MICHIGAN COTTAGE COOK

MICHIGAN COTTAGE COOK
SUMMER AT THE BEACH

Thursday, June 30, 2011

LIKE BILL KNAPP'S AU GRATIN POTATOES

Bill Knapp's Au Gratin Potatoes were always served in a little oven-ware dish.
Bill Knapp's was a chain of restaurants in the upper Midwest and in Florida. Before the explosion of hipper chain restaurants in every town, Bill Knapp's was the place to go for a good meal of familiar family food.  They were known for decent food at decent prices.  Their slogan was, "GOOD things to EAT."

Bill Knapp's had a large menu and was known for soups, my favorite was the Bean Soup, hamburgers, fried or marinate chicken, biscuits, fried onion rings, and Au gratin potatoes.  I found this web site which has different pictures of Bill Knapp's including a picture of their menu.
 
http://www.vanishedkalamazoo.com/knapps/knapps.htm



In the 1990's, my Aunt Irma liked to treat the family to dinner at Bill Knapp's for our birthdays.  She liked the decent prices, the discount given to the birthday person, and the free chocolate or white cake given for birthdays.  We always felt a little sinful when we order the Au gratin potatoes which were one of Knapp's signature dishes.  

The original recipe I found for Knapp's Au gratin potatoes called for half a pound of margarine.  I eliminated it and like the results just as well.  Without the margarine, the milk has to be adjusted and increased to insure a creamy sauce. In 2004, fat was not the villain that it was in the 1990’s so I added back a half of a stick of butter and upped the cheese to one and a half cup of sharp Cheddar cheese.


LIKE BILL KNAPP'S AU GRATIN POTATOES
I found this recipe in an old church cookbook from the Kalamazoo, Michigan area.  The book belonged to a friend and I copied the recipe from it so I no longer have the name of the cookbook.  This is a special occasion dish in my family and loved by all.

2 lb. frozen southern-style hash brown potatoes
1 c or more milk, skimmed milk works well too
1/4 c onion, finely chopped
1/2 lb. Velveeta or Velveeta Light, cubed
1 c to 1 1/2 c sharp Cheddar cheese, grated
1/2 stick butter

Ingredients:  Frozen Southern-style hash browns, Velveeta cheese, onion, sharp Cheddar cheese, milk, and butter.


Thoroughly thaw potatoes in microwave or refrigerator.  Put them in a greased 9x13-inch pan.  Sprinkle onions over potatoes.  Melt remaining ingredients in a saucepan over low heat while stirring or use a microwave oven at 50% power.  Watch carefully.  When cheese and butter are melted, whisk to make a smooth sauce.  Pour over potatoes.  Stir gently to mix.  Let set for 30 minutes or overnight in the refrigerator.  Add more milk and stir, if necessary.  Bake, uncovered, for 45 minutes to an hour at 350°.

 Chop up 1/4-cup onion.

 Make sure it is finely chopped

Cube Velveeta cheese for easier melting.
 
Spray a 9x13-inch baking pan with non-stick spray.
 
Grate Cheddar cheese.
 
Place well-thawed hash browns in baking dish.
 
 Sprinkle potatoes with chopped onions.

 Put cheeses in a saucepan or microwave-safe bowl.  Add milk.

 Add butter.

Carefully melt cheeses, milk and butter together.  When melted, whisk to make a smooth sauce.
 
Pour sauce over the potatoes.
 
 Stir sauce gently into potatoes.  Let set in the refrigerator for 30 minutes or overnight.

Bake in 350° oven for 45 minutes to an hour.
 
Remove from oven.
 
Enjoy, enjoy, enjoy!!!

Monday, June 27, 2011

COOKING WITH QUINOA----A SUMMER SALAD

High protein quinoa is a wonderful replacement for pasta in salads in the summer.  This delicious Greek Quinoa Salad is a great dish to have on hand for the coming holiday weekend.  Easy to make and can be made ahead of time.  Enjoy!!!






http://michigancottagecook.blogspot.com/2010/04/old-dog-learns-new-tricks-quinoa-greek.html

Sunday, June 26, 2011

STRAWBERRY SHORTCAKES FROM COAST TO COAST INCLUDING THE THIRD COAST--LAKE MICHIGAN

 IT IS STRAWBERRY TIME!!!!

It is time for strawberry shortcake.  Here are three recipes for wonderful shortcakes, each with a little different twist to the basic biscuit-type recipe.  We start our shortcake recipes with one from Michigan.  Then coast to coast from California to Maine.  I hope you enjoy!!!!

RUSS' RESTAURANT-MICHIGAN- STRAWBERRY SHORTCAKE

http://michigancottagecook.blogspot.com/2010/06/its-strawberry-time-russ-style.html



CALIFORNIA SHORTCAKE
http://michigancottagecook.blogspot.com/2010/06/its-strawberry-timeshortcake-recipe-2.html






NELDA'S MAINE SHORTCAKE


http://michigancottagecook.blogspot.com/2010/06/strawberry-shortcake-3-neldas-super.html

Saturday, June 25, 2011

THREE TACO SALADS FOR DIFFERENT OCCASIONS

With all the beautiful produce available this time of year, thoughts automatically go to salads.  Tom loved taco salads and so do the rest of the family.  We have three different recipes for taco salads to meet the different requirements of different occasions.  For a luncheon salad, try EAST TOWN TACO SALAD.



http://michigancottagecook.blogspot.com/2010/04/east-town-taco-salad.html




For a big family celebration on the deck, we love Cindy's Dad's Taco Salad.  It makes a great big salad that is so good it disappears fast.  DURRELL'S TACO SALAD



http://michigancottagecook.blogspot.com/2010/08/durrells-taco-salad.html


If you need a dish to pass for a potluck or a taco salad to take to a picnic, you don't want any last minute preparations and no soggy lettuce, this Taco Salad is the one to make.  LORRI'S PASTA TACO SALAD.



http://michigancottagecook.blogspot.com/2010/09/lorris-pasta-taco-salad.html

Friday, June 24, 2011

HALEY'S KID-FRIENDLY ROASTED ASPARAGUS

 It is asparagus time at the Farmer's Markets.

Our Grand-daughter, Haley, started to roast asparagus and now all the teenagers like to make it.  It is quick, simple, and delicious.  The asparagus is crunchy and is a wonderful finger-food.  I haven't met a child or person who doesn't like finger-food.  The quick, high temperature roasting of the asparagus keeps the vegetable from developing a stringy texture or a strong flavor.

 
HALEY'S ROASTED ASPARAGUS

Fresh asparagus, washed and ends removed
Olive oil
Salt
Pepper

 Ingredients:  Asparagus, olive oil, salt and black pepper.

Turn on oven to 425°.  Rinse off asparagus.  Trim ends, if necessary.  If asparagus is not fresh from the market you may have to snap off the woody end.  Lay asparagus on a cookie sheet with sides.  Drizzle with olive oil.  Sprinkle with pepper.  Sprinkle with salt.  Toss, by hand, to combine.  Place in preheated oven and bake for 5 minutes.  For thicker stalks, baking time may be a few minutes longer.  Asparagus should be bright green and crunchy tender.  Serve and enjoy!!!

Place asparagus on a cookie sheet with sides.  Trim off ends if necessary.

Drizzle asparagus with olive oil.

Sprinkle with black pepper.
 
Sprinkle with salt.  A coarse salt is nice but not necessary.
 
Toss to mix.
 
Put asparagus in preheated 450° oven.  Bake for 5 minutes or until the asparagus is bright green and crunchy tender.
 
Enjoy! Enjoy! Enjoy!

The picture of the asparagus is a little dark.  Tom use to take the pictures.  We like the asparagus with just the oil, salt and pepper.  However if you want to add a topper here are some suggestions.


LEMON:  Pass lemon wedges for those who would like to add a squeeze of lemon to their roasted asparagus.


