Stoney River’s Au Gratin Potatoes

The recipe comes to us via the Atlanta Constitution on May 19, 2021. Thankfully we snowbirds travel and can delight in Southern cooking!


3 c. heavy cream

2 T. chopped garlic

1 1/2 t. kosher salt

1 1/2 t. pepper

2 lbs. peeled Russet potatoes, sliced 1/8-inch thick, divided

3 c. coarsely grated Gruyere, divided

1 c. finely grated Parmesan, divided

In a medium saucepan, combine cream, garlic, salt and pepper. Bring to a simmer over low heat and cook 10 min. Turn off heat.

Heat oven to 325 degrees. Spray an 9″ square, 4″ high baking dish (or a 9″-by-13″ baking dish) with nonstick cooking spray.

Layer half the sliced potatoes on the bottom of the baking dish. Sprinkle with 1 1/2 c. Gruyere and 1/2 c. Parmesan. Ladle half the cream mixture over the potatoes and cheese. Arrange remaining potatoes in a layer over the cream. Pour remainder of cream over the potatoes. Top with remaining 1 1/2 c. Gruyere and 1/2 c. Parmesan. Cover baking dish with foil and bake 1 hour or until potatoes are tender when pierced with a knife.

Uncover potatoes and keep baking until top begins to turn golden brown, 30 to 40 min. Remove from oven and allow to cool slightly before serving. For the neatest slices, allow to cool almost completely. Serves 8.


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.

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

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.)

Marshall Field’s The Epicurean

The Epicurean. An old recipe from the former Marshall Field's Walnut Room. #childhoodfavorite

Thanks and credit to Grimoire of Gergel at, “Served at the old Marshall Field’s department store restaurants in Chicago, this open faced sandwich is beyond delicious.”

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.

Parisienne Sauce

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

Marshall Field’s Blueberry Blue Cheese Chicken Salad

From the Marshall Field’s Cookbook.

Thanks and credit to the Culinary Cellar who notes that in 1890 Marshall Field’s was the first department store in the country to serve food. It did, and so eloquently.

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

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.

Marshall Field’s Special Turkey Sandwich on Rye

Marshall Field and Company, Mayfair Shopping Center Wauwatosa Wisconsin

A former Marshall Field’s waitress commented on the photo above, “I worked at Marshall Field’s as a waitress and often helped in the kitchen at the Old Orchard, Illinois store during the 1970’s. There was one piece of bread, then turkey and cheese. A dome of lettuce, almost half a head, a ladle of dressing, the garnish of tomato, egg, and black olive held in with a tooth pick. If I recall correctly, 2 strips of bacon at the sides on the bottom of the plate.”


Sandwich layers:

1 head iceberg lettuce
3 -5 sl. of freshly roasted turkey breast (white meat only)
3/4 c. thousand island dressing
1 sl. thin Swiss cheese
1 sl. rye bread
1 t. soft butter
2 sl. cooked bacon
1 sl. hard-boiled egg
1 sl. tomatoes
Thousand Island dressing: 1 c. mayonnaise
1/2 c. Heinz Chili Sauce
2 T. sweet pickle relish
2 large green olives, pitted, finely chopped
1/2 t. dried tarragon
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 hard-boiled egg, finely chopped (optional)
salt, pepper, to taste


Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
Cover the open-face “sandwich” with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
Thousand Island Dressing: Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
Yield: One and three-fourths cups dressing.

Marshall Field’s Market Place Mandarin Chicken Salad


Chicken and marinade:

1/2 c. soy sauce

1/4 c. orange juice

2 thinly sl. green onions

1 minced clove garlic

1 lb. broiled boneless, skinless chicken breasts cut or torn into strips (bite size pieces).

