Cheryl’s Cuisine: October 2021

By Cheryl Radkiewicz

I spent his past weekend visiting with two of my nieces who live in Camp Hill, PA. Actually, one of my nieces purchased a home last year right up the street from where I did my student teaching many, many years ago.   

The visit brought back so many memories of my days at Cedar Cliff High School. 

Actually, at that time, when college students did their student teaching, they lived in with families and rented rooms.  I was fortunate enough to live with a military family.  The father of the family was a lieutenant colonel in Vietnam. I lived with his wife and two toddler sons.  

It was a wonderful experience being around the military bases, eating at the Officers’ Club and exchanging recipes with officers’ wives.  These families never knew when they would be moved from state to state or from the U.S. to overseas.  It was truly a different way of life.  

Many of the recipes I use to this day (and cherish) are ones I gathered from military families.  And I have shared many of them in this column from time to time.   My recent visit has prompted October’s column on recipes from military families.

Tahoe Brunch:

12 slices French bread
1/2 cup butter, softened
2-3 Tbsp. butter
1/2 cup fresh mushrooms, sliced
1/2 medium onion, chopped
1 lb. Italian sausage (turkey sausage may be substituted)
1 lb. grated Cheddar Cheese
Salt and pepper to taste

Butter bread slices with the softened butter.  Meanwhile, melt 3 Tbsp. butter in a frying pan and saute’ mushrooms and onions; season with salt and pepper. Cook sausage and break into bite-size pieces.  Butter or spray a 13x9x2″ baking dish.  Layer 6 slices of bread, mushroom mix, sausage and cheese.  Repeat the process.

Mix:
3 eggs
2 1/2 cups milk
3 Tbsp. Dijon mustard
1 tsp. nutmeg
Parsley, to taste

Beat above ingredients together.  Pour over casserole. Cover with foil and chill overnight.  Sprinkle with parsley and bake in 350 degree oven for 1 hour or until cheese bubbles.

***

Ham and Cheese Cocktail Bagel:

3/4 lb. ham
3/4 lb. American cheese 
1/8 cup olive oil
20 pieces mini bagels( I buy the mini ones and slice in half)
6 green onions
1 green pepper
2 stalks celery
10 stuffed green olives
1/2 cup tomato sauce  (I either use canned or jarred)

In food processor, chop ham, cheese, olives, green onions, green pepper and celery.  Combine with olive oil and tomato sauce.  Let stand overnight in refrigerator.  Put 2 tsp. mixture on mini bagel and broil until bubbly.

***

Cranberry Horseradish Appetizer:

1-16 oz. can whole berry cranberry sauce
1/3 cup fresh, minced onion
2 Tbsp. horseradish
1/2 cup sugar
1/2 tsp. salt
1 block cream cheese ( 8 oz.)
Your favorite crackers

Stir together the cranberry sauce, onions, horseradish, sugar and salt in medium saucepan. Bring to boil, stirring often.  Simmer for 5 minutes.  Remove from heat.  Cover. Chill.  Spoon sauce over cream cheese and serve with crackers.

***

Colorful Corn Casserole (Non-Baked):

2 cans niblet corn, drained
1 small can chopped green chilis, drained
1 small jar red pimientos, drained
1/2 cup diced onion, sauteed
1-8 oz. cream cheese
1 stick butter
Sliced black olives
Diced tomatoes
Shredded Cheese or Crushed Crackers, for topping

In medium saucepan, warm corn, green chilis, red pimientos, cream cheese and butter.  Add sauteed onion, black olives, and diced tomatoes, salt and pepper, to taste.  Heat until cream cheese and butter are melted and mixture bubbles.  Pour into casserole dish and top with either shredded cheese or crushed crackers.  Note: Sometimes I place this under the broiler for extra color and flavor.

***

Pasta and Olives:

3/4 lb. cherry tomatoes
1/2 cup sliced black olives
1/3 cup olive oil
1/3 cup Parmesan cheese
2 cloves garlic
1 lb. favorite macaroni ( rigatoni, shells, etc.)
Oregano, to taste
Salt and pepper, to taste
Chopped parsley, to taste

Heat oil on low heat.  Add thinly sliced garlic cloves and saute’ until clear.  Cut cherry tomatoes into quarters and add to garlic.  Increase heat to medium and add parsley and oregano.  When mixture has reduced, add olive and salt and pepper.  Cook over medium heat for 5 minutes.  Prepare pasta.  Serve over cooked pasta and sprinkle cheese.  Serve warm.

***

Apple Cake with Cinnamon Sugar:

1 pkg. white cake mix with pudding in mix
1 1/4 cups apple juice or cider
1 cup unsweetened applesauce
3 large egg whites
Cooking spray
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Combine cake mix, apple cider or juice, applesauce and egg whites; beat with mixture at low speed 30 seconds.  Beat at medium speed for 2 minutes.  Pour batter into a 13x9x2″ baking dish coated with cooking spray.  Combine sugar and cinnamon. Stir well.  Sprinkle cinnamon-sugar mixture evenly over batter.  Bake 28 minutes or until pick comes out clean.  Let cool completely in pan on a rack.  

***

Easy Chocolate Almond Pie:

4 small chocolate almond bars ( I use Hershey’s) Note: not the tiny Halloween size treats…
20 large marshmallows
3/4 cup milk
1/2 pt. whipping cream, whipped
1 baked pie crust

Melt candy, marshmallows and milk in saucepan.  Do not boil.  Refrigerate until set.  Pour into pie crust.  Chill until ready to serve.

Leave a Reply