Living in the square states

If you find a child… come on, let’s be real, ask anybody in your office to point out on a map, the mid-west states of the United States and then ask them to locate Nebraska, nine out of ten would not know where it is located.  For a great amount of them, their eyes will go blurry and they will start to look towards Florida; for others they will start talking fast and change the conversation, trying to evade the embarrassment of admitting that they don’t have a clue to the location of Nebraska. The remaining few will touch the map as if they were going to receive telepathic waives; as if they were in a coven asking questions on the “Ouija Board”,  expecting that their fingers will miraculously glide over the Square states and by magic end up on the state.   We had it much easier; Uncle Sam decided to place a joke on us and sent us to Offutt AFB in Belleview, yes...Nebraska!  While other new Lieutenants were assigned to Spain, Hawaii, Germany, Japan or Italy, we were to enjoy the corn plantations, Nebraska Furniture Mart, Aksarben, and The Old Market, and... That’s all Folks!  Yes, Life in the Square States….was a barrel of FUN.   

This is how my journey started in the Square states; I arrived two days before Thanksgiving, the only turkey that day was me! The snow reached the height of the car and the wind was blowing like nothing I had ever experienced.  The Parka and boots became part of my glamorous outfits and I learned how to drive and scrape my car windows at the same time.   Head Quarters SAC… a castle on a bluff, the morning aroma of the rendering plant, sweet smell, almost fruit like but not in a good way!,  There were a thousand blue penguins rushing towards the same entry door.  Hat, scarf, ear muffs, gloves, coat, sweater, T-Shirt, long johns, thick socks and goulashes all packed on one single individual.  The only thing we could do was to wobble towards the building, try to escape the rushing freezing winds, being careful not to slip on the ice, and be cognizant of the upper ranking officers so we would not forget to salute with a bright morning smile.

Nebraska, Four years of my life… the birth place of my most innovative experiences and ideas, the place I met friends that I know I will have throughout the rest of my life.   A place, far, far, far away from your home, family and friends but at the same time you were surrounded by people that loved you and were going to become one of the strongest forces in your life.   Nebraska is the place where I met my greatest professional mentor. Even today, over twenty years later, I still mention his name almost on monthly bases.  LIEUTENANT GENERAL ROBERT H. LUDWIG (General Bob), the man that would go to the country auctions in his bibs (overalls) put a weed in his mouth and go over to talk with the farmers.  The man that taught me that everybody will put on their pants one leg at the time.

At lunch time, we would go down the hill to have lunch at the Officers Club.  Our table would have different players every day, but usually sat around 8 to twelve diners.  This was the same group that would go to Friday happy hours at the Officers’ Club or invent a party for no reason at all; we celebrated our birthday parties, we even celebrated Barbie’s birthday, engagements, weddings, Ground Hog Day, Leap Year, Cinco de Mayo, Saint Patties day, Pajama parties or would go skiing in Colorado and return in the worst winter storm of the decade.  My friends and I ate, cooked; ate, cooked and ate again!  We served as hosts at the Dining Inns, worked the Air Show, and even helped create a haunted house at Generals Quarters for Halloween, we worked hard and partied hard. 

Maybe it is referred by some as the square states in the middle, or maybe Nebraska who? What? Where? I refer to it as the place I met my best friends!

Omaha has...
- five Fortune 500 company headquarters
- the home of the world's most successful investor, Warren Buffet
- the highest number of restaurants, per capita
- the highest number of public golf courses (per capita) of any city > 100,000 population
- the largest indoor rain forest (Omaha Henry Doorly Zoo)
- the world's largest geodesic dome (Omaha Henry Doorly Zoo Desert Dome)

- Home of Head Quarters SAC
Famous Omahans
Astaire, Fred
Brando, Marlon
Buffet, Warren
Fonda, Henry
Ford, President Gerald
Gibson, Bob
Nolte, Nick
Roddick, Andy
Sayers, Gale
Welk, Lawrence
X, Malcolm
Invented Here...(a food theme?)- Reuben Sandwich
- TV Dinner
- Cake Mix
- Raisin Bran

Apple Butter

Ingredients

• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

BAVARIAN MINTS

Ingredients

• 3 cups milk chocolate chips
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1 tablespoon butter
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Directions

1.    Butter an 8x8 inch dish.

2.    In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.

3.    Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.

Cabbage Burgers (remember Runza Huts)

Ingredients

• 3 (1 pound) loaves frozen bread dough, thawed
• 5 pounds ground beef
• 1/4 cup water
• 1 large head cabbage, chopped
• 1 large onion, chopped
• 2 cloves garlic, chopped
• salt and freshly ground black pepper to taste
• 2 tablespoons butter, melted

Directions

1.    Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.

2.    Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.

3.    On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.

4.    Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Spice Bars

MIX

¾ CUP COOKING OIL

¼ CUP HONEY

1 CUP SUGAR

SIFT AND ADD TO ABOVE

2 CUPS OF FLOUR

1 TEASPOON SODA

1 1/2 TEASPOON CINNAMON

½ TEASPOON SALT

MIX WELL, HONEY AND OIL

WILL NOT MIX, SO USE HANDS.

ADD:

1 CUP PECANS

1 WELL BEATEN EGG

MIX WELL AND PRESS INTO GREASED PAN, 10X15”.

BAKE AT 350 FOR 20 MINUTES.

GLAZE FOR BARS

1 CUP OF POWDERED SUGAR

1 TABLESPOON WATER

2 TABLESPOONS MAYONAISSE

1 TESPOON VANILLA

MIX UNTIL SMOOTH, GLAZE BARS

Caniglia’s famous fried raviolis:

Ingredients:3 cups sweet cherry/plum or grape tomatoes
chopped parsley, small bunch

8 basil leaves
3 small garlic cloves
1 red onion
1/2 chili pepper

3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons brown sugar or honey
Pinch of oregano
Kosher salt and black pepper to taste

Directions:
Add all ingredients to food processor and pulse until roughly chopped. Cover and refrigerate for 20 minutes.

Ricotta & Mushroom Ravioli or Medallione:
Ingredients:
12 ricotta mushroom stuffed Ravioli/medallions

I use the wonton skins and make my ravioli/medallions (ravioli is square and medallions are round)

Filling:

·         Ricotta cheese

·         Grated pecorino

·         1 egg

·         Oregano

·         Chopped mushrooms

·         Pepper

·         1 cup buttermilk
Italian-seasoned panko bread crumbs to coat or 12 panko and ½ Italian seasoned bread crumbs.

Olive oil, for frying

Directions:
Boil the ravioli/medallione in salt water, once they begin to float, boil for 3-5 more minutes until al dente. Strain pasta, dip in buttermilk and coat with Italian seasoned breadcrumbs. Fry ravioli/medallione in 1/4-inch olive oil at 375 degrees for 1 minute per side until golden. Strain on a wire rack. Serve with Italian salsa on the side.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes