GROWING UP in a frugal family, I was the oldest of five boys and learned early to pitch in on domestic chores. Mom—who worked outside the home—delegated tasks, and mine focused on cooking. She must have seen I had a keen interest in it.
I made sweet rolls because the bakery rolls were too expensive…homemade pizza when it was still new to American kitchens…and used leftovers creatively to keep our dad happy by not throwing anything away.
When a meal turned out well and the family's response was "Make it again, Mark," I was thrilled.
To this day, I love to cook and entertain for my family, friends and at my church. As minister of fellowship, I head up food preparation for gatherings that average 250 guests.
Be it a Friday night fish fry (a popular Wisconsin tradition), a wedding reception or banquet, I still like to make "five loaves of bread and two small fish" go as far as possible.
Special Meal
A menu of mine that's proven very popular for special occasions includes Cheddar Potato Soup, Stuffed Beef Tenderloin, Almond Wild Rice, Fruit Salad with Raspberry Vinaigrette and Mocha Bundt Cake.
As a first course, Cheddar Potato Soup showcases excellent Wisconsin cheddar. The recipe evolved after I'd tasted a wonderful cheese soup at a restaurant. I left thinking I can make this! and have come very close to duplicating the flavor and consistency.
Rich and fairly thick, this soup is best made in a double boiler. If you don't have one, be very careful not to let the cheese stick to your kettle.
When entertaining friends or when my children visit, I usually make extra and give them soup to take home. Mike and Patti are both married now, and I have two adorable grandsons.
An elegant entree, Stuffed Beef Tenderloin also tastes great. Usually I marinate the meat overnight, stuff the roast the morning of the party and refrigerate until time to put it in the oven.
The savory stuffing blend is a "melting pot" of German and Italian tried-and-tested variations. Be sure to let the roast stand uncovered for 10 to 15 minutes before slicing. This "resting period" seals in the juices and makes for a prettier presentation.