Sherrie's Best Corn Fritters

These fritters are much better than those which rely on extra flour and milk to make a batter. Using the processed corn makes them more tasty without being “doughy” and they stay crispier.

• 1/2 cup flour
• 1/2 tsp baking soda
• 2 eggs
• 2 ears corn, kernels removed (or 12 oz frozen corn kernels, thawed, if fresh not available)
• 1/4 cup finely sliced green onion
• Salt and Pepper
• optional: grated Parmesan cheese
• Vegetable oil for frying

Place flour, baking soda, eggs, half the corn kernels, salt and pepper bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn kernels, green onion, and grated cheese (if using). Mix until well combined.

Heat oil in large pan over medium-high heat. Spoon batter into the pan, spreading the mixture out slightly with the back of the spoon. Fit as many as you can into the pan and cook for about 2 minutes each side or until golden brown. Transfer to a plate and keep warm in a low oven while you cook the rest of the fritters.

This is a basic recipe that can be modified to suit your own tastes. You might try adding grated Parmesan cheese, or some Tajin spice. I usually serve them with Kewpie Toasted Sesame Dressing, but these fritters would be good with a lot of other condiments such as sweet chili sauce or egg foo young sauce. In fact, I’m thinking of experimenting by adding bean sprouts and other vegetables and making egg foo young.

Brother Rick at Yaquina Head,
shortly before his death

Sherrie's Sausage, Spinach and Polenta Soup

•  1 lb mild Italian Sauage (I use Johnsonville)
• 1 to 2 Tbs olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, finely minced
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 3 cans (14.5oz) chicken broth
• 1/2 cup coarse, stone-ground yellow cornmeal
• About 2 to 3 cups spinach, coarsely chopped
• opt: 1 can Canellini beans, rinsed and drained
• Grated Parmesan for garnish

 In a dutch oven start sausage browning in the olive oil while you chop the onion and mince the garlic. Stir them into the sausage and continue cooking until they are tender.

 Add broth, then slowly whisk in cornmeal. Bring to a simmer, reduce to low and cook (uncovered) for about 15 minutes, stirring occasionally and scraping bottom to prevent sticking.

 Stir in spinach and optional beans and continue cooking for another 5 minutes. Serve with grated Parmesan (the cheese is salty, so individual diners can adjust their own seasoning to taste).

Sausage and Cranberry Dressing

Sausage & Cranberry Dressing

About 4 cups bread, crusts trimmed, cubed

(I usually use Goldminer Cracked Wheat Sourdough)

1 12-oz pkg Jimmy Dean Regular pork sausage

1 cup diced onion

3/4 cup diced celery

1 tsp dried sage

1 tsp poultry seasoning

1/2 tsp dried thyme

1 apple, diced

3/4 cup dried cranberries

4 Tbs butter

1 can Chicken Broth

Toast cubed bread on a large pan in a low oven (about 300°F), stirring several times until completely toasted and dried. This step can be done ahead of time.

Preheat oven to 350°F. Crumble sausage into 12-inch skillet and cook over medium heat, along with the diced onion, for 10 to 12 minutes stirring frequently to break up the sausage. Add butter, celery, sage, poultry seasoning and thyme and continue to cook for another 2 or 3 minutes.

Place dried bread cubes, apple, cranberries into a large bowl. Pour sausage mixture over and stir to combine. Add chicken broth to moisten--note: you may not need quite all of the broth.

Place mixture in a 2-quart casserole dish. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the top is golden brown.

Sherrie's Italian Pasta Salad

This salad can be served as a side with a meal, but is hearty enough to be a meal by itself--really good in Summer when it is hot and you don't feel like cooking. You can, of course, omit the meat for a vegetarian version.

1/2 pound dry fusilli or rotini pasta

1 six-oz can whole black olives, sliced

8 or 9 whole green Spanish olives, sliced

1/3 cup or so pickled banana pepper slices, chopped

8 to 10 marinated artichoke pieces, sliced to bite-size

about one cup diced summer sausage or salami

1/2 of a medium red onion, peeled and roughly chopped

(see notes for additional suggestions / ingredients)

Vinaigrette Dressing:

1/3 cup extra-virgin olive oil

1/4 cup red-wine vinegar

2 teaspoons Italian seasonings

1/2 teaspoon Kosher salt

1/2 teaspoon freshly-cracked black pepper

1/2 teaspoon garlic powder

4 or 5 dashes of Red's Hot Sauce

3 or 4 squirts of bottled Italian dressing with aged Romano

Cook the pasta in a large pot of generously-salted water about one minute more than the package directs--for cold pasta salads you really don't want "al dente." Drain pasta and rinse under cold water until no longer hot. Drain.

While the pasta is cooking and draining, slice and chop the other ingredients and place them in a large container. Add all vinaigrette ingredients into a glass jar with lid, and shake to combine.

Add drained pasta to the bowl, pour vinaigrette over and stir to combine. Although this can be eaten right away, it is best to let it marinate in the refrigerator for a while to let the flavors meld. It will keep in the refrigerator for several days to a week.

Notes:

This recipe is flexible and can include more vegetables, meats, cheeses, etc. as desired. Including the tomatoes and/or broccoli add a nice punch of color to this salad. Other suggested ingredients:

• Broccoli florets, cut into small bite-sized pieces (add them to the boiling pasta during the last couple of minutes to cook, then rinse them with cool water along with the pasta)
• Grape tomatoes, halved (these can be added with the other ingredients when making the salad, but halved ones tend to look a little sad if not served soon, so I prefer to add them right before serving. Of course you can put them in the salad whole, but they're tricky to stab with a fork)
• Fresh mozzarella or other cheese, cut into bite sized pieces, or grated (not the dry powdered stuff!) Parmesan or Romano cheese stirred into the salad
• Pickled Italian vegetables (giardiniera), but NOT pickles

  

  Aunt Peggy's Baby Shower 1946
  (She's in the mddle, with Mom right behind her;
  this salad would go well at a party like this!)

Coffee Ice Cream

Sadly, cousin Becky is lactose intolerant
so can't have any of this ice cream!

1-1/2 cups half-and-half

1-1/2 cups heavy cream

1 cup coffee beans

3/4 cup sugar

3 large egg yolks

1/2 tsp vanilla

Mix the half-and-half, cream, beans and sugar in a saucepan. Heat, stirring quite frequently (almost constantly) until bubbles start to form around the sides of the pan--just slightly below boiling. Remove from heat and let stand for about one hour to allow the coffee to infuse into the liquid.

Strain the cream mixture into a separate pan; discard beans. Whisk egg yolks into the now-tepid liquid to mix thoroughly. Heat over low heat until slightly thickened (it doesn't really have to be "pudding" consistency, as the ice cream maker will thicken it, you just want to make sure the egg yolks reach a safe temperature). Remove from heat and stir in the vanilla. Strain once more into a large measuring glass or bowl. Allow to cool & then refrigerate to chill further until cold.

Follow your ice cream maker's instructions. This makes about 1-1/2 pints, so is ideal for small electric ice cream makers, such as those which have a freezable bowl rather than using ice & rock salt.

Apple-Cranberry Conserve

5 cups peeled, chopped apples

Brother Rick with "Old Yeller" abt 1967
in Sunnyside, WA

1-1/3 cup Apple Juice

1/3 cup lemon juice

1 pkg (1-3/4 oz) dry regular pectin

(or similar appropriate amount of liquid pectin)

3 cups sugar

1/2 cup corn syrup

1 cup dried cranberries

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp salt

Combine the apples, apple and lemon juices in a large Dutch oven.  Bring to boiling; reduce heat and simmer 10 minutes.

Stir in the pectin and bring to full rolling boil, stirring constantly.  Stir in sugar and cranberries.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat, stir in spices.

Ladle into hot, sterilized half-pint jars, leaving 1/4-inch head space.  Wipe jar rims, apply lids.  Process in boiling water bath for 5 minutes (start time when water begins to boil).  Remove jars from canner; cool on racks.  Makes six 1/2-pint containers.

Lemon Curd

Very good on crumpets or Englsh muffins. I've also stirred some into heavy cream to create a Lemmon Posset-like dessert.

1 stick butter

Grandpa Don (R) & unknown
in the 1920s (Alaska?)

1-1/4 cup sugar

3 lemons

5 egg yolks, beaten

Peel outer yellow part of lemons using vegetable peeler; reserve. Juice the three lemons (it should be about 1/2 cup of juice; if it is a little bit more that is OK, just increase the amount of sugar slightly).

In a heavy saucepan melt the butter over medium-low heat. Add the sugar, lemon juice and the lemon peels; heat and stir until sugar is dissolved.

Stir some of the heated lemon mixture to the egg yolks to temper them, then stir yolks into the saucepan. Continue heating, stirring constantly, for about eight minutes until curd is thickened.

Pour through sieve into a bowl or large glass measuring cup (I use a 4-cup size). Discard lemon peels and pour curd into jars. Cool, then refrigerate. Keeps in refrigerator for several weeks.

Frozen Margaritas for a Crowd

Frozen Margaritas for a Crowd

Limeade Base:

12-oz can limeade

2 scant cans of cold water

Mix the limeade and water in a pitcher.

For each blender-full of drinks:

Fill blender about 3/4 full of small ice cubes

Add:

1 cup mixed limeade

Squeeze of fresh lemon juice (yes, lemon)

1/2 cup Cuervo Gold (4 oz--a little more is fine)

Slightly more than 1/3 cup Triple Sec

Blend until "slushy" and serve in salt-rimmed glasses. Garnish with lime wedge.

Me on Dad's Log trug, about 1955

Hot Buttered Rum Batter

Hot Buttered Rum Batter

This recipe was given to me by my friend Norm Ritter and was developed long ago--before raw eggs were deemed unsafe to eat by those who might have compromised immune systems. So to be on the safe side, use only "certified" eggs or a pasteurized product such as "Egg Beaters/"

1/2 lb (2 sticks) real butter, softened

1 lbs brown sugar

1/2 lb powdered sugar

2 whole eggs (or use Egg-Beaters)

dash of rum

1/4 tsp cloves

1/4 tsp nutmeg

Mix all ingredients well with electric mixer.  Store in covered container in the refrigerator.  Use about one heaping teaspoon (or more to suit your taste) per cup of boiling water or hot milk, add one jigger of rum or brandy.

Grandpa Gene on Right on trip from MO to WA

Cheddar and Buttermilk Biscuits

Cheddar & Buttermilk Biscuits

These are very similar to the biscuits they serve at Red Lobster. You can, of course, omit the cheddar cheese if you prefer.

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes

3 oz extra-sharp Cheddar, grated to yield 3/4 cup

2/3 cup buttermilk

Line a baking sheet with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda and salt until well blended. With a pastry blender or two table knives, cut the butter into the flour mixture until it’s texture is fine and looks a little like cornmeal with some butter chunks the size of peas. Stir in the grated cheese. Add the buttermilk and stir with a wooden spoon until the dough is wet, sticky, and shaggy; small areas of dry ingredients are fine.

Turn the dough out onto an unfloured board and knead about 12 times until the dough comes together and is smooth. Lightly flour the board and pat the dough into a 1-inch-thick square. Use a sharp knife to trim the edges of the square (this helps the biscuits rise). Cut the square into nine smaller squares. Transfer the biscuits to the lined baking sheet. Place in refrigerator about 20 minutes. 

Preheat oven to 375 F. Bake biscuits on middle shelf of the oven and bake 18 to 23 minutes until golden brown. Yields 9 biscuits.

Rick & Mom, Me, Mom & Dad about 1956

Crab and/or Shrimp Dip Base

Crab and/or Shrimp Dip Base

When Mom owned a small Seafood Market in Ocean Park, Washington, she used this as a "base" for making Crab and Shrimp dips to sell in the market. We often had some on the counter for people to sample (I must say, some people made pigs of themselves!)

3 pounds, whipped cream cheese (preferably Philadelphia brand)

1 small jar Old English or Pimento cheese spread

2-1/2 Tbs dried minced onion, reconstituted in water

2 Tbs Worcestershire Sauce

2 Tbs Lemon Juice

2 Tbs Mrs. Dash No Salt seasoning

1 tsp lemon pepper

Thoroughly blend all ingredients in a large mixing bowl (a stand mixer is best, especially for this large amount). For each cup of base, mix in about 1/4 cup each of sour cream and mayonnaise, and blend in 1/4 cup of salad shrimp or crabmeat. 

You can also use this base to make smoked salmon dip by adding about 1/4 to 1/2 cup finely flaked smoked salmon instead of shrimp or crabmeat.

Back Row, L & 2nd from L: Mom & Aunt Peggy
with friends in Oysterville, WA about 1937-38

Cheese Ball

Cheese Ball

A family Christmas tradition since the 1960s, but this appetizer is tasty at any time of the year!

2 8-oz packages cream cheese, softened

About 4 oz Blue Cheese, crumbled

1 jar Old English cheese

1 Tb dried minced onion

2 tsp Worcestershire sauce

1 cup toasted & finely chopped nuts*

Rehydrate the dried minced onion in the Worcestershire sauce for about 5 minutes. Blend cheeses with an electric mixer (easiest in a large stand mixer). Add onioin-Worcestershire sauce to the cheeses and mix to combine.

Place chopped nuts in a shallow bowl. Scoop about 1/4 of the cheese mixture at a time into the nuts and use the nuts as a coating to shape into flattened balls or log shapes. Wrap in plastic wrap and chill to firm. Serve with crackers.

*Note: Toast the nuts in a 325° F oven for 7 or 8 minutes and cool before chopping. A small food processor is the best way to chop the nuts very finely to more evenly coast the cheese balls.

Mom at the house in Nahcotta

Soft Peanut Brittle

Soft Peanut Brittle

This recipe is for a brittle very similar to the soft “Brittle with a cushioned crunch” that was sold by an Oregon company named “The Brittle Kettle” (they're no longer in business, although I don't know why--their candy was so good!). It's also like the centers in See’s Peanut Crunch, so if you need a chocolate~peanut "fix" you can drizzle the completed brittle pieces with melted chocolate for a real treat!

2 cups creamy peanut butter

1-1/2 cups granulated sugar

1-1/2 cups light corn syrup

1/4 cup water plus 2 tsp water (divided)

2 Tbs butter

2 cups peanuts, raw or toasted

1 tsp baking soda

1 tsp vanilla

In a double boiler over hot water, heat peanut butter while preparing syrup.

In a large saucepan combine sugar, corn syrup and 1/4 cup water.  Cook over high heat to 275° F. on a candy thermometer.  Lower heat to medium and add butter, stirring until melted.  Add peanuts and cook, stirring, for about 5 minutes until candy starts turning brown and reaches 300° F.

Remove from heat, and stir in baking soda that has been dissolved in the remaining 2 tsp water.  Add vanilla.

Working quickly, fold in warm peanut butter, stirring gently.  At once, pour candy mixture onto well-greased marble slab or cookie sheet.  Quickly spread as thin as possible.  The secret of the candy is quick cooling. 

To serve, break into serving-size portions. When cold, drizzle with melted chocolate, if desired.

Cousin Terri & Treeva (with Ginger)

Maple Walnut Shortbread Bars

Maple Walnut Shortbread Bars

COOKIE BASE:

1-1/2 cups flour

1/4 tsp salt

1/4 cups packed brown sugar

1/2 cup cold unsalted butter, cut into pats

TOPPING:

2 eggs

1/2 cup packed brown sugar

1/2 cup maple syrup

1 tsp vanilla extract

1 cup coarsely chopped toasted walnuts

Preheat oven to 350° F; grease a 9x13-inch baking pan.

Put the flour, salt and brown sugar in the bowl of a food processor and process to combine. Add the butter and process until the mixture begins to clump, scraping down the bowl several times. Spread mixture into pan and press down with bottom of measuring cup or with fingertips. Bake for 12 minutes, until dry-looking and firm to the touch.

Meanwhile, make the topping: put the eggs, brown sugar, maple syrup and vanilla in the food processor bowl (no need to wash after making the base) and process until well blended. Add the walnuts and pulse several times to combine and chop the walnuts into pea-size pieces. Do not over process or the walnut pieces will be too small.

Pour the topping over the cookie base and bake for an additional 18 to 22 minutes, until the topping is set, crisp and brown. Let cool completely on a wire rack. Run a sharp knife around the edge of the pan, then cut into squares or bars.

Teena & Treeva with friend Tarry, Nahcotta, WA

Soft and Chewy Caramels

Soft and Chewy Caramels

This recipe is fairly quick and easy. It can, of course, be varied by the addition of various types of chopped nuts (toasted and very finely chopped Brazil nuts make it truly special!). Also note that this recipe is a good idea to use the remainder of the sweetened condensed milk when making Joyfully Almond Chipper cookies, which require only 1/4 cup--just decrease the remaining ingredients & make about 2/3 of this recipe.

Vegetable cooking spray

1 cup butter

1 16-oz package light brown sugar

1 14-oz can sweetened condensed milk

1 cup light corn syrup

optional: 1 cup finely chopped nuts

Line an 8-inch square baking pan with foil, extending foil over edges of pan. Generously coat foil with cooking spray, set aside.

Melt 1 cup butter in a 3-quart saucepan over low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth. Bring mixture to a boil. Cook over medium heat, stirring often, until a candy thermometer registers 235° F.

Remove mixture from heat (if desired add nuts at this time), stir by hand 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.

Lift foil and caramels out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.

Sweet (but not chewy!) nieces Treeva & Teena

Joyfully Almond Chippers

Joyfully Almond Chippers

1 cup butter

2/3 cup brown sugar

1/2 cup granulated sugar

1 egg, lightly beaten

1/4 cup sweetened condensed milk *

1 tsp almond extract

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp salt

2 cups flaked coconut

2 cups semisweet chocolate chips

1 cup sliced almonds

Heat oven to 375 F. Combine butter and sugars in large bowl. Beat at medium speed until well blended. Combine egg, milk, extracts and mix into creamed mixture at low speed until blended. Combine dry ingredients and mix into creamed mixture at low speed until just blended. Stir in, one at a time, coconut, chocolate chips and almonds.

Drop by rounded spoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375 for 10 to 11 minutes or until golden brown. Do not overbake. Makes 3 dozen cookies.

* Note: since this requires so little of a can of sweetened condensed milk, instead of wasting the remainder one good recipe to use it on is Soft and Chewy Caramels.

Aunt Peggy & Uncle Lee at Nahcotta Dock

Toffee Bars

Toffee Bars

These chewy, nutty cookies are the result of modifying a recipe that was supposed to make a "Praline Pie." An added bonus: they're easy to make!

Base:

6 Tbs margarine, melted

1-1/4 cups graham cracker crumbs

1/3 cup sugar

Filling:

1/2 cup (1 stick) margarine, melted

2 cups firmly packed light brown sugar

1-1/2 cups all-purpose flour

2 tsp baking powder

2 eggs

2 tsp vanilla extract

2 cups coarsely chopped pecans, divided

1-1/2 to 2 cups semisweet chocolate chips

Mix margarine, crumbs and sugar in a 9x13 pan.  Press into bottom of pan.  Bake at 350° F for 5 minutes.

