Browse Guest Recipes

Grandma Engelsgjerd's Lefse

— Contributed by Barbara Johnson, California

This Norwegian treat is great anytime—especially at Christmas!

Ingredients:
3 rounded cups of mashed potatoes
3 tbl. melted shortening
3 tbl. half & half or cream
1 cup unsifted flour
1 tsp salt

Directions:
Chill mashed potatoes thoroughly before adding the other ingredients. Roll into a large roll and divide into approximately 12 pieces (dough must be kept cold). On a floured cloth or board roll out each round piece very thin with regular rolling pin or a grooved rolling pin.

Bake on Lefse Griddle or other flat griddle surface. When lightly brown turn and bake on other side. Remove and spread out on a cloth to cool thoroughly before storing.

Spread with butter, sprinkle with sugar, roll up, and enjoy!

Note: Lefse can be frozen if wrapped in wax paper and then in aluminum foil. Wrap no more than 6 in a package.

Great-Grandmother Canevari’s Northern Italian Creamy Pesto
(Also Known as Green Spaghetti)

— Contributed by Katie Zorena, Virginia

Great-grandpa Canevari didn’t come through Ellis Island—it wasn't built yet when he came to the United States. His parents sailed from Italy to New Orleans and opened a restaurant there after the Civil War. Great-grandpa Canevari was born on the boat on their way back to Italy for a visit. He met Great-grandma Canevari in New York City, I think. She was from near Turin. He was from Orezzoli, which is near Genoa. I am not sure if the recipe was his mother's or hers. This pesto recipe is unique because it is made with flat Italian parsley, and is not heavily basil flavored like most pesto. Also, the addition of cream cheese and a potato makes it creamier and a bit different than most pesto recipes.

Ingredients:
2 or 3 cloves of garlic, sliced thin
4 ounce (1/2 block) of cream cheese
3 tablespoons olive oil (can add a bit more as needed)
big handful or two of chopped flat-leaf Italian parsley
several leaves of basil, chopped small
Parmesan cheese, grated
1 tablespoon butter
1 red potato
1 pound spaghetti
salt to taste

Directions:
Put the garlic, cream cheese, olive oil, parsley, basil, parmesan cheese, and butter in food processor and blend until creamy. Keep the sauce in the food processor.

Slice one red potato into medallions, leaving skin on. Put potato slices in large pot of water and bring pot to a boil, add pasta.

When draining pasta and potato, save at least a cup of starchy water (You won’t need it all but you will use some to cut the creamy pesto sauce.)

Start by adding about 1/4 cup of the starchy water to the sauce in the food processor and blend a little to make sauce thinner.

After draining pasta, add sauce and toss it. If the pasta seems too thick and the sauce isn’t spreading enough, add a bit more starchy water, or some milk or cream.

Salt to taste and serve immediately.

Serves 4 to 6.

Optional: You may add sautéed shrimp if you wish.

The ”Church Social“ Spaghetti Sauce

— Contributed by Jayne Richey, California

Ingredients:
2 pounds prime ground round
1 onion, chopped
1 12 ounce can tomato paste (Hunts, preferred)
2 12 ounces cans tomato sauce (Hunts, preferred)
2 tablsepoons oregano
2 tablespoons chili powder
1 teaspoon rosemary
3 tablsepoons parmesan cheese
Garlic and salt to taste

Directions:
Brown meat and onion in 1 tablespoon oil. Add paste & sauce with 1 can of warm water from each (warm water cleans the cans better!). Add seasonings. Simmer on low—the longer the better. Skim excess oil off as it simmers.

Spoon over spaghetti and serve. Serves 6 to 8.

Watercress Salad

— Contributed by Sheila Buckmaster, District of Columbia

Ingredients:
1 bunch watercress, chopped (about a cup)
1 green apple, chopped
1/8 pound Gruyère cheese, chopped (about 1/3 cup)
10 black olives, chopped
10 green olives (with or without pimento), chopped
1/3 cup dried currants
1/3 cup chopped nuts (cashews or pecans)
1/2 cup vinaigrette dressing

Directions:
Toss and mix all ingredients.

Chiles con Queso

— Contributed by Carolyn Wilson, California

Ingredients:
5 to 6 green chiles - blanched, peeled and seeded to taste
1 large or 2 small onions, sliced into rings
1 to 2 tomatoes, sliced
1 small block sharp cheddar cheese (or queso fresco, if preferred) grated

Directions:
Layer the peeled chiles, onions, tomatoes, and cheese in an earthenware casserole dish until all ingredients are used.

Bake in a moderate oven (350 degrees) until cheese is nicely melted and browned.

Serve hot from the oven or at room temperature, as you prefer.

This is a simple but delicious recipe from the "Old West" that has been in my family for several generations. During the 1850s and on, my great-grandfather was the Station Master in El Paso, Texas—until Pancho Villa's raiders drove him and his family out to California. Their cook used to make this side dish to go with roasts and steak, and our family has made it ever since.

Simple Potato Gratin

— Contributed by Sheila Buckmaster, District of Columbia

Ingredients:
4 Idaho potatoes sliced very thin (a mandolin works wonders)
1 pound sharp cheddar cheese, grated coarsely

Directions:
In a large pan, lay out the potato slices in a circular pattern, starting at the middle of the pan, with slices overlapping about halfway. When the bottom of the pan is filled, sprinkle a third of the cheese. Repeat until you have three layers, ending with cheese.

Bake at 400 degrees for about 45 minutes, until cheese is golden brown. Slice as you would a pie to serve.

Serves six as a side dish.

Tex-Mex Chili

— Contributed by Julie Smith, Texas

I call this "Tex-Mex" because it has beans—real Texas chili doesn't.

Ingredients:
2 lb. ground sirloin
1 lb. top sirlolin (cubed)
1 can Rotel Original
1 can diced tomatoes 15oz
1 can tomato sauce 15oz
1-2 tbl. chili powder
1 tbl. cumin
1 onion diced
1/2 cup salsa (medium or hot is best)
1 can chili beans 15oz.
1 can pinto beans 15oz.
1 can red kidney beans 15oz.
1-2 fresh jalapenos seeded and diced
1 tsp. (more or less) cayenne pepper (but be careful: this stuff can get hot!)
1 tsp. sugar
salt and pepper to taste

Directions:
Brown ground beef and cut-up steak, add onion and cook till translucent. Add remaining ingredients and simmer for about 2-3 hours. Top with diced onion and sharp cheddar cheese.Serve with tortilla chips and enjoy!