Recipes from Dayton's over the decades

Makes 12 to 14.

Note: From the Sept. 27, 2007, issue of Taste. From "The Marshall Field's Cookbook" (Book Kitchen, 2006).

• Nonstick cooking spray for pans

• 5 eggs

• 1 2/3 c. whole milk

• 5 tbsp. unsalted butter, melted and cooled

• 1 2/3 c. flour

Directions

Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.

In a bowl of an electric mixer on medium speed, beat eggs until frothy. Add milk and melted butter, and mix well. Add flour and salt and mix to just combine. Carefully divide batter among preheated pans, filling each cup just under half full. Bake until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch), about 30 to 40 minutes. Remove from oven, then remove popovers from pan and serve warm.

Serves 6.

Note: From the Jan. 6, 2012, issue of Taste. To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 minutes. From "The Marshall Field's Cookbook."

• 1 c. diced yellow onion

• 1 small leek, halved lengthwise, rinsed well, and thinly sliced

• 1 1/2 c. sliced button mushrooms

• 3/4 c. diced carrots

• 1/2 c. flour

• 1 1/2 c. cooked wild rice

• 1/2 roasted chicken, skin and bones removed and meat chopped (1 to 1 1/2 c.)

• 1 c. heavy cream

• 5 tbsp. dry sherry

• 2 tsp. salt

• 2 tbsp. freshly chopped flat-leaf parsley

• 1 tsp. freshly chopped thyme leaves

• 2 tbsp. slivered almonds, toasted, for garnish

Directions

In a large saucepan over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add leek, mushrooms and carrots and cook, stirring occasionally, until softened, about 5 minutes.

Taste and adjust seasonings as necessary. Ladle into bowls, garnish with almonds and serve hot.

Serves 6.

Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, issue of Taste.

• 1 lb. fresh cranberries, chopped

• 1 c. sugar

• 5 oz. miniature marshmallows

Directions

In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.

In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.

Serves 8 to 10.

For meatloaf:

• 1 c. breadcrumbs

• 1 c. beef stock

• 1 c. diced yellow onion

• 2 tsp. olive oil

• 2 lb. ground beef

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 3 tbsp. pesto sauce

• 3 tbsp. pine nuts, toasted (see Note)

• 2 tsp. Worcestershire sauce

For sauce:

• 1/2 c. diced red bell pepper

• 2 tbsp. olive oil

• 2 c. beef broth

• 1/4 c. water

Directions

To prepare meatloaf: Preheat oven to 350 degrees.

Combine the breadcrumbs and beef stock; set aside. Sauté onions in oil until tender. Remove from heat and cool.

In a large bowl, combine eggs, ground beef, salt, pepper, pesto, pine nuts, onions, spinach, Worcestershire sauce and breadcrumb mixture, and mix until blended.

To prepare sauce: In a large skillet over medium heat, warm olive oil. Add peppers and sauté until tender. Add beef broth and bring to a boil. Reduce heat to low and simmer. In a small bowl, whisk together cornstarch and water and add to the broth mixture. Simmer and stir until thickened. Serve over slices of meatloaf.

Serves 4.

Note: This recipe must be prepared in advance. From the May 16, 1990, issue of Taste. Because mandarin oranges crush easily, refrigerate them for at least 1 hour before using.

• 1/4 c. low-fat mayonnaise

• 1/4-c. low-fat plain yogurt

• 1/2 tsp. curry powder

• 3/4 lb. cooked turkey breast, torn into bite-size pieces

• 1/2 c. chopped celery

• 1/4 honeydew melon, peeled, seeded and diced into 1/2-in. pieces

• 1 1/2 c. mandarin oranges (see Note), drained

Directions

In a medium bowl, whisk together mayonnaise, yogurt, lemon juice and curry powder. Cover and refrigerate at least 1 hour.

In a large bowl, combine turkey, celery, melon and oranges. Gently fold dressing into salad. Garnish with walnuts and serve.

Serves 6.

Note: From the Dec. 11, 1985, issue of Taste. To toast slivered almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 minutes.

• 2 tbsp. freshly squeezed lemon juice

• 1 lb. cooked turkey breast, torn into pieces

• 1/2 c. chopped celery

• 1 c. toasted slivered almonds (see Note)

• Salt and freshly ground black pepper, to taste

In a small bowl, whisk together mayonnaise and lemon juice.

