Category Archives: Side dishes

Couscous Pilaf

Posted on June 5, 2013 by Chuck Rang

Couscous is a kind of pasta made from semolina, the hard wheat flour used to make spaghetti, rotini, linguine, vermicelli, penne, cannelloni and all the other varieties of pasta invented by talented Italian mothers, grandmothers and chefs. According to food … Continue reading →

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Lynne’s Vinegar Noodles

Posted on May 22, 2013 by Chuck Rang

We first had this salad at Medicine Lodge, Kansas, when Jerri’s niece Lynne made it for a family dinner. Jerri and I were both very much taken by the combination of flavors and the simplicity of the recipe. INGREDIENTS: 8 … Continue reading →

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Pan-Fried Asparagus

Posted on May 18, 2013 by Chuck Rang

“Chuck, I’ve found a real good place for brook trout,” said my father when he picked me up at the bus station in Hayward. The spring semester was over and I was home for a few days before heading back … Continue reading →

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Mexican Rice

Posted on May 9, 2013 by Chuck Rang

When the Hayward School District was consolidated, I was exposed to cafeteria food served in the high school gymnasium. Compared to the home-cooked meals Winifred Larson used to make for us in the basement of Blair School, the offerings scooped … Continue reading →

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Jerri’s Salmon Loaf

Posted on May 2, 2013 by Chuck Rang

It has been a few years, so we don’t feel too guilty for not remembering who gave us Betty Crocker’s Dinner for Two Cook Book. Jerri thinks it is remotely possible that she bought it before we headed for Charlottesville, … Continue reading →

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Lightly Candied Sweet Potatoes

Posted on March 13, 2013 by Chuck Rang

For my family, a holiday dinner was not complete unless we had baked sweet potatoes. Mom baked them next to the turkey or ham, cut each lovely potato in two or three pieces and taught us how to peel them, … Continue reading →

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Kasha (Buckwheat Groats)

Posted on February 25, 2013 by Chuck Rang

My father raised buckwheat on one of our fields, but I did not know it wasn’t a grain until I was in college.  It is actually related to rhubarb. The only buckwheat we had at home was buckwheat pancakes made … Continue reading →

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Sausage Gravy

Posted on February 22, 2013 by Chuck Rang

When we go south to visit friends and family I look forward to three specialties of southern cooks: Barbecue, grits and sausage gravy. Today you can find pretty good barbecue throughout the United States, but the really good barbecue is … Continue reading →

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Jeff Smith’s Zwiebelkuchen (Onion Pie)

Posted on February 19, 2013 by Chuck Rang

Since I grew up surrounded by German relatives, you might think that I learned about Zwiebelkuchen from a grandmother or aunt, but alas the truth is that it was The Frugal Gourmet who introduced me to this dish. Jerri gave … Continue reading →

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Mexican Corn Pudding

Posted on February 8, 2013 by Chuck Rang

Over the years friends and family members have given us many cookbooks. We enjoy receiving them and make a point of trying at least one recipe from each gift as soon as practicable. Today we look forward to getting cookbooks … Continue reading →

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