CHEW recipes

Trout Cakes

John Motoviloff, CHEW's April 2007 speaker, brought some wonderful trout cakes to share with the group, made from Iowa trout he caught the previous weekend. Fried in butter they were fantastic! Although his cookbook, Wisconsin Wildfoods, published by Trails Books, has one hundred recipes it doesn't include his trout cakes. Luckily, he agreed to share his simple but delicious recipe with CHEW.

2. Add beaten egg, breadcrumbs, mayonnaise, and lemon juice. Mix ingredients together and then form into patties.

3. Season patties, on both sides, to taste with Cajun or Old Bay Seasoning. Penzey’s Fox Point seasoning also works well.

Note: This is an excellent way to use up leftover cooked fish, or even shellfish like shrimp or crab. With a soup or salad and a loaf of French bread—and paired with a chilled rosé or white wine—it makes a hearty lunch or light supper.

In August of 2002, CHEW members celebrated summer with a Harvest Gold Extravaganza! It was a potluck featuring our favorite recipes from the 1950s, 1960s, and 1970s. Below are some of the recipes that made it to the table.

From Joys of Jell-O, fifth edition, 1962[?], General Foods Corporation, White Plains, N.Y.
Ring-Around-the-Tuna
A beautiful jewel-like entree salad for your luncheon or buffet table.

1 package (3 oz.) Jell-O Lime or Lemon Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 diced celery*
2 tablespoons chopped pimiento*
2 tablespoons sliced stuffed olives
1 can (7 oz.) tuna, drained and flaked
[Note from Vesna, 2002: Use only the large flakes of tuna, or the finished dish will be cloudy in appearance.]

*Or reduce celery to 1/4 cup and substitute 1/2 cup chopped tomato for the pimiento.

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual ring molds or a 1-quart ring mild. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and top salads with mayonnaise. Makes 3 2/3 cups, or about 4 entree servings.

Porcupine Meatballs
1 lb. ground beef
1/2 cup bread crumbs
1 egg
3/4 teaspoon salt
1/4 teaspoon paprika

Roll into balls, and then roll balls in 1/4 cup raw rice. Be sure that rice
is embedded firmly in the balls, or when it cooks and expands, it will fall out.
In a sauce pan add 2 cans tomato soup, salt to taste, 1 bay leaf and 1
teaspoon finely chopped fresh basil. Bring to boil, reduce heat and add
balls. Cover and simmer for about 45 minutes, or until meat and rice are done.

My mother made this recipe so often that at one point my father asked that
it never be made again. And it wasn't.

This is an excerpt from The Ovens of Brittany Cookbook, by yours truly, Terese Allen (Amherst Press, 1991). It's ironic that the sandwich filling was from Kaap's restaurant, a famous Green Bay area German restaurant that closed. Now all the Ovens of Brittany restaurants are closed, too!! Then again, the candy-making part of Kaap's re-opened a few years ago (not the restaurant), so who knows, maybe the Ovens will make a comeback some day, too. I guess that would be culinary history repeating itself!

The story of the Olive and Nut Sandwich is just a little sad. The inspiration for this interesting sandwich came from a wonderful, landmark restaurant located in Green Bay, Wisconisn. Kaap's, known for its high-back dark wood booths, sumptious homemade candies and pastries, and authentic German specialties, enjoyed almost legendary status in Green Bay. It wasn't unusual for you waitress to be a 20-year veteran of the restaurant or for her to take large ordres sans paper and pencil. Unfortunately, Kaap's was torn down to make way for a downtown mall and a tresured tradition ended. They say all good things must come to an end...but you can still enjoy a little of the past by making this simple blend of cream cheese, green olives and walnuts. Spread it on fresh bread and tuck in some thinly sliced cucumber and a few alfalfa sprouts. Try it also on crackers or in omelettes.

1 package (8 ounces)cream cheese, softened
1/3 cup chopped walnuts
1/2 cup minced green olives
1/4 teaspoon salt
1/8 teaspoon ground white pepper.