Mac and Cheese
By Carolyn Wallach
[I have made a few recipes for mac and cheese over the years, and found most of them a bit fussy and time consuming. Carolyn came over one day and whipped this up in the time that it took to boil the pasta, and the kids AND adults scarfed it down. I've been copying it ever since, and occasionally throwing in a few variations like adding in bacon bits or peas or broccoli. Best of all, it uses ingredients I usually have in the house. Enjoy!]
Ingredients:
2 lbs. pasta (elbows, spirals, ...)
1 stick butter
~1/4 c. flour
2-3 c. milk, half and half, cream, or combination of
2 chicken bouillon cubes
black pepper
about 1 lb. cheese - at least 1/2 lb American cheese, other half whatever - cheddar, american, muenster, etc...
Directions:
Cook Pasta. When done, drain and put in bowl or back in pot.
In another pot, melt butter. Whisk in flour to make a wet rue. Cook but don't brown.
Whisk in milk/cream and cook more a bit.
Add in bouillon cubes and pepper and stir.
Add in chunks of cheese all while stirring. When all melted, pour over ready pasta, toss, and serve.
Enjoy!
Monday, June 11, 2012
Pane Cotta - Dina
Pane Cotta
By Dina
~3 Tbs. olive oil
4-6 oz. chopped pancetta, bacon, or salt pork
1 head Escarole
1/2 head Savoy Cabbage
1-2 cans chicken broth
2 small zucchinis, sliced and precooked
1-2 cans white kidney beans (cannelloni beans), drained and rinsed
Badia or mixed spices (garlic, parsley, salt, pepper, oregano...) - a few shakes
few shakes of dried red pepper flakes (to taste)
1/2 - 3/4 c. grated parm cheese
about 1/2 bag of seasoned cubed stuffing ( I used Pepperidge farms); can also use seasoned bread crumbs, old crusty bread, etc...
Directions:
In a large pan, fry up but don't burn olive oil and pancetta. Chop up and add in escarole and cabbage. Add in chicken broth and cook greens down to almost soft. Add in beans and zucchini. Cook. Add in spices and pepper. Make sure all is cooked (about 10 min) and has quite a bit of juice to it. Add in cheese, then lastly add in bread/stuffing and toss, then transfer to platter and serve.
[I was told that this was originally a "peasant's" dish, using up the leftover greens and old bread. I had it at a restaurant and loved it. Sort of like a lazy pasta fagioli. You can add in whatever veggies you like. ]
By Dina
~3 Tbs. olive oil
4-6 oz. chopped pancetta, bacon, or salt pork
1 head Escarole
1/2 head Savoy Cabbage
1-2 cans chicken broth
2 small zucchinis, sliced and precooked
1-2 cans white kidney beans (cannelloni beans), drained and rinsed
Badia or mixed spices (garlic, parsley, salt, pepper, oregano...) - a few shakes
few shakes of dried red pepper flakes (to taste)
1/2 - 3/4 c. grated parm cheese
about 1/2 bag of seasoned cubed stuffing ( I used Pepperidge farms); can also use seasoned bread crumbs, old crusty bread, etc...
Directions:
In a large pan, fry up but don't burn olive oil and pancetta. Chop up and add in escarole and cabbage. Add in chicken broth and cook greens down to almost soft. Add in beans and zucchini. Cook. Add in spices and pepper. Make sure all is cooked (about 10 min) and has quite a bit of juice to it. Add in cheese, then lastly add in bread/stuffing and toss, then transfer to platter and serve.
[I was told that this was originally a "peasant's" dish, using up the leftover greens and old bread. I had it at a restaurant and loved it. Sort of like a lazy pasta fagioli. You can add in whatever veggies you like. ]
Monday, March 26, 2012
Stuffed Artichokes (and story) - Dina
Stuffed Artichokes
By Dina
[The first time I had artichokes at Auntie Tina's house, I had to be taught how to eat them. It also did not come naturally to my daughter, but now that she has the hang of it, scraping every last bit with her bottom teeth, she is as hooked on them as I. I was recently asked what my favorite food was, and I thought that if I had to choose my last meal, what would I ask for? And it was stuffed artichokes! I unfortunately did not get Auntie's actual recipe, but I've been winging it for several years, and still keep enjoying them. There are many variations of this, I'm sure, but this will be pretty basic, and you can add what you like....like a bit of browned sausage, mushrooms, or onions. Mangia.....
