29 January, 2013

Tom Selleck's Chicken with Wine & Vegetables | Suncoast Seasons

Tom Selleck's Chicken
with Wine & Vegetables ingredients
Makes 4 servings
3 Tbsp butter (divided use)
1 medium onion, sliced
1/4 tsp salt
1/8 tsp pepper
4 chicken breasts, boned and halved
1/2 cup all-purpose flour
8 whole mushrooms
1 (16-oz) can artichoke hearts
1 cup orange juice
1 cup Marsala wine or dry white wine
1 cup ginger ale
2 Tbsp lemon juice

For serving
Cooked brown rice

Preheat oven to 325ºF.

In a skillet, brown onion in 1 Tbsp of the butter.  Salt and pepper the chicken; roll in flour to cover. Brown quickly in remaining (2 Tbsp) butter.

Place onions in bottom of Dutch oven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook, covered, for 1 hour in preheated oven. Add artichoke hearts and cook for 30 minutes more.

Serve warm with brown rice.

Actor Tom Selleck contributed this favorite recipe to the Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 390. 

Page Last Revised 7 April 2015

28 January, 2013

Recipe Sources | Project update

We credit known sources when using or adapting others' recipes. On this blog, we communicate source information in a standardized format, generally using two or more of the following:

  1. Text below the recipe (view example)
  2. bibliography
  3. Labels or tags for some general classes such as Card FileChefs, Cookbook: JL (abbreviating Junior League publications), other Cookbook: Local, Cookbook:  Magazine: CLight (abbreviating Cooking Light),
  4. Magazine
  5. A web album with cookbook images
  6. A cookbook image, in some cases, is placed above the recipe title (view example
  7. Without publishing members' names  

On related web sites, the location might be different.

In our collections, a missing citation typically occurs because the paper copy did not contain the recipe's source, and we do not know it or recall it. Some recipes were written or clipped decades ago, perhaps handed down to our contributor, and we just don't have any other clues.  

If we don't have the recipe source now, we will endeavor to
  • Continue including any information we have (view example) and
  • Beginning today (January 28, 2013), we will tag the post "Locate"
  • If page(s) are not identified, we will tag the post "page#
  • Beginning December 1, 2014, and after reasonable efforts failed to find missing information, we will tag those posts Unknown Source

We are updating our posts. Please comment on the appropriate post(s) if you know the original source of any of these recipes or are able to identify these missing cookbook pagesThank you, in advance, for your assistance. To be notified of replies, please click "Subscribe by email" below the comment form. 

For more project updates, click here.

To learn more, please view:
Recipes from Magazines
Should we use MLA format?

Page Last Updated November 29, 2014

19 January, 2013

Traditional Irish Cabbage & Carrots

This post contains three traditional Irish recipes by Darina Allen.
  • Boiled Cabbage
  • Boiled Carrots
  • Carrot & Parsnip Mash aka "Green, White and Gold"

17 January, 2013

Tater Tot Casserole

Tater Tot Casserole
Makes 8 sevings
1.5 to 2-lbs ground beef
1/2 onion, diced
minced garlic
Pepper, to taste
Season salt, to taste
1 (32-oz) pkg Ore Ida Crispy Crowns or Tater Tots
1 (10-oz) can cream of mushroom soup
1 (8-oz) carton sour cream
1 cup milk
Granulated garlic, to taste
2 cups grated cheddar cheese

Preheat oven to 350ºF.

Brown ground beef, diced onions and minced garlic; season with salt and pepper; drain and spoon into a (9- x 13-inch) baking dish.

In another bowl, mix together the soup, sour cream, milk and granulated garlic; pour over ground beef mixture, spreading evenly to the edges. Top with tater tots; sprinkle with grated cheese.

Bake, uncovered, in the pre-heated oven until the casserole is bubbly and cheese is melted, about 30 minutes.

Page Last Updated 7 April 2015

15 January, 2013

Grilled Sandwiches

This post contains three recipes.

  • Banana Nutella Triple-Decker
  • Monte Cristo
  • The Elvis Presley 

Banana Nutella Triple-Decker ingredients
Makes 1
4 large eggs
1/2 cup milk
3 slices brioche
2 Tbsp butter
1 ripe banana, cut in half lengthwise and then into slices (divided use)
1/2 cup Nutella, divided

Fleur de sel

In a shallow dish, whisk together the eggs and milk. Dip brioche in the egg wash on both sides, allowing it to absorb.

