TABLE OF CONTENTS
TABLE OF CONTENTS
ABOUT THIS BOOK
BREAKFAST AND BRUNCH
Cranberry-Flavored Cream of Wheat Pudding (Roosamanna)
Oatmeal Pancakes
Wild Rice Pancakes
Dried Fruit Pancakes
Oatmeal Pecan Pancakes
Pumpkin Flapjacks with Cider Walnut Syrup
Blueberry French Toast
Blueberry-Topped French Toast Casserole with Fresh Berry Syrup
Refrigerator Coffeecake
Sticky Caramel Pecan Rolls
Quick Breakfast Sausage
Crustless Asparagus Quiche
Bacon, Mushroom, and Cheese Crustless Quiche
SIDE DISHES
Basic Mashed Potatoes
Mashed Potatoes au Gratin
Easy Duchess Potatoes
Creamy Potato Casserole
Sage and Garlic Mashed Potatoes
Potatoes Vinaigrette with Bacon
Potato Casserole with Ham and Cheese
Double-Baked Sweets with Curried Marshmallows
Corn Soufflé
Yellow Squash Casserole
Dirty Rice
Andouille Sausage Dressing
Stovetop “Baked” Beans
Joe’s Baked Beans
Tangy Green Beans
Green Bean Casserole
Lemony Spinach Bake
Stuffed Zucchini
Sweet-Sour Cabbage
Red Cabbage and Potatoes
Basic Grits
Cheesy Grits
Herbed Grits
Morning Grits
SALADS
Wilted Spinach Salad
Original Caesar Salad
New Caesar Salad
Seven-Layer Salad
Broccoli Salad
Cucumber and Onion Salad
Lemon Fennel Slaw
Asian Slaw
Slim Summer Potato Salad
Baked Potato Salad
Red, White, and Blue Potato Salad
Grandma Carrie’s Potato Salad
Tangy Potato Salad
German Potato Salad
Chicken Salad
Grandma Linahan’s Macaroni Salad
Fast Farfalle Salad
Summer Black-Eyed Pea, Corn, and Vidalia Salad
SOUPS AND STEWS
All-Purpose Slow-Cooker Broth
Roasted Tomato Soup
Hershel’s Six-Bean and Barley Soup
Smoky Pea Soup with Ham and Cream
Clam Chowder
Shrimp and Fish Chowder
Mom’s Turkey Soup
Mexican Chicken Soup
Mom’s Vegetable Beef Soup
Beef Stew
Slow-Cooker Beef and Guinness Stew
Red Wine Braised Oxtails with Butternut Squash and Pearl Onions
Beef Daube Provencal
Irish Stew
Bohemian-Style Chili
Tex-Mex Chili
PASTA
Tomato Sauce
Geri DeStefano’s Spaghetti Sauce
My Favorite Baked Macaroni and Cheese
Fettuccine Alfredo
Lasagna
Vegetarian “Lasagna”
Turkey Lasagna
Inside Out Ravioli
Spaghetti in Mushroom Sauce with Sausage
Pasta and Fagioli with Greens
Creamy Corned Beef and Pasta
Garlic Shrimp and Linguini
MEATS
Apple Cider Pork Shoulder Roast
Ginger Pork
Pork Tenderloin with Onions and Apples
Slow-Cooked Pulled Pork and Spicy Slaw for a Crowd
Lemon-Fennel Country Ribs
Beef Bourguignon
Roast Beef with Gravy
Lee’s Marinated Skirt Steak
Slow Lemon Brisket
New England Boiled Brisket
Beef Brisket with Onion Sauce
Beer-Braised Brisket with Onions
Veal Paprika Fricassee with Dumplings
Brats with Whiskey-Glazed Onions
Leg of Lamb with Honey and Soy Sauce
Whatchacallit Meat Loaf
Ham-Hamburger Meat Loaf
Pizza Loaf
Meatballs with Tomato Gravy
POULTRY AND FISH
Lemon-Garlic Roast Chicken
Herbed Chicken with Vegetables
Cornish Hens with Tomatoes and Olives
Sauté of Chicken with Paprika
Turkey with Cider Glaze
Soused Herring or Mackerel
Classic Chicken, Leek, and Fennel Pot Pie
Easy Salmon Pot Pies
BREADS
Yorkshire Pudding
Aunt Iva’s Vermont Popovers
