Creamy Onion Frankfurters

I found this recipe and Cheesy Herbed Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

¼ cup butter
2 medium onions, thinly sliced
2 cloves garlic, minced
⅛ tsp dried basil
⅛ tsp dried thyme
⅛ tsp dried rosemary
⅛ tsp dried tarragon
¼ cup sour cream
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Melt butter in a large skillet over low heat.
  2. Add onions, garlic and herbs. Cover and cook, stirring often, for 15 minutes.
  3. Uncover and cook, stirring occasionally, until onions are limp and golden, about for minutes.
  4. Blend in sour cream until heated through.
  5. Cook frankfurters as desired (broil, grill, boil).
  6. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise. Toast lightly.
  7. Place frankfurters in baguettes and top with creamy onion mixture.
  • You can substitute yogurt for the sour cream.

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Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, chopped
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked short pasta (shells, rotini, farfalle, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I use bulk Italian sausage. If you use links you will need to remove the casings.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chiles (e.g., Ro-Tel) for the canned tomatoes and the chiles.
  • You can substitute plain yogurt for the sour cream.

Green Chile Sauce with Meat

This recipe is from my mother’s friend Charlene Herman. The original recipe does not have amounts for many of the ingredients, so I am updating it to include them.

Servings: 6

1 lb hamburger
1 cup onion
4 Tbsp bacon fat or olive oil
4 Tbsp flour
1 cup hot water
1 beef bouillon cube
1 cup green chile, roasted, peeled & chopped
1 clove garlic, minced
salt, to taste

  1. Brown hamburger & remove from pan. Drain off fat.
  2. Add bacon fat or olive oil to pan. Add onion & cook until softened.
  3. Add garlic & cook just until fragrant.
  4. Add flour and stir until slightly browned.
  5. Add hot water, stirring constantly until well mixed.
  6. Add bouillon cube & cook until dissolved.
  7. Add chile. Salt to taste & simmer for 15-20 minutes.
  8. Serve over pinto beans.
  • My mother always had a jar of bacon fat by the stove – she saved it every time she cooked bacon for breakfast. I don’t have this available (and probably wouldn’t use this much even if I did) so I use olive oil instead. If you want the bacon flavor, I would recommend chopping & cooking a couple slices of bacon and including the bacon as well as its fat in the recipe. Add enough olive oil to make a total of 4 Tbsp so that your sauce will be the right consistency.

Green Chile Sauce

This is a recipe that my mother had as long as I can remember, but I don’t know where she got it. It is very similar to the Basic Green Chile Sauce on the Focus New Mexico site. The original recipe was cooked in melted shortening, but I use olive oil for everything now, so I’m going to update the recipe.

Servings:

1 Tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp flour
1 cup chopped green chile (roasted, peeled & seeded)
1 1/2 cups chopped tomatoes (fresh or 15 oz can)
salt to taste

  1. Heat oil and saute the onion a few minutes, until softened.
  2. Add garlic and cook just until fragrant.
  3. Stir in the flour, cook two minutes.
  4. Slowly add the stock, stirring constantly.
  5. Add the chile & tomatoes. Cover and simmer 20-30 minutes, stirring occasionally. Add water or stock if sauce gets too thick.

One-Pot Creamy Ranch Chicken

This is adapted from Rachael Ray’s One-Pot Creamy Ranch Chicken Succotash. I love the flavors, but I prefer it without the beans. I also omitted the tomatoes & dill.

Servings:

1 cup corn kernels, fresh or frozen
4 chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 Tbsp extra virgin olive oil
1/3 pound bacon, chopped
1 pound potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
8 ounces cream cheese, softened
2 Tbsp fresh chives, finely chopped
2 Tbsp fresh flat-leaf parsley, finely chopped
2 cloves garlic, grated
1-2 tsp hot sauce (to taste)
warm crusty bread, for serving

  1. Sprinkle the chicken with salt and pepper.
  2. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken and cook until browned. Remove the chicken to a plate.
  3. Add the bacon to the pot and cook until crisp, then remove to a plate.
  4. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes.
  5. Add the corn, onions and chile pepper and brown 8 to 10 more minutes.
  6. Stir in the chicken stock. Return the chicken and bacon to the pot and simmer 10 minutes.
  7. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the pot and stir until well combined.
  8. Add the hot sauce.
  9. Serve with toasted English muffins or warm sourdough bread.
  • You can substitute 1 pound ground turkey for the chicken pieces. This is not quite as fancy a dish, but it is very tasty & economical.

