Larson Recipes · Main Dishes

Apricot Pork Medallions

Ingredients

1 pound pork tenderloin
2 tablespoons butter, divided
½ cup dried apricots, chopped
2 green onions, sliced
¼ teaspoon dry ginger
1 teaspoon red wine vinegar
2 teaspoon brown sugar
A dash of hot sauce

Directions

Cut tenderloin into 1” pieces. Flatten slightly with heel of hand. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over.

Notes

Recipe from the 1986 National Pork Producers Recipe Contest.

Artichoke, Spinach, and Feta Stuffed Shells

Ingredients

1 teaspoon dried oregano
¼ cup chopped pepperoncini peppers, chopped
28 ounce can fire-roasted crushed tomatoes with added puree
8 ounce can no-salt-added tomato sauce
1 cup shredded provolone cheese, divided
1 cup feta cheese, crumbled
½ cup (4 ounces) cream cheese
¼ teaspoon black pepper
1 can artichoke hearts or 9 ounces frozen, chopped
½ package frozen spinach
2 garlic cloves, minced
20 cooked jumbo shell pasta

Directions

Preheat oven to 375 degrees. Combine oregano, pepperoncini, and tomatoes in a saucepan and cook for 12 minutes until slightly thick. Combine and mix ½ cup provolone, feta, cream cheese, black pepper, artichokes, spinach, and garlic. Spoon or pipe ~ 2 tablespoons cheese mixture into each pasta shell. Place shells in greased 13 x 9 inch baking dish and spoon tomato mixture over shells. Sprinkle with remaining ½ cup provolone and bake for 25 minutes until heated through and cheese is melted.

Notes

Scott fixed this recipe for all of us when he was home for the holidays.

Barbeque Ribs

Ingredients

6 racks pork ribs (4-6 pounds baby back ribs or 6-8 pounds spareribs)
¼ cup paprika
1½ tablespoons freshly ground black pepper
1½ tablespoons firmly packed dark brown sugar
1 tablespoon salt
1½ teaspoons celery salt
1½ teaspoons cayenne pepper
1½ teaspoons garlic powder
1½ teaspoons dry mustard
1½ teaspoons ground cumin

Mop Sauce (optional)

2 cups cider vinegar
½ cup yellow (ballpark) mustard
2 teaspoons salt

Directions

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, 4 to 8 hours.

Set up the grill for indirect grilling, place a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook the ribs for 1 hour.

Notes

Added molasses and brown sugar to sauce. Alternative cooking method: Oven, 300°, 2 hours. “Worked good”.

Super Beef Stroganoff

Ingredients

¼ cup minced onions
½ cup butter
½ pound mushrooms, sliced
1 pound round steak, cut in ½ inch strips
2 tablespoons flour
½ teaspoon salt
Dash pepper
⅛ teaspoon garlic powder
½ teaspoon dry mustard
1 tablespoon tomato paste
½ cup beef consume
½ cup dry white wine
½ cup sour cream
3 tablespoons sherry

Directions

Sauté onions in butter for 10 minutes. Add mushrooms, cover and continue cooking for 5 minutes. Remove onions and mushrooms to a bowl. Brown meat in the same skillet over low heat, then blend in flower with the fat left in the pan. Add seasonings, onions and mushrooms, tomato paste, consume, and white wine. Simmer gently for 1 hour until meat is tender.

Just before serving, stir in sour cream and sherry. Heat, but do not let boil. Serve on rice or broad noodles.

Notes

Recipe came from Althea Bussert. She fixed it for Ron and Jane on one of the many trips to visit her and Jim in Mesa, Arizona.

Broccoli Walnut Noodles

Ingredients

12-ounce extra wide curly noodles
2 pounds broccoli, steamed, using both florets and peeled stems cut into ½-inch slices
½ cup chopped walnuts
2 tablespoons olive oil
Juice of 1 lemon
Juice of ½ orange
Grated zest of 1 lemon
½ teaspoon ground pepper

Directions

Cook noodles al dente, about 5 minutes. Steam broccoli until tender, 3 to 5 minutes.

