S: Frawley Family Cookbook
FC: Frawley Family Cookbook
1: Collette & Patrick, I am so happy to have known you both and have our friendships develop into what they are now. I am so happy the two of you found eachother because you all are aboslutely perfect together. I love you both and look forward to spending many more years together and hopefully being an Aunt Cassidy one day. Love you both, Cassidy & Oliver
3: F | lsdakjf | Table of Contents
4: Our family LOVED this for our special breakfasts on holidays and for brunch gatherings. It is easy to do as it is done the night before, then popped into the oven for an easy morning. ~Christopher & Karen Cox
5: Egg and Cheese Souffle Ingredients 8 slices of sourdough bread 2 t. salt (I omit) 2 t. dry mustard 1 lb grated cheddar cheese 8 eggs, beaten 4 c. milk Directions Remove crusts, cut into bite size pieces, place in bottom of casserole dish. Spread cheese, salt and mustard over bread. Mix eggs and milk then pour over bread mixture. IMPORTANT Cover with foil and refrigerate overnight. Bake uncovered 350 degrees about 1 hour until knife comes out clean and top is crusty and brown. 10 servings
6: Ingredients 8 ounces whipping cream 1 tablespoon sugar 32 ounces hot cocoa 4 ounces peppermint schnapps cocktail cherry Directions 1) Beat whipping cream, while adding sugar slowly, until it forms peaks. 2) Set aside. 3) Prepare hot chocolate according to directions. 4) Add peppermint schnapps and stir. 5) Pour into individual glasses or mugs and top with whipped cream and a cherry. 6) Other ideas: serve with a peppermint stick; sprinkle whipping cream with cocoa or candied sprinkles; decorate whipping cream with a few gold sprinkles for a festive look. | Peppermint Schnapps Hot Cocoa From the kitchen of: Lizz Wu Awesome for the winter when you want to cuddle up by the fireplace & watch a movie!
7: Sparkling White Peach Sangria From the kitchen of: Joanna Rullo Ingredients 2 Bottles of Fruity/Mild white wine (no need to get fancy, Charles Shaw Sauvignon Blanc or Pinot Grigio work very well) 1 liter of ginger ale 1/2 cup of peach nectar 1/4 cup of peach schnapps, or other citrus liquor (optional) 1 cup of sliced frozen peaches (keeps the Sangria cool, so you have to use less ice!) 1 cup of fresh-diced peaches (nice and juicy!) 1 Asian pear (or whatever apple/pear you have—thinly slice it against the grain so that you get a lovely star pattern on the inside, this will impress your guests!) 1 lemon or lime worth of juice, freshly squeeze 1 thinly sliced star fruit (if you can’t find it, then omit) 1 cup of seasonal fruit (optional)—strawberries, grapes, blood oranges etc. Ice Directions In a large container, mix all the liquid ingredients together, you may want to taste along the way, the more ginger ale and peach nectar, the sweeter it will be. Add the fruit into the container, if you have a glass container I recommend lining the container with the thinly sliced asian pair and star fruits for visual impact Let sit in fridge for at least an hour (thought I never can wait that long!) Fill the excess space with ice—or place a small amount of ice in serving glasses just before you serve
8: Our tortilla soup recipe is our go to recipe when we feel like staying home on Sunday afternoon and relaxing and is also a great camping recipe. It is excellent for the two of you because you can start it as a vegetarian soup and finish it with chicken for a carnivorous conversion. We like to make it spicy and tend to use a lot of Cayenne, Cajun and Jamaican Jerk Spice. ~Sean & Mony Bashaw
9: Tortilla Soup | Ingredients tortillas 1 lb pepper jack cheese 1-15 oz can of peas & carrots 1-15 oz can of sweet corn 1-15 oz can of fire roasted tomatoes (if you would rather season with Italian spices then garlic roasted tomatoes would be a good alternative) 1-15 oz can of chicken broth (we use the water in the vegetable cans so the amount of chicken broth you add is to your liking. In our case we add enough broth to cover the vegetables) alternative ingredient - 2 lbs of white chicken meat | Directions 1) Empty all of the cans of vegetables into a 8 quart pot 2) Add chicken broth to as need to cover the vegetables 3) Adjust the heat to medium 4) Add spices, stir and taste. It will surprise you how much spice it taste to add flavor to a this soup. As you add the spice be sure to taste as you go. We will typically use: 3 parts of Cayenne Pepper, 1.5 parts of Jamaican Jerk Spice, 1 part Cajun Spice 5) Let the soup cook for an hour 6) Just before the soup is ready grade the cheese and pan fry the tortillas. 7) To serve the soup must be layered: Tortilla chips, Cheese, Soup, Tortilla Chips, Cheese
10: Ingredients 1/4 cup olive oil 1/4 cup butter 1 rib celery, chopped 1 onion, diced 1 can crushed tomatoes (28-oz) 2 cups fish stock (Add in one can of fish stock & make up the rest of the 2 cups with white wine) 2 cups white wine 6 cloves crushed garlic 1 lemon, juiced 1 teaspoon Worcestershire sauce 1 bay leaf 1 teaspoons dried basil 1 teaspoon dried oregano 3/4 teaspoon red pepper flakes, to taste 1/2 teaspoon salt 1 pound halibut fillet, cut into 1-in slices 24 large prawns, peeled and de-veined 12 mussels 12 clams 1/2 bunch Italian parsley, chopped | From the kitchen of: Melissa Tucker | Cioppino
11: Preparation 1) In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed. 2) Add the shrimp and halibut, and simmer covered another five minutes. Add the mussels and clams, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley. Ladle the Ciopinno into large bowls and serve with lots of sourdough bread and red wine.
12: Puree of Pumpkin Soup From the kitchen of: Pamela A. Lang | Ingredients 4 tbsp. (1/2 stick) butter 1 large onion, chopped 1 medium leek, white pare only, chopped 1 lb canned pumpkin puree 4 cups chicken broth 1 tsp. salt 1/2 tsp. curry powder 1/4 tsp. ground nutmeg 1/4 tsp. ground white pepper 1/4 tsp. ground ginger 1 bay leaf 1 cup half-and-half
13: Directions In medium soup pot, melt butter. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture or in a food processor fitted with metal blade. *May be refrigerated for 2 days. *May be frozen Return to soup pot. Add half-and-half and cook over medium heat, stirring occasionally, until heated through. Adjust seasonings. Note: I usually double this. It has been a family favorite at Thanksgiving. Enjoy!
14: "I adore this salad. Besides being delicious, it is very colorful. I bring the dish to the table with the ingredients layered in a glass salad bowl Then, toss it a little just before serving. Perfect for entertaining. Serves 8. (I usually pair the salad with poached salmon.)" ~Mary Louise Frawley
15: Greek Salad | Ingredients -8 ripe tomatoes peeled and thinly sliced -2 onions diced -4 green peppers – cut in pieces (lengthwise) -1 pound feta cheese thinly sliced -45 Greek olives, pitted (you can sometimes buy them pitted) -2/3 cup chopped flat-leaf parsley - Salt and fresh ground black pepper to taste -1 cup vinaigrette sauce * (see recipe below) For vinaigrette: 4 tablespoons wine vinegar 16 Tablespoons fruity olive oil 2 tea spoons of salt 1 tea spoon freshly ground black pepper
16: Top Ramen Chicken Salad | Ingredients 2 pkgs. Top Ramen chicken flavored noodles 3 chicken breasts, cooked (chopped) 1 packet shredded cabbage 4 tbsp. toasted sesame seeds 4 tbsp. toasted sliced almonds 1/2 c. chopped green onions, tops too Dressing Ingrediants 3 tbsp. sugar 3 tbsp. lemon juice 6 tbsp. oil 1 tsp. salt 1 tsp. pepper 2 packets of Top Ramen soup packets | From the kitchen of: Patrick Wiley
17: Directions 1. Remove soup packets and set aside. Crunch up dry noodles and place in large zip lock bag along with sesame seeds and sliced almonds. 2. Mix in another small bowl sugar, lemon juice, oil, salt and pepper and contents of the two small soup packets. Mix thoroughly and cover. The dressing is best if set for 12 to 24 hours before serving, shaking it several times. 3. In a large bowl, add cabbage, green onions, and chicken. Scatter bag of top ramen noodles, sesame seeds, and sliced almonds on top. 4. Add dressing and toss right before serving. Serves 10 to 12.