Heat butter in a large sauté pan over Medium heat; when butter foams, add brioche and cook, turning once or twice, until golden brown on both sides and cooked through. Remove from pan.

Place a piece of brioche on a plate. Top with half of the Nutella and half of the banana slices; sprinkle with salt.

Cover with a second piece of brioche. Repeat layers, ending with the third piec of brioche. Sprinkle Fleur de sel on top and serve warm.

Card File adapts Chef  Rocco Dispirito, however, I do not have a cookbook source.

Monte Cristo Sandwiches
Makes 8
6 eggs
1/2 cup milk
1/2-lb thinly sliced deli turkey
1/2-lb thinly sliced deli ham
8 (1-oz) slices Swiss cheese
16 slices egg bread (challah)
4 Tbsp butter (1/2 stick)

For serving
Cranberry sauce, on the side for dipping

In a medium bowl, whisk eggs and milk until well combined.

Equally divide the turkey, ham and Swiss cheese on 8 slices of bread. Top with remaining slices of bread.

In a large skillet, melt 1 Tbsp butter over Medium heat. Dip two sandwiches, one at a time, in the egg mixture, coating completely. Place in skillet and cook 2 to 3 minutes on each side, or until egg is golden and cheese is melted.

Repeat with remaining sandwiches, adding more butter as needed. Slice sandwiches on the diagonal and serve immediately with dipping sauce, if desired.

Adapts recipe from "Mr. Food" via Indiana's News Center.

Makes 4
2 Tbsp butter, softened
8 slices white bread
1/2 cup smooth peanut butter
1 large, ripe banana, cut into slices about 1/2-inch thick
1/4 cup honey
12 slices bacon, sauteed until crispy and drained on paper towels (optional)

Spread the butter on 1 side of each slice of bread and divide into two groups. Then, for one group, spread peanut butter on the other side. With butter-side down, place banana slices on top and drizzle with honey.

Add three bacon slices on top of the bananas; then, place the unbuttered-side of remaining bread slices on top of the bacon. Now you have four sandwiches, butter-side, out ready to grill.

Place sandwiches on a preheated grill pan or griddle; when golden brown and crispy, flip over. When the sandwiches are browned on both sides, remove to plates. Slice in half diagonally and serve immediately.

Adapts Peanut Butter & Co recipe via foodnetwork.com.

Page Last Modified 7 April 2015

14 January, 2013

Herbed Spinach Balls | Cotton Belles Delectables

Gerry's Herbed Spinach Balls ingredients
Makes 16 pieces
1 (10-oz) box frozen chopped spinach, thawed and well drained (about 1 cup)
1/2 cup finely chopped onion
1 egg, beaten
2 Tbsp plus 2 tsp reduced calorie margarine, melted
1/3 cup plus 2 tsp dried bread crumbs (plain)
2 Tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp crushed thyme leaves
1/4 tsp rubbed sage
1/4 tsp salt
Dash of pepper

Preheat oven to 350°F. Apply nonstick cooking spray to a baking sheet.

In a medium bowl, mix the first four ingredients (spinach through margarine). Add remaining ingredients; mix until all are thoroughly combined. 

Shape mixture into 16 balls; place on prepared baking sheet. Bake in preheated oven until cooked through and lightly browned, about 18 to 20 minutes. Immediately remove from pan and serve.

Gerry H. contributed this Herbed Spinach Balls recipe to the Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 23.

Page Last Updated 29 March 2015 


A traditional Irish-American corned beef dinner typically includes green cabbage, boiled either in the corned beef stock (sign-in for recipe) or separately in cold water (sometimes in wine, in Cajun country). This post contains four recipes using several preparation methods for serving cabbage with a corned beef dinner.

Farm Journal suggests these herbs for seasoning cabbage:
  • Boiled: Add savory, cayenne or red pepper, or fennel to cooking liquid.
  • Fresh or pickled: Add dill, caraway or celery seeds, or marjoram to coleslaw and sauerkraut.
  • Steamed: Add allspice, dill weed, marjoram or tarragon (or caraway seeds for red cabbage) to melted butter.

