South Island Living Magazine features

IN THE KITCHEN WITH LIB SCHULER

Photos by Page Teahan Photography

Written by Kathy Miller

Lib and Elroy Schuler have a long history with Amelia Island.  Elroy worked for Charles Fraser of Sea Pines and Co. and did the initial market research when the plantation was originally developed.  While living in Louisville, Kentucky and in Nashville, Tennessee,  they kept their ties to Amelia by vacationing here for many years before purchasing their first home, a condo in Linkside in 2013.  They purchased their current home in 2015 and spent several months remodeling the kitchen/family room space as well as remodeling the master bathroom.   For Lib, a consummate cook and entertainer, a kitchen redo and update was a must.  Using her favorite colors….red and black, the kitchen is a delight both visually and functionally.

 The most important item on the remodel list was to open up the kitchen and install a large freestanding island.  The island uses one single slab of quartz…no seams.  The kitchen was designed to store an extensive collection of dishes used to entertain and storage was created on both sides of the island.  The rest of the countertops are leathered granite.  Color…RED…is everywhere in accents, but the under the counter space painted in a lovely shade of red, brightens everything up. 

 A favorite feature is Lib’s pantry; a light comes on whenever the door is open.

Lib says, “My mother had full time help when I was growing up and Georgie taught me how to pat out pie dough and make yeast rolls.  Subsequently, my mom and I would find a recipe, and shop for ingredients.  I would do the cooking and my wonderful mom would always clean up the mess.”  I think lots of cooks out there would love this arrangement!

When Lib first started cooking, she used the New York Times Cookbook and Joy of Cooking as references.  Later she graduated to the great James Beard.  More  recently, she references Cook’s Illustrated along with Giada, Ina Garten and of course, the internet.

Lib and Elroy love to entertain-casual to formal, buffet style or served.  Christmas is a favorite time of year and while in Nashville, they hosted many years of formal dinners during the holidays.  Their entertaining style is less formal here in Florida.

Lib has authored two cookbooks, “The Twelve Dinners of Christmas” and “The Party Cookbook”.  In “The Twelve Dinners of Christmas”, each chapter is titled after…The Twelve Days of Christmas beggining with a Partridge In a Pear Tree with a Trim The Tree Party theme and ending with Twelve Drummers Drumming with a Christmas Day Feast With Friends theme.  The cookbook is very clever and the recipes, table settings, decorations showcase Lib’s creativity and fun loving spirit.

Lib’s tried and true family favorite is a Meat Cheese Casserole, basically a less complicated version of lasagna.  This recipe is made with a tomato/onion/ground beef mixture layered with egg noodles and a mixture of cottage cheese, sour cream, onions and chives.  Served with a green salad and some crusty bread, this makes a wonderful meal.  Lib prepared two casseroles…one for us to sample (we enjoyed the entire plateful!) and another larger one for a dinner party Lib and Elroy hosted for friends that same night.  Very clever of Lib to kill two birds with one stone!

MEAT CHEESE CASSEROLE

Serving Size: 6-8

Print Recipe

Ingredients

• 1 pound ground round beef
• 1 onion, chopped, divided
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste
• 3/4 large package egg noodles
• 1 (16 ounce) container cottage cheese
• 1 (8 ounce) container sour cream
• handful of chives, chopped
• cheddar cheese, grated (8 ounces)

Instructions

1. Preheat oven to 375 degrees.
2. Brown 1/2 chopped onion and ground beef together.
3. Add tomato sauce and diced tomatoes. Set aside.
4. Cook egg noodles according to package.
5. Mix cottage cheese, sour cream, remaining 1/2 onion, chives and set aside.
6. Layer (in this order) ground beef mixture, noodles, cottage cheese mixture,  noodles, and ground beef mixture.
7. Top with grated cheddar cheese.
8. Bake 375 degree oven for 30 minutes or until bubbly.

Lib Schuler via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Lib also shared an interesting appetizer recipe and it would be great for a tailgate party!  Especially if you are a Minnesotan.  They love their tater tot Hot Dish recipes in Minesota. (click here for that story.)

BACON WRAPPED TATER TOTS

BACON WRAPPED TATER TOTS

Serving Size: 36 appetizers

Print Recipe

Ingredients

• 3 cups frozen tater tots
• 6 strips bacon

Instructions

1. Preheat oven to 425 degrees.
2. Slice bacon in half length wise and then each half in halves or thirds.
3. Wrap a piece of bacon around each tater tot.
4. Place on a parchment lined baking pan, seam side down.
5. Bake at 425 degrees flipping once, until the bacon is crispy, 25 to 30 minutes.
6. Serve on a large platter with cocktail picks and ketchup or Sriracha for dipping.

Kathy's Tips

These would be perfect for a tailgating party especially if you are from Minnesota.  Minnesota fans love their tater tots and use them in all kinds of tailgating recipes!

Lib Schuler Via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Thank you Lib and Elroy and you, our readers, for joining us In The Kitchen!  Please let us know what you think and who we should feature.  Do you know someone who loves to cook?  Tell us. And just because we are talking In The Kitchen doesn’t mean you have to have a newly remodeled kitchen. You might like to tell us about your dining spots…or a family story about how you learned to cook.  Or share a few favorite recipes. Let us hear from you.  We’d love to know your specialty!

Contact kathy@kathymillertime.com… Never miss a new story from The Art Of Living…Subscribe below for more recipes and art of living blog.

All photos courtesy of Page Teahan.   One of my great photography partners!

Come Celebrate with me!  I’ll save you a seat at the table.