Author Archives: Chuck Rang

Profile photo of Chuck Rang

About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.

Fresh Limeade

The frozen concentrated orange juice that we enjoy today was developed during World War II. The Florida Citrus Commission assembled a team of three researchers to improve the quality of processed orange products. The immediate goal was to produce a … Continue reading

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Chicken Stroganoff

Although there were twenty or thirty bottles and cans of dried herbs and spices in my mother’s kitchen cabinet, I can remember only four that she grew herself One was mint, which she tended in a flower bed near the … Continue reading

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Hilda Ploof’s Cole Slaw Dressing

At least once a month, we visited the Ploof family in Hayward. Dad and Pete were good friends who fished and hunted together and Mom and Hilda also shared many of the same interests. One of those interests was card … Continue reading

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Grandma Weingarten’s Icebox Cookies

When I was a little kid growing up in Hayward before we moved out of town, we lived just a couple of blocks from Grandma and Grandpa Weingarten. Until I was grown up I didn’t know that their names were … Continue reading

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Mary Harvey’s Pasties

It’s pasty season once again in the Rang household. For people who grew up in northern Wisconsin, Michigan or Minnesota, pasties are comfort foods that warm you both inside and out. They are filled with a tasty combination of meat … Continue reading

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Strawberry Shortcake

When I was ten or eleven years old, my mother made one of the very best strawberry shortcakes I have ever tasted. My two sisters, Barb and Betty, helped me pick nearly a quart of wild strawberries we found growing … Continue reading

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Hungarian-Style Pork Chops

When the Spaniards started shipping treasure from the New World, they sent more than gold and silver to the kings and patrons who funded their expeditions. They also sent food plants unknown in Europe. Corn, squash and chili peppers, staple … Continue reading

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Nellie’s Rhubarb Raisin Pie

Here is another recipe from Nellie, my brother-in-law’s stepmother. Her rhubarb raisin pie is the basis of Patsy’s strawberry rhubarb pie, and both use crackers as part of the thickening and flavoring agents. Both pies are delicious and are worth … Continue reading

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Jerri’s Beef and Garbanzo Bean Casserole

Garbanzo beans or chickpeas have been an important food in the Mediterranean area for many thousands of years. The remains of cultivated chickpeas have been found in archeological layers below evidence of pottery, which means people were growing and cooking … Continue reading

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Beer Cheese Soup

In The Tragedy of Antony and Cleopatra Antony’s lieutenant Enobarbus explains that Antony’s marriage to Octavia will fail. Antony has already tasted the charms of Cleopatra: “Age cannot wither her, nor custom stale Her infinite variety. Other women cloy The … Continue reading

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