America's Best Vegetable Recipes: 666 Ways to Make Vegetables Irresistible Edited by Nell B Nichols (Garden City: Doubleday & Company, Inc, 1970), 266.

I'll reserve any stock from cooking cabbage to make soup because I've learned the nutritional value of boiled cabbage. Any of these soup recipes should work nicely:

Side Dishes
Here's a range of recipes for preparing cabbage to accompany a corned beef dinner:
  • Boiled & Baked: Cabbage Au Gratin, Glorified Cabbage (below)
  • Sautéed: Mrs. Wallace's Sautéed Cabbage (below)
  • Smothered: Marcelle's Smothered Cabbage (below)

Cabbage Au Gratin
Farm Journal
Makes 6 servings
1 medium head cabbage, shredded (2-quarts)
1 can condensed cream of celery soup
1/4 cup milk
1 cup grated process American cheese
1/2 tsp salt
1/8 tsp pepper

1/2 cup bread crumbs
2 Tbsp melted butter

Notes:  Try cooking cabbage with onions and red pepper; then, use béchamel sauce instead of the Velveeta.

Prepare cabbage 
Cook cabbage in boiling salted water until tender, five to seven (5 to 7) minutes; drain.

Prepare sauce
Meanwhile, and in a saucepan, combine the remaining casserole ingredients; heat, stirring, until cheese melts. Combine sauce with the cabbage; place in a greased 1.5-quart casserole.

Prepare Topping
Toss the bread crumbs with butter until coated; sprinkle on top of cabbage.

Bake casserole in moderate oven (350ºF) until thoroughly heated, about fifteen (15) minutes.

America's Best Vegetable Recipes: 666 Ways to Make Vegetables Irresistible Edited by Nell B. Nichols (Garden City: Doubleday & Company, Inc, 1970), 18 -19.

Glorified Cabbage aka Choux Glorieux
Servings not stated
Side dish
1 medium cabbage
Cooking oil
2 medium onions, chopped
3 or 4 stalks celery
1 bell pepper, chopped
1/2-lb. cheese, grated (divided use); see Notes:
3 or 4 slices of bread, toasted and soaked in milk
1/2-pint cream
1 block butter
Plain bread crumbs (optional)
2 or 3 pods garlic, minced
Parsley, finely chopped

1/4 cup of the grated cheese
Plain bread crumbs

Notes  Lafayette, LA recipes use cheddar or Velveeta cheese.

Parboil cabbage until tender; remove from heat and drain. Chop fine.

Place cooking oil in saucepan; wilt onions, celery and bell pepper. Add the cabbage and smother. When cabbage is well smothered, add 1/2 cup of the cheese; continue cooking. 

Soak the toasted bread in milk until soft; squeeze out milk. 

Add the soaked toast, cream, butter and bread crumbs (if using) to the cabbage mixture, keeping it desirably moist for proper casserole consistency. Add the garlic and parsley; remove from heat and place in a 2-quart casserole. Toss the remaining 1/4 cup cheese with bread crumbs and sprinkle on top of the casserole. 

Bake in preheated 350ºF oven until thoroughly heated, about twenty to thirty (20 to 30) minutes.

The Glorified Cabbage recipe is from the Junior League of LafayetteTalk About Good! (Dallas: Wimmer Brothers, 1969), 143.

Mrs. Wallace's Sautéed Cabbage
Servings not stated
3 slices bacon
2 Tbsp cooking oil
1 level tsp salt
1 small onion, chopped fine
3 green onions, top and bottoms chopped fine
1 large bell pepper, chopped in 1/4-inch pieces
1 large head cabbage, shredded
1/4 tsp freshly-ground black pepper

Fry bacon until crisp; then remove from skillet and crumble. Set aside.

Add oil and salt to skillet; when hot, sauté onions until golden, not crisp, about five (5) minutes. Then, sauté bell pepper with the onion for two (2) more minutes. 

Sauté cabbage in hot oil, tossing constantly, for no more than 7 minutes. Add black pepper and bacon crumbles. Toss and serve hot.

Mrs. Wallace's recipe is from the Junior League of Lafayette, Talk About Good! (Dallas: Wimmer Brothers, 1969), 144.