In a large bowl, combine turkey, celery and toasted almonds. Fold dressing into turkey mixture. Season with salt and pepper and serve.

Makes about 12 servings.

Note: Adapted from the Jan. 31, 1963, edition of the Minneapolis Tribune. This Sky Room classic was a reader favorite and was frequently published in recipe request columns.

For cake:

• 1 c. brown sugar, packed, plus 1 tbsp.

• 1/2 tsp. salt

• 4 c. sifted flour

• 1 1/3 c. water

• 1 1/2 tsp. baking soda

For topping:

• 8 oz. cream cheese, at room temperature

• 1/2 c. half-and-half

Directions

To prepare cake: Preheat oven to 350 degrees, and butter bottom and sides of a 9- by 13-inch baking pan.

In a medium bowl, combine water and baking soda. Stir in molasses.

Divide crumb mixture in half. Evenly pat half of crumb mixture in the bottom of prepared pan.

In a bowl of an electric mixer on low speed, combine molasses mixture with remaining crumb mixture and mix until most of the white pieces are out of the mixture. Pour mixture over the crumbs in the pan. Bake 25 to 35 minutes, until a cake tester inserted in middle of cake comes out clean. Remove from oven and transfer pan to a wire rack to cool.

To prepare topping: In a bowl of an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Reduce speed to low, add half-and-half and mix until thoroughly combined.

To serve: Cut warm cake into squares. Top with 1 tablespoon of cream cheese topping, and serve with pitcher of Hot Lemon Sauce (see recipe).

Note: From the Jan. 31, 1963, edition of the Minneapolis Tribune.

• 1 3/4 c. sugar

• 1/4 tsp. salt

• Scant 1/4 c. cornstarch

• 1/2 c. plus 1 tbsp. water

• 2 1/2 tbsp. butter

• 1 tbsp. freshly grated lemon zest

Directions

In a saucepan over medium heat, combine sugar, salt, cornstarch, water and lemon juice. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat.

In a medium bowl, whisk together egg yolks. Pour a little of the hot mixture into the yolks, whisking constantly. Return saucepan to heat. Pour yolk mixture back into the pan and cook, whisking constantly, until sauce is thickened and smooth. Remove from heat. Whisk in butter and lemon zest. Transfer sauce to a pitcher and serve warm.

Note: From the Sept. 27, 1978, issue of Taste. To toast slivered almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 minutes.

• 2 c. diced cooked turkey or chicken

• 2 c. diced celery

• 1/2 c. slivered almonds, toasted (see Note)

• 1 tbsp. diced onion

• 1/2 c. grated Cheddar cheese

• 1 c. mayonnaise

• 1/2 tsp. salt

• 1 c. crushed potato chips

Directions

In a large bowl, combine turkey (or chicken), celery, almonds, onion, lemon juice, cheese, mayonnaise and salt. Transfer mixture to a baking dish or casserole (or 6 individual ramekins) and top with crushed potato chips. Bake until bubbly, about 15 to 20 minutes. Remove from oven and serve hot.

Serves 2.

Note: From the July 31, 1996, issue of Taste.

• 3/4 c. heavy cream

• 2 tbsp. Dijon mustard

• 1 tbsp. finely chopped fresh rosemary

• 1 tbsp. finely chopped fresh parsley

• 1 tsp. finely chopped fresh thyme

• 1/2 tsp. dried oregano (or 1/2 tbsp. chopped fresh)

• 2 tsp. garlic powder

• 1 tsp. freshly ground black pepper

• 1 tbsp. olive oil

• 4 (3-oz.) boneless center-cut pork chops

Directions

To prepare sauce: In a small saucepan over medium heat, combine cream and mustard and simmer, reducing liquid by one-third. Remove from heat and reserve.

To prepare pork: In a large sauté pan over medium-high heat, warm olive oil. Bread each pork chop in the herb breading and place into the hot sauté pan. Sauté pork until golden brown, 3 to 4 minutes, then turn and continue cooking for 2 to 3 minutes, until they reach an internal temperature of 155 degrees. Place 2 medallions each on 2 warm plates, ribbon the sauce over them and serve.