Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com

Cooking class Mother Knows Best

Meet the chefs

Chef chris smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

Chef janaki

Baking Jedi. Moto Chef. Sweet as 3.14159…

And a special hello to guest chef Celeste pasag!

The wines.

Chardonnay 2011 This is mother’s favorite to pour in her sippy cup.

Seyval blanc 2013 It even goes well with ants on a log.

Merlot 2008 Mother needs her Merlot.

Cherry Because mother recommends 3-4 of fruit a day.

Mom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken saladMom’s fruited chicken salad

INGREDIENTS

2 cups cooked chicken, cut in neat, small cubes

½ lemon or ¼ cup French dressing

¾ cup mayonnaise

½ cup diced celery

¾ cup red or green seedless grapes

¼ cup toasted slivered almonds

½ cup heavy cream (whipped until stiff)

Salt and pepper to taste

PREPARATION

Squeeze fresh lime juice over cooked, cubed chicken and let sit for one hour.

Mix all ingredients together in large bowl. Season to taste with salt and pepper.

If salad seems too dry, add a few more spoons of mayonnaise.

Serve the salad on lettuce cubs. Garnish with fresh watercress or a dusting of paprika.

June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’June Cleaver’s Chicken a’ la Kingla Kingla Kingla King

CHICKEN VELOUTE’ SAUCE INGREDIENTS

Many famous sauces are actually Veloute’ sauce with special seasoning added. Strong

chicken stock makes all the difference.

Melt:

2 Tablespoons butter

Add and then blend well:

3 Tablespoons flour

¼ teaspoon salt

Few grains pepper

Add slowly, stirring constantly:

1 cup good chicken stock

Bring to the boiling point and boil for about 2 minutes

Add:

1/3 cup cream

Makes about 1 cup of sauce

CHICKEN A’LA KING

INGREDIENTS

Heat in a sauce pan over low to medium flame:

1 ½ cups Chicken Veloute’ Sauce

1 cup cubed cooked chicken

½ cup sliced sautéed mushrooms

¼ cup diced green & red bell peppers (seeds and core ribs removed)

Just before serving beat together and stir in:

1 egg yolk

2 Tablespoons sherry wine

Serve over biscuits or on buttered toast points.

Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard Samantha Stephens’ Checkerboard

SandwichesSandwichesSandwichesSandwiches

Born during the ‘20s, these cute little tea sandwiches really epitomize that chin-up

attitude of making the best of whatever you’ve got. You can use any creamy filling you

like here -- even a nice chicken salad, if it’s on the smooth side. Depending on your

filling, this sandwich can work like magic to get a picky eater to eat a vegetable or two

without twitching their nose.

Ingredients

8 slices dark rye bread

8 slices light rye bread

4 oz. cream cheese, softened

1 tbsp. mayonnaise

1-2 very thinly sliced seedless cucumbers, laid out to dry on a paper towel

1-2 sprigs fresh dill, minced

Salt and pepper, to taste

Preparation

1. Slice the crust off all your rye slices (both dark and light) using a sharp knife. Don’t

round the corners; keep the bread as square-shaped as possible.

2. Next, cut each slice into 3 long strips. When you’ve cut all the bread, begin

alternating strips.

3. Cream the softened cream cheese with 1 tbsp. mayo and the minced dill. Taste and

adjust seasoning with salt and pepper as necessary.

4. Spread one light-dark-light bread strip combo with a thin layer of the cream cheese

mixture. Lay a few thin slices of cucumber across it, but don’t put them too close

together. Make sure the cucumber slices aren’t touching; you want the cream cheese

exposed enough that it can glue the checkerboard together.

5. Stack a dark-light-dark bread strip combo on top of the first layer, with the strips

facing in the same direction as the ones on the bottom. Spread with cream cheese

mixture and cucumber slices.

6. Repeat until you have four levels of bread. If you look at the side, you’ll start to see

the checkerboard form. Do not put cream cheese or cucumber on the top layer of

bread.

7. Wrap the block in a damp paper towel (not dripping; just slightly damp) and

refrigerate for at least 3 hours. You can do this the night before serving if you want.

8. Slice the cold loaf into neat checkerboard slices and serve cold.

Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk Margaret Anderson’s Buttermilk

BiscuitsBiscuitsBiscuitsBiscuits

Makes 12 to 15 biscuits

INGREDIENTS

Sift into a mixing bowl:

2 cups all-purpose flour

2 teaspoons double action baking powder

1 teaspoon salt

With fingertips or a pastry blender, blend in:

3 Tablespoons shortening (I like ½ lard and ½ butter)

With a fork, quickly stir in:

2/3 cup buttermilk (or a blend of buttermilk and whole milk)

Add more milk, little by little, until the dough is soft and light, but not sticky (flours differ

so much that it is impossible to tell exactly how much milk you will need).

METHOD

Turn out onto a floured board or smooth surface. With floured hands, pat down or

knead about 12 strokes until smooth.

Roll lightly until ¾ inch thick. Shape with biscuit cutter. Place on an ungreased cookie

sheet, close together for soft biscuits, or 1 inch apart for crusty biscuits.

Bake 15 to 18 minutes at 425 degrees.

Norma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple UpsideNorma Bates’ Pineapple Upside----DownDownDownDown

CakeCakeCakeCake

Whoever coined the phrase “as American as apple pie” clearly never tasted this cake.

No cans here; caramelized fresh pineapple is so delicious, you’d kill for a slice. For

even better flavor, bake this in a well-seasoned cast iron skillet.

Ingredients

Topping

½ medium fresh, ripe pineapple, peeled/cored/quartered

¾ stick unsalted butter

¾ c. brown sugar

Cake

1.5 c. all-purpose flour

1 tsp. ground cardamom

2 tsp. baking powder

¼ tsp. salt

¾ stick unsalted butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla extract

1 tbsp. rum

½ c. crushed pineapple

Additional 2 tsp. rum to sprinkle over the cake

Preparation

1. Preheat oven to 350F.

2. Slice pineapple into fairly thin slices, about ½ inch. Melt your butter in a 10” skillet.

Add brown sugar and simmer while stirring for about 4-5 minutes. Remove from heat

and arrange pineapple slices on top of the sugar/butter mixture in a pleasing pattern,

so they spread across the entire bottom of the pan.

3. Sift dry ingredients together. Beat butter by itself in your mixer bowl until light and

fluffy, then cream together with sugar. Add eggs, one at a time, and beat each until

fully incorporated. Add vanilla and rum and beat until incorporated. Add half the dry

ingredient mixture and beat in slowly, then add the crushed pineapple. Finally, mix in

the last half of the dry ingredient mixture. Batter will appear slightly curdled; this is

because of the acidity of the pineapple. Don’t worry about it; it will bake up beautifully.

Lynfred WineryLynfred WineryLynfred WineryLynfred Winery

Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.

Notes

www.lynfredwinery.com