18: Ingredients 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon Sugar 1 teaspoon lemon juice; freshly squeezed 2 teaspoons salt 3/4 teaspoon Black Pepper; freshly ground 3/4 teaspoon Worcestershire Sauce 1 small clove garlic; finely minced 1/2 tsp of dried mustard 1/4 cup olive oil, full-flavored 3/4 cup salad oil How to Prepare Blend all ingredients together, except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad. A note from the Brown Derby: "The water is optional, depending upon the degree of oiliness desired in the dressing | Katie's Famous Dressing Original Cobb Salad Dressing - Brown Derby
19: Tri-color salad From the kitchen of: Elizabeth O'Scanlon Ingredients fresh basil cut or torn into medium pieces. Equal amounts (depending on number of servings) of mozzarella cheese (in water), Tomatoes, & avocado Directions Slice in equal slices, as possible. Layer tomato slice, then cheese, then avocado. Sprinkle basil as you layer. Top with an oil and balsamic vinegar dressing. I usually add garlic, but any Italian dressing or dipping sauce will work. Garnish with sprigs of fresh basil. Other favorite salad dressings can be substituted successfully. For example: Katie Frawley's famous dressing is delicious.
20: Japanese Cabbage Salad | From the kitchen of: Rita Bryant
21: Ingredients 1 head cabbage (napa, savoy, green or red) 1 bunch green onions 3 Tbsp toasted sesame seeds 1/2 cup sliced almonds 1/2 cup small crispy crouton type things (many different things would work) Dressing 1 tsp. salt 1/2 tsp. pepper 1/2 c. oil (canola or olive) 1 Tbsp sugar 3 Tbsp red wine vinegar Add a few drops of sesame oil to mix This recipe is from Collette's auntie Lisa to me & I have made it for years.. This salad was one of her great grandma Nonny's favorites. Rita
22: Dainty Bridal Tea Sandwiches | These tiny dainty tea sandwiches are perfect for any special event, however were created especially for a special bridal tea party for the most beautiful bride to be and the most wonderful friend... Collette. Enjoy!! ~Crystal Nicholls
23: Arugula Chive Tea Sandwiches Ingredients: 1 package (8 ounces) cream cheese, softened 1 package (5 ounces) goat cheese , softened 1 cup packed baby arugula leaves 16 slices very thin whole wheat or white bread Chopped chives Mayonnaise Directions: Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined. Spread a thin layer of the cheese mixture on each slice of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches. Spread a thin layer of mayo on one edge, and then dip the tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter.
24: Cucumber Mint Tea Sandwiches Ingredients: 1 package (8 ounces) cream cheese, softened 1 package (5 ounces) cream cheese, softened 1-2 cucumbers pealed and thinly sliced 16 slices thinly sliced white bread 1 bunch washed and dried mint leaves 4 tb butter, softened salt Directions: 1) Cream together the cream cheese and goat cheese in a small bowl. 2) Allow cucumber slices to rest on paper towels up to 1 hr to absorb moisture. 3) Spread a thin layer of butter on one side of the bread, then layer cucumber slices. Sprinkle salt over the cucumber slices for extra flavor. 4) On the other side of the bread, spread a thin layer of cheese mixture and place 1 mint leaves on each corner (4 total). 5) Lay the cheese mint side on top of the cucumber side and using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half, then in half again to make 4 tiny squares.
25: Roasted Red Bell Pepper & Eggplant with Basil Garlic Butter & Goat Cheese Tea Sandwiches Ingredients: 1 jar roasted red bell peppers 1-2 medium eggplant, sliced and roasted (cooled) 8 ounces (1 cup) goat cheese cup ( stick butter), softened 2 Tb chopped basil 2 garlic cloves pressed in your lovely garlic press pinch of salt (omit if butter is salted) 16 slices thinly sliced white bread Directions: 1) Combine the butter, basil, garlic & salt in a small bowl. Set aside. 2) Spread a thin layer of the basil garlic butter on one side of the bread. Layer the eggplant, & then the red bell pepper over the buttered side. 3) Spread a thin layer of the goat cheese on the other side of the bread and place on top of the buttered eggplant bell pepper side. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half, then in half again to make 4 tiny squares.
26: Ingredients 6 whole heads garlic 3 tablespoons butter, cut into 6 slices 1/4 cup olive oil 1 141//2 oz can (or more) chicken broth 1/4 cup dry white wine 2 teaspoons chopped fresh rosemary Fresh rosemary sprigs 8 ounces Roquefort cheese, crumbled Crusty bread, sliced Serves 12 | From the kitchen of: Melissa Tucker | Baked Garlic with Roquefort & Rosemary
27: Preparation Preheat oven to 375 F. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top of garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in nonaluminum baking dish. Top with butter. Pour oil over. Add 1 can broth and wine to dish. Sprinkle chopped rosemary over garlic. Place 2 rosemary springs in dish. Season with pepper. (Can be made 8 hours ahead. Cover; chill.) Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hour 45 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs. Garnish with fresh Rosemary sprigs. Dip the bread into the cooking juices , then top it with the garlic and melted cheese.
28: Blini Cups with Caviar | Directions 1) Make blini cups: In food processor with metal blade or with electric mixer mix together cottage cheese, sour cream, vanilla, sugar, & butter until blended. Add eggs one at a time. Mix in biscuit mix & beat until blended. 2) Preheat oven to 350 degress. Spoon in batter into greased nonstick or Pam-sprayed 1-1/2 inch iniature muffin cups, filling each 3/4 full. Bake for 35 to 40 min or until tops are golden brown. Remove from oven, go around edges of cups with a small knife, & remove to the rack. May be stored at room temperature in air-tight container for 2 days. May be frozen. Do not defrost before reheating. 3) Before serving, preheat oven to 350 degrees. Place cups on cookie sheet & bake for 10 to 15 min or until hot & crisp. 4) Place sour cream, caviar, & onion (if you like) in small bowls. Let guests help themselves by topping blini cups with sour cream, caviar, & ovions if desired. Makes about 36 cups/ | From the kitchen of: Katie Frawly | Blini Cups Ingredients 1 pint small curd cottage cheese 1 tbsp sour cream 1 tsp vanilla extract 1/2 tsp sugar 3 tbsp butter or margarin, melted 1/2 cup buttermilk biscuit mix Filling Ingredients 1/2 pint (1 cup) sour cream 4 to 6 oz red or black caviar, lumpfish, or whitefish roe 1/2 cup finely chopped onion (optional)
29: "Mary Anne and Wanda were the best of friends, all through their high school days..." I am ecstatic that you two found each other and I wish you a lifetime of love and happiness. Thank you for inviting me to help you celebrate this momentous occasion! I love you Collette! Love, Emily Looney and family | Crustless Spinach Quiche Ingredients 2 large eggs 1 cup cottage cheese 4 green onions including some of the green tops, sliced 1 cup grated Monterey Jack cheese 1 cup grated Cheddar cheese 1/4 cup melted butter 1/4 cup flour 1/2 teaspoon baking powder 1/4 cup whole milk 5 ounces frozen spinach, thawed and squeeze dried 1/4 teaspoon salt Ground pepper to taste 2 or 3 drops of Tabasco sauce Directions Preheat oven to 350 degrees. In a large bowl, whisk the eggs. Add remaining ingredients and mix well. Spread into a lightly sprayed or oiled 9-inch glass pie plate. Bake until set and bubbly, about 55 minutes. Let stand 5 minutes before serving. Cut into wedges and serve.
