Chuck's Italian Sandwich

 

Recipe Name: Chuck's Italian Sandwich

Story: Sometime around 2017, Dad shared his favorite way of making an Italian sandwich. I was traveling and happened to stop at a Subway. Subway always reminded me of him, we'd go there often, especially on the way to the race track. I always remember him getting an Italian sandwich, but never knew what he put on it. He said this is how he always remembered having it, even as a young child. Recently during this past year I found the ingredients list he had shared with me.

Years you've been making it: Long time

Author / Creator: Chuck Whittier

Submitted by: Dustin

Ingredients: 

• Danish ham
• American cheese
• White onions, thinly sliced
• Green peppers, sliced
• Cured black olives, chopped
• Tomatoes, sliced
• Sour pickles, sliced
• Salt and Pepper 
• Blend of canola and olive oil

Directions: 

1. Grab your favorite sub roll.
2. Add ham then cheese.
3. Top with tomatoes, onions, peppers, olives and pickles.
4. Sprinkle with some salt and pepper.
5. Add some of the blended oil.

Notes: 

*picture is not the actual sandwich, just for reference / example.

Mustard Pickles

 

Recipe Name: Mustard Pickles

Story: We found this old recipe notebook in an envelope at Dad's place. This appears to be, likely, Grammy Whittier's recipes, though could be even older.

Author / Creator: Grammy Whittier?

Submitted by: Dad / Chuck

Ingredients / Directions: 

• 1 qt cucumbers
• 1 qt tomatoes
• 1 qt onions
• 1 qt cauliflower
• 4 peppers cut fine

Soak 24 hrs in a brine made of:

• 1 pt Salt
• 4 qts water

Cook in brine until tender, drain and put in the following:

• 1 cup flour
• 6 tbls mustard
• 1 dessert spoon turmeric
• 2 cups brown sugar
• 2 qts vinegar

Cook till it thickens

Tomato Catsup

 

Recipe Name: Tomato Catsup

Story: We found this old recipe notebook in an envelope at Dad's place. This appear to be, likely, Grammy Whittier's recipes, though could be even older.

Author / Creator: Grammy Whittier?

Submitted by: Dad / Chuck

Ingredients / Directions: 

• 4 qts tomatoes (raw)
• 1/2 cup sugar
• 1/2 tsp pepper
• 1 tsp mustard
• 1/8 tsp cayenne
• 2 tsp salt
• 1 (or 1.5) cups vinegar

Smashed Potato Salad

Name:    Smashed Potato Salad

Story:     from a recipe "Smashed Potato Salad" aired on Cook's Country in 2017 and then I modified by me.

Years making it:  Began in 2021  

Author / Creator:  Chuck Whittier

Submitted by: Chuck Whittier 

Ingredients:   

• 5 cups of potatoes, not peeled, cut into 3/4" cubes
• 2 tablespoons white vinegar
• 1teaspoon freshly ground black pepper
• 3 heaping tablespoons of yellow mustard
• 1/2 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1/2 cup coarsely diced Bread & Butter pickles
• 1/2 teaspoon celery seeds
• 2 large hard boiled eggs cut into 1/4" pieces.
• 1/2 cup green onions, Chopped into 1/4" pieces.
• 1/3 cup finely chopped red onion
• 1/4 cup water

Directions:  

1. In a small pot, 8 cups water and boil the potatoes until done. Just done. Drain the potatoes in a colander. Transfer 2 cups to a bowl. Add a tablespoon of vinegar to the potatoes and coarsely mash with a potato masher. Transfer remaining potatoes to baking sheet and sprinkle with remaining vinegar, lightly toss and spread out to cool. At least 15 minutes.  
2. In a bowl add the mayonnaise, mustard, cayenne, ground pepper, celery seeds and water and mix well.  Add this mixture to the smashed potatoes and mix well.  
3. Now you'll be adding some texture to the mix.  Spread the diced pickles, green onions, red onions, and chopped eggs onto the top of the mixture and stir in easily. Add in the cooled potatoes and stir in gently to retain the texture.  Cover with plastic wrap and place in the refrigerator for at least 2 hours.  Then you can transfer to a better sized container.
4. Serves  6 to 8.

Ramen Noodle Soup

Name:  Ramen Noodle Soup  

Story:  This begins as the simple packaged 2 serving Ramen Noodle Soup which sells for as little as 24 cents at Walmart

Years you've been making it:  Since 2019 with continued modifications finally settling as presented herein. 

