FaresWell Recipe Blog

Chocolate Layer Cake

2010-10-21T09:06:00.002-04:00

(This comes from my sister in law, for a cake made for my birthday. To fill 2 standard cake pans, she recommends doubling it ~n)

(As found in Taste of Home magazine)

Cake Ingredients
¼ cup shortening
1 cup sugar
1 egg
½ tsp vanilla extract
1 cup all-purpose flour
¼ cup baking cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk

Icing Ingredients
½ cup butter, softened
2-1/2 cups confectioners’ sugar
½ cup baking cocoa
1 tsp vanilla extract
2 to 3 TBS hot water

Directions
1. In a mixing bowl, beat shortening and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 9-inch round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a small bowl, cream butter. Gradually beat in the confectioners’ sugar, cocoa, vanilla and enough water to achieve spreading consistency.
4. To assemble, cut cake in half. Place one half on a serving plate. Spread with ½ cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge of cake.

Yield: 4 servings

Corn and Zucchini Salsa

2010-08-18T09:37:00.004-04:00

(note: This recipe is from The Big Book of Preserving the Harvest, by Carol Costenbader, pg 57. I followed the recipe and it made twice what it claimed, so sterilize some additional jars just in case! If you've never canned before, get a reliable how to book for beginners and follow instructions very closely! If you're just wanting a little salsa to eat right away, you can just make a partial batch, say, half or a quarter of this recipe. I think they should have titled it something to do with lime because it's the strongest flavor in the recipe. Very yum. ~nikki)

For Boiling-water-bath canner; makes two one pint jars

3 medium zucchini, cleaned trimmed, and diced
1 1/2 teaspoons salt
2 ears of yellow corn, husked, silks removed
4 tablespoons olive oil
2 large tomatoes, seeded and chopped
1 cup fresh lime juice (8 medium limes)
1/2 cup cider vinegar
2 jalapeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped scallions with tops
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper

1. Toss the zucchini with the salt and let it "sweat" for 3 minutes in a non reactive colander. Rinse and dry on paper towels.

2. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 deg F oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.

3. Combine zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy sauce pan. Bring to boil and cook for 2-3 minutes.

4. Ladle into hot clean jars. (1/2 in headspace) Cap and seal. Process in a boiling-water-bath canner for 15 minutes. Adjust for altitude if necessary.

Beef in Claret Sauce

2009-11-09T15:43:00.002-05:00

Everyone needs to know a few French recipes to impress company. This one isn;t hard or too time consuming.

Beef in Claret

5 oz lean bacon
6 to 8 small onions
2 cups chopped button mushrooms
3 lb stewing steak
4 tablespoons oil
5 cloves garlic, minced
2 tablespoons flour
1 bottle of burgundy or fruity claret
Salt & pepper
1 teaspoon of sugar
Bouquet of herbs (parsley, rosemary, thyme, oregano tied in twine)

300°. Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes.

Cut the stewing steak into cubes roughly 1½" (4cm) square. Heat the oil in a frying pan and brown the cubes of meat. Place in a casserole, add the garlic and sprinkle the flour over the meat. Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to time.

Add wine, sauteed veggies and herbs. Cover and simmer for 3 hours or until the meat is tender. Remove from the oven.

Serve over egg noodles, mashed potatoes or boiled new potatoes.

Lechon Asado

2009-10-19T11:16:00.003-04:00

Lechon is one of my favorite Cuban dishes. I love it plain or put into a sandwich, even drowned in beans and rice. The entire house smells wonderful when making. Just be aware of the long marinade time. The shortest you can marinade it is 4 hours.

Lechon Asado

1 (8 lb) fresh ham (pork leg or butt)
1 head garlic, broken into cloves, peeled and minced
1 tablespoon sea salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 cup sour orange juice (seville) or orange juice
1/4 cup dry sherry or lime juice
2 large onions, thinly sliced

Make shallow slits all over the pork.Using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar then rub this mixture all over the roast, forcing it into the slits. Combine the sour orange juice, sherry, and onions in a small bowl to the side.

Place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture. Refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.

Preheat the oven to 350 degrees F. Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.

Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal). Continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.

Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).

Let the roast stand for 10 minutes before carving or pulling apart with your fork.

To reheat add a little olive oil to a fryingpan and cook shredded pork in it until moist and warm. Fresh lime juice sprinkled over it just before serving is excellant!

Kitty's Kitchen Sink Chowder

2009-10-18T18:50:00.003-04:00

Temperatures here dropped very unexpectantly into the low 60s. Normally most people don't think that's too bad, but I'm in Florida. That's cool for here this time of year. I threw together an unlikely chowder based off of mood and spoon tasting. It turned out really good.

Kitty's Kitchen Sink Chowder

8 cups of chicken or ham broth or stock
3 cups of cubed ham
1 teaspoon of chopped rosemary, fresh
1 lb of bacon, diced
4 lg cloves of garlic, minced
6 large red potatoes, peeled and cubed small
2 large carrots, grated
1 cup frozen corn niblets
1/2 cup broccoli florets, chopped
1/2 rib of celery, finely chopped
1 1/2 cup half and half
1/4 red sweet bell pepper, diced
2 tablespoons of ground black pepper
1 tablespoon of white pepper
2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
1/2 teaspoon of paprika
dash of cayenne pepper
green onion for garnish

Pour your broth in a large stock pot with your cayenne, rosemary, paprika, ham, white and black pepper over medium heat and bring to a simmer. Add potatoes.

In a frying pan cook bacon over medium heat, reserving all drippings. Add 3/4 of the bacon to the stock pot. Add carrots, celery, garlic, red bell pepper and onions to the bacon droppings. Saute until tender. Drain if need be then add to the stock pot. Add corn and broccoli to the stock pot.

Cook down until the potatoes start to mush. Stir in cheese until thoroughly mixed, then sour cream and half and half. Serve ASAP.

Garnish with remaining bacon and minced green onions.

Picadillo

2009-10-11T12:46:00.003-04:00

This is a cuban-style sloppy joe. I've had it solo or with rice or even served on tacos, pitas and garlic bread slices. It's one of my favorite meals. traditionally it is served with raisins in it. I sort of skip that part.

Picadillo

2 1/2 pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
1/2 cup stuffed green olives
1/4 cup brine from olive jar
1/2 teaspoon garlic powder
1 tablespoon adobo seasoning
1/2 teaspoon black pepper

Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.

Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally. If you are serving over bread cook down longer to soak in more of the liquid.

This is even better after being refridgerated over night.

Beer-poached Salmon

2009-08-18T20:40:00.002-04:00

I don't know if there is a real recipe like this, but it's quick and easy and it comes out very well. It's a variation on my usual fish and rice recipe.

Oven preheat to 400F

1lb Atlantic Salmon fillet (presumably it'll work with any "red" fish)
1 cup white rice
1/2 cup barley
a few pats of butter
1 cup beer
1/3rd pkge frozen corn
2 cups water

Pour the rice, corn, and barley into a 9x13 pyrex dish. Distribute pats of butter on top, and lay the salmon fillet (thawed) on top. Pour the water and beer over the top.

Cover with tin foil and bake for 1hr.

The rice will cook while the fish cooks, and it'll absorb flavors from fish and beer. The fish absorbs the flavor from the beer and ends up fall-apart tender.

For the alcohol-sensitive, like me... there is probably not enough alcohol content left to bother with after being heated to 400F for an hour like that. At any rate, I had no response to it, and even the alcohol content of shrimp scampi will make me sleepy.

Kitty's Meatloaf

2009-08-15T18:09:00.002-04:00

This is my mom in law's favorite meatloaf. She requests it as a special occasion dinner no matter what the occasion or options. It has a sweet flavor between the maple sausage and red bell pepper that even the kids like. Also a great way to sneak in veggies.

Kitty's Meatloaf

1 (10 ¾ oz.) cream of mushroom soup, divided
1 egg, slightly beaten
1 1/2 lb meat loaf mix meat (beef/pork)
1/2 lb Jimmy Dean Maple Sausage
1/2 cup finely chopped onion, divided
½ cup fine dry breadcrumbs with Romano Cheese
1/3 cup chicken broth
1 1/2 cup white mushrooms, diced, divided
1/8 cup diced sweet red bell pepper
2 tablespoons dry brown gravy mix
2 cloves garlic, minced, divided
2 green onions, chopped
1/2 teaspoon sage
pinch of basil
pinch of paprika
1/4 teaspoon white pepper
1/4 teaspoon fine sea salt, divided
3/4 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil

Preheat oven to 375°. Mix ½ cup soup, meats, breadcrumbs, egg, 1 cup of mushrooms and bell pepper, gravy mix, basil, 3/4 of the garlic and onion, half the salt and black pepper together and form into a loaf. Place in a loaf pan and press down firmly. Bake for 4o minutes.

In a small saucepan mix the remaining onions, garlic, green onions and mushrooms with the olive oil and sautee until tender. Set aside. Pour off the drippings from the meatloaf into the saucepan after 40 minutes. Return meatloaf to the oven and bake until golden brown on top or 10 minutes longer.