30: Ingredients 1lb Mussels 1lb Clams 1 bottle of your favorite lager (i.e. Heineken) 2 Tbs Old Bay Seasoning Sauce: salt, pepper, parsley, butter Optional: Fresh coconut Directions 1) Find fresh seafood at a local Farmer’s Market OR Vietnamese/Chinese supermarket | Le Mussells aux Clams a la Stemm From the kitchen of: Jason Stemm | 4) Optional: buy fresh coconut | 3) Buy fresh mussels if possible. Green mussels on half shells are okay. | 2) Buy clams | 5) Make sure you have all the ingredients
31: 13) Optional: Open fresh coconut with butcher’s knife. Add straw, maybe some rum, and enjoy! | 12) Make sauce for shellfish: Combine butter, garlic, salt, pepper, and parsley in a bowl. Microwave until butter is melted. Cover shellfish in sauce before eating. | 11) After cooking, strain shellfish and put into serving platter | 10) Add mussels to pot and cook for 5 minutes. | 9) Close lid. Let pot come to a boil | 8) Place clams into pot | 7) Fill bottom of pot with water then add beer | 6) Use Old Bay seasoning
32: Homemade Pesto Bruschetta From the kitchen of: Rene Denevan | Homemade Pesto Throw all ingredients listed below into a blender & blend together, adding more or less olive oil as needed, until pretty smooth but still slightly coarse - you want it to have some texture. Scrape into small bowl & squeeze a little extra lemon juice on top to retain bright green color. Set aside. You can amend this recipe easily: if you like stronger pesto, add extra basil; if you like milder pesto, add less. You'll figure it out as you go, trust me! 1 bunch fresh basil (farmers market size bunch, about a handful), stemmed & rinsed. Use leaves only. Handful unsalted walnuts or pine nuts 4 cloves garlic - you can use fresh or pre-minced from a jar. 1/4 cup or so fresh parmesan - grated or just chopped. 3/4 to 1 cup extra virgin olive oil Couple squeezes fresh lemon 1 tsp of sugar to taste Couple grinds of salt and pepper to taste Tomato Topping Then dice up about 3-4 heirloom or other tasty tomatoes, one bunch of thinly sliced green onion (just the white tips), and sprinkle some Italian seasoning to taste on this mixture, in a small bowl. Set this aside. 3-4 fresh tomatoes 1 bunch green onion or other mild onion Italian seasoning, fresh or dried
33: Crostini or Baguette I either use crostini from Gayles or the supermarket version of crostini. Just spread a small dollop of pesto on each slice and top with a spoonful of the tomato mixture and serve at room temp. You can toast your own baguette if you want them warm. Just slice a baguette, lay slices on cookie sheet and brush generously with melted butter or olive oil, and toast at 400 for 5 or so minutes until slightly browned; then remove from oven and immediately top with pesto and tomato mixture, and serve warm. Yummy!! We sometimes eat a plate of these with a salad and some wine for a delicious light meal. Once you get into the habit of making your own pesto you can easily put in on pasta or pizza or panini also. You can keep a small bowlful for later in the fridge if you are not using it all right away, it keeps for a couple days. Just squeeze a little lemon on top to keep it green and wrap it up tightly, then stir in before you use it. For good luck: while in the kitchen cooking, sprinkle a little salt into your right palm and toss it over your left shoulder! With best wishes, the Denevans
34: Kentucky Beer Cheese From the kitchen of: Cassidy Grillon | Ingredients 1-1/4 pounds extra sharp Cheddar cheese 2 cloves garlic 7-ounce bottle stale beer 1/8 teaspoon salt Tabasco sauce to taste Directions Grate the cheese and garlic in the bowl of a food processor. Add the remaining ingredients, mixing until thoroughly blended. Spoon into a container and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with crackers, celery sticks, radishes, etc. The best beer to use is the cheapest, and the best way to get stale beer is to open a can or bottle and leave it in the refrigerator overnight. Make sure both the beer and cheese are at room temp when preparing the recipe. Don't use too much beer-you just want a hint of flavor....or else it will be like you're eating beer on a cracker... haha!
35: Ingredients 1 15-ounce can black-eyed peas 1 11-ounce can white shoepeg corn 2 avocados, diced 1/2 cup chopped tomato (I usually just chop up one tomato & call it good) 2/3 cup chopped green onion 2/3 cup chopped cilantro Dressing 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves pressed garlic 1 tsp cumin Salt and pepper to taste Throw everything except avocados in a big bowl and let sit overnight. This allows the flavor to blend. Add avocados just before serving. Hope you like it! | Cowboy Caviar
36: Buffalo Chicken Dip From the kitchen of: David Coules Ingredients 8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup any flavor FRANK'S® REDHOT® Sauce 1/2 cup shredded mozzarella cheese 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained (I prefer to buy the rotisserie chicken from the grocery & shred that) Directions 1) HEAT oven to 350F. Place cream cheese into deep baking dish. Stir until smooth. 2) MIX in salad dressing, Frank's RedHot Sauce and cheese. 3) Remove a portion & set aside for Collette's dip & bake the same as below. 4) Stir in chicken to the rest of the dip. 3) BAKE 20 min. or until mixture is heated through; stir. Serve with tortilla chips or vegetables.
37: Grandmother Huntington ( Patrick's great grandmother) had a saying: "No matter where I serve my guests, they like the kitchen best! " She always set a beautiful table for family and friends...everyone was welcome. ~Carol Gregory | Spinach Cheese Dip Ingredients: 1 pkg. frozen chopped spinach 8oz cream cheese 2cups shredded cheddar cheese Directions: Combine and serve in a hallowed out red cabbage. Serve with bagel chips
38: We’ve enjoyed this guacamole dip at dinner parties with the Frawleys. The white corn adds interesting texture and a bit of summer sweetness to the buttery avocado. In fact, the dip tastes best served during the summer months when both white corn and avocados are in season. We wish you many wonderful memories involving good friends and good food throughout your life together. Our love and best wishes to you both. Fondly, Brian and Judy Gough
39: White Corn Guacamole Ingredients 3/4 c. mashed ripe avocado 1 ear white corn, husked 2 T. minced green onions 1 T. minced cilantro 1/2 t. finely minced garlic 1 T. lemon juice 1 t. Chinese chili sauce Salt to taste (approx. 1/4 t.) Directions Mash the avocado. Cut off all kernels of corn and add raw kernels to the avocado along with the remaining ingredients. Mix thoroughly. If doing this in advance, sprinkle the top with a little extra lemon juice. Cover and refrigerate. Best used the day it's made.
40: Ingredients Can of Pillsbury Crescent Rolls Can of Diced Green Chilies or Diced jalapenos Small block of Velveeta Cheese (Or whichever cheese you prefer but Velveeta melts the best) Chicken Nuggets | Directions Preheat oven to whatever Degree is listed on the Crescent roll tubes. Open the Crescent rolls should be 8 triangles in each tube. For each triangle add a little scoop of green chilies, a cube of cheese and a chicken nugget. Fold crescent roll like a little hot pocket (you will get used to how much of ingredients to put in, all depends how good you can fold them up) Make sure they are completely sealed. Place on a baking sheet and cook for 15-20 min. or until slightly golden. | Name | Fruit Tart | Davina's Hot Hats
41: From the kitchen of: Davina Vasquez | Zesty Wings Ingredients 4 lbs. Chicken Wings 2 Teaspoon Hunan Red Chili Sauce 1/2 cup Rice Vinegar 1/2 cup peanut oil 1 Lemon Juiced 2 Teaspoon Fresh Ginger root, grated 2 Teaspoon Red Chili Pepper Flakes 6” Lemon Grass Stalk, cut into inch pieces 1 Garlic Clove, chopped Directions Wash and thoroughly dry chicken wings. Whisk in a bowl or use a food processor – combine all above ingrediants together, except chicken wings (slowly add the oil to mixture to properly emulsify). Marinate wings in mixture at least 2 hours or overnight. Bake for 45 minutes till golden brown in a 350 degree oven. Serve hot or cold.
