Welcome to the Potluck Paradise Cafe

Welcome to the Potluck Paradise Cafe
in the fictional town of Lake Livonia, Iowa.
Owner Susan Stewart serves dishes that are
locally farm-to-fork delicious along with 
those that are traditional 
community-supper cozy. 



About the recipes you'll find in the posts that follow--
I've developed them to be true to the spirit
of the Cafe. They are usually light in sodium and 
mostly full of healthy ingredients. I've also provided
 "sample size" versions for some of the recipes.
That way you can taste the goodness without having a 
refrigerator full of leftovers. You can always 
double or triple them once you find that 
you really love them as much as I do. 

I hope you enjoy these recipes and the 
Potluck Paradise novels available on
Kindle Vella's platform. 

To find the novels copy this link
into your search engine

                                      

Or search "Kindle Vella" and
enter "Eighmey"in the search box. 


Note about the blank posts
I'll put up recipes for each of the six novels
as they are published over the following two years. 
So be patient!  

Thanks!  and Enjoy!

 

Hazel's "Made-Right"--a deconstructed burger that's an Iowa tradition

This "Uptown" version uses Swiss cheese 
and a tasty whole-wheat bun. Maid-Rite 
is a franchised restaurant based in Des Moines, Iowa
They began in 1926 and have more than 30 current locations.
The "loose meat" sandwich has many home-grown 
versions. This is the one Hazel invented for her
Hamburger Heaven. 

 

Hazel's Deconstructed Burger

1 pound 95% lean ground beef 

1 pound 80% lean ground beef 

1/2  cup finely chopped sweet onion 

3 tablespoons olive oil 

2 envelopes Herb-Ox sodium-free beef bouillon powder (2 teaspoons) or other kind of powdered bouillon

1/3 to 1/2 cup French’s yellow mustard 

To serve: 

Waxed paper 

Hamburger buns

American cheese slices 

Dill pickle slices 

Potato Chips on the side

To make the Hazel's  

In a large skillet sauté the onions in olive oil until translucent. 

Crumble the ground beef and continue cooking over medium heat, stirring and breaking up the meat until browned. Sprinkle in the bouillon powder and stir. Continue cooking for about five more minutes.

Drain off the fat. 

Add the mustard and continue cooking over low heat until the mixture is nicely “loose” and the mustard “secret ingredient” is thoroughly mixed in. 

To serve: Tear off a piece of waxed paper about 14-inches long. Put an open bun on the paper, Place half a slice of cheese on the top and on the bottom. Spoon in meat mixture. Put halves of the bun together and wrap the sandwich in the waxed paper. 

Serve with dill pickle on the side. Makes enough mixture for 6 to 8 sandwiches. 

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella

Chicken Two Ways with Honey Smooth Sauce

Combine Susan's Honey Citrus Sauce
with chicken and you have a light
and delicious chicken salad or sandwich.

 

Citrus Honey Sauce 

1/2 cup honey 

1/4 cup orange juice concentrate 

1/2 cup fresh lemon juice 

 1/2 teaspoon crushed dried rosemary 

 Combine all ingredients and let stand for a couple of hours for flavors to meld.. 

Leftover sauce lasts for 3 or 4 days in the refrigerator. 

Shredded Citrus Chicken for sandwich 

2 cups shredded cooked chicken 

1/4 cup Citrus Honey Sauce 

Combine chicken with the Citrus Honey Sauce. 

Divide between two toasted hamburger buns. Add lettuce and serve. 

Citrus Chicken Salad 

 Combine: 

2 tablespoons mayonnaise 

1 teaspoon citrus honey sauce 

 Mix into: 

1/2 cup diced cooked chicken 

 1 tablespoon finely diced celery 

1 tablespoon minced green pepper 

1/4 cup shredded lettuce 

 Serve with crackers and fresh fruit. Makes one serving. 

Recipes from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella

Betty's Hometown Bakery Cinnamon Rolls

Molasses and brown sugar are the 
secret ingredients for the cinnamon 
rolls baked fresh every morning in the 
Potluck Paradise Cafe.

