Sleuth’s Corner

Q. My Wisconsin grandmother, who grew up in a large German community, made a casserole I am hoping one of your readers will recognize. It was an all-in-one dish that layered sauerkraut, apples, potatoes and leftover meat — roast pork, thick-cut bacon or sliced sausages. I have tried to make it, but I must be missing something because it just isn’t like hers.

Pam Geiger

Main dish

Creamed Oysters in Puff Pastry Shells

6 puff pastry shells

1/4 cup butter

1/4 cup flour

1/4 cup minced red bell pepper

2 cups half-and-half

1 pint fresh shucked oysters, liquid reserved

1/4 cup chopped parsley

Dash of Louisiana hot sauce

Salt, white pepper and garlic powder

Bake puff pastry shells according to package instructions. In a large sauté pan, melt butter over medium-high heat. Add flour and whisk to create a white roux; do not cook long enough for roux to brown. Add bell pepper, half-and-half and reserved oyster liquid. Cook over medium-high heat, whisking occasionally, until the consistency of a heavy cream. Add oysters and parsley; cook just until oysters are plump. Remove oysters with slotted spoon and divide amongst pastry shells. Season sauce to taste using hot sauce, salt, pepper and granulated garlic. Continue to reduce until consistency is stew-like. Spoon onto oysters in pastry shells and serve hot. Makes 6 servings.

Per serving: 545 calories (64 percent from fat), 39 g fat (15.8 g saturated, 14.8 g monounsaturated), 109 mg cholesterol, 15.8 g protein, 33 g carbohydrates, 1 g fiber, 404 mg sodium.

Bar Cookies

Congo Bars

2/3 cup butter or margarine, softened

2 1/4 cups (1 pound) brown sugar

3 eggs

1 teaspoon vanilla

2 3/4 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped nuts

1 1/2 cups semi-sweet chocolate morsels

1 1/2 cups coconut, divided (optional)

Grease a 9-by-13-inch pan. Heat oven to 350 degrees.

Beat butter with brown sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and mix. In a separate bowl, whisk flour with baking powder and salt, then mix into batter. Fold in nuts, chocolate chips and 1 cup of the coconut, mixing just until evenly distributed.

Spread batter in prepared pan and bake. After 15 minutes, remove from oven and sprinkle evenly with reserved coconut. Return to oven and bake another 20 to 25 minutes, until top is golden and coconut is lightly toasted. Cut into bars. Makes 36.

Per bar: 176 calories (43 percent from fat), 8.8 g fat (4.6 g saturated, 2.9 g monounsaturated), 24.5 mg cholesterol, 2.6 g protein, 234 g carbohydrates, 1.3 g fiber, 101 mg sodium.

Main Dish

Spice Islands Cuban Sandwich

1 tablespoon Cuban Spice (or homemade; see note)

1 1/2 tablespoons cracked pepper

1/2 teaspoon minced garlic

1 1/2 pounds boneless pork loin

8 soft Kaiser rolls, split

1/4 cup yellow mustard

16 slices dill pickle

16 thin slices ham

8 slices Swiss cheese

Heat oven to 350 degrees. Combine Cuban Spice, cracked pepper and garlic. Rub onto pork, and place in a baking dish. Place 1/4 cup water in bottom of pan. Cover and bake 1 hour, 15 minutes or until meat is cooked through. Remove from oven and allow to cool slightly. Using 2 forks, shred pork roast. Stir into pan juices.

To make sandwiches, spread mustard on rolls. Top with spiced pork, pickles, ham and Swiss cheese. Press sandwiches together lightly. Heat large skillet. Add several sandwiches, and top with a heavy pan to press. Cook 3 to 4 minutes, until toasted. Flip and cook an additional 2 to 3 minutes, until roll is toasted and cheese has melted. Makes 8 servings.

Note: To make your own spice blend, combine 1 bay leaf, 1 teaspoon minced dried onion, 1/2 teaspoon each dried oregano and salt, 1/4 teaspoon crushed red pepper and 1/8 teaspoon ground cloves in a spice grinder, and process to a fine consistency.

Per serving: 465 calories (36 percent from fat), 18.6 g fat (8.7 g saturated, 6.9 g monounsaturated), 96.5 mg cholesterol, 39.3 g protein, 35.1 g carbohydrates, 2.5 g fiber, 1,793 mg sodium.