42: Banana Bread From the kitchen of: Cassidy Grillon Ingredients 1/4 cup sugar 1 tsp ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 oz) container sour cream 2 tsp vanilla extract 2 tsp ground cinnamon 1/2 tsp salt 3 tsp baking soda 4-1/2 cups all-purpose flour Directions 1) Preheat oven to 300 degrees. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar & 1 tsp cinnamon. Dust pans lightly with cinnamon & sugar mixture. 2) In a large bowl, cream butter & 3 cups butter. Mix in eggs, mashed bananas, sour cream, vanilla & cinnamon. Mix in salt, baking soda & flour. Divide into prepared pans. 3) Bake for 1 hour, until a toothpick inserted in center comes out clean.
43: Fresh from Thomas's Backyard | Zucchini Bread From the kitchen of: Thomas Traum | Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Directions Mix sugar, eggs, oil, zucchini and vanilla together thoroughly. Add dry ingredients. Suggested substitution- Replace cinnamon with pumpkin spices. Don't over fill pan or lofts! Bake at 325 degrees for 45 mins or until tooth pick comes out clean.
44: Pizza Dough From the kitchen of: Thomas Traum
45: Ingredients 4 1/2 cups (20.25 ounces) unbleached, bread, or all-purpose flour, chilled 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil 1 3/4 cups (14 ounces) water, cold cornmeal for dusting Directions Add flour, yeast and salt into a bowl. Add in olive oil and water slowly mixing with a spoon or dough hook. Kneed dough by hand when all water has been added. Add a tablespoon of water if needed. Dough should fall off side walls, but stick to the bottom of the bowl. Divide the dough into 2-6 portions depending on the size of the pizza you want to make. Let it rest, covered, overnight in the refrigerator- Dough should double in size. To store, cover lightly with olive oil and cover with plastic. Add toppings and back at 450 degrees for 10-20 mins depending on size until edges turn brown.
46: Ingredients 1 lb linguine 3-5 gloves of garlic finely chopped (depending on how much you like garlic) 2 lemons 1 stick of butter (for healthy meal substitute with olive oil and just add a dab of butter) 1 tsp of chili flakes 1 lb of shrimp thawed, devein and peeled (seasoned with garlic salt and seasoning salt, lightly) salt & fresh ground pepper to taste 1 tbs of chopped cilantro or parsley (use whichever you like most, I prefer cilantro) parmesan cheese | From the kitchen of: Leisser & Jose Mazareigos
47: Shrimp Linguine | Cooking Directions 1) Cook linguine as shown in packaging details to al dente 2)Heat (big) skillet and add a little olive oil. Add shrimp and grill lightly (barely pink) and remove from heat immediately. Set shrimp aside in separate dish. Reheat same skillet with butter or olive oil mixture, add garlic and chili flakes and toast both lightly (make sure not to burn garlic and pepper flakes). Drain linguine and throw immediately into skillet with garlic and chili flakes, add shrimp and toss everything together. Squeeze half a lemon (no seeds) into skillet, salt and freshly ground pepper; toss one more time and done!!! Serve on platter with lemon wedges on side and top with fresh cilantro and parmesan cheese. Enjoy!
48: Pasta with Fresh Mozzarella & Tomato From the kitchen of: Terrie Kimbell Ingredients 1 bag Fusilli Pasta, cooked 1/2 cup extra virgin olive oil 1/2 cup chopped fresh basil 2 garlic cloves, chopped 9-10 ozs fresh mozzarella cheese, diced 2-28oz cans Italian peeled tomatoes, drain and reserve the juice Fresh grated parmesan if desired Salt and pepper to taste Directions 1) Marinate the oil, basil garlic & a little tomato juice (from tomatoes) for 30 minutes. Chop the tomatoes. 2) Cook fusilli till al dente. 3) In large pasta bowl, place mozzarella & the cooked pasta. Lightly toss. 4) Add the tomatoes, olive oil mixture, salt & pepper to taste & toss more. 5) Sprinkle with grated parmesan if desired. Serves 4-6
49: Date Night Vodka Pasta | Cooking Directions 1) Put large pot of salted water on to boil. 2) Heat a large skillet over moderate heat. Add oil, butter, garlic & shallots. 3) Gently sauté garlic and shallots, 3 to 5 minutes to develop their sweetness. 4)Add vodka & reduce vodka by half, 2 or 3 minutes. 5) Add vegetable stock & tomatoes. 6) Bring sauce to a bubble, & then reduce heat to simmer. 7) Season with salt & pepper. 8) While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite. 9) While pasta cooks, prepare your salad or other side dishes. 10) Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. 11) Drain pasta. 12) Toss hot pasta with sauce & basil leaves. 13) Serve immediately along with crusty bread. | From the kitchen of: Bob & Trish Buzzone | Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 garlic cloves, minced 2 shallots, minced 1 cup vodka 1 cup vegetable stock 1 can (28 ounces) crushed tomatoes Coarse salt and freshly ground black pepper, to taste cup heavy cream 12 ounces penne pasta 20 leaves fresh basil, shredded or torn 1 loaf of crusty bread
50: Ano utrageously wonderful meal!!!!!!! From the kitchen of: Terrie Kimbell Ingredients 1/4 cup olive oil 4 garlic cloves, minced 1 red bell pepper, cut into 2 inch long strips 1-1lb pkg of fresh spinach, 1/2 t salt Fresh ground pepper 1 lb fettuccine dried or fresh, cooked al dente 1 cup grated smoked gouda cheese Directions Heat olive oil in large skillet over medium heat. Add the garlic and cook for 12 minute. Stir in the red pepper and saute until tender yet crisp, about 7 minutes. Pile on the spinach and cover pan. Cook until wilted, about 3 minutes. Stir in the salt and ground pepper. Keep the sauce warm over very low heat. Cook the fettuccine. Remove 1/4 cup of the starchy pasta water and stir it into the sauce. Drain pasta and toss it with the sauce. Mix in the cheese and serve immediately. Serves 3-4 as a main dish. | Fettuccine with Spinach, Red Peppers, & Smoked Gouda
51: Cooking Directions This recipe makes one 9” pie. It can be an appetizer or a main dish. 4-6 servings. One hour to prepare. Preheat oven to 375. Cover bottom of pie crust with 1 cups grated Swiss (Gruyére is best) Cover cheese with: chopped and cooked broccoli in an even layer Make a custard- beat well together: 4 eggs 1 cups milk 3 Tbs. flour tsp. salt tsp. dry mustard Pour custard over broccoli layer Sprinkle with paprika (optional to add a little spice). Bake for 40-45 min or until solid in the center when jiggled. Variations: Substitute cheddar cheese for Swiss Use lb. fresh tomato or lb. mushrooms with 1 medium onion (1 cup chopped scallions) instead of broccoli (mushrooms must be sautéed first but tomatoes do not) Add 1 tsp. prepared horse raddish | Broccoli & Swiss Cheese Quiche From the Huntington & Guyer Family
52: Baked Custard | Ingredients 4- 6 oz. salmon fillets 1 pint cherry tomatoes halved medium red onion, sliced thin cup sliced green olives cup roasted red peppers sliced cup white wine 1 tsp. minced fresh oregano Salt & pepper to taste | From the kitchen of: Dolores G. Manning
53: Directions 1) Whisk well in a medium bowl: 3 large eggs 1/3 to 1/2 cup sugar 1/8 tsp. salt 2) Heat until it’s steaming 2 cups milk 3) With a large cooking spoon put 3 or more spoonfuls of milk into the egg mixture, all the while whisking quickly. Then slowly pour in the rest of the milk, still whisking continuously. 4) Add 1 tsp. vanilla 5) Pour the custard into 4 or 5 custard cups and put them into a large shallow pan, not touching each other or the sides of the pan. Have the oven preheated to 325 degrees and a large pot of water already boiling. Put your pan with the cups on the oven rack and carefully pour the hot water around them until the water is at about the same level as the custard. Sprinkle nutmeg on them. Bake for 40 to 60 min. until the custard wiggles in the middle but the sides are a little firmer. In my oven they are done at 40 min. Take the cups out of the water bath and put them on a towel for 30 min. Then eat or chill. Note: This is fast and easy after you have done it once or twice. Most custard recipes mention straining the custard, but I just whisk well and they come out as smooth as velvet. If I don’t have whole milk, I add a tbsp. of butter. You can put a spoonful of maple syrup on top or fruit or jam. This is a recent favorite which my neighbors appreciate too.
