. Combine cracker crumbs, butter and sugar. Transfer to the prepared pie pan, pressing evenly to the bottom and side of the pan. Bake about 8 minutes, until the crust begins to brown, cool.
Combine the sugar, cornstarch and salt in a heavy bottomed saucepan. Add ¼ c. of milk and whisk until cornstarch dissolves. Add the mint chocolates and remaining milk and place over medium-low heat. Cook, stirring constantly, for about 4 min., until the mixture comes to a boil. Remove from the heat.
Whisk egg, then gradually add about ¼ c. of the hot chocolate mixture, whisking constantly until blended. Place over low heat, stirring constantly, for about 1 min., until slightly thickened. Do not let the mixture come near a boil or the eggs will scramble. Transfer the custard to a bowl and allow it to cool completely, stirring occasionally. Stir in the cream and vanilla. Refrigerate for about 2 hrs., until well chilled.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until frozen but soft and spreadable. Transfer the ice cream to the crust and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hrs. or overnight, until firm.
Sprinkle the top of the pie with the praline, pressing it in gently to adhere.
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.
2 T. unsalted butter 1 sm. leek, trimmed, washed, and diced 2 c. chicken broth 2 c. couscous 1/2 c. heavy (whipping) cream 4 oz. crumbled Gorgonzola cheese Salt and black pepper to taste
Melt butter in a saucepan over medium heat, add leek and cook 3-4 min. until soft. Add broth and bring to a boil. Stir in couscous, cook at rolling boil for 1 min., cover and remove from heat. Rest 20 min., until liquid is absorbed.
Place the pan over low heat and stir in cream and cheese. Season with salt and pepper.