Articles by Moogie

You are currently browsing Moogie’s articles.

APPLE CRISP - the best ever

October 22, 2011 in ChitChat by Moogie | No comments

Preheat oven to 350

(See below for directions on how to can the apples for later use)

FILLING:

8 cups apples, tart/sweet (may take 8-10 apples)

2 cups sugar, white

2 tsp cinnamon

TOPPING:

1 cup oats

3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp  nutmbeg

1/2 cup packed, dark brown sugar

1 stick butter, chopped into 10 pieces

DIRECTIONS:

Peel, core, and slice apples into 1" thick (or thicker ) slices.  Or use an apple corer.

Combine apples, sugar, and cinnamon in a saucepan, and cook stirring with a rubber spatula over medium heat until the apples are just tender.  It IMPORTANT that you don't overcook the apples. They are going to bake another 30 minutes after you put the topping on and you don't want them to get musy!

Pour the apple mixture in a prepared 8 X 8 baking dish and set aside while you are making  the topping.

Combine all the topping ingredients in a bowl except the butter. 

Cut the butter into the rest of the topping ingredients.

Sprinkle the topping mixture over the apple mixture

Bake for 30 minutes.

Good with vanilla ice cream or whipped cream.

CANNING APPLES FOR LATER USE:

If you want to process a large amount of apples, you can prepare the apples as above.  This recipe fits in a quart jar.

Prepare your jars and lids for canning (following canning directions from other source).

When the apple mixture has been cooked to the right apple tenderness - again CAREFULLY not to make them to mushy -pour  the apples & liquid into the jar.

Carefully slide a rubber spatula into the jar with the apple mixture in it, moving it gently to remove air bubbles.

Be careful to fill the jar to the right level, again using canning directions from another source.

Following your canning directions, put the lid on the jar and process as directed.

IDEA:  Becky, who gave me this recipe, canned the apples.  She gave them as gifts together with another small pint jar full of the topping mix WITHOUT THE BUTTER.  She put the directions on top of the jar for cutting the butter into to the topping, and how to bake the crisp, printed fancy labels for the jars, covered the tops of both jars with rounds of matching printed cotton fabric held in place with a ribbon, and gave them as gifts!  Really nice idea AND the end product is really a GOOD apple crisp. 

Caribbean Seafood Stew

January 2, 2011 in Entree's, Fish by Moogie | No comments

Don kept giving me the thumbs up sign while he was eating this stew!!

Serves 4-6

 

PRE-PREP

 

  • Frying pan large & deep enough to hold all ingredients
  • Prepare a green salad and set aside
  • Put rice on to cook before you start the stew

 

INGREDIENTS

 

  • 2 – 4 Tbsp olive oil
  • 2 limes, juiced (Have more just in case)
  • ½  tsp salt (or more)
  • ½  tsp pepper
  • 1 lb. cod fish, skinned & cut in 1” chunks
  • 1 lb. bay  scallops
  • 1 lb. shrimp, peeled & cleaned
  • 1 cup chopped onion
  • 1 cup red bell pepper
  • 6 cloves garlic (1 Tbsp)
  • 1 14oz can diced tomatoes, undrained
  • 1 can light coconut milk (Trader Joe’s)
  • 1 bunch chopped cilantro
  • Optional: 1  jalapeno pepper, seeded and finely chopped
  • Hot Sauce

 

DIRECTIONS

 

  1. In a medium bowl, stir together 1 Tbsp of olive oil, lime juice, salt, and pepper.  Add fish cubes & scallops, tossing to coat and set aside.
  2. Heat remaining oil over medium-high heat in a and add the onion, bell pepper, garlic & jalapeno (if using).  Saute 4 minutes until onion is tender but not brown.
  3. Add the undrained tomatoes and coconut milk to the onion mixture and bring to boiling, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. 
  4. Before you stir in the fish mixture, taste to see if the sauce needs more salt or lime.
  5. Stir in fish/scallop mixture, shrimp, and cilantro.  Return to boiling, reduce heat. 
  6. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turns opaque, stirring occasionally.  DO NOT OVER COOK OR THE FISH WILL BE TOUGH.
  7. Serve the stew ladled over hot cooked rice in a shallow bowl. 
  8. Can sprinkle more chopped cilantro for garnish.
  9. Pass hot sauce to dash on top, if desired.

Serve the green salad on a separate plate.

Tags: , ,

Divinity - Traditional White

December 13, 2010 in Dessert by Moogie | No comments

PRE-PREP

 

INGREDIENTS

 

  • 4 cups granulated sugar
  • 1 cup light corn syrup (use Karo syrup)
  • 1 cup water
  • dash of salt
  • 3 egg whites (room temperature)
  • 1 cup walnuts, chopped
  • 1 tsp vanilla

DIRECTIONS

 

  1. Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil.
  2. Continue cooking until mixture forms soft ball when tested in cold water (or use a thermometer).
  3. Meanwhile, beat egg whites with your Kitchen Aid until stiff.
  4. Then pour 1/2 cup of syrup over whites, beating fast all the time.
  5. Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly).
  6. Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape.
  7. Stir in vanilla and nuts.
  8. Drop by teaspoonful onto waxed paper.

Makes 50-60 pieces.

Tags: , ,

Divinity - Cherry Pink

December 13, 2010 in Dessert by Moogie | 1 comment

BEFORE YOU START

  • The day has to be clear and dry - no humidity!
  • Eggs need to be at room temperature.
  • All utensils must be perfectly free of grease. Wash in hot soapy water and rinse the mixer bowl, beaters, spoons and pan and dry them.
  • Prepare, grease or line w/waxed paper, an 8 X 11 pan before you start.
  • Set up Kitchen Aid mixer on the work table.
  • Set out a large, heavy pan for cooking the syrup, a measuring cup, a small bowl of cold water, and a long handled spoon.
  • Gather the ingredients and place on the work table before you start cooking.

