Don's Recipes

I love cooking the big meal, Thanksgiving. Today, and next week, I’ll give you two must-haves at the Schwenneker dinner table.  This one is called scalloped corn. It's an old family recipe my grandma would make at big dinners.  It’s a really easy casserole. Sometimes, I just get hungry for it, and I make it when it’s not the holidays! It’s a very Iowa recipe, and one of my favorites!

Ingredients

2 cans Whole Kernel Corn, Un-drained
1 can Cream Style Corn
1 medium green pepper, chopped
1 medium sweet onion, chopped
1 pint Sour Cream
1 Box, Jiffy Corn Bread Mix
16 oz. package shredded Cheddar Cheese

Preparation

1. Combine all ingredients in a Casserole Dish
2. Bake in preheated oven at 350 degrees for 1 hour or until center is bubbling

It's super easy and I love the taste. Last time I was back visting my family my grandma started adding a third can of corn, drained. She says they've cut down on the amount of corn in each can over the years and this makes up for it.  It adds approx. 10 minutes to the baking time. 

You could probably make it low fat by switching out the sour cream and cheddar cheese. I haven't tried it, but I'm sure it would work. Hope you like it! Next week we brine a Turkey.  Once you brine, you’ll never go back to just regular old turkey.  Good luck and good eating!

I don’t usually post recipes I haven’t tried, but this one comes with big time references!  White House pastry chef Bill Yosses' pies have now tickled the tastebuds of two presidents.  His trick to making fruit pies worthy of a president is to bake the bottom crust first, then fill and top the pie and bake it again.

He likes to mix the dough by hand to avoid overworking it but for an easier home version, suggests using a food processor.  It takes a while, but it looks delicious!

   ------

   BILL YOSSES' APPLE PIE

   Start to finish: 3 1/2 hours (30 minutes active)

For the crust:

   3 cups all-purpose flour

   1/4 cup sugar

   1 1/2 teaspoons salt

   10 ounces (18 T) unsalted butter, cold, cut into small chunks

   3 ounces (6 T) lard, cold, cut into small chunks

   1/2 cup ice water

For the filling:

   2 pounds apples, peeled, cored and cut into chunks

   1 cup sugar

   1/2 cup honey

   1/3 cup cornstarch

   1 teaspoon vanilla extract

   1/4 teaspoon cinnamon

   Zest and juice of 1 lemon (I didn't have one, so I used 1 1/2 T of lemon juice)

For the egg wash:

   1 egg

   1 teaspoon salt

   Sugar, for sprinkling

Preparation

1.      To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.

2.      Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.

3.      To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.

4.      When ready to bake the bottom crust, heat the oven to 375 F. Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.

5.      Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.

6.      Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.

7.      When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.

8.      Roll out the second disc of dough to about 12 inches.

9.      In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.

10.   Puncture the top of the crust with a paring knife in several places to create steam vents.

11.  Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.

   Let cool for 1 to 2 hours before serving.

I love apple pie and can’t wait to try it out.  If you have different twist to this recipe, let me know!  Good luck and good eating.

Editor's Note:  A couple of things I found while making this recipe. 

1.  Use apples that have some tart-ness to them, the middle is SOOO sweet.  I used Braeburns, and it worked well.  Granny Smith's would've been good too. 

2.  When you make the bottom crust, don't let it hang over the edges, they well burn.  Just bring it up to the edge.

3.  The measurements are by weight, but if you don't have a scale, you have to use Tablespoons.  I've added the Tablespoons to the top of the recipe.  Good luck!

We talked about using Dr. Pepper to braise pork yesterday on the morning show and it reminded me of a recipe for BBQ sauce I found a long time ago that uses Coca-Cola.  It goes well with chicken or pork or beef.  Not the best time to barbecue, but always a good sauce for dipping.

Ingredients:

12 ounces Coca Cola
½ T of butter

1 1/2 cup Ketchup
1 cup Finely Chopped Sweet Onion (Vidalia’s are my favorite)
1/4 cup Cider Vinegar
1/4 cup Worcestershire Sauce
1 teaspoon Chili Powder
1 teaspoon Salt
Hot Pepper Sauce (Tabasco) to taste

Directions:
1.  Heat butter in saucepan over medium heat until melted.

2.  Add the onions and sauté for a couple of minutes till soft.  I like to let them get brown and caramelized.

3.  Add the rest of the ingredients.  Be careful, it may splatter.

4.  Bring ingredients just to boil, then reduce to simmer for 30 to 45 minutes and sauce thickens.

5.  Make sure and stir occasionally or you’ll scorch the bottom.

That’s it.  Simple.  If you like a smoky flavor, you could add some liquid smoke (1 teaspoon at a time).  My kids aren’t fans of smokey flavor, yet.  I’m hoping that will come soon and I can buy a smoker!  Hey, a guy can dream.  Good luck and good eating!!!

