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.
Monday, March 12, 2012
Cherry and Blueberry Squares
CHERRY AND BLUEBERRY SQUARES
By Patricia D’Amato (Marc's mom)
3 cups flour
1 cup sugar
1 cup Crisco
2 tsp. baking powder
2 eggs
1 Tbs. vanilla extract
½ tsp. salt
Mix above until crumbly.
Lay half on bottom of a 9x13” pyrex dish. (Do not grease dish)
Add two cans of your favorite pie filling on top: cherry, blueberry, apple, pineapple, etc..
Then sprinkle remaining mixture on top.
Bake 25-35 minutes at 350 degrees until top is golden brown. Cool completely, then cut into squares. Serve.
This dessert always goes quickly, whether at home or at a picnic. It can be served warm or cold, and with a dollop of whipped cream.
Fabulous and easy!
By Patricia D’Amato (Marc's mom)
3 cups flour
1 cup sugar
1 cup Crisco
2 tsp. baking powder
2 eggs
1 Tbs. vanilla extract
½ tsp. salt
Mix above until crumbly.
Lay half on bottom of a 9x13” pyrex dish. (Do not grease dish)
Add two cans of your favorite pie filling on top: cherry, blueberry, apple, pineapple, etc..
Then sprinkle remaining mixture on top.
Bake 25-35 minutes at 350 degrees until top is golden brown. Cool completely, then cut into squares. Serve.
This dessert always goes quickly, whether at home or at a picnic. It can be served warm or cold, and with a dollop of whipped cream.
Fabulous and easy!
Caesar Salad Dressing - friend
CAESAR SALAD DRESSING
By Christine Rodrigue (friend)
1 cup mayonnaise
1 egg, beaten, or ¼ cup egg substitute
¼ cup grated parmesan cheese
2 Tbs. water
2 Tbs. olive oil
1 ½ Tbs. lemon juice
1 Tbs. Anchovy paste
2 cloves garlic, pressed (more if preferred)
2 Tbs. sugar
½ tsp. ground pepper
¼ tsp. salt
¼ tsp. dried parsley flakes, crushed fine
Combine all ingredients in a shaker cup and shake well. Cover and chill for several hours so that flavors can develop. Makes approx. 2 cups.
Serve with fresh crunchy romaine lettuce, and shavings of fresh parmesan cheese.
By Christine Rodrigue (friend)
1 cup mayonnaise
1 egg, beaten, or ¼ cup egg substitute
¼ cup grated parmesan cheese
2 Tbs. water
2 Tbs. olive oil
1 ½ Tbs. lemon juice
1 Tbs. Anchovy paste
2 cloves garlic, pressed (more if preferred)
2 Tbs. sugar
½ tsp. ground pepper
¼ tsp. salt
¼ tsp. dried parsley flakes, crushed fine
Combine all ingredients in a shaker cup and shake well. Cover and chill for several hours so that flavors can develop. Makes approx. 2 cups.
Serve with fresh crunchy romaine lettuce, and shavings of fresh parmesan cheese.
Ricotta Pie - Aunt Joan
CASSADA (RICOTTA PIE) WITH COOKIE CRUST
By Joan DeRosa
This recipe, and many more, were given to me from my husband Marc's relatives. On his Italian side, he has his father, Arthur and wife Ofelia, and his Aunt Joan, and cousins Elaine and Bob. They are all wonderful cooks and I will be sharing many of their recipes. Many are similar to our family's, but some have a different twist. They are all delicious, and I thank them for sharing their wealth of cooking talent.
Crust - pretty much the same as white “S” cookies:
3 eggs
½ cup sugar
4 oz. Crisco
1.5 tsp. almond extract
1.5 tsp. vanilla extract
3 tsp. baking powder
About 2 cups flour
Mix together in mixer, adding flour until it stops being “tacky”
Roll onto wax paper (should make 3 crusts for 9 in. pies)
FILLING:
3 lbs. ricotta cheese
3 eggs
1 tsp. cinnamon
¾ - 1 ½ cup sugar (to taste)
Milk to cut/thin if necessary.
Roll pie crusts and place in 9” pie plates. Prick bottom a few times with a fork.
Fill to lip with ricotta filling.
Bake at 350 degrees for about 30 minutes on bottom rack, then raise to top rack and bake until toothpick comes out dry.
When cool, you can sprinkle confectioners sugar or cinnamon on top.
Enjoy!!
By Joan DeRosa
This recipe, and many more, were given to me from my husband Marc's relatives. On his Italian side, he has his father, Arthur and wife Ofelia, and his Aunt Joan, and cousins Elaine and Bob. They are all wonderful cooks and I will be sharing many of their recipes. Many are similar to our family's, but some have a different twist. They are all delicious, and I thank them for sharing their wealth of cooking talent.
Crust - pretty much the same as white “S” cookies:
3 eggs
½ cup sugar
4 oz. Crisco
1.5 tsp. almond extract
1.5 tsp. vanilla extract
3 tsp. baking powder
About 2 cups flour
Mix together in mixer, adding flour until it stops being “tacky”
Roll onto wax paper (should make 3 crusts for 9 in. pies)
FILLING:
3 lbs. ricotta cheese
3 eggs
1 tsp. cinnamon
¾ - 1 ½ cup sugar (to taste)
Milk to cut/thin if necessary.
Roll pie crusts and place in 9” pie plates. Prick bottom a few times with a fork.
Fill to lip with ricotta filling.
Bake at 350 degrees for about 30 minutes on bottom rack, then raise to top rack and bake until toothpick comes out dry.
When cool, you can sprinkle confectioners sugar or cinnamon on top.
Enjoy!!
Incredible Punch - Laura Boone (friend)
INCREDIBLE PUNCH
By Laura Boone
This recipe is from my dear friend Laura, who has given me many, many recipes over the years. She is a fabulous cook and hostess, and her recipes are always a big hit. - Dina
2 bottles (46 oz?) cran-raspberry juice
1 bottle (32 oz) pina colada mix
2 liter bottle raspberry ginger ale soda
Raspberries (optional)
Combine first two ingredients and freeze overnight (or more). Remove 30 minutes before serving. Place in large punch bowl and slowly add ginger ale. You can break up the frozen block to make it all into a slush. Garnish with fresh raspberries.
[This punch is so easy and absolutely delicious. Also, the majority can be made way ahead of time, so it’s great for parties. We also serve it with spirits on the side for adult parties. It’s even better with some rum, coconut rum, or vodka. Double yum!!
It can also be made with diet juice and soda, ……but, why?]
By Laura Boone
This recipe is from my dear friend Laura, who has given me many, many recipes over the years. She is a fabulous cook and hostess, and her recipes are always a big hit. - Dina
2 bottles (46 oz?) cran-raspberry juice
1 bottle (32 oz) pina colada mix
2 liter bottle raspberry ginger ale soda
Raspberries (optional)
Combine first two ingredients and freeze overnight (or more). Remove 30 minutes before serving. Place in large punch bowl and slowly add ginger ale. You can break up the frozen block to make it all into a slush. Garnish with fresh raspberries.
[This punch is so easy and absolutely delicious. Also, the majority can be made way ahead of time, so it’s great for parties. We also serve it with spirits on the side for adult parties. It’s even better with some rum, coconut rum, or vodka. Double yum!!
It can also be made with diet juice and soda, ……but, why?]
Polish Borscht - Layne Ogorzalek Xenelis
POLISH BORSCHT
By Layne Ogorzalek-Xenelis
This is my family’s traditional version of white borscht that was served on Easter Sunday. With so many of my Polish relatives living nearby, we would often travel from house to house, visiting and having a bowl of borscht at each. Everyone had a slightly different version of this, but they were all similar. The best “fresh” kielbasa was usually found somewhere in Meriden or New Britain, and most store-bought brands were considered almost laughable. Imagine, a “kielbasa snob!” But now you might be able to find some decent brands if your market has a Polish section. Martin Rosol makes a nice mainstream kielbasa that can be used if you’re not near a Polish meat store.
My mother, like all of her relatives, made this every Easter. My grandfather, father, and I would add in our “fixins” and slurp away. But I must admit, it is really an acquired taste. If you’re looking to try something new for your family, don’t try this. It took my dad many years to appreciate borscht. Even he described it as looking and tasting like “sour dishwater” at first. I tried making it for my family, hoping that my kids would embrace their Polish side, and give it a chance…….
First, my husband set the tone by running from the room saying that it looked and smelled like a baby threw up in the pot. That pretty much set the tone for how my kids would react to it. My son was able to tolerate a few spoonfuls, and for trying it for the first time, I considered that a success.
I guess I’ll just have to try again next year. But if you're Polish and were raised with this, my cousin Layne makes the best - just like my mother used to make. Enjoy, if you dare.
Recipe:
10 cups water
1 large fresh kielbasa
2-3 chicken bouillon cubes
1 pkg soup vegetables (found in produce section - parsnip, celery, carrots, parsley, onion)
2 eggs
½ cup flour
1 pint heavy cream
½ cup water
1 large can chicken broth (about 32 oz)
¼ - ½ cup white vinegar
Sides/”fixins”:
Kielbasa, from above, sliced
Hard boiled eggs, sliced
Canned sliced mushrooms, or fresh cooked and sliced
Horseradish
Bread (rye, pumpernickel, etc…)
Steps:
In large pot, boil water, kielbasa, bouillon, and vegetables. Make sure to prick the kielbasa all over with a fork to let flavor out into the soup. Boil about 30 min.
Skim out the vegetables and discard (…or, I give them to the dogs) Remove kielbasa and set aside for later. In a separate bowl, mix together eggs, flour, cream, then add enough water to make about 3 ½ to 4 cups. Whisk into broth. Add chicken broth, vinegar, salt and pepper to taste. (note, soup may look a bit curdled. This is OK! Cook for a little while.
When serving, create a small buffet of the fixins. Add a bit of each to a bowl, then cover with the soup broth. Have a little bread on the side, and enjoy.
Happy Easter!
PS - also great to have Babka bread on Easter morning!
By Layne Ogorzalek-Xenelis
This is my family’s traditional version of white borscht that was served on Easter Sunday. With so many of my Polish relatives living nearby, we would often travel from house to house, visiting and having a bowl of borscht at each. Everyone had a slightly different version of this, but they were all similar. The best “fresh” kielbasa was usually found somewhere in Meriden or New Britain, and most store-bought brands were considered almost laughable. Imagine, a “kielbasa snob!” But now you might be able to find some decent brands if your market has a Polish section. Martin Rosol makes a nice mainstream kielbasa that can be used if you’re not near a Polish meat store.
My mother, like all of her relatives, made this every Easter. My grandfather, father, and I would add in our “fixins” and slurp away. But I must admit, it is really an acquired taste. If you’re looking to try something new for your family, don’t try this. It took my dad many years to appreciate borscht. Even he described it as looking and tasting like “sour dishwater” at first. I tried making it for my family, hoping that my kids would embrace their Polish side, and give it a chance…….
First, my husband set the tone by running from the room saying that it looked and smelled like a baby threw up in the pot. That pretty much set the tone for how my kids would react to it. My son was able to tolerate a few spoonfuls, and for trying it for the first time, I considered that a success.
I guess I’ll just have to try again next year. But if you're Polish and were raised with this, my cousin Layne makes the best - just like my mother used to make. Enjoy, if you dare.
Recipe:
10 cups water
1 large fresh kielbasa
2-3 chicken bouillon cubes
1 pkg soup vegetables (found in produce section - parsnip, celery, carrots, parsley, onion)
2 eggs
½ cup flour
1 pint heavy cream
½ cup water
1 large can chicken broth (about 32 oz)
¼ - ½ cup white vinegar
Sides/”fixins”:
Kielbasa, from above, sliced
Hard boiled eggs, sliced
Canned sliced mushrooms, or fresh cooked and sliced
Horseradish
Bread (rye, pumpernickel, etc…)
Steps:
In large pot, boil water, kielbasa, bouillon, and vegetables. Make sure to prick the kielbasa all over with a fork to let flavor out into the soup. Boil about 30 min.
Skim out the vegetables and discard (…or, I give them to the dogs) Remove kielbasa and set aside for later. In a separate bowl, mix together eggs, flour, cream, then add enough water to make about 3 ½ to 4 cups. Whisk into broth. Add chicken broth, vinegar, salt and pepper to taste. (note, soup may look a bit curdled. This is OK! Cook for a little while.