54: Tortellini Salad with Broccoli Pesto | As your Sicilian sister, I of course had to provide you with a recipe involving pasta. I could live forever on pasta alone, so I hope you both enjoy the tortellini salad recipe as much as I do! Also, I can’t imagine life without desserts, so here is an awesome fudge brownie pie recipe that my mom makes. Best wishes to you both! Love you lots, Alana
55: Ingredients 2 boxes, 9 oz. each, fresh cheese tortellini 2 cups broccoli florets, raw cup coarsely chopped fresh basil leaves 2 large garlic cloves, minced cup pine nuts, or almonds, slivered teaspoon salt teaspoon pepper 1 cup quality olive oil cup freshly grated Parmesan cheese Pesto Instructions 1) Place broccoli in food processor. Add basil, garlic, pine nuts, salt, pepper, and oil. 2) Process until smooth. Transfer to a bowl and stir in the cheese. Toss into tortellini salad. Salad Instructions 1) Prepare 2 boxes, 9 oz. each, fresh cheese tortellini. Rinse with cool water. Add to pesto. 2) Garnish with grape tomatoes, halved, and fresh basil leaves. Best served at room temperature.
56: Enchiladas | Directions cook chicken (optional pieces) Mole: 2 smooth red chiles (boiled and take the seed out) 1 wrinkle red pepper (pasilla) 1 tomato (boiled) 1 or 2 fried tortillas. Water or chicken broth enough to make a thick chile. Cloves, cumming seed, garlic and black peper and salt to taste (little). When everything is done, blend it together. In a Pan, put ~3 tablespoons of oil & 3 tablespoon of baking flour & let it slightly brown, Yhen add all the mole to boil (low heat and stir often.) let it "bubble" then its ready. Then in a pan lightly fry the tortillas, then damp them in the mole. then stuff them with chicken or beef or tofu, onion and cheese. roll them & serve with sour cream and cheese on top (optional). | From the kitchen of: Alfonso Aguilera
57: Tri Tip Dish for Patrick HERE IS A MEAT DISH FOR HIM TO HAVE WHEN ALONE OR HAS GUY FRIENDS COMING OVER From the kitchen of: Kim and Terrie, and Marc Kimbell Directions Buy a Tri-tip at the market. Buy a LARGE can of Red enchilada sauce. Buy corn or flour tortillas, guacamole (or real avos), sour cream, grated cheese, tomatoes, beans, Tapatio sauce. Get out a crock pot. Stick the tri-tip in it. Pour the big can of red enchilada sauce over it. Put the lid on the crock pot. Cook it on low all day. Take it out of the crock pot and shred up the meat. Build yourself a tostada or wrap everything up and make a burrito. Have a couple of beers.
58: Greek Lemon Chicken From the kitchen of: Lana Marme-Phillips
59: Ingredients 1 cut up fryer, washed and dried 2 to 3 t. Lawry's Seasoning Salt 1/2 c. fresh lemon juice oregano olive oil and butter Directions Season chicken pieces well with Lawry's. Place in bowl, pour lemon juice over and marinate overnight. Drain chicken, flour the pieces and brown in hot oil and butter. Transfer browned chicken pieces to baking pan. Pour lemon juice marinade into frying pan drippings, additional oregano. Stir and pour over chicken in pan and cover with lid or foil. Bake at 325 degrees about 1 1/4 hours. Remove cover and continue baking additional 15 minutes.
60: This takes about an hour to cook but it is worth the wait! We make this to celebrate Bastille Day. It always makes me want to say, “Bonjour, Je m’appelle Eric Simone.” ~From One Frenchie to Another Jessica Larson | Cassoulet Ingredients 2 Tbs extra-virgin olive oil 1 medium onion, diced 1 large carrot, diced 1 large red potato, diced 6 large cloves garlic, minced 1 Tbs herbes de Provence 1/2 tsp salt 1/2 tsp black pepper 1 bay leaf 2 15-ounce cans cannellini beans, drained (to keep the romance alive, I recommend draining, rinsing, and soaking beans, possibly for an hour or two, prior to cooking. Just looking out.) 1 14.5-ounce can diced tomatoes 2 cups vegetable broth Bread Crumb Topping Ingredients 2 Tbs extra-virgin olive oil 3 thick slices French bread 2 sprigs parsley 4 cloves garlic, peeled
61: Directions Preheat oven to 325 F. In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat for 5 minutes. Add garlic, herbes de Provence, salt, and pepper; sauté another minute. Combine vegetables with bay leak, beans, tomatoes, and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered for 20 minutes. To make the bread crumb topping, combine olive oil, bread, parsley, and garlic in a food processor; puree on high until finely crumbled. Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400 F. Sprinkle half of the bread crumbs on top; bake another 15 minutes. Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Bon appétit! | Vegetarian Cassoulet
62: Tap Ramen & Tuna for Two | Here’s a recipe that is not exactly elegant but will provide a hearty hot meal in a few minutes and for little money. Over the years we’ve used it a lot. Grant Maher
63: Ingredients Two Bags of Shrimp Flavor Tap Ramen Noodles One small can of Tuna in oil Teriyaki Sauce Parsley (optional) Directions Boil a quart of water. Drop in the Ramen noodles and one flavor packet (comes with the noodles) Open the Tuna. Do not drain the oil out of the Tuna. Pour into noodles. Stir at a low boil for one minute. Add a teaspoon of Teriyaki sauce. Pour into bowls. Sprinkle chopped parsley on top to give it some color and added nutrition. Enjoy. The dish is guaranteed to make you feel full and satisfied. It contains fat, protein, and carbohydrate: A complete meal.
64: Fish in Papillote (foil or parchment paper) | Basically, a fat (oil or butter), a liquid (vinegar, wine or lemon juice) and any flavorings you want. Ingredients Any firm fish (such as salmon, red snapper, cod, etc.) Parchment paper or aluminum foil Fresh tomato, basil, olive oil, & balsamic vinegar or rice vinegar, soy sauce, honey, mustard, wasabi powder or 1/3 cup julienned fennel bulb, 1/3 cup julienned leeks (white part only), 1/3 cup julienned carrots, 1/3 cup julienned snow peas, 1 tsp. salt, 1/7 tsp. freshly ground pepper, 1/8 tsp. coriander seed (ground fine), 1 orange cut into wedges with white pithy membrane removed, 1 tbsp. dry vermouth | From the kitchen of: Michal & Art Zuehlke (Michale Cox Zuehlke is a niece of Mary Cox Huntington, Patrick’s grandmother)
65: Directions 1) Preheat oven to 350. 2) Lay the pieces of aluminum foil or parchment paper on a flat surface. 3) Place 1 fillet atop each piece of foil. Season fillets with salt & pepper. 4) Evenly divide vegetables & herbs among the pouches & lay on top of the fish. 5) Top the vegetables with a pat of butter and some wine. 6) Fold pouches carefully, (if parchment paper, fold edges over twice & staple) & bake 20 min. 7) Serve immediately. Note: The fish basically steams inside the paper or foil, that is why it is important to make sure all sides are fully sealed, so the steam does not escape during cooking.