Mix the remaining soup with the drippings and the sauteed vegetables. Cook over medium low heat until warmed through, stirring often so the sauce doesn't seperate.

Peanut Butter Chocolate Snack Cake

2009-08-14T15:09:00.002-04:00

Because my boys love their peanut butter chocolate everything.

Peanut Butter Chocolate Snack Cake

1 1/2 cups light brown sugar, packed
1/2 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (6 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (8 ounces)
2 ounces unsweetened chocolate, melted

Grease and flour an 8-inch square baking pan. Heat oven to 350°. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect.

Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.

Cloven Snickerdoodles

2009-08-14T15:06:00.004-04:00

My favorite cookies are Snickerdoodles with a lil secret ingredient: cloves.

Cloven Snickerdoodles

½ cup butter substitute
½ cup crisco
2 eggs
1 ½ cup sugar
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ t salt
2 teaspoon cinnamon
extra sugar with a pinch of ground cloves

Preheat oven to 375°. Mix butter, Crisco eggs and 1 ½ C sugar together thoroughly. Sift flour, tartar, baking soda, cinnamon and salt together. Add the two mixes together and then roll into walnut sized balls. Roll balls in sugar and cloves then flatten with fork tines. Place the balls on an ungreased cookie sheet 2 inches apart and bake for 8 to 10 minutes.

***For Christmas cookies I half the size of the cookies and bake just until edges are brown. These make good thumb print style cookies.

Uber Banana Bread

2009-08-14T14:39:00.006-04:00

My banana bread always comes out the moistest, sweetest, densest stuff. The trick is to use bananas that are so over ripe that they're mushy.

Uber-Messy Banana Bread

1 cup Sugar
½ cup Butter Substitute
2 cup Flour
1 teaspoon Baking Soda
3 Large Overripe Bananas
1 Egg, beaten
1/2 cup light brown sugar

Preheat oven to 350°. Cream sugar and butter together. Mash the ‘nanners and add to the sugar mix. Add the flour, baking soda, and blend well. Scrape into an ungreased loaf pan then sprinkle brown sugar over the top. Bake for 45 minutes to 1 hour. A knife inserted into the loaf center will draw clean.

Apple Muffies

2009-08-14T14:30:00.003-04:00

This afternoon I got the baking bug. This is the first thing that I made.

Apple Muffies

3 cups of apples, peeled and diced
1/2 cup of water
1 cup of brown sugar, packed, divided into 1/2 cups
2 cups sifted flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of unsulphured molasses
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon vanilla extract
1 cup of oatmeal
1/2 cup of seedless raisins
2 eggs, beaten
1/4 cup of oil

Preheat to 350°. Combine the chopped apples, water and 1/2 cup of the brown sugar. Cook for about 10 minutes over medium or until the apples are almost tender. Allow to cool.

In a mixing bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, oatmeal and raisins. Stir in the cooled apple mixture, eggs, remaining brown sugar, molasses, vanilla and the oil. Mix together until just moistened.

Bake in an ungreased muffin pan for about 30-35 minutes at 350°. Cool for about 10 minutes before removing from the pan.

The bread may be lightly frosted with a mixture of 1 cup powdered sugar and 2 or 3 teaspoons of warm water or sprinkled with raw sugar partway through the baking process.

Spinach Florentine Crepe Cups

2009-07-28T08:00:00.005-04:00

Very pretty appetizer that can very easily be turned into a main dish by making larger crepes and increasing baking time on a jelly roll sheet instead of a muffin pan.

Spinach Filling

1 1/2 cup sharp Cheddar cheese, shredded
3 tablespoon flour
3 eggs, slightly beaten
2/3 cup mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 teaspoon salt
dash of white pepper

Crepe Cups:

3 eggs, slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned. Combine eggs, flour, salt and milk, beat until smooth. Let stand 30 minutes. Add remaining ingredients, mix well. Fit crepes into greased muffin pan. Fill crepes with spinach stuffing, bake for 40 minutes.

Nona's Spinach and Four Cheese Lasagne

2009-07-28T08:00:00.004-04:00

Lasagne to me is a labor of love. It takes time to construct a good lasagne the same way it takes time to raise a building. If you're making this for someone you love them or you're trying to impress them. Either way you have my permission to knee cap them if they don't say how wonderful it is and how hard you worked.

Nona's Spinach and Four Cheese Lasagne

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

Melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon for about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the milk sauce (bechamel).

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top.

Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes. Let rest for 10 to 15 minutes before serving. Serve hot.

Korokke Potato Croquettes

2009-07-28T08:00:00.003-04:00

I like to add a little chive as well just for extra flavor.

Korokke Potato Croquettes

4 medium potatoes
1/4 lb ground beef
1/2 onion, finely chopped
1 egg
1/2 tsp salt
flour
panko
vegetable oil
salt and pepper to taste
salt pepper to season

Peel and cut potatoes into medium chunks. Boil potatoes until soften. Drain and mash potatoes while they are hot. Saute onion and beef in a medium skillet. Mix mashed potatoes and onion and beef in a bowl. Season with salt and pepper and let it cool. Make flat and oval-shaped patties. Coat each piece with flouro. Dip in beaten egg and coat with panko. Fry in 350 F oil until brown.

Apple Rice Pudding

2009-07-28T08:00:00.001-04:00

This is one of my new attempts at playing with recipes for lactose free goodies. Not terrible adventurous but it feels like it accomplished a sense of comfort foodness.

Apple Rice Pudding

3 sm. apples, peeled, cored & diced
1 1/2 c. cooked rice
1 cup vanilla almond milk
8 dates, finely sliced
1/2 teaspoon vanilla
1 tablespoon sugar substitute
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon vegetable oil
3 eggs, separated

Preheat oven to 325 degrees. In a large bowl stir together all ingredients except egg whites. Beat egg whites until stiff. Fold into apple-rice mixture. Turn into a 1 1/2 quart casserole. Set casserole in a large baking pan to a depth of 1 inch. Bake for 70 minutes. Serve warm or chilled.

Walnut Goat Cheese Ravioli

2009-07-23T08:00:00.008-04:00

No one in my house admits to liking goat cheese. Or walnuts. Yet they eat it if they aren;t told what it is.

Walnut Goat Cheese Ravioli

Ravioli:
1 cup crumbled goat cheese
1/2 cup finely chopped toasted walnuts
1/2 cup minced fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 teaspoon minced lemon peel
3 large pasta sheets

Sauce:
4 tablespoons butter
1/2 cup chopped walnuts
1/2 cup finely chopped shallots
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan

In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside. Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

Butterscotch Caramel Cake

2009-07-23T08:00:00.007-04:00

This was made last year for my mother in law Shirley's birthday. It took days to eat all of it and was very rich. but good!

Butterscotch Caramel Cake

3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk

Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.

Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over 1 cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight.

Caramel Cream Cheese Frosting
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Frost cake and return to fridge until 10 minutes before serving. Leftovers must be kept refridgerated.

Pork Roast Avec des Herbes

2009-07-23T08:00:00.006-04:00

I like a good flavorful pork roast. In my family the roast traditionally is just tossed in a roasting pan and left to cook down in only its own juices, maybe a tiny bit of garlic salt added. To me it's simply unnatural to not play with spices or marinades of some sort. And wasting broth that makes vegetables so flavorful should be a sin.

Pork Roast Avec des Herbes

1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste

Preheat oven to 325° F. Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper. Place pork loin in a shallow roasting pan. Roast for 50 to 55 minutes.

Peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.

Dashi - Japanese Mother's Day Meal

2009-07-23T08:00:00.004-04:00

I have 1 Asian grocery in the area. It's a pretty place with usually only one person working it sadly. And that one person speaks very little English. Most of the packages are also not in English so I do a lot of wandering around trying to figure out what ingredients are really what I'm looking for. Shirataki noodles come in two flavors as far as I've seen: tofu that's been shaped to look like a noodle and a traditional brown flour and yam noodle.

This recipe to me sounds very yummy. I haven't had a chance to try it yet, but the mirin tends to add a very sweet taste to most noodle dishes.

Dashi

1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (typically a fish stock. Vegetarian stock can be used)
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
1 tablespoon of vegetable oil

Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.

Makes 4 servings

Gomaae Spinach

2009-07-23T08:00:00.003-04:00

I love spinach almost any way that you cook it. Even raw. Especially raw. Cooking it gomaae -style adds a sweetness to the spinach that you don't normally find in American cuisine. Gomaae is the way that the sauce is prepared and can be used in other dishes.

Gomaae Spinach

1 lb. fresh spinach, washed
4 tablespoon black sesame seeds
2 tablespoon sake
2 tablespoon sugar
1 1/2 tablespoon soy sauce

Set a large pot of water to boil. Add spinach and boil for about one minute. Drain and soak the spinach in water until cool. Drain again then squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside.

Put sesame seeds in a suribachi (Japanese mortar) and grind them with a surikogi pestle. Or, place sesame seeds in a blender or food processor and grind until smooth. Add sugar and mix well. Add soy sauce and sake to the mix and blend well. Dress boiled spinach with the sesame sauce.

***Even though it looks like a lot of spinach, the vegetable cooks down drastically. It only makes about 4 side dish servings.

