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 →
Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.
Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About ½-1 lb. honey ham, thinly sliced
About ½-1 lb. deli turkey or chicken, thinly sliced
About ½-1 lb. imitation crab, thinly shredded Continue reading →
Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.
Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced Continue reading →
The first Milwaukee Hard Rolls recipe is exactly as we remember! It has that great dry crusty top and the cornmeal bottoms we love, and comes from Gordon King a Milwaukee baker who ran Wilbert’s baker, which closed back in 1993. Note: It requires high protein bread flour and a little more yeast. And, while the directions make the tops of these rolls plain, feel free to top rolls with sesame seeds or poppy seeds.
An article, with his recipe for hard rolls appeared in the Milwaukee Journal Sentinel and is preserved here: http://news.google.com/newspapers?nid=1298&dat=20050511&id=VS4zAAAAIBAJ&sjid=dggGAAAAIBAJ&pg=6793,3364570
Wilbert’s Bakery/Gordon and Barbara King’s Authentic German Hard Rolls
Makes about 2 dozen rolls
Sponge: 3 tbsp. active dry yeast (4 packets)
2 3/4 c. lukewarm water
3 tbsp. sugar
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 →
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.
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 →
This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: http://www.chilicookoff.com/Winner/wc_1977.asp. It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!
International Chili Society Prize Winning Chili
2 med. onions, finely chopped
1 green pepper, finely chopped Continue reading →
The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso. There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.
Tigua Indian Reservation Restaurant Hot Chili
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder Continue reading →
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 Continue reading →