Category Archives: Pasta & Beans

Marshall Field’s Greek Feta Pasta Salad

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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

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Marshall Field’s Lemon Pasta Salad

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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.

Dayton’s Department Store Recipes

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Plantation Cake Recipe - Dayton's -

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.

Dayton’s Marco Polo Salad

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https://img.newspapers.com/img/img?institutionId=0&user=0&id=190040692&clippingId=16085898&width=557&height=157&crop=1226_1583_2566_740&rotation=0&ts=1642600994

Ingredients:

1 lb. Spaghetti or other pasta

2 cl garlic, crushed

3/4 c. olive oil

1/2 c. parsley, chopped

1 green bell pepper, cut julienne

1 red bell pepper, cut julienne

1-1 1/2 t. basil

1 T. oregano

2t. salt

1T. fresh gr. black pepper

2/3 lb. Jarlsberg Cheese, cut julienne

1/2 c. pecans, crushed

1/2 c. half & half

3/4 c. or 1/2 lb.freshly grated Parmesan cheese

Directions:

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.

Super Layered Taco Bean Dip with Guacamole

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If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.

Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix Continue reading →

Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta

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Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989.  The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.

The recipe for the Presidential dish was provided to the Milwaukee Sentinel and the original article can be found http://news.google.com/newspapers?nid=1368&dat=19890216&id=s35QAAAAIBAJ&sjid=qhIEAAAAIBAJ&pg=3334,4398583.

Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta
8 Shallots, finely chopped, divided
Butter to saute’ shallots
1/4 c. Madeira wine
Continue reading →

Grenadier’s Brazilian Black Bean Soup

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The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.

Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
Continue reading →

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
Continue reading →

Creamy Peasant Turkey Soup with Waldorf Noodles

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Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.

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Creamy Peasant Turkey Soup
Ingredients
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf
Continue reading →

Inspired 3-Bean Super Bowl Chili

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Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili.  This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.

Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste
Continue reading →

Winning White Chili with Wild Rice and Pork

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A recipe from upscale grocer, Jerry’s, located in Sanibel Island, Florida and Edina, Minnesota.  Make ahead, the flavor improves and it’s easy to reheat.

Winning White Chili
Ingredients
2 med. onions sliced
2 lb. boneless pork loin, cut in ½” cubes
Continue reading →

Beer Chili

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This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer.  Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.

Beer ChilI
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste
Continue reading →

Hearty Chili with an Italian Twist

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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
Continue reading →