Baeckeoffe - French Lamb Stew

2009-07-23T08:00:00.002-04:00

This is a very simple, very savory stew that will feed 4 people comfortably. If you're not fond of lamb, pork or beef could concievably be used in its place without swapping ingredients.

Baeckeoffe

1 tablespoon butter
2 leeks, trimmed and chopped
4 potatoes, cubed
12 oz lamb, cubed
4 oz white wine
½ teaspoon salt
¼ teaspoon black pepper

Preheat the oven to 350 degrees. In a heavy Dutch oven, sauté the leeks in the butter until they start to turn tender. Add the potatoes and the lamb to the oven, and then toss with the white wine, salt, and pepper.

Bake in the preheated oven for 1 hour. Serve ASAP with crusty bread.

Camote - Mexican Sweet Potatoes

2009-07-21T08:00:00.008-04:00

Mayan sweet potato recipe tweaked for use today. This recipe was found at Chelsie Kenyon's site http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm

Camote

4 large sweet potatoes
1/2 cup honey
1/2 cup butter substitute
1-2 dashes cinnamon (optional)

Peel sweet potatoes and cut them into approx. 1 inch cubes. Place them in a buttered oven-safe dish, cover and bake for 45 minutes at 375 degrees. Then remove and top with the remaining butter, honey and cinnamon. Bake uncovered for an additional 10-15 minutes.

Garden Roast Potatoes

2009-07-21T08:00:00.006-04:00

Lucas brought me in a sprig of rosemary from his dog walk today and I stared at it for awhile, picturing all the things I could do with it. I've made part of it into a cutting and trimmed the lower leaves for dinner. Here's the recipe.

Garden Roast Potatoes

5 medium baking potatoes, scrubbed, peeled and cubed thinly
1 large vidalia onion, cubed into chunks
2 cloves of garlic, minced
1/3 cup of chicken broth
2 teaspoons of fresh rosemary
6 tablespoons of olive oil
sea salt
fresh ground black pepper

Preheat to 350 F. Boil potatoes until easily pierced by a fork then place in a large mixing bowl. In a small saucepan add 2 tablespoons of olive oil, rosemary, garlic and onion and cook over medium heat until onion is translucent. Add to the mixing bowl. Combine remaining olive oil and chicken broth then toss well. Spread into one even layer on a greased cookie sheet, mashing a few spots with a fork for the juices to collect. Sprinkle with salt and pepper. Bake for 40 minutes.

Salisbury Steak Variation I

2009-07-21T08:00:00.003-04:00

I know it's completely unrelated (Salisbury Steak - Solsbury Hill) but I sing Peter Gabriel every time I make this recipe. It's fairly quick and very pleasing as far as comfort food goes.

Salisbury Steak Variation I

10 3/4 oz. condensed cream of mushrooom soup
1 1/2 lb ground round beef, lean
1/2 cup Italian bread crumbs
1/2 teaspoon sea salt
1/8th teaspoon ground black pepper
1 small white onion, finely chopped
1 egg, beaten
1 cup 2% or soy milk
1/8th teaspoon white pepper
pinch of dried basil

Preheat oven to 350 F. Mix 1/4 can of the soup with beef, bread crumbs, salt, black pepper, onion and egg together in a bowl. Press into 6 patties and place on a greased cookie sheet. Bake uncovered for 30 minutes.

In a mixing bowl combine white pepper, remaining soup, basil and milk. Spoon over patties and return to the oven for an extra 8-10 minutes.

Atole

2009-07-21T08:00:00.000-04:00

A thick hot breakfast cereal drink similar to American Cream of Wheat only drinkable. Quite often it's served with a dollop of fruit puree of marmalade. This recipe was first posted by Chelsie Kenyon at http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm

Atole

1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

Cold Harusame Noodles

2009-07-16T08:00:00.011-04:00

These are nummy nummy things that I can't get at my local grocery. Harusame noodles are delicate and lovely to look at. They can do a lot to fancy up your dinner presentation.

Cold Harusame Noodles

1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil

Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.

Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.

Healthy Apple Pancakes

2009-07-16T08:00:00.009-04:00

I like apple pancakes. These are a heck of a lot better for you than my father's pie filling pancakes that he'd make when I was younger. I'd hazard to say that subbing buckwheat flour would taste fine with them as well.

Healthy Apple Pancakes

4 medium apples
2 tsp unsalted butter
1/2 cup Sugar (or equivalent sweetener)
1/4 cup water
3 large egg whites
1 large egg yolk
3/4 cup non-fat buttermilk
3/4 cup all purpose flour
1/4 tsp salt
2 Tbsp Sugar (or equivalent sweetener)
2 tsp unsalted butter

Peel and core apples.

Slice very thin (about 1/8 inch thick).Preheat oven to 425°F.

In a 12 inch iron skillet (or non-stick skillet) heat the butter, sweetener and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.

While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons sweetener in a blender. Blend until smooth.

When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.

Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.

Makes 4 pancakes.

Vanilla Bean Panna Cotta

2009-07-16T08:00:00.005-04:00

If I can have a favorite dessert this is it.

Vanilla Bean Panna Cotta

Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche**
2 tablespoons grated lemon peel
Chosen topping

Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.

Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.

Top with chocolate shavings, fruit marmalade, caramel sauce, fresh fruit, etc.

**Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Melktert (African Custard Pie)

2009-07-16T08:00:00.004-04:00

Ooo custard pie! I'm half tempted to say that a bit of coconut needs to be added into the recipe, too. I'll add a note once I've had a chance to make it.

Melktert

3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

Preheat the oven to 375 degrees F. Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. Insert pie crust. Prebake the crust for 10-12 minutes.

Bring half the milk and butter to the boil

In a seperate bowl cream the sugar, egg yolks, flour, salt and vanilla with the rest of the milk. Add some of the hot milk to the creamed mixture. Add the mix the pot and heat gently until it thickens Do NOT boil

Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top. Bake for 20-25 minutes or until the center is set when you gently jiggle the pie. Serve hot or cold.

Carmelized Onion Tart

2009-07-16T08:00:00.003-04:00

I love savory tarts. I could eat them for breakfast, lunch, dinner, dessert (and gain a billion pounds). Luckily for my waistline I eat with moderation. Otherwise you'd see delicious little things like this coming out of my kitchen all the time.

Carmelized Onion Tart

3 tablespoons butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 1/2 cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Preheat oven to 375 degrees F (190 degrees C.) In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Soft Set Baked Custard for Two

2009-07-14T12:05:00.002-04:00

Egg custard is one of my favorite desserts of all time. I especially love the notion of the tiny crocks or pyrex dishes, the smell of it cooking, the dash of nutmeg. It reminds me of my grandmother Margaret.

Soft Set Baked Custard for 2

1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 dash ground nutmeg

Beat the egg well. Add the milk, sugar, vanilla and salt; mix. Pour into two ungreased 6-on. custard cups. Sprinkle the nutmeg atop. Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

Mission Bay Flan

2009-07-14T12:02:00.001-04:00

Eating flan can really make you pack in the pounds. This flan recipe uses a lot less sugar and presweetened milks to bring you an airier dish that won't overpower the topping you choose to serve with it.

Mission Bay Flan

8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar

Beat the eggs slightly; add sugar and salt. Blend the milk and vanilla into the mixture.

Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in a shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

Quick Fruit Sorbet

2009-07-14T11:57:00.002-04:00

I'm really missing sweet treats at the moment. This is what I've been doing to stave off cookie wants.

Quick Fruit Sorbet

1/2 cup sugar (or honey or sweetener equivalent)
1 1/2 tsp cornstarch
2 cups water
2 cups pureed strawberries (or other berries, bananas, canned peaches, etc)

Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool. When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic contained and freeze, uncovered, until it is solid. Cut the sorbet into chunks, then process in a blender or food processor until smooth and creamy. Put the sorbet back into the freezer and allow to freeze for another 4 hours.

**I've also subbed out some of the water for lemon or lime juice for a slightly more tart mix.

Crustless Ricotta Cheesecake

2009-07-02T08:11:00.000-04:00

I'm eating this now. And enjoying it with every fiber of my being. Nom. It is light and delicate and sweet.

Crustless Ricotta Cheesecake

2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, zest and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 75 minutes or until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Serve plain or with marmalade as a glaze.

Beef Stew Cassarole

2009-07-02T08:00:00.001-04:00

As rainy as it is I want warm comfort food that you eat with a spoon and warms all your innards. It's stew time.

Beef Stew Cassarole

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Sweet Cream Fruit Tartlettes

2009-07-01T11:18:00.002-04:00

I'm a sucker for tartlettes of any kind, especially if they use a graham cracker crust. Instead of using the cream recipe you can also try key lime filling or cheesecake filling.

Sweet Cream Fruit Tartlettes:

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar

Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.

**Note: Instead of individual tarts you can make one 9-inch (23 cm) tart.

Cream Filling:
8 ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams) white chocolate, chopped and melted
1/4 cup sour cream or creme fraiche
fruit

Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (watch carefully as white chocolate scorches very easily). Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.

To serve: Top with fresh berries or cut up fruit.

Spaghetti Squash

2009-07-01T11:16:00.003-04:00

Some years back my father introduced me to spaghetti squash. It's a very buttery tasting vegetable that after prepared you treat just like pasta.

Spaghetti Squash

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated romano cheese substitute (optional)
salt
coarsely ground black pepper
spaghetti sauce of your choosing

To boil squash: cut in half and scrape out seeds. Boil squash until tender cut side down for 15 to 20 minutes or until soft. Place 1/2 cup cooking water into a bowl, then drain and shred the squash (scrape with a fork. The meat as it shreds will resemble spaghetti noodles). Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Ladle spaghetti sauce atop the squash meat. Serve.

Vanilla Extract

2009-06-30T10:41:00.005-04:00

You know those tiny lil 6 dollar bottles of baking vanilla at the grocery store? Rip off! Front a little more and order some vanilla beans from online or from your local wholesaler co-op. Then do as follows:

Take a small bottle of vodka. Cut a slit in 2 dried vanilla beans, lengthwise. (or more beans for larger bottle). Let the beans soak in the vodka for about two weeks, occasionally shake the bottle a little. The longer it sits, the more flavorful!

Bake with it, add it to cola for some vodka-vanilla coke. Pour it into pretty bottles and give it away as gifts!

Clair-Mel Black Beans 'N' Rice

2009-06-29T21:34:00.005-04:00

In the neighborhood I grew up in everybody's mama had a special recipe. Good black beans and rice was one of thosethat you could eat at 6 people's houses and have 6 different ways. This is the closest that I've found to how I like them.

Clair-Mel Black Beans 'N' Rice

1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper
Sticky parboiled rice
Cornbread or spoonbread

Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).

When done cooking, debone hocks, chop meat, and return to pot. Remove Salt pork. Add vinegar, salt and pepper. Bring to simmer again. Serve with sticky rice and cornbread. A dash of crystal hot sauce and raw onion are added delights.

Creamy Coconut Fried Rice

2009-06-29T21:19:00.004-04:00

Another weird sounding food, right? This makes a great side dish for almost any Asian or Indian meal, especially spicy curries.

Creamy Coconut Fried Rice

2 cups cooked white rice, cold
1/3 cup heavy cream
1/2 cup chicken stock, or any stock or broth, or more as needed
1/2 cup sweetened angel flake coconut

Preheat a griddle or large sauté pan over high heat until very hot. Add the rice, cream, and stock. The liquid to cover the rice but not so much that a lot of liquid leaks around the sides of the mound of rice. Sprinkle the coconut on top of the rice, cover, and steam until the rice is warm and the liquid had been absorbed. If there is too much liquid, remove the lid to cook off the excess.

Cherry Rhubarb Pie

2009-06-29T21:09:00.005-04:00

I've only had it once. And it was an anemic little slice overpriced to a silly amount, but it was goooooooood! Someone take a pictue of a rhubarb for me. I have no idea what it looks like aside from 'pink'.

Cherry Rhubarb Pie

1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour

Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.

Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.

Black Cherry Iced Tea

2009-06-29T21:04:00.004-04:00

I found the most wonderful Asian Food blog called Apetite for China. This recipes comes from Diana Kuan's kitchen. Check out more of her culinary delights at http://appetiteforchina.com/

Black Cherry Iced Tea

2 quarts water
1 pound fresh black cherries, rinsed and pitted
1 1/4 cups sugar
1/4 cup lemon juice
2 whole star anise
5 bags black tea, steeped in 2 cups water
Mint sprigs for garnish

Bring water to boil in a medium-sized pot. Add cherries, sugar, lemon juice, and star anise. Simmer for 15 to 20 minutes, until the cherries are almost falling apart. Turn off heat, mix in black tea, and let stand for 1 hour to cool.

Strain liquid through a fine mesh sieve, mashing the cherries with a wooden spoon to extract more liquid. Discard solids. Transfer liquid to a pitcher and refridgerate until ready to serve.

Slow Cooker Mushroom & Pecan Dressing

2009-06-29T20:58:00.004-04:00

This is another recipe that I could eat as a full meal. I love stuffing. Unless it has raisins.

Slow Cooker Mushroom & Pecan Dressing:

8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*

Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving. Serves 10 to 12.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Broccoli Egg Casserole

2009-06-29T20:46:00.005-04:00

This recipe sounded awful when I first read it. But being on a major broccoli bend I decided to call it quiche and make it any ways. It turned out so good that my mother in law and I ate it all and left none for the boys and Rick. They got carrots in brown sugar instead.

Broccoli Egg Casserole:

1 package (10 ounces) frozen broccoli cuts
3 eggs
1/2 cup mayonnaise
1 small onion, finely chopped
2/3 cup shredded sharp Cheddar cheese
salt and pepper as you like it
pinch of white pepper
pinch of paprika
1 cup of italian breadcrumbs

Cook broccoli 3 to 5 minutes; drain. Whisk together eggs, spices and mayonnaise; add broccoli, onion and cheese. Place in a greased casserole then top with breadcrumbs. Bake at 350° for 45-50 minutes. Serves 4 portions or two hungry women.

Squash and Pancetta Pasta Bake

2009-05-09T11:06:00.004-04:00

1 Large butternut squash
Olive oil
3 Cloves of garlic (peeled and sliced)
Salt and pepper
500g fresh pasta (penne or fusilli works well)
100ml half fat creme fraiche
150g grated cheese (I use mature cheddar)
12 slices pancetta

Preheat oven to 200 C (390F)

Peel and deseed the squash, and chop into medium chunks. Put a pan on medium heat, add a teaspoon of olive oil and gently fry the garlic until it starts to brown. Add the squash and a glass of water, cover with a lid and simmer on a medium heat for approx 20 minutes or until the squash is soft. Remove the lid, and bring to the boil until the liquid has reduced completely.

Begin cooking the pasta. Mash the squash seasoning with a good pinch of salt and pepper. Place in a bowl and mix in the creme fraiche and half the grated cheese. Drain the cooked pasta and stir it into the squash mix.

Place the whole lot into a baking dish, sprinkling the remaining cheese on top. Lay the pancetta strips on top. Bake in the oven for 25-30 mins.

Peek-a-Berry Boos aka Thumbprints

2009-05-03T21:19:00.004-04:00

I don't know why, but when I'm Pregnant I craaaave these. Also yummy in non-pregnant states. Scrumptious with tea. We also refer to them as "thumbprints" because of how we make the depression with our thumbs. I asked my mom for the recipe and here's what she sent:

Dear Nikki,

I hope I copied this right. It sounds Yummy. I should bake some too!! Oh and I would say, if you don't have almond extract, just use vanilla. LOve mommy

Preheat oven to 400 degrees.

in large bowl BEAT:

1 c. brown sugar

3/4 c. sugar

1 c. margarine

until light and fluffy.

Add:

1/2 c. water

1 tsp. almond extract

2 eggs

blend well.

Lightly spoon flour into measuring cup; level off.

In seperate bowl, combine:

3 c. flour

2 c. quaker oats

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

mix well.

Gradually add flour mixture to sugar mixture. Mix at low speed until blended.

Drop off rounded teaspoonful 2 in. apart onto ungreased cookie sheet. Make depression into each cookie and fill with 1/2 tsp. preserves.

Bake at 400 degrees 6-9 mins.

Remove from cookie sheet immediately.

Peanut Butter Fudge

2009-05-03T21:06:00.002-04:00

1 cup peanut butter

1 cup karo syrup

1 1/4 cups nonfat dry milk solids

1 1/4 cups confectioners sugar

hand mix this recipe. blend P.B. and Karo into bowl. add dry ingredients. knead until smooth. If cutting into squares, roll to 1/2" thickness and cut. Otherwise roll into balls and dip in melted chocolate. Freeze before dipping in chocolate. return to freezer to set chocolate. Store in freezer or refridgerator. Makes about 2 Lbs or 50 balls per batch.

Chocolate Crinkle Cookies

2009-05-03T21:01:00.002-04:00

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup heshey's cocoa

4 eggs

2 tsp vanilla

2 1/3 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

powdered sugar

in large mixer bowl stir together granulated sugar and oil. add cocoa, blending well. beat in eggs and vanilla. stir together flour, baking powder and salt. add to cocoa mixture, blending well. cover, refridgerate until dough is firm enough to handle (6 hrs). Heat oven to 350. grease cookie sheet. shape dough into 1 in balls; roll in powdered sugar. place 2 in. apart on prepared cookie sheet. bake 12-14 mins or until almost no indentation remains when touched lightly and tops are crackled. remove from cookie sheet to wire rack. cool completely. about 4 doz cookies.

Toll House Cookies

2009-05-03T20:54:00.002-04:00

in small bowl combine:

2 1/4 cups unsifted flour (add 1/4 more for firm cookies)

1 tsp baking soda

1 tsp salt

in another bowl cream:

1 cup softened butter or margarine

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 tsp vanilla

2 eggs

combine mixtures. mix well.

2 cups semi sweet morsels

1 cup chopped nuts (opt. or can add extra choc chips instead of nuts)

drop by rounded teaspoonfulls onto nonstick cookie sheets. bake at 375 deg. f for 8-10 min. remove from oven when desired doneness is achieved. cool completely before storing.

