In the kitchen with Johanna Will
Johanna Will has had the unique opportunity to live in different parts of the world. “When my husband, John, worked for the State Department, we lived in other countries, and we were expected to do some entertaining. Instead of hosting large cocktail parties, we preferred having smaller groups of diplomats over for dinner,” she explained.
“Living in foreign countries, many times we did not have prepared foods available; thus one learns to cook from scratch.” Besides spending time with her family and friends, Johanna enjoys traveling, photography, gardening, sewing and cooking. She has acquired many of her favorite recipes from church cookbooks, Taste of Home magazines, friends and congregations they have been involved with. She likes a wide variety of recipes, like appetizers, vegetables, breads and desserts.
SALMON PATE
1 15-oz. can salmon
1 3-oz. pkg. cream cheese, room temperature
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. liquid smoke
1. Drain, debone and flake salmon.
2. Mix all ingredients.
3. If desired, place in a fish mold; arranging
sliced almonds for scales and using olives for
eyes. Chill. Serve with crackers.
CREAM OF BROCCOLI/CHEDDAR SOUP
4 cups chopped broccoli
4 cups vegetable or chicken broth
1/4 cup margarine
1/4 cup flour
1 1/2 cups half-and-half
1 cup grated sharp cheddar cheese
Freshly ground pepper
Pinch of cayenne
Pinch of nutmeg
1. Cook the broccoli in broth until tender;
puree in blender.
2. Melt butter; add flour and cook 2 to 3
minutes.
3. Add broccoli puree. Cook 5 minutes until
thick and bubbly.
4. Add remaining ingredients; heat until
cheese is melted.
MANDARIN ORANGE SALAD
4 Tbsp. sugar, divided use
1/2 cup slivered almonds
1/4 cup olive oil
2 Tbsp. vinegar
1 Tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot pepper sauce
1 bunch red tip lettuce, torn
1 11-oz. can mandarin oranges, drained
1 small red onion, chopped
1. In small skillet, melt 3 Tbsp. sugar over low
heat. Add almonds and stir until coated; let
cool. Break into small pieces and set aside.
2. In a jar with lid, combine oil, vinegar,
parsley, salt, pepper, hot pepper sauce and
remaining sugar; shake well.
3. Just before serving, combine lettuce,
oranges, onion and almonds in a large bowl.
Shake dressing and pour over salad.
SHRIMP IN A SAUCE
1 lb. raw shrimp
1 cup sour cream
1 small onion, chopped
1/4 cup margarine
1 6-oz. can mushrooms, drained
1 Tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
1. Peel and clean shrimp.
2. Sauté shrimp and onion in margarine until
just tender. Add mushrooms and cook 5
minutes more.
3. Sprinkle in flour, salt and pepper. Stir in
sour cream and cook gently 10 minutes; do
not boil. Serve over rice.
BAKED SPINACH
1 10-oz. bag fresh spinach or 1 pkg. frozen
spinach, chopped
1 Tbsp. onion, chopped
2 eggs
1/2 cup sour cream
1 cup grated cheese of choice
1 Tbsp. flour
2 Tbsp. butter
Salt and pepper, to taste
1. Cook spinach until just wilted; drain.
2. Beat eggs slightly and mix all ingredients
together.
3. Pour into greased casserole and bake
uncovered 25-30 minutes at 350 F or until
center is set.
REFRIGERATOR ROLLS
1 pkg. dry yeast
1/2 cup lukewarm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
5 Tbsp. margarine
1 cup warm water
5 cups flour
1. Dissolve yeast in lukewarm water. Add
sugar, salt and eggs.
2. Dissolve margarine in warm water.
Combine mixtures. Add 2 1/2 cups of flour;
mix well. Add remaining flour.
3. Cover with plastic; refrigerate overnight or
longer.
4. Put small amounts in greased muffin pans;
cover and let rise 2 to 3 hours.
5. Bake 15 minutes in preheated 400 F oven.
Makes about 36 rolls.
CREAM PUFFS
1/2 cup boiling water
1/4 cup margarine
1/2 cup sifted flour
1/8 tsp. salt
2 eggs
1. Add margarine to boiling water; bring to a
full, roiling boil. Stir flour and salt in at once.
Over low heat, stir vigorously for 2 minutes
until a stiff ball forms; remove from heat.
2. Add eggs, one at a time, beating well after
each addition.
3. Drop batter by the spoonful 3 inches apart
on an ungreased cookie sheet.
4. Bake in preheated oven, 400 F for 25
minutes; turn oven off. Cut open partially and
return to oven for 10 more minutes.
5. Cool and fill with whipped cream or
custard. Dust with powdered sugar or dribble
chocolate sauce over the top.
Written by Faith Browning