Hogg family recipes
 

Helen Hogg, my mother, was a gourmet cook when she was alive.  How could she miss?  She was half Italian and half Lithuanian in heritage.  Unfortunately, On September 11, 2006, she passed away.  And more unfortunately, the vast majority of her wonderful recipes died with her, since many were not ever written down.  But, there are some that she did write down and, as I find them, I will be placing them on this web page.  They are just too good to let slip into oblivion.  So good readers, please try them if you are so inclined.  Here they are:

 

Jim’s favorite garlic mashed potatoes

 

Minced garlic

Sauteed garlic in butter – add water when it turns brown

& add 1% milk

Add Garlic salt & garlic powder (1 tablespoon of each)

Little bit of salt

Whisk it all hard

Add ¼ cup Parmesan Cheese

Add instant potato flakes

 

Helen Hogg’s Spinach Salad

 

            Place these five ingredients in a salad bowl.

1 bag fresh spinach washed & drained

1 can water chestnuts – sliced

1 can bean sprouts

3 hard boiled eggs – diced

5 strips of bacon – fried & diced

 

            The dressing for this salad:

 

Make this in the morning.

1 cup oil

1 diced onion

¾ cup sugar

1/3 cup catsup

¼ cup brown vinegar

1 tablespoon Worcester sauce

Dash of salt

 

When ready to serve, pour dressing on top of salad and mix well.  This salad is probably the BEST I’ve ever had!!!

 

Helen Hogg's Tomato Salad

 

Peeled tomatoes thinly sliced

1 minced shallot

1 Tablespoon fresh chopped tarragon

1 Tablespoon chopped chives

1 Tablespoon lemon juice

2-1/2 Tablespoons olive oil

Mix all together.

Helen Hogg’s Stuffed Flank Steak

 

This recipe dates back to February, 1961, from when we lived in São Paulo, Brazil.  This one is a "golden oldie" for certain!

 

1 large flank steak

2/3 cup water

2/3 cup minute rice

¼ tsp. salt

¾ cup quartered, pitted uncooked prunes

½ cup diced celery

4 tablespoons diced onion

2 to 3 tablespoons sherry

2 teaspoons Butter

2 teaspoons catsup

1 tbsp lemon juice

1/8 tsp. cinnamon

1/8 tsp. basil

1 egg beaten

 

Cook rice in water.  Add all other ingredients to the cooked rice.  Spread a layer of stuffing in pocket then over top.  Roll steak up.  Tie string around it.  Next, brown slowly on all sides in hot fat.  Add 1/2 cup hot water.  Cover and simmer for 1-1/2 hours.  Add water and sherry as needed.  Prunes for garnish may be added to cook during last 30 to 40 minutes.

 

 

Jim Hogg’s Barbecued smoked boneless chicken breast

 

Take a boneless skinless chicken breast and place it in an aluminum pan.  Marinate it in the refrigerator overnight in Italian salad dressing.

 

Before putting it on the grill, season it generously with black pepper, poultry seasoning, and granulated garlic.

 

You need a grill that uses real charcoal – NOT a gas grill.  After your coals are hot, but before you put the chicken on it, you sprinkle on the coals a small handful of dry hickory wood smoking chips.  Then, you put the meat on the grill and cover.  You cook it on one side for 8 minutes (a little more if the boneless breast is thicker) covered.  Then you remove the cover and cook on the other side for another 8 minutes uncovered. 

 

When you cut it open, it should have no pink coloring.  If it does, give it another couple of minutes on the grill.  When done, it should have a smoky taste and it should be moist and juicy.  The marinade helps it from becoming dried out.  Below is a picture of the grill I use.  (Click on image to enlarge)  I have an identical bottom I use for a cover.

 This is Jim’s Grill.

 

Helen Hogg's Salmon Filets ala Pesto

 

1 lb. salmon filet (no skin)

1 teaspoon olive oil

1 teaspoon minced garlic

1 package pesto sauce

In baking dish, baste salmon with oil & garlic.  Then coat filets with pesto.  Cook in 350 degree oven for 12 to 15 minutes.  Do not cover or turn.

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Renee Kwiat’s Pot Roast in a crock pot recipe

 

2-1/2 lb. pot roast

Small red potatoes

Baby carrots

Onions

1 packet of onion soup mix

1 Tall Crock Pot

 

Put carrots and potatoes in bottom of crock pot.  Place meat lengthwise into pot.  Sprinkle onion soup mix onto meat.  Arrange additional carrots, potatoes & onions on top of meat.  Add 1/3 cup water to pot.  Cook on high 45 minutes, and then turn to low for 5 to 6 hours.

 

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This is a photo taken of me with my parents, Helen & Howard Hogg.  (Click on image to enlarge)

It was taken on November 20, 1999 at The Fish House restaurant located at 102401 Overseas Hwy, Key Largo, Florida (Mile Marker 102.4 Ocean).  This place makes the very best pan sauteed yellow tail snapper in the entire world.  It's to die for!!!  I will almost never pass this place on the way to Key West without stopping.