Fried won tons:

Vegetable oil

6 won tons, cut into 1/4″ strips

Sesame seed dressing:

1/3 c. sugar

3 T. apple cider vinegar

2 1/4 t. onion juice, 1 t. soy sauce

1/2 t. dried mustard

1/2 c. sesame seed oil

3 T. toasted sesame seeds, divided*


5 strips crisp bacon

1 c. blanched cool snow peas (cut in half on the diagonal)

1/4 c. diced red bell peppers

1 8oz. can drained sliced water chestnuts

1 11oz. can drained mandarin oranges

2 thinly sliced green onions

2 1/2 c. sliced romaine

2 1/2 c. sliced iceberg

1/4 c. toasted sliced almonds, for garnish*

2 T. toasted sesame seeds, for garnish


Marinate the chicken: Combine soy sauce, orange juice, 2 green onions, and garlic in a shallow bowl. Add the chicken, toss well, cover and refrigerate for at least 30 minutes.

Fry won tons and toast sesame seeds and almonds:
Heat several inches of oil in a large saucepan to a depth of several inches over medium-high heat. When hot, add won tons strips a few at a time and fry for about a minute, until crisp and golden. Transfer to paper towels to drain.

Toast sesame seeds and almonds in a dry skillet over medium heat, shaking the pan, 3 to 5 minutes.

Prepare dressing:
Combine sugar, vinegar, onion juice, 1 t. soy sauce, and mustard in blender. With the motor running, add the 1/2 c. sesame seed oil in a slow, steady stream to make an emulsion. Stir in 1 T. toasted sesame seeds and salt to taste.

Assemble salad:
Combine chicken, bacon, snow peas, red peppers, water chestnuts, oranges, green onions, and lettuces in a large bowl. Add the dressing and toss lightly. Divide among 4 chilled plates, top with the won tons, garnish with toasted almonds and remaining toasted sesame seeds, and serve.
4 servings.

Marshall Field’s Chicken Salad Sandwich with Cranberries


1/2 c. mayonnaise
1/4 c. sour cream
1 t. Dijon mustard
1 t. granulated sugar
1/4 t. salt
1/4 t. white pepper
2 1/2 t. lemon juice
1 1/2 c. chicken shredded, I love using roasted chicken leftovers
1/2 c. celery finely chopped
2 T. green onions finely chopped
1/4 c, pecans toasted, chopped
1/4 c. dried cranberries


  1. Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
  2. Mix together, chicken, celery, onions pecans, cranberries and dressing. Mix well and refrigerate at least 2 hours.
  3. For sandwich, layer bacon, lettuce and chicken salad on soft roll. Serve with dill pickle and chips.

The Pfister English Room Pork and Lobster a la Bombay

Frank Bonfiglio, Maitre d'Hotel, the English Room, Pfister Hotel, Milwaukee,  Wisconsin | University of Utah Marriott Library | J. Willard Marriott  Digital Library

1977 recipe, makes one serving


Butter, 3 oz. pork tenderloin, 3 oz. lobster meat, 1 shallot, 2 oz. mushrooms, 1 oz. cognac, 1 oz. white wine, salt, white pepper, curry powder, Worcestershire, flour, butter, whipping cream, 1 banana fried, shredded coconut, hot cooked rice.


Saute’ pork, shallot, mushrooms and lobster in butter. Add salt white pepper, curry, cognac, wine and Worcestershire to taste. Make a roux with flour and butter as needed to thicken mixture. Add cream as needed. Place in casserole with banana and coconut. Brown under broiler and serve with rice.

The Pfister Hotel Chicken Smoked Pasta

See the source image

2010 recipe by Chef Robert Ash and Marcus Restaurants


1 l.b chicken breast (smoked, shredded)

1 lb. cooked pasta of choice al dente’

½ c. red cherry tomatoes (halved)

1 c. baby spinach (cleaned)

¼ c. fresh basil pesto

¼ c. chicken stock

3 T. fresh grated or shaved Parmesan cheese, to taste salt and pepper.


Place olive oil in a deep sauce pan or sauté pan over medium high heat, then add spinach, chicken, tomatoes and pasta. Cook 1-2 min. Add basil pesto and enough chicken stock the thin slightly. Cook until pasta is warm and sauce has thickened slightly, pour into serving vessel and top with grated Parmesan cheese.

Fresh Basil Pesto Ingredients:

2 c. fresh basil leaves packed, ½ c. fresh grated Parmesan-Reggiano or Romano cheese, ½ c. extra virgin olive oil, 1/3 c. pine nuts or walnuts, 3 garlic cloves, minced, to taste salt and black pepper.