When serving, create a small buffet of the fixins. Add a bit of each to a bowl, then cover with the soup broth. Have a little bread on the side, and enjoy.
Happy Easter!
PS - also great to have Babka bread on Easter morning!
Chorizo Soup - Elaine DeRosa
CHOURICO/CHORIZO SOUP
By Elaine DeRosa (Marc's cousin)
3 Quarts chicken stock
1 onion, chopped
Olive oil
Garlic, about 2-3 cloves, minced
3 carrots, chopped or sliced
1 head of escarole, or kale (I use a bag of frozen chopped kale)
2-3 bay leaves
2 lbs. chourico or linguista (Portugese sausage)
Starch - cannelloni beans, diced potatoes, rice, pasta like orzo - whatever you like)
In a large stock pot, start with a few tablespoons of olive oil. Saute onion until clear. Add garlic and carrots. Add chicken stock and boil. Add in bay leaves and escarole or kale. Boil for a while. Slice chourico into bite sized pieces/rounds, and add to mix. Add beans or potatoes. ( if using pasta, cook beforehand so that it doesn’t absorb all the broth). Boil for a while until the chourico flavors the soup. Serve hot.
[Author’s note: My family loves this! The chourico has enough spices in it to flavor the soup, so you needn’t add more, unless you want to,. We have it with a loaf of Italian or Portugese bread. Also, you may see this in the store as chourico or chorizo. Both are fine - one is Portugese and one is Spanish. And lastly, like any soup, you can add whatever you want - celery, spinach, tomatoes….whatever is in your fridge.]
Enjoy!
By Elaine DeRosa (Marc's cousin)
3 Quarts chicken stock
1 onion, chopped
Olive oil
Garlic, about 2-3 cloves, minced
3 carrots, chopped or sliced
1 head of escarole, or kale (I use a bag of frozen chopped kale)
2-3 bay leaves
2 lbs. chourico or linguista (Portugese sausage)
Starch - cannelloni beans, diced potatoes, rice, pasta like orzo - whatever you like)
In a large stock pot, start with a few tablespoons of olive oil. Saute onion until clear. Add garlic and carrots. Add chicken stock and boil. Add in bay leaves and escarole or kale. Boil for a while. Slice chourico into bite sized pieces/rounds, and add to mix. Add beans or potatoes. ( if using pasta, cook beforehand so that it doesn’t absorb all the broth). Boil for a while until the chourico flavors the soup. Serve hot.
[Author’s note: My family loves this! The chourico has enough spices in it to flavor the soup, so you needn’t add more, unless you want to,. We have it with a loaf of Italian or Portugese bread. Also, you may see this in the store as chourico or chorizo. Both are fine - one is Portugese and one is Spanish. And lastly, like any soup, you can add whatever you want - celery, spinach, tomatoes….whatever is in your fridge.]
Enjoy!
Angel Hair Pasta with Crab
ANGEL HAIR PASTA WITH CRAB
By Susan Carlson-Lynch (friend)
2 Tbs margarine/butter
¼ cup olive oil
½ cup sliced green onions
1 clove garlic, minced
2 medium ripe tomatoes, peeled, seeded, and chopped
¼ cup dry white wine
1 tbs. lemon juice
½ lb. cooked crab, flaked (~ 2 cans)
¼ cup chopped fresh parsley
1 lb. angel hair pasta, cooked
In large frying pan, over medium heat, place butter and oil. When butter is melted, add onion, garlic, tomatoes and wine. Cook, stirring, until mixture boils. Lower heat to just simmer, and simmer for 2 minutes. Add lemon juice, crab, and parsley. Season with salt and pepper. Spoon over cooked pasta and serve. (may add grated parm)
Serves 4.
By Susan Carlson-Lynch (friend)
2 Tbs margarine/butter
¼ cup olive oil
½ cup sliced green onions
1 clove garlic, minced
2 medium ripe tomatoes, peeled, seeded, and chopped
¼ cup dry white wine
1 tbs. lemon juice
½ lb. cooked crab, flaked (~ 2 cans)
¼ cup chopped fresh parsley
1 lb. angel hair pasta, cooked
In large frying pan, over medium heat, place butter and oil. When butter is melted, add onion, garlic, tomatoes and wine. Cook, stirring, until mixture boils. Lower heat to just simmer, and simmer for 2 minutes. Add lemon juice, crab, and parsley. Season with salt and pepper. Spoon over cooked pasta and serve. (may add grated parm)
Serves 4.
Aunt Joan and Elaine's Lasagna - Joan DeRosa (Marc's Aunt)
AUNT JOAN AND ELAINE’S LASAGNA
By Joan and Elaine DeRosa
Need a Deep lasagna pan
2 lbs / 2 pkgs of lasagna
Sauce:
3-4 large cans crushed tomatoes
3 small cans tomato paste
2 onions, chopped
Garlic (several cloves, crushed)
Salt, pepper, bay leaf (3), spices
1.5 lbs. sausage
1.5 lbs. pork chops, boneless
1.5 lbs. hamburg, made into meatballs (with bread crumbs, parmesan cheese, parsley, garlic, egg)
1 lb. shredded mozzarella cheese
Ricotta filling: mix together:
3-4 lbs. “Sam Maulucci & Sons” brand, if available, ricotta cheese
3 eggs
Parsley
Pepper
½ - ¾ lb. grated parmesan cheese
In large pot, fry sausage, pork chops, and meatballs. Set aside meat.
In same pot, saute olive oil, onions, garlic. Add crushed tomatoes, tomato paste, spices (**author’s note: I use Badia Complete Seasoning - it has everything in it for spices.)
Add meat into sauce and cook for 1-2 hours. Meat will be very tender.
In the meantime make ricotta mixture and set aside.
When sauce is done, remove meat and chop up into bowl.
In a large pot, boil water. Cook 6-7 pieces of lasagna at a time until al dente (about 5 min)
Assembly:
In deep lasagna pan, put a layer of sauce. On bottom, lay a layer of lasagna pasta. (put next batch of raw lasagna into boiling pot of water). Use 1/3 of meat and spread over pasta. Use ¼ of ricotta mix and spread over meat. Spread ¼ of Mozz. Cheese and some parmesan. Cover with a layer of sauce. Repeat. Repeat. Last layer has pasta - ricotta - sauce - mozz/parm (no meat)
Bake at 350 degrees for about 45-60 min. Broil top for a few minutes until slightly browned. Remove and let it set for at least 15-30 min. \
Enjoy!!!
By Joan and Elaine DeRosa
Need a Deep lasagna pan
2 lbs / 2 pkgs of lasagna
Sauce:
3-4 large cans crushed tomatoes
3 small cans tomato paste
2 onions, chopped
Garlic (several cloves, crushed)
Salt, pepper, bay leaf (3), spices
1.5 lbs. sausage
1.5 lbs. pork chops, boneless
1.5 lbs. hamburg, made into meatballs (with bread crumbs, parmesan cheese, parsley, garlic, egg)
1 lb. shredded mozzarella cheese
Ricotta filling: mix together:
3-4 lbs. “Sam Maulucci & Sons” brand, if available, ricotta cheese
3 eggs
Parsley
Pepper
½ - ¾ lb. grated parmesan cheese
In large pot, fry sausage, pork chops, and meatballs. Set aside meat.
In same pot, saute olive oil, onions, garlic. Add crushed tomatoes, tomato paste, spices (**author’s note: I use Badia Complete Seasoning - it has everything in it for spices.)
Add meat into sauce and cook for 1-2 hours. Meat will be very tender.
In the meantime make ricotta mixture and set aside.
When sauce is done, remove meat and chop up into bowl.
In a large pot, boil water. Cook 6-7 pieces of lasagna at a time until al dente (about 5 min)
Assembly:
In deep lasagna pan, put a layer of sauce. On bottom, lay a layer of lasagna pasta. (put next batch of raw lasagna into boiling pot of water). Use 1/3 of meat and spread over pasta. Use ¼ of ricotta mix and spread over meat. Spread ¼ of Mozz. Cheese and some parmesan. Cover with a layer of sauce. Repeat. Repeat. Last layer has pasta - ricotta - sauce - mozz/parm (no meat)
Bake at 350 degrees for about 45-60 min. Broil top for a few minutes until slightly browned. Remove and let it set for at least 15-30 min. \
Enjoy!!!
Saturday, March 10, 2012
Lemon Tease - Sharon
Lemon Tease
By Sharon Pryor (from a friend)
1 pkg. lemon jello
3 T. lemon juice
1- 8oz. cream cheese
1 c. sugar
1 tsp. vanilla
1- 16oz. heavy cream or whipping cream
2 pkgs. lady fingers
Mix jello with 1 c. boiling water; stir in lemon juice; set aside.
Beat cream cheese, sugar, and vanilla until smooth. Add to jello mixture.
Beat cream until very stiff. Fold into jello mixture.
Line springform pan with ladyfingers, walls first. Pour mixture into pan. Chill at least 2 hours. Garnish with lemon zest.
By Sharon Pryor (from a friend)
1 pkg. lemon jello
3 T. lemon juice
1- 8oz. cream cheese
1 c. sugar
1 tsp. vanilla
1- 16oz. heavy cream or whipping cream
2 pkgs. lady fingers
Mix jello with 1 c. boiling water; stir in lemon juice; set aside.
Beat cream cheese, sugar, and vanilla until smooth. Add to jello mixture.
Beat cream until very stiff. Fold into jello mixture.
Line springform pan with ladyfingers, walls first. Pour mixture into pan. Chill at least 2 hours. Garnish with lemon zest.
Diane's Pepperoni Bread - Diane
Diane's Pepperoni Bread
By Diane Smyth
Defrost frozen dough and let rise according to package
Roll flat
Layer with:
- thin pepperoni slices
- chopped broccoli (defrosted but not cooked)
- cheddar cheese
Roll up and put on baking sheet - put a few slices of pepperoni on top
Bake according to frozen dough instructions
By Diane Smyth
Defrost frozen dough and let rise according to package
Roll flat
Layer with:
- thin pepperoni slices
- chopped broccoli (defrosted but not cooked)
- cheddar cheese
Roll up and put on baking sheet - put a few slices of pepperoni on top
Bake according to frozen dough instructions
Roasted Peppers
By Tina Pirruccio
Roast Peppers -
GRILL:
Put peppers on the grill whole
Keep turning until skin is popping off
Cool, and peel skin off, remove stem and seeds
BROILER:
Cut peppers into pieces
Put on cookie sheet
Cook until skin pops off
Cool. Peel skin
Then,
Cut peppers into bite sized pieces. Add oil, fresh lemon juice, garlic powder, salt and pepper.
[note: When my Dad does these, after taking them off the grill, he drops them into a paper bag, then seals it. They steam themselves a bit more while they cool. Also, if you’re doing hotter peppers, be careful. They WILL find a cut in your skin and burn your hands. Dad has a stockpile of rubber gloves that he wears to peel, de-seed and de-vein hot peppers…… Which brings me to another thought…. If a guy whose palate is accustomed to hot peppers and spicy foods tells you, “don’t worry, they’re not hot - just a little ’tangy’”…………Don’t eat them!!
By Tina Pirruccio
Roast Peppers -
GRILL:
Put peppers on the grill whole
Keep turning until skin is popping off
Cool, and peel skin off, remove stem and seeds
BROILER:
Cut peppers into pieces
Put on cookie sheet
Cook until skin pops off
Cool. Peel skin
Then,
Cut peppers into bite sized pieces. Add oil, fresh lemon juice, garlic powder, salt and pepper.
[note: When my Dad does these, after taking them off the grill, he drops them into a paper bag, then seals it. They steam themselves a bit more while they cool. Also, if you’re doing hotter peppers, be careful. They WILL find a cut in your skin and burn your hands. Dad has a stockpile of rubber gloves that he wears to peel, de-seed and de-vein hot peppers…… Which brings me to another thought…. If a guy whose palate is accustomed to hot peppers and spicy foods tells you, “don’t worry, they’re not hot - just a little ’tangy’”…………Don’t eat them!!
Diane's Ham Dip
Diane's Ham Dip
By Diane Smyth
1/2 to 3/4 lb. any kind of ham
- chop ham through food processor
- add a dash of worcestershire sauce
- add about 1 T. mustard
- add a few shakes of parsley
- add a couple of chopped scallions
- add mayonnaise until slightly creamy
- add cheddar cheese to thicken to consistency of a spread
-Serve on sliced french bread.
By Diane Smyth
1/2 to 3/4 lb. any kind of ham
- chop ham through food processor
- add a dash of worcestershire sauce
- add about 1 T. mustard
- add a few shakes of parsley
- add a couple of chopped scallions
- add mayonnaise until slightly creamy
- add cheddar cheese to thicken to consistency of a spread
-Serve on sliced french bread.
Diane's Pasta Salad - Diane
Diane's Pasta Salad
By Diane Smyth
Mix:
Any kind of pasta (elbows, corkscrews, etc. ..)
Chopped tomato
Chopped cucumber
Chopped roasted peppers
Italian dressing
Mix to taste
By Diane Smyth
Mix:
Any kind of pasta (elbows, corkscrews, etc. ..)
Chopped tomato
Chopped cucumber
Chopped roasted peppers
Italian dressing
Mix to taste
Aunt Mary Bartolotta's Beer Batter - Tina
Aunt Mary Bartolotta's Beer Batter
By Tina Pirruccio
2 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup beer
1 cup flour
Mix all ingredients and let "rest" for 10 min.
Dip fish or meat in batter, then fry.
By Tina Pirruccio
2 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup beer
1 cup flour
Mix all ingredients and let "rest" for 10 min.
Dip fish or meat in batter, then fry.
Aunt Jennie's Shepherd Pie - Tina
Aunt Jennie's Shepherd Pie
By Tina Pirruccio
1 lb. hamburger
1 can french style green beans
1 can campbell's tomato soup
1 egg
1 medium onion
about 2 cups mashed potatoes
Brown hamburger and onion together until hamburger is all browned. Add green beans and tomato soup (not diluted). Let simmer about 15 min. Put in casserole dish. Add egg to mashed potatoes. Cover hamburger mixture leaving a hole in the middle to let steam escape. Bake until potatoes are browned, about 1 hour at 350 degrees.
[Note from Dina-
There are many variations of shepherd pie. Mine is similar to above, but easier, as I am lazy in the kitchen and rarely have much time to whip something up before the kids get that hungry wolf look. So, after I brown the hamburger, I add 1-2 cans of "Manwich" or "Sloppy Joe" sauce - it has onions, peppers, tomato, etc. already in it. Then I lay it in the casserole dish and cover with a can of drained veggies....whatever is in the cabinet...usually mixed veggies. I usually make my mashed potatoes while the beef is cooking, which means I often use dried mashed potatoes, but I doctor them up pretty well with butter, sour cream and chives. That gets put on top, and then baked until heated through. Also, if you microwave the veggies in the center before adding them, then there's really no reason to even have to bake it unless you like the top browned - everything is already cooked - and by that time, my kids are usually already at the table with the hot sauce in hand ready to dig in. So just drop the food and spatula on the table, and step back carefully......]
By Tina Pirruccio
1 lb. hamburger
1 can french style green beans
1 can campbell's tomato soup
1 egg
1 medium onion
about 2 cups mashed potatoes
Brown hamburger and onion together until hamburger is all browned. Add green beans and tomato soup (not diluted). Let simmer about 15 min. Put in casserole dish. Add egg to mashed potatoes. Cover hamburger mixture leaving a hole in the middle to let steam escape. Bake until potatoes are browned, about 1 hour at 350 degrees.
[Note from Dina-
There are many variations of shepherd pie. Mine is similar to above, but easier, as I am lazy in the kitchen and rarely have much time to whip something up before the kids get that hungry wolf look. So, after I brown the hamburger, I add 1-2 cans of "Manwich" or "Sloppy Joe" sauce - it has onions, peppers, tomato, etc. already in it. Then I lay it in the casserole dish and cover with a can of drained veggies....whatever is in the cabinet...usually mixed veggies. I usually make my mashed potatoes while the beef is cooking, which means I often use dried mashed potatoes, but I doctor them up pretty well with butter, sour cream and chives. That gets put on top, and then baked until heated through. Also, if you microwave the veggies in the center before adding them, then there's really no reason to even have to bake it unless you like the top browned - everything is already cooked - and by that time, my kids are usually already at the table with the hot sauce in hand ready to dig in. So just drop the food and spatula on the table, and step back carefully......]
Grandma DiMauro's Chocolate Cookies - Tina
Grandma DiMauro's Chocolate Cookies
By Tina Pirruccio
4 c. flour
3/4 c. crisco
1 1/4 c. sugar
1 T. vanilla
3 eggs
1 1/2 T. baking powder
2 c. nuts
1/2 lb. raisins
1/2 lb. candied fruit
1 1/2 T. allspice
1/4 c. cocoa
3/4 c. milk
Grease cookie sheets
Mix all ingredients together until well blended. Roll into 1 inch balls.
Bake at 350 degrees for 9-11 min.
Variations:
(1) Dilute 2 tsp. instant coffee in milk.
(2) Add 1/2 tsp black pepper
(3) Into milk, add about 1 1/2 - 2 oz. of Kahlua. Make sure milk and kahlua measure 3/4 cup.
(4) You can use all 3 above together.
Frost with glaze.
By Tina Pirruccio
4 c. flour
3/4 c. crisco
1 1/4 c. sugar
1 T. vanilla
3 eggs
1 1/2 T. baking powder
2 c. nuts
1/2 lb. raisins
1/2 lb. candied fruit
1 1/2 T. allspice
1/4 c. cocoa
3/4 c. milk
Grease cookie sheets
Mix all ingredients together until well blended. Roll into 1 inch balls.
Bake at 350 degrees for 9-11 min.
Variations:
(1) Dilute 2 tsp. instant coffee in milk.
(2) Add 1/2 tsp black pepper
(3) Into milk, add about 1 1/2 - 2 oz. of Kahlua. Make sure milk and kahlua measure 3/4 cup.
(4) You can use all 3 above together.
Frost with glaze.
Meringue - Tina
Meringue
By Tina Pirruccio
3 egg whites
3 T. cold water
1 tsp. baking powder
6 T. sugar
pinch of salt
Put egg whites, water, baking powder, and salt in mixing bowl and beat. Add sugar gradually, and beat until stiff. Pile onto pie and bake at 425 degrees. Watch carefully! Dip knife in hot water - wipe - slice pie.
By Tina Pirruccio
3 egg whites
3 T. cold water
1 tsp. baking powder
6 T. sugar
pinch of salt
Put egg whites, water, baking powder, and salt in mixing bowl and beat. Add sugar gradually, and beat until stiff. Pile onto pie and bake at 425 degrees. Watch carefully! Dip knife in hot water - wipe - slice pie.
Friday, March 9, 2012
Amy's farewell microwave sauce - Tina
Amy's Farewell Microwave Sauce
By Tina Pirruccio
1 med. onion, chopped fine
2 cloves garlic, minced
1 T. salt
1 T. basil (opt)
2 T. sugar (or to taste) Add gradually
Saute onions and garlic until soft (in oil) In a large microwavable bowl, add tomatoes, (rinse can with a bit of water), salt, basil, sugar, sauteed onions and garlic.
Cook at high speed for 30 minutes. Cover with waxed paper, which may have to be changed later. Stir. Cook 20 minutes or so on half temperature (5) until thick enough to serve.
Suggestions: Add mushrooms, capers, cooked fish to sauce.
By Tina Pirruccio
2 cans crushed tomatoes, puree, or sauce"I made up this recipe when Amy left for college. She said she was going to miss my sauce, so I made up this fast micro-oven marinara sauce. I still make it for myself." - Tina
1 med. onion, chopped fine
2 cloves garlic, minced
1 T. salt
1 T. basil (opt)
2 T. sugar (or to taste) Add gradually
Saute onions and garlic until soft (in oil) In a large microwavable bowl, add tomatoes, (rinse can with a bit of water), salt, basil, sugar, sauteed onions and garlic.
Cook at high speed for 30 minutes. Cover with waxed paper, which may have to be changed later. Stir. Cook 20 minutes or so on half temperature (5) until thick enough to serve.
Suggestions: Add mushrooms, capers, cooked fish to sauce.
Best Chocolate Frosting - Tina
Best Chocolate frosting
By Tina Pirruccio
1 c. sugar
1/2 c. water
2 eggs
1 c. crisco
1/2 c. cocoa
Beat until smooth
By Tina Pirruccio
1 c. sugar
1/2 c. water
2 eggs
1 c. crisco
1/2 c. cocoa
Beat until smooth
Princie and Dokie Story (typed) - Tina
Princie and Dokey
By Tina Pirruccio
[I prefer to read Auntie's note handwritten... I can imagine her laughing as she wrote it. But in case you can't quite make out the words, I will type it as well. ]
Prince and Dokie
Many, many years ago we had our holidays at my grandmother's house. Grandma's sisters always came also. One of Grandma's sisters had a dog "Dokie" that was brother to Grandma's "Princie."
Every holiday we went through the same thing. Dokie and Princie may have been brothers, but they detested each other on sight. Why Auntie Concetta insisted on bringing him I'll never know. The minute these dogs spotted each other, it was WAR. They went at each other like frenzied warriors. The barking, growls, and dog fight started . Grown ups tried to separate them; we children usually ended up on the tables. For some reason, we rooted for Princie. Auntie's dog was really ugly and mean. We were so used to the chaos it almost seemed like tradition.
By Tina Pirruccio
[I prefer to read Auntie's note handwritten... I can imagine her laughing as she wrote it. But in case you can't quite make out the words, I will type it as well. ]
Prince and Dokie
Many, many years ago we had our holidays at my grandmother's house. Grandma's sisters always came also. One of Grandma's sisters had a dog "Dokie" that was brother to Grandma's "Princie."
Every holiday we went through the same thing. Dokie and Princie may have been brothers, but they detested each other on sight. Why Auntie Concetta insisted on bringing him I'll never know. The minute these dogs spotted each other, it was WAR. They went at each other like frenzied warriors. The barking, growls, and dog fight started . Grown ups tried to separate them; we children usually ended up on the tables. For some reason, we rooted for Princie. Auntie's dog was really ugly and mean. We were so used to the chaos it almost seemed like tradition.
Grandma DiMauro's White Cookies - Tina
Grandma DiMauro's White Cookies
By Tina Pirruccio
3 eggs
1 cup sugar
3/4 c. crisco
4 1/2 - 5 c. flour
3/4 c. milk
1 1/2 T. baking powder
2 tsp. extract - almond or vanilla or anisette
These cookies can be rolled into balls or put through a cookie press.
Frost with glaze:
Glaze:
Any amount of confectioners sugar
1 tsp. extract/flavoring
enough milk to make a loose frosting or as desired
[There are no baking directions for this, but I'm sure you can figure it out. These are the cookies that I think never disappoint and never offend. They are always good with a cup of tea, coffee, or milk....or capuccino. I always dove for these at Auntie's house. And I'll bet they freeze well.]
By Tina Pirruccio
3 eggs
1 cup sugar
3/4 c. crisco
4 1/2 - 5 c. flour
3/4 c. milk
1 1/2 T. baking powder
2 tsp. extract - almond or vanilla or anisette
These cookies can be rolled into balls or put through a cookie press.
Frost with glaze:
Glaze:
Any amount of confectioners sugar
1 tsp. extract/flavoring
enough milk to make a loose frosting or as desired
[There are no baking directions for this, but I'm sure you can figure it out. These are the cookies that I think never disappoint and never offend. They are always good with a cup of tea, coffee, or milk....or capuccino. I always dove for these at Auntie's house. And I'll bet they freeze well.]