FINELY CHOPPED HARD-COOKED EGG:  Sprinkle roasted asparagus with finely chopped hard-cooked egg before serving.  For the easiest way to cook perfect hard-cooked egg go to:  http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html

HOLLANDAISE SAUCE:  Lush rich Hollandaise Sauce is a traditional sauce for asparagus.  It is so high in calories and fat that we have it only for Christmas. 

RANCH DIP OR DRESSING:  Most kids love to dip vegetables in Ranch Dip.


BACON DUST:  Bacon Dust seems to be the "new in thing".  I first heard about it at Festival of the Arts in Grand Rapids.  One food booth had Bacon Dusted French Fries.  To make bacon dust, cook 2 or 3 slices of bacon until crispy.  Put bacon into a spice grinder.  A food processor or blender will not make a fine enough grind to be called dust.  Sprinkle on roasted asparagus.



Monday, June 20, 2011

DUTCH TREATS FROM de BOER BAKKERII

There is a Dutch tradition of rich, delicious desserts many of them flavored with almond.  de Boer Bakkerii in Holland, Michigan keeps the tradition alive with authentic baked goods for those of not able to travel to the Netherlands for our Dutch TreatsI have recipes for all these treats except Lekkerbekjes and I plan to post them on Michigan Cottage Cook.  If anyone has a recipe for Lekkerbekjes, I would love to have it.

From left top to right:  Pig in the Blanket, Lekkerbekjes with white or chocolate sprinkles.  Middle left to right:  Jan Hagel cookie and Almond Roll-Banket.  Bottom left to right:  Kraklingen, Speculass koekjes, and Boterkoek.

Pigs In A Blanket are not a dessert but very important to Dutch-Americans.  The Dutch Pigs are sausage wrapped in pastry while Polish Pigs are cabbage rolls.

de Boer's pigs are sausage wrapped in puff pastry.  Most home cooks make them with a rich pie dough.


Tom loved Lekkerbekjes.


Lekkerbekjes is a cake slice filled with frosting and wrapped in marzipan. The sides of the cake are iced and covered with a Dutch favorite, sprinkles.


Almond Roll or an individual Banket. 

An Almond Roll or Banket is almond paste filling wrapped with puffed pastry.


Boterkoek is a richer, more moist, and, I think, a more tasty form of a Scottish Shortbread.


Jan Hagel cookie.

Speculaas cookie.  Speculaas are usually made in the shape of a windmill or Santa Clause.

Kraklingen cookie.

Sunday, June 19, 2011

ELEGY TO A GREAT DAD AND FANTASTIC GRANDPA

In case you missed the Elegy that our oldest Grandson wrote for his Grandpa Tom, here is the You Tube address for it.


http://www.youtube.com/watch?v=Okwhc2LeTAo

Saturday, June 18, 2011

RHUBARB CUSTARD COFFEE CAKE FROM THE MIDWEST



Tom was such a big part of this blog that it is difficult to get back to blogging since his passing.  So while I get all the paperwork done to cut the last earthly concerns for Tom, I am bringing back some of my favorite posts.  I have been making this coffeecake for my family since the late 1960's.  It is always a big hit.  I have many ideas and recipes that I am eager to share with you and will be doing so soon.  In the mean time, enjoy this one.



http://michigancottagecook.blogspot.com/2010/05/from-americas-heartland-rhubarb-custard.html

Friday, June 17, 2011

CHINESE CHICKEN IN LETTUCE WRAPS

 The lettuce at the Farmer's Markets is just beautiful right now.

 All the different varieties make for fabulous salads.

The Butter Lettuce makes me hungry for Chinese Chicken in Lettuce Wraps.  I came up with a very easy, make ahead, quick recipe to duplicate my oldest Son's favorite restaurant Lettuce Wraps.  If you missed it, I am posting it again as it was judged fantastic by Tom's cousins and friends.



Enjoy, enjoy, enjoy!!!!


http://michigancottagecook.blogspot.com/2010/06/p-f-changs-chicken-lettuce-wraps-not.html