Submitted by: Chuck Whittier

Ingredients:

• 1 package Maruchan Ramen Noodle Soup PIICANTE CHICKEN FLAVOR
• 2 Tbls Fish Sauce
• 1 Tbls Crushed Red Pepper Flakes  (Optional depending on the heat level desired.
  
• 1 Cup sliced mushrooms, 1/8 " thick and cut into about nickel size
• 3/4 Cup of Green Onions sliced into 1/4" sections
• 2  3/4 Cups Water  

Directions:

1. Remove the seasoning packet from the package of Ramen noodle soup.  You may want to break the noodles into smaller sections / pieces. I prefer to break them into 1/2 " square sections of noodles, only one layer each. They fit better on a soup spoon if you break them up.  This is a relatively quick soup to make.
2. Start by placing about 1/2 cup of water into a pot to be used to cook the soup. Add the seasoning packet supplied with the soup package.  Mix well and add a little more water after seasoning is fully dissolved.
3. Add in the fish sauce, add in the crushed rep pepper flakes and the remaining water.  Mix well and begin to heat on medium high.
4. As it begins to heat up you add in the sliced mushrooms and stir frequently.  Once it reaches a boil you need to let the mushrooms boil for 4 to 5 minutes. Set the soup to a medium boil and now you can add the broken up noodles. Break the noodles into 1/2" sections.  You will cook the noodles for 3 1/2 minutes in a medium boil. This should be timed.
5. You can add the chopped green onions to the soup. If this brings the mixture to below a boil you need to return it to a boil. Let the soup continue to boil for another 2 minutes after adding the green onions.   Ready to serve.

Chicken Marsala

Name:    Chicken Marsala 

Story:     from a recipe online from www.onceuponachef.com/recipes/chicken-marsala.html with                         modifications.

Years making it:  Began in 2020  

Author / Creator:  stated Jenn Segal started in 2017

Submitted by:     Chuck Whittier 

Ingredients:   

• large handful of porcini or mixed dried mushrooms. I was only able to locate them online thru Amazon.  Available in larger cities.
• 1 pound boneless skinless chicken breasts, pounded ¼-inch thick, and dried with paper towels
• 6 tablespoons all-purpose flour
• Salt
• 4 tablespoons butter
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 1/2 cup finely chopped onions
• 5 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup dry Marsala wine
• 3/4 cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley

Directions:  

1. In a small sauce pan, heat 1 1/2 cups chicken broth and dried porcini mushrooms and simmer at low bubble to reconstitute the mushrooms and reduce the liquid to less than 1 cup.
2. Place the flour, 1 teaspoon salt, 3 teaspoons garlic powder and 1 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
3. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
4. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
5. keep just below a boil.
6. Serves  6.

Corn Chowder

Recipe Name:  Corn Chowder

Story:  from Maine.  Dating back to the 1930's.

Years you've been making it:  My mother learned it in Maine and made it very often.  I began in the 70's.

Author / Creator:  Unknown, somebody in Main.  Modified and improved several times.

Submitted by:  Chuck Whittier

Ingredients:
Thick sliced bacon, 6 slices
Can of condensed milk
1 qt. Half n Half
2 large onions, diced
2 or 3 stalks celery, diced
4 cups of white potatoes, diced 1/2 inch cubes
4 cans creamed corn
3 cans whole corn
3 cups water

Directions:
Fry bacon until crisp in a Dutch oven.  Crumbe bacon and set aside.  Add onions and celery to the pan with the 1/2 of the bacon grease.  Saute for about 5 minutes.  Add potatoes, add water until just covered.  Should be about 3 cups.  Cook until tender, about 25 minutes or less.

Stir in corns, and bacon mix well and begin heating at medium high.  Season with salt and pepper to taste and cook for 10 mins.  Add in the condensed milk and half and half cream.  Simmer for 15 minutes NOT letting it boil.  Watch, stir, and keep just below a boil.

Serves 6.

Notes: Can add a couple tablespoons of flour in a roux and cook before putting in the corn and milk.  Will make the sauce a little thicker allowing for more of the half and half to be added later.

Tuna Casserole

Recipe Name:  Tuna Casserole

Years you've been making it:  Began making this in early 80's for the kids

Author / Creator:  Basic recipe from Joy of Cooking and modified by me.