Friend Helen Piontec's Chicken Recipe - Tina
Helen Piontec's chicken recipe
By Tina Pirruccio
Helen said they used this recipe many times for after funeral meals
Layer 1 cut up chicken in a casserole dish (any amount)
Add chopped peppers and chopped onions
Cover with French Dressing
Cover and bake for 1 hour or until chicken is done
By Tina Pirruccio
Helen said they used this recipe many times for after funeral meals
Layer 1 cut up chicken in a casserole dish (any amount)
Add chopped peppers and chopped onions
Cover with French Dressing
Cover and bake for 1 hour or until chicken is done
Aunt Christine's Broscholli - Tina
Aunt Christine Broscholli
By Tina Pirruccio
"Aunt Chris's daughters gave me this recipe. Thanks to them!" - Tina
1 1/2 lbs. hamburger
5 hard boiled eggs
1 T. fresh parsley
2 1/2 T. grated cheese (Italian)
2 minced garlic cloves
5 slices american cheese
1 med onion
salt, pepper, oregano
1 can Hunts sauce
1 small can tomato paste
Fix hamburger as you would for meatballs. Place a piece of wax paper about 2 feet long on the counter. Sprinkle cheese on 5 places about 5x6 on wax paper. Flatten hamburg in 5 sections over cheese areas until 1/2 in thick. Place one chopped egg in each center of broscholli. Sprinkle eggs with parsley, pinch of garlic, salt and pepper - cover with American cheese. Roll up hamburg and pinch sides and pat all seams until they cannot be seen. Place rolls in baking dish side by side. Mix Hunt's sauce with tomato paste, chopped onion, and 2 cloves minced garlic.
Bake at 375 degrees for 1 hour.
By Tina Pirruccio
"Aunt Chris's daughters gave me this recipe. Thanks to them!" - Tina
1 1/2 lbs. hamburger
5 hard boiled eggs
1 T. fresh parsley
2 1/2 T. grated cheese (Italian)
2 minced garlic cloves
5 slices american cheese
1 med onion
salt, pepper, oregano
1 can Hunts sauce
1 small can tomato paste
Fix hamburger as you would for meatballs. Place a piece of wax paper about 2 feet long on the counter. Sprinkle cheese on 5 places about 5x6 on wax paper. Flatten hamburg in 5 sections over cheese areas until 1/2 in thick. Place one chopped egg in each center of broscholli. Sprinkle eggs with parsley, pinch of garlic, salt and pepper - cover with American cheese. Roll up hamburg and pinch sides and pat all seams until they cannot be seen. Place rolls in baking dish side by side. Mix Hunt's sauce with tomato paste, chopped onion, and 2 cloves minced garlic.
Bake at 375 degrees for 1 hour.
Thursday, March 8, 2012
Olive Salad (Stampede) - Babe
Olive Salad (stampede)
By Tom (Babe) DiMauro
2 lbs good green Italian/Sicilian olives, smashed with the bottom of a glass until cracked
1 c. carrots, cut up in 3/8” slices [Dad is obviously an engineer - anyone else would’ve said ¼-½ inch!]
1 ½ c. celery, cut in diagonal strips about 3/8 inch.
2 cloves garlic, cut in 1/8 inch slices [!!]
1 c. white vinegar
Salt and pepper
Hot red pepper flakes - sprinkle over mixture
Let marinade - it only gets better!
By Tom (Babe) DiMauro
2 lbs good green Italian/Sicilian olives, smashed with the bottom of a glass until cracked
1 c. carrots, cut up in 3/8” slices [Dad is obviously an engineer - anyone else would’ve said ¼-½ inch!]
1 ½ c. celery, cut in diagonal strips about 3/8 inch.
2 cloves garlic, cut in 1/8 inch slices [!!]
1 c. white vinegar
Salt and pepper
Hot red pepper flakes - sprinkle over mixture
Let marinade - it only gets better!
Tomato Salad - Babe
Tomato Salad
By Tom (Babe) DiMauro
6 ripe tomatoes
1 peeled cucumber
3 stalks celery
1 med. Red onion
Good evoo
1 T. sugar
¼ tsp chopped garlic
Sea salt to taste
1 tsp oregano
½ tsp black pepper
Cut all vegetables into bite sized pieces. Combine gently with remaining ingredients.
[ This is the recipe known to us as (….and this is a phonetic spelling only..) L’oily Budeedu. I have no idea what that means or how it is spelled, but I know that this is a staple dish at any family gathering. For years I thought it must have vinegar in it, but it doesn’t. It makes a juice after sitting for a while that must be enjoyed by dipping a hunk of Italian bread into it. Also, I’m not a huge fan of oregano (I know, I know…shameful), but I still add some oregano and some basil to mine. And the occasional mozzarella ball…]
By Tom (Babe) DiMauro
6 ripe tomatoes
1 peeled cucumber
3 stalks celery
1 med. Red onion
Good evoo
1 T. sugar
¼ tsp chopped garlic
Sea salt to taste
1 tsp oregano
½ tsp black pepper
Cut all vegetables into bite sized pieces. Combine gently with remaining ingredients.
[ This is the recipe known to us as (….and this is a phonetic spelling only..) L’oily Budeedu. I have no idea what that means or how it is spelled, but I know that this is a staple dish at any family gathering. For years I thought it must have vinegar in it, but it doesn’t. It makes a juice after sitting for a while that must be enjoyed by dipping a hunk of Italian bread into it. Also, I’m not a huge fan of oregano (I know, I know…shameful), but I still add some oregano and some basil to mine. And the occasional mozzarella ball…]
"Easy" chicken Stumbadadu - Ofelia
“Easy” Chicken Stumbadadu
By Ofelia D’Amato
[What makes this recipe “easy’ is the fact that it starts with a store bought rotisserie chicken. Again, I don’t have exact measurements, but it is worth figuring it out. This is absolutely delicious…..just be careful about using “pyrex” cookware unless you like eating shards of glass….see story below.]
-Buy a whole rotisserie chicken (or 2)
-Remove skin and chop it up
-In a skillet, saute in evoo (olive oil) the following: garlic, onion, red pepper flakes, Badia seasoning (or Italian seasoning), MINT (a good handful of mint leaves or dried flakes if you don’t have it fresh), basil, parsley, capers. Chop herbs and add in. Get a bunch of Sicilian olives - chop some, and smash others (with the bottom of a cup). Add in olives, balsamic vinegar, and some chicken broth. Cook until it smells really good (…and it will!)
-Reserve ½ + cup for later.
-In a big casserole dish, spread out chicken pieces and pour rest of sauce from skillet over it. Cover and marinate overnight. (You can also freeze it at this point to serve at a later date!)
When ready to have---
Bake in oven until hot (its already cooked, so just make sure it’s heated through and basted well.) Heat reserved marinade in microwave and pour over just before serving.
Enjoy!!
[Story: Last year, when we were visiting Papa and Ofelia in Florida, Dad and Alice came over for a few days so that we could all be together. Ofelia always makes fabulous dishes to serve, and like Alice, has generously learned many of the Italian recipes to serve to their families. On another note, both Ofelia and Alice make Spanish and Polish dishes, respectively, that are out-of-this-world delicious, and I will include them as I get them. Anyway, back to the chicken… As we were all seated at the table, Ofelia took her chicken (which was in a pyrex dish made by “Anchor Hocking”) out of the oven, popped it in a serving basket (made specifically to carry these dishes) and carried it to the table. About 1 step before getting it there, the pyrex dish EXPLODED in her hands! No, not a crack, chip, or fracture, but an explosion into a million glass nugget shards! All of the juice started pouring out of the basket onto the ground, and glass was covering the table and floor. How she didn’t drop the tray is beyond me, but she didn’t. About 2 weeks later, there was a report on the news how this has been happening to others with pyrex dishes, because about 10 years ago, they switched to using cheaper materials, which are not as stable when going from hot to cold.
Would’ve been good to know……….]
By Ofelia D’Amato
[What makes this recipe “easy’ is the fact that it starts with a store bought rotisserie chicken. Again, I don’t have exact measurements, but it is worth figuring it out. This is absolutely delicious…..just be careful about using “pyrex” cookware unless you like eating shards of glass….see story below.]
-Buy a whole rotisserie chicken (or 2)
-Remove skin and chop it up
-In a skillet, saute in evoo (olive oil) the following: garlic, onion, red pepper flakes, Badia seasoning (or Italian seasoning), MINT (a good handful of mint leaves or dried flakes if you don’t have it fresh), basil, parsley, capers. Chop herbs and add in. Get a bunch of Sicilian olives - chop some, and smash others (with the bottom of a cup). Add in olives, balsamic vinegar, and some chicken broth. Cook until it smells really good (…and it will!)
-Reserve ½ + cup for later.
-In a big casserole dish, spread out chicken pieces and pour rest of sauce from skillet over it. Cover and marinate overnight. (You can also freeze it at this point to serve at a later date!)
When ready to have---
Bake in oven until hot (its already cooked, so just make sure it’s heated through and basted well.) Heat reserved marinade in microwave and pour over just before serving.
Enjoy!!
[Story: Last year, when we were visiting Papa and Ofelia in Florida, Dad and Alice came over for a few days so that we could all be together. Ofelia always makes fabulous dishes to serve, and like Alice, has generously learned many of the Italian recipes to serve to their families. On another note, both Ofelia and Alice make Spanish and Polish dishes, respectively, that are out-of-this-world delicious, and I will include them as I get them. Anyway, back to the chicken… As we were all seated at the table, Ofelia took her chicken (which was in a pyrex dish made by “Anchor Hocking”) out of the oven, popped it in a serving basket (made specifically to carry these dishes) and carried it to the table. About 1 step before getting it there, the pyrex dish EXPLODED in her hands! No, not a crack, chip, or fracture, but an explosion into a million glass nugget shards! All of the juice started pouring out of the basket onto the ground, and glass was covering the table and floor. How she didn’t drop the tray is beyond me, but she didn’t. About 2 weeks later, there was a report on the news how this has been happening to others with pyrex dishes, because about 10 years ago, they switched to using cheaper materials, which are not as stable when going from hot to cold.
Would’ve been good to know……….]
Bruce's Onion Dressing for Burgers - Bruce
Bruce’s Onion Dressing For Burgers
By Bruce Smyth
Spanish onions, sliced
Butter
Garlic with pepper powder
- Saute in a frying pan
[Ok, sounds simple enough, right? Keep in mind that this could make the difference between a boring dry burger and a tasty one. Story: My mother made terrible burgers! They were awful. You would’ve thought she was English. Her idea was that you slap a burger together, throw on a bit of salt, and fry it in an electric fry pan. That’s it. Awful! This is a quick and easy way to add some taste to an otherwise tasteless slab of meat. Wish Mom had know about it!]
Variation:
In a pan, put evoo, salt and pepper, and a generous amount of balsamic vinegar. Add sliced Portobello mushrooms. Cook down til balsamic sauce is syrupy. Spread over burger or steak. - Dina
By Bruce Smyth
Spanish onions, sliced
Butter
Garlic with pepper powder
- Saute in a frying pan
[Ok, sounds simple enough, right? Keep in mind that this could make the difference between a boring dry burger and a tasty one. Story: My mother made terrible burgers! They were awful. You would’ve thought she was English. Her idea was that you slap a burger together, throw on a bit of salt, and fry it in an electric fry pan. That’s it. Awful! This is a quick and easy way to add some taste to an otherwise tasteless slab of meat. Wish Mom had know about it!]
Variation:
In a pan, put evoo, salt and pepper, and a generous amount of balsamic vinegar. Add sliced Portobello mushrooms. Cook down til balsamic sauce is syrupy. Spread over burger or steak. - Dina
Calzones/Scacciata - Amy
Calzones / Scacciata
By Amy Karangekis
Can use pre-made dough
Spray cookie sheet
Spread dough on sheet
Saute onions, peppers, olive oil, garlic, and oregano
Put in center of dough
Cover with : layer of mozzarella
Layer of pepperoni
Layer of onions
Layer of cheese
Flip sides together (make into calzone/scacciata shape)
Cook at 350-375 for 25 min. let cool 5 min.
Serve with sauce on the side
Variations:
Chicken and parm cheese
Can serve with salsa
[Note: I do this recipe similarly as scacciata. When Auntie Tina told me that she used pre-made dough, I was both blown away and relieved. Though I never made her potato and veal version of this (see previous entry on aversion to using small, cute furry creatures), I have made several others. First, invest in a huge frying pan - at least 14”. Then mix any filling that sounds good. Here are some of the ones I use:
Broccoli/meat: In big pan, mix evoo, bag of frozen broccoli, badia spice, bread crumbs and parm cheese. Add in a meat, like chourico, sausage, pepperoni, and mozz cheese. Spread dough, half on bottom, then filling, then half of dough on top. Seal edges. Bake at 375-400 for 15-20 min in oven in center, or upper center (don’t want to burn bottom). Also, spread a little extra virgin olive oil (evoo) on top and bottom before putting in oven, but don’t put on the evoo before sealing, or else the dough won’t seal where the oil is.
