NIGHTS AT THE ROUNDTABLE

Music might be the language of the gods, but food is the universal language of humankind.

We meet over food. Fall in love. Party, and grieve with food. Our first connection with other humans involved nourishment. It’s no wonder we gravitate toward the kitchen in our house. I’ll be standing at the stove when guests arrive, and as comfy as I try to make the other places in our home, everyone still wants to gather in the kitchen.

Sunday night I sat at our large round dining table with our grown children after family dinner. Little ones chased each other in and out of various doorways, dishes clanged in the sink as Gumpa loaded the dishwasher for the first round. The kids and their teenagers who were there started discussing their favorite family meals: Chicken in a Pot, Baked Chicken, String Beef (Pot Roast), Chop Suey…. They called out their favorites like cheerleaders. Then they moved to the Sunday treats, and holiday fare. That’s where this book began, flawed as it is in my hectic life right now. Perhaps no one but us will ever use any of it. That’s fine with me, because I am preserving for my tribe the recipes of their past. Take, if you’d like, whatever portion you want. There’s plenty.                                                                                    `                                                 Cori

POT ROAST (STRING BEEF)

One 3- to 5-pound chuck roast  Pick a roast that has nice marbling throughout. The more marbling, the more tender.

Salt and freshly ground black pepper

 

¼ c olive or vegetable oil

2 whole onions, peeled and halved

1 cup red wine, optional

 

1.     Preheat the oven to 275 degrees F. 

2.     Generously salt and pepper a chuck roast. 

3.     Heat vegetable or olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 

4.     Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 

5.     If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

6.     With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot. You may add half cup hot water of beef broth.

7.     Add in the onions. 

8.     Put the lid on or cover with foil. Roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

 

You may cook carrots and potatoes with this roast or cook them separately. If you cook them with the roast, peel and cut into quarters and 2” pieces. Add a cup or two of beef broth to the pot or pan. I sometimes use a cake pan covered with foil to cook a large pot roast or two roasts at once for family dinner. I usually cook my carrots in another cast iron pot with broth, salt and pepper and butter. We like mashed potatoes, so I use the beef drippings to make gravy. Make gravy the same way I instructed in Roasted Chicken.

 

ROASTED CHICKEN (BAKED CHICKEN), MASHED POTATOES & GRAVY

BAKED CHICKEN (ROASTED)

Clean a whole fresh roasting or fryer hen in fresh cold water. Run water into the chicken’s cavity and clean out pockets in crevices. Drain water out of it and pat dry.

Roasting hens are usually larger and take longer to cook.

Whole Fryers take about an hour and a half to roast. I most often use whole fryers.

Preheat oven to 375.

Rub a couple tablespoons of olive or vegetable oil over skin of chicken.

Sprinkle liberally with salt and pepper. You want all the skin to be well covered.

Place chicken breast side up in a pan or casserole dish.

Bake uncovered for an hour and a half to two hours, depending on the size of your chicken. Whole fryers will be done in a shorter time. Large roasting chickens may take up to 2 hours or more. Lift a wing or leg to see if it will easily separate from the body, which is a sign it is ready. Skin should be crisp and golden.

 

A good sized russet potato should take the same amount of time as a small fryer hen, which makes baked potatoes a good side choice for dinner. Mashed potatoes with gravy are also our favorite, with some boiled corn.

 

MASHED POTATOES

Peel russet potatoes, at least one per person, less if the spuds are large and more if they’re small. Slice peeled spud in half so you have two long pieces. Cut into 1/4” pieces. Add to salted water, enough water to cover the potatoes by an inch. Use a couple tablespoons of salt in the water.

Bring to a boil and cook until potatoes are tender. (You will not want crunchy mashed potatoes). 

Drain off water.

Mash spuds with a potato masher. Add ½ -1 cube butter and a little milk to get a nice smooth consistency. Add your milk gradually so you don’t get runny potatoes. Add salt to taste, Whip vigorously with a hefty spoon.

 

GRAVY

Remove chicken from roasting pan. Add a cup of hot water to roasting pan and scrape to get all drippings from the pan. Pour this into a saucepan. Add chicken broth or water with bouillon to taste. Once you have the broth to the flavor you like, bring to a boil.