OPTIONAL- for Toll house pan cookie: Grease pan (15x10x1" or similar size), bake at 375 deg for 15-20 mins. cool before cutting into cookie bars. Can use cookie cutters to cut out shaped bars.

Neiman Marcus Cookies

2009-05-03T20:50:00.004-04:00

2 cups butter

24 oz chocolate chips

4 cups flour

2 cups brown sugar

2 tsp baking soda

1 tsp salt

2 cups sugar

1 8oz hershey bar, grated

5 cups oatmeal (opt- run it through a blender for smoother cookies)

4 eggs

2 tsp baking powder

2 tsp vanilla

3 cups chopped nuts (of your choice. optional)

measure oatmeal and blend in blender to a fine powder. cream the butter and sugars. add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda. add chocolate chips, hershey bar, and nuts. roll into balls, place 2in apart on cookie sheet. bake 10 mins at 375 deg f. makes 112 cookies.

Reese's Peanut Butter Cup Cookies

2009-05-03T20:43:00.002-04:00

1/2 cup butter

1/2 cup peanut butter

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 bag peanut butter cups, unwrapped (~48)

cream first 4 ingredients. beat in egg and vanilla. add flour, soda, salt. shape into 1 in balls and put in small muffin tins. bake at 375 deg f for 8- 10 mins. pu peanut butter cup into each hot cookie while in tin. keep in pan 10 mins to cool.

Peanut Blossoms

2009-05-03T20:37:00.002-04:00

1 1/3 cups flour

1/2 cup margarine

1/2 cup peanut butter

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

2 tbs milk

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

48 hershey kisses, unwrapped

preheat oven to 375 deg f. combine all ingedients except candy into large bowl. mix until dough forms. shape into balls about 1 teaspoon each. roll in sugar and place on nonstick cookie sheets. bake 10-12 mins. remove from oven and top each cookie immediately with a candy kiss. cool on cookie rack.

Anne's Cut Out Cookies

2009-05-03T20:23:00.002-04:00

2 cups sugar

1 cup margarine

4 eggs

1/2 cup buttermilk

1 tsp baking soda

1 tsp baking powder

5-6+ cups (sifted) flour

cream first four ingredients. add baking soda and pwder. add flour slowly until dough forms. Knead in flour until desired consistancy is reached. Chill. Heat oven to 350 deg F. cut out shapes as desired. Bake 6-10 mins. Cool and frost as desired. If decorating with sprinkles or colored sugar gently press into top of cookies before baking. Store between layers of waxed paper.

*Frosting*

4 cups confectioners sugar

3 tbs butter, softened

1 tsp vanilla

3 tbs milk (adjust to desired consistancy)

Food coloring

Cream until smooth. makes enough for one batch of cut outs.

The Secret Ingedient Party Meatballs

2009-05-03T20:15:00.003-04:00

Gasp! Here it is! Anne's secret party meatballs (which I suspect came from Elise) These things are the reason why her parties are so well attended. No joke. When my dad is invited, before he decides he always asks, "Is she making those meatballs?" They are distinct because they're made with (don't tell your guests!) grape jelly!

And now the secret is out.

2 Lbs Ground beef

2 cups seasoned bread crumbs

1 cup milk

1/4 cup dried minced onion

2 tsp garlic salt

1/2 tsp pepper

roll small meatballs and bake at 350 deg F for 30 mins. May freeze to store

In a crockpot combine 12 oz BBQ sauce, 6 oz grape jelly and 1 1/2 tsp onion powder. Add meatballs (1 lb per batch of sauce), simmer for several hours and enjoy! May also be made on a pot on the stove.

Ciraulo Family Waffle Mix

2009-05-03T20:08:00.003-04:00

Chris often makes these on weekends or for dinner on nights when I'm out. They are quite yummy and extras can be saved for the toaster oven later. The cake mix makes it sweet and yummy (i generally just keep a box of generic yellow cake mix for this) and the recipe came handed down from my mommy.

3 eggs

1/3 cup canola oil

1 1/2 cups milk

1 cup flour

3/4 cup cake mix

2 tsp baking powder

1/2 tsp salt

mix until there are no more lumps. let stand 10-15 mins. Use for pancakes or in waffle iron. Be sure to grease Pan or griddle

Elise's Lemon Poppy Seed Cake

2009-05-03T19:39:00.003-04:00

3 cups flour

2 cups sugar

1 table spoon poppy seeds

1 cup butter, softened

1 cup buttermilk

4 eggs

1 tsp vanilla

1/2 tsp salt

1/2 baking powder

1/2 tsp baking soda

4 tsp grated lemon peel

Dump everything in a bowl and mix really well. Bake in a bundt pan (greased and floured) for 1 hour at 325 deg F.

Icing: mix powdered sugar and lemon juice. drizzle over cake. Enjoy!

Elise's Sour Cream Coffee Cake

2009-05-03T19:34:00.003-04:00

Mix Together:

2 cups four

1 cup sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Cream Together:

1/2 pint sour cream

2 eggs

1 tsp vanilla

1/4 Lb. butter

Combine all above.

Mix together for topping:

1/2 cup sugar

2 tsp cinnamon

1 cup chocolate chips

In a greased and floured springform pan put half the batter, then half the topping. Repeat with one more layer of batter and sprinkle other half of topping.

Bake for 35 mins at 350 deg F.

Mrs. Berry's Butterscotch Muffins

2009-05-03T19:27:00.008-04:00

I've only eaten these, never made them yet, but they were delicious and so soft and melt-in-your mouth goodness, I asked for the recipe and she was so good as to share!

2 cups flour

1 cup sugar

1 pkg (3.4 oz) instant butterscotch pudding

1 pkg (3.4oz) instant vanilla pudding

2 tsp baking powder

1 tsp salt

1 cup water

4 eggs

3/4 cup veggetable oil

1 tsp vanilla

Topping: 2 tsp cinnamon and 2/3 cup packaged brown sugar

In a bowl combine flour, sugar, pudding mixes, baking powder and salt.

Combine water, eggs, oil and vanilla.

Stir together all ingredients until moistened.
Fill muffin cups (greased or paper lined)

Combine topping ingredients and sprinkle over batter.

Bake at 350 deg F for 15- 20 mins or until toothpick comes out clean.

Cool 5 mins before removing from pans to wire rack.

yeilds ~18 muffins

Yvette's Short Ribs

2009-05-03T19:09:00.004-04:00

4 lbs Beef short ribs

salt/ pepper

flour

2 med onions sliced

1 1/2 cups beef broth, water, or BBQ sauce

Roll ribs in seasoned flour. brown well in large skillet. Put onions in bottom of crockpot. Add browned ribs and liquid. Cover, cook low 8-10 hrs (High 4-6)

Mushroom and Barley Soup

2009-05-03T19:01:00.006-04:00

1/4 cup barley

6 3/4 cup chicken or Veggie bouillon

1 bay leaf

1 tbs butter substitute

12 of mushroom slices

1 tsp olive oil

1 onion chopped fine

2 carrots sliced thin

1 tbs chopped tarragon

1 tbs chopped parsley

salt and pepper

1. Rinse/ Drain Barley. Boil Bouillon, add bay leaf and salt. stir in barley. Reduce heat, cover, simmer 40 mins

2. Melt butter in skillet over med heat. Add mushrooms and seasoning w salt and pepper. cook/ stir for 8 mins until golden brown. Remove from heat.

3. Heat oil. add onions and carrots. Cook 3 mins over med heat until onion is done.

4. Add remaining boullion. Boil. Stir barley and liquid and add mushrooms. Reduce heat. Stir in tarragon and parsley.

Stuffed Peppers

2009-05-03T18:47:00.005-04:00

1 Lb Ground Beef

1/2 Cup Uncooked Rice

1 Cup Water

6 Smallish Green Peppers

2 (8oz.) Cans Tomato Sauce

1 Tbs Worcestershire Sauce

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

Salt and Pepper to Taste

1 Tsp Italian Seasoning

Preheat oven to 350 deg F

Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover and cook 20 mins. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops and seeds of peppers. Arrange peppers in a baking dish with the hollowed sides facing upwards.

In a bowl mix the browned beef, cooked rice, 1 can of tomato sauce, Worstershire sauce, garlic powder, onion powder, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour, baste with sauce every 15 mins, until the peppers are tender.

PS- stuffed peppers can be frozen and saved for tv dinners! make extra to save for laters!

Cut Outs

2009-05-03T18:37:00.003-04:00

Cream together:

1 cup butter

2/3 cup sugar

Beat in:

1 egg

Combine and add:

1 tsp. vanilla

2 1/2 cups flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Preheat oven to 350 deg. Roll out and cut. Bake 8-10 min. cool.

Frost and decorate with sprinkles or course sugar- or may be eaten just plain.

*Frosting*

3/4 cup powdered sugar

1 tbs butter

1 tbs milk

1/2 tsp. vanilla, 1/4 tsp lemon juice.

Melt butter, combine all ingredients. Beat until smooth. Thin with milk if necessary.