Heat olive oil over medium-high heat and add walnuts. Sauté about 1 minute. Combine noodles and broccoli. Add walnut-oil mixture and toss well. Add citrus juices, zest, and pepper and toss well again.

Optional: Add ½ cup diced smoked turkey, low-fat chicken sausage or seasoned tofu.

Crisp Cheese-filled Eggplant Sandwiches with Pomegranate Molasses

Ingredients

Large eggplant cut into ⅓ inch rounds, soaked in water briefly
½ cup finely chopped onion
3 cloves garlic, minced
5 tablespoons olive oil
2 cups panko
2 teaspoons salt
½ teaspoon black pepper
1 cup flour
1 egg + 1 tablespoon water
5 ounces goat cheese
1 cup sharp provolone, shredded
2 tablespoons parsley
2 tablespoons basil
Pomegranate molasses (small bottle pomegranate juice reduced until syrupy)

Directions

Preheat oven to 450 degrees. Place flour in bowl, and beaten egg +water in second bowl. Mix panko, salt, and pepper in third bowl. Dip eggplant in flour, then, egg, then panko. Place on drying racks on baking sheet, 12 minutes per side. Saute onion and garlic, cool a bit, add cheeses and herbs. Make sandwiches with cheese and onion filling. Bake 15 additional minutes. Drizzle with molasses.

Notes

Scott and Chelsey fixed this recipe for both sets of parents at Chelsey's parents home in Black Earth, Wisconsin.

Crock-Pot Stew

Ingredients

2 large potatoes, sliced
2 to 3 medium carrots, sliced
2 stalks of celery, sliced
3 medium onions, sliced
1 16oz can peas, well drained
1 10oz can tomato soup
1 10oz can water
1 1/2 lbs lean ground beef, browned

Directions

Place layers of vegetables in the order given in CROCK-POT. Season each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix in the tomato soup with the water and pour into CROCK-POT. Cover and set on Low 6 to 8 hours. (High: 2 to 4 hours, stirring occasionally).

Notes

A crock favorite was this stew. Sometimes we used beef steak and always eliminated the peas because Emily doesn't like them.

Chicken Fajitas

Ingredients

1 1/2 lb chicken breasts, sliced horizontally
1/2 cup low sodium soy sauce
1/2 cup zesty Italian salad dressing
Green peppers
Onion
Flour tortillas
Sour cream
Shredded cheese
Diced tomatoes

Directions

Combine soy sauce and salad dressing to make marinade. Reserve a small amount of marinade for basting. Marinate the chicken breasts for 2-4 hours. Grill chicken for about 5-6 minutes per side or until cooked. Baste periodically while grilling. Let chicken rest 5-10 minutes before slicing into strips. Serve with grilled peppers and onions on warm flour tortillas. Additional toppings as desired include sour cream, shredded cheese, diced tomatoes.

Notes

RG is well known to be the grill master of the family. This is his favorite grilling recipe.

Chicken Piccata

Ingredients

4 breasts
½ cup mixture flour, salt, pepper, butter, and oil
2-4 tablespoons madeira wine
3 tablespoons fresh lemon
3-4 tablespoons capers

Directions

Place breasts between two sheets and pound until ¼-inch thick. Shake and coat with flour mixture.

Heat butter and oil. Sauté a few at a time, 2 to 3 minutes per side; drain and keep warm.

Drain all but 2 tablespoons fat. Stir in madeira. Add lemon juice. Return chicken and heat until sauce thickens. Add lemon slices and capers.

Notes

The Larsons love any recipe that calls for lemons. Scott says to double the amount of lemon in any recipe the Larsons are eating.

Texas Chili (Lone Star Beer)

Ingredients

2 tablespoons vegetable oil
2 pounds of beef sirloin, cubed
1 cup onions
1 green pepper
1 clove garlic, minced
1 12 ounce can tomato paste
2 1/2 cups of water
2 jalapenos
1 ½ tablespoons chili powder
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon cumin
1 15 ounce can of pinto beans, drained

Directions

Brown meat, onions, bell pepper and garlic. 5 minutes. Add all remaining except beans for 1 ½ hours. Add beans for another ½ hour.