 

Betty's Hometown Bakery Cinnamon Rolls

3/4  cup skim milk 

3 tablespoons butter 

1/4 cup warm water 

1 tablespoon sugar 

 I envelope instant dry yeast 

1 lightly beaten egg 

1 teaspoon vanilla  

1/4 cup brown sugar 

 3 to 4 cups all-purpose flour 

 For the cinnamon spiral 

1/3 cup mild molasses, heated until just warm 

1/2 cup brown sugar 

1 tablespoon cinnamon 

 Make the bread dough: Heat the milk enough to melt the butter and set aside. 

In a large mixing bowl combine the water, sugar, and yeast. 

Set aside until the mixture begins to bubble. 

Stir in the milk and butter mixture. egg, and vanilla. 

Stir in the brown sugar and one cup of the flour. 

Add two more cups flour and then enough of the remaining flour to form a stiff and non-sticky dough. Knead until smooth on a lightly floured surface. 

Put into a clean lightly buttered bowl and lightly butter the top. 

Cover with a damp towel and set aside as it rises until double in bulk. 

Punch the dough down and divide in half. 

Make the cinnamon spiral: 

Combine the brown sugar and cinnamon and set aside. 

Form the Rolls

Roll half dough out into a rectangle about 8 by 12 inches. 

Brush with warmed molasses and sprinkle with half the brown sugar and cinnamon mixture. 

Roll into a log from the long side enclosing the molasses and spice into a spiral. Cut across to make 12 rolls. Place in a lightly greased 12- x 15-inch baking pan or two smaller pans. Space about ¾ of an inch apart on all sides to allow room for the dough to rise. Repeat with second half of the dough. 

 Bake: Put in a warm place and let rise until doubled, about half an hour. Bake in 350 oven (325 for glass dish) Until lightly browned on top and rolls sound hollow when tapped. 

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella

Susan's BBQ Meatballs in Ginger Tomato Sauce

 

In the Potluck Paradise Cafe
owner Susan Stewart serves these 
meatballs with rice and chipped wilted spinach. 

For the Tomato Ginger BBQ sauce 

 1 8-ounce can tomato paste 

1 12-ounce can Canada Dry Bold ginger ale or ginger beer

1/4 cup cider vinegar 

1/4 cup minced onion 

1/4 cup minced green pepper 

1/2 teaspoon grated fresh ginger root 

1 teaspoon cumin 

1/2 teaspoon celery seed 

1/2 teaspoon minced garlic 

1 teaspoon chili powder 

1/4 teaspoon salt – more or less to taste 

 Combine all ingredients and simmer until vegetables are cooked and sauce is reduced to a thickness you prefer. Stirring frequently especially near the end of the cooking time. Store leftover BBQ sauce in the refrigerator for up to a week. 

 BBQ Meatballs 

1 lightly beaten egg 

1 teaspoon dried basil 

 1/2 teaspoon ground thyme 

1/8 teaspoon allspice 

1/16 teaspoon ground cloves 

 1 pound 83% lean ground beef 

1 pound 93% lean ground beef 

3/4 cup finely grated carrot 

Combine the seasonings with the lightly beaten egg. Put the ground beef into a large mixing bowl. Add the carrots and egg mixture. Mix with a spoon or your hands until ingredients are fully incorporated.

Form into meatballs about the size of a golf ball. Place in a baking dish. Add about a quarter of an inch of water, beef broth, or ginger ale. 

Bake at 350 degrees F. until meatballs reach 160 degrees on a meat thermometer, about 45 minutes. 

Makes about 30 meatballs. 

 To serve top with the Ginger BBQ sauce and heat through. 

 Recipes from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella

Potato and Sausage Casserole

 

Tender potatoes simmered in milk for
a lovely warming casserole.

This 1870s recipe is based on a century-old recipe for Delmonico’s Potatoes. 