Balsamic Marinated Chicken Breasts

2009-05-01T20:03:00.002-04:00

Simple and pretty dish. I've substituted sea salt for table salt, but it doesn;t make that much of a difference in presentation or taste.

Balsamic Marinated Chicken Breasts

¼ C Balsamic Vinegar
¼ C Honey
¼ C Olive Oil
2 t Rosemary
1 t Salt
3 lb Chicken Breasts

375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.

Kitty's Shepards Pie

2009-05-01T19:55:00.003-04:00

This is another recipe that my mother and I go back and forth on how to prepare. She makes hers with taco seasoning, I like mine with a mushroom sauce. This is a very hearty stick to your ribs meal.

Kitty's Shepards Pie

3 cups mashed potatoes, seasoned to your liking
1 lb ground beef or veal, browned
2 cans of whole green beans
1 can mushroom stems and pieces
1 can of cream of mushroom soup
½ teaspoon pepper
2-3 cups shredded colby jack or cheddar cheese
1 ½ cup French’s french fried onions

400°. Pam the inside of an oven-proof baking dish (I’ve used everything from corning ware to a roasting pan) and fill the bottom layer with a mixture of the ground beef, soup and pepper. Top that layer with the drained green beans. Make the next layer out of potatoes. Bake for 15 minutes. Sprinkle the whole top with mounds of cheese and bake for another 15 minutes or until the cheese is melting. Top with the French fried onions and bake for an additional 5 minutes or until the onions are a caramel brown.

Savory Pot Roast

2009-05-01T19:51:00.004-04:00

Using a bag to cook really seals in the tastes of the ingredients and makes the meat super moist. This is a simple throw together pot roast that's really pleasing.

Savory Pot Roast

2 lb bottom round or rump roast
juice of one lemon
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled & quartered
1 celery stalk, sliced
1 clove of garlic, minced
1 teaspoon mustard
1 teaspoon thyme
2 cups V8

350°. Sprinkle roast with lemon juice; pierce with a fork. Put roast in a cooking bag inside a shallow roasting dish. Arrange veggies around the roast and sprinkle all with remaining seasonings and V8. Seal the bag and cut slits in the top. Cook for 1 hour.

Vintage Herbed Beef Roast

2009-05-01T19:47:00.004-04:00

I'm a big fan of pretty looking food. A roast brined with peppercorns and herbs is a work of art. It can help set a mood for special dinners or themed events so easily. The hardest part is gathering the ingredients.

Vintage Herbed Beef Roast

1 tablespoon cracked black pepper
2 ¼ lb boneless rib roast or tenderloin
¼ cup flat leaved fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon
1 tablespoon dried thyme

425°. Rub pepper evenly over the roast, press gently until peppercorns adhere to the beef. Chop herbs with kitchen shears and scatter on a sheet of wax paper. Roll the roast in the herbs until the roast is completely coated. Loosely tie the beef with twine and place on a roasting rack. Roast until meat thermometer reads 155° or for 30 minutes for medium doneness (170° and about 45-55 minutes for well done). Carve into thin slices.

Braised Beef and Mushroom Skillet

2009-05-01T19:40:00.004-04:00

This is one of my favorite fast and easy one dish meals. It's easy to label ahead in a ziploc bag then toss into a skillet on a later date.

Braised Beef and Mushroom Skillet

1 lb boneless beef sirloin steak, ¾” thick
1 cup water
1 tablespoon vegetable oil
2 tablespoon worcestershire sauce
1 (10 ¾ oz) cream of mushroom soup
3 cup uncooked corkscrew pasta
1 cup beef broth
½ cup sour cream

Slice beef into very thin strips and brown in oil until juices evaporate, stirring often. Add soup, broth, water and Worcestershire. Heat to a boil, then stir in the pasta. Cover and cook over medium heat for 15 minutes or until done. Stir in sour and heat through just before serving.

**Left over beef from a previous roast or steak works just as well.

Beef ala Mode

2009-05-01T19:17:00.005-04:00

An aromatic and rustic dish bursting with color and flavor. The smell of it cooking will fill your entire house and welcome home your family.

Beef ala Mode

4 lbs beef stew meat, cubed
8 carrots, sliced
½ cup flour
1 ½ large sweet onions
1 ½ teaspoon salt
6 potatoes, quartered
½ teaspoon pepper
2 (1 lb 13 oz.) stewed tomatoes
3 tablespoons bacon fat
1 tablespoon dried sweet marjoram
1 tablespoom dried chervil (Optional)
1 tablespoom dried basil
1 tablespoom summer savory

325°. Roll meat cubes in mixture of flour, salt and pepper. Brown cubes in bacon fat. Arrange meat in a casserole dish. Add carrots, onion, potatoes and the pulp drained from the canned tomatoes. (Reserve tomato juice.)

Stir remaining seasoned flour into fat left in pan. When mixture bubbles add reserved tomato juice in gradually, stirring constantly. Cook until slightly thickened. Add herb mixture. (If you dislike seeing herb flecks in the liquid it may be tied in a square of cheesecloth.)

Pour liquid over meat and vegetables, adding, if necessary enough water to come one inch from top of casserole. Cover. Bake for 4 hours. The longer the cooking the better the dish. Serve over biscuits or with crusty bread.

**If you don’t know what chervil is, don’t worry. It's a relative of parsley with a faint licorice taste. It's often used in soups, omlettes and pultry dishes. Very popular in French cuisine.

Straw and Hay

2009-05-01T19:10:00.004-04:00

This is a more rustic pasta dish, relying on very ingredients instead of massive amounts of salt to sell the flavor of the dish.

Straw and Hay

2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh white mushrooms, sliced (2 ½ C)
½ cup frozen baby peas, thawed
8 oz. egg fettuccini
8 oz. spinach fettuccini
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese

Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.

Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccini and cheese and heat for 1 minute to cook through.

Addictive Crab Pasta

2009-05-01T19:05:00.003-04:00

I can't eat most seafood with the exception of Alaskan white fish. My mother in law and husband love seafood, so I'm always coming up with ways to make them think that they're getting the gold stuff. This is one of Shirley's favorites.

Addictive Crab Pasta

2 lb imitation crab meat
½ teaspoon of dried parsley
1 lb 10 oz. cream of mushroom or cream of chicken soup
1/8 teaspoon black pepper
8 oz. half & half
2-3 tablespoons mayonnaise
4 oz. parmesan cheese
1 ½ sticks of sweet cream butter or I can't believe it's not butter
hot angel hair pasta

Flake apart the crab meat and cook in the butter over medium heat until the crab absorbs most of the butter. Stir in the soup, half & half, seasonings and the mayo and cook until smooth. Simmer over medium heat for about 10 minutes to let the flavors mingle. Stir in the parmesan about a minute before taking off the fire.

Baked Shells with Spinach

2009-05-01T18:57:00.004-04:00

This is one of my signature dishes. I served it at my wedding and my first baby shower and it continues to be requested.

Stuffed Shells with Spinach

1 (15 oz.) ricotta cheese
2 large eggs, beaten lightly
1 (10 oz.) pkg frozen chopped spinach
1 cup shredded mozzarella cheese
¼ cup parmesan cheese
1 tablespoon sugar
¼ teaspoon ground black pepper
20 cooked large shells
1 (32 oz.) jar of spaghetti sauce of your liking

400º. Blend the cheese, eggs, sugar and pepper until well mixed on medium speed with a hand mixer. Defrost and pat dry spinach and add to the mixer; beat well. Stuff the shells liberally with the mix until overflowing.

Grease or Pam a cookie sheet and coat it lightly with spaghetti sauce. Place the manicotti on the sheet, slightly spaced and top with sauce. Bake for 30-40 minutes.

Asiago Cream Sauce

2009-05-01T18:52:00.003-04:00

An elegant white cheese sauce that goes great over rollatini or flavored raviolli and tortellini.

Asiago Cream Sauce

4 cups heavy whipping cream
1/8 teaspoon dry chicken stock or bullion
1 ¼ cup asiago cheese
1 tablespoon cornstarch
2 oz. cold water

To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.

Shortcut Alfredo Sauce

2009-05-01T18:49:00.003-04:00

This is another Olive Garden taste alike sauce. I like it for breadstick dipping and big buttered chunks of crusty loaf.

Shortcut Alfredo Sauce

1 pt. heavy cream
½ cup butter
2 tablespoons cream cheese
½-3/4 cup parmesan cheese
1 teaspoon garlic powder
pinch of cracked pepper

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese, pepper and garlic powder. Simmer this for 15 - 20 minutes on low.

Scandinavian Cold Raspberry Soup

2009-05-01T18:42:00.004-04:00

A very elegant and flavorful meal suitable for a romantic dinner or a very hot day.

Scandinavian Cold Raspberry Soup

2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
½ cup orange juice
¼ cup lemon juice
¾ cup chablis or dry white wine
orange sections
sour cream (optional)
1 tablespoon cornstarch

In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool.

Stir in remaining package of raspberries and chablis. Add orange pieces and a dollop of sour cream for garnish.

Clair-Mel Corn Chowder

2009-05-01T18:37:00.004-04:00

Another staple of my family's food life was SPAM. Why? Because.. I don't know why. Probably since it was cheap. I have only two ways that I'll eat it to this day. This is one of them.

