Potluck

 By Mary Emma Allen

Jim and I travel around the country, I’m always looking for new foods and recipes, whether prepared at someone’s home or found in a restaurant.  Some of these recipes are regional, others family favorites, and some ones we enjoy repeatedly.

Our latest business trip took us to the Upper Peninsula of Michigan where I also gave an author presentation for fourth graders. A few days later we flew to the Sioux Falls, SD area before coming home.

Potatoes on the Grill

In Michigan, our friends enjoy cooking on the grill throughout the year…except during those below zero winter days.  One of their specialties, which their teenagers often prepare, is Grilled Potatoes in Foil. 

They simply thinly slice potatoes and onions, spread them out on foil, dot with butter and the desired seasonings.  Then place on the grill and cook until tender.  Since we don’t like ours highly seasoned and salted, our friends prepare one batch to our taste and one with seasoned salt, garlic, and other seasonings.

These are delicious with other grilled meats and vegetables.   The evening we visited recently, they grilled pork chops.  Again, some were seasoned with barbecue sauce and the others simply cooked plain.

Strawberry/Raspberry Pancakes

When we were in South Dakota, Jim made his special pancakes, which we served topped with strawberries and/or raspberries and whipped cream.  This is a tasty topping for any pancake or waffle recipe.  

The raspberries had come from our friends’ garden last summer and frozen for use throughout the year.  They thawed these and combined with fresh strawberries for pancakes and on angel food cake for dessert at other meals.

Wherever we travel, if strawberries are in season, we enjoy them as a snack or for breakfast in our motel room.  We may combine them with other fruit or mash the strawberries and spoon over sponge or angel food cake.  Then add whipped topping.

When we’re staying at a motel that offers waffles at their complimentary breakfast (and many have the waffle makers where we can make our own), we spoon strawberries over these. 

Asparagus Casserole

 Jim and I like asparagus steamed, then served only with butter or Italian dressing.  Our South Dakota friends make asparagus casserole.

Cut asparagus into 2-inch pieces and steam until barely tender.   Drain and place in a shallow baking dish.

Melt 6 tablespoons butter in top of double boiler.  Mix 2 tablespoons melted butter with ¾ cup soft bread crumbs.  

Mix together ¼ cup flour, 4 tablespoons melted butter, ½ teaspoon salt, ½ teaspoon paprika, 1/8 teaspoon pepper.  Gradually stir in 2 cups milk and cook, stirring constantly, until thickened.   Add ½ cup grated cheese and stir until it has melted.  Pour over the asparagus and top with the buttered crumbs.

Bake at 375 degree F. pre-heated oven for about 15 minutes.

©2009 Mary Emma Allen

(Mary Emma Allen enjoys traveling, collecting new recipes, and meeting with friends. Visit her new travel blog, http://greenvagabondtraveler.blogspot.com . E-mail: me.allen@juno.com.)