Cooking From Memory ~ A Recipe Journal

Green Bean Casserole

Posted in Casseroles, Gratins & Hotdishes,Thanksgiving and Christmas Recipes by Paul Gauche on July 28, 2009

(Photo Credit:

Ingredients ~

  • ¾ cup milk
  • 1/8 teaspoon black pepper
  • 1 can Cream of Mushroom soup
  • 1 bag frozen French Cut Green Beans
  • The remaining French Fried onions

Method ~

Open the French Fried Onions and take out 2/3 cup of the onions, set aside. (This goes on the top during the last 5 minutes).  In a bowl, mix the following together and pour into the glass baking dish.

Bake at 350 degress for 35 minutes.



Sweet Potato Gratin

Sweet Potato Casserole

Ingredients for Gratin ~

  • 1 large can sweet potatoes, drained and mashed
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • ½ cup (1 stick) melted butter
  • 1/3 cup milk

Ingredients for Topping ~

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup butter (5 Tablespoons)

Method ~

Combine the ingredients for the Gratin and mix well. Pour this mashed happiness into a well greased 2 quart glass baking or gratin dish and set aside.

Mix the ingredients for the Topping and pour evenly over the Gratin.

Bake in a pre-heated 350 degree oven for 25 to 30 minutes. Remove from the oven and let the Gratin sit for 10-15 minutes to set.

Serving Suggestion ~

To serve this as an hors d’oeuvre, buy a box of frozen pre-baked phyllo cups and fill them with a small, bite-sized scoop of the gratin (you can use a melon baller for this). Remove enough baked gratin and stir it all up to incorporate the topping into the gratin and then fill the cups.  Bake an additional 5 -7 minutes and serve.

Apple Cider Vinaigrette

Posted in Uncategorized by Paul Gauche on July 26, 2009

(Photo Credit: Becky Luigart-Stayner; Styling: Jan Gautro, Ingredients ~

  • 1/3 cup sugar
  • ½ teaspoon dry mustard
  • 1/3 cup Distilled White Vinegar
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • ½ cup Canola Oil

Method ~ Whisk all ingredient together adding the oil last.

~~With thanks to Kathy Hanson

Seafood Gumbo

Posted in Seafood & Fish,Soups, Stews & Gumbos by Paul Gauche on July 24, 2009

Seafood Gumbo 2

Ingredients ~~

  • 8 ounces Cajun or Kielbasa sausage, cut into ½ inch slices
  • ½ cup olive oil, divided
  • 1 pound okra, stems removed
  • 2 cups onions, diced
  • 1 cup red pepper, diced
  • 1 cup green pepper, diced
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 3 cups canned plum tomatoes, drained, slightly crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon each salt and pepper
  • 1 bay leaf
  • 12 ounces scallops 
  • 1 pound shrimp, deveined
  • 12 ounces cooked lobster meat
  • 8 ounces lump crab meat
  • ½ cup white wine
  • ¼ cup olive oil
  • 2 Tablespoons parsley, chopped 

Method ~

Brown the sausage in ¼ cup oil, add okra, sauté’ a bit and add onions, peppers and garlic.  Add broth and tomatoes and spices.  Simmer for 30 minutes or longer.  Sauté the seafood together in white wine and the other ¼ cup of olive oil. Add seafood to the broth and heat through. Serve with sourdough or rye bread or toast.

Raspberry Sauce

Posted in Desserts,Sauces by Paul Gauche on July 18, 2009

(Photo Credit:

Raspberry Sauce

  • 1/2 pkg. frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 cups water
  • 2 Tbsp. corn starch

Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer.

Let the sauce cool a bit, then serve over cheesecake, ice cream, pound cake, pie, your best friend, etc.

Homemade Syrup (in a pinch…)

Posted in Breakfast & Brunch,Sauces by Paul Gauche on July 18, 2009


Homemade Syrup ~

  • ½ cup brown sugar
  • ¼ cup water
  • 1 Tablespoon margarine
  • 1/8 teaspoon salt
  • 1/8 teaspoon maple flavoring

In a 2 cup measuring cup, stir the first four ingredients together.  Microwave on ‘high’ for 2 minutes.  Add maple flavoring and serve.


(With grateful acknowlegment and thanks to photographer, Martin Eager. Please see his work at

Rice Pudding

Posted in Desserts,Rice by Paul Gauche on July 16, 2009


(Photo Credit:

Ingredients ~

  • 4 cups ½ & ½ or whole milk
  • 1 cup rice
  • ¼  cup sugar
  • ½ teaspoon salt
  • 2 large eggs, beaten*
  • 1 teaspoon vanilla
  • 1 package Knox gelatin softened
  • ½ cup water
  • 1 pint whipping cream
  • ½ cup sugar
  • Nutmeg, cinnamon, raisins, coconut, mint, etc. for garnish

Method ~

 In a double boiler or a heavy saucepan, combine milk, rice, sugar and salt.  Cook until the rice is done, about 20 – 25 minutes, being careful not to let the milk scorch on the bottom of the saucepan.  Let cool slightly. Beat the 2 large eggs, then add a little of the warm rice to the eggs to neutralize the temperature.  Then quickly stir the eggs back into the rice along with 1 teaspoon vanilla. Bring to room temperature. Dissolve the gelatin in ½ cup water and add to the rice. Whip ½ pint whipping cream with ½ cup sugar and fold into the rice. Transfer to a serving bowl.  Cover and chill.  Garnish with nutmeg, raisins, coconut, etc.