Notes

This recipe came from a postcard sent by David Larson to Ronald Larson. Lone Star Beer is considered the national beer of Texas. David lived in Houston, Texas for years before going to California and Mexico.

Crepes

Ingredients

2 large eggs
¾ cup milk
1 cup flour
3 tablespoon melted butter

Directions

Butter pan, add 1 ounce batter, cook for 10 seconds, flip to cook other side.

Serve with thawed and microwaved frozen strawberries and freshly made whipped cream. Megan gets butter and sugar, though.

Notes

Served every Christmas morning after presents.

Dillon Egg

Ingredients

1 Egg

Directions

Spray a coffee mug with Pam. Crack egg into the mug. Beat egg and microwave 1 minute. Good for dogs and young children.

Notes

Named for our first dog, Dillon, who himself was named after one of our favorite camping locations: Dillon, CO.

French Toast

Ingredients

4 thick slices sourdough bread, preferably stale
2 large eggs
¼ cup milk
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon real vanilla extract
1 tablespoon vegetable oil

Directions

Beat eggs milk, sugar, cinnamon, and vanilla in a bowl. Soak bread in egg mixture until saturated. Fry in oil until browned, 5 minutes a side. Serve buttered, with real maple syrup and a sprinkle of powdered sugar.

German Apple Pancake

Batter

4 large eggs
1/2C flour
1T sugar
1/2 tsp baking powder
Dash of salt
1C milk
2T melted butter
1 tsp vanilla
1/8 tsp nutmeg

Fruit Mixture

1/4C butter
1/2C plus 3T sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1C tart apple peeled and thinly sliced

Directions

Batter: Combine first six ingredients in mixing bowl and blend until smooth. Add melted butter, vanilla and nutmeg, and blend thoroughly. Let stand 30 minutes or in refrigerator all night.

Position rack in oven center and preheat to 425 degrees. Melt butter in 10-inch ovenproof skillet, brushing butter up sides of pan. Remove from heat. Combine sugar, cinnamon and nutmeg. Sprinkle 1/2 of it over butter in skillet. Spread apple slices evenly over butter. Sprikle remaining sugar mixture over apples. Place skillet over medium-high heat until it bubbles. Transfer to oven and bake 15 minutes. Reduce heat to 375 degrees and bake an additional 10 minutes. Slide onto platter, cut in wedges and serve.

Notes

Recipe from Bon Appetit magazine, 1979.

Ginger Shrimp Pot Stickers

Ingredients

Pot Stickers
¾ cup shredded green cabbage
⅓ cup chopped green onions
¼ cup matchstick-cut carrots
2 tablespoons chopped fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
½ teaspoon salt
½ pound cooked peeled small shrimp
Dash hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided

Sauce

¼ cup water
¼ cup peanut butter
2 tablespoons low-sodium soy sauce
1 ½ tablespoons seasoned rice vinegar
1 ½ tablespoons chile paste with garlic (i.e. sambal oelek)
½ teaspoon sugar

Directions

To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 ½ teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch. Heat 1 ½ teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add ½ cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 ½ teaspoons canola oil, 12 pot stickers, and ½ cup water. To prepare sauce, combine ¼ cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.

Notes

Scott and Jane liked fixing this recipe together when Scott was living at home in Cedar Falls and attending UNI for his masters degree.

Rachel's Goulash

Ingredients

½ pound ground beef
Onion
Macaroni
1 can chopped tomatoes
1 can tomato sauce
Tomato juice

Directions

Brown ground beef with onions. Boil macaroni and drain. Add 1 can chopped tomatoes, 1 can tomato sauce, and extra tomato juice to desired consistency.