With the cold weather rolling in, I love soups. I made this one in the crock pot not too long ago. It's easy, delicious, and not for newlyweds. Long time married couples will get that joke (BEANS).

Here it is:

Ingredients

Water for soaking (enough to cover the dry beans)
1 lb. Dry Navy Beans
6 cups of water
2 large Carrots, chopped
3 stalks Celery, chopped
2 Chicken Bouillon cubes
1 Tbsp. of dried Parsley
1 tsp. of Salt
1/2 tsp. of ground Black Pepper
1/2 envelope of Onion Soup mix
1 cup Ham, diced

Preparation

1. Soak the beans overnight. Drain, throwing out the water
2. Add all ingredients, including 6 cups of new water, (except ham) to the crock pot. Just throw them in.
3. Cook on High for 4 hours or Low for 8 hours
4. Add ham and cook on high for an additional half hour.

That's it. It's ready to serve. It's hearty, filling, low in fat, and great with my homemade cornbread.  If you scroll down the recipe was covered earlier in the blog.  If you’re not up to making it, just buy a couple of boxes of Jiffy cornbread.

BTW… I just got several recipes from viewers.  I can’t wait to try them out and post them later on.  Keep emailing them.  Good luck and good eating!

My son’s football team is having a potluck and I was going through the recipe box trying to find something I haven’t made in a while.  And I found this…

Growing up in the Iowa with a German heritage, I never had a Pierogi (I'm using the spelling from the American Heritage Dictionary). But when I moved to Pennsylvania and started seeing them at all the charity functions I went to, I thought "These are awesome!". They quickly became one of my favorite PA dishes.

Don't let the number of steps discourage you, it's not that hard. I hope you like it!

Ingredients

6 potatoes, Peeled and chunked
1 sweet onion
1 Tablespoon of butter
Pinch of salt
½ Cup Milk
½ stick butter
1 teaspoon of Salt
1 pound Velveeta, cubed
1 box (12oz) bow-tie pasta


Preparation

1. Boil potato chunks for 30 minutes.
2. While they are boiling. slice onion and sauté in tablespoon of butter over medium heat.
3. Cook onion for 5-8 minutes until tender. Remove from heat and set aside.
4. Preheat oven to 350 degrees.
5. Drain potatoes.
6. Add butter, milk, salt. Mash it all together.
7. Add Velveeta and mix until it melts in.
8. Cook pasta according to directions on box. Drain.
9. In a casserole dish, layer half of cooked pasta.
10. Cover with half of potato mixture and half the onion.
11 Make another layer with pasta, add rest of potatoes on top.
12. Add the rest of the onions to top and bake in oven for 30 minutes.
13. Remove, let stand for 5 minutes and serve.

Several people I know have emailed used Lasagna Noodles instead of the bow ties for the layers. They tell me they're easier to use. I will definitely try it next time!!! Good luck and good eating!

Editor's Note:  Roseanne just told the story about Sophie's Busy Bee, an old restaurant at Damen & Milwaukee.  She would have bacon and sour cream for her Pierogis.  That would make a great side to this dish!!!  Not healthy, but Yum!

It’s amazing how summer disappeared in just one night.  And now with the fall chill in the air, I thought I’d break out a warmer-upper.  Plus, you can do it in the crock-pot and let it simmer all day.  When you get home from work, dinner is done!

Ingredients

16oz. Can red kidney beans, drained
14oz. Can diced tomatoes
2 lbs. Coarsely ground beef, browned and drained
2 Garlic cloves, minced
1 onions, coarsely chopped
1 Green Pepper, coarsely chopped
1 Tbsp. Chili Powder
1 tsp. Worcestershire sauce
1 tsp. Ground White Pepper
2 ½ tsp. Salt

Preparation

1. Brown Ground beef and drain.
2. Combine all ingredients is slow cooker in order listed. Stir Once.
3. Cover and cook on low for 10-12 hours on low, 5-6 hours on high.
4. Top with sour cream and shredded cheddar cheese.

I have 3 kids, so this is not very spicy. If you'd like to make it 5 Alarm Chili, you can chop up a jalapeno, or even a habanero, pepper and add it at the beginning and let it cook all day. WARNING - THIS WILL MAKE IT HOT. And I am not responsible for your doctor bill.

Also, you can add the chopped peppers on a bowl-by-bowl basis if only some like it hot. You can also skip the beef, or try tofu, if you'd like a vegetarian feel, Susan.  Welcome to Fall! 

Good luck and good eating.