Submitted by:  Chuck

Ingredients:
2 Tbsp butter or bacon grease
1 cup diced onion
1/2 cup diced celery
1 can cream of mushroom soup
1 can of large black olives pitted, sliced in half
1/2 cup water or milk
8 ounces frozen peas
2 (6-ounce) can tuna packed in water or oil, undrained
1 cup buttered bread crumbs or crushed plain potato chips
1 1/2 cups of cooked pasta of your choice, cooked al dente

Directions:
Preheat oven to 375 degrees.  In saucepan saute onion and celery in butter or bacon grease until translucent, soft but not mushy.  Add mushroom soup, water, black olives and peas.  Bring to a simmer, stirring to dissolve soup.  When it begins to boil, turn off heat and gently fold in tuna with half the liquid.  Add cooked pasta noodles and toss to coat with sauce.  Pour into prepared casserole and top with bread crumbs or potato chips.

Bake 40 to 50 minutes until heated through and topping is lightly browned.

Yield 6 servings.

Miso soup

Recipe Name:    Miso soup

Story:     Had Miso soup at a couple select oriental restaurants. One location had a miso soup that drew me back again and again.  Finally asked the chef and he explained that he added mushrooms to regular miso soup and he directed me to check out "Allrecipe" online which I did.

Years making it:    Just began in 2019

Author / Creator:    Chuck Whittier modified an Allrecipe by Michelle Chen. Modifications are consistent with the way it's made at a restaurant in Gainesville, Florida called "Liquid Ginger".

Submitted by:     Chuck Whittier

Ingredients:   

Important requirement.  Must use correct ingredients, Dashi granules or Dashi powder and miso paste are not easy to locate. Available at Asian Markets but not regular grocery stores.

2   Teaspoons Dashi granules or Dashi powder, over filled but not heaping
4   Cups water
2   Heaping tablespoons of miso paste
1/2  cup of tofu, diced in 1/4" cubes
1/3  cup thinly sliced mushrooms, no larger than nickel size
1/3 cup of green onions. Sliced into 1/2" sections also cut down the side so they will separate upon cooking

Directions:   
In a medium saucepan over low heat, combine dashi granules or powder and 1 cup of water and continue stirring until mixed. Add miso paste and 1/2 cup more water until well mixed, increase heat to medium high and add remaining water; bring to a boil.  Stir in tofu. Add the green onions, also add the sliced mushrooms to the soup and continue to boil.  Slow boil for 5 - 10 minutes.  Ready to serve.

Notes: 
 I'm one that likes things quite salty so I have made this quite often increasing the amount of Dashi granules to 3 teaspoons rather than 2 and also increase the Miso to 3 tablespoons rather than 2.  It will make it saltier. 2 teaspoons of Dashi granules and 2 tablespoons of Miso is the correct amount.
Here are a couple choices that comply with the ingredient requirement.  Images follow :

Black beans, sausage and rice

Recipe Name:  Black beans, sausage and rice

Story: Many Latin restaurants serve black beans and rice but always seemed liked something was missing.  Bought some smoked sausage and had an idea.  It came out much better than expected.  Try it, you'll like it.

Years you've been making it:   2019

Author / Creator:    Chuck Whittier

Submitted by:     Chuck Whittier

Ingredients:
Black beans, can 15.5 oz

1/2 large onion
Smoked beef sausage, 8 oz's

Brown rice, 1 cup

4 tablespoons bacon grease

Directions: 
Slice smoked sausage into 1/8 " cross sections. Very small. Place bacon grease in frying pan and brown smoked sausage slices on both sides until well browned. Remove and drain on paper towel. Cut entire half onion into cross sections, smaller than 1/4" thick, then cut cross sections in half creating 1/4 onion cross sections, less than a 1/4" thick. Place in bacon grease and sauté until done, translucent and remove, draining but don't place on paper towels. Drain excess bacon grease from frying pan.  Place black beans and liquid into pan and begin warming. Scraping sausage and onion from bottom of pan. After beans come to a boil lower heat to a low simmer for 7 minutes. Then return sausage slices and onions to the pan of beans and continue on a low simmer.  Heat one container of brown rice, when done add to the pan of beans and continue to simmer. Stirring to mix well and simmer for another couple of minutes.

Notes:
Servings 2 - 4