Sunday, February 20, 2011

Red's Sandwich Shop

Red's Sandwich Shop

Blueberry Pancake w/side of bacon

Homemade Cornbeef Hash Benedict

Clam Cake Benedict

Thursday, February 10, 2011

North Woods Bean Soup

With the outside temperature just barely inching over single digits, Joan prepared and served this hearty soup for dinner.

1/2 lb. turkey Kielbasa, halved lengthwise and sliced 1/2-inch thick
1 c. baby carrots, chopped
1 c. onion chopped
2 cloves garlic, minced
4 c. chicken broth
1/2 t. Italian seasoning
1/2 t. pepper
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
6-oz. pkg. baby spinach

Spray a Dutch oven with non-stick vegetable spray; heat over medium-high heat. Add turkey, carrots, onion and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, seasonings and beans. Bring to a boil; reduce heat and simmer 5 minutes. Place 2 cups of soup in a blender or a food processor. Process until smooth; return processed soup to pan. Simmer 5 more minutes; remove from heat. Add spinach, stirring until it wilts.

Makes 5 servings.

Joan served this body warming soup with multi-grain rolls.

Sunday, February 6, 2011

Super Bowl XLV Fare

More daunting than choosing the best Super Bowl commercial, choosing what Super Bowl team to root on to victory, or choosing the best seat in the TV room for Super Bowl viewing, is choosing what to eat during half time of the Super Bowl.

This year Joan solved this quandary with a splendid spread.

Joan served Pepperoni Puffs for appetizers. These scrumptious delights served with warm pizza sauce were a perfect lead-in to the Black Eyed Peas halftime show.
Rolling Stone Review

Pepperoni Puffs

1 cup all-purpose flour
1 teaspoon baking powder
1 cup milk
1 egg, beaten
1 cup shredded Cheddar cheese
1 1/2 cup pepperoni, diced

Combine flour, baking powder, milk, egg and cheese; mix well. Stir in pepperoni; let stand for 15 minutes. Spoon into greased mini muffin cups, filling 3/4 full. Bake at 350˚ for 25 to 35 minutes, until golden.

The next course was Baked Potato Soup.

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts (6 cups) milk
2 tablespoons green onion, diced
1/2 cup grated cheddar cheese, plus 2 tablespoons for garnish
1 cup sour cream
4 slices of bacon, cooked and crumbled (for garnish)

Cut potatoes in half lengthwise and scoop out the pulp. Melt butter in a sauce pan. Whisk in flour and cook for 1 minute. Gradually add milk and cook over medium heat, stirring constantly, until smooth and bubbly. Stir in potato pulp, diced green onion and grated cheddar cheese. Cook on low heat until heated through, Then stir in the sour cream and heat through. Garnish with crumbled bacon and cheddar cheese.

Accompanying the soup was this sandwich.


1/2 cup Mayonnaise
1/4 cup Italian Dressing
3/4 cup each chopped drained black and stuffed green olives
1/2 cup chopped drained canned artichoke hearts
4 ribs celery, chopped (about 1 cup)
1/4 teaspoon ground black pepper
1 round Italian bread loaf (Sicilian round - 10 inch)
6 slices each Turkey Breast, Genoa salami, Honey Ham,
French Dip Flavored Roast Beef
4 Provolone Cheese slices

Mix mayo and dressing in medium bowl, stir in next 5 ingredients.

Cut bread horizontally in half. Hollow out slightly; discard removed bread or dave for another use.

Fill bottom half of bread with layers of half the olive mixture, meat and cheese; cover with remaining olive mixture and bread top. Wrap tightly in plastic wrap. Refrigerate 1 hour.

Makes 8 servings.

For dessert Joan served a lemon cake and coffee.