Salmon Patties

Recipe Name: Salmon Patties

Story: Salmon patties are nutritious and economical.  I am not sure where I learned to make them but I think it came from Chuck or at least his mom.

Author / Creator: Mom / Suzy, but I think some of the information came from the Whittier's family.

Submitted by: Mom / Suzy

Ingredients: 

• 1 can wild caught salmon (I like this particularly because it has the bones in it which has a high calcium level, but you can also use leftover fresh salmon).
• 1 egg
• 1/4 cup of bread crumbs
• 2 tsp dill (I prefer fresh but dried can be used)
• 1 Tbsp Dijon Mustard

Directions: 

1. Mix everything together: How simple and healthy!
2. Pan fry with a little oil until crispy

Notes: 
I use a sauce that I really like with this:

• 1/2 cup mayonnaise
• 1 Tbs dijon mustard
• 1 Tbs dill (fresh is best)
• dash of Worcestershire sauce

Yellow Squash Casserole

 

Yellow Squash Casserole

Story:   Years ago Dustin outlined what he would like our traditional Thanksgiving should be.  It includes this yellow squash casserole. The discussion came about because I was always trying different things for Christmas and he wanted Thanksgiving to be the same. Thanksgiving has become our family’s favorite holiday and I think it is in part due to our traditional menu.

Years you been making it:  At least 25 years

Author/Creator:  I am not sure where I found the recipe initially and over the years I have tried different amounts and ingredients. I think I have finally found the right formulation for our family.  

Submitted by:  Suzy/Mom

Ingredients: 

• 10 medium size yellow squash
• 2 onions ( I prefer Vidalia or sweet onions)
• Oil ( I am using avocado oil now but you can also use olive oil) just enough to coat the pans
• 2 sticks of butter
• Pinch of salt and pepper
• Ritz crackers-crushed
• 2 large casserole dishes (I use aluminum dishes to allow for easy freezing)
• 4 eggs

Directions

1. Slice the onions, fairly thin

2. Begin sautéing the onions in oil. Just until they are translucent. You will need 2 sauté pans.

3. Slice the squash in about ¼-½ inch slices.

4. Cut up the butter in 4 pieces per stick. Add 4 pieces of butter to each pan.

5. Add half the squash into each pan and cook until just soft

6. Put the mixture in each casserole dish and allow to cool

7. Beat two eggs with 2 TBS of water.  (do the same with the other 2 eggs)

8. When the squash mixture cools pour the eggs over the squash in each casserole. 

9. Cover with plastic, then with tinfoil.

10. Freeze

11. Remove from freezer depending on when you have Thanksgiving dinner. They need to be thawed 1hr prior to dinner. 

12. Heat the oven to 350 degrees.

13. Remove the plastic but put the tinfoil back on.

14. Cook for approximately 50 minutes.

15. Crush the Ritz cracker (I usually put about one roll per casserole in a plastic bag and crush with my hands to medium size pieces.)

16. Remove the tinfoil from the casserole and spread the crackers over the squash.

17. Cook for another 10 minutes

Notes

Obviously this makes a large amount but my family likes leftovers and enough to take some home with them.

Freezing is optional but I have found it is helpful to make and freeze a few things prior to Thanksgiving so you are not spending the whole day in the kitchen.

A couple of optional ingredients I have tried include a dash of garlic powder and shredded cheese. We were not too fond of the cheese but the garlic powder is a nice change up. 

Traditional Thanksgiving Menu

• Turkey baked and fried
• Gravy ( I add some of Dustin’s yummy turkey stock which really elevates the flavor)
• Mash Potatoes
• Stuffing
• Yellow Squash Casserole
• Green Bean Casserole
• Cranberry sauce
• Rolls

Corned Beef and Cabbage

Recipe Name: Corned Beef and Cabbage

Story: This is probably one of the simplest meals to make yet has a lot of flavor and vegetables.  I cook it in a slow cooker.

Years you've been making it: Years

Author / Creator: Mom / Suzy (Corned Beef Company) they have already done half the work for you.