Potato/onion/meat: In your giant pan (…because you ran right out and bought one, right?) put in evoo, spices, garlic, sliced onion, and potato slices. You can even use canned sliced potatoes - just rinse and drain before adding to pan. For a meat, try bacon chunks, pancetta/prosciutto, chourico/chorizo (Mexican/Portugese sausage), or sausage, or meatball slices, and cheese. Can throw in a dollop of tomato paste into the potato mix if you like. Seal in dough and bake.
My husband Marc has cousins that have an interesting and tasty recipe -
Take a cup of raisins and soak them in water for about an hour. Drain. Mix frozen chopped spinach (drained), spices, red pepper flakes, parm cheese, and plumped up raisins. Can add some bread crumbs or not. Use as filling. Really tasty.
By Amy Karangekis
Can use pre-made dough
Spray cookie sheet
Spread dough on sheet
Saute onions, peppers, olive oil, garlic, and oregano
Put in center of dough
Cover with : layer of mozzarella
Layer of pepperoni
Layer of onions
Layer of cheese
Flip sides together (make into calzone/scacciata shape)
Cook at 350-375 for 25 min. let cool 5 min.
Serve with sauce on the side
Variations:
Chicken and parm cheese
Can serve with salsa
[Note: I do this recipe similarly as scacciata. When Auntie Tina told me that she used pre-made dough, I was both blown away and relieved. Though I never made her potato and veal version of this (see previous entry on aversion to using small, cute furry creatures), I have made several others. First, invest in a huge frying pan - at least 14”. Then mix any filling that sounds good. Here are some of the ones I use:
Broccoli/meat: In big pan, mix evoo, bag of frozen broccoli, badia spice, bread crumbs and parm cheese. Add in a meat, like chourico, sausage, pepperoni, and mozz cheese. Spread dough, half on bottom, then filling, then half of dough on top. Seal edges. Bake at 375-400 for 15-20 min in oven in center, or upper center (don’t want to burn bottom). Also, spread a little extra virgin olive oil (evoo) on top and bottom before putting in oven, but don’t put on the evoo before sealing, or else the dough won’t seal where the oil is.
Potato/onion/meat: In your giant pan (…because you ran right out and bought one, right?) put in evoo, spices, garlic, sliced onion, and potato slices. You can even use canned sliced potatoes - just rinse and drain before adding to pan. For a meat, try bacon chunks, pancetta/prosciutto, chourico/chorizo (Mexican/Portugese sausage), or sausage, or meatball slices, and cheese. Can throw in a dollop of tomato paste into the potato mix if you like. Seal in dough and bake.
My husband Marc has cousins that have an interesting and tasty recipe -
Take a cup of raisins and soak them in water for about an hour. Drain. Mix frozen chopped spinach (drained), spices, red pepper flakes, parm cheese, and plumped up raisins. Can add some bread crumbs or not. Use as filling. Really tasty.
Stampede/Stumbadadu (?sp.) - not really - Tina
Stampede / Stumbadadu (?sp)
(Rabbit Stew)
By Auntie Tina
..improvised by Dina
Step 1: Load your shotgun and shoot the first furry creature that scurries by your backdoor. Great if it’s a rabbit, but who are we kidding? You’re just going to tell your little ignorant niece that it’s chicken anyway, right?
Step 2: skin the poor little creature. Reserve the fur to later line the bags that you place over your feet (because real shoes were only for the rich) so that you can walk the 10 miles to school, uphill both ways, of course.
Step 3: Pull out the olive oil, onion, garlic, and tomatoes. I’m not sure how it’s used here, but doesn’t every Italian recipe contain these basics?
Step 4: Ok, I don’t really have this recipe. I’ll have to call Amy. But if you’ve already skinned the animal, wasting is shameful. So….get out a large stockpot, throw in the above ingredients, and add previously-furry-scurrying animal. Don’t waste anything- the best flavor just may be in the tail! You think I’m joking? Just ask Sharon!
Step 6: Now, look up to Heaven and apologize to Auntie Tina for having a little fun at her expense! Yes, I was the ignorant little niece who ate the “chicken”….and loved it. Unfortunately, I had 13 furry little rabbit pets in a huge cage at home. Actually, I thought I had 15, but my dad says, “…No, really, it was only 13".….. Guess I counted wrong…. Hmmmmm…….
(Rabbit Stew)
By Auntie Tina
..improvised by Dina
Step 1: Load your shotgun and shoot the first furry creature that scurries by your backdoor. Great if it’s a rabbit, but who are we kidding? You’re just going to tell your little ignorant niece that it’s chicken anyway, right?
Step 2: skin the poor little creature. Reserve the fur to later line the bags that you place over your feet (because real shoes were only for the rich) so that you can walk the 10 miles to school, uphill both ways, of course.
Step 3: Pull out the olive oil, onion, garlic, and tomatoes. I’m not sure how it’s used here, but doesn’t every Italian recipe contain these basics?
Step 4: Ok, I don’t really have this recipe. I’ll have to call Amy. But if you’ve already skinned the animal, wasting is shameful. So….get out a large stockpot, throw in the above ingredients, and add previously-furry-scurrying animal. Don’t waste anything- the best flavor just may be in the tail! You think I’m joking? Just ask Sharon!
Step 6: Now, look up to Heaven and apologize to Auntie Tina for having a little fun at her expense! Yes, I was the ignorant little niece who ate the “chicken”….and loved it. Unfortunately, I had 13 furry little rabbit pets in a huge cage at home. Actually, I thought I had 15, but my dad says, “…No, really, it was only 13".….. Guess I counted wrong…. Hmmmmm…….
Chicken Marsala...I think....- Amy
Chicken Marsala
By Amy Karangekis
[note from Dina: I’m printing this the way it was written to me, which is partially a figure-it -out recipe. If you’re reading this and you’re Italian, you will know how to prepare a spiced flour or breadcrumb mixture, and how to dredge meat in egg/flour or egg/breadcrumbs. If you don’t, then shame on you! You’re obviously an Englishman trapped in an Italian family. Make it up as you go. Or, you could do what I’m doing while I write this, which is to have a few glasses of wine and believe that you can do darn-near anything!]
[note2: In my defense, I’m on a vacation in Canada where everyone is skiing or snowboarding but me. Everyone around me is speaking French, and I hate being outside in the cold. So, really, what else is there to do? I got a bottle of wine, a baguette, and some fromage (cheese), and I’m drinking and writing……which really would be far more acceptable if it was after 10:30 am………]
Chicken Marsala: - make up some measurements...
- Egg mixture with parmesan cheese, salt and pepper
- Dip chicken into egg mixture, then into flour
- Place floured chicken in frying pan of heated oil (peanut) [note: don’t fry in olive oil - it gets too hot too fast and will burn your chicken]
- Cook chicken until outside is yellowish
- Take chicken out
- Empty most of oil out
- Add butter, a little flour, then brown mushrooms
-Add ¾ c. chicken broth
- Add 1 c. marsala wine
- Add lemon juice to taste
- Add chopped garlic
- Add chicken and simmer for about 20 min
[ And for the occasional Englishman out there who is daring enough to try this-- Beware - unlike English food, this dish has lots of flavor. To make spicing up the flour or egg easier, you can use a good premixed spice like “Badia” original seasoning, which……and I must give props where props are due…..is found in the Spanish section of your grocery store. I use it in almost everything where the typical mix of Italian or Spanish spices are called for. ]
[……..and by the way, I have no ill feelings toward the English, just to their tasteless cardboard-like palate-killing food.]
By Amy Karangekis
[note from Dina: I’m printing this the way it was written to me, which is partially a figure-it -out recipe. If you’re reading this and you’re Italian, you will know how to prepare a spiced flour or breadcrumb mixture, and how to dredge meat in egg/flour or egg/breadcrumbs. If you don’t, then shame on you! You’re obviously an Englishman trapped in an Italian family. Make it up as you go. Or, you could do what I’m doing while I write this, which is to have a few glasses of wine and believe that you can do darn-near anything!]
[note2: In my defense, I’m on a vacation in Canada where everyone is skiing or snowboarding but me. Everyone around me is speaking French, and I hate being outside in the cold. So, really, what else is there to do? I got a bottle of wine, a baguette, and some fromage (cheese), and I’m drinking and writing……which really would be far more acceptable if it was after 10:30 am………]
Chicken Marsala: - make up some measurements...
- Egg mixture with parmesan cheese, salt and pepper
- Dip chicken into egg mixture, then into flour
- Place floured chicken in frying pan of heated oil (peanut) [note: don’t fry in olive oil - it gets too hot too fast and will burn your chicken]
- Cook chicken until outside is yellowish
- Take chicken out
- Empty most of oil out
- Add butter, a little flour, then brown mushrooms
-Add ¾ c. chicken broth
- Add 1 c. marsala wine
- Add lemon juice to taste
- Add chopped garlic
- Add chicken and simmer for about 20 min
[ And for the occasional Englishman out there who is daring enough to try this-- Beware - unlike English food, this dish has lots of flavor. To make spicing up the flour or egg easier, you can use a good premixed spice like “Badia” original seasoning, which……and I must give props where props are due…..is found in the Spanish section of your grocery store. I use it in almost everything where the typical mix of Italian or Spanish spices are called for. ]
[……..and by the way, I have no ill feelings toward the English, just to their tasteless cardboard-like palate-killing food.]
Old Fashioned Oatmeal Cookies - Amy
Old Fashioned Oatmeal Cookies
By Amy Karangekis
2 ½ c. oats
1 ½ c. flour
1 c. chopped walnuts
1 tsp baking soda
½ tsp. salt
½ tsp cinnamon
½ c. shortening
½ c. butter
1 c. brown sugar
2 eggs
1 tsp vanilla extract
1 c. white sugar
Choc chips, white choc chips, raisins/craisins optional
Combine oats, flour, walnuts, baking soda, salt, cinnamon, and set aside.
Cream shortening, butter, and sugar until light and fluffy. Beat in eggs and vanilla. Mix with dry ingredients. Add optional ingredients if desired.
Bake at 375 degrees until done.
By Amy Karangekis
2 ½ c. oats
1 ½ c. flour
1 c. chopped walnuts
1 tsp baking soda
½ tsp. salt
½ tsp cinnamon
½ c. shortening
½ c. butter
1 c. brown sugar
2 eggs
1 tsp vanilla extract
1 c. white sugar
Choc chips, white choc chips, raisins/craisins optional
Combine oats, flour, walnuts, baking soda, salt, cinnamon, and set aside.
Cream shortening, butter, and sugar until light and fluffy. Beat in eggs and vanilla. Mix with dry ingredients. Add optional ingredients if desired.
Bake at 375 degrees until done.
Garlic Chicken - Amy
Garlic Chicken
By Amy Karangekis
Saute: chopped garlic, onions, butter, basil
Chicken:
Put seasoning salt on boneless chicken
Place chicken on top of garlic and onions
Cook on low
Serve over white rice
By Amy Karangekis
Saute: chopped garlic, onions, butter, basil
Chicken:
Put seasoning salt on boneless chicken
Place chicken on top of garlic and onions
Cook on low
Serve over white rice
Vegetable Casserole - Amy
Vegetable Casserole
By Amy Karangekis
2 pkgs. Mixed vegetables (carrots/broccoli/cauliflower)
1-2 cans cream of mushroom soup
1 pkg French fried onion rings
1 pkg. sour cream
1 pkg swiss cheese, shredded
Mix: veggies, soup, ½ onions, ½ cheese, sour cream.
Place in casserole dish. Bake at 350 20-30 min. Last 10 min, sprinkle remaining cheese and onion rings on top of casserole.
By Amy Karangekis
2 pkgs. Mixed vegetables (carrots/broccoli/cauliflower)
1-2 cans cream of mushroom soup
1 pkg French fried onion rings
1 pkg. sour cream
1 pkg swiss cheese, shredded
Mix: veggies, soup, ½ onions, ½ cheese, sour cream.
Place in casserole dish. Bake at 350 20-30 min. Last 10 min, sprinkle remaining cheese and onion rings on top of casserole.
