Sweetbreads and Oyster Pie

1 pound sweetbreads (Sweetbreads are an organ meat from the thymus and pancreas.)

2 teaspoons salt, divided

4 tablespoons lemon juice

½ pint oysters

½ teaspoon pepper

1 cup cream

½ cup butter

Puff Pastry (homemade or store bought)

Soak the sweetbreads in cold water for 1 hour.

In a large sauce-pot or stockpot, bring 2 quarts water to boil with 1 teaspoon of salt and lemon juice.

Drain the sweetbreads and use a slotted spoon to place them carefully in the boiling water. Boil for 15 to 20 minutes, then remove to drain on paper towels.

In a separate pot over medium heat, stew the oysters in their liquor just until they curl. Stir in the remaining 1 teaspoon salt, pepper, cream, and butter. Remove from heat.

Preheat oven to 350°F.

Line a pan with the puff pastry. Spoon the oysters onto the pastry and arrange the meat atop the oysters. Pour the oyster sauce over that and top with the other pastry, pinching the sides to seal. Bake for 40 minutes, or until the crust is golden brown.

Old Fashioned Fish Cakes

  • 4 Cups white fish cut in chunks (ideally halibut)
  • 1 tablespoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 egg
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 teaspoons potato starch
  • 1/4 cup grated onion
  • 2 Cups milk (1/2 whole milk & 1/2 evaporated milk)
  • 1/2 cup melted butter

Process fish in food processor for a couple minutes. While processing add salt through onion.  Add milk and butter making sure to scrape sides.

Fry at 350-375 degrees in melted butter. Turn when lightly browned.  Serve with tartar sauce.

Salmon Log Appetizer

For an old school style potluck, party appetizer or snack this salmon log is a quick easy party pleaser.  There is nothing fancy about it, but tastes good.  Make sure you carefully pick through the canned salmon for bones and skin.  The higher quality salmon you buy the fewer bones you’ll have to pick from it.  I’ve taken this to a lot of parties when I do not have time for something more elegant and it has always been a crowd pleaser.

1 1 Lb. Can Salmon

12 Oz. Cream Cheese

1 Tbs. Lemon Juice

2 Tbs. Grated Onion

1 Tsp. Horseradish

¼ Tsp. Salt

¼ Tsp. Liquid Smoke

½ Cup Chopped Nuts

3 Tbs. Parsley

Drain Salmon.  Mix with next six ingredients.  Chill for several hours.  Combine nuts and parsley.  Shape salmon into loaf.  Roll in nut mixture.  Chill well. Serve with crackers.

Snickerdoodles

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups flour, plus 2 tablespoons
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Mix together all ingredients thorough salt thougherly. Chill dough. Roll into balls the size of a small walnut.  Roll in mixture of sugar and cinnamon. Place about 2 inches apart on baking sheet.  Bake until light brown at 400 degrees for 10 minutes, but still soft.  These cookies will puff up at first, then flatten out with a crinkled top

Fruit Pizza

  • 3/4 cup butter
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • selection of strawberries, blueberries, mandarin oranges, bananas, kiwi fruit, grapes, pineapple, etc.
  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup sugar.

Mix first three ingredients.  Grease a pizza pan.  Roll out dough and bake for 15 minutes at 350 degrees. Cool.  Mix next three ingredients and spread on crust.  Add a selection of fruits as toppings. Combine final four ingredients and heat, stirring often until thick.  Cover pizza with this glaze.  Enjoy.

Christmas Mousse

  • 1/4 box gelatin (1 envelope)
  • 1 pint cream
  • 3/4 cup sugar
  • 3/4 cup good sherry
  • 1 teaspoon vanilla extract
  • 1 cup slivered almonds
  • 1 cup maraschino cherries, sliced

Soak gelatin in a cup of cool water for 1/2 hour.  Whip cream and add sugar and slowly pour in sherry.  Mix gelatin into the cream mixture.  Add and stir in vanilla, almonds and maraschino cherries.  Let stand overnight in the refrigerator.

Cheddar Zucchini Bake Casserole

  • 6 Cups thinly sliced cooked zucchini
  • 2 eggs separated
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon
  • 1 tablespoon melted butter
  • 1/4 cup bread crumbs

Salt cooked zucchini.  Mix egg yolks, sour cream and flour.  Fold in egg whites.  Layer half zucchini, egg mixture and cheese in a 12×7 1/2×2 inch dish.  Crumble bacon over layer.  Repeat with a second layer.  Mix butter and bread crumbs and sprinkle over.  Bake at350 degrees for 20-25 minutes.

“Stephenson’s Apple Farm” Inspired Green Rice Casserole

  • 3 cups cooked rice
  • 1 cup chopped parsley
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 14 1/2-ounces of evaporated milk
  • 2 eggs, beaten
  • 1/2 cup oil
  • 1 tablespoon salt
  • 1/2 teaspoon each of seasoned salt, and pepper
  • Juice and grated rind of one lemon
  • Dash of paprika (optional)

Preheat oven to 350 degrees.  Mix rice, parsley, cheese, onion, and garlic in greased 2-quart casserole. Blend rest of ingredients. Mix into the rice mixture. Sprinkle top with paprika if desired. Bake about 45 minutes, or until like a soft custard.

Spinach Salad

  • 4 bacon slices
  • 1 cup mayonnaise
  • 3/4 teaspoon Italian herb blend
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sugar
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons half and half
  • 1 1/2 pounds fresh spinach in bite size pieces
  • 2 1/8 inche thick onion slices
  • 1 hard boiled egg, sieved

cook bacon and crumble. Blend mayonnaise, Italian seasoning, garlic and sugar.  Add oil and vinegar, the half and half.

Toss spinach and onion in a large bowl with enough dressing to taste.  Sprinkle with bacon and egg.

Frozen Fruit Salad

This simple throwback frozen fruit salad has a special place in my heart as my family enjoys it every Thanksgiving, Just once a year.

  • 3 ounce softened cream cheese
  • 1/3 cup Mayonnaise
  • 1 teaspoon lemon juice
  • 2 egg whites
  • 1/3 cup sugar
  • 1 cup whipping cream
  • 5-6 large marshmallows cut up
  • 1/4 cup drained mandarin orange slices
  • 1 pound can drained fruit cocktail
  • 2 tablespoons chopped maraschino cherries
  • 1 tablespoon chopped walnuts

Blend cheese, mayonnaise and lemon juice. Beet egg whites until foamy.  Beat in sugar a tablespoon at a time, until stiff peaks form. Beat cream until stiff.  Fold cream into egg whites.  Fold into cheese mixture. Fold in rest of ingredients.  Pour into eight inch square pan.  Freeze.