Submitted by: Mom / Suzy

Ingredients: 

• 1 pkg of Corned beef around 2 lbs
• 2 carrots
• 1 onion
• 1-2 stalks of celery
• 1 small cabbage
• spice packet from corned beef package

Directions: 

1. If there is a lot of fat on the corned beef, slice some of it off
2. Cut all the vegetables in bit size pieces, the cabbage can be cut up in quarters
3. Place the vegetables in the slow cooker, and the corned beef on top.
4. Pour enough water to cover the corned beef and sprinkle the seasoning around the corned beef and vegetables
5. Cook for 8-10 hrs on low.  Usually 8 hrs is good unless you have a large piece of meat.
6. Once the meat is done remove and let rest for a short time then slice across the grain in fairly thin pieces.  If you do not cut across the grain or large pieces it will be tough.
7. Strain the vegetables and serve with the corned beef.

Notes: 
Condiments that accentuate this meal is mustard, my favorite is dijon, dill pickles, pickled beets, and garlic rolls.

Lasagna

Recipe Name:  Lasagna

Story:  I started making the classic lasagna from the back of the pasta box and over the years have modified it. I have made this since the boys were young so one of the modifications I have made is to add spinach to increase the nutritional value. Sometimes I even made it without meat but I think the families preferred method is with both meat and spinach. It is one of Dustin’s favorite meals.

Years you've been making it:  At least 25 years

Submitted by:  Suzy/Mom

Ingredients:

• 1 package Lasagna noodles
• 2 jars Tomato sauce ( I usually use organic tomato basil sauce)
• 1 lg. container of ricotta cheese
• 2 eggs
• 2  8oz pkgs. shredded Mozzarella cheese
• 2  5 oz. pkgs. shredded Parmesan cheese (you can also use a combination of Romano and Parmesan cheese)
• 1 frozen pkg. of shredded spinach
• 1lb ground beef
• ¼ medium onion chopped
• 2 cloves of garlic minced or 2 tsp. prepared minced garlic
• Olive oil
• Wax paper
• Glass pan 8x11.5

Directions:

1. Cook the frozen spinach for 4 minutes in the microwave. Place in a colander to drain and squeeze as much moisture out as possible
2. Sauté ground beef, chopped onion and garlic. Drain and let cool
3. Fill a large pot of water and begin bringing it to a boil. 
4. Prepare the cheese mixture: beat the two eggs, mix with the ricotta cheese, 1 cup of mozzarella cheese and ½ cup of parmesan cheese.
5. Lay out wax paper on the counter and brush a thin layer of olive oil on it.
6. When the water starts to boil add about 1 Tb.s of olive oil, then begin adding the noodles alternating the direction, cook for about 5 minutes or until flexible
7. Remove the noodles with tongs onto the wax paper. 
8. Heat the oven to 350 degrees

Constructing the lasagna

1. Place a small amount of sauce in the bottom of the pan enough to spread a thin layer
2. Place 3 noodles on the bottom of the pan, slightly overlapping
3. Take a tablespoon and put dollops of cheese mixture on the noodles with a small space between each dollop
4. Sprinkle half the ground beef, then half the spinach over cheese
5. Pour half a jar of sauce over everything
6. Sprinkle ½ cup of mozzarella and a ¼ cup of parmesan cheese over the sauce.
7. Top with another layer of noodles
8. Repeat as above
9. Top with last layer of noodles, half a jar of sauce, ½ cup of mozzarella and ¼ cup of parmesan cheese

Bake:

1. Cover with tinfoil and bake for 1 hr. 
2. Remove foil and bake for another 15 minutes
3. Let sit for about 15-20 minutes before serving

Notes:

You will not use all of the cheese mixture.

Sometimes I add some oregano or parsley to the ground beef particularly if I have fresh herbs.

Today they have non-stick tinfoil which is best to use or else some of the cheese will stick to it. 

This makes a lot easily for 6 people but what is left over can be frozen for latter.