Mix a rue of cold water and flour in a separate bowl. It should form a thin paste. Slowly pour the rue into the boiling broth, stirring constantly. Bring back to a simmering boil, stirring to keep the bottom from scorching. Taste and adjust seasonings. Add more rue if gravy is too thin, and more broth if it’s too thick. Serve gravy hot.

I've probably cooked this meal more than any other, except for chicken noodle soup. It's the ultimate comfort food. More often than not I bake 3 chickens, two for our family and one to take to someone who needs help or comfort. There's always someone who needs comfort.

I also pretty much always boil the bones and leftover gravy for soup the next day.

SWEET & SOUR PORK OR CHICKEN

1-2 lbs. pork or chicken, cut into 1” cubes

1 - 3 red, yellow or green peppers (to taste)

1 can pineapple chunks (sweetened is preferred)

Batter: 2 eggs

4 T. flour

1 t. salt

½ t. pepper

Sauce: 3 T. soy sauce

            ½ c. sugar        

            1/3 c. vinegar

            juice from drained pineapple

            1 c. chicken broth

            2 ½ T. cornstarch 

Heat ½ c. vegetable oil in heavy saucepan.  Dip pork in batter and fry in oil until golden, about 5 minutes. Remove pork to a plate or bowl as you continue to cook until it is all done.  Drain off any excess oil.

Boil cleaned and cubed peppers in water for 3 minutes.  Drain and place peppers in separate bowl.    Add all sauce ingredients to pan, including juice drained from pineapple, stirring cornstarch into cold mixture.  Heat over med or high heat until thick.

Thicken more with cornstarch and cold water if needed.

Return pork to large saucepan, add pineapple and peppers.  Pour thickened sauce over all and stir while you reheat.  Serve over hot rice.

BEEF STEW

2 lb stewing beef or chuck roast

Cut nicely marbled beef into 1-2 inch chunks. Salt and pepper the pieces, then drench in flour. Shake off flour when you add beef pieces to the pot.

Get a separate saucepan of water heating to a boil as you sear the beef.

Heat up a heavy pot with some oil in the bottom. Have enough oil to really cook the beef and create some nice browning’s. This will be your flavor.

Add a handful of pieces of beef to the hot oil and sear it. Turn the beef to sear the other side. Repeat with all of the beef, working in batches.

When the beef is cooked add you’re a quartered onion and let it sautee in the juices.

Gently pour enough of the boiling water in your other pan to cover the beef and onion. 

Cover and simmer about an hour or until beef is tender. Taste broth to see if you need salt and pepper.

Add cut russet potatoes and cut carrots. Let this simmer until the veggies are very tender.

You may add a bay leaf for flavoring, then remove it before serving.

Serve with nice crusty bread.

POTATO SALAD

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika  or fresh dill for garnish

Directions:
1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
Sprinkle a little paprika on top. or dill garnish.

Helen Connors always added a couple tablespoons of Catalina Dressing to her potato salad, making it a pretty pink and giving it a faint zip.

PINTO BEANS and REFRIED BEANS

POT OF PINTO BEANS

Put 1-2 lbs fresh dry pinto beans in a heavy pot. Rinse with cold water. Pick out any small rocks or dirt clumps. (Most store bought dry beans will already be pretty clean.)

Cover beans with water, about 3X as much water as there are beans. 

Soak beans in water over night.

In the morning pour soaking water off beans, then cover again with same amount of fresh water.

Bring to a boil. Skim foam off when it just comes to a boil.

Lower to a simmer.

Add 1-2 T salt (taste the broth to see if it is too bland. Add more salt if needed.

Add a ham hock or ham bone or some salt pork.

Simmer 2-3 hours, depending on freshness of beans it may take longer. Sometimes my beans simmer all afternoon. If broth gets down to level of beans add a little more water. 

If they need a little more flavor you can add a shake of Liquid Smoke.

Serve when beans are tender. Top with cheddar cheese (optional)

 This goes really well with hot Artisan Bread, (recipe also in this book).

REFRIED BEANS
2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans or 4 c fresh cooked
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
1/2 lime, juiced

Heat canola oil in a heavy skillet over medium heat.
Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
Smash garlic cloves in skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

PRIME RIB

One Choice or Prime Rib roast. Have butcher cut fro bone then tie roast back onto bone rack.

Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly. 

