Author Archives: Carl Fisher

Rhubarb Custard Pie

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Rhubarb Custard Pie

This recipe comes for our good friend Sue Tucker.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 pie crust store bought is easiest
  • 1 1/4 cup sugar
  • 5 TBL butter
  • 2 medium egg beaten
  • 4 TBL flour
  • 1/4 tsp nutmeg
  • 4 cup rhubarb diced

Instructions

  • Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
  • Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
  • Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.

Holiday Wassail

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Holiday Wassail

This wassail really makes the house smell good.
Course: Drinks
Cuisine: American
Keyword: Wassail
Servings: 12

Ingredients

  • 10 cup apple juice
  • 2 cup orange juice
  • 1/2 cup lemon juice
  • 4 TBL brown sugar
  • 4 each cinnamon sticks
  • 12 each clove whole
  • 1/4 tsp ginger ground
  • 1/4 tsp nutmeg ground

Instructions

  • Add all ingredients in a large pot. Stir to completely mix and bring to a boil. Reduce heat to simmer for 10 minutes.

Chicken Skewers with Peanut Butter

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Chicken Skewers with Peanut Butter

Course: Main Course
Keyword: Chicken, Peanut Butter
Servings: 4

Ingredients

  • 1/2 cup peanut butter creamy
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 4 clove garlic minced
  • 3 TBL lemon juice
  • 2 TBL brown sugar
  • 1/4 tsp red pepper flakes
  • 4 chicken breasts boneless, skinless

Instructions

  • In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
  • Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
  • Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.

Caesar Salad

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Ceasar Salad

We got the recipe from Gather on Broadway at one of their cook at home events. It is easy to make, tasty, and we generally have all the needed ingredients.
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 1 head Romaine lettuce
  • 2 clove garlic minced
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire
  • lemon fresh, just a squeeze
  • ⅓ cup mayonnaise
  • ¼ cup Parmesan cheese grated
  • 1 wedge Parmesan cheese
  • salt and pepper to taste
  • croutons optional

Instructions

  • In a food processor (preferred) or with a whisk, blend the garlic, Dijon, Worcestershire, lemon juice, mayo, and Parmesan to combine well. Season with salt and pepper to taste. Chop Romain into bite-size pieces, then toss with the desired amount of dressing. With a vegetable peeler, shave slices of Parmesan off the wedge of Parmesan over the top.

Chicken Soup, Hearty

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Chicken Soup, Hearty

This recipe is a combination of three different chicken soup recipes. The base recipe comesfrom “The Frugal Gourmet Cooks American” by Jeff Smith. His recipe took too much time andeffort so it was modified using a recipe submitted by Carol Linskens to the Green Bay Press Gazette (local paper). The final modification is based on a recipe from Festival Foods (grocery store) which was titled “Express Chicken Noodle Soup”. Our family prefers the dumplings but the noodle variation is included because it is similar to the chicken soup from Grandma Gerties (local restaurant).
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

SOUP

  • 1 fryer chicken cut up (about 2 ½ to 3 lbs.) OR backs, necks, wings, and legs
  • 5 carrot cut up into bite sized pieces
  • 4 stalks celery chopped
  • 1 medium yellow onion peeled and chopped
  • 2 medium potato peeled and diced
  • 2 whole bay leaves
  • 1 tsp thyme
  • 1 tsp sage
  • 3 clove garlic diced
  • ¼ tsp pepper
  • salt to taste
  • 1 TBL chicken bouillon granules
  • 3 quarts water
  • 1 cup egg noodles OPTIONAL

DUMPLINGS

  • 3/4 cup flour
  • 3/4 tsp dill weed
  • 1 3/4 tsp baking powder
  • 1/2 cup milk

Instructions

  • Combine soup ingredients in large pot and simmer, covered, for 45 minutes. Remove chicken from the bones and set aside (careful the chicken will be hot). Remove the fat from the liquid and return to the pot. Return the chicken to the pot and add enough water to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
  • Mix together the dumpling ingredients. Drop by teaspoon into slowly boiling soup. to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
  • ALTERNATE TO DUMPLINGS: Follow above recipe and instead of dumplings, add 1 cup Kluski Egg Noodles and cook over medium heat for 10 minutes. Stir often.