After the call for articles
in the last newsletter, we felt inspired to start a regular column designed to
share recipes that our families love and enjoy. Some, like the sticky bun recipe, are 3rd
generation recipes, passed down from generation to generation. Others are just good recipes that we
found in a cookbook or the paper.
We started collecting and sharing recipes a number of years ago with the
notion of possibly producing a neighborhood cookbook. Without even trying we have 3 years of recipes waiting to
fill this column.
However, this might be a
great opportunity for other neighborhood cooks to share their recipes as
well. In fact, we are
contemplating resurrecting the notion of a neighborhood cookbook with this
column. So here is the deal. If you have a recipe or two that you
wouldn’t mind sharing with the neighborhood, send them our way. We will begin to include some of your
recipes in future columns. We will
also add them to our growing list of recipes and perhaps, with a little luck,
and a little financial support, produce a neighborhood cookbook.
Send those recipes to: Alan Crossley, 459 Sidney Street,
Madison, WI 53703 or Jean Dunn,
1209 Elizabeth Street, Madison, WI 53703.
From Alan Crossley
1/2 c shortening 1/2
cup sugar
2 t salt 4
t yeast
2 c milk (lukewarm) 2
eggs
7+ c flour
In bottom of each of 4 - 9" round cake pans:
1/2 stick butter
1/4 c brown sugar
Droozle Karo syrup
Combine 2 c flour, sugar, salt, yeast in large mixing
bowl. Add milk in which shortening
has been softened. Mix, then add
eggs and 1 cup flour and beat for 1 minute. Work in more flour until it feels right. Allow to rise until double, punch down,
rise again, punch down and cut into 4ths.
For each 1/4 roll out as for jelly roll, spread equal parts white sugar
and brown sugar in middle, then roll up.
Cut into 2 inch pieces and arrange in cake pan. Continue same process for all 4
pans. Then allow to rise
again. Bake at 400o for
10-12 minutes. Then remove from
oven, allow to cool for several minutes, then invert pan on large plate to
allow brown sugar, butter, Karo syrup mixture to run down onto rolls.
From Alan Crossley
1 cup uncooked wild rice
1/4 cup butter
1/2 cup slivered almonds
2 T chives
1 8oz can mushrooms
3 c chicken broth
Wash and drain rice. Saute in butter rice, almonds, chives, and mushrooms. cook about 20 min. til almonds
golden. Heat oven 325o. Pour mixture into ungreased pan, heat
broth to boiling and stir into rice.
Cover tightly. Cook 1 1/2
hours or until all liquid absorbed.
From Jean Dunn
1 15-ounce can pinto beans drained
1/2 small onion chopped
1/2 cup yellow cornmeal
1 4-ounce can chopped green chilies, drained
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon chili powder
pinch salt
1 egg lightly beaten
2 tablespoons butter, melted
few drops Tabasco sauce, to taste
Preheat oven to 4250 F. Lightly coat a
baking sheet with vegetable cooking spray and set aside. In a large bowl, mash beans, onion and
1/3 cup cornmeal with a fork to form a thick paste. Stir in chilies, cheese, chili powder, salt, and egg until
smooth. Chill 30 minutes. Form mixture into 4 patties and coat
each with the remaining cornmeal.
Arrange on prepared baking sheet, drizzle with butter, and sprinkle each
with a drop or two of Tabasco.
Bake 20 minutes, turning once.
Serve with Saucy Salad.
2 medium tomatoes, diced
2 stalks celery, cut into diagonal 1/4 inch slices
1/2 cup canned corn, drained
1 ripe avocado, peeled, pitted, and diced
1 scallion, chopped
1 tablespoon fresh cilantro (coriander), chopped
1 tablespoon olive oil
1 teaspoon fresh lemon juice
pinch salt
freshly ground black pepper
Toss all ingredients together in a bowl.