Maxwell - Dancing in the Kitchen Recipes from a Tap Dancer
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Dancing in the KitchenRecipes from a TapDancerBy Katherine Maxwell
Copyright 2010 by S.Katherine Maxwell. The book editor retains sole copyright to her contributionsto this book. The promotionalphotographs of Mary Louise Winter were taken in professional studios in SaltLake City, Utah, and in San Francisco, California, from 1930 through 1936.
My mother, Mary Louise Winter, dancedprofessionallytap, ballet, toe, ballroomand ran the La Mar Schoolof Dance in the early 1930's. Along with classes in a variety of dance formsfor children and adults, the La Mar School of Dance put on recitals andperformances for schools and local businesses.
Mary Louise met and married my father, Berthold WilliamHirschberg, a dashing, up-and-coming attorney in San Francisco in April 1936.Her dancing career was traded in for the roles of housewife, mother of five,and cook. M.L. (as she was called by family and friends) was the best cook Ihave ever known. (as she was called by family and friends) was the best cook Ihave ever known. She prepared the daily meals popular in the 1940s and 1950sfor her five finicky children. And then, along with that, whipped up delicious,gourmet dishes to impress and bedazzle her worldly husband. This little cookbook is a collection of my mother's survivingrecipes, illustrated with promotional studio photos from her dancing days, andis my tribute to her creative and flamboyant life. Sally KatherineHirschberg Maxwell April 2010
Cover with remainingsauce and shredded Jack cheese. 3/4 cup grated Jackcheese Bake at 350 for 30 minutes. My mother prepared the delicious enchilada sauce foryears from memory. When my sister, Nancy, got interested in gourmet cooking,she insisted that our mother write down the recipe so she could cook and serveit for her boyfriends in college (in the 1960s).
Remove from heat andstir in: 1 cup sour cream Often my motherprepared and served two different dishes at dinner: one for my father and onefor us, the children. This recipe satisfied and delighted my father AND mysister, brothers, and me. So my mother only needed to prepare this one dishrather than two dishes.
Split chiles; removeseeds. Cut half cheese into1/2-inch strips and place one piece in each Chile, folding it over the cheese. Put rice in greasedbaking dish (approx. 8" x 12"). Cover with layer of chilesand cheese, then with zucchini and sliced tomato. Blend sour cream withspices and green pepper.
Spread over all. Cut remaining cheeseinto very small cubes and sprinkle evenly over the mixture. Sprinkle withparsley. Bake at 350 for about30 minutes. Serves about 8. cansliced black olives 2 cups diced (cookedand cooled) chicken breast 1 - 4 oz. can Ortegadiced green chiles Dressing: 1 teaspoon cumin 1 teaspoon sugar 1/3 cup oil 1 cup sour cream Make dressing nightbefore serving . can Ortegadiced green chiles Dressing: 1 teaspoon cumin 1 teaspoon sugar 1/3 cup oil 1 cup sour cream Make dressing nightbefore serving .
Add dressing tochicken/rice. Mix well. Add in: 2 teaspoons lemonjuice 1/8 teaspoon pepper My mother wanted atleast one of her five children to be a dancer or a musician. She enrolled me inthe Gentry Sisters' School of Dance and Drama on Clement Street in SanFrancisco. At my first big recital, I got so nervous with stage fright that Ithrew up at the theatre entrance and was unable to perform in my first two tapdance routines. can Ortegagreen chiles Slice cheese into1/2-inch strips. can Ortegagreen chiles Slice cheese into1/2-inch strips.
Stuff chilies withcheese. Sprinkle with flour. Separate two eggs. Beat whites of twoeggs until stiff (not quite as much as you would to make the whites for ameringue). Add yolks of two eggsand beat just enough to mix. Dip chilies in eggbatter and fry in oil until both sides are brown.
Remove when browned and let drain on apaper towel or napkin. Sauce: 1 small tomato, diced 1 small onion, sliced 3 tablespoons flour Salt and pepper Italian seasoning In same oil, sautetomato and onion. Add flour and wateruntil you get a gravy-like consistency. Add spices. Place stuffed chilies in the sauce and letsimmer for 5 to 10 minutes. My parents' bestfriends, Julius and Emma, had immigrated to San Francisco, California, fromMexico as young adults.
My father studied and spoke a number of foreignlanguages, and was particularly fluent in Spanish. My mother and Emma sharedand prepared Mexican dishes. Their Chiles Rellenos have to be the best that Ihave ever tasted.
Pour over slicedtomatoes. Cover mixture withmore sliced tomatoes. Cover with breadcrumbs. Bake at 325 for 45 minutes. My mother's recipecard for this dish doesn't have any amounts for the ingredients. bacon, chopped Add and saut untilgolden: 2 sliced mediumonions, chopped Simmer in large pan: 2 cups raw dicedpotatoes 2 cups boiling water Continue cooking for30-45 minutes until potatoes are tender. bacon, chopped Add and saut untilgolden: 2 sliced mediumonions, chopped Simmer in large pan: 2 cups raw dicedpotatoes 2 cups boiling water Continue cooking for30-45 minutes until potatoes are tender.
Add: 1 20-oz. can corncream style 2 cups milk Stir into corn mixtureand blend: 2 tablespoons flour 2 tablespoon water Add: 1-1/2 cups cannedtomatoes Add rest ofingredients: 1 teaspoon sugar 1/8 teaspoon bakingsoda 3 teaspoons salt 1/4 teaspoon pepper bacon and onion
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