Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:

Ironman Jack Cookies


Oven 325 F

Yields 32 Cookies

1 cup butter

¾ cup sugar

¾ cup brown sugar

Beat well until fluffy.

2 eggs

2 tsp vanilla

Add and beat well.

2 ½ cups Gerber oatmeal cereal

1 cup oatmeal

1 tsp salt

1 tsp baking soda


½ pkg Nestle chocolate chips

Mix well. The batter will appear dry. Use a 2 tablespoon size cookie scoop. Drop onto an ungreased cookie sheet. Flatten the ball to ½ inch high.


Bake 11-13 minutes at 325 F until light golden brown. They are still soft in the center. Remove from the oven and leave on the sheet for 5 minutes. Transfer to a cooling rack.

Store in a cookie tin or freeze. These cookies are delicate and slightly chewy. If you prefer a crisper cookie, add 3 T flour.

These cookies are high in iron from the fortified baby cereal. Each cookie provides 2.5 mg iron. A child’s requirement is 13.5 mg/day.

Turkey Loaf


Oven 350 F

Serves 6

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs in 1 ½ cup portions for future use.

1 lb ground extra-lean turkey

1 ½ cups bread crumbs (above)

1 medium onion, chopped

2-3 eggs

½   cup milk

2 tsp Provence mix herbs or Italian mix

¼ tsp black pepper

If the turkey is extra lean (97%-99%) use 3 eggs. If the turkey is lean (~93%), use 2 eggs.

Mix all ingredients in a medium mixing bowl.

3 Tbsp Olive oil

Drizzle the olive oil in the bottom and sides of a loaf pan, spoon in the turkey mixture and press firmly.

If you don’t have a loaf pan, use a small baking dish. Spoon the turkey mixture into the center of the dish, and press into a firm loaf in the center of the pan.

Cover with foil. Bake at 350 F for one hour.

Did you know that turkey is a Super Food? It is really good for you! If you have any leftovers, use like meatballs with spaghetti or try the Meatloaf Hash or Emma’s Goulash.

Cranberry Poppy Seed Vinaigrette


Yields 1 cup

1 medium shallot

1T sugar

1 ½ T poppy seeds

½ t salt

½ t ground mustard

¼ cup white wine vinegar

Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.

Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.

¼ cup olive oil

¼ cup canola oil

Add and shake or process lightly again.

Canned whole cranberry sauce

Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.

Store in the refrigerator for up to 4 weeks. Shake before serving.

This is wonderful with Chicken Edamame Salad.   

Mango Salsa


Prepare one day ahead

Yields ~ 4 cups

2 fresh ripe mangos

Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.


Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.


1 medium cucumber

1 tomato or a handful of grape tomatoes

3 scallions

½ green bell pepper

1 green anaheim chilie

1 jalapeno (if desired)


Add a diced avocado.

Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.

Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.

1 lime, juiced

1 orange, juiced

½ tsp salt

6 fresh cilantro leaves

Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.

A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.

Pan-fried Artichokes

Serves 4

2 – 12 oz jars marinated artichoke hearts; large quarters are best.

Drain the artichoke hearts.


1 egg

¼ cup flour

Salt & pepper

Beat the egg in a shallow dish. Coat the artichokes with the egg wash. Place the flour on a plate; salt and pepper generously. Lightly dredge the artichokes with flour. Use a plastic bag for the flour if you prefer.

Canola oil

Add the oil to a large sauté pan, covering the bottom with ¼” oil. Turn the heat to medium. Heat the oil for a few minutes. Add the coated artichokes one at a time with a fork. Cook until golden on the bottom, about 5 minutes. Turn and continue cooking until the artichoke is again golden on the bottom. Transfer to a rack on a pan and place in the oven to keep warm.

Plan on about 6 ounces of artichokes per person.   

Otto’s Swiss Rösti


Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage



Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.

Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

Salmon Cakes

Oven 400 F

Serves 4

White bakery bread

(no preservatives)

Allow the bread to dry out on the counter for a few hours. Process into fine crumbs in a blender or food processor. My chopper attachment on the stick blender works best. Freeze any excess crumbs for meatballs or turkey loaf later.

3 (6 oz) cans Trader Joes pink salmon, skinless, boneless

1 ½ cups fresh breadcrumbs (above)

¼ cup minced onion

¼ cup minced celery

3 eggs

2 tsp dillweed

1/8 tsp cayenne pepper

3 Tbsp milk

Mix all ingredients with a fork until well blended.

Olive oil

Line a baking tray with foil for easy clean-up. Drizzle olive oil over the foil. Measure out the salmon mixture with a 1/3 measuring cup; press tightly into the cup, then turn over and tap out onto the foil. Flatten to ¾ inch thick patties. This makes 12 patties. Drizzle a few drops of olive oil on each pattie.

Bake at 400 F for 20 minutes.

Remove from the foil with a plastic spatula. Serve with Yogurt Tartar Sauce.

Salmon cakes on pita bread with Yogurt Tartar Sauce make wonderful sandwiches. Make mini size cakes (2 tablespoons mixture) to serve as appetizers on bite size pitas. This would also make a delicious filling for stuffed mushrooms.

German Oven Pancake

Oven 400 F

Serves 2

Place 12” skillet in the oven and preheat to 400 F.

3 eggs

½ tsp salt

Beat the eggs and salt with a wire whip until light.

1/3 cup sifted flour

1 T sugar

½ cup milk

Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.

2 T butter

Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.

Suggested Toppings:

Powdered sugar


Fresh lemon

Apricot jam


Serve with your favorite toppings.





Serves 1

(or 2 if you are willing to share!)

If you have a regular size lunch bag:

1/4 cup plain popcorn

1 tsp canola oil

1/4 tsp salt



If you have an oversize lunch bag:

1/3 cup plain popcorn

2 tsp canola oil

1/2 tsp salt

Measure the popcorn and add the oil into the measuring cup to coat the kernels. Pour into a brown paper lunch bag. Add salt.


Fold over the bag several times tightly to close. Place upright in the microwave. Make sure that the bag is not touching the top of the oven and will rotate. Cook about 2 minutes on high. Stop when you have not heard a pop for 2 seconds, to keep it from burning. The time will vary among different microwave ovens. It is better to stop it a little early and waste few kernels, because it can burn very quickly.

Open the bag carefully and pour out the popcorn. Discard the oily bag.

After years of frustration of looking for microwave popcorn without excessive salt, oil and sugar, I decided to try this. It works, and costs a fraction of the packaged microwave popcorn.

Smoked Trout ‘n Capers


Serves 4

1 large sweet onion

2 T olive oil

Slice the onion into thin half rings. Sauté in a small skillet on med heat until tender.

1 lemon

Slice the lemon into round slices. Set aside.

2-3 small fillets smoked trout (~8 oz)

2 T tiny capers

1 tsp dill weed

Gently place the trout on the bed of onions in the skillet. Sprinkle with the capers and dill weed. Place the lemon slices on top. Cover, remove from heat and let stand for a few minutes to warm the trout.

6 thin slices of bread

Toast the bread lightly under the broiler and cut into fourths.

Yogurt Dill Dressing


Keeping the layers intact, slide the trout from the skillet onto a serving plate. Arrange the bread and lemons. To serve, break the trout into bite size sections with a fork and pile on the bread with lots of onions and capers. Drizzle with the yogurt dill dressing if you like.