Recipes and remembrances


My ‘go to dish’

By Marilyn Clarke - Special to the Register



It was a day of recipes and crafts with the Community Educational Outreach Services (CEOS). The hosting club was bustling around in their aprons, one of the aprons reading “kiss the cook” some with ruffles all over and some very serious no nonsense working aprons. The theme was “Grandmother’s Apron” and they all dressed the part. The best part of the day was getting to sample the recipes at lunchtime. The tables were loaded with all kinds of food, appetizers, main dishes, breads and desserts, along with another table with three different types and colors of punch, a red fruity one, a brown chocolaty and coffee one, and one that was a gorgeous orange with sherbet floating in it. What to choose? The only fair thing was to sample a little of each.

I would take just a tablespoon or so of each of the mouthwatering, beautifully presented dishes. I still went back to my table with a heaping plate of food, delicious, but wait…what is that marvelous taste sensation romancing my mouth? Whatever it was it sure made its presence known. A taste like this called for more, sweet, salty, fruity and meaty. Wow! I could eat more of that, but by the time I finished my plate I was too full for seconds.

I made a point to check out the handouts for the day to make sure the recipe was there and to see what was in it, I was thinking there was sauerkraut, I was wrong. Before the week was out I had made this at home and now when I have to have a dish for any gathering this it the one I take. It always gets compliments and requests for the recipe. This is so good I could eat it every day.

Apple Sausage Appetizers

2 jars (23 ounces each) unsweetened chunky applesauce

½ cup packed brown sugar

2 pounds fully cooked kielbasa or Polish sausage, cut into ½ inch slices (May use turkey kielbasas)

1 medium onion chopped

Mix: In a bowl, combine applesauce and brown sugar. Stir in sausage and onion.

Transfer to a greased 9 x 13 x 2 inch-baking dish.

Bake at 350 degrees for 40-50 minutes or until bubbly.

Yield: 20 servings.

My ‘go to dish’

By Marilyn Clarke

Special to the Register

Marilyn Clarke is a member of the Point Pleasant Writers Guild.

Marilyn Clarke is a member of the Point Pleasant Writers Guild.