Clair-Mel Corn Chowder

1 can of danish ham, spam or 1 lb of ham chunks
2 cans of creamed corn
5 red potatoes, quartered and peeled
4 slices of white american cheese
4 tablespoons oil
½ cup sautéed onions
salt & pepper to taste
half and half (optional)

Fry the potatoes in oil under a covered lid until tender. Add the ham and cook another two minutes. Add the cheese, onions and corn and cook over medium heat until smooth. Salt & pepper to taste.

***Use half & half to thin out the soup if you want.***

Jesse's Leek Soup

2009-05-01T18:30:00.003-04:00

Another of my dad's inventions. If you like leek soup you'll not be expecting this. It's very light- almost dainty- and very smooth.

Jesse's Leek Soup

4 medium leeks, cleaned and derooted
2 cups milk
¼ cup cooking aherry or dry white wine
1 cup shredded mozzarella cheese
dash of salt & pepper

Chopthe leeks finely to the white/green bulb section and separate the inner layers. Cut the upper darker green leaves in 1/4 “ sections. Boil the leeks in water until they can be pierced with a fork very easily. Drain.

Add sherry, milk, salt and pepper and cook over medium heat for 10 minutes. **Do not let it boil or scald** Take the soup off of the range and stir in the mozzarella cheese until blended. Serve very hot.

Chilled Peach and Blueberry Soup

2009-05-01T18:26:00.006-04:00

For that not so normal day when you need something different for a meal. Great for tea parties.

Chilled Peach and Blueberry Soup

2 ½ lbs. very ripe peaches
2 tablespoons honey
½ cup orange juice
½ teaspoon grated fresh ginger
1 cup vanilla yogurt (or soy yogurt)
1/8 teaspoon almond extract
grated zest of ½ lemon
juice of 1 lemon
1 cup blueberries (washed if frozen)

Peel peaches, remove stones and chop. Reserve 2 cups. Place remaining peaches, honey, orange juice, yogurt, ginger, almond extract, zest, and lemon juice into a blender. Process until very smooth. Pour into a bowl and stir in reserved peaches and blueberries. Refrigerate until well chilled.

Spinach Ball Canapes

2009-05-01T18:18:00.004-04:00

The last time I used this recipe was for an under the sea themed mermaid party. These were seaweed bites that luckily taste nothing like seaweed.

Spinach Ball Canapes

2 pkgs. frozen chopped spinach
2 cups stuffing mix
1 large onion, chopped
4 eggs, beaten
½ cup parmesan cheese
½ teaspoon garlic salt
¼ teaspoon pepper

350°. Cook spinach and drain well; pat dry. Mix all the ingredients and chill for two hours in a mixing bowl. Remove when the mixture can be easily shaped into walnut-sized balls and place on a greased cookie sheet. Bake for 25 minutes or until light brown in places.

**Once the balls are shaped you can freeze them on a cookie sheet and store them in a baggie until you want more.

Fancy Stuffed Mushrooms

2009-05-01T18:10:00.003-04:00

If you want to really slave over making an appetizer these come out just like Olive Garden's stuffed mushrooms.

Fancy Stuffed Mushrooms

8-12 fresh mushrooms
1 (6oz.) can of clams, (reserve juice)
1 green onion, finely chopped (1 tablespoon)
1 egg, beaten
½ teaspoon minced garlic
1/8 teaspoon garlic salt
½ cup italian bread crumbs
1 teaspoon dried oregano
1/4 cup and 1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
1/4 cup and 2 tablespoons finely grated mozzarella cheese, divided

350°. Wash and remove stems from mushrooms, pat dry. In a mixing bowl place drained clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, ¼ cup of clam juice and blend. Stir romano, parmesan, and the 2 tablespoons of mozzarella cheeses into the clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound the clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.

Set mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and bake for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.

Devilish Crab Dip

2009-05-01T18:07:00.003-04:00

Hot dips go over big in Winter and football parties. Men will complain that it's too frou frou then eat the pot with a spoon.

Devilish Crab Dip

3 (8 oz.) pkgs. cream cheese, softened & cubed
¼ - ½ cup milk
1 teaspoon horseradish sauce
2 (6 ½ oz.) crab meat, drained & flaked
½ cup diced green onions

Combine ingredients in a greased crock pot. Cover and cook on high until the cream cheese starts to melt (30 minutes roughly). Stir occasionally. Keep covered and cook on high until mix is smooth and the cheese is completely melted. Add more milk if necessary to keep the mix smooth and of a good consistency. Turn to low and cook for 3-4 hours. Remove the cover just before serving. Makes 1 qt.

Quick Four Cheese Stuffed Mushrooms

2009-05-01T18:04:00.003-04:00

Simple party planning comes in knowing how to quickly throw out appetizers, especially on a budget. I've made these for weddings, baby showers and small parties alike. They go fast and seem fancy.

Quick Four Cheese Stuffed Mushrooms

1(4 oz.) pkg 4 cheese instant mashed potatoes, prepared
12 large mushrooms
3 tablespoons butter
2 tablespoons chopped chives
¾ teaspoons of salt

450°. Remove stems from mushrooms, chop and set aside. Carefully scoop out the center of each mushroom with a spoon, leaving a 1/2 “ shell. Melt butter over medium heat Add chopped mushroom steams and cook for 3 minutes. Remove from heat and stir in mashed potatoes, chives and salt. Fill each mushroom cap with mixture, mounding it high. Bake for 10 minutes or until the potatoes are a light golden color.

Best Artichoke Dip

2009-05-01T18:00:00.002-04:00

My cousin Stacy had a friend bring this to a Christmas party. I'd never had artichokes before, so it was an adventure. This is superb on Sociables, fancy crackers or tortilla chips.

Best Artichoke Dip

14 oz. artichoke hearts
16 oz. jar real mayonnaise
6 oz. parmesan cheese

Cut the bottoms off of the artichokes and wash the remaining leaves. Chop the artichokes finely and cook them down over medium heat until tender. Add in the mayo and parmesan and cook until smooth, stirring frequently. Be careful not to overcook.

***Serve immediately. The dip separates once it cools and cannot be reconstituted. To keep it warmer longer keep it in a covered ceramic crock.***

Strawberry Summer

2009-05-01T17:52:00.003-04:00

Grown up BBQ drink with just a hint of a kick.

Strawberry Summer

7 cups water
1 (12 oz.) frozen lemonade concentrate
2 cups sugar
2 (10 oz.) bag of frozen strawberries
4 cup sized tea bags
2 cups tequila
1 (2 liter) Sprite

Bring water and sugar to a boil. Pour over the tea bags and allow to steep until the liquid is totally cool. Remove tea bags. Blend lemonade, strawberries and tequila with the tea mixture, cover and chill for 8 hours. Stir in soda before serving.

Calico Tea

2009-05-01T17:48:00.005-04:00

Another light social afternoon drink, especially for cool weather or children's tea parties.

Calico Tea

5 cups boiling water
1 family sized tea bag
½ cup orange marmalade
2 tablespoons sugar
2 tablespoons lemon juice

Pour hot water over the tea bag, cover and steep for 5 minutes. Remove tea bag and stir in remaining ingredients. Strain the mixture before serving. Makes roughly 5 cups.

Afternoon Apple Tea

2009-05-01T17:45:00.005-04:00

A very easy and quick church social or afternoon visiting drink. Good for long porch talks and hot days when hot tea or coffee isn't a good idea.

Afternoon Apple Tea

3 cups boiling water
4 cinnamon apple tea bags
1 tablespoon sugar
1 6 oz. frozen apple juice, undiluted
2 cups cool water

Pour boiling water over the tea bags, cover and steep for five minutes. Remove the tea bags and stir in the sugar, apple juice and cool water. Stir well until mixed and chill before serving.

Edible Slime

2009-05-01T17:38:00.005-04:00

Not only is this a good Halloween treat, it's great for grossing out friends or as stage goo for acting productions.

Edible Slime

1 envelope unflavored gelatin
1 banana
2 (6.75 oz.) green citrus fruit drink, chilled & divided
6 large ice cubes

Sprinkle unflavored gelatin over 1/4 cup citrus drink in small saucepan; let stand 1 minute. Over low heat, stir until gelatin dissolves, about 5 minutes. Remove from heat.

Place remaining citrus drink and banana in electric blender; process until smooth. With motor running, add gelatin mixture. Add ice cubes; process on high speed until ice melts. Serve (or pour over head) immediately.

Witches Brew

2009-05-01T17:35:00.004-04:00

Good for Halloween kiddie parties.

Witches Brew

2 cup sugar
2 (13 oz.) lime koolaide envelopes
2 qt. water
46 oz. pineapple juice, chilled
1 qt. ginger ale, chilled

Mix the sugar, water and koolaide packets together and let completely dissolve and chill. Add the pineapple juice and ginger ale just before serving. Makes 4 qts.

Firewater

2009-05-01T17:29:00.003-04:00

This is my absolute favorite drink. It’s good at room temperature or chilled. And definitely makes the most cold or boring SCA events nice and toasty after a mug or two. Making it is kind of like a guessing game.