It is the foundation for Susan’s hearty casserole. The dish is not as sauced as traditional au gratin potatoes so the flavor of the vegetables really comes through. 

  SAMPLE SIZE – easily doubled or tripled 

 1 1/4 cup red or Yukon gold potatoes cut in 1/2 –inch dice 

 2 tablespoons butter 

 1/2 cup skim milk 

 1/4 cup grated cheddar cheese 

 1/4 cup fresh bread crumbs 

 For a hearty casserole stir in about 1/4 cup diced sausage such as Keilbasa, minced green peppers, and diced apples before topping with bread crumbs. 

 Melt the butter in a large skillet that has a cover. Add potatoes and stir to coat. 

 Add the milk, cover and reduce heat. Cook until potatoes are tender. Then remove the cover, and increase heat so milk comes to a boil. Continue to cook, stirring occasionally until the milk has completely cooked down and is coating potatoes. 

 Remove from heat and set aside. 

Lightly grease a 1-quart baking dish. Put in half the potatoes and layer with half the cheese, the rest of potatoes, the rest of the cheeses. Add sausage and green peppers if using. and top with the crumbs. 

Bake until heated through either in an over or a microwave. Serves 2. 

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella

Chili Sauce -- a Tasty Potluck Paradise Cafe Condiment

 

Capture the essence of summer with this
delicious sauce.  

Chili Sauce 

This delicious recipe is from from the 1870s.. The seasonings are very different

from what we call Chili Sauce today. It is delicious and versatile. Spoon on burgers, mix in ground beef for a tasty meatloaf. Use as a grilling sauce for chicken, liven up zucchini.  

2 quarts ripe tomatoes 

1 large onion 

6 small green peppers 

1 cup sugar 

2 1/2 cups vinegar 

2 teaspoons salt 

1 teaspoon each ground allspice, cloves, cinnamon, ginger, mace, and nutmeg 

 Peel and seed the tomatoes, peel and chop the onion, seed the peppers. Use a food processor, blender, or food grinder to chop the vegetables into very small pieces, about 1/4 of an inch. But do not over-process. You do want recognizable pieces, not mush.

 Combine the vegetables with the remaining ingredients in a large kettle. Bring to a boil, reduce heat and simmer until the onions look transparent and the mixture has thickened. Put into sterilized jars and store in the refrigerator, or you may process and seal in canning jars according to USDA procedures. 

 TO make a Sample Size 

 2 cans (14-16-ounces) Petite diced tomatoes OR  3 cups diced fresh tomatoes

1/4 cup minced onion 

1/4 cup minced green peppers 

1/4 cup sugar 

3/4 cup vinegar 

1/4 teaspoon each of ground allspice, cloves, cinnamon, ginger, mace, and nutmeg 

 Combine all ingredients in a 3- or 4-quart saucepan. Bring to a boil and then reduce heat. Simmer, stirring frequently, until onion and pepper look transparent and the mixture has thickened. Pour into a sterilized jar. May be stored in the refrigerator for two weeks. 

Bread and Butter Pickles

8 cups thinly sliced cucumbers

10 thinly sliced and seeded "picnic" sweet peppers

1/4 cup pickling salt

4 cups cracked ice

2 1/2 cups sugar

1 1/2 cups white vinegar

3/4 teaspoon turmeric 

3/4 teaspoon celery seed

1 tablespoon mustard seed

Combine the cucumbers, peppers, salt ,and cracked ice in a large bowl.  Let stand for three hours, or overnight in the refrigerator. Drain and rinse, if desired to remove salt. Combine the sugar, vinegar, turmeric, celery seeds, and mustard seeds in a large pot. Cook over medium heat, stirring until sugar is dissolved, Bring to a boil. Add the vegetables and cook for a few minutes until the mixture comes back up to a boil. Put the pickles into sterilized jars and seal with sterilized lids. They will keep in the refrigerator for two months. To keep on the shelf, follow USDA safe canning procedures. 

Makes about 4 pints.  

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella