Jeanne's Potluck Beans

This recipe was given to me by my friend and co-worker Jeanne Miller. She was a great cook and these beans were a hit at many an end-of-season party at Fort Stevens State Park. Jeanne, Jeanne, Reservation Queen! You are missed.

Potluck Beans

1/2 Lb Bacon, Diced

1/2 Lb Hamburger

Grandpa Christy on right
ca 1928, Alaska

1/2 onion, Chopped

1 can Kidney Beans, drained

1 can Butter Beans, drained

1 can Pork & Beans, UNdrained

1/2 cup Catsup

1 to 2 Tbs barbeque sauce

1 tsp salt

1 tsp dry mustard

1/2 cup brown Sugar

1/4 cup pineapple juice *

2 Tbs vinegar

     (Jeanne didn't say what type, I generally use apple cider vinegar)

Brown bacon in a dutch oven.  Add hamburger and onion and cook until browned. Add all remaining ingredients to bacon and hamburger mixture.  Cook over medium heat until liquid is reduced (or you can bake in casserole in 350° oven). Can be kept warm in a crock pot if serving at a party.

* I usually just put in a small can of crushed pineapple

Individual Prawn Pizza

This is my variation on an appetizer Lobster Pizza I had at Red Lobster. Ingredient portions can, of course, be increased to make a larger pizza using Boboli or other type of pizza crust. The Red Lobster’s crust was a thin, crispy type. This recipe is for just one pizza, which is adequate for a single meal, but you can increase amounts and use larger pans if you want to make these for appetizers.

Individual Prawn Pizza

Gordita Tortilla

Basil Pesto

Fresh-grated Parmesan cheese

Diced and drained Roma or vine‑ripened tomato

7 or 8 cooked, peeled and deveined prawns, cut into pieces

Shredded mozzarella cheese*

Preheat oven to 350° F. Line pizza pan with foil; drizzle a small amount of olive oil on foil, then use paper towel to rub onto foil. Lightly sprinkle the foil with coarse salt.

Place gordita tortilla on foil. Spread a thin layer (about a soup spoonful) of pesto thinly over the tortilla. Spread (or grate) the Parmesan cheese over the pesto layer. Spread chopped tomato and  prawns evenly over crust. Top with shredded cheese. Bake for 10 to 11 minutes until cheese is melted and crust is crispy; cut into slices and serve.

* I just use one of those packaged string cheeses when I need a little grated mozzarella, but watch out for your fingers when grating it!

Rick with Treeva and Teena

Crab and Shrimp Pasta Salad

Unless you catch your own, crab is expensive. Adding it to this pasta salad is a good way to satisfy the craving without breaking the bank! The addition of the less expensive pink shrimp helps enhance the seafood flavor of this dish, which is one we sold sometimes at Mom's seafood market in Ocean Park.

Crab and Shrimp Pasta Salad

8 oz small seashell macaroni, uncooked

1 Tb vegetable oil

1 cup mayonnaise

1/3 cup chili sauce

1/4 cup sour cream

1 Tb lemon juice

6 hard-cooked eggs, chopped (reserve 2 yolks for garnish, if desired)

1/2 pound fresh crab meat

1/2 pound fresh cooked shrimp (small pink "salad shrimp")

4 stalks celery, sliced

1/2 cup finely chopped white onion

optional: 1/2 cup finely chopped red bell pepper

Cook macaroni according to package directions; drain well and place in a large bowl. Add vegetable oil and toss gently to combine. Cover and chill thoroughly.

Combine mayonnaise, chili sauce, sour cream and lemon juice in small bowl; stir well. Set aside.

Add chopped eggs, crab, shrimp, celery, onion, plus red pepper (if desired) to chilled macaroni. Add sauce and gently stir to combine. Cover and chill at least 3 hours. If desired, sieve reserved egg yolks through a strainer to garnish. Makes about 10 servings.

Mom and Dad July 5, 1951
Nahcotta, WA

Graham Cracker Pie

This is a family favorite which Mom made often in the 1960s. We always called it Graham Cracker Pie even though I suppose it is actually more of a Vanilla Cream Pie. Perhaps it was because the crust was made from Graham Crackers (so much easier than rolling out pie dough!) and also because some of the crumbs are sprinkled on top before the meringue gets browned in the oven. It is a simple pie, somewhat nostalgic I guess, but there is something sublime about the combination of the vanilla pudding, the crust and the meringue. Its older and more sophisticated cousin would be the French dessert Oeufs a la Neige (Floating Island).

