Sticky Mouth Sandwich

A popular sandwich in health-food cafés during the 1970s and ’80s, this is one of those wonderfully simple combinations that somehow works. I had completely forgotten about it until recently, when I used AI to help me track down and piece the recipe back together. I adapted it slightly. This sandwich has creamy peanut butter, sliced banana and raisins, a drizzle of honey, and micro-greens tucked between hearty multigrain bread.

It is nostalgic, wholesome, a little quirky, and very delicious.

Makes 1 sandwich.

 

 

Ingredients:

2 slices multigrain bread
Creamy all-natural peanut butter
1/2 banana, thinly sliced
2 tablespoons golden raisins
1 handful micro-greens or alfalfa sprouts
Honey, for drizzling

Directions:

Spread the peanut butter generously over both slices of bread, taking it all the way to the edges. This helps hold the raisins and micro-greens in place.

Arrange the banana slices over one slice of bread and scatter the golden raisins on top.

Add a generous handful of micro-greens, drizzle lightly with honey, and gently press the second slice of bread on top.

Cut in half and serve.

Notes

For a variation, add thinly sliced apple or a sprinkle of shredded coconut.

 

 

  

 

Beer Cheese

Adapted from a Dallas Junior League cookbook, this old-fashioned beer cheese spread is rich, savory, and wonderfully easy to prepare.  Serve it with pretzel sticks, crackers, or slices of rye party bread for a simple appetizer with plenty of retro charm. The recipe makes a generous amount, but it is easily divided in half for a smaller gathering.

 

Ingredients:

1 pound cheddar cheese

1 pound Swiss cheese

1 garlic clove, mashed

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

1 cup beer or more as need for consistency. 

Directions:

Finely grind or grate cheeses. In a food processor mix cheese  with garlic, dry mustard and Worcestershire sauce. Gradually add beer until mixture is well blended and of a spreading consistency. 

Store in a crock or covered container in the refrigerator.

Serve with pretzel sticks and it is good on rye party bread.  

Sweet Corn and Zucchini

 Here's a side that makes the most of summer's produce — sweet corn and zucchini  with fresh chives and a kick of taco seasoning. It comes together in one skillet in under 15 minutes, perfect for pairing with anything off the grill.

Ingredients:

2 cups coarsely chopped zucchini

1/2 cup diced onion

3 Tablespoons butter

1 cup fresh corn kernels

1/4 cup chopped fresh chives

2 teaspoons taco seasoning mix

Directions:

Saute zucchini and onion in butter, just until the zucchini begins to brown in a large skillet.

Add corn kernels, chives and taco seasoning mix; saute about 5 minutes. 

 

 

Veal Meatballs with Tarragon and Tomato Sauce

 Adapted from a recipe by Craig Claiborne in the book Herbs by Emelie Tolley. Rustic veal meatballs seasoned with tarragon, parsley, and Parmesan, simmered in a fresh tomato sauce and served over pasta. 

 

Veal Meatballs with Tarragon

Ingredients:

1 lb ground veal 

1 Tablespoon butter

3/4 cup finely chopped onion

2 cloves garlic, pressed

1/2 cup fine fresh breadcrumbs

3 teaspoons finely chopped fresh tarragon on 1 heaping teaspoon dried

1/4 cup chopped parsley

1/4 teaspoon nutmeg

1 egg. lightly beaten

1/2 cup freshly grated Parmesan cheese

2 Tablespoons heavy cream

1/2 teaspoon each of S &P (more if desired)

1/2 cup all purpose flour

5 cups of tomato sauce (recipe follows) 

Tallow or olive oil and butter (for frying meatballs) 

1 pound of spaghetti or linguine, cooked to the desired degree of doneness

Directions:

Place meat in a bowl. 

In a small skillet, heat the butter and saute the onion and garlic until wilted. Add to the veal in the bowl.

Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream and S&P .

Blend well. Chill to make the meatballs easier to handle.

Shape the meatballs in 20 balls. Dredge lightly in flour, shaking off excess.

Heat enough oil in the skillet, about 1/8 of a inch.

Cook meatballs until browned all over and add to the tomato sauce for 30 minutes.

Serve over cooked pasta.  

Tomato Sauce 

Ingredients:  

2 Tablespoons olive oil

3/4 cup chopped onion

2 cloves garlic, minced

1 28oz can imported tomatoes

1 6 oz can tomato paste (3/4 cup)

S&P to taste

1 1/2 cups water

2 Tablespoons of chopped fresh parsley (we add a 1-2 large springs in the sauce)

1/2 cup chopped fresh parsley 

1-2 bay leaves

1/2 teaspoon dried thyme

Directions:

Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic. Cook until wilted.

Stir the tomatoes, tomato paste, S&P, water. Stir well. 

Add the basil sprig, parsley, bay leaves and thyme.

Simmer for a few minutes and add the cooked meatballs.

Simmer for about 30 minutes.  

 

 

 

 

Poached Salmon with Horseradish Sauce

This elegant poached salmon is surprisingly easy to prepare and perfect for both casual dinners and special occasions. Pairs especially well with Salt and Pepper-Crusted Baked New Potatoes and creamed spinach. 

 

Ingredients for the Horseradish Sauce:

1/4 cup mayo

1/4 cup yogurt (Greek works well)

2 teaspoons horseradish, drained

1 1/2 teaspoons chives (dried works well) 

1 1/2 teaspoons fresh lemon juice

Ingredients for Poaching Liquid:

4 cups water

1/2 cup dry white wine

1 sprig fresh dill 

1 teaspoon peppercorns

1 lemon sliced

1 stalk of celery, chopped in large pieces 

1 carrot sliced or in large chunks

1 side of salmon 

Direction for Horseradish Sauce:

Combine the 5 ingredients. Cover and chill.

Directions for the Poached Salmon:

Combine water and next 6 ingredients in a large saucepan or deep skillet. Bring to a simmer. Cover and let simmer for 10 minutes.

Add the salmon and low simmer for 8 minutes.  Remove from the heat and let stand covered for 8 minutes. 

Remove salmon from skillet and serve with the horseradish sauce.  

 

Salt & Pepper-Crusted Baked New Potatoes

 Any type of small potatoes work with this recipe. Instead of mashed potatoes, make these instead. 

 

Ingredients:

1 small bag of new potatoes (red, Yukon, fingerling or a mix)

1/4 cup olive oil

2 teaspoons fresh cracked pepper

2 teaspoons coarse salt (Kosher or we use Baja Gold)

2 teaspoons minced fresh rosemary,

 

Directions:

Preheat oven to 350 degrees.

Place potatoes, olive oil, salt and pepper in a large bowl. Toss until potatoes are well coated. Place potatoes mixture in a large shallow baking dish. Scrape remaining olive oil and S&P over tops of potatoes with a spatula

Bake potatoes for 45 minutes. Test for doneness with a fork. If the large potatoes are still firm, bake for additional 5 minutes. 

Remove from oven  and sprinkle rosemary over the top of the potatoes. Place back in oven for a few minutes. 

 

Pesto

Every summer, our basil patch outgrows itself, and this is where it goes. This pesto is simple by design — good basil, good Italian cheeses, good olive oil. 

 

Ingredients:

2 1/2 cups of tightly packed basil leaves

4 Tablespoons of toasted pine nuts

3 cloves of garlic

3/4 cup Parmesan cheese

3 Tablespoons of Pecorino Romano 

3/4 cup olive oil

Directions:

Place in food processor; basil, pine nuts, garlic, olive oil and a pinch of salt. 

Process until smooth.

Add cheese and mix just until incorporated.