Hot Crab Meatball appetizer from Smith Bros. Fish Shanty Restaurant, Port Washington, Wis.

This 1977 recipe was shared with the Milwaukee Journal from the famous restaurant in Port Washington, Wisconsin. There is now a coffee shop and Duluth Trading Company store occupying the once large and bustling Smith Bros. Fish Shanty restaurant that served delicacies from Lake Michigan, and the oceans delicacies that came to port here via the Great Lakes.

Thankfully, the brilliant, historic neon sign with a fisherman carrying a sturgeon as large or larger than he is still shines there.

Ingredients:

2 1/2 T. butter

3 T. flour

1/2 c. chicken stock or consomme

1/2 t. salt

1/4 t. white pepper

1/2 c. whipping cream

2 c. crab meat

1/2 t. finely cut tarragon

2 t. finely cut parsley

1 3 oz. can mushrooms, chopped

2 T. butter

Melt butter in saucepan and slowly stir in flour until golden brown. Stir in stock; boil 1 min. Add salt, pepper. Stir in cream slowly.

Flake crab meat, removing all fibers. Add crab tarragon, parsley and mushrooms. Let cool on a platter. Form into small balls. Refrigerate or freeze.

At cocktail time, saute’ in butter or fry in deep fat. Use chafing dish and cover with cream mix, keep warm. Serve with wooden picks. Makes 30 crab balls.

Smith Bros. Fish Shanty Potato Salad

Smith Bros. shared this recipe with the Milwaukee Sentinel in 1982. My father who was a a Hellman’s mayo or nothing kind of guy and who hated green peppers may have passed on this salad, but the rest of us loved it. And if you agree with my dad, you can swap the ingredients, I will not tell.

Ingredients:

1 qt. boiled potatoes diced

1 qt. Miracle Whip salad dressing

3 T. sugar

1/4 t. yellow food coloring

3/4 c. diced celery

3/4 c. diced green pepper

1/4 c/ diced onion

1/2 c/ dried sweet red pepper

Directions:

Mix all the ingredients and chill 24 hours before serving.

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.

Ingredients:
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

Directions:
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.)

Aunt Joan Moore’s Pineapple Upside Down Cake

No family party was complete without my Aunt Joan’s Pineapple Upside Down Cake. My Aunt Joan was an amazing lady, cook, seamstress, professional and so much fun. I still have my 40+ year-old Communion dress she made for me!

I have to check with her daughter Jeannie, but I believe this may be her recipe.
 

Ingredients:

1 lg. can of sl. Hawaiian Pineapple

2 c. flour

2 t. baking powder

1/2 t. salt

1/2 c. butter

1 c. sugar

2 eggs, separated

1/2 c. milk

2 T. butter

1 c. of brown sugar

Maraschino cherries

Directions:

Drain the juice from 1 lg. can of sl. Hawaiian Pineapple. Sift 2 c. flour. Sift again with 2 t. baking powder and 1/2 t. salt. Cream 1/2 c. butter, gradually add 1 c. sugar; cream well.

Beat yolks and whites of 2 eggs separately.  Add yolks to creamed mixture; mix well, then add flour and 1/2 c. milk alternately, mixing well.

Fold the 2 beaten egg whites and 1 t. vanilla.

Melt 2 T. butter in large frying pan. Spread 1 c. of brown sugar over pan.
Lay slices of on top of the sugar and garnish the centers of each pineapple ring with a Maraschino cherry. Pour the cake batter on top of the fruit.

Bake 45 min. at 350 degrees.

Heinemann’s Restaurant and Bakery Heinemann’s Layered Chocolate Pistachio Cake

In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.

As an ever-dieting 1980s Marquette student, I passed Heinemann’s downtown often. I was not alone as peering into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.

Chocolate Pistachio Cake Recipe (video) - Tatyanas Everyday Food
Vanilla Bean Pistachio Cake {A Delicious, Light, Flavorful Cake}

Heinemann’s Layered Chocolate Pistachio Cake with thanks to the talented Baked By An Introvert at https://www.bakedbyanintrovert.com/chocolate-pistachio-cake/

Cake Ingredients:

2 c. flour

⅔ c. cocoa powder, plus more for dusting the pans

2 t. baking soda

1 t. baking powder

1 t. salt

4 oz. unsweetened chocolate, coarsely chopped

¾ c. unsalted butter, melted

1 ¾ c. granulated sugar

2 lg. eggs

1T. vanilla extract

1 ½ c. buttermilk

½ c. strong brewed coffee, cooled

Frosting Ingredients:

1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)

1 t. canola oil

2 c. unsalted butter, softened

2 T. heavy cream

1 T. vanilla extract

¼ t. salt

3-6 c. confectioners’ sugar

1-2 drops green food coloring

1 c. unsalted pistachios, shelled and chopped for garnish

Ganache Ingredients:

2 oz. semisweet chocolate, coarsely chopped

2 T. unsalted butter, cut into pieces

1 t. light corn syrup

Cake Directions:

Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.

Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.

Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.

Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.

Frosting Directions:

In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.

Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.

Assembly:

Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.

Freeze10 min.

Ganache and Pistachio Decoration:

Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.

Do the following two steps in the order needed to fit desired design:

Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).

Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.

Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.

Betty’s Hershey Torte from Boder’s On-The-River

Unused 1980's BODER'S ON THE RIVER RESTAURANT Mequon Wisconsin WI hs4232 |  eBay

Ingredients:

1 graham cracker crust (see recipe)

1 lb. marshmallows4 Hershey almond bars (4.25 ounces each) (see note)

1 c. whole milk

3 c. heavy whipping cream, whipped until stiff (or use 2 c. Rich’s topping)

Graham cracker crust:

2 c. crushed graham crackers crumbs (about 18 square crackers)

¼ c. sugar

½ c. (1 stick) melted butter

Directions:

Prepare graham cracker crust. Set aside.

In a large saucepan, melt marshmallows and chocolate bars in the milk. Cook over medium-low heat, stirring constantly, until marshmallows melt. Remove from heat and cool completely.

When cool, whip the Rich’s topping or whipping cream and gently fold into chocolate mixture until well combined. Spoon into prepared crust and refrigerate overnight. Mixture will come to top of pan.

Note: Use chocolate bars with crushed, not whole, almonds in them.

Graham cracker crust:

2 cups crushed graham crackers crumbs (about 18 square crackers)

¼ cup sugar

½ cup (1 stick) melted butter

In bowl, combine all ingredients and mix until crust holds together. Press into bottom and up sides of a lightly buttered 13-by-9-inch pan, two 9-inch pie plates or a 9-inch springform pan.

Zwiebelkuchen from Boder’s On-The-River

Click to go to the recipe website

zwiebelkuchen — a delicious onion pie reminiscent of quiche, but not nearly so eggy.

Zwiebelkuchen Crust

1 c. flour

1/4 t. salt

1/4 t. sugar

8 T. butter, chilled

2 T. milk

Sift flour, salt and sugar into bowl. Cut in butter as for pie crust. Add milk, a tablespoon at a time, mixing only until dough holds together. Shape into ball, wrap in wax paper and chill one full hour.

Preheat oven to 425 degrees. Roll out dough and ease into lightly floured 9″ pie plate. Flute edge. Chill 30 min. Line shell with foil. Bake 6 min., remove foil and bake 6-8 min. more until light brown. Cool on rack. Turn oven to 375 degrees.

Filling:

3 sl. bacon cut into small pieces

1 1/2 c. chopped onion

1 egg plus 1 yolk, beaten

1 c. sour cream

1/4 t. salt

Dash of pepper

1/2 t. chopped chives

1 t. caraway seeds

Fry bacon until crisp. Remove from grease and drain on a paper towel. Saute onions in bacon grease until soft; remove with slotted spoon. Combine onions and bacon with all remaining ingredients except caraway seeds. Place mixture in crust. Sprinkle with caraway seeds. Bake until set, about 25 min. Serve warm. Appetizers for 8.

Marshall Field’s German Coffee Cake

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.

Marshall Field’s Frango Mint Cheesecake

lostpastremembered: Frango Mint Ice Cream Pie at Marshall Field & Co.
Photos at The Walnut Room - American Restaurant in Chicago

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.

Marshall Field’s Sour Cream Cranberry Pecan Coffeecake

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSIOEeagQFA0FgzRQLoTOxKIDD8zPPoMh-RKg&usqp=CAU
PHOTO – CHICAGO – MARSHALL FIELD'S DEPARTMENT STORE – SANTA'S ROOM – 1948 –  FROM DEEP SPACE DAGUERREOTYPE SITE | CHUCKMAN'S PHOTOS ON WORDPRESS:  CHICAGO NOSTALGIA AND MEMORABILIA

For the cake: 

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.

Marshall Field’s Blueberry Blue Cheese Chicken Salad

From the Marshall Field’s Cookbook.

https://theculinarycellar.com/wp-content/uploads/2020/05/Fields-Chicken-Salad-4-600x390.jpg

Thanks and credit to the Culinary Cellar https://theculinarycellar.com/the-marshall-fields-cookbook/?ref=tfrecipes who notes that in 1890 Marshall Field’s was the first department store in the country to serve food. It did, and so eloquently.

