1 medium onion, chopped
3 or 4 stalks celery, chopped
? stick of butter
? cup flour (? cup if you want it thicker)
-------
Saute onion and celery in butter until tender-crisp. Add flour all at once. Cook and stir 3 minutes.
Add:
2 cans chicken broth or about 3 cups homemade stock/broth
2 cans minced or chopped clams with liquid (you can do this with 8-12 small whole fresh clams as well)
1 large can whole tomatoes broken up with liquid
Season:
Salt
Pepper
A few drops of Tabasco
1-2 tsb Chili powder
Several squirts of Durkee's Red Hot
Garlic powder
Parsley
Bring to a boil and let simmer 5 minutes or so. Turn off heat.
Add 1 pound fresh or frozen shelled and deveined extra large shrimp. The heat from the pot will cook it regardless of fresh or frozen state without turning the shrimp to rubber.
Taste and re-seaon carefully. The hot stuff gets hotter as it sits. This is much better made a day ahead and reheated. Serve over rice. 3 TBS of unsalted butter
1 medium sweet yellow onion, sliced thin
1 small head of cabbage sliced
3 cups of egg noodles or dumplings
salt, pepper, garlic powder to taste
In a large deep skillet, melt the butter then add the onions and cabbage. Sautee on medium heat until very soft and tender. While the onions and cabbage are cooking, cook the noodles according to package directions. Cook them slightly under done. I like to cook my noodles in some chicken broth for added flavor. When the noodles are done and the cabbage mixture is soft, add the noodles to the cabbage. Season to taste and cook together for a few more minutes. Serve with some crusty rolls and eat as a main dish or side. Leftovers are great as well. 2-3lbs Country style pork ribs*
16oz of drained sauerkraut
1 red apple**
1 bottle of dark beer
Season ribs anyway you like (salt,pepper, garlic powder). Chop up the apple. Combine the apple, sauerkraut, and beer in the crockpot. Add the ribs and place so that some of the kraut is covering them. Cook on low for 8-10 hours. Serve with krusty bread and some mashed potatoes.
I prefer a nice dark beer for this dish, some sort of lager. I have used Killan's, Labatts, and Newcastle Brown Ale.
*You can also use a roast or a pork loin.
**Must be a red sweet apple because it helps to cut some of the tartness of the kraut. 1lb Sage bulk breakfast casserole
6 Slices of white bread
4 eggs, beaten
2 Cups of milk
8oz of shredded cheddar*
1tsp. of ground mustard powder
1/2tsp. of salt
Cook sausage in skillet until done, breaking it up as it cooks. Drain. Cut bread up into cubes. In a large mixing bowl add, bread, sausage, mustard, salt, and cheese. Pour milk and eggs on top of mixture and mix until everything is combined and coated. Pour mixture into greased casserole dish and refridgerate overnight (needs at least 8hours to set).
Bake at 350 for 1hour covered and then uncovered for 45minutes or until set.
*You can use more cheese if you like, but it will add to the time it takes the casserole to set so keep that in mind. 1 lb. sausage
1 1/2 cups milk
12 oz. velveeta cheese, cut into cubes
1/2 cup dijon mustard
1 cup diced fresh or canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
12 oz. uncooked elbow macaroni
1/8 tsp. cayenne pepper
2 T grated parmesan cheese
Preheat oven to 350 degrees. Crumble and cook saudage in a skillet until brown. Drain on paper towels. Combine milk, velveeta and mustard in a medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions, and cayenne pepper. Remove from heat.
Cook macaroni according to package directions and drain. Combine hot macaroni and cheese mixture in a large bowl and toss until well-coated. Spoon into a greased, shallow, 2-quart casserole dish. Cover and bake 15-20 minutes. Stir, sprinkle with parmesan cheese, then bake uncovered another 5 minutes. Let stand 10 minutes before serving. Italian Name: Insalata Verde Alla Siciliana
1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil
Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.
In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.
Makes 4 to 6 servings. Italian Name: Insalata Caprese
2 large tomatoes, peeled
2 slices, each 1/4-inch-thick (about 4 oz. total) mozzarella di bufalo, mozzarella, smoked mozzarella, teleme, or provalone cheese
8 fresh basil leaves
olive oil
red wine vinegar
salt
freshly ground black pepper
Cut each tomato crosswise, making 4 pretty slices; discard stem and bottom ends. Place 2 tomato slices side by side on each of 4 individual salad plates.
Cut each cheese slice into quarters that are more or less triangular. Put a triangle of cheese on each tomato slice. Top with basil leaves. Drizzle with olive oil and sprinkle lightly with vinegar.
Serve with salt and pepper.
Makes 4 servings. 1 loaf cinnamon swirl bread (I like Pepperidge Farms)
6 eggs, beaten
3 cups milk
2 tsp. vanilla extract
Powdered sugar
Place bread cubes in a greased, 3-quart shallow baking dish. Mix eggs, milk and vanilla, then pour over bread. Cover and refrigerate one hour or overnight. (This step is important, because it ensures the bread absorbs the egg/milk mixture.)
Bake at 350? for 50 minutes, or until golden brown. Sprinkle with powdered sugar, and serve with pancake syrup, if desired.
Serves 8*. 1 9-inch pie crust (frozen, or homemade-recipe here.
1⅔ cups (10 oz pkg.) Reese's peanut butter chips, divided
1 3-oz. package cream cheese
? cup powdered sugar
⅓ cup plus 2T milk, divided
1 tsp. unflavored gelatin
1T cold water
2T boiling water
? cup sugar
⅓ cup cocoa powder
1 cup cold whipping cream
1 tsp. vanilla extract
Melt 1? cups peanut butter chips. Beat cream cheese, powdered sugar, and ⅓ cupmilk in medium bowl until smooth. Add melted chips and beat well. Beat in remaining 2T milk and spread into a cooled pie shell.
Sprinke gelatin over cold water in a small bowl and let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in a medium bowl, and add whipping cream and vanilla. Beat on medium speed of a mixer until stiff and pour in gelatin mixture, beating until well-blended. Spoon into crust over peanut butter layer. Refrigerate for several hours and garnish with remaining chips. Cover and refrigerate leftover pie.
Makes 6 to 8 servings. (I don't particularly care for cooked fruit, but these cookies aren't half bad.)
? cup butter or margarine
? cup granulated sugar
? cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp. baking soda
2? cups rolled oats
1⅔ cups (one 10-oz. package) white chocolate chips
? cup chopped dried apricots
Beat butter, sugar, and brown sugar in a bowl until fluffy. Addegg and beat well. Add flour and baking soda; beat until well-blended. Stir in oats, white chips, and apricots with a spatula. Loosely form rounded teaspoonfuls of dough into balls and place on an ungreased cookie sheet. Bake 7 to 9 minutes at 375?, until lightly browned. Be careful not to overcook.
Makes about 3? dozen cookies. (My mom got this recipe from a cozy little Bed&Breakfast in Monterey. They're the best cookies I've ever had.)
1? cups chocolate chips (I prefer semi-sweet)
1? cups chopped walnuts
1? cups white chocolate chips
1 cup almond granola (plain granola works, too)
Mix together in a small bowl; set aside.
1 cup butter*
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
? cup water
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
? tsp. salt
Combine dry ingredients; set aside.
In a large bowl, cream the butter and sugar mixture until fluffy, then add eggs, vanilla and water. Mix until smooth. Add flour mix a little at a time, mixing carefully. Add chocolate mixture with a spatula and mix well.
Spoon by large tablespoons onto an ungreased cookie sheet. Bake 7-8 minutes at 375? F, turn pan and bake another 4-5 minutes (to ensure even cooking.)
Let the cookies cool on the pan for about five minutes, then transfer to a wire cooling rack to cool for another five minutes or so. This recipe makes 4-5 dozen cookies. It's important that you don't make the cookies too big. Otherwise, you'll end up with crispy edges and raw middles. (This is one of my favorite cakes because it's not too sweet, and has no refined sugar)
4 eggs
1 1/2 cups honey
1 cup oil
2 cups flour (I use whole wheat flour)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
Beat eggs. Add honey and oil and mix well. Add dry ingredients, then stir in carrots and nuts. Grease and flour a 9X13 pan; pour batter into pan and smooth out so it's even. Bake for 45-50 minutes in a 350? oven. 1 large box cherry Jello (regular and sugar-free both work well)
1 can Mandarin oranges
1 apple, chopped (do not peel)
1 can whole cranberry sauce
1 can crushed pineapple (do not drain)
1/2 cup nuts (optional, I use walnuts)
Prepare the Jello according to the package directions. Put in the refrigerator and allow to thicken slightly. Stir in the remaining ingredients and refrigerate for a couple of hours (overnight is best.) 2 cups sugar
1 cup light corn syrup (dark will taste funny)
1 cup water
1 cup raw peanuts
1/2 tsp. salt
2T butter
2 tsp. baking soda
Heat sugar, corn syrup, and water over medium heat to the soft ball stage (234? F). Add peanuts when the temperature reaches 250? F. Continue cooking, stirring constantly, to the hard crack stage (290? F), and remove from heat. Quickly stir in the butter and baking soda, and beat until frothy. Pour onto buttered cookie sheets to cool. 2 1/2 cups crushed vanilla wafers
1 cup crushed walnuts
2T cocoa
3T dark corn syrup
1/4 cup rum*
1 cup powdered sugar
Mix all ingredients except powdered sugar in a bowl. Roll mixture into bite-sized balls, and roll each in powdered sugar.
3 or 4 stalks celery, chopped
? stick of butter
? cup flour (? cup if you want it thicker)
-------
Saute onion and celery in butter until tender-crisp. Add flour all at once. Cook and stir 3 minutes.
Add:
2 cans chicken broth or about 3 cups homemade stock/broth
2 cans minced or chopped clams with liquid (you can do this with 8-12 small whole fresh clams as well)
1 large can whole tomatoes broken up with liquid
Season:
Salt
Pepper
A few drops of Tabasco
1-2 tsb Chili powder
Several squirts of Durkee's Red Hot
Garlic powder
Parsley
Bring to a boil and let simmer 5 minutes or so. Turn off heat.
Add 1 pound fresh or frozen shelled and deveined extra large shrimp. The heat from the pot will cook it regardless of fresh or frozen state without turning the shrimp to rubber.
Taste and re-seaon carefully. The hot stuff gets hotter as it sits. This is much better made a day ahead and reheated. Serve over rice. 3 TBS of unsalted butter
1 medium sweet yellow onion, sliced thin
1 small head of cabbage sliced
3 cups of egg noodles or dumplings
salt, pepper, garlic powder to taste
In a large deep skillet, melt the butter then add the onions and cabbage. Sautee on medium heat until very soft and tender. While the onions and cabbage are cooking, cook the noodles according to package directions. Cook them slightly under done. I like to cook my noodles in some chicken broth for added flavor. When the noodles are done and the cabbage mixture is soft, add the noodles to the cabbage. Season to taste and cook together for a few more minutes. Serve with some crusty rolls and eat as a main dish or side. Leftovers are great as well. 2-3lbs Country style pork ribs*
16oz of drained sauerkraut
1 red apple**
1 bottle of dark beer
Season ribs anyway you like (salt,pepper, garlic powder). Chop up the apple. Combine the apple, sauerkraut, and beer in the crockpot. Add the ribs and place so that some of the kraut is covering them. Cook on low for 8-10 hours. Serve with krusty bread and some mashed potatoes.
I prefer a nice dark beer for this dish, some sort of lager. I have used Killan's, Labatts, and Newcastle Brown Ale.
*You can also use a roast or a pork loin.
**Must be a red sweet apple because it helps to cut some of the tartness of the kraut. 1lb Sage bulk breakfast casserole
6 Slices of white bread
4 eggs, beaten
2 Cups of milk
8oz of shredded cheddar*
1tsp. of ground mustard powder
1/2tsp. of salt
Cook sausage in skillet until done, breaking it up as it cooks. Drain. Cut bread up into cubes. In a large mixing bowl add, bread, sausage, mustard, salt, and cheese. Pour milk and eggs on top of mixture and mix until everything is combined and coated. Pour mixture into greased casserole dish and refridgerate overnight (needs at least 8hours to set).
Bake at 350 for 1hour covered and then uncovered for 45minutes or until set.
*You can use more cheese if you like, but it will add to the time it takes the casserole to set so keep that in mind. 1 lb. sausage
1 1/2 cups milk
12 oz. velveeta cheese, cut into cubes
1/2 cup dijon mustard
1 cup diced fresh or canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
12 oz. uncooked elbow macaroni
1/8 tsp. cayenne pepper
2 T grated parmesan cheese
Preheat oven to 350 degrees. Crumble and cook saudage in a skillet until brown. Drain on paper towels. Combine milk, velveeta and mustard in a medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions, and cayenne pepper. Remove from heat.
Cook macaroni according to package directions and drain. Combine hot macaroni and cheese mixture in a large bowl and toss until well-coated. Spoon into a greased, shallow, 2-quart casserole dish. Cover and bake 15-20 minutes. Stir, sprinkle with parmesan cheese, then bake uncovered another 5 minutes. Let stand 10 minutes before serving. Italian Name: Insalata Verde Alla Siciliana
1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil
Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.
In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.
Makes 4 to 6 servings. Italian Name: Insalata Caprese
2 large tomatoes, peeled
2 slices, each 1/4-inch-thick (about 4 oz. total) mozzarella di bufalo, mozzarella, smoked mozzarella, teleme, or provalone cheese
8 fresh basil leaves
olive oil
red wine vinegar
salt
freshly ground black pepper
Cut each tomato crosswise, making 4 pretty slices; discard stem and bottom ends. Place 2 tomato slices side by side on each of 4 individual salad plates.
Cut each cheese slice into quarters that are more or less triangular. Put a triangle of cheese on each tomato slice. Top with basil leaves. Drizzle with olive oil and sprinkle lightly with vinegar.
Serve with salt and pepper.