Combine the basil, pine nuts and pulse in food processor, add garlic and pulse. Slowly add olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add salt and pepper to taste.

Dayton’s Boundary Waters Wild Rice Soup

Dayton’s in downtown St. Paul

Wild rice was all the rage in Minneapolis in the 1980s. Dayton’s was no exception.

Serves 6.

To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 min. From “The Marshall Field’s Cookbook.”

• 6 T. (3/4 stick) unsalted butter

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 1 1/2 c. sliced button mushrooms

• 3/4 c. diced carrots

• 1/2 c. flour

• 6 c. chicken broth

• 1 1/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)

• 1 c. heavy cream

• 5 T. dry sherry

• 2 t. salt

• 1 1/2 t. freshly ground black pepper

• 2 T. freshly chopped flat-leaf parsley

• 1 t. freshly chopped thyme leaves

• 2 T. slivered almonds, toasted, for garnish


In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 min. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 min.

Add flour and cook, stirring occasionally, for 1 min. Whisk in chicken broth. Bring to a boil, then decrease heat to low and simmer for 20 min. Add wild rice, chicken, cream, sherry, salt, pepper, parsley and thyme and cook until warmed through, about 5 min.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Dayton’s Marketplace Citrus Turkey Salad

Serves 4.

Note: This recipe must be prepared in advance. From the May 16, 1990, Minneapolis Star Tribune issue of Taste. Because mandarin oranges crush easily, refrigerate them for at least 1 hr before using.

• 1/4 c. low-fat mayonnaise

• 1/4-c. low-fat plain yogurt

• 1 T. freshly squeezed lemon juice

• 1/2 t. curry powder

• 3/4 lb. cooked turkey breast, torn into bite-size pieces

• 1/2 c. chopped celery

• 1/4 honeydew melon, peeled, seeded and diced into 1/2-in. pieces

• 1 1/2 c. mandarin oranges (see Note), drained

• 2 T. chopped walnuts, for garnish


In a medium bowl, whisk together mayonnaise, yogurt, lemon juice and curry powder. Cover and refrigerate at least 1 hr.

In a large bowl, combine turkey, celery, melon and oranges. Gently fold dressing into salad. Garnish with walnuts and serve.

Dayton’s Herb-Crusted Pork Medallions

Serves 2.

Note: From the July 31, 1996, Star Tribune issue of Taste.

• 3/4 c. heavy cream

• 2 T. Dijon mustard

• 1/4 c. breadcrumbs

• 1 T. finely chopped fresh rosemary

• 1 T. finely chopped fresh parsley

• 1 t. finely chopped fresh thyme

• 1/2 t. dried oregano (or 1/2 tbsp. chopped fresh)

• 2 t. garlic powder

• 1 t. kosher salt

• 1 t. freshly ground black pepper

• 1 T. olive oil

• 4 (3-oz.) boneless center-cut pork chops


To prepare sauce: In a small saucepan over medium heat, combine cream and mustard and simmer, reducing liquid by one-third. Remove from heat and reserve.

To prepare breadcrumbs: Place breadcrumbs in a food processor and pulse to a fine blend. Add rosemary, parsley, thyme, oregano, garlic powder, salt and pepper to breadcrumbs, and pulse for 30 sec. Reserve.

To prepare pork: In a large sauté pan over medium-high heat, warm olive oil. Bread each pork chop in the herb breading and place into the hot sauté pan. Sauté pork until golden brown, 3 to 4 min., then turn and continue cooking for 2 to 3 min., until they reach an internal temperature of 155 degrees. Place 2 medallions each on 2 warm plates, ribbon the sauce over them and serve.

Baked Stuffed Pork Chops

This recipe clipping*, dated Jan. 26, 1972, promises, “Dinner can be intriguing if you add a foreign taste treat.” I love intrigue, but stuffed pork chops? Oh well, enjoy this taste of Bavaria!

Baked Stuffed Pork Chops
2 tbsp. celery, chopped
1 tsp. onion, chopped
1 tbsp. butter or margarine
1 c. soft bread crumbs
½ c. apples, finely chopped
Continue reading

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

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,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