INGREDIENTS

 

  • 3 cups granulated sugar
  • 3/4 cup light corn syrup (Karo most recognizable brand)
  • 3/4 cup water
  • 3 egg whites from large eggs AT ROOM TEMPERATURE
  • 1 3-oz. box Cherry gelatin (Use Jello brand - not generic)
  • 3/4 cup walnuts, coarse chopped (optional)
  • 1 tsp vanilla

DIRECTIONS

 

  1. Combine sugar, water & Karo syrup in the pot and bring to a boil on the stove top.
  2. Attach your candy thermometer to the inside of the pot and continue boiling and stirring the syrup mixture until it reaches 260 F OR forms a hard but pliable ball when you drop a bit into a glass of VERY cold water. Keep in mind that this mixture is HOT and will burn you if you are not careful!
  3. Meanwhile, beat the egg whites using your Kitchen Aid mixer until the the whites make soft peaks when the beaters are lifted out.
  4. Continue beating while gradually adding the cherry gelatin powder, and beat until whites are stiff and glossy.
  5. When you syrup mixture is ready, slowly pour it into the egg white mixture, while beating constantly until mixture is very thick, 6-8 minutes maybe.
  6. Immediately add walnuts & vanilla.
  7. Spread evenly in prepared dish and let stand at room temperature until completely cool and set - maybe 4 or so hours or overnight.
  8. Cut into 1 inch squares and store in an airtight container in a cool, dry place. Moist air is very bad for your finished product.

Notes By MisterDelicious

  • Use a candy thermometer.   Don't guess.   They're cheap.
  • When boiling the sugar syrup, start your heat on high.  As you get to 200, turn your heat down to medium/medium-low.   Once the sugar syrup has started to boil and becomes clear, raise the heat again to medium-high.   If you keep your heat on High when it starts to boil, you WILL GET A BOILED OVER POT OF MOLTEN SUGAR.  This is no good.
  • When the sugar syrup is boiling, do NOT move the pot.  Do NOT stir the syrup.  And make sure you keep the sides clean, especially the side you will pour the syrup out of.  The reasoning behind this is you do not want to start and sugar crystal seeds until you mix the sugar and eggs together.  We want small small crystals to form when mixing(which is why you mix it), and if you have "seeds" larger crystals will form which again is no good.
  • When the sugar syrup gets to 260o turn the heat off and let the syrup rest a minute before combining.  This lets the bubbles dissipate and makes the syrup smooth.
  • I have a KitchenAid mixer.   I have found that the best attachment to use when mixing the egg whites and syrup is a dough hook.  The whisk and Paddle attachment did not produce the fine sugar crystal texture and it also put a strain on my motor.  The paddle attachment did wonders and it did not strain the motor.
  • Mixing.   When mixing, your goal is to create millions of tiny sugar crystals as the mixture cools.  This is achieved by constant mixing and agitating.  So how do you know when you've mixed enough?  If you mix too little, you have nothing more than a sticky sticky mess.  While if you mix too much you will create too many sugar crystals and you will have a lumpy mess.  So it's the middle you want.
  • With my paddle attachment set to the highest setting to mix without burning out my motor, I mixed for ~12 minutes.   You have to keep a very close eye on it.  The sheen will become more matte, and at that point you need to watch it very carefully.   You've mixed enough so that it is no longer really sticky(if it stops being sticky then you beat it too much, it's really a fine line and you want to get close to it, but not over it).  What's easy about this part is that you can stop and check as many times as you need.
  • My last piece of advice is to add the Vanilla Extract at the very very last end.  Right when you think your mixture is done, add the vanilla and mix enough to incorporate and then scoop into the pan(or spoon onto wax paper).
  • Let is rest.
  • Don't make it on a cloudy day as you need the low humidity for it to dry properly.

Tags: , ,

Lasagna - Vegetarian

December 11, 2010 in Entree's, Pastas, Vegetarian by Moogie | 1 comment

smileyLasagna for the new millenium.  Fast and easy because the recipe calls for pre-made marinara sauce, no boil lasagna noodes, pre-shredded cheese, etc.

 

Pre-prep

 

Preheat oven to 350

Decide which non-reactive 9 X 13 (or there abouts) baking dish you are going to use

***What is a non-reactive baking dish *** 

Ingredients

 

  • 2 10 oz. boxes, chopped spinach
  • 1 lb. mushrooms, cremini, sliced
  • 1 onion, yellow, chopped
  • 2 Tbsp garlic, chopped (more or less)
  • 1/2 cup sherry
  • 2 cups ricotta cheese
  • 2 cups grated Italian 5 cheese blend (or more)
  • 2 eggs, lightly beaten
  • 2 tsp oregano, dry (would be better with fresh...)
  • 2 tsp basil, dry (would be better with fresh...)
  • salt & pepper to taste
  • 1- 25 oz jar good quality marinara sauce (or more if necessary)
  • 9 to 12 lasagna noodles: No boil variety (or more)
  • 1 cup water

Panic Mode:  More noodles, another part of a jar of marinara sauce, and some more cheese.... See directions below

 

Directions:

 

You need to know that I have a problem actually following recipe directions, so this is sort of what I did.

Thaw out the spinach, drain, and squeeze the liquid out.  The only way I see doing this is by clumping the spinach in your hands and squeezing until there is no more juice.

Historical Note:  Grandma Tuso said the spinach had to be chopped fine, so this would be the point where you chop the already chopped spinach to her specifications!

  1. Saute the onion, mushrooms & garlic in olive oil, add some sherry, and set aside.
  2. In a large mixing bowl, combine the ricotta cheese, 1/2 the grated cheese, egg, spinach, oregano, basil, mushroom mixture, salt & pepper.
  3. Spray the baking dish with Pam
  4. Spoon 1 cup sauce in the baking dish
  5. Put a layer of noodles down
  6. Put a layer of the cheese mixture

Repeat the layers

Panic Mode:  This is the point where I paniced because it looked too thin in the baking dish.  I made another layer of just sauce and cheese.  So maybe buy more cheese, sauce & noodles and add it to the cheese mixture so it is thicker in the baking dish.