Smothered Cabbage
Makes 6 servings
1 cup chopped onions
1/2 cup diced ham
1 to 2 Tbsp vegetable oil
1 large head cabbage, cleaned and coarsely chopped
1/2 cup water
1 tsp sugar
Salt, cayenne and black pepper to taste

In a large heavy pot, cook the onions and ham in the vegetable oil over Medium heat until onions are wilted, about five (5) minutes. Add the cabbage, water, sugar, salt, cayenne and black pepper.

Cover the pot and cook, stirring occasionally, for about thirty (30) minutes or until the cabbage is soft and tender.

Marcelle Bienvenu, Who's Your Mama, Are You Catholic and Can You Make a Roux? (Lafayette: South Louisiana Publishing, 2001), 100 and The Times-Picayune (July 21, 2011).

What's your favorite cabbage recipe?

Irish / Irish-style

Page Last Updated 19 May 2015

12 January, 2013

Ham Hock and Cabbage Soup

In Louisiana, this soup is often served for supper during winter months.

Marcelle's Mama's Ham Hock and Cabbage Soup ingredients
Makes 8 main course servings
1 Tbsp vegetable oil
1/2-lb bacon, chopped
1 ham hock, about 1-lb
1 cup chopped onions
1 cup chopped carrots
6 cups chopped cabbage, about 1.5-lbs
3 Tbsp chopped garlic
2 bay leaves
1/2 tsp freshly-ground black pepper
1.5 tsp salt
1/4 tsp cayenne pepper
4 cups Chicken Broth
3 cups peeled and cubed red potatoes, about 1-lb

Heat the oil in a large deep pot over High heat; add the bacon and fry until it is slightly crisp. Add the ham hock, onions and carrots; cook until the onions are slightly wilted, about 2 minutes.

Add the cabbage, garlic, bay leaves, black pepper, salt and cayenne. Cook until the cabbage is slightly wilted, about 4 minutes. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Add the potatoes; cover and cook until the cabbage and potatoes are soft and tender, about 1 hour.

Remove the ham hock from the soup; pick off the meat and add it to the soup. Skim off any fat that has risen to the surface and remove the bay leaves.

Serve warm in large bowls.

Marcelle Bienvenu's mother's recipe is published in Emeril Lagasse and Marcelle Bienvenu, Louisiana Real and Rustic (New York: William Morrow & Company, Inc, 1996), 53.

Page Last Updated 20 April 2015

10 January, 2013

Dill Pickle-Horseradish Cream Sauce | Bon Appétit

Dill Pickle-Horseradish Cream ingredients
Makes about 1.5 cups
1 cup sour cream
6 Tbsp prepared white horseradish, about 4-oz
1 Tbsp finely chopped dill pickle
1 Tbsp chopped fresh chives or green onion tops

Notes:  Chef Kelley says you can make this two days ahead. Keep refrigerated.

In a small bowl, whisk all ingredients to blend. Cover and refrigerate for at least 2 hours.

Chef Jeanne Thiel Kelley's Horseradish Cream recipe is published in Bon Appétit (March 2008).

You might like:
Pat's Horseradish Sauce
Parsley Sauces for Corned Beef

Page Last Updated 1 April 2015

Parsley Sauces for Corned Beef

This post contains two recipes for warm parsley sauces. Both are accompaniments for corned beef.

Parsley Gravy
Serving size not given
1 stick of butter (4 oz / 110 g)
4 Tbsp flour
6 cups strained corned beef broth
1/2 cup chopped parsley
Dollop horseradish to taste
Salt to taste
Pepper to taste

Replace 3 cups of  the broth with buttermilk.

In a heavy bottomed pot or skillet, melt the butter. Sprinkle over with the flour; stir to combine well, until a paste forms. Cook over Medium-Low heat until the mixture starts to brown slightly and smell nutty.

Using a whisk, beat in the strained broth, one (1) cup at a time; then, bring to a boil, whisking constantly. If the sauce seems too thick, add more strained broth. Season to taste with salt and pepper, and horseradish. 

Serve hot with corned beef.

