Carol Z’s Deviled Eggs

I snatched mom’s deviled eggs recipe over a quick phone conversation, and had just enough time to write down the ingredients.  It is Gold!

But this is yet another 40 or more year-old recipe where there is no recipe. And that means the ingredient amounts vary with the number of eggs boiled. The rest of the ingredients are combined to just highlight – to devil – the egg yolk, not take it over.

Deviled Eggs
Eggs, hard-boiled
Ham (or any smokey meat, i.e. bologna, bacon, etc.), chopped very fine
Dill pickles, chopped very fine
Celery, chopped very fine
Dry mustard (not hot)
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(Karl Ratzsch’s Chef) Dreazy’s Short Ribs in Baked Beans and Beer

Michael Dreazy was a chef at Karl Ratzsch’s and first provided his recipe to the Milwaukee Journal in 1981, simply naming it “Baked Beans au Schlitz.”  Schlitz, “the Beer that Made Milwaukee Famous,” is now being brewed by Pabst.  At the time, Chef Dreazy advised, “Any beer will work, but why not Schlitz?”

The other advice he gave, “Don’t hurry, give it full cooking time.  Don’t blast away at 400° F. Let the flavor develop slowly, like a good wine, it takes time.”

Finally, he added, “like any good stew or soup, the leftovers may taste even better than the initial serving.” Dreazy’s advice was to “leave it in the crockpot (a note:~in Milwaukee, we use a Nesco) and place it in a refrigerator rack, where the air can get to it from underneath. Keep the cover off until it’s completely cool, then place the cover back on and keep it airtight.”

Dreazy was also sous-chef for the Milwaukee Athletic Club and the University of Milwaukee Club, and in 1998 was named executive chef for the Golden Hills Golf and Turf Club in Ocala, Florida.

This recipe was reprinted in the Milwaukee Journal sentinel, by request, in 2010.

Baked Beans au Schlitz
2 c. navy beans, soaked overnight
1 med. onion, chopped
1 lb. short ribs, cut in 1″ cubes (the bone adds a lot of flavor)
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