Whatever you decide to do, the final layer is noodles with sauce and 1 cup cheese sprinkled on top.

The original recipe said to pour 1 cup of water around the edges, cover tightly with aluminum foil, and bake for 1 1/4 hours.  I left out the water, but maybe it would have been better with it,

Whatever you do, let it stand at least 15 minutes or more to set up before you serve it.

I served it with a big green salad w/balsamic dressing and grilled vegetables.

 

 

 

Tags: , , , , , , , ,

Banana Nut Bread – ala Moogie

November 12, 2010 in Bread, Extra's, Vegetarian by Moogie | 1 comment

PRE-PREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 350
  3. Grease bread pan

INGREDIENTS:

  • 2 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • ¼ cup bran/wheat germ (optional)
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 2 beaten eggs
  • 1 tsp vanilla
  • 3 Tbsp milk (optional)
  • 3 bananas, ripe/mashed (about 1 ¼ - 1 ½ cups mashed banana)
  • 1 cup blueberries
  • ½ cup chopped nuts walnuts/pecans

DIRECTIONS:

  1. Sift the dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg) in a bowl.
  2. Add bran/wheat germ to the sifted ingredients and set aside.
  3. Mash the bananas in a large bowl and mix in the vegetable oil, sugar, eggs, vanilla & milk.
  4. Add the flour ingredients to the wet ingredients and stir in, mixing well.
  5. Add the blueberries & nuts if you are going to use them.
  6. Spoon the batter into the greased bread pan.
  7. Bake 1 hour at 350. Always set the timer for 45 minutes and start looking at it through the oven window to avoid burning it. Bread is done when a toothpick or butter knife inserted in top comes out clean.
  8. Let bread sit in pan for 10 minutes and then turn out.
  9. Banana bread freezes well, so you can make them as you have ripe bananas and store the loaves!

Tags: , , ,

Applesauce – ala Moogie

November 4, 2010 in Condiment, Extra's, Side Dishes, Vegetarian by Moogie | 1 comment

Gaby - Sorry, but I have no specific recipe for applesauce.
I do know, thanks to Nathan putting garlic powder in the pot when I was cooking it once (he was much younger and had a lot of enthusiasm, but less cooking savvy) that garlic powder is NOT a good ingredient for your normal applesauce… 

I usually am inspired to make applesauce because I have apples that have been in the refrigerator a little too long and are no longer crispy enough to eat raw.
I guess tart apples like Granny Smith are better if you are going to buy new apples, but honestly I don’t think it matters. However, I never buy Red Delicious for anything.

So, peel however many apples you have – let’s say 6 apples - quarter them, and then cut them into little chunks. I do this directly into the pot I am going to cook the applesauce in.
Add say ¼ cup sugar, ½ tsp cinnamon, dash of cloves & 1 tsp vanilla. (You can always add more of these things, but you can’t take them out, so don’t put too much.)
Maybe add maybe ¼ cup or so of water so you don’t scorch the pot when you first start cooking it. Apples make their own liquid once they start cooking.

Bring to a boil and turn to a low heat.
Cook for a few minutes and taste, at this point test for flavor and add sugar or spices if necessary.
Continue cooking until the apples are the texture you like them – maybe 15 to 30 minutes or so – don’t let them dry out. Add water if you need to.
Be careful, because once you get the apples & sugar cooking, it can be like molten lava!

There you have it. XXOO

Tags: , , ,

Blueberry Muffins – ala Moogie

November 4, 2010 in Breakfast by Moogie | No comments

PRE-PREP:
  1. Place oven rack in middle of oven
  2. Preheat oven to 400
  3. Grease muffin tin
INGREDIENTS:
  • 1 ¾ cup flour, white or unbleached
  • ¼ cup wheat germ or bran
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1 egg
  • ¾ cup milk
  • 1/3 cup oil or melted margarine
  • 1 cup blueberries, fresh or frozen
PREPARATION:
  1. In large bowl: sift flour, sugar, baking powder & salt together and make a well in the middle for the wet ingredients.
  2. Combine egg, milk & oil and add all at once to the well you made in the dry ingredients.
  3. Add blueberries and stir in.
  4. MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
  5. Fill greased muffin tin cups 2/3 full.
  6. Bake at 400 for about 20-25 minutes
  7. Remove from muffin tins – don’t let the muffins sit in the hot tins.
  8. Makes 12 muffins.

Tags: , ,

Applesauce Muffins — ala Moogie

November 4, 2010 in Breakfast by Moogie | 1 comment

PREPREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 425
  3. Grease muffin tin

INGREDIENTS:

  • ¼ cup oil or melted margarine
  • ¼ cup sugar, white
  • 1 egg
  • 1 cup applesauce
  • 1 ¾ cup flour, white or unbleached
  • 2 Tbsp (or more) wheat germ or bran
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • Dash nutmeg (optional)
  • ½ cup nuts, chopped (walnuts/pecans)

PREPARATION:

  1. In large bowl, mix oil, sugar & egg and mix well.
  2. Add applesauce to sugar mixture.
  3. Sift flour, baking powder, salt & cinnamon (& nutmeg) together & add w/germ to wet ingredients.
  4. MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
  5. Add nuts.
  6. Fill greased muffin tin cups 2/3 full.
  7. Bake at 375 for 20-30 minutes.

