Heritage Potluck (1/5/15)
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Recipes contributed by the Chillicothe Public Library community. Once again we invited you to share recipes significant to your heritage or household, and though the snow kept most people away, a few of us enjoyed a delicious mini-potluck featuring the following dishes. Click here to download these recipes. Want to try more recipes from our community? Revisit the inaugural Heritage Potluck in 2013. Click here for the Heritage Potluck in 2016. Click here for the Heritage Potluck in 2017. Click here for the Heritage Potluck in 2018. Click here for the Heritage Potluck in 2019. |
Mexican Savory Cheesecake
Contributed by Don Clemens
Recipe forthcoming
Recipe forthcoming
Reuben Savory Cheesecake
Contributed by Don Clemens
Recipe forthcoming
Recipe forthcoming
Haluska
Contributed by Jane Harrison
Here's the way our family makes Haluska:
Cook sauerkraut (2-3 cans) slowly in butter. Brown the sauerkraut well. This can take 20-30 minutes & almost a stick of butter. Meanwhile, prepare noodles as package directs. Kluski noodles are my favorites, but any thin noodle is fine. Once the sauerkraut is browned, combine it with cooked noodles and brown again in frying pan. Haluska is very good the next day, too.
In the summer when cabbage is fresh, it is delicious prepared this way.
Here's the way our family makes Haluska:
Cook sauerkraut (2-3 cans) slowly in butter. Brown the sauerkraut well. This can take 20-30 minutes & almost a stick of butter. Meanwhile, prepare noodles as package directs. Kluski noodles are my favorites, but any thin noodle is fine. Once the sauerkraut is browned, combine it with cooked noodles and brown again in frying pan. Haluska is very good the next day, too.
In the summer when cabbage is fresh, it is delicious prepared this way.
Greens, East Africa style
Contributed by Catherine Barnett
My parents grew up in Kenya, and we still enjoy dishes from that part of the world at our table. Traditionally made with greens called sukuma wiki, this dish is also delicious with collards, kale, chard, spinach, etc. Feel free to adjust quantities to taste (I like mine spicy, with lots of peanut butter). Serve with ugali (stiff cornmeal porridge, recipe here) or rice.
Ingredients:
1 Tbsp. oil
1 onion, chopped
3-4 cloves garlic, mashed or minced
tomatoes, chopped
cayenne or other hot pepper to taste
¼ cup peanut butter
large bunch of greens, chopped (note: they cook down a lot!)
salt to taste
Method:
In a large pot or frying pan, sauté onion in a bit of oil until soft. Add garlic and sauté briefly. Add tomatoes. Add cayenne to taste, and stir. Add greens, stir, and sauté/steam until tender. (May need to add them in batches, allowing them to cook down to fit in the pan.) Add peanut butter and stir well to incorporate. Adjust seasonings to taste.
My parents grew up in Kenya, and we still enjoy dishes from that part of the world at our table. Traditionally made with greens called sukuma wiki, this dish is also delicious with collards, kale, chard, spinach, etc. Feel free to adjust quantities to taste (I like mine spicy, with lots of peanut butter). Serve with ugali (stiff cornmeal porridge, recipe here) or rice.
Ingredients:
1 Tbsp. oil
1 onion, chopped
3-4 cloves garlic, mashed or minced
tomatoes, chopped
cayenne or other hot pepper to taste
¼ cup peanut butter
large bunch of greens, chopped (note: they cook down a lot!)
salt to taste
Method:
In a large pot or frying pan, sauté onion in a bit of oil until soft. Add garlic and sauté briefly. Add tomatoes. Add cayenne to taste, and stir. Add greens, stir, and sauté/steam until tender. (May need to add them in batches, allowing them to cook down to fit in the pan.) Add peanut butter and stir well to incorporate. Adjust seasonings to taste.
Mrs. D’Eugenio’s Biscotti
Contributed by Gail Hintze
It may have been the colorful sprinkles that won me over as a child to these gently sweet cookies. They were my favorite among those made by the neighborhood "Aunties." They are especially nice served with coffee.
In large bowl, beat lightly: 3 eggs
Beat in: 5 tbsp. sugar
¼ cup oil
1 tsp vanilla or almond extract
Sift together and stir in: 2 ½ cups flour
2 ½ tsp baking powder
¼ tsp salt
Form into 1” balls and place on baking sheet. Bake at 400° for 10 minutes, until they start to brown lightly. Cool completely, then dip tops in icing made from confectioner’s sugar and cream (and a little grated lemon zest, if desired). Sprinkle with sugar decorations if desired.
It may have been the colorful sprinkles that won me over as a child to these gently sweet cookies. They were my favorite among those made by the neighborhood "Aunties." They are especially nice served with coffee.
In large bowl, beat lightly: 3 eggs
Beat in: 5 tbsp. sugar
¼ cup oil
1 tsp vanilla or almond extract
Sift together and stir in: 2 ½ cups flour
2 ½ tsp baking powder
¼ tsp salt
Form into 1” balls and place on baking sheet. Bake at 400° for 10 minutes, until they start to brown lightly. Cool completely, then dip tops in icing made from confectioner’s sugar and cream (and a little grated lemon zest, if desired). Sprinkle with sugar decorations if desired.