Makes 4 servings. 1 loaf cinnamon swirl bread (I like Pepperidge Farms)
6 eggs, beaten
3 cups milk
2 tsp. vanilla extract
Powdered sugar
Place bread cubes in a greased, 3-quart shallow baking dish. Mix eggs, milk and vanilla, then pour over bread. Cover and refrigerate one hour or overnight. (This step is important, because it ensures the bread absorbs the egg/milk mixture.)
Bake at 350? for 50 minutes, or until golden brown. Sprinkle with powdered sugar, and serve with pancake syrup, if desired.
Serves 8*. 1 9-inch pie crust (frozen, or homemade-recipe here.
1⅔ cups (10 oz pkg.) Reese's peanut butter chips, divided
1 3-oz. package cream cheese
? cup powdered sugar
⅓ cup plus 2T milk, divided
1 tsp. unflavored gelatin
1T cold water
2T boiling water
? cup sugar
⅓ cup cocoa powder
1 cup cold whipping cream
1 tsp. vanilla extract
Melt 1? cups peanut butter chips. Beat cream cheese, powdered sugar, and ⅓ cupmilk in medium bowl until smooth. Add melted chips and beat well. Beat in remaining 2T milk and spread into a cooled pie shell.
Sprinke gelatin over cold water in a small bowl and let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in a medium bowl, and add whipping cream and vanilla. Beat on medium speed of a mixer until stiff and pour in gelatin mixture, beating until well-blended. Spoon into crust over peanut butter layer. Refrigerate for several hours and garnish with remaining chips. Cover and refrigerate leftover pie.
Makes 6 to 8 servings. (I don't particularly care for cooked fruit, but these cookies aren't half bad.)
? cup butter or margarine
? cup granulated sugar
? cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp. baking soda
2? cups rolled oats
1⅔ cups (one 10-oz. package) white chocolate chips
? cup chopped dried apricots
Beat butter, sugar, and brown sugar in a bowl until fluffy. Addegg and beat well. Add flour and baking soda; beat until well-blended. Stir in oats, white chips, and apricots with a spatula. Loosely form rounded teaspoonfuls of dough into balls and place on an ungreased cookie sheet. Bake 7 to 9 minutes at 375?, until lightly browned. Be careful not to overcook.
Makes about 3? dozen cookies. (My mom got this recipe from a cozy little Bed&Breakfast in Monterey. They're the best cookies I've ever had.)
1? cups chocolate chips (I prefer semi-sweet)
1? cups chopped walnuts
1? cups white chocolate chips
1 cup almond granola (plain granola works, too)
Mix together in a small bowl; set aside.
1 cup butter*
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
? cup water
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
? tsp. salt
Combine dry ingredients; set aside.
In a large bowl, cream the butter and sugar mixture until fluffy, then add eggs, vanilla and water. Mix until smooth. Add flour mix a little at a time, mixing carefully. Add chocolate mixture with a spatula and mix well.
Spoon by large tablespoons onto an ungreased cookie sheet. Bake 7-8 minutes at 375? F, turn pan and bake another 4-5 minutes (to ensure even cooking.)
Let the cookies cool on the pan for about five minutes, then transfer to a wire cooling rack to cool for another five minutes or so. This recipe makes 4-5 dozen cookies. It's important that you don't make the cookies too big. Otherwise, you'll end up with crispy edges and raw middles. (This is one of my favorite cakes because it's not too sweet, and has no refined sugar)
4 eggs
1 1/2 cups honey
1 cup oil
2 cups flour (I use whole wheat flour)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
Beat eggs. Add honey and oil and mix well. Add dry ingredients, then stir in carrots and nuts. Grease and flour a 9X13 pan; pour batter into pan and smooth out so it's even. Bake for 45-50 minutes in a 350? oven. 1 large box cherry Jello (regular and sugar-free both work well)
1 can Mandarin oranges
1 apple, chopped (do not peel)
1 can whole cranberry sauce
1 can crushed pineapple (do not drain)
1/2 cup nuts (optional, I use walnuts)
Prepare the Jello according to the package directions. Put in the refrigerator and allow to thicken slightly. Stir in the remaining ingredients and refrigerate for a couple of hours (overnight is best.) 2 cups sugar
1 cup light corn syrup (dark will taste funny)
1 cup water
1 cup raw peanuts
1/2 tsp. salt
2T butter
2 tsp. baking soda
Heat sugar, corn syrup, and water over medium heat to the soft ball stage (234? F). Add peanuts when the temperature reaches 250? F. Continue cooking, stirring constantly, to the hard crack stage (290? F), and remove from heat. Quickly stir in the butter and baking soda, and beat until frothy. Pour onto buttered cookie sheets to cool. 2 1/2 cups crushed vanilla wafers
1 cup crushed walnuts
2T cocoa
3T dark corn syrup
1/4 cup rum*
1 cup powdered sugar
Mix all ingredients except powdered sugar in a bowl. Roll mixture into bite-sized balls, and roll each in powdered sugar.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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