Tags: , , , ,

Sugar ‘N Spice Muffins

November 4, 2010 in Breakfast by Moogie | No comments

PRE-PREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 425
  3. Grease muffin tin

MUFFIN MIXTURE:

  • 1 cup sifted flour, white or unbleached
  • ½ cup sugar, white
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup oats, quick or old fashioned
  • ½ cup raisins
  • ¼ cup nuts, chopped (walnuts/pecans)
  • ¾ cup milk
  • ¼ cup vegetable oil or melted margarine
  • 1 egg, beaten

TOPPING:

Mix together & set aside:

  • 2 Tbsp cinnamon
  • 1 tsp sugar

PREPARATION:

  1. Sift flour, sugar, baking powder & salt together in large bowl.
  2. Add oats, raisins & nuts to the flour ingredient bowl.
  3. Combine milk, oil & eggs and add them to the flour ingredient bowl.
  4. MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
  5. Fill greased muffin tin cups ½ full.
  6. Sprinkle sugar/cinnamon mixture over tops of uncooked muffins.
  7. Put in 425 oven for about 15 minutes.
  8. Done when nicely tan.
  9. Turn muffins out on a rack – don’t leave them in the hot tin very long.

VARIATION:

Fill muffin tin cups ¼ full with mixture, THEN put a dab of your favorite jam/jelly on top.
Finish filling the muffin tin cup till about ½ or so full.
Sprinkle sugar/cinnamon mixture over tops and bake.

Tags: , , ,

Roasted Garlic Rosemary Chicken

July 31, 2009 in Entree's, Poultry by Moogie | No comments

INGREDIENTS:
  • 2 whole chickens, washed, patted dry
  • 5 carrots, peeled, cut into 4ths
  • 5 celery ribs, cut into 4ths
  • 3 yellow onions, peeled, quartered
  • 2 Tbsp Kosher Salt
  • 2 tsp cracked white pepper (or fresh ground black pepper)
  • 2 lemons, halved
  • 12 cloves garlic, minced
  • 4 Tbsp olive oil
  • 4 Tbsp butter, room temperature
  • 4 sprigs fresh Rosemary, chopped
  • 2 sprigs fresh Rosemary, whole
  • 4 bay leaves, whole
DIRECTIONS:
  1. Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
  2. Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
  3. In large, greased roasting pan:  arrange the prepared carrots, celery & onions in the bottom and set aside.
  4. Mix the salt & pepper together and season the chickens with it, inside & out.
  5. Cut the lemons in half and squeeze over the chickens, inside & out.
  6. Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
  7. Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
  8. Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
  9. Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes  (juices run clear - 160 degree on thermometer in thickest part of leg).
  10. Remove chickens from oven and let  them rest 10-15 minutes before carving.

Tags: , , , , , ,

Chickpea Curry

July 31, 2009 in Entree's, Vegetarian by Moogie | 1 comment

INGREDIENTS:
  • 2 Tbsp vegetable Oil
  • 2 onions, chopped
  • 1 red bell pepper, chopped
  • 4 tsp garlic, minced (or more)
  • 2 tsp fresh ginger root, grated
  • 6 whole cloves
  • 4 inches cinnamon stick, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam Masala
  • 1 tsp ground turmeric
  • salt to taste
  • cayenne pepper
  • ----dash for people sensitive to spicy
  • ----more - original recipe call for 1 tsp!
  • 2-15 oz cans chickpeas/garbanzo beans, drained
  • 1-15 oz can diced tomatoes
  • 2 sweet potatos/yams/yukons, cubed to approx size of chickpea
  • Vegetable Broth as needed
  • couscous or rice
  • Nan bread
DIRECTIONS:
  1. In large pot/frying pan - fry onions & bell peppers over med heat until tender.
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
  3. Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
  4. Serve over cous cous, rice, whatever.
  5. Delicious w/Nan bread
  6. Tasted better the next couple of days after the flavors had blended!

Tags: , , , , , , , , , ,

Mango Relish-Salad OR Man Go and Eat This Salad!

May 3, 2009 in Salad, Vegetarian by Moogie | No comments

Ingredients

 

  • 2 firm/ripe mangos, peeled and chopped
  • 2 tomatoes, firm/ripe, chopped
  • 1 firm/ripe avocado, peeled and chopped
  • 1/2 vidalia (sweet) onion, chopped
  • 1 plum firm/ripe, diced
  • 1/2 red bell pepper, diced
  • 1 stalk cerely, diced
  • 1 bunch cilantro, washed, dried, chopped
  • fresh ground pepper - to taste
  • fresh ground salt - to taste
  • 1/2 tsp Mrs. Dash original seasoning
  • 2 limes, juiced
  • 1 splash seasoned rice vinegar

Directions:

 

Prepare the fruit & vegetables.  Place in a bowl.  Sprinkle the salt, pepper & Mrs. Dash over the mixure.  Pour the lime juice & spash of seasonsed rice vinegar over all.  Mix everything together gently with a soft spatula to avoid bruising the fruit.

This has a lot of flavor but is not picante.  You could spice this up a bit by adding a diced jalapeno or adding a dash or so of hot sauce.

We ate this as a side dish with roasted pork tenderloin.

Tags: , , , , , , , , , ,

Dan's Almost Better Than Sex Chocolate Cake

December 16, 2008 in Dessert by Moogie | 1 comment

Ingredients:

1 cake mix:  Devil's Food or German Chocolate

4 eggs

1 1/3 cup coffee, brewed & cooled down

1/2 cup vegetable oil

1 box instant chocolate pudding

1 cup chocolate chips

1 cup chopped nuts (walnuts, almonds, pecans) (optional)

1 jar caramel topping (we found next to ice cream freezer in store)

1 can sweetened, condensed milk

1 lb. bag Heath bar minis or about 6 large bars

16 oz. tub Cool Whip Topping

Directions:

  • Preheat oven to 350
  • Grease a 9 X 13 pyrex pan (or something close to that size) and set aside
  • Mix the cake mix, instant pudding powder,  eggs, coffee &  oil in bowl,  following the box directions.
  • Add the chocolate chips & nuts (if used) by hand
  • Pour ingredients in the prepared pyrex pan and bake in 350 oven for about 30-35 minutes.
  • While cake is cooking mix the caramel topping & sweetened condensed milk together & set aside
  • While cake is cooking, smack the Heath bars while still in their wrappers (a couple of whacks is good) and open the bags and place broken candy in a bowl.
  • When the cake is done, remove from oven and let sit for 10 minutes.
  • After 10 minutes, poke a kajillion holes in the top of the cake  with the end of a wooden spoon
  • Pour the caramel/milk mixture over it, making sure it goes in all the holes evenly
  • Sprinkle half the broken Heath bars over it (save the other half for finishing the cake)
  • At this point you need to let the cake cool completely for 12 hours or more - maybe let it sit in fridge all day until just before you serve it
  • Take the Cool Whip out of the freezer and let it thaw/soften a bit.   Spread it over the top of the cake and sprinkle the other half of the Heath bars decoratively over it.
  • Enjoy!

