April 11, 2008 03:02 pm
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Built on a foundation of three previous cookbooks and a hefty infusion of new recipes, Christiania Lutheran Church’s 150th anniversary cookbook offers the wisdom of the past with the adventurous spirit of the present. It must have been a lot of fun (not to mention a lot of work) to put together this book that’s part cooking encyclopedia and part historical record.
Many of the recipes are the simple and satisfying dishes of our growing-up years. Others are sinful concoctions of sugar and butter. Here are a few that made my mouth water.
Marinated Cheese makes a delicious appetizer or light meal component that you can prepare hours (or days) in advance. Olive oil, fragrant vinegars and fresh herbs transform cream cheese cubes into something really special for your table.
Marinated Cheese
Submitted by Lori Peterson
1/2 cup olive oil
6 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
3 tablespoons fresh parsley, minced
3 tablespoons green onions, minced
3 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) packages cream cheese
Mix olive oil, vinegars, parsley, onions, garlic, basil, salt and pepper in a covered-type container. Cut cream cheese into half-inch cubes and add to marinade. Keep in refrigerator and marinate at least one or two hours to blend the flavors. Serve with crackers.
A popover pancake is a cross between a popover and a pancake that’s baked in the oven and served with warm syrup. I had been using a similar recipe for years, but this one is slightly fluffier. It’s light and perfectly sweet. Its real beauty lies in its simplicity. Four out of four yums from the Johnson clan.
Popover Pancakes
Submitted by Kari Richardson
4 tablespoons margarine or butter
1 cup flour
4 eggs
1 cup milk
Cinnamon
Brown sugar
Melt margarine or butter in a 9x13-inch glass pan in 450 F oven. Watch carefully! In a bowl, combine flour, milk and eggs. Pour into the baking dish with the melted margarine or butter. Sprinkle cinnamon and brown sugar over the top. Bake for 15 minutes. Cut into squares and pour warmed syrup over the top.
Torsk is a Scandinavian-influenced dish that I recall as being edible by even those who dislike fish. Mild cod is simmered gently for just a few minutes, minimally seasoned and served hot and flaky. My mother would drizzle melted butter on top for added flavor. Cod shrinks up quite a bit when it’s cooked, so make sure you get enough for second helpings.
Torsk
Submitted by Annie Romstad
Cod
1 cup water (or enough to cover cod)
1/4 cup lemon juice
2 tablespoons salt
1 bay leaf
2 large onion slices
Lay cod in pan; cover with water. Add lemon juice, salt, bay leaf and onion slices. Bring to a boil, lower heat, cover and let simmer about three minutes, or until it flakes.
Oatmeal has certainly come back into style in the last few years. Instant oatmeal is OK, but if you want the good stuff — chock full of nuts and fruit — try this version instead. You’ll get your fiber and all your nutrients, of course, but you’ll also get a delicious breakfast that’ll energize your day.
Baked Oatmeal
Submitted by Melanie Kubischta
2 cups old-fashioned oats
4 cups milk
1/2 teaspoon almond flavoring
1/4 to 1/2 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled, grated
Preheat oven to 400 F. Coat a 3-quart baking pan with cooking spray. In a large mixing bowl, combine all ingredients except the almonds. Transfer to baking dish. Sprinkle almonds on top. Bake uncovered for 45 minutes. Serve hot. Serves 6-8.
My family just adores green beans any way you cook ’em. That’s why I was so pleased to find a unique recipe that calls for light breading and baking: It’s not like any other green-bean method I’ve ever used. When the garden begins producing, these babies are going to be at the center of the table.
Parmesan Green Beans
Submitted by Kathy Estrem
1 pound fresh green beans
1/4 cup Kikkoman panko bread crumbs
2 tablespoons parmesan cheese, shredded
1 tablespoon olive oil
Rinse and remove ends from green beans. Combine all ingredients in a large plastic bag; shake to combine. Bake uncovered for 20 minutes in a 400 F oven, stirring after 10 minutes. If you prefer a softer texture, you can blanch the beans slightly before combining with seasonings.
In honor of the recent award-winning animated film, and because after seeing the movie I still had no idea of what’s in Ratatouille, I’m including a recipe here. Succulent sautéed vegetables baked with a savory blend of seasonings go into a casserole that’s been served for centuries.
Ratatouille
Submitted by Martha Nelson
1 medium eggplant
2 small zucchini
1 tablespoon oil
1 medium onion, chopped
1 green pepper, cut in strips
2 tomatoes, fresh or canned
Fresh mushrooms
1 can black olives (about 50)
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Parmesan cheese to garnish
Slice eggplant and zucchini into half-inch pieces. Salt both sides. Let sit half an hour. Rinse. Pat with paper towel. Heat oil and brown eggplant. Sauté onion, zucchini, green pepper and mushrooms. Add olives and tomatoes. Put in casserole. Season with basil, garlic powder, thyme, salt and pepper. Sprinkle parmesan cheese on top. Bake in a 350 F oven for 30 to 45 minutes until tender.
Two things I adore: Sweets and less work. This cheesecake recipe is a snap to prepare and, since it doesn’t require the tricky baking-until-set part, equally easy to finish. Blueberry and cherry toppings are the most familiar add-on, but you can substitute just about any pie filling flavor. Or just sprinkle some fresh berries on top. Yum.
No-Bake Cheesecake
Submitted by Renee Storlie
1/3 cup butter or margarine
1 1/4 cup graham cracker crumbs
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
In saucepan, melt butter or margarine. Add graham cracker crumbs and sugar. Press firmly in 8- or 9-inch pie pan. Chill. In large mixing bowl, beat softened cream cheese until fluffy. Mix in sweetened condensed milk, lemon juice and vanilla. Spread over graham cracker crust. Chill four hours. Serve with cherry pie filling and whipped topping.
Christiania Lutheran Church’s cookbook is available for $15, plus $3 shipping ($5 for priority mailing) by contacting Linda Otto, 25580 Dodd Blvd., Lakeville, MN 55044. (Make checks out to CLCW.)
Copyright © 1999-2008 cnhi, inc.
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