Parsley Sauce ingredients
Colman Andrews
Makes enough to accompany 4 servings
2 Tbsp butter
1 Tbsp minced onion
2 Tbsp white flour
3/4 cup corned beef stock
3/4 cup milk
2 tsp minced fresh parsley
1/2 tsp English mustard
Pinch of nutmeg
Salt to taste
Pepper to taste

In a small saucepan over Medium heat, melt the butter; add the minced onions and cook for about one (1) minute. Then, whisk in the flour and cook for about one (1) minute more.

Add all remaining ingredients; whisk together until smooth. Cook until the sauce thickens, whicking constantly, about four or five (4 or 5) minutes more, 

Serve warm with corned beef.

Slightly adapts Andrew Colman, The Country Cooking of Ireland (San Francisco: Chronicle Books LLC, 2009), 360.

You might like:
Apple-Mint Chutney
Guinness Mustard via Bon Appétit
Pat's Horseradish Sauce


Page Last Updated 2 May 2015

09 January, 2013


Colcannon is a traditional Irish dish with as many variations as there are cooks in Ireland.

Mary Ward's Colcannon ingredients
Makes 4 to 8 servings
(2 to 2.5-lbs / 1kg to 1.25kg) russet or other floury potatoes, about 5 or 6
6 to 8 Tbsp butter
(2 to 3 lightly packed cups / 400g to 800g) chopped kale or assorted chopped greens, such as kale, parsley, sorrel, spinach, and / or broccoli or cauliflower leaves
(1⅓ cups / 320ml) milk
4 scallions, green part only, minced
Salt and pepper

Prepare potatoes
Put the potatoes into a large pot, with the larger ones on the bottom; add water to come halfway up the potatoes. Cover the pot and bring to a boil over High heat. When the water begins to boil, carefully drain off about half of it, then return the pot to the heat, cover it again, reduce the heat to Low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a clean, damp tea towel; and let sit for 5 minutes more.

Wilt the greens
Melt 4 Tbsp of the butter in a large skillet over Medium-High heat. Add the kale (or assorted greens) and cook until just wilted, about 5 minutes.

Heat milk , butter, scallions / stir in greens
Combine the milk, scallions, and remaining butter in a medium pot and bring to a simmer over Medium heat. Cook for about 2 minutes; then add the greens and stir in well. Remove the pot from the heat, cover, and set aside.

Drain, peel, and mash potatoes with the greens
Drain and carefully peel the potatoes, then return them to the pot. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.

To serve in the traditional Irish manner, push the back of a large soup spoon down in the middle of each portion to make a crater, then put a large pat of room-temperature butter into each one to make a "lake." Diners dip each forkful of colcannon into the butter until its walls are breached.

Mary's recipe is published in Colman Andrews, The Country Cooking of Ireland (San Francisco: Chronicle Books LLC, 2009), ??.

Colcannon ingredients
Darina Allen, Proprietor
Makes about 8 servings
(1-lb /450g) Savoy or spring cabbage
(2- to 3-lbs / 900g to 1.3kg) potatoes
1 cup plus 2 Tbsp milk
1 - 2 scallions (optional)
Freshly-ground pepper
1/2 stick (1/4 cup) butter

Notes: Darina says you may prepare ahead and reheat, covered, in a moderate oven (350ºF/180ºC) for about 20-25 minutes.  

Prepare potatoes
Scrub the potatoes and put them in a pot of cold water. Add a good pinch of salt and bring them to a boil. When the potatoes are half-cooked, about 15 minutes, strain off 2/3 of the water. Put the lid back on the pot and cook over a gentle heat so that the potatoes steam until they are tender.

Prepare cabbage
Remove the dark outer leaves from the cabbage. Wash the rest and cut into quarters, removing the core. Cut the cabbage finely across the grain. Boil in a little boiling water or bacon cooking water until soft. Drain and season with salt, pepper, and a little butter.

Mash potatoes and stir in cabbage
When the potatoes are just cooked, put the milk and scallions into a saucepan and bring to a boil. Skin the potatoes and mash them quickly while still warm, beating in enough milk and scallions to make a fluffy purée. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the spade.) Then stir in the cooked cabbage and taste for seasoning. 

For perfection,serve immediately in a hot dish with a lump of butter melting in the center.

Darina Allen, Darina Allen's Ballymaloe Cooking School Cookbook (Gretna: Pelican Publishing Company, 2002), 183 - 185. 

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Page Last Updated 7 April 2015