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.

Poet Emily Dickinson’s Black Cake

Why I'm baking Emily's Black Cake, a Victorian holiday recipe from the poet  Dickinson (video) - cleveland.com
Emily sent her black cake recipe, now held at Houghton Library, to her friend Nelly Sweetser.
The recipe is stained and aged with use.

Ingredients {*Trumpeterhill added walnuts}:

2 c. sugar, 1/2 lb. butter, 5 eggs, 1/4 c molasses, 2c. sifted flour, 1.2 t baking soda, 1 t. cloves, 1t. mace, 1t. cinnamon, 1.2 t nutmeg, ground, 1/4 to 1/2 c. brandy, 1 lb. raisins, 2/3 lb. currants, 2/3 lb. citron, {*Walnuts to taste.}

Directions (Expanded directions for Emily’s handwritten recipe above were provided in Dec. 28, 1976 and Jan. 11, 1978 articles in the Milwaukee Journal and are provided here in italics and parenthesis):

Beat butter and sugar together. Add eggs without beating, and beat the mixture again. (Re-sift flour with soda and spices. If unsalted butter is used, add salt (about 1/2 t.) Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants and citron {*and walnuts.} Pour batter into 2 loaf pans lined with a layer of heavy waxed {parchment} paper and place into a shallow pan of hot water on bottom of hot oven.)

Bake 2 1/2 to 3 hours in cake pans or 5 to 6 hours in milk pans. (Bake cakes at 225 degrees, 3 hours, removing pan of water for the last 1/2 hour of baking. Let loaves cool before removing from pans. Wrap in fresh waxed paper before string in a cool place. The flavor improves with storage for about a month. Makes 2 loaves.)

Fox and Hounds Cheese Dip for a crowd

Ingredients:

15 lbs. Bakers cheese, 2 10 oz. cans Durkees sauce, 2-3 quarts half and half (or 4 14 oz. cans of evaporated milk), 1/4 c. Worcestershire sauce, 1/2 c. msg, 1/2 c. garlic salt, 1/2 c. Zestful seasoning, 1/8 c. white pepper, 1 7 oz. can chopped pimentos, 2 handfuls of chives, 1/4 c. salt.

Directions:

Mix all ingredients together and chill.

Frenchy’s Restaurant Shrimp Denise

Shrimp Denise

Frenchy’s was run by Paul LaPointe, at 1901 E. North Ave. in Milwaukee. This shrimp recipe was slightly adapted by the Milwaukee Journal Sentinel from a recipe shared by Paul Reggie La Pointe, son of Frenchy’s owner and chef, the late Paul La Pointe. He says it is named for his sister and was once listed the menu for $4.

La Pointe suggests using colossal shrimp. “Like all wonderful food, presentation is also important. Wrapping the shrimp in the bacon takes a little practice, but even if it isn’t esthetic, it is still very tasty!”

{Trumpeterhill is on the lookout for other Frenchy recipes for King Crab Reggie, Coquilles St. Jacques, baked pompano en papillote, English lamb chop, “cut to double thickness across the back of a spring lamb, boned and rolled around a lamb kidney, then wrapped in hickory smoked bacon and broiled”.

This recipe is for 4.

Directions:

Shrimp Denise butter:
2 cloves garlic, finely crushed
2 teaspoons Worcestershire sauce
2 teaspoons A-1 steak sauce
½ teaspoon MSG (optional)
½ teaspoon all-purpose seasoning
½ cup (1 stick) butter, room temperature
 
12 very large shrimp (4 to 6 count)
12 (5-inch) strips of bacon
1 ½ cups (raw) wild rice, cooked and drained
Fresh parsley for garnish

Make shrimp Denise butter: Knead crushed garlic, Worcestershire sauce, A-1 sauce, MSG and all-purpose seasoning into the butter. Mold butter into a loaf and wrap it in wax paper. Keep butter very cold in refrigerator until ready for use.

Split shrimp down the back halfway through. Stuff the slit with a slice of Shrimp Denise butter and wrap with a bacon strip, fastening it with a toothpick.

Put the wild rice, cooked and drained, in a long casserole. Broil the shrimp separately for 2 minutes. Turn off broiler and set oven temperature at 350 degrees.

Arrange shrimp in rows over the rice. Place entire dish in oven for 10 minutes. Garnish with fresh parsley and serve. Serve what remains of the butter separately on the hot rice.