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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Simply Sensational Truffles, by Kraft’s Philadelphia Cream Cheese

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Originally saved this truffle candy recipe from the inside of a Philadelphia Cream Cheese box, but it is now readily available at Kraft’s site: http://www.kraftrecipes.com/recipes/simply-sensational-truffles-107529.aspx#.  But, since recipes like this come and go, it is repeated here, just in time for St. Valentine’s Day.

Simply Sensational Truffles, by Kraft’s Philadelphia Cream Cheese
5 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
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The Manhattan

The Manhattan, served in a crystal martini glass, and prepared as my father served it.  But when he ordered it, he always cautioned the bartender, “just a drop of vermouth … just wave the vermouth over the drink.”

Fill a shaker with ice and add the following ingredients:

2 c. Canadian Club Whiskey or Korbel Brandy
Less than a capful of sweet Vermouth

Stir and pour into a chilled martini glass. Top with a twist of lemon or drop in a maraschino cherry. Makes 4 cocktails.

Pecan & Peanut Butter-Chocolate Bonbons, circa 1983

Fancy peanut butter cups, with pecans! A recipe from the early 1980s, and a classic, perfect for St. Valentine’s Day.

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2 c. sifted powdered sugar
1 c. graham cracker crumbs
3/4 c. pecans, chopped
½ c. flaked coconut
½ c. peanut butter
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Grey Goose L’Orange Cosmopolitan

A lovely way to celebrate Valentine’s Day.

This recipe first appeared in a magazine ad for Grey Goose L’Orange.  It has been very slightly revised to add a squeeze of a fresh orange alongside the lime juice, and it is garnished with an orange peel instead of a lime peel.  That slightly revised cocktail can be found at http://www.greygoose.com/en/us/cocktail-recipes/cosmopolitan

Since we’ve enjoyed the original, and find it apt for a lovers’ holiday, we post it here:

Grey Goose L’Orange Cosmopolitan
3 oz. Grey Goose L’Orange
1/2 oz. Cointreau, or Grand Marnier (sweeter than Cointreau)
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The Old Fashioned

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This is my father’s coveted Old Fashioned, served lovingly and on trays at the best of family celebrations.  Each drink is made individually.

Dad’s Old Fashioned
1. Put a sugar cubes into an old fashioned glass.
2. Shake the bitters over the sugar cubes so the bitters soak into the cubes. Then smash the sugar cubes and fill the glass with ice.
3. Pour over with 2½ shot of any whiskey or brandy (recommend Jack Daniels).
4. Add selzer to fill the glass ~ more whiskey than selzer.
5. Garnish with a slice of orange, a maraschino cherry and cinnamon stick.

Endive Cups Filled With Cheese, Mango & Toasted Pecans

This appetizer comes from Fast Appetizers by Hugh Carpenter and Teri Sandison, published in the Minneapolis Star Tribune in 1999.

Endive Cups Filled With Cheese, Mango And Toasted Pecans
1/2 c. pecans
1 sm. ripe mango or 1/2 c. mango chutney
2 tbsp. fresh ginger, finely minced
2 tsp. Asian chile sauce, or hot sauce
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Smoked Salmon Rolls

An appetizer from The Book of Finger Foods by Hilaire Walden and published by the Minneapolis Star Tribune in 1999.

Note: Serve in rolls, or, you could also deconstruct these rolls for a different, new appearance, just spread the cream cheese mixture on a thin slice of cucumber, or rye toast (or both!) and top with smoked salmon and decorate with fresh dill.

Smoked Salmon Rolls
9 oz. smoked salmon, thinly sliced
1 c. cream cheese
2½ – 3 tbsp. fresh chives, finely chopped
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Beer Chili

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
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Original Buffalo Wings, ~the first of several hot recipes

A college friend who hailed from Buffalo, New York, introduced me to Buffalo Wings in 1982. We were two of 11 girls sharing “the Mansion,” a dilapidated, but enchanting house near Marquette University in Milwaukee.

We always needed an excuse to throw a party, and Lizzy knew of this crazy, great wing recipe. Lizzy said it was created by a lady in her Buffalo Bar and that those wings were in great demand there.  Lizzy’s dad told us we “would be smart if we opened a stand and started selling these wings.”  And I, well, I had a Polish grandma named Bernice that was beloved by butchers at Kissinger Meats, who usually tossed unwanted wings away. So, grandma could get me 5 pounds of wings for a song.

Now there are so many recipes, and I’ll be sure pass on a few other favorites along with an uptake on the blue cheese dip. (But, of course, ~Lizzy’s recipe for the original blue cheese dip follows her wing recipe in this post.) Those other wings will post in coming days, but Lizzy’s is the first recipe, and the best.

Original Buffalo Wings
4 lbs. chicken wings
vegetable oil
3 tbsp. butter
3 tbsp. Franks Red Hot Pepper Sauce
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Teriyaki Sriracha Chicken Wings

This was a typical recipe until Sriracha helped to adjust the recipe, add a bit of heat, and crisp up the wings!

Teriyaki Sriracha Chicken Wings
2 lbs. chicken wings
¼ c. sesame seed oil
2-4 tsp. Sriracha, (add more or less, to taste)
1 c. soy sauce
¼-½ c. honey
2 tbsp. fresh ginger, grated
¼ tsp. black pepper
4 cloves garlic, minced
2 green onions, chopped

Combine marinade ingredients and pour over wings. Marinade in refrigerator 2-3 hours.  Bake at 350° F. 45 min., then pace under broiler to crisp and slightly char. Serves 4-6.

Palomino Spicy Garlic Pepper Wings

Palomino Restaurant was a popular locale in Minneapolis in the early 1990s. While the restaurant can still be found in other cities, it closed in Minneapolis.  But, before it left, I was sure to secure it’s wing recipe.

Palomino Spicy Garlic Pepper Wings
Garlic Cilantro Marinade:
1 lg. head garlic, separated, peeled, minced
1 bunch fresh cilantro, chopped
2 tbsp. coarse black pepper
1 tsp. curry powder
¼ tsp red pepper flakes, crushed
1/3 c. soy sauce
½ c. vegetable oil
2 lbs. chicken drummettes

Spicy Garlic Pepper Sauce:
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Cheesy Wontons with Sweet & Sour Dip

Here is an elegant, but quick 30-min. prep. appetizer guaranteed to please.  The recipe is Joni Hilton’s, of Sacremento, Calif., who earned first runner in a Dairy Association competition.  Note: This recipe can be adapted by adding a small amount of crab, prosciutto or other smoky meat and by changing the flavor of the dip. 

Cheesy Wontons with Sweet & Sour Dip
12 oz. (3-4 c.) Jalapeño Jack cheese, cut into 1/4 ” cubes
24 square wonton wrappers
3-4 c. vegetable oil
1 pkg. cream cheese
1/3 c. bottled sweet & sour sauce Continue reading