Chocolate Mousse - Amy
Chocolate Mousse
By Amy Karangekis
1 ½ c. cold skim milk
1 pkg. (4 serving size) JELLO chocolate flavor fat-free sugar-free instant pudding.
2 c. thawed cool whip
Pour milk into a bowl. Add pudding mix and beat with whisk 1 min. Gently stir in whipped topping. Spoon into 6 dessert dishes. Refrigerate until ready to serve.
By Amy Karangekis
1 ½ c. cold skim milk
1 pkg. (4 serving size) JELLO chocolate flavor fat-free sugar-free instant pudding.
2 c. thawed cool whip
Pour milk into a bowl. Add pudding mix and beat with whisk 1 min. Gently stir in whipped topping. Spoon into 6 dessert dishes. Refrigerate until ready to serve.
Seafood "Pea"sta Salad - Amy
Seafood Pea-sta Salad
By Amy Karangekis
½ c. mayonnaise or salad dressing
¼ c. Italian salad dressing
2 T. grated parmesan cheese
2 c. canned green or yellow black-eyed peas
8 oz. corkscrew pasta
1 ½ c. chopped (imitation) crabmeat
½ c. chopped green pepper
¼ c. sliced green onions
½ c. chopped tomato
Combine mayonnaise, dressing, cheese in a bowl. Add peas, pasta, crabmeat, then pepper, tomato and onions. Toss gently. Cover and refrigerate at least 2 hours.
By Amy Karangekis
½ c. mayonnaise or salad dressing
¼ c. Italian salad dressing
2 T. grated parmesan cheese
2 c. canned green or yellow black-eyed peas
8 oz. corkscrew pasta
1 ½ c. chopped (imitation) crabmeat
½ c. chopped green pepper
¼ c. sliced green onions
½ c. chopped tomato
Combine mayonnaise, dressing, cheese in a bowl. Add peas, pasta, crabmeat, then pepper, tomato and onions. Toss gently. Cover and refrigerate at least 2 hours.
Mom's Apple Pie - Amy
Mom’s Apple Pie
By Amy Karangekis
Apples :In a bowl, mix 5-6 peeled and sliced apples, cinnamon, ½ c. sugar. Stir and let sit until juicy.
Pie Crust:
2 ¼ c. flour1 tsp. salt
¾ plus 2 T. shortening
1/3 c. cold water
Mix shortening, flour and salt until small balls form. Sprinkle water one tablespoon at a time with flour mixture until ball is formed. Divide in half.
Roll half of dough. Place in a pie plate. Fill with apples. Roll other half of dough. Cover apples. Flute edges. Place “A” in the middle of crust with a fork. Brush top of pie crust with whipped egg white. Bake at 350 degrees for about 45 min.
[Note: may want to cover edges with foil for first 20-25 min so that they don’t burn. Can also brush on milk if egg white not available.]
By Amy Karangekis
Apples :In a bowl, mix 5-6 peeled and sliced apples, cinnamon, ½ c. sugar. Stir and let sit until juicy.
Pie Crust:
2 ¼ c. flour1 tsp. salt
¾ plus 2 T. shortening
1/3 c. cold water
Mix shortening, flour and salt until small balls form. Sprinkle water one tablespoon at a time with flour mixture until ball is formed. Divide in half.
Roll half of dough. Place in a pie plate. Fill with apples. Roll other half of dough. Cover apples. Flute edges. Place “A” in the middle of crust with a fork. Brush top of pie crust with whipped egg white. Bake at 350 degrees for about 45 min.
[Note: may want to cover edges with foil for first 20-25 min so that they don’t burn. Can also brush on milk if egg white not available.]
Easy Garden Vegetable Pie - Tina
Easy Garden Vegetable Pie
By Tina Pirruccio
1 9-inch pie shell, (deep)
2 c. frozen broccoli
½ c. chopped onion
½ c. chopped green pepper
½ c. shredded cheddar cheese
1 ½ c. milk
1 tsp. salt
¼ tsp. pepper
3 eggs
Saute onions and pepper; add broccoli. Mix in cheese and put in pie crust. Beat remaining ingredients until smooth. Pour into pie plate over veggies and cheese. Bake at 400 degrees until golden brown. (35-40 min.)
By Tina Pirruccio
1 9-inch pie shell, (deep)
2 c. frozen broccoli
½ c. chopped onion
½ c. chopped green pepper
½ c. shredded cheddar cheese
1 ½ c. milk
1 tsp. salt
¼ tsp. pepper
3 eggs
Saute onions and pepper; add broccoli. Mix in cheese and put in pie crust. Beat remaining ingredients until smooth. Pour into pie plate over veggies and cheese. Bake at 400 degrees until golden brown. (35-40 min.)
Belgian Waffles - Tina
Belgian Waffles
By Tina Pirruccio
2 c. flour
1 tsp salt
2 eggs, separated
6 T. melted shortening
3 tsp. baking powder
2 T. sugar
1 ½ c. milk
Sift flour. Add salt, baking powder and sugar. Beat egg yolks. Add milk and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Beat egg whites until stiff (not dry) and fold into mix.
Bake 3-4 min in waffle iron. Makes about 6 waffles.
By Tina Pirruccio
2 c. flour
1 tsp salt
2 eggs, separated
6 T. melted shortening
3 tsp. baking powder
2 T. sugar
1 ½ c. milk
Sift flour. Add salt, baking powder and sugar. Beat egg yolks. Add milk and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Beat egg whites until stiff (not dry) and fold into mix.
Bake 3-4 min in waffle iron. Makes about 6 waffles.
Penne with Vodka Pasta Sauce - Teri
VODKA PASTA SAUCE
By Teri Pryor-Kaper
1 28 oz. can stew pear tomatoes
1 pint half and half
1 stick of butter
1 Tbs. crushed red pepper
1/3 cup vodka
½ cup grated parmesan cheese
Pinch of baking soda
Melt butter and add crushed red pepper on medium heat in large sauce pan stirring often. Once melted, add vodka and cook for 2 minutes. Add pear (stew) tomatoes and pinch of baking soda. Simmer for 7-10 minutes stirring often. Add parmesan cheese and stir more. Cook for another 5 minutes. Stir in half and half and cook for 7-10 minutes on low heat stirring often. Serve over penne pasta.
By Teri Pryor-Kaper
1 28 oz. can stew pear tomatoes
1 pint half and half
1 stick of butter
1 Tbs. crushed red pepper
1/3 cup vodka
½ cup grated parmesan cheese
Pinch of baking soda
Melt butter and add crushed red pepper on medium heat in large sauce pan stirring often. Once melted, add vodka and cook for 2 minutes. Add pear (stew) tomatoes and pinch of baking soda. Simmer for 7-10 minutes stirring often. Add parmesan cheese and stir more. Cook for another 5 minutes. Stir in half and half and cook for 7-10 minutes on low heat stirring often. Serve over penne pasta.
Chinese Spare Ribs - Teri
CHINESE SPARE RIBS
By Teri Pryor-Kaper
1 ½ lbs. spare ribs
1 ¼ cup vinegar
1 cup water
¾ cup brown sugar
½ tsp. salt
1 Tbs. flour
1 Tbs. soy sauce
Mix ribs, salt, flour, and soy sauce. Set for 2 hours. Fry in well heated oil until golden brown. Drain off most of the oil. Add vinegar, water and sugar. Cook until tender on medium.
By Teri Pryor-Kaper
1 ½ lbs. spare ribs
1 ¼ cup vinegar
1 cup water
¾ cup brown sugar
½ tsp. salt
1 Tbs. flour
1 Tbs. soy sauce
Mix ribs, salt, flour, and soy sauce. Set for 2 hours. Fry in well heated oil until golden brown. Drain off most of the oil. Add vinegar, water and sugar. Cook until tender on medium.
Devils Food Muffins
DEVILS FOOD MUFFINS
By Weight Watchers
1 pkg. pudding type chocolate cake dry mix
15 oz. can Libby’s solid pack pumpkin
½ cup mini chocolate chips
2 eggs
½ cup water
Mix all ingredients together with a spatula. Spoon evenly into paper lined muffin tins. Bake at 350 degrees for about 20 minutes.
These are very yummy muffins and actually have a bit of nutrition stuck in. The kids will like them as well as adults. Enjoy!
ps - I know it's a weight watchers recipe, but beware - it doesn't work if you eat 7 at a time.
By Weight Watchers
1 pkg. pudding type chocolate cake dry mix
15 oz. can Libby’s solid pack pumpkin
½ cup mini chocolate chips
2 eggs
½ cup water
Mix all ingredients together with a spatula. Spoon evenly into paper lined muffin tins. Bake at 350 degrees for about 20 minutes.
These are very yummy muffins and actually have a bit of nutrition stuck in. The kids will like them as well as adults. Enjoy!
ps - I know it's a weight watchers recipe, but beware - it doesn't work if you eat 7 at a time.
Spinach Soup - Dina
SPINACH SOUP
By Dina D’Amato
1 box/bag frozen chopped spinach
8-10 cups water
1/3 box orzo pasta
4-5 chicken bouillon cubes (my favorite are the Knorr’s soft cubes)
2 eggs
Grated parmesan cheese
In a large pot, boil water. Add bouillon and pasta. Boil a few minutes and add spinach. Boil/simmer until pasta is done. Turn off stove.
Beat together 2 eggs. Slowly drizzle into hot soup while stirring. (egg will cook instantly).
Serve with a sprinkling of parmesan cheese and bread on the side.
This soup is quick, easy, and good. My kids love it. It was especially appreciated when the kids were sick and really weren’t in the mood to eat anything. This was their miracle cure soup. It provided fluid, vegetable, solid (pasta) and a bit of protein (egg, cheese) and didn’t upset their stomachs. It really was the only thing they requested when they were sick. Try it! You can also try it with mini meatballs to beef it up a bit. My kids started eating this soon after only a year old. My cousin’s wife, Elizabeth, would make this for her kids as soon as they started eating solid foods, but would often use homemade broth (which I’m too lazy to make!) or an organic canned broth.
By Dina D’Amato
1 box/bag frozen chopped spinach
8-10 cups water
1/3 box orzo pasta
4-5 chicken bouillon cubes (my favorite are the Knorr’s soft cubes)
2 eggs
Grated parmesan cheese
In a large pot, boil water. Add bouillon and pasta. Boil a few minutes and add spinach. Boil/simmer until pasta is done. Turn off stove.
Beat together 2 eggs. Slowly drizzle into hot soup while stirring. (egg will cook instantly).
Serve with a sprinkling of parmesan cheese and bread on the side.
This soup is quick, easy, and good. My kids love it. It was especially appreciated when the kids were sick and really weren’t in the mood to eat anything. This was their miracle cure soup. It provided fluid, vegetable, solid (pasta) and a bit of protein (egg, cheese) and didn’t upset their stomachs. It really was the only thing they requested when they were sick. Try it! You can also try it with mini meatballs to beef it up a bit. My kids started eating this soon after only a year old. My cousin’s wife, Elizabeth, would make this for her kids as soon as they started eating solid foods, but would often use homemade broth (which I’m too lazy to make!) or an organic canned broth.
Quick Marinara Sauce - ?author
QUICK MARINARA SAUCE
2 Cloves garlic
Olive oil
8 fresh ripe plum tomatoes, chopped
1 can whole plum tomatoes
10 fresh basil leaves
1 tsp sugar
Salt to taste
Cook in large frying pan. Bring to boil, and simmer about 10 min until not so watery.
Mix in 1 lb. cooked pasta.
Serve with ricotta cheese and/or parm. cheese
2 Cloves garlic
Olive oil
8 fresh ripe plum tomatoes, chopped
1 can whole plum tomatoes
10 fresh basil leaves
1 tsp sugar
Salt to taste
Cook in large frying pan. Bring to boil, and simmer about 10 min until not so watery.
Mix in 1 lb. cooked pasta.
Serve with ricotta cheese and/or parm. cheese
Little Pizzas - Tootsie
LITTLE PIZZAS
By Tootsie Kelly
"My kids loved this when they were small. Once they got started, they would go through at least 2 loaves of bread! Makes a nice lunch."-Tootsie
By Tootsie Kelly
"My kids loved this when they were small. Once they got started, they would go through at least 2 loaves of bread! Makes a nice lunch."-Tootsie
Sausage, Peppers, and Potatoes - Tootsie
SAUSAGE, PEPPERS, & POTATOES
By Tootsie Kelly
Fry Sausage in a small frying pan with a little water. Prick sausage with a small knife in several places. Keep turning until done.