*This recipe can also be made without eggs.

Nancy Lee’s Birthday Cranberry Cake

Posted in Desserts by Paul Gauche on July 16, 2009

Cranberry Cake

Ingredients for the Cake

  • 2 cups flour
  • 1 cup sugar
  • 2/3 cup milk
  • 2 ½ tsp baking powder
  • 3 T butter, melted
  • 1 egg
  • 2 cups raw cranberries

Ingredients for the Butter Sauce

  • ½ cup butter
  • 1 cup sugar
  • ¾ cup evaporated milk

Method for the Cake ~

Mix all of the ingredients together, then add 2 cups raw cranberries.  Pour into a 9×9 baking pan.  Bake at 350 degrees for 30 minutes.

Method for the Butter Sauce ~

Melt ½ cup butter and add 1 cup sugar and ¾ cup evaporated milk. Cook for 5 minutes.  Serve hot by pouring over the cake.  Store reserve in refrigerator.

Flaky Pie Crust

Posted in Pies by Paul Gauche on July 16, 2009

Pie Crust

Ingredients ~

For one 9 inch pie shell, bottom only

  • ½ cup Crisco (butter flavored) or butter
  • 1 cup white flour
  • pinch of salt
  • ¼ cup COLD water

Method ~

In a mixing bowl, add flour, the pinch of salt and then the Crisco, or butter.  Take two butter knives or a pastry cutter and cut the shortening (Crisco or butter) into the flour.  If you are using two knives, with cross-ways motions, continue cut in the butter until it begins to look like course meal.  You can even use your hands as long as you wash them first.  Just mix it all up until it is well combined.  Add the cold water (just half of the ¼ cup measuring cup at first.)  You may not need all of it.  Mix this all up until it all comes together in a ball. Take it out of the bowl, pat it into a ball and wrap in plastic wrap and put it into the refrigerator for 20 minutes or so. When you are ready to roll it out, put some flour on your rolling surface (counter top) and roll the ball around in the flour.  Flatten the dough out with the rolling pin.  Working from the middle to the edges, roll the dough into a large disk.  Carefully roll the dough onto the rolling pin and gently turn it over.  Make sure there is flour underneath and on top.  Continue to roll it out until it’s as thin as you want it. Transfer to the pie plate.  Pinch or “fork” the edges, trimming the extra around the edges. Makes one 9 inch pie crust.  If you need a top to your pie, double this recipe.

Sarah’s White Chocolate Raspberry Cheesecake with Raspberry Sauce

Posted in Cheesecakes,Desserts by Paul Gauche on July 15, 2009

White Chocolate Cheesecake

Preheat oven to 350 degrees. Chilling time 8 hours.

Crust ~

  • 1 cup vanilla wafer crumbs
  • ½ cup almonds, ground
  • 2 Tablespoons sugar
  • 1/8 teaspoon almond extract
  • 3 Tablespoons butter or margarine, melted

Filling ~

  • 4 ounces white chocolate, chopped
  • 16 ounces (2 8 ounce boxes) cream cheese
  • 3 large eggs
  • ¾ cup sugar
  • 2 teaspoons flour
  • 1 teaspoon vanilla

  Glaze ~

  • ¼ cup heavy cream
  • 4 ounces white chocolate, chopped

Method for Crust:

In a food processor, vanilla wafers until finely crushed.  Add the remaining ingredients and pulse or mix with a fork until mixture resembles course crumbs.  Press into bottom of an 8 or 9-inch springform pan.  Bake at 350 F. for 10 minutes.  Cool completely. Reduce oven temperature to 325 degrees.


Method for Filling:

Melt white chocolate in double boiler. Cool to lukewarm. In a medium bowl, beat cream cheese with electric mixer until smooth. Ad eggs, one at a time, mixing well after each addition. Mix in sugar, flour and vanilla. Gently but thoroughly blend in melted white chocolate. Pour filling over crust. Bake at 325º F. until cheesecake is firm around edges, but still moves slightly in center when gently shaken, about 40 minutes. Cool completely. Cover and refrigerate 8 hours or overnight.


Method for Glaze:

In a small saucepan, bring cream to simmer over low heat. Add chocolate and stir until smooth. Spread glaze evenly over top of cheesecake. Refrigerate until set. Cake may be made ahead to this point up to 2 days in advance.

~~ From Simply Classic: The Junior League of Seattle, 1993, page 236

Raspberry Sauce

  • ½ package frozen raspberries, thawed
  • ¼ cups sugar
  • 2 cups water
  • 2 Tbsp. corn starch


Method for Raspberry Sauce:

Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer. Let the sauce cool just a bit.

To Serve: Spoon a pool of raspberry sauce onto individual plates. Slice cheesecake and place on top of sauce. Drizzle more sauce over top, if desired. Garnish plates with fresh berries.

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