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October 24, 2011

Bologna Sandwich

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Bologna Sandwich

Bologna Sandwich

October 24: National Bologna Day

Bored with a basic bologna sandwich? Then fry it up for a fuller flavor! Although we do not eat luncheon meats very often, we do have a bologna sandwich as an alternative to ham, turkey or roast beef sandwiches. We eat it plain out of the package but, on the rare occasion, we do fry up the bologna slices. The hot meat melts the cheese for a tasty treat on toast.

Oscar Mayer, the company which processes a variety of luncheon meats, claims that about 2.19 million bologna sandwiches are eaten every year. That is equivalent to 6 million per day!

Whether or not that statistic is a bunch of baloney, join the many millions today who are eating a basic or fried bologna sandwich in celebration of National Bologna Day.

Recipe

Ingredients

  • bologna slices (we used Oscar Mayer brand)
  • cheese slices (we used a lactose-free American cheese)
  • bread slices (white or wheat, toasted or untoasted)
  • condiments (mayonnaise, mustard, ketchup, etc.)
  • vegetables (lettuce, tomatoes and onions)

For a basic bologna sandwich

Spread a condiment of choice on each slice of bread. Add cheese and bologna. Put vegetables in the middle, if desired. Top with the other slice of bread.

Bologna Sandwich

For a fried bologna sandwich

Slit a cross in the middle of a slice of bologna to prevent it from curling and bubbling up in the center. Heat a skillet (no oil is necessary) and fry each side of the slice of bologna until browned. Place between two slices of bread with the cheese. Condiments and vegetables may be added, if desired.

Bologna Sandwich

Notes

  • Fried bologna sandwiches are popular in the Midwestern and Southern states.
  • Bologna (also spelled baloney) is a large sausage inspired by the Italian mortadella, which originated from the city of Bologna.
  • Watch Oscar Mayer’s classic commercial featuring “the bologna song”. Since the original jingle aired on television in 1973, the company has attempted to revive its bologna advertising campaign. Several subsequent commercials still show kids singing the catchy tune. Look at the lyrics on the Lyrics Mode site and sing along!
 

October 21, 2011

Mini Pumpkin Cheesecakes

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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

October 21: National Pumpkin Cheesecake Day

We always enjoyed fall at the farms when we lived in northern Illinois for five years. During the harvest season, the farmers would host festivals and open houses to showcase their bounty of vegetables. We had fun sampling the ciders and hot cocoa, buying fresh-baked pies and other goodies at the country-style marketplace, watching people get lost in the corn maze and purchasing a pumpkin for Halloween.

Mini Pumpkin Cheesecakes

Highlander would carve jack-o-lanterns out of it instead of pureeing the pumkin for pies, soups and cakes (although once in a while, he would roast the seeds for a snack). We just use the convenient canned pumpkin in recipes, such as cheesecake. We make them mini-sized to share at social gatherings during the season. Mini pumpkin cheesecakes are perfect for Halloween and Thanksgiving and especially on National Pumpkin Cheesecake Day!

Recipe

(Adapted from Karo Syrup)

Ingredients

  • 24 gingersnap cookies
  • 1 ½ (12 ounces) blocks of cream cheese
  • ¾ cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup corn syrup (we used Karo brand)
  • whipped cream (we used Cool Whip brand)

Directions

Place a gingersnap cookie on the bottom of 24 cupcake liners. In a large bowl, cream the cheese with the sugar and corn starch until smooth. Mix in the pumpkin pie spice. Beat in the eggs. Stir in the pumpkin.

Mini Pumpkin Cheesecakes

Blend in the corn syrup. Scoop the batter into the cupcake liners. Tap the bottom of the muffin tins to let the batter settle smoothly.

Mini Pumpkin Cheesecakes

Bake in a preheated oven at 325 degrees F for 30-35 minutes or until just set. Remove from the oven. Let cool to room temperature. Refrigerate until firm or for at least an hour. Garnish with whipped cream (optional).

Mini Pumpkin Cheesecakes

Notes

  • Illinois is among the top pumpkin-producing states in America. The town of Morton, home to the Nestle brand pumpkin packing plant (and where more than 90% of canned pumpkins eaten in the country are processed), is known as the “Pumpkin Capital of the World.”
  • The pumpkins pictured above are from Randy’s Vegetables. We have also visited Kuiper’s Family Farm and other pumpkin patches in the past while living in Illinois.
  • Search our blog for other pumpkin recipes.
 

October 19, 2011

Seafood Bisque

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Seafood Bisque

Seafood Bisque

October 19: National Seafood Bisque Day

We often share a bowl of  bisque if it is on the menu at a nice restaurant. We order the seafood soup as a starter course, but sometimes it can be a major meal if it is served in a bread bowl. Although we love lobster bisque, it is more expensive than the one cooked with crab or other crustaceans. When we make bisque at home, we would add other favorite shellfish, such as shrimp and crawdads, as well as crab, for a super seafood soup! Cook this creamy coastal dish as an appetizing way to commemorate National Seafood Bisque Day.

Recipe

(Adapted from Best Seafood Recipes)

Ingredients

  • 2 pounds shellfish meat (we used shrimp, crab and crawfish)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrots, chopped
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 can (8 ounces) tomato sauce
  • ½ cup dry white wine or sherry
  • 2 cups water or chicken or vegetable broth
  • 1 tablespoon tomato paste
  • Dash of hot sauce
  • 2 tablespoons cognac
  • 1 cup heavy cream
  • salt and pepper to taste
  • parsley to garnish (optional)

Directions

In a large pot, melt the butter with olive oil. Saute the onions, celery and carrots until lightly browned. Add the thyme and bay leaf. Pour in the can of tomato sauce, white wine or sherry, water or broth, tomato paste and hot sauce.

Seafood Bisque

Stir in the cognac. Add the shrimp, crab and crawfish. Bring to a boil, then simmer for 45 minutes on medium heat. Discard the bay leaf. Let the bisque cool slightly before transferring in batches to a blender container.

Seafood Bisque

Puree the bisque until smooth. Transfer to another pot and heat on medium. Stir in the cream. Season with salt and pepper. Ladle in a bowl and garnish with chunks of cooked shellfish meat. Sprinkle with parsley flakes as a garnish (optional). Serve hot.

Seafood Bisque

 

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