Favorite Oat Bran Muffins
Sour Cherry Muffins
Applesauce Muffins
Jalapeno Corn Muffins
Irish Soda Bread
Coffee Bread
Singing Hinnie
Blueberry Orange Bread
Almond Mandelbrot (Nut Bread)
COOKIES AND BARS
Easy Butter Cookies
Chocolate Marshmallow Popcorn Balls
Coconut Macaroons
Chewy Chocolate Almond Meringue Cookies
Aunt Ovie’s Unbaked Cookies
Gingersnap Crackle Cookies
Lemon Delights
Peanut Butter Dream Bars
Fudge Squares
Peanut Butter and Fudge Brownies
Blondies
PUDDINGS AND CRISPS
Cherry Crisp
Rhubarb Bread Pudding
Rhubarb and Berry Filling and Topping
Extra Chocolatey Chocolate Pudding
Cinnamon Chocolate Pudding
Aztec Chocolate Pudding
Butterscotch Pudding
Butterscotch Sundae Sauce
PIES AND TARTS
Lemon Meringue Pie
Granny Mildred’s Lemon Icebox Pie
Miracle Coconut Custard Pie
Family Favorite Pumpkin Pie
Presidential Pie
Rustic Jewel Strawberry Tart
Sherbet Tart
CAKES
Hedgehog Tipsy Cake
Quick Tipsy Pudding
Banana Coffee Cake
Applesauce Spice Cake
Fresh Apple Cake
Upside-Down Cake
Luscious Cream Cheese Pound Cake
Chocolate Shortcake with Fresh Berries
Ice Water Fudge Cake
Triple-Layer Chocolate Cake
Ice-Cream Cake
SOURCES
ABOUT THIS BOOK
The recipes in this book were selected from 25 years of the Chicago Tribune’s best food reporting.
Several of the recipes were created in the Tribune test kitchen. Many of the recipes include nutrition
information to aid in menu planning.
BREAKFAST AND BRUNCH
Cranberry-Flavored Cream of Wheat Pudding (Roosamanna)
This recipe comes from Kellie Lowery of Chicago. It is based on a traditional Estonian dessert recipe.
Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 4 to 6 servings
1 quart cranberry juice
2/3 cup cream of wheat
1/4-1/2 cup sugar
Grated rind of 1/2 lemon
1/2 teaspoon vanilla
Milk, half-and-half, or whipped cream
1. Combine cranberry juice and cream of wheat in 2-quart saucepan. Heat to boil. Add sugar and
lemon rind, stirring constantly. When it thickens, about 3 minutes, remove from heat.
2. Transfer to large mixing bowl. Beat with an electric mixer until fluffy, about 5 minutes. Add
vanilla. (It changes texture and color and becomes a lighter pink). Refrigerate until cold. Serve with
milk, half-and-half or whipped cream.
Oatmeal Pancakes
These pancakes are terrific, tasting the way whole wheat should but somehow never does. Still, they’re
even better with the addition of wild rice or mixed dried fruit. Based on an idea from the Minnesota
Nice Cafe in Bemidji, Minn., and a recipe in the 1943 “Joy of Cooking.”
Prep: 15 minutes
Cook: 7 minutes per batch
Makes: 4 to 6 servings (16 to 18 pancakes)
1 1/3 cups rolled oats (4.25 ounces)
1 cup flour (4.25 ounces)
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
2 eggs, lightly beaten
2 cups buttermilk
Butter
1. Grind the oats in a blender until they are as fine as flour. Combine the oats, flour, sugar, salt, baking
powder, baking soda and cinnamon in a large bowl. In a separate bowl, mix together the lightly beaten
eggs and buttermilk.
