Advertisement First it was my “old” computer (not quite 2 years old) that was giving me fits. So I ordered a “new” one. Brand new.
Then came the storm of Aug. 18, which left most of the contents of my family room sitting on the curb waiting for large-item pick-up. Then my “new” computer (not quite 5 weeks old) decided it needed not only a new power source, but a new motherboard as well.
In the midst of these crises, and in the process of acclimating myself to the new computer, it is entirely possible that a request or a response (or two) may have fallen by the wayside.
If you made a request or shared a response recently and have heard nothing about it, please consider sending it again. I try to file readers’ contributions soon after receiving them. But lately I seem to have been besieged by Murphy’s law — “Anything that can go wrong, will go wrong.” And in my case, keep on going wrong.
But as of now I’m officially casting off the gloom and adopting a policy of optimism in all things. I will be a regular “ray of sunshine.”
For example, I’m excited about our new requests: Jody Roes and her mother would like to have the recipe for the lemon cake served at Doerflinger’s Halfway Tea Room. We have had a number of requests for tearoom recipes, and so far have had good luck locating them. It almost makes me think someone should
resurrect the tearoom. Judging by the number of requests, positive comments and fond memories readers have shared, the menu could practically be the same.
Patti would like the recipe for the Spanish omelet consisting of eggs, shredded potatoes, water chestnuts, broccoli and cheese that she has enjoyed at Gundersen Lutheran Medical Center. She also would appreciate a recipe for Fazoli’s “wonderful” breadsticks. The original or a reasonable facsimile will do.
Robert Richardson, who among other things teaches “Transescent (referring to students 10 to 14 years of age) Education” at the University of Wisconsin-La Crosse, is finishing up a busy week of grenadiering, as Oktoberfest wraps up. He had vegan recipes, particularly suggestions for a vegan Thanksgiving menu. Our friend and frequent contributor “brp” suggested he “Google” for “vegan Thanksgiving menu.” He did, and has been waxing euphoric at the results.
Today’s offerings are some I came across that I believe have not yet appeared in the Exchange (finding them made me realize some recipes may have gotten away from me in recent months).
Marilyn Petras of Holmen, Wis., sent a recipe for salmon. I am beginning to think there are no bad salmon recipes out there. Those that have crossed my desk have all sounded so tempting.
Sue Schuelke of Warrens, Wis., sent an amalgam of recipes covering many recent requests, some of which follow. According to Sue, the turkey burgers are grilled outside in the summer and on the George Foreman grill in the winter.
The Taste of Home Home Cooking School is really coming up fast. Erin Frakes and the Simply Christmas-themed show will be here in 16 days. If you haven’t purchased your tickets, you might want to get to it, as sales always are brisk. An evening’s entertainment, the chance to learn new tips and techniques to help with your Christmas cooking/baking and the possibility of leaving with a door prize are well worth the $12 investment you make. The show runs from 7 to 9 p.m. Tuesday, Oct. 23 in the La Crosse Center.
That will be a busy week for me — I’ll need to have my Halloween feature in hand; I’ll be helping with the Taste of Home show on Tuesday; and I’ll be visiting with Mike Hayes on Coulee Region Cooks on Oct. 25. Speaking of CRC, tune the show in on WIZM-AM from 10 to 11 a.m. Thursdays. Although we seem to be missing each other in recent weeks, usually at some point during the first half hour of the show he and I spend a few minutes talking about what’s happening at the Exchange.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail exchange@lacrossetribune.com; or send a fax to (608) 782-9723.
Parmesan-Baked Salmon
¼ cup mayonnaise
2 tablespoons grated or shredded Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
4 salmon fillets (1 pound, skin removed)
2 teaspoons lemon juice
10 Ritz crackers — crushed (about ½ cup crumbs)
Heat oven to 400 degrees F.
Mix mayonnaise, cheese and pepper until well blended; set aside.
Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs.
Bake 12 to 15 minutes or until salmon flakes easily with fork.
Makes 4 servings.
Shared by Marilyn Petras, Holmen, Wis.
Grilled Parmesan Turkey Burgers
1 pound ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
¼ teaspoon pepper
1/8 teaspoon salt
4 hamburger buns, split
Red onion rings, if desired
Brush grill rack with vegetable oil. Heat coals or gas grill. Mix all ingredients except buns and onions. Shape mixture into 4 patties, about ½-inch thick.
Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until no longer pink in center.
Add buns to side of grill, cut side down, for last 4 minutes of grilling.
Serve patties on buns with grilled or raw onion rings, if desired.
Shared by Sue Schuelke, Warrens, Wis.
Feta Topped Chicken
4 boneless skinless chicken breast halves (1¼ pound)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
¼ teaspoon seasoned pepper
1 large Roma (plum) tomato, cut into 8 slices
¼ cup (1 ounce) crumbled feta cheese
Set oven control to broil.
Brush both sides of chicken breasts with dressing. Sprinkle both sides with seasoning and pepper. Place on rack in broiler pan.
Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Shared by Sue Schuelke, Warrens