In a large bowl mix, using an electric mixer at low speed, mix melted margarine and brown sugar until blended.  Mix in flour, baking powder, eggs and vanilla until well combined.  Stir in 1-1/2 cups of the pecans and the chocolate chips.  Spread mixture on base and sprinkle remaining pecans over top.  Gentle press pecans into surface.  Bake at 350° F for about 30 minutes.  Cut into bars.

Bro

Grandma Maude's Oatmeal Cookies

Grandma Maude's Oatmeal Cookies

Okay, this is probably a pretty standard oatmeal cookie, but it is the only recipe I’ve found so far that was passed down by Grandma Maude McQuoid.

Grandma Maude (McQuoid)

1-1/2 cups butter, softened 

(original recipe called for shortening)

2 cups sugar

2 eggs, well beaten

3 cups flour

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

2 tsp baking soda

1/2 tsp salt

4 cups oatmeal

2/3 cup milk

1 cup chopped walnuts

1 cup raisins

Preheat oven to 375° F.  Line cookie sheet(s) with parchment paper.

Cream butter and sugar; then add the eggs.  Sift flour, soda, salt and spices together; stir in oats.  Add milk and flour mixture alternately to the butter mixture until it is well blended.  Stir in walnuts and raisins.

Drop by spoonfuls on cookie sheet and press down with glass which has been dipped in flour.  Bake until done (no time given--assume 10 to 12 minutes).

Snickerdoodles

Snickerdoodles

Treeva

Plain, simple cookies, but totally delicious

2-2/3 cup flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1-1/2 cup sugar

1 tsp vanilla

2 egg

Cinnamon Sugar

1/3 cup sugar

3 tsp ground cinnamon

Preheat oven to 375° Fahrenheit.  Line cookie sheet(s) with parchment paper.

Stir together flour, cream of tartar, baking soda and salt to combine thoroughly; set aside.  In shallow bowl or pan, stir cinnamon with the 1/4 cup sugar.

Combine butter and 1-1/2 cup sugar in mixing bowl; beat until fluffy.  Blend in vanilla, then beat in egg until well combined.  Gradually add flour mixture, beating just until well combined.

Drop dough by rounded teaspoons, six to eight at a time, into Cinnamon Sugar and roll to coat well, shaping into balls as you roll.  Place about 1-1/2 inches apart on baking sheets.

Bake about 10 minutes until edges are golden brown.  Transfer to rack to cool.  Makes about 36 cookies.

Halibut Olympia

This is a very simple and tasty way to prepare Halibut, which can taste fairly bland otherwise. The final Panko-crumb and cheese mixture adds a nice crunch to the recipe.

Halibut Olympia

Four 6-oz Halibut fillets

3 tablespoons lemon juice 

Topping:

1/2 cup grated Parmesan cheese

1/2 cup mayonnaise

1/2 cup softened butter

1/2 tsp salt

1/4 tsp white pepper

1/4 cup prepared mustard

(Dijon, champagne, stone ground or other interesting mustard)

3 Tbs chopped green onion (optional)

1/2 cup Italian-flavored* Panko crumbs

Additional 3 or 4 Tbs. grated Parmesan cheese

Preheat oven to 375°F. Butter a 9x13 pan. Place halibut in pan, sprinkle with lemon juice. Bake for about 7 to 8 minutes until almost done (almost opaque, but not quite).

While fish is baking, mix topping ingredients in a small bowl, and mix Panko crumbs and additional Parmesan in a separate bowl.

Remove halibut from oven and spread with topping mixture, and sprinkle Panko-Parmesan mixture over topping. Return fish to oven for additional 4 to 5   minutes until the mixture on top started to bubble or brown slightly and the crumbs begin to brown.

*The Italian-flavored Panko crumbs are excellent, but if you don't have them the plain will work fine

December 1945: Mom, Gram & Gramps on the Right; Aunt Peggy back left