Ham Balls

Ingredients

1 ½ pound ground ham
1 pound ground pork
½ cup chopped onion
2 beaten eggs
1 cup tomato juice
¾ cup crackers
1 teaspoon prepared mustard
¼ cup brown sugar

Directions

Make into 15 balls and place on cookie sheet. For the topping mix brown sugar and mustard. As the meat starts to make the juice, mix it with the liquid with topping and pour over balls several times. Bake about 1 hour at 350 degrees.

Holiday Ham

Ingredients

1 salty, moldy, dry-hung country ham, usually bought somewhere wacky in the South

Directions

Ask R.G. (he's the expert). Soak it in water. Scrub the mold off with a stiff brush. Brine it in Coke (optional). Cook it. Glaze it. Eat it.

Notes

After eating on it for a few days, Dad will eventually say, "Abraham Lincoln was asked once to define eternity. He thought about it a bit, and said: "Two men and a ham."

Always comes in a cloth sack. This sack, if left in the garage, will continue to smell for up to five years. Generally you should consider burning it up.

Japanese Curry (karei raisu)

Ingredients

4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 large, yellow onion, sliced into half moons
1 pound protein (beef/ mushrooms/ tofu)
2 large carrots, irregularly chopped
1 potato, chopped into ¾ inch cubes
4 pieces Vermont Curry (not mild)
1 teaspoon salt
6 cups white rice

Directions

Saute onion 5 minutes in fats. Add protein for 5 mintues. Add 4 cups water, potato, carrots. Cook for 1 hour. Add curry and salt, cook for 15 minutes. Serve over rice immediately.

Emily’s Simple Lasagne

Ingredients

1 pound ground beef
½ pound (box) lasagne noodles
6 ounce can tomato paste
8 ounce can tomato sauce
1 onion, diced
1 clove garlic, diced
1 teaspoon italian seasoning
8 ounces cottage cheese
8 ounces mozzarella cheese
*** 1 pineapple - very important***

Directions

Preheat oven to 350 degrees. Brown ground beef and boil noodles. Mix beef, tomato paste + sauce, onion, garlic and italian spices. Add water for desired consistency. Layer in two quart pan, sauce, noodles, cheese *pineapple*, etc. End with cheese. Bake until cheese is melted ~45 minutes.

Notes

An old boyfriend of Emily's insisted that adding pineapple would be good and wrote it on the recipe to be forever included.

Ron’s Maidrites

Ingredients

½ cup green pepper, chopped
⅓ cup celery, chopped
1 onion, chopped
1 garlic clove, minced
1 pound ground beef
1 8-ounce tomato sauce
¼ cup ketchup
2 squirts mustard
2 tablespoons western dressing

Directions

Apparently just mix it all up and heat and serve on buns.

Notes

Put more than two squirts of prepared mustard in the mix. Also spread a lot of mustard on your hamburger bun; this secret came from watching the professional Maidrite employees in Cedar Falls.

Meatball Cabbage Soup

Ingredients

1 lb ground beef
1 egg
⅓ C. Oatmeal
1 Qt. + 1 Pint water
2 beef boullion cubes
4 C. chopped cabbage
1.5 C. spaghetti sauce

Directions

Combine ground beef, egg, and oatmeal. Roll into walnut-sized balls and bake for 20 minutes at 350. In soup pan, add water with boullion, cabbage, spaghetti sauce, and meatballs. Simmer for 1 hour.

Notes

This is comfort food. It is a good way to use up leftover meatballs. Parmesan cheese goes well on top.

Mom and Dad made meatball soup for Emily and RG on the day they brought Sam home from the hospital.

Pancakes

Ingredients

2 eggs, beaten
2 cups buttermilk
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
2 tablespoons sugar
3 tablespoons melted butter

Directions

Add buttermilk to eggs; blend well. Stir in dry ingredients. Blend in butter. Rest 10 minutes. Pour batter onto hot greased griddle. Bake until edges are cooked; turn and bake other side.

Notes

From a Lutheran Brotherhood cookbook. Vincent Larson sold insurance with them for about 20 years.

