Author

Linda Eckhardt

Recipe |
July 31, 1978

All-Beef Salami

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong. 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin…

Recipe |
July 31, 1978

Texas Turkey Ring Sausage

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more…

Recipe |
July 31, 1978

Smoked Venison Sausage

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good…

Recipe |
July 31, 1978

Bernhard’s Sausage Seasoning

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of…

Recipe |
July 31, 1978

Knockwurst Wieners

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If…

Recipe |
July 31, 1978

Garlic Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you…

Recipe |
July 31, 1978

Bratwurst

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste. 2 1/2 lbs lean veal 2 1/2 lbs lean pork 2 t dried sage 3 t salt 1 t white pepper 1 1/2…

Recipe |
July 31, 1978

Moroccan Lamb Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents. 3 lbs lean lamb 1 cup…

Recipe |
July 31, 1978

Boudin Blanc

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle. 1/4 lb bacon fat 3…

Recipe |
June 30, 1978

French Vanilla Ice Cream

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans Midsummer is the best time for homemade ice cream. Whether your freezer is electric or hand-crank, kids are willing ice cream makers. 6 eggs 1/2 cup light-colored honey 8 cups…

Recipe |
June 30, 1978

Benbow’s Cold Oven Pound Cake

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans If you have a kid who wants to bake a cake but you are skittish about a hot oven, try this 150-year-old recipe for a wood stove. 1/2 pound butter (2 sticks)…

Recipe |
June 30, 1978

Toad-in-the-Hole

The English have always been graphic to a fault. The name of this dish is destined to delight children of all ages and raise grave doubts in the eyes of adults. Think of it as Yorkshire pudding with sausages. 1 cup flour 2 eggs 1 cup milk…

Recipe |
June 30, 1978

Steamed Carrots with Lemon Butter Sauce

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans If you have more than one kid in the kitchen, steaming vegetables is a perfect job to be shared by a little one and a big one. Steaming prevent loss of water-soluble…

Recipe |
June 30, 1978

Homemade Mayonnaise Mastered at Ten

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans Homemade versions of ‘prepared’ foods are a kid’s kitchen miracle. 1 egg 2 cups salad oil 1 teaspoon sugar 1 teaspoon salt 1 teaspoon dry mustard juice…

Recipe |
June 30, 1978

C-3PO’s Coleslaw

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans We all know that cabbage is a cheap and good source of vitamin C. But try telling that to a kid who turns his nose up at this vegetable in any form.

Recipe |
June 30, 1978

Bombs Away Egg Drop Soup

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans 2 cups chicken broth 1 egg Heat to boiling 2 cups of chicken broth — preferably homemade (which the children can learn to do by watching you cover chicken bones with…

Dining In |
January 1, 1976

Stock It To Me

Some of the world’s best dishes begin with those old bones you were going to throw out.

Dining In |
November 1, 1975

Goosed!

Don‘t be a turkey this Thanksgiving. Try a different bird.

Dining In |
August 31, 1975

The Wok Ethic

If you’ve ever wondered why your Chinese friend says “chop-chop,” look to the kitchen.

Dining In |
April 30, 1975

Southern Charms

In Charleston they haven’t forgotten one of the things the Old South was famous for: good cooking.