In a separate pan, fry cut up peppers and onions and 2 cloves of garlic. Pour a little olive oil over this and mix until peppers are coated.
In a flat pan, put quartered peeled potatoes - cut up. Add onion salt, pepper, garlic salt and garlic powder and a bit of oregano and oil. Mix well. Bake at 350 degrees until potatoes are cooked, then broil until browned. Mix with peppers and onions, which are already cooked. Cut sausage into bite sized pieces and mix in.
Delicious!
Makes you happy you’re Italian!
By Tootsie Kelly
Fry Sausage in a small frying pan with a little water. Prick sausage with a small knife in several places. Keep turning until done.
In a separate pan, fry cut up peppers and onions and 2 cloves of garlic. Pour a little olive oil over this and mix until peppers are coated.
In a flat pan, put quartered peeled potatoes - cut up. Add onion salt, pepper, garlic salt and garlic powder and a bit of oregano and oil. Mix well. Bake at 350 degrees until potatoes are cooked, then broil until browned. Mix with peppers and onions, which are already cooked. Cut sausage into bite sized pieces and mix in.
Delicious!
Makes you happy you’re Italian!
Auntie Tootsie's Iced Tea - Tootsie
Auntie Tootsie’s Iced Tea
By Tootsie Kelly
Bring 3 quarts of water to a boil
Remove from heat and add ¾ cup sugar. Stir until completely dissolved.
Put 4 tea bags in the pot and steep for about 20 minutes.
In a gallon container, add a 6 oz. can of frozen lemonade. Stir until thawed.
Remove tea bags and pour tea into container over lemonade. Stir well.
Serve in tall tea glasses with ice and a slice of lemon.
**This can also be made using decaffeinated tea (use 5 tea bags instead of 4), and/or with a sugar substitute.
Enjoy!
By Tootsie Kelly
Bring 3 quarts of water to a boil
Remove from heat and add ¾ cup sugar. Stir until completely dissolved.
Put 4 tea bags in the pot and steep for about 20 minutes.
In a gallon container, add a 6 oz. can of frozen lemonade. Stir until thawed.
Remove tea bags and pour tea into container over lemonade. Stir well.
Serve in tall tea glasses with ice and a slice of lemon.
**This can also be made using decaffeinated tea (use 5 tea bags instead of 4), and/or with a sugar substitute.
Enjoy!
Cheesy Chicken - Marlene
CHEESY CHICKEN
By Marlene Kelly Kaydas
1 Large bunch of fresh cleaned broccoli (or 1 lb. frozen cooked to tender)
1 Can Cream of Chicken Soup
½ Can water
Mix well. Add some Dried Onion Flakes, a little Garlic Powder, and Black Pepper
Drain Broccoli and put in casserole dish
Place about 3 half chicken breasts on top of broccoli
Pour soup mix over chicken and broccoli
Bake at 350 degrees for about an hour until chicken is cooked. Turn off oven. Then, place about 3 slices of cheddar or american cheese on top of chicken and put back in warm oven until cheese is melted.
This is great served with rice and should serve about 4-6 people.
By Marlene Kelly Kaydas
1 Large bunch of fresh cleaned broccoli (or 1 lb. frozen cooked to tender)
1 Can Cream of Chicken Soup
½ Can water
Mix well. Add some Dried Onion Flakes, a little Garlic Powder, and Black Pepper
Drain Broccoli and put in casserole dish
Place about 3 half chicken breasts on top of broccoli
Pour soup mix over chicken and broccoli
Bake at 350 degrees for about an hour until chicken is cooked. Turn off oven. Then, place about 3 slices of cheddar or american cheese on top of chicken and put back in warm oven until cheese is melted.
This is great served with rice and should serve about 4-6 people.
Dandelions - Tina
Dandelions
By Tina Pirruccio
Go outside and pick bag(s) of fresh dandelions before it flowers (if it has already flowered, then you can add some sugar to the wash.)
Wash thoroughly ( if you have a lot, put them into your washing machine on the gentle cycle)
Put in boiling water until cooked (like spinach)
Drain all water out
Add oil, garlic or garlic powder, salt and pepper
Serve hot….or can serve cold.
---------------------------------------------------------------------------------
Dandelion Patty
By Tina Pirruccio
4 eggs
¾ c. cooked dandelions
Breadcrumbs, Italian flavored - enough to make like cake batter
Heat oil in a pan (oil, Crisco)
Drop batter with ladle in fat
Cook until brown / flip over
It should have a “spongy” consistency
Serve with Italian bread
[Dad used to tell a story about a kid in his school who pointed at him and yelled, "Look at the Ginny eating the flower!" Hmmmm....I think he was referring to an artichoke, but sometimes it's tough to argue....]
By Tina Pirruccio
Go outside and pick bag(s) of fresh dandelions before it flowers (if it has already flowered, then you can add some sugar to the wash.)
Wash thoroughly ( if you have a lot, put them into your washing machine on the gentle cycle)
Put in boiling water until cooked (like spinach)
Drain all water out
Add oil, garlic or garlic powder, salt and pepper
Serve hot….or can serve cold.
---------------------------------------------------------------------------------
Dandelion Patty
By Tina Pirruccio
4 eggs
¾ c. cooked dandelions
Breadcrumbs, Italian flavored - enough to make like cake batter
Heat oil in a pan (oil, Crisco)
Drop batter with ladle in fat
Cook until brown / flip over
It should have a “spongy” consistency
Serve with Italian bread
[Dad used to tell a story about a kid in his school who pointed at him and yelled, "Look at the Ginny eating the flower!" Hmmmm....I think he was referring to an artichoke, but sometimes it's tough to argue....]
Sauce and a Story - Tina
Fresh Sauce
By Tina Pirruccio
Wash tomatoes [first, grow tomatoes. New England tomatoes are the best]
Boil water
Cover tomatoes with boiling water. Slash tomatoes.
Leave in about 10 min
Peel tomatoes
Cut tomatoes up in collander (chop tomatoes/ swish with hands) . Save juice (later for soup!)
Put tomatoes in a pot. Add salt, garlic, fresh basil, sugar. Cook until thick enough.
Note: if used for tomato sauce, add paste
If used for pizza, leave as is
If used for sauce with pasta (smooth sauce), put in blender
[Sunday afternoon dinner at Auntie Tina and Uncle George’s house was never served without pasta……with the exception of maybe one day……
Auntie was in the kitchen preparing the giant platter of pasta with sauce, getting just the right amounts (…..which for my dad meant swimming in sauce, with more sauce on the side!) The rest of us were seated around the table, with Uncle George at the head of the table. This, unfortunately, put his back to the kitchen, so he never saw what was heading his way…. I’m not sure what happened, but somehow on the trip from the kitchen to the table just a few steps away, Auntie lost her balance…and lost control of the platter. As if in a comedy, the platter flipped 180 degrees (that means upside down!) and landed with a direct hit on Uncle George’s head!
You know that really long pause when a little child is silent but is taking a giant breath, and you know the next sound will be a blood-curdling scream?????
Well, that long pause was a combination of all of us with our mouths gaping open, and Auntie Tina horrified by what just happened……and then came the scream…….Uncle George, reaching at least two octaves above his normal, quiet voice, screeched something indecipherable….. And that’s when the long, quiet pause of the rest of us, turned into uncontrollable burst of laughter!!
By Tina Pirruccio
Wash tomatoes [first, grow tomatoes. New England tomatoes are the best]
Boil water
Cover tomatoes with boiling water. Slash tomatoes.
Leave in about 10 min
Peel tomatoes
Cut tomatoes up in collander (chop tomatoes/ swish with hands) . Save juice (later for soup!)
Put tomatoes in a pot. Add salt, garlic, fresh basil, sugar. Cook until thick enough.
Note: if used for tomato sauce, add paste
If used for pizza, leave as is
If used for sauce with pasta (smooth sauce), put in blender
[Sunday afternoon dinner at Auntie Tina and Uncle George’s house was never served without pasta……with the exception of maybe one day……
Auntie was in the kitchen preparing the giant platter of pasta with sauce, getting just the right amounts (…..which for my dad meant swimming in sauce, with more sauce on the side!) The rest of us were seated around the table, with Uncle George at the head of the table. This, unfortunately, put his back to the kitchen, so he never saw what was heading his way…. I’m not sure what happened, but somehow on the trip from the kitchen to the table just a few steps away, Auntie lost her balance…and lost control of the platter. As if in a comedy, the platter flipped 180 degrees (that means upside down!) and landed with a direct hit on Uncle George’s head!
You know that really long pause when a little child is silent but is taking a giant breath, and you know the next sound will be a blood-curdling scream?????
Well, that long pause was a combination of all of us with our mouths gaping open, and Auntie Tina horrified by what just happened……and then came the scream…….Uncle George, reaching at least two octaves above his normal, quiet voice, screeched something indecipherable….. And that’s when the long, quiet pause of the rest of us, turned into uncontrollable burst of laughter!!
Pizza - Tina
Pizza
By Tina Pirruccio
Can use ready pizza dough. Spread over pan
Fresh tomato sauce (homemade with cooked tomatoes) on top of dough
Mince garlic over the top
Sprinkle with Parmesan cheese
Drizzle olive oil over top
Bake at 350 degrees for 25-30 min or until bottom crust is lightly brown.
By Tina Pirruccio
Can use ready pizza dough. Spread over pan
Fresh tomato sauce (homemade with cooked tomatoes) on top of dough
Mince garlic over the top
Sprinkle with Parmesan cheese
Drizzle olive oil over top
Bake at 350 degrees for 25-30 min or until bottom crust is lightly brown.
Crab Sauce - Tina
Crab Sauce
By Tina Pirruccio
**Make the day before serving
Brown an onion
Add sauce (4 cans puree, crushed tomatoes, sauce, or combination)
1 can tomato paste
Garlic, sugar, salt
Add 2 pkgs of frozen crabs
Cook for about 1 hour. Bring to a boil, then simmer.
Serve over pasta…..and with bibs!
By Tina Pirruccio
**Make the day before serving
Brown an onion
Add sauce (4 cans puree, crushed tomatoes, sauce, or combination)
1 can tomato paste
Garlic, sugar, salt
Add 2 pkgs of frozen crabs
Cook for about 1 hour. Bring to a boil, then simmer.
Serve over pasta…..and with bibs!
Roasted Peppers - Tina/Babe
Roasted Peppers
By Tina Pirruccio
Roast Peppers -
GRILL:
Put peppers on the grill whole
Keep turning until skin is popping off
Cool, and peel skin off, remove stem and seeds
BROILER:
Cut peppers into pieces
Put on cookie sheet
Cook until skin pops off
Cool. Peel skin
Then,
Cut peppers into bite sized pieces. Add oil, fresh lemon juice, garlic powder, salt and pepper.
[note: When my Dad does these, after taking them off the grill, he drops them into a paper bag, then seals it. They steam themselves a bit more while they cool. Also, if you’re doing hotter peppers, be careful. They WILL find a cut in your skin and burn your hands. Dad has a stockpile of rubber gloves that he wears to peel, de-seed and de-vein hot peppers…… Which brings me to another thought…. If a guy whose palate is accustomed to hot peppers and spicy foods tells you, “don’t worry, they’re not hot - just a little ’tangy’”…………Don’t eat them!!
By Tina Pirruccio
Roast Peppers -
GRILL:
Put peppers on the grill whole
Keep turning until skin is popping off
Cool, and peel skin off, remove stem and seeds
BROILER:
Cut peppers into pieces
Put on cookie sheet
Cook until skin pops off
Cool. Peel skin
Then,
Cut peppers into bite sized pieces. Add oil, fresh lemon juice, garlic powder, salt and pepper.
[note: When my Dad does these, after taking them off the grill, he drops them into a paper bag, then seals it. They steam themselves a bit more while they cool. Also, if you’re doing hotter peppers, be careful. They WILL find a cut in your skin and burn your hands. Dad has a stockpile of rubber gloves that he wears to peel, de-seed and de-vein hot peppers…… Which brings me to another thought…. If a guy whose palate is accustomed to hot peppers and spicy foods tells you, “don’t worry, they’re not hot - just a little ’tangy’”…………Don’t eat them!!
