Eileen Goltz

Host, Slice of Life

Eileen Goltz is a foods writer and host of Slice of Life.  Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne.  She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada.

1  3/4 cups flour

1/3 cup cocoa powder
2  1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch pieces
Coarse sugar


1 can (8 oz.) unsweetened crushed pineapple, well drained, reserve
1 pkg. (14 oz.)  banana quick bread and muffin mix
2 eggs
2 tablespoons oil
1/3 cup Maraschino cherries, chopped
1/3-1/2 cup semi-sweet miniature chocolate chips
1/3 cup pecans, chopped

1/2 cup powdered sugar
2 tablespoons semi-sweet miniature chocolate chips, melted
4 teaspoons milk

Preheat oven to 375 . Grease and flour bottom only of a (9x5 inch)

Episode 16 - Cashews

Jan 25, 2013

You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.

Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.

Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.

Cashews become soft in baked goods and do not retain their crunch like other nuts.


This recipe can be made ahead of time and reheated just before serving.

One 14 oz can rinsed and drained artichoke hearts, chopped

1 cup shredded Cheddar cheese

1/2  minced onion

2 teaspoons minced garlic

1/3 cup bread crumbs

1 tablespoon dried parsley

3 large eggs

1/4 cup skim milk

Pepper to taste

½ to 1 teaspoon dried oregano

Dash hot-pepper sauce





4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces

Salt and pepper to taste

1 to 2 avocados, diced

2 tomatoes, seeded and diced

2 cups fresh or frozen corn

1 red pepper diced

1/2 teaspoon dried oregano

1/2 to 1 teaspoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/8 teaspoon chili powder





1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)



STRAWBERRY PUNCH (non-alcohol)

3 cans (6 oz.) orange juice concentrate, thawed.

3 cans (6 oz.) pink lemonade concentrate, thawed.

4 to 5 cups of water

2 liters ginger ale, chilled.

2 packages (10 oz.) frozen Strawberries (sliced)

Crushed ice (3 or 4 cups) or an ice ring


In a large bowl make up all 6 cans concentrates and the water. When  combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.


My file source unknown



Eileen talks about making ornaments for the holidays.  


1 box gingerbread cookie mix
1 small box raisins
1 small pkg. red hots
1 plastic drinking straw
1 can clear acrylic varnish

Prepare cookie dough with gingerbread men cookie cutter. Use raisins for eyes and red hots for buttons. using straw, put hole in the gingerbread man's head for hanging. Bake as directed on box. Remove from pan to cool. Let sit for 2 to 3 days. Spray with clear acrylic varnish. Let sit 1 more day to dry. Hang with thin ribbon.

Eileen talks about Hanukkah and Potato Pancakes 


2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tablespoons flour
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream and applesauce for topping