Tags: , , , , , ,

Tomato BLT Salad

December 10, 2008 in Salad, Side Dishes by Moogie | No comments

This is a good side dish with meat.  Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people.  Handle the tomatoes gently after they are cooked.

INGREDIENTS:
  • 1-2 slices bacon, cooked, drained & chopped
  • 1/3 romaine lettuce, washed, dried & chopped
  • 1/3 cup bread crumbs, fresh & soft
  • 1 stalk celery, minced
  • 2 Tbsp parmesan cheese, grated fine
  • 2 tsp olive oil, extra virgin
  • 2 med plum tomatoes
  • 1/8 tsp black pepper, freshly ground
  • 2 tsp mayo
  • cherry tomato halves for garnish (totally optional)
DIRECTIONS:
  1. Preheat oven to 450 degrees
  2. Cook bacon until crisp, drain & chop
  3. Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil.  Mix well and set aside.
  4. Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4" to 1/2" shell.
  5. Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
  6. Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
  7. Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
  8. Optional:  serve with  halved cherry tomatoes sprinkled on top.

Tags: , ,

Curried Chicken Salad

December 8, 2008 in Salad by Moogie | No comments

This is great for summer dinner - or really any time.  Serve with a good quality whole grain bread.  When baking chicken or barbequing chicken breasts, I always cook extra to make this recipe.

INGREDIENTS:

Salad Ingredients:

1 lb cooked chicken - use leftover chicken OR you can simmer chicken breasts in stock and cool

1 cup seedless grapes (or more), sliced in half - if possible use both green & red grapes

1/2 cup celery, chopped

1/4 cup almonds, slivered, toasted (see directions below)

Dressing Ingredients:

1/2 cup mayonnaise - good quality - I use Helman's/Best Foods Light Mayo

3 Tbsps whipping cream

1/2 tsp curry powder

salt & sugar to taste - very small amounts, to taste

Garnish/Finishing Ingredients:

1-2 tomatoes, sliced

Lettuce leaves, butter or romaine

DIRECTIONS:

  • If you need to cook the chicken breasts, simmer them slowly in stock for 20 minutes, let cool.
  • Scatter the almonds on a baking sheet and lightly toast them for 6-8 minutes in a 325-degree oven, let cool.
  • Blend the mayonnaise, whipping cream, curry powder, salt and/or sugar.  Taste to correct seasoning.
  • Cut the cooled chicken into bite-size chunks.
  • Place the chicken, celery, grapes & almonds in a mixing bowl.
  • Add dressing to the chicken mixture until you reach the consistency you prefer.
  • Wash, dry, and line either individual bowls or one big bowl with the lettuce.
  • Garnish with slices of tomato.
  • Keep in refrigerator until you serve.

Tags: , ,

Asian Slaw

December 8, 2008 in Salad by Moogie | No comments

Hold the mayo!  This is a different, refreshing slaw.  I found this recipe in 1987 and have been making it and varying it since.

INGREDIENTS:

Salad Ingredients:

1 head green cabbage, sliced thin

OR

2 bags pre-sliced cabbage - I prefer the "Angel Hair" slice

2 green onions, chopped

OR

Substitute equal amount diced Vidalia type onion

2 Tbsp sesame seeds, toasted

2 Tbsp almonds, slivered

1 pkg Ramen style Japanese noodles: before opening bag, crush noodles in the bag to make small bits - discard flavor packet

2 - 5 stalks celery, sliced thinly

1-2 carrots, shredded (optional)

1 tomato, chopped (optional)

Dressing Ingredients:

1 tsp salt

1/4 tsp pepper

1 tsp Mrs. Dash original seasoning

2 Tbsp white sugar

1/2 cup seasoned rice vinegar

1/3 cup oil - olive or canola

few drops sesame oil

DIRECTIONS

  • Mix the salad ingredients together in a large bowl.
  • Mix the dressing ingredients together and pour over the salad ingredients.
  • Adjust seasoning & vinegar to taste.  Sometimes I add more vinegar.
  • You will start out with what looks like a huge amount of salad, but as the salad sits, the cabbage & noodles absorb the dressing mixture and shrink down.
  • This is good as a side dish with barbequed salmon & rice
  • Good leftover too!

Tags: , ,

Pumpkin White Chip Cookies

November 30, 2008 in Dessert by Moogie | No comments

These are really moist, delicious cookies.

Ingredients:

  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp baking soda
  • 2 sticks butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 2 tsp vanilla
  • 1 bag white chocolate chips
  • 2/3 cup walnuts, chopped

Directions:

  1. Preheat oven to 325 and prepare cooke sheets.
  2. In a mixing bowl combine:  flour, cinnamon, cloves & baking soda, and set aside.
  3. In a large mixing bowl beat:  butter, white sugar & brown sugar
  4. Beat pumpkin, egg & vanilla into the butter mixture
  5. Slowly beat flour mixture into the butter mixture.
  6. Stir in the chips & walnuts.
  7. Drop by rounded spoonfuls onto cookie sheets and bake for about 11 minutes.
  8. Remove from cookie sheets to wire racks immediately and let cool.

Tags: , , , , , , , , ,

Marvelous Chicken Marbella

November 30, 2008 in Entree's, Poultry by Moogie | No comments

You need to start this dish the night before you are going to eat it.  It is delicious served over rice.