Graham Cracker Pie

Mom & Dad, Summer 1951



CRUST:

6 Tbs melted butter

1‑1/4 cups graham cracker crumbs

1/3 cup sugar

1/2 tsp cinnamon

FILLING:

2 cups whole milk

1/2 cup sugar

2 egg yolks (reserve whites for meringue topping)

2 Tbs cornstarch

1/16 tsp salt

1/2 tsp vanilla

Preheat oven to 300° Fahrenheit. Mix crust ingredients in 9-inch pie plate. Reserve 1/2 cup of the crumbs for topping; press remainder into bottom and sides of pan.  Heat milk in saucepan; mix egg yolks, sugar, cornstarch and salt together and add to milk.  Stir over heat until thick.  Remove from heat and flavor with vanilla. Gently pour into crust.

Cover with topping made from two egg whites stiffly beaten and sweetened with 2 Tbs powdered sugar.  Sprinkle the 1/2 cup reserved crumb mixture on top of meringue and bake at 300° F. until browned--about 20 minutes.

Cool, then chill in refrigerator for several hours before serving.

Cheesy Clam Fritters

There are probably thousands of clam fritter recipes. This one is good, especially for those people who may not like to be overwhelmed by the taste of clams. The corn and cheese mellow out the flavor of the clams--and of course if perhaps you don't have enough clams to make fritters for a crowd, these extra ingredients provide a flavorful filler.

Cheesy Clam Fritters

1-1/2 cup minced clams

   (fresh razors are best, but canned minced clams can be used)

1-1/2  cup cheddar cheese, grated

1  cup whole kernel corn, drained

    (not "Niblets" as they're too crunchy in this recipe)

3 Tbs butter, melted

3 Tbs flour

2 eggs, separated

Mix clams, cheese, corn, butter, flour and egg yolks together.  Beat egg whites until they form soft peaks. Fold whites into clam mixture.  Drop by large spoonfuls into hot oil, heated to 375 degrees.  Cook until golden brown on both sides.


Mom showing off one of her clams, May 1979
(friend Carol Fish still looking for a clam!)



Clam Fritters

These are more like croquettes--light and crispy on the outside.

Clam Fritters

2 cups ground clams (or chop finely in food processor), drained

1/4 cup corn starch

1/4 cup cracker crumbs

1/4 tsp salt

pinch of cayenne pepper

2 cups ground clams (or chop finely in food processor), drained

3 egg whites

Mix together clams, cornstarch, cracker crumbs and seasonings. Beat egg whites until soft peaks form. Gently fold egg whites into clam mixture. You may not need all of the egg mixture--you want the fritter batter to be light and not too "doughy" (if you end up with too thin a batter you can add a bit more cracker crumbs and/or ground clams if you have them).

Heat about 1/2-inch oil in skillet. Drop batter by spoonfuls (I use a soup spoon) into hot oil. When first side is browned, use two forks to flip and fry the other side. They should be fried fairly quickly so that they don't absorb too much oil, but you do want them to be cooked through. Drain on paper towels. Serve with tartar sauce. Makes about 10 to 16 fritters.



Grandpa Don Christy, who taught us all how to clam
(blind in one eye and bad vision in the other, but boy could he spot a clam!)



Cheese Bread

There used to be an Italian restaurant just west of The Doughboy Monument in Astoria, Oregon which had the best cheese bread. Unfortunately it burned down one night, so no more cheese bread! Fortunately, after experimenting with various combinations such as cheese and cream cheese I finally hit on this version which is as good as I recollect the original being. It is quick, easy and delicious. Unfortunately, it has a ton of fat and calories ... but serve it with a green salad and you won't feel too guilty!

Cheese Bread

Shredded Monterey Jack or Pepper Jack cheese

(Other cheeses will also work, but will naturally have a different flavor)

Ranch Dressing (or you can just use Mayonnaise)

French bread

Mix the cheese and dressing together‑‑somewhat similar to mixing tuna fish.  Split and lightly toast the french bread loaf (I generally use the individual sourdough sandwich rolls, but the spread can also be used on whole split loaves or on individual slices). Spread with the cheese mixture (not too thickly), and broil until cheese is hot and bubbling.

Notes: I haven't given any quantities, as it will depend on just how much Cheese Bread you want to make. You can store any unused mixture in the refrigerator for a day or so. For a really deluxe version you can also mix in either some smoked salmon, small cooked shrimp, or some cooked crab meat--delicious!

My brother Rick