Potato Pancakes (Placki Ziemniaczane)

 

Recipe Name:  Potato Pancakes (Placki Ziemniaczane) 

Story:  Christina is one of my good friends in Nashville.  We met through work roughly 10 years ago.  We both share the love of cooking, and she has made these potato pancakes many times and they are incredible!  The Whittier family on Grammy's side is also Polish / Russian, so I imagine our family also made something similar back in the day.  I asked her for Christmas if she wouldn't mind sharing the recipe.  Here is her story:

This recipe has been made by my family for generations, starting in Poland and moved to the states along with them. Since moving away from Chicago and not having immediate access to Polish food here in Nashville, I tend to get crazy cravings for anything Polish. This dish instantly brings me back to being a child in the kitchen with my Babcia and eating all of her wonderful cooking.

Years you've been making it:  Since 1999

Author / Creator:  Christina Timis

Submitted by:  Dustin

Ingredients:  

• 2.5 lbs Russet potatoes
• 1 Medium Yellow Onion
• 1 Egg
• ½ cup All Purpose Flour
• 2 tsps Salt
• Pepper to taste
• Canola Oil
• Sour cream (used for dipping)

Directions:  

1. Wash and peel potatoes
2. Using a hand grater, grate the onion and potatoes using the finest side of the grater into a bowl.
3. Add the egg, flour, salt and pepper and mix together thoroughly. Depending on how liquid the mixture is, you may need to add a little more or less flour, but you want this to have a pretty thin consistency.
4. In a large frying pan, heat up the oil over medium-high heat
5. Add the potato batter to the oil, ¼ cup per pancake.
6. Using the back of a spoon, spread the batter until the pancake is about 1/4 inch thick.
7. Fry for about 3 minutes per side, until they are nice and crispy.
8. Place the pancakes on paper towels (sprinkle with a little bit of salt, optional) to drain while you fry the rest of the batter.
9. Serve with sour cream and enjoy

Notes:  

These are great used as a side for dinner, but also reheat very nicely in a toaster oven for breakfast or lunch!

This is the side of the grater to use:

This is the consistency you're going for:

A picture of the pancakes while cooking:

Split Pea Soup

 

Recipe Name:  Split Pea Soup

Story:  There is nothing better than split pea soup warm the soul in the winter time.  As an adult I remember my Mom making this soup although she would be very conscious of the fat content. Through the years all my sisters have their own version of this soup. Being mostly a southerner I have typically used ham and maybe a ham hock, but now I prefer it with bacon. It is one of those soups you can make it as complex or simple depending on your taste, desire or time.

Years you've been making it:  Many at least 20 yrs.,

Author / Creator:  Mom/ Grandma

Submitted by:  Mom/Suzy

Ingredients:  

• 1pkg. dried split green peas
• 1 small onion
• 4-5 strips of bacon
• 1 lg carrot
• 1 small baking potato (optional)
• 2 tsp. of minced garlic.
• 2 small bay leaves
• 1-2 tsp of thyme  
• Pinch of salt
• Pinch of Pepper: black or white
• 6-7 cups of unsalted chicken broth

Directions:  

1. Rinse Peas, Bring 6 cups of water to a boil add the peas and let set for 1 hr. 
2. Chop the onion and bacon into small pieces.   Sauté the mixture until the bacon is slightly crisp
3. Add the chicken broth to the pot a little at first to deglaze the pan then add the  remainder broth
4. Take the peas, drain then add to the pot.
5. Add the garlic, bay leaves, thyme, salt and pepper
6. Take the carrot and grate, chop or put in a food processor. Depending on how small you like the pieces.  Add to the soup
7. Cook the soup for about 45 minutes
8. Use a potato masher to mash some of the peas to your desired consistency
9. Chop the potato into small pieces and add to the soup, cook for about 15 more minutes.

Notes:  

This is a very forgiving soup and can have many options. Sometimes I add the potato other times I do not want it as hardy. If you are feeding hungry boys it is probably a good option.

I like white pepper because it seems to give it a little kick but you can also use a small pinch of cayenne. Of course if you want to take the time you can fry a couple of extra pieces of bacon and top when serving. Serve with crackers, toast, or our favorite is with cornbread. 

Particularly if there is left-over and it has thickened you can thin with a little additional broth