Ingredients:

  • 16 chicken pieces - breasts or thighs - skins removed
  • 1 head garlic - peeled and pureed or minced
  • 1 cup white wine
  • 1 cup pitted prunes
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup capers
  • 1 tsp of the caper juice
  • 1/2 cup Spanish green olives
  • 1/4 cup brown sugar
  • 1/4 cup dried oregano
  • 6 bay leaves
  • salt & pepper to taste

Directions:

  1. Place chicken pieces in a large zip-lock bag OR in a large bowl.
  2. Mix the rest of the ingredients together
  3. If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
  4. If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.

When you are ready to cook the next day:

  1. Oil a baking dish large enough for all the chicken pieces.
  2. Place the chicken pieces in the baking dish and pour the marinade over them.
  3. Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear

Tags: , , , , , ,

Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,

Tags: , , , , , , ,

Winter Salad by Terry

November 30, 2008 in Salad, Vegetarian by Moogie | No comments

This is a very pretty and tasty salad for special occasions.  The pomegranate seeds sparkle by candlelight!

Ingredients:

  • butter lettuce, to line individual bowl
  • pears,  - Bosc or Red Anjou type - 1/2 per person
  • feta cheese, crumbled
  • nuts - pecan or walnut - chopped large
  • pomegranate seeds
  • raspberry vinaigrette

Directions:

  1. Make this recipe in individual bowls.
  2. Place a few butter lettuce leaves in the bottom of your salad bowls.
  3. Peel & slice 1/2 pear over the lettuce in each bowl.
  4. Sprinkle the feta cheese, nuts & pomegranate seeds over the top (to taste) of each salad.
  5. Finish just before serving by drizzling raspberry vinaigrette over the salads and serve.

Tags: , , , ,

7-Layer Cookie

September 2, 2008 in Dessert by Moogie | No comments

Layers

  • Preheat oven to 350o.
  • Prepare a 10 X 12” pyrex baking dish
  • Put the following items in the pan – in the order given:
  • 1st Layer: 1 cube butter + 2 Tbsp melted butter.
  • 2nd Layer: 1 ½ cup graham cracker crumbs
  • 3rd Layer: 1 6 oz. pkg butterscotch chips
  • 4th Layer: 1 6 oz. pkg chocolate chips
  • 5th Layer: 1 cup shredded coconut (packaged)
  • 6th Layer: 1 sm can Condensed milk (Eagle Brand)
  • 7th Layer: 1 ½ cups chopped nuts
  • Bake for 30 minutes.

Tags: , , , ,

Beer Bread 1984

September 2, 2008 in Bread, Extra's by Moogie | 3 comments

Ingredients

 

 

3 cups

3 Tbsp

12 oz.

¼ cup

 

 

Flour, self rising

Sugar, white

Beer, room temperature

Margarine, melted

 

Instructions

 

  1. Preheat oven to 325o.

  2. Grease & flour a loaf pan.

  3. Mix flour, sugar & beer together (original recipe says to mix them IN the loaf pan) and place in the loaf pan.

  4. Bake for 40 minutes

  5. Melt margarine and pour over the bread mixture, and bake 15 minutes longer.

NOTE
  • Use a light colored beer – this recipe was written before microbrewery beer became popular!
  • You can make this with wheat or rye flour using 2 cups of wheat/rye flour and 1 cup of the self rising flour.

Tags: ,

Biscotti

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

2 cups

½ cup

1 – 2 tsps

1 tsp

4

2 tsp

½

4 cups

4 tsp

½ tsp

Up to ½ cup

1 cup

Sugar

Butter

Anise seed, crushed

Anise extract

Eggs, beaten

Vanilla

Lemon rind, grate ½ of the lemon….

Flour

Baking powder

Salt

Milk

almonds

 

Instructions

  1. Preheat oven to 350o.

  2. Prepare 2 cookies sheets.

  3. Cream together: sugar & butter, then add anise seed & extract.

  4. Add eggs, vanilla, lemon rind & nuts to the above mixture.

  5. Sift together: flour, baking powder & salt & add to the above mixture.

  6. NOTE: Add up to ½ cup milk, if needed, to hold the dough together. Grandma said she didn’t need to use it.

  7. Turn dough mixture onto a floured board & knead until smooth.

  8. Form into 2 rolls about 1” high and 3” wide, and place on cookies sheets.

  9. Bake for 30 minutes.

  10. Remove from oven.

  11. While still warm, GENTLY cut cookies into diagonal slices, place cut side up on cookie sheets, and return to the oven.

  12. Return to the oven and brown for 10 minutes or so

Tags: ,

Chocolate Chip Cookies

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

1 cup

¾ cup

¾ cup

2 tsp

2

1 sm bag

1 cup

2 2/3 cups

1 tsp

1 tsp

 

Shortening (Crisco)

Sugar, white

Sugar, brown

Vanilla

Eggs

Chocolate chips

Nuts (optional)

Flour

Baking powder

salt

 

Instructions

  1. Preheat oven to 325o.

  2. Cream together: shortening, white & brown sugars, & vanilla.

  3. Add the eggs & nuts.

  4. Sift together: flour, baking powder & salt.

  5. Add to the first ingredients and mix. Dough should be on the stiff side. You can add more flour but be careful because too much extra flour makes a dry cookie.

  6. Make cookie balls and place on prepared cookie sheets.

  7. Bake for 13-14 minutes.

  8. Makes approximately 45 cookies.

Tags: ,

Cobbler 1994

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

½ cup

3 to 4 cups

1 cup

2 tsp

1 cup

1 cup

 

Butter

Fresh fruit, cut up in chunks

Sugar

Baking powder

Flour

milk

 

Instructions

  1. Put the butter in a 9”, deep, pyrex baking pan, place it in a cold oven and turn oven on to 350o.

  2. If fruit is not juicy, sprinkle with some of the sugar and set aside.

  3. Sift the flour & baking powder together in bowl

  4. Add the rest of thesugar & milk. The batter will be thin.

  5. When the butter has melted and the oven has reached 350o degrees, remove the pan from the oven and pour the batter into the pan.