2. Stir the buttermilk mixture into the flour mixture in a few quick strokes. All of the dry ingredients
should be moistened, but don’t worry if there are a few small lumps. (Don’t over mix.)
3. Heat a griddle or skillet over medium-high heat. Brush lightly with butter; ladle out the pancakes in
roughly 1/4-cup amounts. Cook until the bubbles stop rising from the bottom and the top surface looks
slightly dried out, 3-4 minutes.
4. Flip pancakes; cook until center feels lightly set when you press top with your fingertips, about 2
minutes. Keep pancakes warm in the oven until all are cooked.
Nutrition information
Per serving: 214 calories, 4 g fat, 1 g saturated fat, 65 mg cholesterol, 34 g carbohydrates, 10 g
protein, 829 mg sodium, 3 g fiber
Variations
Wild Rice Pancakes
Gently fold 2 cups cooked, cooled wild rice into the batter in step 2.
Dried Fruit Pancakes
Place 1 cup mixed dried fruit (raisins, cherries, cranberries, chopped apricots, etc.) in a bowl; cover
with orange juice. Let stand until softened slightly, about 20 minutes; drain. Or warm the mixture in
the microwave, 30 seconds; let stand, 5 minutes. Then drain. Gently fold the drained fruit into the
batter in step 2.
Oatmeal Pecan Pancakes
This recipe comes from Valerie Lorimer of Evanston.
Preparation time: 15 minutes
Cooking time: 4 to 5 minutes per batch
Yield: 12 to 16 pancakes
1 1/2 cups whole wheat flour
3/4 cup rolled oats
1/2 cup packed light brown sugar
1 tablespoon honey-crunch wheat germ
1 teaspoon baking powder
1 carton (8 ounces) plain yogurt
1 cup milk
1 large egg
1/2 cup chopped pecans
Vegetable oil for cooking
1. Mix flour, oats, sugar, wheat germ and baking powder in a large bowl. Mix yogurt, milk and egg in
another bowl. Add to dry ingredients and mix well. Fold in pecans.
2. Heat a film of oil on a large griddle. Spoon batter into rounds. Cook, turning once, until browned on
both sides.
Pumpkin Flapjacks with Cider Walnut Syrup
Hot flapjacks with pumpkin and cinnamon make a great breakfast fare for fall days. For a special
treat, the pancakes are topped with brown sugar, apple cider, and walnut syrup.
Six to eight servings
Preparation time: 35 minutes
Cooking time: 20 minutes
Cider walnut syrup:
2 cups light brown sugar
1 cup apple cider
1/4 teaspoon cinnamon
1/2 cup coarsely chopped walnuts
Flapjacks:
1 1/2 cups each: whole wheat flour, all-purpose flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon each: salt, cinnamon
1/2 teaspoon each: ginger, nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
4 eggs, separated
4 cups buttermilk
1/2 cup canned solid-pack pumpkin
Butter for cooking
1. For cider walnut syrup, mix all ingredients in medium saucepan. Boil, stirring occasionally, 3
minutes. Remove from heat. Keep warm.
2. For flapjacks, put flours, rolled oats, baking powder, baking soda, sugar, salt, cinnamon, ginger and
nutmeg in food processor. Process until blended. Add butter; process with on-off turns until mixture
resembles coarse crumbs.
3. Beat egg whites in small mixer bowl until soft peaks. Beat egg yolks, buttermilk and pumpkin in
large mixer bowl until smooth. Using a wooden spoon, stir in flour mixture just until mixed. Fold in
beaten egg whites.
4. Heat large non-stick griddle or 2 skillets until hot. Melt a little butter on griddle. Spoon batter onto
griddle in several places, making 3-inch round pancakes. Bake until golden on bottom; flip; bake
second side until golden. Remove from griddle. Repeat, using more butter until batter is used. Serve
immediately with warm syrup.