This is Ron and Jane's favorite pancake recipe. They fed it to their children when they were young. Now that coronavirus is keeping them home, they are making pancakes and adding fresh fruit.

Pasta Orientale

Ingredients

4 tablespoons corn oil, divided
4 cups shredded cabbage
1 sweet red pepper, cut in thin strips
6 ounces snow peas, cut in half
2 large cloves garlic, minced
1 teaspoon minced fresh ginger (or ½ teaspoon ground)
¾ pound lean boneless pork, cut in thin strips
3 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon cider vinegar
½ teaspoon hot pepper sauce
6 ounces tri-colored rotini

Directions

In 12-inch skillet, heat 2 tablespoons corn oil over medium-high heat. Add cabbage, red pepper, and snow peas; stir fry 3 minutes or until tender-crisp. Remove. Add remaining 2 tablespoons corn oil to skillet. Add garlic and ginger; sauté 30 seconds. Add pork; stir fry 2 minutes or until no longer pink. Add soy sauce, sherry, vinegar, and hot pepper sauce. Stirring constantly, bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Add pasta and vegetable; toss to coat.

Peak to Peak Pancake

Ingredients

2 ½ tablespoons butter
1 ¼ cup milk
¾ cup flour
3 eggs
⅓ cup sugar
¼ teaspoon salt
¼ teaspoon pure vanilla
fresh berries
maple syrup, heated

Directions

Preheat oven to 400℉. Place butter in 9-inch glass pie pan and melt in oven. In blender combine milk, flour, eggs, sugar, salt, and vanilla and process until smooth. Remove pie pan from oven and increase oven temp to 425℉. Pour batter into pie pan and bake 20 minutes. Reduce to 325℉ and bake 8 minutes. Invert on serving plate, sprinkle with powdered sugar, serve with fresh berries and syrup.

Notes

Recipe from Debbie and Randy Huebner

Pizza / Thin Crust

Ingredients

Pizza steel
Pizza peel
Pizza dough (see recipe)
Pizza sauce (see recipe)
Cheese
Toppings
Flour
Corn meal

Directions

Preheat pizza steel (or stone) in oven at 550 degrees for 1 hour. Meanwhile, divide pizza dough into three balls. Dust with flour and cover to rise until oven is ready.

Dust your work surface with flour. For each pizza, use a rolling pin to roll it out thin. Should be about 12-14 inches. Dust your pizza peel with corn meal and don't be shy about it. Transfer the dough onto the peel. Spread with sauce, Add half the cheese. Add the toppings. Add the remaining cheese. Give the peel a gentle shake to make sure pizza is not sticking to peel. Transfer to oven. Bakes very quickly, about 6 minutes.

Pizza Dough

Ingredients

2 heaping cups of bread flour
1 teaspoon salt
1 cup hot water
1 teaspoon sugar
2 teaspoons instant yeast
1 tablespoon olive oil

Directions

Run hot water from the tap until good and hot. Stir in the teaspoon of sugar until dissolved. Stir in the yeast. Let proof for 10 minutes.

Meanwhile, add flour and salt to a food processor. Mix briefly. After the yeast is ready, pour it into the food processor and mix to kneed the dough for a full 60 seconds. Should form a nice ball.

Transfer to a bowl, pour olive oil over top and spin dough ball to cover entirely in oil. Cover with Glad Press'N Seal wrap. Ready to bake in about 3 hours.

Notes

Makes 1 cast iron deep dish pan pizza, 1 quarter sheet pan "grandma pie" pizza, or 3 thin crust pizza stone/steel pizzas.

Pizza Sauce

Ingredients

2 tablespoons olive oil
3 cloves minced garlic
2 teaspoons dried oregano
Dash red pepper flakes
1 28 oz. can of whole peeled tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon sugar
Kosher salt, to taste

Directions

The better tomatoes you buy, the better the sauce will taste. Combine all ingredients in a food processor. Blend until consistent.