Preheat oven to 500

Rub roast with vinegar, cover with coarse Kosher salt and ground pepper

Bake @ 500 for 5 minutes per pound then turn off oven

DO NOT OPEN OVEN DOOR for 2 hours

Remove roast, cut strings and slice. Ends will be more cooked and center will be more rare.

Horseradish Sauce
1 spoon horseradish
1 spoon sour cream
1 spoon mayo
½ spoon Worcestershire sauce

PORK AND PEPPERS

2-4 lbs Pork (tenderloin or pork chop meat, even country ribs if they’re not too fatty) 
Anaheim peppers (light green, long triangular peppers) 10-12 or so,
Salt and pepper
Chicken broth or water and bouillon
Flour
Rice
Vegetable oil

ROAST YOUR PEPPERS: Line a large cookie sheet or jelly roll pan with foil so that there is considerable excess foil on sides, which you can fold over. You'll need this foil later to tent the broiled peppers.

Lay Annaheim peppers next to each other in pan.

Place oven rack high in oven and turn oven to Broil.

Broil peppers util they are turning black on the skins. 

Flip peppers and scorch them on the other side.

When peppers are mostly black remove from oven and unfold foil, bringing it up over hot peppers. Crimp foil together, leaving a little e=vnetilation at the ends. Peppers will steam and release their skins.

When cool, remove skins and most seeds from peppers. Seeds should pull out when you pull on the stem.

Slice peeled peppers ito 1/4 inch rings. Reserve for later.

BROWN YOUR PORK: Cut fresh pork into 1 ½ - 2 inch cubes. Salt and pepper pork and toss with flour. Cook in about ¼ inch of hot  oil (use a large heavy pan if possible). To get the good flavor the pork should be nice and brown, with brown drippings forming in the pan. The yummy lies in the browning. 

After pork is browned nicely, pour chicken broth over pork until it is covered by a couple inches. Simmer  in broth for an hour or three until pork is tender.

Stir in sliced roasted peppers.

THICKEN: Make a rue of flour and cold water, about 1 c flour and 2 c cold water. Whisk out lumps. 

Stir rue into hot broth, stirring to incorporate it. It should thicken to a gravy consistency. Taste the broth. If it's bland, add bouillon, salt and pepper. Add more broth or rue to get desired consistency.

Meanwhile cook rice (serve it over the cooked rice) or get some yummy soft bread to dip with. Be sure to taste the broth and make sure you have enough salt. Best when shared. 

Top with a dollop of sour cream and cilantro. (optional)

Keeps in fridge for a while, or can be frozen.

Recipe from our next door neighbor, Mama Jerimelo, via my mother Afton Hansen.

MARINADE FOR GRILLED CHICKEN

24 tenders/ 8 breasts

1 cup coconut milk

1/4 cup lime juice

2 tbsp canola oil

1/2 cup soy sauce

2 cloves garlic, minced

1/8 tsp ground red pepper

 

Mix and refrigerate for 4-24 hours- I like to use ziploc bags (doubled)...

Grill or bake chicken...

 

Peanut sauce:

2/3 cup peanut butter

2/3 cup water

1/4 cup soy sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1/8 tsp ground red pepper

2 cloves garlic, crushed

Blend together- I like to use my food processor...

 

Recipe from Nicole Parker.

HAMBURGER STROGANOFF

1 lb. ground beef
1/2 lb sliced mushrooms

1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. dairy sour cream
2 c. hot cooked noodles

In large skillet sautee mushrooms in 1/2 cube butter. When tender transfer to a bowl to be added to stroganoff later. 

In the same skillet brown ground beef. Drain off most of fat. Stir in onions and butter and continue browning until onion is tender. 

Stir in flour, garlic salt, pepper, and mushrooms. 

Cook 5 minutes, stirring constantly. 

Remove from heat. 

Stir in soup. 

Simmer uncovered 10 minutes. 

Stir in sour cream. Heat through. 

Boil 16 oz wide noodles while stroganoff is cooking.

Serve over  hot noodles. Serves 6.

This is one of those recipes that makes for good leftovers. 

GRAMMA CONNORS SALAD

1 lb pkg PASTA, small or med shells or short penne pasta, or little chopped off rings I don't know the name of.