Blueberry French Toast
This recipe comes from Fran Fredericks of North Aurora.
Preparation time: 20 minutes
Chilling time: Several hours or overnight
Cooking time: 45 minutes
Yield: 6 to 8 servings
1/2 loaf (8 ounces) French or Italian bread
2 cups fresh blueberries
8 large eggs
3 cups milk
2 tablespoons sugar
1 teaspoon vanilla or almond extract
Pinch salt
1 cup rolled oats
1 tablespoon butter, cut in small bits
Maple, blueberry, or boysenberry syrup
1. Cut the bread into 3/4-inch thick slices. Arrange in a buttered 13-by-9-inch baking pan. Scatter
blueberries over.
2. Whisk eggs in a large bowl until frothy. Add milk, sugar, flavoring and salt and mix well. Stir in
oats then pour over bread and berries, making sure all the bread is soaked. Distribute butter pieces
evenly over, cover tightly and refrigerate several hours or overnight.
3. Fifteen minutes before baking, heat oven to 350 degrees. Bake, uncovered, until set in center, 40 to
45 minutes. Serve warm with syrup.
Blueberry-Topped French Toast Casserole with Fresh Berry Syrup
With a breakfast dish so sweet and indulgent, you’ll hardly need syrup — use pure maple if you must.
Or, gild the lily and serve it with the easiest berry sauce ever. All you need is berries, lemon, sugar,
and a microwave. Here’s a secret: Leftover French toast casserole makes a terrific late-night snack.
Enjoy it super-cold topped with a spoonful of cold milk or softened vanilla ice cream after everyone
has gone to bed.
Prep: 20 minutes
Stand: 30 minutes
Cook: 45 minutes
Makes: 6 servings
12 ounces challah bread or egg twist bread, cut into 1 1/2-inch cubes, about 8 generous cups
5 large eggs
1 1/2 cups skim milk
3/4 cup half-and-half or whole milk
1 1/2 teaspoons vanilla
Large pinch salt
Berry topping:
6 tablespoons unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Large pinch salt
1/4 cup flour
2 generous cups blueberries
Confectioners’ sugar
Plain yogurt (or whipped crème fraiche) and/or fresh berry syrup, see recipe
1. Butter the bottom and sides of a deep 8-inch square baking pan. Put the bread into a large bowl.
2. Put eggs, milk, half-and-half, vanilla and salt into a bowl or blender. Mix well. Pour over the bread.
Stir gently to coat the bread. Transfer to the prepared pan. Let stand while the oven heats (or
refrigerate covered up to several hours).
3. Heat oven to 350 degrees. Meanwhile, for berry topping, beat butter in medium bowl with a wooden
spoon until light and creamy. Stir in sugar, cinnamon and salt until smooth. Stir in flour until well
mixed. Gently stir in blueberries to coat them well.
4. Dollop the blueberry mixture evenly over the bread mixture. Bake until top is golden and puffed
and berries are soft and tender, about 45 minutes. Cool on wire rack, 5 minutes.
5. Use a spatula to cut mixture into squares. Sprinkle generously with confectioners’ sugar. Serve with
a spoonful of plain yogurt or whipped crème fraiche and fresh berry syrup.
Nutrition information
Per serving: 478 calories, 23 g fat, 12 g saturated fat, 248 mg cholesterol, 55 g carbohydrates, 15
g protein, 429 mg sodium, 3 g fiber
Fresh Berry Syrup
Serve warm over the blueberry French toast or chilled over ice cream. For a breakfast parfait, layer it
with plain nonfat Greek yogurt, sliced bananas, and granola.
Prep: 5 minutes
Cook: 2 minutes
Makes: about 2 cups
2 cups diced strawberries
1 generous cup fresh raspberries, blueberries or black raspberries (or a combination)
2 to 3 tablespoons sugar, to taste
Grated lemon zest from 1/4 of a lemon
Pinch salt
Put all ingredients into a microwave-safe dish. Cover with lid or plastic wrap vented at one corner.