Pork Chops with Corn Dressing

Ingredients

4 pork chops, 1-inch thick
salt
pepper
soft white bread
1 can cream style corn
½ green pepper, chopped
1 small onion, chopped
½ stick of butter, melted

Directions

Brown chops, season with salt and pepper. Place in a glass baking dish. Break bread in bowl, allowing 2 slices per chop. Add rest of ingredients and mix well. Place on mound on top of chops. Bake uncovered at 350℉ approximately 1 hour.

Pork Tenderloin Diane

Ingredients

1 lb pork tenderloin, cut into 8 pieces
2 teaspoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced parsley or chives

Directions

Press each slice to 1” medallions. Sprinkle surfaces with lemon pepper. Heat butter in skillet, cook tenderloins 3-4 minutes on each side. Remove to serving platter, keep warm. Add lemon juice, worcestershire sauce and mustard to skillet, cook stirring with pan juices, until heated through. Pour over medallions and sprinkle with parsley. Serve.

Redfish Meuniere

Ingredients

1 6-8 ounce redfish fillet
Flour to coat
3 ounces clarified butter
6 small shrimp
1 tablespoon worcestershire sauce
½ teaspoon Louisiana or Crystal hot sauce
1 lemon, juiced
2 teaspoons butter, whole
Green onions, minced for garnish

Directions

Coat redfish with flour. Sauté in clarified butter until done. Turn once. Place on serving platter. Add shrimp to skillet. Sauté until pink (2 or 3 minutes). Add worcestershire and hot sauce and swirl; remove from heat. Add lemon and whole butter; swirl until butter is incorporated into sauce. Spoon over fish and garnish with green onions. Serve with rice. Recipe from Coop’s Place in New Orleans.

Notes

Can be used on virtually any fillet of fish, but Coop’s uses redfish, trout, or flounder.

Salmon with Brown Sugar Sauce

Ingredients

Salmon filets
3 tablespoons brown sugar
1 tablespoon soy sauce
4 teaspoons hot mustard
1 teaspoon rice vinegar

Directions

Combine in saucepan bring to boil, remove from heat.

Place fish on foil-lined pan, coat with cooking spray.

Bake at 425 for 12 minutes.

Remove from oven. Preheat broiler.

Brush fish with sugar mixture, then broil from 3 inches from boiler for 3 minutes.

Shish Kabobs with Teriyaki Marinade

Teriyaki Marinade

1/4 C. cooking oil
1/4 C. soy sauce
1/4 C. dry sherry
1 T. grated ginger
1 garlic clove, minced
2 T. molasses

Kabobs

beef, cut into 1 inch cubes
canned potatoes, cut in half if large
jarred whole mushrooms
bell peppers, large pieces
onion, large pieces
pineapple chunks

Directions

Soak skewers in water 10-15 minutes. Mix marinade ingredients together. Place all shish kabob ingredients in a large plastic bag with marinade. Marinate beef at least 1 hour (vegetables can be marinated separately for less time). Grill and serve.

Shrimp Creole

Ingredients

¾ cup chopped onion
1 clove garlic, minced
1 medium green pepper, finely chopped
½ cup celery finely chopped
2 tablespoon butter
1 8-ounce can tomato sauce
½ cup water
1 bay leaf
1 teaspoon minced fresh parsley
½ teaspoon salt
⅛ teaspoon cayenne pepper
7 ounces shrimp

Directions

In medium skillet, sauté onion, garlic, green pepper, and celery in butter about 5 minutes or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Simmer 10 minutes. Add additional water, if needed. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice.

Notes

Recipe came from Betty Crocker's New Dinner for Two Cookbook, 1964. The book was a wedding present to Ron and Jane.

Shrimp Meuniere

Ingredients

2 cloves garlic
½ teaspoon salt
¼ cup melted butter
¼ cup olive oil
2 pounds shrimp, shelled and deveined
2 tablespoons lemon juice
1 tablespoon parsley, chopped
1 large skillet

Directions

Crush garlic with salt into paste. Add butter and oil and heat. Add shrimp and fry gently, stirring often for 5-10 minutes or until done. Remove from heat; add lemon juice and garnish with parsley.