And of course it reminds me of a story..........
My Dad told us a bunch of stories about taking food to school as a little boy. Because his food was often different from the average kid's lunch, he was often embarrassed, and even threw away some lunches because of the embarrassment. For example, one day, the oil from his salami sandwich and other items made a big stain on his paper lunchbag. The teacher (...who's name I don't know but will forever be remembered as "...that miserable bitch of a teacher!") held the bag up in front of the class with one hand, while pinching her nose closed with the other, and yelled, "Who does this belong to!!??!!" ... and poor dad, too ashamed now to claim it, watched as she threw it into the garbage. It was probably gourmet by today's standards, but he didn't dare speak to claim it, but went hungry that day instead. Another time, he was actually very happy to have been made a stuffed artichoke by his mom. Proudly, he sat down at the lunch table at school, carefully unwrapping his meal, probably imagining that the other kids would be impressed---jealous, even. Until.... some rotten little kid jumped up and pointed at my Dad, yelling, "Hey, everybody, look at the Guinea eating a flower!!"
I hope Dad eventually put that kid on Auntie Tootsie's "to-be-ambushed-from-the-tree-on-the-way-home-from-school" list!!]
Recipe:
3-4 whole fresh artichokes
Prepared bread crumb mix (with herbs, parm cheese, salt and pepper, etc...)
evoo
white wine (or balsamic vinegar)
water for pot, and more to refill as it evaporates
optional: extra garlic, onions, mushrooms, browned sausage, bacon...)
Prepare the artichokes by snipping off the pointy tips with scissors. Rinse the artichokes. Remove the stalk with a knife so that artichoke sits flat on its bottom, but do not discard stalk. Push open artichoke leaves while filling all of the gaps with the bread crumb mixture. (I do this inside a bowl, since it is messy and much will fall out while you're doing it.) Sit it upright in a pot. Do the same with the others, and wedge them into an appropriately sized pot so that they won't tip over. Drizzle evoo over the tops of them (~2 T. each), then drizzle white wine over them. Throw the stalks in the empty spaces. Fill pot with enough water to go about 1/3 up the artichokes. Cover pot, and bring to a boil, then turn it down a bit, but continue boiling gently, covered, for about 45 minutes, or until you can remove a leaf from the outside easily. You will have to replace some water once or twice during the process, otherwise they'll burn to the bottom of the pot. When they're done, remove them to plates, let them cool a bit, and serve. I usually sprinkle more wine or balsamic on them, but that's just me. You can also put vinegar, wine, or dressing on the side, and dip them as you eat. And don't forget the stalks - they're tender and edible; and also don't forget to scrape out the choke when you get to it, otherwise you'll be doing just that!
Lastly, just another variation: If using sausage, bacon, mushrooms, onions, etc, you can brown them in a pan with the olive oil, and add the breading to that pan, THEN stuff the artichokes and cook them. Your choice! Also, if you have a steamer, you can use that too. Enjoy.
By Dina
[The first time I had artichokes at Auntie Tina's house, I had to be taught how to eat them. It also did not come naturally to my daughter, but now that she has the hang of it, scraping every last bit with her bottom teeth, she is as hooked on them as I. I was recently asked what my favorite food was, and I thought that if I had to choose my last meal, what would I ask for? And it was stuffed artichokes! I unfortunately did not get Auntie's actual recipe, but I've been winging it for several years, and still keep enjoying them. There are many variations of this, I'm sure, but this will be pretty basic, and you can add what you like....like a bit of browned sausage, mushrooms, or onions. Mangia.....
And of course it reminds me of a story..........