 

One large jar SPANISH OLIVES (not the giant jar, not the small jar, said Goldilocks) .  Pre-sliced is good, cuz then you won't have to slice them, but I often buy them and slice myself, about four slices per olive.  Olives should have red pimiento inside.

 

One small jar SWEET GHERKIN PICKLES.  Chop into small pieces.  Slice into long quarters and then chop each slice so the size is fairly uniform.  Don't just randomly chop.

 

somewhere around One cup REAL MAYONAISE (not Miracle Whip)

 

One can TUNA (in water) or canned chicken if you don't like tuna.
Or nothing.  It's good that way too, with no fish or meat.

 

Boil pasta according to package directions.  When done to the tooth (as they say in Italy...al dente') then strain and run cold tap water over it to cool it.  Drain olives and pickles and slice. Mix pasta and greens.  Add Mayo, SALT & PEPPER to taste, and Tuna.  Cover and Chill.  Add more Mayo if pasta is dry or needs more flavor.

 

ACINI DI PEPE SALAD

1 cup Acini Di Pepe Pasta (cooked and blanched in ice water)
1/2 cup Sugar
1/4 t. Salt
1 T. Flour
2 Eggs
1 cup Pineapple juice
(use juice from drained pineapple)

Topping
1 can 12oz. Ccn crushed pineapple
1 can Pineapple Tidbits, drained
1 can Mandarin oranges, drained
1 can Mandarin oranges, with juice
1 8 oz. Cool Whip (Lite)
1/2 bag Miniature Marshmallows(10.5 oz. size)
Optional - garnish with maraschino cherries
Mix sugar, eggs, salt and flour in a saucepan until creamy. Add pineapple juice and cook until thickened. 

In a large bowl, pour the pudding over the pasta and let set for eight to ten hours or overnight. 

Add in the following ingredients and refrigerate three to four hours before serving. 

This will keep in the fridge at least two weeks!

 Also known as Frog Eye Salad.

 

FRENCH ONION SOUP

1 ½ pounds yellow onions, sliced thinly (about 5 cups)

3T butter

1T oil

1 t salt

1 t sugar

3 T flour

2 quarts beef stock  or canned beef broth

½ c dry white wine or vermouth

salt and pepper

8 rounds of day old French bread or toast

1-2 cups grated or sliced Swiss cheese

 

Heat butter and oil in heavy bottomed saucepan. Add sliced onions.  Stir. Cover saucepan and simmer on low for 15 minutes. 

Heat broth in a separate saucepan.

Uncover, raise heat to medium-low, stir in salt and sugar and cook an additional 30-40 minutes, caramelizing the onions to a golden brown.

Sprinkle flour over onions, stir and cook for 3 minutes.

Add hot broth.

Add wine.

Simmer partially covered for an additional 30-40 minutes.

Set aside until ready to serve

Reheat to simmer.  Pour over bread rounds in soup bowls or mugs.  (put bowls on a cookie sheet.) Sprinkle with cheese and broil until cheese melts.  (Top of bowls should be a few inches under coils of broiler. )

 French onion soup always follows prime rib dinner. at our house. I simmer those bones to make a lovely bone broth. Prime Rib Christmas Dinner means French Onion Soup for New Year's Eve.

FEED THE 5000 PASTA SALAD

3 - 8 oz. pkgs. Medium or large shell or bowtie pasta (cooked)
1/4 c. chopped green onion
1 small can water chestnuts, drained
6 c. cooked and cubed chicken breast
2 c. chopped celery
2 large cans crushed pineapple, drain juice and reserve in a separate bowl
2 c. diced red apples (soak apples in reserved pineapple juice for a few minutes, then drain - to help avoid browning)
2 c. red grapes, halved
1/2 c. cashews (optional. Add just before serving)
salt and pepper to taste

Cook pasta in a large pot of boiling salted water until slightly tender. 

Drain water and cool pasta. 

Put in large mixing bowl and add remaining ingredients. 

Toss together then add dressing and mix well.

Serve either on leaf lettuce or on croissant as sandwiches.

Dressing:
2 c mayo
3T vinegar (or lemon juice)
3 T sugar
½ t celery seed (optional)
Salt and pepper.