Summer Salad

Ingredients

4 slices smoked salmon, cut into 1 inch pieces
8 mushrooms, cut into quarters
2 tablespoons butter
1 head boston lettuce, torn into bite-sized pieces
2 tomatoes, largely chopped
8 radishes, sliced
1 tablespoon fresh chervil
1 tablespoon fresh parsley
1 teaspoon chives
1 tablespoon chopped dill

Sour Cream Dressing

1 cup sour cream
2 teaspoons tarragon vinegar
1 tablespoon white vinegar
1 teaspoon horseradish
½ teaspoon salt
Fresh pepper

Directions

Beat dressing ingredients together. In a skillet lightly brown butter, add salmon and mushrooms. Saute 5 minutes. In a large bowl mix lettuce and cold vegetables and herbs. Add hot salmon and mushrooms. Pour dressing over salad, mix well, and serve at once.

Notes

Recipe from the Ostblooms.

The salad is extra good if the smoked fish is from Russ Kendall's Smoke House on Lake Superior.

Tuna Noodle Casserole

Ingredients

6 oz egg noodles
6 ½ oz tuna, dried and flaked
½ cup salad olives chopped
1 cup processed cheese (4 oz)
¾ cup milk
2 eggs beaten
1 t garlic salt
¼ t dry mustard
1 can mushroom soup

Directions

Cook noodles, add tuna, olives, cheese and mix. Transfer to greased casserole dish. Blend eggs, milk, garlic salt, mustard and soup in sauce pan. Pour into casserole. Bake covered in 350 degree oven 45-60 minutes. Bake uncovered for last 15 minutes.

Notes

Must have BBQ potato chips on the top.

Turkey Enchiladas

Sauce

2 cans Rotel
1/2 can water
1 clove minced garlic
2 tablespoons cooking oil
1 cup chopped onion
1/2 teaspoon oregano
8oz can tomato sauce (optional, instead of water)
Salt to taste

Filling

1 package 12 corn tortillas
3 cups chopped cooked turkey
2 cups sour cream
2 cups shredded cheddar cheese

Directions

Sauce: Sauté onion and garlic in oil. Add Rotel and water (or tomato sauce), simmer for 30 minutes.

Filling: Mix filling together. Sauté tortillas in oil in skillet to soften. Place a spoonful of filling in warm tortilla, add to baking dish. Top with sauce.

Bake in 350 degree oven for 25-30 minutes

Notes

Jane and Ron's go-to Thanksgiving leftover dinner dish.

Vegetable Cheese Soup

Ingredients

1 quart + 1 cup water
2 teaspoon chicken bouillon
1 cup shredded carrots
⅔ cup frozen corn
⅔ cup frozen peas
2 ½ cups shredded raw potatoes
¼ cup chopped onion
1 ½ teaspoons parsley flakes
1 10 ounce can cream of celery soup
2 cups diced American cheese

Directions

In 3 quart sauce pan combine water, bouillon, carrots, corn, peas, potatoes, onion, and parsley flakes. Bring to a boil. Turn down to a simmer and cook for 15 minutes or until vegetables are tender. Add soup and cheese. Simmer and stir until cheese is melted and smooth.

Notes

Recipe from University of Northern Iowa catering.

Verola Hartwig’s Macaroni and Cheese

Ingredients

2 cups macaroni, boiled until slightly al dente
1 - 1½ cups non-skim milk
2 cups chopped cheeses
[Scott & Jane’s suggestion: 5 kinds including Velvetta, sharp cheddar, pepperjack, a smoked cheese + any white cheese]

Directions

Combine in layers in 2 quart casserole. Bake, covered with foil, for 35-45 minutes. Uncover, top with crushed barbeque chips, and bake 5 more minutes.

Notes

Verola was Marguerite and DeEtta's older sister. At a family reunion, it was said there was a direct correlation between the amount of cheese and the amount of compliments.