My Dad told us a bunch of stories about taking food to school as a little boy. Because his food was often different from the average kid's lunch, he was often embarrassed, and even threw away some lunches because of the embarrassment. For example, one day, the oil from his salami sandwich and other items made a big stain on his paper lunchbag. The teacher (...who's name I don't know but will forever be remembered as "...that miserable bitch of a teacher!") held the bag up in front of the class with one hand, while pinching her nose closed with the other, and yelled, "Who does this belong to!!??!!" ... and poor dad, too ashamed now to claim it, watched as she threw it into the garbage. It was probably gourmet by today's standards, but he didn't dare speak to claim it, but went hungry that day instead. Another time, he was actually very happy to have been made a stuffed artichoke by his mom. Proudly, he sat down at the lunch table at school, carefully unwrapping his meal, probably imagining that the other kids would be impressed---jealous, even. Until.... some rotten little kid jumped up and pointed at my Dad, yelling, "Hey, everybody, look at the Guinea eating a flower!!"
I hope Dad eventually put that kid on Auntie Tootsie's "to-be-ambushed-from-the-tree-on-the-way-home-from-school" list!!]
Recipe:
3-4 whole fresh artichokes
Prepared bread crumb mix (with herbs, parm cheese, salt and pepper, etc...)
evoo
white wine (or balsamic vinegar)
water for pot, and more to refill as it evaporates
optional: extra garlic, onions, mushrooms, browned sausage, bacon...)
Prepare the artichokes by snipping off the pointy tips with scissors. Rinse the artichokes. Remove the stalk with a knife so that artichoke sits flat on its bottom, but do not discard stalk. Push open artichoke leaves while filling all of the gaps with the bread crumb mixture. (I do this inside a bowl, since it is messy and much will fall out while you're doing it.) Sit it upright in a pot. Do the same with the others, and wedge them into an appropriately sized pot so that they won't tip over. Drizzle evoo over the tops of them (~2 T. each), then drizzle white wine over them. Throw the stalks in the empty spaces. Fill pot with enough water to go about 1/3 up the artichokes. Cover pot, and bring to a boil, then turn it down a bit, but continue boiling gently, covered, for about 45 minutes, or until you can remove a leaf from the outside easily. You will have to replace some water once or twice during the process, otherwise they'll burn to the bottom of the pot. When they're done, remove them to plates, let them cool a bit, and serve. I usually sprinkle more wine or balsamic on them, but that's just me. You can also put vinegar, wine, or dressing on the side, and dip them as you eat. And don't forget the stalks - they're tender and edible; and also don't forget to scrape out the choke when you get to it, otherwise you'll be doing just that!
Lastly, just another variation: If using sausage, bacon, mushrooms, onions, etc, you can brown them in a pan with the olive oil, and add the breading to that pan, THEN stuff the artichokes and cook them. Your choice! Also, if you have a steamer, you can use that too. Enjoy.
Monday, March 19, 2012
Cream Cheese Frosting - Tina
Cream Cheese Frosting
By Tina Pirruccio, from friend Connie Branciforte
8 oz. cream cheese, softened
1/4 c. margarine (whip until creamy)
3 1/2 c. confectioners sugar
2 tsp. vanilla
Mix together with electric mixer.
By Tina Pirruccio, from friend Connie Branciforte
8 oz. cream cheese, softened
1/4 c. margarine (whip until creamy)
3 1/2 c. confectioners sugar
2 tsp. vanilla
Mix together with electric mixer.
Miracle Pie Crust - Tina
Miracle Pie Crust
By Tina Pirruccio
4 c. flour
1 3/4 c. shortening
1 tsp. salt
1 T. sugar
Mix together; Beat and add the following:
1 egg
1 T. white vinegar
1/2 c. cold water
Add to flour mixture. Mix well and roll out.
Bake at 400 degrees 8-10 min.
By Tina Pirruccio
"This recipe was given to me years ago from Cousin Constance Gallo. I have never used any other pie crust recipe but this one. It's easy to make and you don't have to handle it as carefully as others. It makes 4 shells. I have even used it to make up some cookie recipes." - Tina
4 c. flour
1 3/4 c. shortening
1 tsp. salt
1 T. sugar
Mix together; Beat and add the following:
1 egg
1 T. white vinegar
1/2 c. cold water
Add to flour mixture. Mix well and roll out.
Bake at 400 degrees 8-10 min.
Baked Corn - Sharon
Baked Corn
By Sharon Pryor
Makes 4-6 servings
2 T. butter or margarine
1 1/2 T. flour
1 c. milk
1 can (1 lb. 1 oz.) cream style corn
1 T. Sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1 c. cracker crumbs
Preheat oven to 350 degrees.
Melt butter or margarine in a skillet or saucepan. Add flour. Mix until blended. Gradually add milk, and mix until well blended and smooth. Cook, stirring constantly, until mixture comes to a boil. Add corn, sugar, salt and pepper. Mix well. Cook until heated through. Remove from heat. Stir in beaten eggs.
Spoon into a greased 1 1/2 qt. casserole dish. Bake for 1 hour, or until knife inserted into center comes out clean.
By Sharon Pryor
Makes 4-6 servings
2 T. butter or margarine
1 1/2 T. flour
1 c. milk
1 can (1 lb. 1 oz.) cream style corn
1 T. Sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1 c. cracker crumbs
Preheat oven to 350 degrees.
Melt butter or margarine in a skillet or saucepan. Add flour. Mix until blended. Gradually add milk, and mix until well blended and smooth. Cook, stirring constantly, until mixture comes to a boil. Add corn, sugar, salt and pepper. Mix well. Cook until heated through. Remove from heat. Stir in beaten eggs.
Spoon into a greased 1 1/2 qt. casserole dish. Bake for 1 hour, or until knife inserted into center comes out clean.
Sharon's Steak and Noodle Toss - Sharon
Sharon's Steak and Noodle Toss
By Sharon Pryor
2-3 lbs. beef round steak, cut into strips (like stir-fry strips)
2 large green peppers, cut in strips
1 medium onion, chopped
1 large can mushrooms, (stems and pieces)
2 1-lb. cans of Italian style stewed tomatoes
1 large bag of med. or wide egg noodles (16 oz.)
salt and pepper to taste
garlic salt to taste
1 tsp. oregano
In large frying pan, add 2-3 T. vegetable oil (not evoo). Heat oil, then add strips of steak. Stir and saute a bit.
Add sliced peppers and onion; Stir.
Add salt and pepper, and garlic salt. Stir.
Saute until steak just starts to brown a bit and peppers and onions start to soften.
Add tomatoes and mushrooms.
Add oregano. Stir well.
(Taste to see if you want to add more garlic salt)
Saute on low heat until all ingredients are cooked. DO NOT OVERCOOK MEAT.
Set aside but keep warm.
Cook noodles according to directions. Drain.
Put hot noodles in large serving bowl.
Add steak and pepper mix, including juices, to noodles.
Toss together in a bowl, and serve.
Optional: Sprinkle grated cheese on top before serving.
By Sharon Pryor
2-3 lbs. beef round steak, cut into strips (like stir-fry strips)
2 large green peppers, cut in strips
1 medium onion, chopped
1 large can mushrooms, (stems and pieces)
2 1-lb. cans of Italian style stewed tomatoes
1 large bag of med. or wide egg noodles (16 oz.)
salt and pepper to taste
garlic salt to taste
1 tsp. oregano
In large frying pan, add 2-3 T. vegetable oil (not evoo). Heat oil, then add strips of steak. Stir and saute a bit.
Add sliced peppers and onion; Stir.
Add salt and pepper, and garlic salt. Stir.
Saute until steak just starts to brown a bit and peppers and onions start to soften.
Add tomatoes and mushrooms.
Add oregano. Stir well.
(Taste to see if you want to add more garlic salt)
Saute on low heat until all ingredients are cooked. DO NOT OVERCOOK MEAT.
Set aside but keep warm.
Cook noodles according to directions. Drain.
Put hot noodles in large serving bowl.
Add steak and pepper mix, including juices, to noodles.
Toss together in a bowl, and serve.
Optional: Sprinkle grated cheese on top before serving.
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