Microwave on high, stirring once, until berries are softened, 2 minutes. Stir well; allow cooling.
Nutrition information
Per 1/4 cup serving: 34 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 0 g
protein, 19 mg sodium, 2 g fiber
Blueberry-Topped French Toast Casserole with Fresh Berry Syrup
Refrigerator Coffeecake
Dorothy Wenderski of Niles describes this coffeecake as unusual because it starts in a cold oven, “and
there it rises,” she writes. According to Wenderski, slower going with this cake makes it better. “The
cake takes on more flavor if allowed to ‘season’ for a day after baking,” she writes. She received the
recipe from her maternal aunt, Florence Mondrall.
Preparation time: 30 minutes
Resting time: 12 hours
Cooking time: 1 hour
Cooling time: 1 hour
Yield: 10 servings
1 envelope (2 1/4 ounces) active dry yeast or 1 package (1 ounce) yeast cake
1/4 cup lukewarm water
2 sticks (1/2 pound) unsalted butter, cut into small pieces
1 cup scalded milk
1/4 cup granulated sugar
1/2 teaspoon salt
2 eggs, separated
3 1/2 cups flour
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans
1 cup confectioners’ sugar
1 teaspoon vanilla or almond extract
1. Stir the yeast into the water in a small bowl; set aside. Place the butter in a large bowl; stir in hot
milk, stirring until butter melts. Stir in the yeast mixture, sugar and salt until combined. Whisk the
egg yolks in a small bowl; stir into mixture. Stir in 1 cup of the flour. Cover; set mixture aside 5
minutes.
2. Stir in the remaining 2 1/2 cups of flour, mixing well with a wooden spoon. Cover with damp cloth;
refrigerate 12 hours.
3. Divide dough in half; roll each half into a 14-by-20-inch rectangle on a floured surface; spread
reserved egg whites on one of the rectangles. Spread with half of the brown sugar and nuts. Repeat
with remaining rectangle.
4. Roll up each rectangle jellyroll style; place rolls around the tube of a greased angel food cake pan;
cut slits in the top of the rolls every 2-3 inches; transfer to a cold oven. Heat the oven to 375 degrees;
bake until an inserted tester comes out clean, about 1 hour. Cool in pan 10 minutes; unmold onto a
wire rack to cool completely, about 1 hour.
5. Place confectioners’ sugar in a small bowl; stir in enough water to make a smooth glaze. Stir in
extract. Drizzle over cooled cake.
Nutrition information
Per serving: 557 calories, 39% of calories from fat, 24 g fat, 13 g saturated fat, 93 mg cholesterol,
76 g carbohydrates, 11 g protein, 156 mg sodium, 3 g fiber
Sticky Caramel Pecan Rolls
If it’s totally self-indulgent, incredibly rich, unbelievably delicious breakfast rolls you want, then the
recipe below is for you. For Sunday brunch, start the dough the night before so the rolls can be baked
fresh and served warm the next morning. Or skip the overnight refrigerator rising time to make the
rolls the same day. Simply punch the dough down after the first rising and let it rise a second time in a
warm place until doubled in volume — about one hour. Then proceed as directed.
One dozen
Preparation time: 1 hour
Rising time: 1 1/2 hours plus overnight
Baking time: 40 minutes
1/2 cup milk
1/4 cup granulated sugar
3/4 teaspoon salt
6 tablespoons butter
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 whole egg
1 egg yolk
4 cups sifted flour, about
3 tablespoons water
10 tablespoons melted butter
1 cup packed dark-brown sugar
1 1/2 cups pecan halves
Filling:
1/4 cup melted butter
1/2 cup packed dark brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
1. Put milk, granulated sugar, salt, and 6 tablespoons of the butter in saucepan. Heat until hot and
sugar is dissolved. Remove from heat; cool to warm.
2. Put yeast and warm water in large bowl. Let stand until bubbly. Stir in butter mixture, egg, egg