Journey's End Vegetable Soup

Source: Journey's End Restaurant, Mundelein, IL
Yield: About 9 cups

Thank you for 33 great years; we will miss you all.  We hope you enjoy making our soup as much as we did!

• 1/4 cup bacon drippings or margarine

1. 1/2 cup peeled and diced carrot
2. 1/2 cup diced onion
3. 1/2 cup diced celery
4. 1/4 tsp. oregano
5. 1/4 tsp. Italian seasoning
6. 1/8 tsp. basil
7. 1/8 tsp. thyme
8. 1/8 tsp. rosemary
9. 1 clove minced garlic
10. 1 bay leaf

• 7 cups beef stock
• 1 cup canned chopped tomatoes
• 1-2 tbsp. tomato paste
• 2/3 cup peeled and diced potato
• 1/3 cup peeled and diced turnip
• 1/4 cup cooked red kidney beans
• 1/4 cup cooked navy or lima beans
• 2 tbsp. soup pasta
• 1 tbsp. chopped parsley
• 1 tbsp. barley
• 1 tbsp. split peas*
• 1 cup chopped spinach
• 1 cup chopped cabbage

Heat bacon drippings or margarine in heavy saucepan over medium heat.

Add next ten ingredients and cook until vegetables soften, stirring frequently.  Add 1/4 cup flour to form a roux, stirring until smooth.  Add all remaining ingredients; cover and cook for approximately 50 minutes.  

Season with salt and pepper.

*No longer in our version, but in the original

Dutch Baby Batter

Source: Ray Walker (Owner Walker Bros. The Original Pancake House)
Yield: Four 8" pancakes or two 12" pancakes

• 4 tsp. clarified butter
• 8 oz. skim milk
• 4 oz. heavy whipping cream
• 12 large eggs
• 1/2 cup powdered sugar
• 2 cups flour
• 1 tsp. salt
• dash nutmeg

Directions:

Mix milk, cream, and eggs in a large bowl using a wire whisk.  Mix in the sugar then the flour until there are no lumps. Add the salt and nutmeg, mix until smooth

Place 1 tsp. of clarified butter (non-clarified butter will burn) in an 8" Teflon coated warm skillet.  Let butter melt and move skillet to have butter coat entire cooking surface.  Pour 10 oz. of batter into the skillet and place into a 400º preheated oven.  Let cook for 8-10 minutes in a convection oven or 25-30 minutes in a conventional oven until it is nicely browned.  As the edge of the Dutch Baby firms up and rises at at least and edge higher than the pan, gently spin it in the pan to loosen any friction and encourage a higher rising edge.  It may rise as high as 8", so plan your oven space accordingly.

This recipe yields 4 Dutch Baby pancakes using 8" skillets.  You may cook 2 at a time in the oven, paying close attention to the color and cooking.  You may also cook a larger Dutch Baby in a 12" skillet using twice the butter and batter.

Apple Pancake "My Signature Recipe"

Source: Richard Walker  www.richardwalkers.com 
Yield: 2 pancakes, 2-4 servings

• 1 c. water
• 1/2 cup whipping cream
• 4 tsp. skim milk powder
• 6 eggs
• 1/2 cup confectioner's sugar
• 1 3/4 cups flour
• 2 tsp. salt
• 1/16 tsp grated nutmeg
• 1/2 cup clarified butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 
  
• 2/3 cup superfine sugar mixed with 2 tsp. ground cinnamon

1. Whisk together water, cream, and milk powder.  Beat eggs and whisk into water mixture. Add confectioner's sugar, flour, salt, and nutmeg and beat to remove lumps.
2. Heat the butter in a 10 inch, heavy bottomed, Teflon, oven-proof skillet.  Add half the apples and sauté over low-medium heat for 2 minutes.  Sprinkle with half the sugar-cinnamon mixture and cook over medium heat until apples are browned and glazed. 
3. Pour half of batter over apples in skillet.  Bake apple pancake in preheated 400º oven for 18 minutes until pancake is puffed around sides, golden, and firm in the center.  Remove immediately from  oven.  Place a dinner plate over the skillet.  Carefully and quickly flip pan upside down over plate so pancake comes out apple-side up.
4. Repeat with the remaining ingredients to make second pancake.

Baked Beef Stew

• 1 lb. beef, cubed
• 3 T. olive oil
• 2 T. flour
• 3 large carrots
• 1 turnip
• 1/2 lb. new potatoes
• 14.5 can diced tomatoes with Italian herbs
• 32 oz. beef broth

1. Brown beef in oil with flour, add to a 13"x9" pan.
2. Chunk up carrots and turnips, add to pan.
3. Add potatoes, tomatoes, and broth.
4. Bake at 350º for 1 1/2 hours or until beef is tender and broth has thickened.