Carrol - The Midwest Cookbook

Photography by CarlaRae J. Arneson
www.ChefGeneCarrol.comCopyright 2015 Chef Gene Carrol
All rights reserved.ISBN-13: 978-1511913546ISBN-10: 1511913541

This cookbook is dedicated to all Midwest farm wives and small town church women who feed America's farmers with recipes that have beenpassed down by their mothers and grandmothers. While they haveevolved over time, these Old Country dishes continue to be shared atchurch potlucks, social gatherings, and holiday dinners.

It is with this thought in mind I have compiled these recipes. Some ofthem are classic treasures. Some may be new to you. But every singleone reflects the love of good home-cooking that is so very strong in thisbeautiful country of ours.

PLEASE NOTE: The recipes in this book may not have been laboratorytested, but their merit has been established by church and civil groups and the most critical group of all... husbands and kids. (Loaves and Fish)

With special thanks to my daughter, CarlaRae, who did the beautiful photos and layout, and for just being a great daughter.
Love you always.

While I was born in the Midwest, I spent most of my life on the WestCoast in California. I immensely love food and have always enjoyed cooking. After attending culinary school, I had the privilege of working in fine dining restaurants as well as owningmy own catering business.For many years, I grew accustomed to cooking the West Coast way by using a lot of spices to hide the real flavor of the food.

It was not until later in life that I returned back to my roots in Kansas tospend time with my Aunt and Uncle. It was then that I saw and learnedwhat real food was... I learned that families ate together, pray togetherand talk about their day over a good supper. This is where you find thebasics of life, the simple taste of food, and the love of the family.

It is my hope to bring the warmth and joy of Midwest cooking back to the dining tables all across our beautiful Country. A special thanks to mykids, CarlaRae and TJ, for their support and just for being therefor me.

I am writing this Midwest Cookbook for the love of food.
Thank You,
Chef Gene Carrol Appetizers & Dips9
Soups & Salads21

A note from Chef Gene: In the Midwest, there traditionally are noappetizers before meals. They were only used when guests came over for a special meal, particular occasions, or the holidays.With this in mind, please enjoy the few that are in this cookbook.

1 cup grated sharp cheese1 stick margarine
1 cup flourdash cayenne pepper and salt

Mix well. Roll by hand into small balls. Chill. Bake on cookie sheet for 15to 20 min, at 400 degrees. Dust with paprika. Freeze if you care to.Variation: Press down on ungreased cookie sheet with cashew in center.

1 8oz package cream cheese, softened
2 to 5 tbs. chili sauce
2 tbs snipped parsley1 tsp. instant minced onion (soften with a little water)1-3 drops Tabasco sauce2 7oz can tuna, drained

Blend cream cheese, chili sauce, parsley, onion and Tabasco sauce, gradually stir in drained tuna. Beat until mixture is thoroughly blended.Pack in mold or small bowl, chill thoroughly, at least 3 hours. At serving time, unmold and serve with assorted crackers. Makes 3 cups

1 8oz pkg, cream cheese softened 1 tbs. Worcestershire sauce
4 oz Roquefort cheese 1 tbs. grated onion
1 jar 5oz pasteurized process tsp. salt
sharp cheddar cheese spreadfinely snipped parsley finely chopped nuts

Thoroughly blend in all ingredients, except parsley and nuts. Chillthoroughly. Shape mixture into log and coat evenly with desired amountof parsley and nuts. Wrap, chill until ready to serve. Serve with crisp,well seasoned crackers. Makes about 2 cups.

6 slices boiled ham8 oz cream cheese, softened2 tbs. A-1 sauce
Spread each ham slice of ham with cheese and A-1 mixture. Roll each like a jelly roll and chill. Cut thinly and then spear with picks. Makes 3 dozen. 3 stick butter or margarine tsp. paprika
1 lb. sharp cheddar cheese grated 3 cup flour

Grate cheese cold, cream with oleo. Let stand until soft, work with hands.Add flour and paprika. Put in cookie press, use star design. Press out onungreased cookie sheet. Bake 325 7 minutes or longer. Store in closedcontainers.

4 whole chicken breast
cup bread crumbs
cup parmesan cheese 1 tsp. salt
1 tsp. dried leaf thyme1 tsp. dried leaf basil cup melted butter

Cut breast into 1 squares. Dip pieces into melted butter, then breadcrumbs and cheese mixed with spices. Place on foil-lined cookie sheet, bake 400 for 15 to 20 minutes.

3 oz, large whole mushrooms
1 7 oz can crab meat,
drained and flaked
1 tbs snipped parsley
1 tbs. chopped pimento 1 tsp. chopped capers tsp. dry mustard cup mayonnaise

Wash and dry mushrooms, remove stems from mushrooms caps. Combine crab meat, parsley, pimento and crapes. Blend dry mustard intomayonnaise, toss with crab mixture. Fill each mushroom cap with about2 tbs. crab mixture. Bake in 375 oven for 8 to 10 min.

1 6oz jar artichokes
oil or water
1 scant cup mayonnaise
1 tbs Worcestershire sauce1 tbs lemon juice
2 tbs Bacos or 3-4 slicescrisp bacon

Chop artichokes, add all ingredients except Bacos (crisp bacon). Add basco just before serving. Serve with crackers or bread squares.

1 lb hamburger
1 lb Velveeta cheese
1 tsp Worcestershire sauce
1 14 oz can stewed tomatoes1 clove garlic
dash paprika
chili powder to taste

Mix cheese in top of double boiler while browning hamburger. Drain hamburger and mix all ingredients together and let simmer in top ofdouble boiler until the mixture thickens. Serve warm. ( freezes well).

1 ripe avocado, peeled andput through a sieve
1 pt sour cream
pt small curd creamedcottage cheese
1 tsp garlic salt

Mix all ingredients together thoroughly. Salt to taste. Sprinkle withpaprika if desired

1 pt sour cream
1 tbs white horseradish
1 tbs paprika
1 tbs minced chives
1 tsp salt
1 tsp tarragon
tsp MSG and 1/8 tsp pepper1 clove garlic, crushed

Mix all ingredients, chill thoroughly. Serve with carrot sticks, rawcaulifoweretles, radishes, etc.

2 boxes fresh mushrooms
1 tbs butter
1 large onion minced
1 cup sour cream
1 tsp salt
dash pepper
2/3 cup beef bouillon2 tbs flour

Cut up mushrooms, brown carefully in butter, cook onions until clearand brown, add salt and pepper. Warm bouillon in sauce pan and add mushrooms and onion mixture. Blend flour with small amount of hotliquid and return to sauce. Add sour cream and heat. Serve warm, preferably from a chafing dish and with potato chips.