Yesterday, we had Bill Kurtis on the news.  You may have seen his new commercial where he orders a Cherry Lime Rickey and a hardboiled egg.  So, to celebrate his birthday we toasted him with Cherry Lime Rickeys.  Lots of people asked, “What is a Cherry Lime Rickey?”  So here it is…

1. Fill a frozen tulip glass with ice
2. Pour in 7-Up until 3/4 full
3. Add a dash of Fox's strawberry syrup (or cherry syrup).
4. Squeeze in a 1/4 wedge of lime
5. Do not shake. Do not stir. Serve as is.

Now we couldn’t find the Fox’s Strawberry Syrup.  We substituted maraschino cherry syrup instead.  You can find it in the sundae aisle at the local grocery store.  One other note, if you use grenadine instead of cherry and skip the lime, you’ve just made a Roy Rogers (kiddy cocktail).  Finally, something from my days as a bartender I can use here.  Good luck and good eating drinking.

 

If you were with us on Labor Day, we had a burger cookoff from some of Chicago's top restaurants.  They were all awesome!  The winner was from Rockit Bar & Grill.  And they were kind enough to pass along the recipe...

Ingredients 

2 lbs. kobe beef

8 oz brie cheese

4 each onion brioche bun

8 medjool dates

¼ cup olive oil

4 whole shallots

3 tablespoons wondra flour

Salt

Fresh ground pepper

4 tablespoons plus 4 cups (for frying) vegetable oil

1 – 4inch ring mold

Preparation

1.  Place the mold on a cutting board, line with plastic and press the beef into the plastic wrapped mold. Press firmly and evenly so that there are no air gaps. Place in the cooler for an hour or more.

2.  While the burgers are setting, prepare the date aioli and fried shallots.  With a mortar and pestle, crush the pitted dates and slowly add the olive oil. 

Heat the 4 cups of vegetable oil in a shallow pan. 

3.  Thinly slice the shallots, toss with the flour.  Fry for 1 minute until crispy and golden.

4.  Heat your grill or pan to medium high heat.

5.  Drizzle the vegetable oil on the burgers; season the beef generously with the salt and pepper. Cook for about 3-4 minutes each side for Medium rare.

6.  Add a slice of brie to each burger and let sit for 1 minute.

7.  To assemble:  Toast the buns, spread the date aioli on the bottom of each bun; top with fried shallots.  Place the burger on top, serve with truffle fries.

Now for a couple of sub outs.  Kobe beef is pricey.   You can use regualr ground beef instead.  Also, an onion bun will work from your local bakery.  That's it.  It was delicious.  Good luck & good eating!  BTW... a bonus recipe, they included their fries too!

For Fries:

1 each russet potato

1 tablespoon chopped parsley

2 tablespoons white truffle oil

Wash and cut the potatoes into 3/8 sticks. Rinse them with running cool water and deep fry for 4 minutes. And toss with parsley, truffle oil, salt and pepper.

Labor Day is this weekend, so I thought I’d throw one last summer time salad recipe before the unofficial end to summer.  This one is from one of the great folks behind the scenes that helps get the news on the air every morning.  His name is Derek and he’s a producer at CBS2, so if you don’t like it, you can blame him!

Ingredients 

 - 1 lb farfalle, or shells, or elbows

 - Shelled endame - 1 cup frozen

 - Sundried tomatoes coarsely chopped - 1/2 cup

 - Artichoke hearts - quartered.  One can packed in oil

 - Mozzarella balls (bocaccini)  - 1-2 cups, cut in half

 - Frozen corn - thawed - about 1/2 pound

 - Frozen peas - thawed - about 1/2 pound

 - Olives  (calamata and/or green and/or black etc) -1 Cup pitted rough chopped

 - Arugula - a few handfuls

 - Scallions - 4-6 thinly sliced

 - Good Seasons Italian salad dressing - make per instructions on the package

Preparation

1.       Cook pasta and toss with veggies and olives. 

2.       Add arugula so the heat of the pasta will wilt it slightly. 

3.       Toss in cheese. 

4.       Add the salad dressing - I start with about half, toss and then add a little more at a time until coated.  You might not need all of it - it will depend on how much veggies you use.

Note:  To thaw the frozen veggies, Derek throws them in a colander, warm water over them and let them sit.  He doesn’t cook them or microwave them because they get too mushy.

Also, if you’d like some more traditional salad recipes, just go through the previous recipes.  There’s a coleslaw recipe and a broccoli raisin recipe in an earlier post.  And if you have a different one, just send it on in.  My email is:  dlschwenneker@cbs.com.  Have a safe holiday weekend!  Good luck and good eating.

Here's one of the first recipes I'm posting that comes from you folks.  Dave Harding watches every morning and sent this one in.   It's super easy with just a few ingredients so check it out.