Firewater

1 gallon of water, minis 2 1/2 cups
2 cups Absolut Kurant Vodka
powdered lemonade mix equal to a little under a gallon worth of flavoring

Cap it and have some fool shake the jug. Make sure that he's sober enough to not squeeze the cap off.

Acapulco Cooler

2009-05-01T17:27:00.003-04:00

If you ever go to New Orleans to the Black Angus Steak House and order a Calypso Cooler, this is it. They will tell you it’s non-alcoholic, but don’t believe them. They seem to think that if you drink more, you’ll eat more steak when actually all you do is appreciate the salad more and realize that no, you can’t stand after sucking down the drink because they have no a/c.

Acapulco Cooler

2 cups pineapple juice
2 teaspoons lime juice
4 oz. tequila
2 cups orange juice

Praline French Toast

2009-05-01T17:23:00.003-04:00

Aside from being REALLY fattening, this is also REALLY good. Great for those vacation mornings when you stay at home and pamper yourself.

Praline French Toast

1 cup light brown sugar
½ cup butter
2 (6 ¼ oz.) pkg of frozen crescent rolls, defrosted
2 tablespoon light corn syrup
6 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt

Stir brown sugar, butter and corn syrup together and cook in a saucepan over medium heat, stirring often until the mixture is smooth. Pour the mix into a lightly greased 13” x 9” baking dish. Place the crescent rolls in a single layer over the mixture.

Whisk eggs, milk, salt and vanilla together and pour it over the rolls. Cover and refrigerate for at least 8 hours. Let stand for 30 minutes at room temperature before preparing to bake.

350°. Bake for 45 minutes and serve immediately.

Deep Fried Biscuits

2009-05-01T16:57:00.003-04:00

Steak and Shake Diners used to serve deep fried biscuits on their breakfast menues. It looked like a hushpuppe covered in powdered sugar.

Deep Fried Biscuits

1 cup all purpose flour
1 tablespoon sugar
1 cup water
½ teaspoon salt
½ cup butter
5 eggs
1 teaspoon grated lemon peel or zest
confectioners sugar
lots of vegetable oil
maple syrup

In a small mixing bowl combine flour, sugar and salt; set aside. In medium saucepan heat the water and butter to boiling. Add the flour mixture in all at once, stirring vigorously until the mixture leaves the side of the pan in a smooth compact ball. Remove from heat. Place the ball mixture in a large bowl. Add the eggs one at a time, beating well after each egg until the batter is smooth and glossy. Add in the peel and mix well.

In a deep fryer (350 °) or a heavy saucepan with 3-4 inches of hot oil, drop the dough by the teaspoonfuls. Turn the dough occasionally so the balls will puff. Fry for 5 minutes or until light golden brown. Drain on a paper towel and drench in powdered sugar before it cools.

***These are best eaten when they’re hot or accompanied by real maple syrup. If you eat too many too fast you get a really bad sugar rush, but it’s worth it.***

Blueberry Buckle

2009-05-01T16:52:00.002-04:00

Buckles are a little like a cobbler only more bready and not quite as moist as a kuchen.

Blueberry Buckle

12 tablespoons unsalted butter, softened and divided
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 ¾ cup flour, divided
1 ½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
½ cup milk
2 cup blueberries, washed & patted dry

325°. Butter a 9” square pan and set aside. In a medium bowl combine 6 T butter, light brown sugar and cinnamon together with an electric beater for 1 minute. Add ¾ C flour slowly until it forms a crumbly mixture. Set aside

Sift together remaining flour, baking powder and salt. Set aside. Beat butter and sugar together on medium speed until creamed. Add eggs, vanilla, and almond extract and beat for 2 minutes on medium speed. Switch to low speed and beat in half of the flour mixture. Add milk just until blended. Then add the rest of the flour mixture and blend until smooth. Fold in the blueberries and spread into the pan evenly. Top with the crumble mix. Bake 50 minutes or until a toothpick comes out clean. Cool cake thoroughly on a wire rack.

Almond Poppy Seed Muffins

2009-05-01T16:44:00.003-04:00

Super moist and succulent muffins.

Almond Poppy Seed Muffins

¼ lb butter, softened
¼ cup vegetable oil
1 ¼ cup sugar
2 eggs
1 ½ cup sour cream
½ teaspoon salt
3 teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla
2 1/3 cup flour
2 Tablespoon poppy seeds

375°. Measure flour, salt, baking soda and baking powder and set aside. In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract and sour cream to butter and oil. Blend until mixture is smooth. Start adding the flour mixture to batter a little at a time until thoroughly blended (do not over beat).

When mixed, remove from mixer and fold in poppy seeds until thoroughly mixed through. Fill the muffin cups 3/4 full. Bake for 20-25 minutes. Check muffins with a toothpick. Do not over bake.

***Store in a sealed container. These’ll turn really quickly, so eat fast or keep them in a dry place.***

Summer Pasta Salad

2009-05-01T16:35:00.004-04:00

Another BBQ basic in my household. I despise prepackaged prepared deli food. I like to make everything from scratch when it comes to summer food.

Summer Pasta Salad

3 cup (8 oz.) cooked rotini pasta
¾ cup frozen baby peas, thawed
½ cup shredded cheddar cheese
½ cup sliced white mushrooms raw
1 cup ranch dressing
½ cup sour cream
1/8 cup sweet red pepper, finely chopped

Toss all ingredients. Refrigerate and serve chilled. Makes 10 cups.

Jesse’s Blender Corn Soufflé

2009-05-01T16:33:00.002-04:00

Another of my dad's more daring and yummy recipes.

Jesse’s Blender Corn Soufflé

10 oz. defrosted box of frozen corn
3 Eggs, separated¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons of mayonnaise
1/4 cup flour

350°. Blend corn, yolks, butter, milk, flour, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.

Jesse’s Blender Spinach Soufflé

2009-05-01T16:24:00.003-04:00

My dad had some very strange cooking notions. Especially when it came to what kids would and would not eat. His spinach and broccoli souffles were always a hit though and rarely saw the light of left-overs.

Jesse’s Blender Spinach Soufflé

10 oz. defrosted box of spinach
3 eggs, separated
¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons mayonnaise

350°. Blend spinach, yolks, butter, milk, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.

***For broccoli soufflé follow the same recipe, only substitute the chopped frozen broccoli for the spinach.***

Horseradish Potato Salad

2009-05-01T16:20:00.003-04:00

This is a staple of 4th of July BBQs for me. There's a cool quality to the salad that makes the summer seem not so hot.

Horseradish Potato Salad

4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped

Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.

Hashbrown Casserole

2009-05-01T16:16:00.003-04:00

I love good hashbrown casserole. When Cracker Barrel first started serving it I'd eat it up. Now I'm picky over whether the potatoes are done enough and crispy or not. The trick seems to be to use frozen hasbrowns or Potatoes O'Brien.

Hashbrown Casserole

1 bag of frozen shredded hash browns
½ cup finely chopped onion
1 (10 ½ oz) can cream of chicken soup
salt & pepper to taste
1 ¾ cup cheddar cheese

350°. Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil and cook until the hash browns are tender, and brown. Drain the hash browns and set aside.

Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook for 30 minutes or until golden brown.

Pasta e Fagioli

2009-05-01T16:12:00.005-04:00

Okay, this recipe is hard to share because no one really has ever written it down. My grandma learned from her mother, and when my mom was visiting at Dad's house, she learned to make it by watching his mom ( I always thought her name was Grace, but I got that confused because they lived on Grace Street. Grandma's real name was Delores but everyone called her "Aunt Honey" since she had so many sisters in her big Italian family). I'm not even sure after 4 generations of interpretations away from Italy if this even qualifies as Pasta E Faggoli (i pronounce it like Pahst-ah-FIH-johl... i could be wrong, but that's how I thought I heard my Uncle and Dad say it.)

First dice up two medium onions (or one big 'un) and garlic (i buy garlic chopped already in a jar). This is all you need for the fry stage, but I often add chopped green or yellow summer squash and/or chopped tomatoes. For added flavor, you can also use ham, bacon, a pork chop or remains of a ham dinner/ hambone at this stage too, but it still tastes great meatless.

Heat up a few tablespoons of olive oil on the bottom of the soup pot, then add in your diced/ chopped veggies and any ham/ pork. let it sizzle and brown, stirring to keep it from sticking to the pot. Have a cup of water handy to add just at the point where it's browned before it starts to burn. Add the water and stir in 2 small cans of tomato paste (12 oz total?) fill the soup pot about 1/3 with water. if you added a hambone, leave it in there for now- pick off the meat later. add the seasonings- this is to taste: oregano, parsley, salt, pepper, and majoram if you've got it. turn the heat down to low or low-med to let it simmer. Add a couple handfuls of barley and a handful of lentils. Leave the lid half off. stir it in passing now and then. If the water is too low from simmering off, add more)

After an hour or so (longer if you have the time!), fill up the pot with water, stir, add some noodles, like ditalini or elbow macaroni, anything like that. When the noodles are done, it's ready to eat! we usually have either ham sandwhiches or Cheese sandwhiches with this.