Or you can use this for the dressing:
1 c. mayonnaise
1 - 8 oz. bottle of Kraft coleslaw dressing

Mix together salad and dressing. Will keep a few days. After a day or so, add more dressing to moisten it up a bit. Add nuts only before serving or they will get soft.
Chill in refrigerator before serving.

DIXIE SALAD (POMEGRANATE)

Ingredients: 

1 cup pomegranate seeds (about 2 pomegranates)

2 cups chopped apples (about 2 medium)

1 cup chopped pecans

1 cup whipping cream

2-4 tablespoons sugar

1 teaspoon vanilla

 

Whip cream with sugar and vanilla until stiff peaks form.

Combine pomegranates, apples, pecans (and any additional desired fruit). 

Gently fold in whipped cream. 

Garnish with a few pomegranate seeds. 

Serves approximately 8.

 

CHOP SUEY

1/2 c. butter (1 cube)
1-2 lb meat (chicken or veal) cut in small pieces
½-1 cup onions, diced
2 cup celery, diced
1 can chicken broth OR 1 c. water w/ 2T bullion
1 lb fresh bean sprouts or big can bean sprouts, drained and rinsed
1/4 c. cornstarch plus cold water
4 Tbsp. soy sauce
2 t. sugar, 1 t. salt / shake pepper

Slice celery in long strips, then chop in small pieces. 

Chop onion 

Cut meat into 1/4 inch cubes.  

Melt butter in heavy fry pan.  Sear meat.  

Add onions and cook 5 minutes, stirring occasionally.  

Add celery, broth, salt and pepper.  Liquids should barely cover vegetables and meat.  If they don’t, add more broth. 

Bring to a boil and cook 5 minutes  

Add bean sprouts, cover and simmer for 5 minutes.  

Mix cornstarch into 1/3 cup COLD water.  Add soy and sugar.  Stir into pan until thickened (add more cornstarch and water if it is not thick enough. Add chicken bouillon and soy sauce if you want more flavor).  Serve over hot rice. Garnish with chow mein noodles or dry rice noodles..

 

Rice

2 c. Rice 

4 c. cold water  

1 T. salt

Rinse starch off  uncooked rice. Put in pot with water and salt. Bring to a boil, turn heat to low, cover and let steam for about 20 minutes.  Remove from heat and fluff with a fork.

CHICKEN TETRAZZINI

1 cube butter (1/2 cup) plus one more cube for later
Approx. 2 lbs Chicken breasts or tenders, cut into 1/2” chunks
1 pound (more or less) fresh mushrooms
1 quart whipping cream
1 quart chicken broth
2-4 t bouillon (to taste)
½ c flour
1 c white cooking wine
Salt and pepper
2 lb. thin spaghetti
1 c. parmesan cheese

Bring large pot of water to boil and cook spaghetti noodles (al dente…do not overcook)
Melt I cube butter in large skillet.
Sear chicken chunks in hot butter. Remove from pan.
Add clean sliced mushrooms and cook until tender. Remove from pan (may put in same bowl as chicken).
Add another cube butter to pan. Melt, then add 1/2c flour. Stir flour into fat until completely coated. Add equal portions of broth and cream. Stir until it thickens like a thin gravy. Add white cooking wine. Bring to boil. Add salt and pepper to taste.
Once sauce is thick and smooth add chicken and mushrooms. Stir into drained noodles and mix well. Pour into casserole and top with shredded parmesan cheese. Bake uncovered ½ hour at 350 degrees.

This can be made ahead and baked up to two days later. Cook up to an hour if you are heating it from the cold of the fridge.

CHICKEN POT PIE

Simmer 4-6 chicken breasts until tender. You'll use broth and chicken for pies.

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1-3/4 teaspoons salt

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

pie pastry for 2 pies

Here's a little trick if you don't want to make your own pie crust. Buy 4 prepared crusts in the freezer section of grocery store. Remove frozen pastry from two of the tins and let thawon a clean towel. Fill two crusts remaining with filling, then flip defrosted crust on top, work it out to the edges and crimp. Cut vents in the top crust.

DIRECTIONS:

Preheat oven to 425°. 

Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. 

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Roll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops. 

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).

Pie Crust (X2 for 2 large pies)
3 cups all-purpose flour

1 teaspoon salt

1/2  cup vegetable shortening
1/2 cup butter + more for buttering pie plate or skillet
1/2 - 2/3 c. ice water