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
These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.
That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!
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 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 →
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 →
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
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 sauceContinue reading →
Nicklow’s, a signature Greek Restaurant in the Twin Cities, closed in 2014 after the loss of founder Bill Nicklow. The Minneapolis Star Tribune (link: http://www.startribune.com/local/224725502.html) wrote about Nicklow: “Greek restaurateur Bill Nicklow came to America at 13, unable to speak English, with a boyhood that included living in a cave and begging for food after Nazis burned his village and killed his father.
“In his pockets, young Billy carried only $3. In his heart, he carried a rich love and devotion for his family that stayed strong throughout his life.
“Nicklow worked nearly all his free time in high school in Minneapolis to pay his sister’s dowry and support his mother in their tiny village in Greece, which he later helped rebuild. He worked to bring his two younger brothers and other relatives to America, where they built a string of restaurants that have served the metro for more than 50 years.”
Nicklow’s Executive Chef Andy Ortis provided this meatball appetizer to upscale grocer Lunds, who advertised it in the early 2000’s on recipe cards.
An “Oh my gosh” delicious, fast appetizer recipe to wow unexpected guests. This recipe comes from the mid 1970s and originally used the wavy Pinah Dark Rye Chips made by Legacy Bakehouse near Milwaukee. Gardetto’s chips are a great, too.
1 (8 oz.) Swiss cheese, shredded
1 sm. onion, chopped finely
2 tbsp. Hellman’s mayonnaise
Party dark rye chips (the best are Pinah Dark Rye or Gardetto’s)
Combine the first three ingredients in a bowl. Spread onto dark rye chips and line on a cookie sheet. Broil until cheese melts. Transfer to serving dish and serve immediately.