66: Nana's Tuna Pasta | This is one of our favorite quick, weeknight meals. The story is longer than the recipe. It came about from a trip to Italy. We were visiting Eric's family outside of Venice. A darling villa kitchen complete with wood burning stove, long wooden picnic table, copper pots hanging and heads of garlic and dried oregano adorning the walls. This wonderful great aunt of Eric's was trying to get me to eat her homemade ravioli. At the time I too was a vegetarian who also ate fish. The raviolis were chicken and I embarrassingly and stupidly refused them - but I had to stick to my vegetarian ways. She spoke to me in broken English: "only a little bawk-bawk" while flapping her stout little arms in a chicken way and offering me a bite of ravioli. I persisted in refusing and said I'd be happy with all the other food on the table. But instead she whipped up a tuna pasta meal that I will never forget. This little Nana would not be turned down. Kelly & Eric Toth
67: Ingredients: 2 cans of tuna in olive oil, drained lightly Rotini Pasta (1/2 -3/4 box) 2 cloves of garlic, minced 1/2 cup freshly grated parmesan Few tablespoons of olive oil Fresh ground pepper Directions Boil pasta until al dente. Meanwhile lightly mash tuna, garlic, parmesan together. Pour a little fresh olive oil and grind pepper as desired on top. Toss with pasta and add more cheese, etc. as desired. Also great with sauteed mushrooms (cremini) and a little steamed asparagus on the side. Serves two plus leftovers for lunch. Mangia!
68: Baked Salmon with Tomatoes & Green Olives Ingredients 4- 6 oz. salmon fillets 1 pint cherry tomatoes halved medium red onion, sliced thin cup sliced green olives cup roasted red peppers sliced cup white wine 1 tsp. minced fresh oregano Salt & pepper to taste Directions 1) Preheat oven to 400 2) Place salmon in a greased baking dish and lightly season (salt & pepper) 3) Combine remaining ingredients and pour over salmon 4) Bake uncovered for 15-20 min. or until salmon is just cooked through 5) Serve hot or cool to room temperature and serve over salad greens | Bon Appétit! XOXOX Aunty Nanny (Nancy Foppiano)
69: Ingredients 1 cup raw long grain rice, cooked 1 cup small shrimp, cooked, and halved 1 can cream of mushroom soup cup sharp cheddar cheese 2 tbsp. chopped green or red pepper 2 tbsp. minced onion 2 tbsp. melted butter tsp. Worcestershire sauce tsp. dry mustard tsp. pepper 1 tbsp. lemon juice Directions Mix all ingredients, put in buttered casserole dish. Bake uncovered, 40-45 minutes at 350. Serves 4. Note: This is not beautiful, but we all love it. | From the kitchen of: H. Douglas & Karen Roberts | Shrimp & Rice Casserole
70: Roasted Tom Turkey – Thanksgiving From the kitchen of: Mary C. Huntington Directions: 1) Wash & season turkey (salt & pepper) 2) Preheat oven to 450 ( hour) 3) Spray Pam on turkey breast 4) Put in oven breast side up for 15 min. 5) Turn breast side down (with Patrick’s help) 6) No matter removing neck & gizzards from cavity 7) What size turkey – doesn’t take longer than 4 hours. (check to see if turkey is too brown) 8) Turn breast up (out of oven) 9) 45 min. for juices to flow through body (you can check if turkey is cooked by checking cutting leg joint. It shouldn’t be pink) Note: I know you don’t eat turkey Collette, but maybe someday some little person might say, “why don’t you ever cook turkey?” This is my family recipe won’t fail turkey.
71: Mashed Potato with Rutabaga & Applesauce From the kitchen of: Dolores G. Manning Ingredients: 1 firm medium rutabaga (about 3” in diameter) 2 or 3 large baking potatoes to cup store bought applesauce (or any amount you prefer) Garlic powder (optional) Directions: 1) Peel rutabaga, cut in half lengthwise and cut into slices about 1/3” thick. 2) Put in small pot, just cover with water and boil until quite tender. 3) Try to boil off all the water without letting the rutabaga go dry or burn. Mash the rutabaga well. 4) While the rutabaga is cooking, peel & cook the potatoes. When they are done, mash them well and mix in the rutabaga and applesauce. Add garlic powder if you want and heat up the mixture in the microwave before serving, as this dish cools off by the time it’s mixed. Note: You can serve it with butter, but it’s good without butter too, I think.
72: Directions 1. Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and boil in fresh water for 10 minutes. Drain once more and set aside. 2. Fry the onion and garlic in the ghee or butter and oil in a large saucepan for about 5 minutes. 3. Add the rice, stir well to coat the grains in the ghee or butter and oil, then stir in the spices. Cook gently for a minute or so. 4. Add stock, tomato puree, and seasoning. Bring to boil, then cover and simmer for 20 minutes until the stock is absorbed and rice is just soft. Stir in the coriander or parsley and check the seasoning. emove the cinnamon stick and bay leaf. | Ingredients: 1 cup Indian Masoor Dhal 1 onion, chopped 1 garlic clove, crushed 2 oz tbsp vegetarian ghee or butter 2 tbsp sunflower oil 1.25 cup basmati rice 2 tsp ground coriander 2 tsp cumin seeds 2 cloves 3 cardamom pods 2 bay leaves 1 stick cinnamon 4 cups stock 2 tbsp tomato puree salt and ground black pepper 3 tbsp fresh coriander or parsley, chopped, to garnish | Kitchiri From the kitchen of: Qumber Jafri This dish is a soft rice short of a porridge but an indian classic.
73: Macaroni and Cheese From the kitchen of: Christopher & Karen Cox | Ingredients 2 c. uncooked macaroni 2 c. milk 3 T. cornstarch grated sharp cheddar cheese (I used LOTS) salt (I omitted) & pepper to taste onion salt if desired Cheese Sauce Heat 1 1/2 c. milk. Mix cornstarch and 1/2 c. milk then add slowly to heated milk and stir constantly until thick. Add cheese, salt, pepper and onion salt. Pour over cooked macaroni. Cover with more grated cheese. Bake at 375-400 degrees until lightly brown, usually about 20-30 minutes. 4-6 servings
74: From the kitchen of: Dolores G. Manning | Cabbage in Cheese Sauce Ingredients 1 firm head of light green cabbage About 2 cups of white sauce ( cup butter, cup flour, 2 cups milk) 1 cup grated cheese (choose a good melter you like to eat – white cheddar sounds good to me) Salt, pepper, & nutmeg (optional) Slivered blanched almonds for garnish & texture Directions 1) Fill a large pot with water & put it on the fire to boil. 2) Get a large colander and put it in the sink. 3) Grate the cheese and make the white sauce. Add the cheese to the white sauce. 4) Cut the head of cabbage in thin slices about 1/3” thick. 5) When everything is ready and the rest of the dinner is ready too, add the cabbage to the rapidly boiling water & cook until crispy tender, only a minute or 2. 6) Drain in the colander, put in a serving dish & pour the white sauce over it. Top with nutmeg & almonds. Note: There should be quite a bit of white sauce, but you can have too much too. You probably want to halve or even quarter this recipe for2 people. it doesn’t sit around or reheat well. My mother taught me to make this recipe.
75: Directions 1) Peel and slice the vegetables about “ thick. Cut the carrots and parsnips in half lengthwise, then cut those pieces in half crosswise if you want shorter pieces. 2) Brown all the vegetables on top of the stove. I use my cast iron pot & a wok to shorten the time spent as they have to be done in batches. 3) Layer the vegetables in a heavy pot with the onions on top & pour the chicken broth over them & put a lid tightly on the pot. 4) Put them in the oven at 350 for an hour or until they are soft and the chicken broth is mostly absorbed. Then take the lid off the pot & turn up the oven to 400 for about 10 to 15 minutes. Note: If I have them I sometimes also use celery root, white potatoes and mushrooms. You can also add winter squash of any kind. I have added all kinds of summer squash also. Those I slice & brown a little, but put them in after the other vegetables are mostly cooked, depending on how done they are after browning. | Roasted Root Vegetable | Ingredients 2 yams 1 large rutabaga 3 parsnips 1 bunch carrots 1 large white onion Olive oil cup chicken broth | From the kitchen of: Dolores G. Manning
76: Bob, Laura, & John Buzzone Childhood Fudge Recipe | F
77: Ingredients 1 box (16 0z) powdered sugar 1/2 cup good quality cocoa powder 1 stick butter (divided use: 7 Tbsp for fudge & 1 Tbsp for greasing pan) 4 Tbsp milk 1 Tbsp vanilla 1/8 tsp salt optional - 1 cup unsalted nuts (pecans or walnuts, roasted or unroasted) Grease a loaf pan (4” x 9”) with 1 Tbsp of butter. Set aside. On the stove top, set up a double boiler and heat to medium low. Combine wet ingredients in double boiler pot, melt butter and stir. Fold in dry ingredients, stirring until blended. With back of spoon, press out any lumps formed by the powdered sugar and cocoa.* Cook just until top layer of fudge forms a crackly shell when left unstirred, approximately 3 minutes. Add nuts if desired, stir to blend, and pour fudge into greased pan. Cool in refrigerator until hardened. Cut into squares when chilled. Serve cool or at room temperature. *Cook’s Note: Sifting the powdered sugar and cocoa before combining with wet ingredients won’t prevent all lumping.
78: Ingredients 3 french bread bagettes, sliced into 1/2" pieces 1/2 C. butter, softened 4 C. water 3-4 piloncillos, crushed (about 2 cups) or brown sugar 4" piece of stick cinnamon 1 cup raisins 1 cup peanuts, chopped 1/2 cup chopped walnuts 1/2 cup of sweetened shredded coconut 1/2 pound Monterey cheese, shredded 1/2 bottle of rainbow colored sprinkle decor | Capirotada Mexican Bread Pudding | From the kitchen of: Mauricio Mayora
79: Directions 1) Heat oven to 350 F (175 C) 2) Spread the butter on the bread pieces and layer them on a baking dish and toast under a broiler for 5 minutes or so, turning as needed until nicely browned and crisp. Remove from broiler and set aside. 3) In a medium saucepan, mix water, crushed piloncillo (or brown sugar), and cinnamon sticks. Bring to a boil, then simmer 5-10 minutes or until slightly thickened into a syrup. Pour through a strainer and discard solids. Keep syrup warm. 4) In a casserole dish, layer 1/3 of the bread cubes. Sprinkle with 1/3 of the cheese, raisins, walnuts, coconut, and the rainbow colored sprinkle decor. Drizzle about 1/4 or less of the syrup over this layer, letting it soak into the bread. Continue layering bread, cheese, raisins, walnuts, coconut, and rainbow colored sprinkles, sprinkling each layer with syrup. Finish with a layer of cheese. Pour the rest of the syrup over the whole dish. 5) Bake for 30 minutes, until the top layer of cheese is bubbling and browned. Serve warm. Makes about 8 servings.
80: Short Paste 2 cups all-purpose flour 1/4 cup sugar 3/4 cup unsalted butter cut into chunks 1 large egg 1/4 tsp salt | Stir together flour, sugar, salt; add butter and rub in with your fingertips, until mixture is well blended. Using a fork, mix in egg. Mix until dough holds together. Unlike most pasty crusts, this pastry benefits from handling. If using a food processor, pulse four, sugar, salt; add butter until mixture resembles pea size crumbs. Add egg and mix until dough holds together. Press dough into a smooth ball with your hands. If you are making this dough ahead, wrap tightly and refrigerate up to 1 week. Allow to come to room temperature before using. 2 cups of dough for an 11 inch tart pan. For best presentation, use tart pan with a removable bottom. Preheat oven to 300. Press dough into tart pan; begin in the middle and make your way to the edges. The edge should be flesh with the tart pan rim. Bake, uncovered for 30-40 minutes or until lightly browned. Cool in pan on cooling rack, until ready to assemble. | Fruit Tart
81: Name | Not only is this dessert delicious and have a beautiful presentation, it is also real easy to make. The dough likes to be handled, unlike most pie crusts and the pastry cream is uncooked. The most time is spent prepping the fruit and figuring out the design, but that’s the fun part! ~Crystal Nicholls | Pastry Cream 3 oz (1 small package of cream cheese) 1/2 pint (1 cup) whipping cream 1/2 cup confectioners’ sugar 1/2 tsp vanilla extract 1/2 tsp grated lemon peel 1 tsp lemon juice In a deep bowl, place cream cheese and beat at high speed, until smooth. Beating constantly, stream in whipping cream (mixture should have a consistency of stiff whipped cream the whole time). Do not over beat; sauce will break down. Stir in confectioners’ sugar, vanilla extract, grated lemon peel and lemon juice. If made ahead, refrigerate for 1 day. Makes 2 1/2 cups (enough for one 11inch tart). Once the crust is cooled, remove bottom. Use a large spoon or spatula, spread the pastry cream onto the bottom of the fruit shell. This will be your canvas for decorating with fresh fruit! Be creative and have fun. The fruits I like to use most are strawberries, blackberries, raspberries, blueberries, kiwi, mango or peaches as they hold well and aren’t too juicy. Enjoy!!
82: Meringue Cookies | Ingredients 2 egg whites (room temperature) cup sugar 1 cup chocolate chips Directions 1) Beat eggs to soft peaks. 2) Add sugar 1 tbsp. at a time beaten. 3) .Add chips. 4) Drop the spoonful on a wax paper covered cookie sheet. 5) Bake at 300 degrees for 25 min. | From the kitchen of: Barbara McFall
83: Macaroons Ingredients 1 – 7 oz. roll almond paste cup sugar 2 egg whites 1 tbsp. flour Directions 1) Pulse in food processor until smooth. 2) Drop by spoonful on greased & floured aluminum foil covered cookie sheet. 3) Bake 15 min. (or until golden) at 325 degrees. 4) Cool before removing from foil. From the kitchen of: Barbara McFall
84: Lemon Cheesecake From the kitchen of: Sheila Wiley While this recipe takes several hours from start to finish, the actual preparation is simple, and baking and cooling proceed practically unattended. The cheesecake can be made up to a day in advance; leftovers can be refrigerated for up to 4 days, although the crust will become soggy. | Cookie-Crumb Crust Ingredients 5 oz Nabisco Barnum's Animal Crackers or Social Tea Biscuits 3 tablespoons granulated sugar 4 tablespoons unsalted butter, melted and kept warm Filling Ingredients 1 1/4 cups granulated sugar (8 3/4 ounces) 1 tablespoon grated lemon zest 1/4 cup lemon juice 1 1/2 pounds cream cheese , (three 8-ounce packages), cut into rough 1-inch chunks & left to stand at room temperature 30 to 45 minutes 4 large eggs, room temperature 2 teaspoons vanilla extract 1/4 teaspoon table salt 1/2 cup heavy cream Lemon Curd Ingredients 1/3 cup lemon juice 2 large eggs 1 large egg yolk 1/2 cup granulated sugar (3 1/2 ounces) 2 tablespoons unsalted butter, cut into 1/2-inch cubes & chilled 1 tablespoon heavy cream 1/4 teaspoon vanilla extract Pinch table salt | Instructions 1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs, about 30 seconds (you should have about 1 cup). Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.
85: Instructions 2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar & lemon zest in food processor until sugar is yellow & zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar. 3. In standing mixer fitted with paddle attachment, beat cream cheese on low to break up & soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy & smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 sec., scraping sides & bottom of bowl well after each addition. Add lemon juice, vanilla, & salt & mix until just incorporated, about 5 seconds; add heavy cream & mix until just incorporated, about 5 sec. longer. Give batter final scrape, stir with rubber spatula, & pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, & instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 min. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake & cool cake to room temperature, about 2 hr. 4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs & yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan & cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer & is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat & stir in cold butter until incorporated; stir in cream, vanilla, & salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed. 5. TO FINISH THE CAKE: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap & refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges. JUDGING WHEN THE CURD IS COOKED 1. At first, the curd will appear thin and soupy. 2. When the spatula leaves a clear trail in the bottom of the saucepan (which quickly disappears), the curd is ready to come off heat. 3. If the curd continues to cook, it will become thick & pasty, & a spatula will leave a wide clear trail.
86: Jan Jangles (Shortbread type cookies) From the kitchen of: H. Douglas & Karen Roberts Directions 1 cup sugar blended with 2 cup flour, then cut in 1 cup butter, and 1 egg yolk. Press this crumbly dough into cookie sheet. Spread with: 1 egg white, beaten to moist stiffness, then Sprinkle with 1 tsp. ground cinnamon, and then with 1 cup walnuts, finely chopped. Bake at 300, 30 min. or until lightly browned. Cut into rectangles while warm. Note: These are easy and quick to make for PTA, etc.
87: From the kitchen of: Lizz Wu | New York Cheesecake Ingredients 1/3 cup butter, melted 1 1/2 cup cinnamon graham cracker crumbs 3 1/4 packages (8 oz. packages) cream cheese, softened 1 can 14 oz. sweetened condensed milk 2 tsp. vanilla extract 2 eggs Directions 1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan. 2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. 3. Add vanilla and eggs, mix well. Pour into prepared pie pan. 4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additonal hour. 5. Refrigerate at least 6 hours until firm.
88: Ingredients 3 cups flour (I use 1 cup whole wheat pastry or whole wheat & 2 cups white flour) 1 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 2 tsp cinnamon 1/2-1 tsp nutmeg (freshly grated preferred) 1/2-1 tsp ground ginger 1/2 cup coconut oil (firm to soft-not liquid) 1 cup white sugar 1/2 cup brown sugar 3 large eggs 2 tsp vanilla extract 3 1/2 cups shredded and squeezed dry zucchini Crumble Topping 1 cup chopped walnuts 1/4 cup brown sugar Pinch of salt 2 tbsp coconut oil | Holiday Christmas Sweater Zucchini Loaf Cake From the kitchen of: Crystal Nicholls
89: Directions Preheat Oven to 350 degrees Spray and line 2 loaf pans or 1 large 8x10 pan with parchment paper- set aside Directions: In a medium bowl sift all dry ingredients together-set aside In a large bowl or mixer add coconut oil and sugar and beat for 2 minutes. Add eggs one at a time and lightly beat. Lastly, stir in vanilla. Add half of the dry ingredients to wet and lightly stir, then add half of the shredded zucchini. Continue alternating flour and zucchini until everything is combined. Try not to over mix or else the bread will be tough. Add crumble topping and bake for 40 min or until lightly browned. If you are using a sheet pan, bake longer- 50 min to 1hr. Use a toothpick or knife to check if it’s done. If it comes out clean, take it out and let it cool on a rack for 10-15 min. Enjoy!!!!
90: From the kitchen of: Alana Guzzetta | Hot Fudge Sauce Ingredients 3/4 cup sugar 1/2 cup Hershey’s Cocoa 1 can (5 ounces) evaporated milk 1/3 cup light corn syrup 1/3 cup butter or margarine 1 teaspoon vanilla Instructions 1) Combine sugar and cocoa in small saucepan; blend evaporated milk and corn syrup. 2)Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. 3) Remove from heat. Stir in butter/margarine and vanilla. 4) Serve warm.
91: Fudge Brownie Pie Ingredients 2 eggs 1 cup sugar cup butter or margarine, melted cup unsifted all purpose flour 1/3 cup Hershey’s Cocoa teaspoon salt 1 teaspoon vanilla cup chopped nuts (optional) Ice Cream Hot Fudge Sauce Instructions (6-8 servings) 1) Beat eggs in small mixer bowl; blend in sugar and melted butter/margarine. 2) Combine flour cocoa and salt; add to butter mixture. 3) Stir in vanilla and nuts. 4) Pour into lightly greased 8-inch pie pan. Bake at 350 for 25 to 30 minutes or until almost set (pie will not test done). 5) Cool; cut into wedges. 6) Serve topped with ice cream and Hot Fudge Sauce.
92: Fabulous Frawley Frozen Pops | From the kitchen of: Andrea Massie | Patrick’s Mango Margarita 2 1/2 cups chopped mango 1/4 cup silver tequila 1/4 cup fresh lime juice 1/4 agave nectar or sugar Combine all ingredients in a blender and puree until smooth. Pour into 6 popsicle molds and freeze (at least 4 hours).
93: Collette’s Minty-Fresh Watermelon 2 1/2 cups cubed seedless watermelon 1/2 cup lemonade 1/4 cup simple syrup Combine in a blender and blend until smooth. Add 2 tbsp of finely chopped mint leaves. Pour into 6 popsicle molds and freeze (at least 4 hours). | Andy & Joey’s Honey Cherry Yogurt 1 cup plain greek yogurt 1/2 cup honey 1/4 cup coarsely chopped pitted cherries Mix ingredients together in a bowl. Pour into 6 popsicle molds and freeze (at least 4 hours).
94: Bob, Laura, & John Buzzone Childhood Fudge Recipe
95: Ingredients: 1 box (16 0z) powdered sugar 1/2 cup good quality cocoa powder 1 stick butter (divided use: 7 Tbsp for fudge & 1 Tbsp for greasing pan) 4 Tbsp milk 1 Tbsp vanilla 1/8 tsp salt optional - 1 cup unsalted nuts (pecans or walnuts, roasted or unroasted) Directions Grease a loaf pan (4” x 9”) with 1 Tbsp of butter. Set aside. On the stove top, set up a double boiler and heat to medium low. Combine wet ingredients in double boiler pot, melt butter and stir. Fold in dry ingredients, stirring until blended. With back of spoon, press out any lumps formed by the powdered sugar and cocoa.* Cook just until top layer of fudge forms a crackly shell when left unstirred, approximately 3 minutes. Add nuts if desired, stir to blend, and pour fudge into greased pan. Cool in refrigerator until hardened. Cut into squares when chilled. Serve cool or at room temperature. Cook’s Note Sifting the powdered sugar and cocoa before combining with wet ingredients won’t prevent all lumping.
96: Gotta love ‘em Gingersnaps Ingredients 3/4 cup (170 grams) unsalted butter, room temperature 1/2 cup (105 grams) dark brown sugar 1/2 cup (100 grams) white granulated sugar 1/4 cup (60 ml) unsulphured molasses 1 large egg 1/2 teaspoon pure vanilla extract 2 cups (280 grams) all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves
97: Directions In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes. Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. Garnish 1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking) Tip: Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses. This prevents the molasses from sticking to the cup. Makes about 4 dozen cookies. | These cookies are great to bring on a wine tasting picnic as they travel well and taste amazing! Cheers!! Crystal
99: GOOEY CAKE BARS From the kitchen of Katie & Dudley Callahan Ingredients 1 PKG. yellow cake mix (W/OUT PUDDING) 4 Eggs 1 Stick of butter, softened 1 (1 lb) Box confectioners sugar 1 8 oz Pkg cream cheese at room temp. Directions In Large mixer bowl mix together cake mix, 2 eggs and butter Spread in greased 9 x 13 pan In another mixing bowl, place confectioners sugar, remaining 2 eggs and cream cheese Beat until smooth Spread over first layer in pan Bake in preheated 350 degree oven for 35-40 mins Cool in pan on rack