Keepers
An Index to the Foods of Gideon Lawton Lane

Keepers began life as a cookbook in a small three-ring binder with spatter-proof pages. Over time, copies found their way to kitchens in the United States and Spain, creating version problems and update difficulties. Posting to the web seemed a decent solution.

This index gathers all of those Keepers recipes, sorts them by genre, and provides links to the full text. There are 47 recipes in the Keepers archive. To narrow your search, select:

Canning | Baking | Hors d’oeuvres | Soups | Main Dishes | Side Dishes || All Recipes

Hors d’oeurvres

Ranch House Paté
A paté that tends to be enjoyed even by people who are put off by the very idea of paté. This foie is not gras, and the dish goes together quickly and ahead of time.

Heppen: A German Soul Food [Heirloom]
While the Muellers may have styled themselves as sophisticated immigrants, the Nickels were more straightforwardly blue-collar. Opa Mueller made his Kaiserliche Mettwurst, a rich, whole-hog, gently smoked sausage; the Nickels made Heppen, a pickled melange of organ meat with excellent keeping qualities.

Saurhecht: Not Quite Herring [Heirloom]
A Hecht is a pike or pickerel. A Sauerhecht is a pickled pike, much like herring in wine sauce. With considerable effort, H.C. Nickel secured this recipe from his mother Margaret (Megs) Ziesemer and tried it out at Melahn’s Resort on Lake George in northern Minnesota, to a mixed reception.

Olive and Caper Tapenade
A perfect cocktail-hour offering — savory and redolent of lemon, thyme, and garlic.

Olive and Tuna Tapenade
Tuna replaces the capers called for in most tapenade recipes, and where there is usually thyme, there is now basil.