Hofer Potato Salad

Boil 5 pounds red potatoes in salted water until soft. Put in cold water. Peel and set aside. Fry 1 pound bacon until crisp. Set aside and save bacon grease. Sauté an onion and celery in bacon grease. Add 1/2 cup sugar Add 1/2 cup vinegar Add 1 teaspoon prepared mustard Add 1 teaspoon of celery seed Add crumbled bacon Salt and pepper to taste Add fresh Parsley Mix in potatoes. Refrigerate and let stand.
Continue Reading

Mom’s Cinnamon Rolls

1 package active dry yeast 1/2 cup warm water (105-115 degrees) 1/2 cup lukewarm milk, scalded then cooled 1/3 cup sugar 1/3 cup butter, softened 1 teaspoon salt 1 egg 3 1/2 to 4 cups flour Dissolve the yeast in the warm water in a large bowl. Stir in the milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in the remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic — about 5 minutes. Place in greased bowl. Turn greased side up. Cover....
Continue Reading

Quick Clam Chowder

1/4 pound bacon, chopped fine 1/2 onion, chopped 1 cup celery chopped 1 can cream of potato or cream of celery soup 8 oz clam juice 1 can chopped clams, undrained 1 potato, diced small 1/4 cup heavy cream Chopped parsley Salt and white pepper to taste Sauté bacon, onion, and celery until tender. Do not drain fat. Add soup, clam juice, clams and potato. Cook until tender. Add heavy cream, parsley, salt, and white pepper
Continue Reading

Strawberry-Jalapeno BBQ Sauce

1/4 Cup chopped onion 1 clove garlic, minced 1 Tablespoon cooking oil 1/2 Cup catsup 1/2 Cup strawberry preserves 1/4 Cup beer 2 jalapeno peppers, seeded and finely chopped 1 Tablespoon bottled steak sauce (such as A1) 1 Teaspoon chili powder In a small saucepan, cook the onion and garlic in hot oil until tender. Stir in the remaining ingredients. Bring to boil, then reduce heat. Simmer for about 10 minutes, stirring occasionally. Use as a sauce for pork ribs or pork steaks.
Continue Reading

Poached Pears with Sauce Grand Marnier

Pears Pound cake (prepared) For each 2 servings, peel 1 pear. Slice in half lengthwise and core. Place in sauce pan. Cover with Burgundy mixture (below). Bring to boil. Simmer until just tender. Drain and cool. Slice pears to fan out. Place on a slice of pound cake and sever with sauce Grand Marnier sauce (below). Burgundy Mixture 3 cups red wine 1 1/2 cups sugar 1 cinnamon stick 3 whole cloves Lemon peel in 1 to 2 inch strips Sauce Grand Marnier 1 1/4 cup milk 1/2 cup heavy cream 4 egg yolks 1/2 cup sugar 3 TBL...
Continue Reading

Chicken with Cognac Sauce

Chicken – I use boneless, skinless breasts. Use what you like. 2 TBL butter 1/3 cup white wine Sprinkle chicken with salt and pepper. Brown chicken in 2 TBL butter. Add 1/3 cup white wine. Cover and simmer for 15 minutes. Add water if needed. When cooked, remove from pan, cover, and keep warm. Deglaze pan. Cognac sauce 1 cup chicken broth – hint: substitute 1/2 cup hot water mixed with 1 teaspoon Better than Bouillon chicken flavor to save time reducing the liquid 1/3 cup white wine 1 TBL butter 2 tsp flour 2/3 cup heavy cream 2...
Continue Reading

Mustard Fettuccine with Vegetables, Ham & Goat Cheese

1 cup flour 1 TBL dry mustard 1/2 tsp salt 2 1/2 TBL course ground mustard (Grey Poupon works) 1 egg Place first four items in a food processor. Combine to mix Add the egg and mix until smooth. Lightly knead the mixture on a floured board form dough. Cover and let rest for 20 minutes. Roll out the dough and cut in to fettuccine. A pasta machine comes in very handy here. Add to salted, boiling water and cook until firm-tender, about 2 or 3 minutes. Remove to serving bowls and cover with sauce below. Vegetables, Ham &...
Continue Reading

Lemon Rice

2 cups cooked rice 1/2 tsp lemon zest 1 1/2 tsp lemon juice 2 TBL white wine Pinch salt Heavy cream to cover Combine ingredients. Sauté over high heat until creamy, but not dry. Add more cream if too stiff or dry. Serve with Poached Salmon with Orange-Ginger Sauce.
Continue Reading

Minted Cucumbers

1 cucumber, peeled, seeded, and julienned Pinch of Salt 1 TBL butter 1 TBL fresh mint, chiffonade Place cucumber in sauté pan with a pinch of salt and butter. Sauté quickly until slightly limp but still crunchy. Add the mint and shake the pan gently. Serve immediately.
Continue Reading

Spinach, Mushroom & Watercress Salad with Chutney Dressing

12 1/2 oz Major Grey chutney 1 cup red wine vinegar 1/2 cup whole grain mustard (Grey Poupon works) 1/4 cup sugar 4 or 5 garlic cloves, minced fine 2 cups peanut oil Spinach leaves, washed and stems removed Sliced mushrooms Watercress Sesame seeds Grated hard-cooked egg Place first 5 ingredients in a food processor and mix well. Add peanut oil and process lightly, pulsing on and off, until just blended. Toss the spinach leaves with a little dressing to just coat. Arrange on plates. Toss sliced mushrooms and watercress in dressing. Mound in center of spinach. Garnish with...
Continue Reading