Baked Stuffed Shrimp, breadcrumbs - Tina
Baked Stuffed Shrimp
By Tina Pirruccio
- about 3 lbs. uncooked shrimp
- put one layer of shrimp at bottom of 2-3 quart casserole dish
-cover with flavored bread crumbs (“not too thick, but nice, nice”)
- dot it with a lot of butter
- repeat layers
Bake at 350 degrees for 30-35 min
Tina’s Flavored Bread crumbs:
- Save all bread - could put in microwave for 1 min and let sit out all night. Make sure you have Italian bread..
- Italian cheese (parmesan, romano)
- finely chopped parsley
- minced garlic
- salt and pepper
- Put bread through processor
- mix everything together.
By Tina Pirruccio
- about 3 lbs. uncooked shrimp
- put one layer of shrimp at bottom of 2-3 quart casserole dish
-cover with flavored bread crumbs (“not too thick, but nice, nice”)
- dot it with a lot of butter
- repeat layers
Bake at 350 degrees for 30-35 min
Tina’s Flavored Bread crumbs:
- Save all bread - could put in microwave for 1 min and let sit out all night. Make sure you have Italian bread..
- Italian cheese (parmesan, romano)
- finely chopped parsley
- minced garlic
- salt and pepper
- Put bread through processor
- mix everything together.
White Pizza - Tina
White Pizza
By Tina Pirruccio
2lbs frozen/thawed dough
Roll out onto long pizza pan
Mix minced parsley, garlic, and pieces of sundried tomatoes
Pinch pieces of above mixture into the pizza dough. Scatter all over.
Shake grated cheese liberally all across the top. Salt and pepper. A lot of black pepper.
Drizzle with oil
Bake at 375 degrees for 25-30 min until bottom crust is lightly brown.
By Tina Pirruccio
2lbs frozen/thawed dough
Roll out onto long pizza pan
Mix minced parsley, garlic, and pieces of sundried tomatoes
Pinch pieces of above mixture into the pizza dough. Scatter all over.
Shake grated cheese liberally all across the top. Salt and pepper. A lot of black pepper.
Drizzle with oil
Bake at 375 degrees for 25-30 min until bottom crust is lightly brown.
Eggplant Casserole - Tina
Eggplant Casserole
By Tina Pirruccio
- Need at least 2 eggplants for 3 quart casserole. Peel eggplant, and slice ~½ in. thick
- Put in a deep frying pan, cover with water, boil about 1-2 min until soft. (some may break apart, but that’s fine)
- Fry each piece in a bit of oil. Flip quickly until soft.
Layer in casserole dish the following:
1st layer - cooked eggplant
2nd layer - american cheese
3rd layer - flavored bread crumbs
4th layer - fresh tomato sauce
- Repeat layers
- Put a little oil on top
- Bake at 375 degrees for 30-40 min, covered. Uncover and bake 20 minutes more.
Enjoy!
By Tina Pirruccio
- Need at least 2 eggplants for 3 quart casserole. Peel eggplant, and slice ~½ in. thick
- Put in a deep frying pan, cover with water, boil about 1-2 min until soft. (some may break apart, but that’s fine)
- Fry each piece in a bit of oil. Flip quickly until soft.
Layer in casserole dish the following:
1st layer - cooked eggplant
2nd layer - american cheese
3rd layer - flavored bread crumbs
4th layer - fresh tomato sauce
- Repeat layers
- Put a little oil on top
- Bake at 375 degrees for 30-40 min, covered. Uncover and bake 20 minutes more.
Enjoy!
Chicken Mexicana - Amy
Chicken Mexicana
By Amy Karangekis
2 whole chicken breasts
¼ tsp. garlic salt
2 T. butter
½ c. sliced green onions with tops
½ c. chopped green bell pepper
2-3 c. hot cooked rice
1 c. Pace picante sauce (or other brand)
4 oz. pasteurized process cheese spread
Sprinkle chicken with garlic salt. Melt butter in large skillet. Add chicken and cook 5 min. Turn chicken over. Add green onions and green pepper around edge of skillet. Cook 5 min more until chicken is tender. Place rice on serving platter. Remove cooked chicken and vegetables from skillet and arrange over rice.
In hot skillet, add picante sauce and cheese. Stir. Pour picante/cheese sauce over chicken and vegetables. Serve.
Scallop Stir Fry - Amy
Scallop Stir Fry
By Amy Karangekis
6 oz. uncooked ramen noodles
1 T. olive oil
1 lb. asparagus, cut into 1 inch pieces
1 red pepper, cut into thin rings
3 green onions, chopped
1 large clove garlic, minced
1 lb. sea scallops
2 T. soy sauce
1 tsp hot pepper sauce
1 tsp. sesame oil
Cook noodles in lightly salted water. Drain, and set aside.
Heat olive oil. Add asparagus, red pepper, onion, garlic.
Add scallops.
Stir in soy sauce, hot pepper sauce, sesame oil, lime juice (?)
Add noodles and heat thoroughly.
Vegetables Sicily - Amy
Vegetables Sicily
By Amy Karangekis
3 c. zucchini slices
1 medium onion, sliced
1 tsp. oregano leaves, crushed
½ tsp. salt
¼ tsp. pepper
1/3 c. marzanne
1 medium tomato, cut into wedges
Saute zucchini, onion, and seasoning in marzanne. Add tomato. Cook 5 min.
Serves 4-6
[……..What is “Marzanne”???………I want to try this recipe!!]
Pilaf - Amy
Pilaf
By Amy Karangekis
½ c. fine noodles, broken into pieces
2 T butter
1/3 c. water
1 can chicken or beef broth
1/3 c. water
½ c. rice
Brown noodles
Add remaining ingredients
Bring to a boil; reduce heat
Cover and simmer 20-25 min.
Makes about 2 ¼ cups
[When we vacationed with Amy and her family in Myrtle Beach, Amy made a GIANT tray of this. It was great all on its own, but was also great when we added the sauce of whatever meat we were cooking.
And speaking of that trip…..remember the boys came home with the crabs they caught? We made them google a recipe to cook them themselves, and they did!! Unfortunately, it wasn’t until afterward that they showed us pictures of themselves catching the crabs, with a big and clear sign on the pier that warned “Do Not Eat Crabs From This Area” ….. or something like that. My boy pooped green for a week!]
By Amy Karangekis
½ c. fine noodles, broken into pieces
2 T butter
1/3 c. water
1 can chicken or beef broth
1/3 c. water
½ c. rice
Brown noodles
Add remaining ingredients
Bring to a boil; reduce heat
Cover and simmer 20-25 min.
Makes about 2 ¼ cups
[When we vacationed with Amy and her family in Myrtle Beach, Amy made a GIANT tray of this. It was great all on its own, but was also great when we added the sauce of whatever meat we were cooking.
And speaking of that trip…..remember the boys came home with the crabs they caught? We made them google a recipe to cook them themselves, and they did!! Unfortunately, it wasn’t until afterward that they showed us pictures of themselves catching the crabs, with a big and clear sign on the pier that warned “Do Not Eat Crabs From This Area” ….. or something like that. My boy pooped green for a week!]
Dutch Meat Loaf - Amy
Dutch Meat Loaf
By Amy Karangekis
1 ½ lbs. ground beef
1 c. fresh bread crumbs
1 med. Onion chopped
18 oz. can tomato sauce
1 egg
1 ½ tsp salt
¼ tsp pepper
¾ c. water
2 T brown sugar, packed
2 T prepared mustard
1 T vinegar
In a medium bowl, lightly mix beef, bread crumbs, onion, ½ can tomato sauce, egg, salt and pepper. Shape into loaf in shallow baking pan.
Combine remaining sauce and the rest of the ingredients. Pour over loaf.
Bake at 350 degrees for 1 ¼ hours, basting loaf several times.
Makes 5-6 servings
By Amy Karangekis
1 ½ lbs. ground beef
1 c. fresh bread crumbs
1 med. Onion chopped
18 oz. can tomato sauce
1 egg
1 ½ tsp salt
¼ tsp pepper
¾ c. water
2 T brown sugar, packed
2 T prepared mustard
1 T vinegar
In a medium bowl, lightly mix beef, bread crumbs, onion, ½ can tomato sauce, egg, salt and pepper. Shape into loaf in shallow baking pan.
Combine remaining sauce and the rest of the ingredients. Pour over loaf.
Bake at 350 degrees for 1 ¼ hours, basting loaf several times.
Makes 5-6 servings
Apple Bread - Tina
Apple Bread
By Tina Pirruccio
1 c. sugar
½ c. shortening
2 eggs
1 c. unpeeled chopped apples
2 c. flour
1 tsp. baking powder
½ tsp baking soda
¼ tsp. salt
½ c. chopped nuts
1 tsp. vanilla extract
Cream sugar and shortening
Add eggs and apples
Add sifted flour and dry ingredients
Add chopped nuts and vanilla
Place in a greased bread pan
Bake at 350 degrees about 1 hour
Can be frozen!
[And speaking of “can be frozen”….. It’s easy enough to double, triple, etc… many of your recipes, then freeze the extras. I clearly remember my visits to Auntie Tina’s house, from when I was young to just a few years ago. There was NEVER a time when she didn’t have something homemade to serve. Again, in my mind, she must’ve been cooking all day, everyday (which probably isn’t too far from the truth), but on the few times where I just “dropped in” she still had homemade cookies. That’s when she told me she would freeze them and pull them out when people stopped by. It sounds simple enough, but the more I thought about this, the more I thought how this simple act spoke volumes about her…. She actually planned ahead to be kind and hospitable to anyone and everyone who stopped by her door. There’s a good lesson to be learned.
Oh, how I miss her!]
By Tina Pirruccio
1 c. sugar
½ c. shortening
2 eggs
1 c. unpeeled chopped apples
2 c. flour
1 tsp. baking powder
½ tsp baking soda
¼ tsp. salt
½ c. chopped nuts
1 tsp. vanilla extract
Cream sugar and shortening
Add eggs and apples
Add sifted flour and dry ingredients
Add chopped nuts and vanilla
Place in a greased bread pan
Bake at 350 degrees about 1 hour
Can be frozen!
[And speaking of “can be frozen”….. It’s easy enough to double, triple, etc… many of your recipes, then freeze the extras. I clearly remember my visits to Auntie Tina’s house, from when I was young to just a few years ago. There was NEVER a time when she didn’t have something homemade to serve. Again, in my mind, she must’ve been cooking all day, everyday (which probably isn’t too far from the truth), but on the few times where I just “dropped in” she still had homemade cookies. That’s when she told me she would freeze them and pull them out when people stopped by. It sounds simple enough, but the more I thought about this, the more I thought how this simple act spoke volumes about her…. She actually planned ahead to be kind and hospitable to anyone and everyone who stopped by her door. There’s a good lesson to be learned.
Oh, how I miss her!]
In The Beginning....
There was Luigi and Josephine. And from them came Tina, Tootsie, Sonny, and Babe, then dozens more. And with that comes a whole lot of mouths to feed!
I had an idea several years ago to get our family recipes on paper so that I could try to replicate the tastes and feelings from my childhood. Well, paper is quickly becoming obsolete, and by the time I could organize the many recipes that have come my way, sharing via a blog has become the preferred method by most. Recently I have been inputting the recipes that I collected many years ago, and the memories that are associated with many of them never fail to put a smile on my face, or literally laugh out loud.
I'm so proud to be a part of this truly dynamic family! I hope that you will enjoy these recipes and stories as I get them posted, and that you will add to them frequently! Please just send me an email with the recipe and maybe a story to go with it to share. I'll be ever-so-grateful if you type it and I can just paste/post it, but if you choose to scan it, I can post it just like that as well. After 44 years of fighting computers and carrying on a passive-aggressive relationship with them, I'm finally learning to embrace it's capabilities. But please remember that the computer is still more capable than I, and I will do my best to get it and keep it up and running. I have entered a few dozen so far, and still have a stack to enter.
Please pass this along to other members of our family, and friends that might appreciate our recipes and stories. Feel free to send additions to the blog (in fact, it's a requirement, as I only have a limited number of them) and by all means, share the stories. The comedy that is our lives is as much a part of the DiMauro Family history as the recipes and food that we've shared.
Thank you, Luigi and Josephine, for creating the family that everyone should be lucky enough to be a part!
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