Judy Joo’s Krazy Korean Burgers

This recipe is based on Judy Joo’s Korean Food Made Simple on Cooking Channel.  The recipe was not posted on the network website, so my daughter, Alycia, & I estimated the ingredient amounts while re-watching the episode – we think they turned out great!  These burgers are tender and wonderfully seasoned. 

Servings: 4

1/4 lb pancetta or bacon
1 medium onion
2 cloves garlic
2 tsp grated ginger
1 lb ground beef
1 Tbsp soy sauce
1/2 Tbsp sesame oil
2 tsp sesame seeds
1 tsp sugar
1 tsp pepper
1 tsp salt
2-3 tsp gochugaru (Korean chile flake)
1 Tbsp gochujang (Korean fermented chile paste)
1 Tbsp doenjang (Korean fermented soybean paste)
1/4 cup carbonated water

  1. Combine pancetta or bacon, onion, garlic & ginger in  a food processor and pulse until finely ground.
  2. Place in a bowl & add remaining ingredients.
  3. Mix gently with hands until thoroughly mixed.
  4. Form into patties and grill.
  • Judy serves this with Korean Ketchup (1/4 cup ketchup mixed with 1 Tbsp gochujang) and Asian Mayo (Korean mayo thinned with kimchi juice). I have not tried the mayo yet, but the Korean Ketchup is my new favorite burger topping! 
  • If you haven’t used gochugaru or gochujang before, this may seem like a lot of chile, but it is not a very spicy chile. You can reduce the amount if you like. 
  • We like to make these as sliders – it makes about 10.  Hawaiian rolls make delicious buns for these. 

Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

Moussaka

My mother cut this recipe out of a magazine in the 70s. I have a photocopy of it, but it does not show the magazine’s name. Like many old photocopies, it is faded and very difficult to read. The recipe, however, is as delicious as always.

Servings: 6

Meat Sauce

2 Tbsp butter
1 cup onion, diced
1 ½ lbs ground beef or lamb
1 clove garlic, crushed
½ tsp oregano, dried
½ tsp dried basil
½ tsp cinnamon
dash freshly ground black pepper
1 tsp salt
16 oz tomato sauce
2 Tbsp dry bread crumbs

  1. Melt butter in 4 quart Dutch oven.
  2. Add onion and meat, stirring until brown, about 10 minutes.
  3. Add garlic, herbs, & spices. Cook until fragrant, 1-2 minutes.
  4. Add tomato sauce, bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  5. Stir in bread crumbs.
Eggplant

2-2 ½ lbs eggplant
½ cup butter, melted
salt

  1. Halve unpeeled eggplant lengthwise, then slice ½ inch thick.
  2. Place in broiler pan and brush lightly with melted butter. Sprinkle lightly with salt.
  3. Broil 4 inches from heat, 4 minutes per side, or until golden.
Bechamel (Cream Sauce in original)

2 Tbsp butter
2 Tbsp flour
½ tsp salt
dash pepper
2 c milk
2 large eggs

  1. In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper.
  2. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat.
  3. In a small bowl, beat eggs.
  4. Temper eggs by adding a small amount of hot bechamel sauce, whisking constantly. Return mixture to saucepan. Mix well and set aside.
Topping

½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated

Assembly
  1. Preheat oven to 375℉.
  2. In the bottom of 9″x13″ baking dish, layer 1/2 of the eggplant, overlapping slightly.
  3. Mix cheeses. Sprinkle 3 tablespoons over eggplant.
  4. Spoon meat sauce over top.
  5. Sprinkle with 3 tablespoons cheese.
  6. Layer rest of eggplant, overlapping as before.
  7. Pour cream sauce over all.
  8. Sprinkle top with remaining cheese.
  9. Bake 35-40 minutes or until golden brown and top is set. If desired, brown top under broiler for 1 minute. Cool slightly before serving.
  • You can replace the Cheddar cheese with more Parmesan.

Flank Steak Islandia

recipe from Sara Garretson – a friend of my mother’s in New Mexico

1 1/2 lb flank steak
juice & zest of one lemon
1/4 cup oil
1/4 cup soy sauce
1 tsp ginger, grated
1 clove garlic, minced
1 tsp brown sugar
lemon wedges

  1. Trim fat and membrane from steak. Place in a shallow, non-metallic pan.
  2. Combine remaining ingredients, except lemon wedges, and pour over steak.
  3. Marinade for 1 hour, turning occasionally.
  4. Drain. Heat remaining marinade to a boil, then remove from heat.
  5. Grill steak over coals for 7 minutes on each side, basting with marinade.
  6. Slice very thinly, diagonally & across the grain.
  7. Serve with lemon wedges.
  • This grilling time will produce a medium rare to medium steak.

John’s Prize-Winning Green Chile Stew

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth

  1. Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.