10,000 low king recipes

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Make your meat feel special with this marinade made from a variety of spices.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.