  6. Pour the fruit & juices into the center of the batter. – No mixing.

  7. Return the pan to the oven and bake for about 45 minutes to 1 hour, or until golden brown & batter is cooked.

  8. Can be served hot or cold.

  9. Serve with ice cream or whipped cream.

 

Tags:

Choco Squares

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

2/3 cup

1 box

3

2 2/3 cups

2 ½ tsp

½ tsp

1 sm bag

1 cup

 

Oil

Sugar, brown

Eggs

Flour

Baking powder

Salt

Chocolate chips

Nuts (optional)

Instructions

  1. Preheat oven to 350o.

  2. Oil (pam) a 10 X 12” pyrex cooking dish.

  3. Mix oil, sugar, eggs, chocolate chips & nuts together.

  4. Sift together: flour, baking powder, & salt.

  5. Add to the first ingredients and mix.

  6. Press dough into the pyrex dish.

  7. Bake for 20 - 25 minutes or MORE.

  8. Let cookies cool completely before cutting into squares.

Tags:

Cooked Cocoa Cake Frosting

September 2, 2008 in Dessert by Moogie | No comments

(very dark chocolatey taste)

Ingredients

 

¾ cup

2 ¼ Tbsp

4 ½ Tbsp

Dash

¾ cup

2 Tbsp

1 tsp

 

Sugar

Cornstarch

Cocoa

Salt

Water, cold

Butter

vanilla

 

Instructions

  1. Bake a packaged chocolate layer cake and cool layers.

  2. Mix sugar, cornstarch, cocoa & salt in small pot.

  3. Add water and cook, stirring constantly until mixture thickens to a pudding-like texture.

  4. Remove from heat and add butter & vanilla, beating until smooth.

  5. Frost cake while mixture is still warm because frosting firms up as it cools

Frosting the Cake

  1. Put first layer cake on platter and pour some of the frosting mixture on, spreading just to the edges of the layer.

  2. Put 2nd cake layer on top of that. Pour the rest of the frosting mixture on the top and spread so it just spills slightly over the edges of the top.

  3. You will see the cake edges with frosting sliding down the sides, but not completely covering the sides.

  4. You can leave plain, or sprinkle chopped nut (or whatever you want) over the top.

Tags:

Crumb Nut Pie 1984

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

3

½ tsp

1 cup

11

1 cup

1 pint

2 Tbsp

some

 

Egg whites

Baking powder

Sugar

Graham cracker, smashed to crumbs

Walnuts, chopped

Cream, heavy whipping

More sugar

Chocolate bar, shaved

 

Instructions

  1. Preheat oven to 350o.

  2. Prepare a pie plate.

  3. Beat the egg whites and baking powder until foamy.

  4. Slowly add the sugar to the egg white mixture and beat until stiff peaks form.

  5. Fold in the graham cracker crumbs & nuts.

  6. Pour mixture into the greased pie plate and bake for 30 minutes.

  7. Let cool.

  8. Whip cream together w/2 Tbsp sugar and spread on top of the pie.

  9. Top with shaved chocolate.

  10. Keep refrigerated until served.

Tags: , ,

German Chocolate Cake Frosting

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

1 cup

1 cup

3

1 stick

1 tsp

1 ½ cups

1 cup

 

Milk, Evaporated, canned

Sugar

Egg yolks

Margarine/butter

Vanilla

Coconut, shredded, packaged

Nuts, chopped

 

Instructions

  1. Bake a packaged chocolate layer cake and cool layers.

  2. Mix evaporated milk, sugar, yolks, margarine & butter in a pot.

  3. Cook, stirring constantly, over a medium heat until mixture thickens to a pudding-like texture (about 12 minutes).

  4. Remove from heat and add coconut & nuts.

  5. Beat mixture until cool.

Frosting the Cake

  1. Put first layer cake on platter and spread some of the frosting mixture on, spreading just to the edges of the layer.

  2. Put 2nd cake layer on top of that. Pour the rest of the frosting mixture on the top and spread so it just spills slightly over the edges of the top.

  3. You will see the cake edges with frosting sliding down the sides, but not completely covering the sides.

Tags:

Lemon Bars

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

1 cup

½ cup

½ cup

 

Flour

Butter

Sugar, powdered

 

2

1 cup

3 Tbsp

Dash

2 T

½ tsp

Eggs, slightly beaten

Sugar, white - granulated

Lemon juice

Salt

Flour

Baking powder

Instructions

  1. Preheat oven to 325o.

  2. Cut flour, butter & powdered sugar together and press into square pyrex dish.

  3. Bake for 25 minutes and set aside.

  4. Reset the oven to 350o

  5. Lightly beat granulated sugar & eggs together and add the lemon juice & salt.

  6. Sift together: flour & baking powder, then fold into the sugar/egg mixture.

  7. Pour over baked crust and bake another 25 minutes.

  8. Let cool completely before cutting into squares to serve.

Tags:

Molasses Cookies

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

 

1 ½ cups

2 cups

½ cup

2

5 cups

4 tsp

2 tsp

2 tsp

½ to 1 tsp

 

Shortening (Crisco)

Sugar, white

Molasses syrup

Eggs

Flour

Baking soda

Cloves, ground

Cinnamon, ground

Salt

Extra white sugar to roll cookie balls in.

 

Instructions

  1. Preheat oven to 350o.

  2. Cream together: shortening, sugar, molasses & eggs together.

  3. Sift together: flour, baking soda, cloves, cinnamon & salt.

  4. Add to the first ingredients and mix. Dough should be on the stiff side – Not too sticky. You can add more flour but be careful because too much extra flour makes a dry cookie.

  5. Make cookie balls, roll in sugar, and place on prepared cookie sheets.

  6. Bake for 10-12 minutes.

  7. Makes approximately 60 cookies.

Tags:

Pudding Dessert 1979

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

 

1 cup

1 cup

1 stick

1 lg pkg

1 cup

1 lg cont.

1 sm pkg

1 sm pkg

3 cups

 

Flour

Walnuts, chopped

Margarine or butter

Cream cheese, softened

Sugar, powdered

Cool Whip

Vanilla instant pudding mix

Chocolate instant pudding mix

Milk

Instructions

  1. Preheat the oven to 350o

  2. Prepare a 9 X 13 pyrex baking dish

  3. 1st Layer: Cut the butter/margarine into the flour, add the nuts, and press into the pyrex baking dish. Bake for 20 minutes.

  4. Cool in the fridge.

  5. 2nd Layer: When the 1st layer is cool, mix the cream cheese, powdered sugar together & beat in 1 cup of the Cool Whip. Spread over the 1st layer.

  6. 3rd Layer: Prepare the vanilla pudding with only 1 ½ cups milk, and spread over 2nd layer.

  7. 4th Layer: Prepare the chocolate pudding with only 1 ½ cups milk, and spread over the 3rd layer.

  8. 5th Layer: Use the rest of the Cool Whip to spread over the 4th layer

  9. Sprinkle the top with chopped walnuts, shaved chocolate, or whatever you like.

  10. This dessert needs to be kept chilled until you serve it.

Tags: , ,

Toffee Bars

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

  • 1 pkg + 3 whole Graham Crackers
  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 small bag Milk Chocolate Chips
  • 1.5 -2 cups chopped nuts

Instructions

  1. Preheat oven to 350o.

  2. Spray a cookie sheet with Pam.

  3. Lay the whole graham crackers on the cookie sheet.

  4. Combine butter and brown sugar in pot and boil for 3 minutes, stirring constantly.

  5. Pour evenly over the graham crackers.

  6. Bake for 10 minutes

  7. Remove from oven and sprinkle with chocolate chips, spreading the chips gently as they begin to melt.

  8. Sprinkle nuts over the stop.

  9. Cut into bars.

  10. Refrigerate.

Tags: , ,

Zucchini Bread

September 2, 2008 in Bread, Extra's by Moogie | No comments

Ingredients

 

 

1 cup

2 cups

2 cups

3

1 Tbsp

½ cup

3 cups

1 tsp

1 tsp

¼ tsp

1 tsp

 

Oil

Sugar

Zucchini, grated

Eggs

Vanilla

Nuts, chopped

Flour

Salt

Baking soda

Baking powder

Cinnamon

 

Instructions

 

  1. Preheat oven to 325o.

  2. Grease & flour 2 loaf pans.

  3. Combine oil & sugar and let stand 10 minutes.

  4. Combine & add wet ingredients: zucchini, eggs, vanilla & nuts, and mix by hand.

  5. Combine & sift flour, salt, baking soda, baking powder, & cinnamon, then add to the wet ingredients and mix by hand.

  6. Pour mixture into two loaf pans and bake for 1 – 1 ½ hours.

Tags: , ,

Zucchini Cheddar Bread 1981

September 2, 2008 in Bread, Extra's by Moogie | No comments

Ingredients

 

 

1 cup

¼ cup

2 ½ cups

1 Tbsp

½ tsp

½ tsp

¼ cup

3

1 ½ cups

1 cup

¾ cup

 

 

Onion, chopped

Margarine

Bisquick

Snipped parsley

Dried basil leaves

Dried thyme leaves

Milk

Eggs

Zucchini, shredded

Cheddar cheese

Toasted almonds

 

Instructions

 

  1. Preheat oven to 400o.

  2. Grease & flour 9 X 1 ½" round pan (or square) pan.

  3. Saute onion in the margarine until tender & cool slightly.

  4. Combine onion mixture, Bisquick, parsley, basil, thyme, milk & eggs and beat vigorously, by hand for about 1 minute.

  5. Stir in the zucchini, cheddar cheese & almonds.

  6. Spread mixture in the baking pan and bake until a wooden pick inserted in the center comes out clean – about 40 minutes

  7. Cool slightly & remove from the pan.

  8. Best served warm though.

NOTE

You can substitute a small amount of shredded carrots for an equal amount of the zucchini if you want.

Tags: ,

Turta of Rice

September 2, 2008 in Casserole, Entree's, Side Dishes by Moogie | No comments

This is Aunt Chelsa’s recipe

Ingredients

 

2 cups

4 cups

1 ½ tsp

2 Tbsp

10

3 oz.

½ cup

1 bunch

Some

Some

Some

 

 

Rice, white, raw

Water

Salt

butter

Eggs, beaten

Parmesan cheese, grated

Parsley, fresh, minced

Green onions, minced

Olive oil

Salt

pepper

Instructions

  1. Cook rice: Bring water, salt & butter to a boil, add raw rice. Bring back to a boil, turn the heat down and simmer for 20 minutes, covered.

  2. Transfer the rice to a large mixing bowl.

  3. Preheat oven to 350o.

  4. Oil (pam) a 10 X 12” pyrex cooking dish.

  5. Fry onion & parsley in oil and stir into the rice. Add salt & pepper to taste.

  6. In another bowl beat the eggs.

  7. Stir eggs into the rice mixture.

  8. Stir in parmesan cheese.

  9. Pour into the pyrex cooking dish.

  10. Bake about 30 minutes.

  11. I have had this served warm or cold. Warm is better.

Tags: , , ,

Crab Mousse Dip

September 2, 2008 in Appetizers by Moogie | No comments

(This is one of Aunt Chelsa’s famous recipes)

Ingredients

 

1  7oz. can

OR

½ lb

1 can

1 envelope

3 Tbsp

1 cup

8 oz.

1 cup

1 small

 

Canned Crab meat

 

Fresh Crab Meat

Soup, cream of mushroom

Gelatin, unflavored

Water, cold

Mayonnaise

Cream cheese, room temperature

Celery, finely chopped

Onion, grated (or really finely chopped)

**minced black olives

Instructions

  1. Heat soup, but do not dilute!

  2. In a bowl: Dissolve gelatin in cold water and let sit 5 minutes.

  3. Add the soup, cream cheese, mayonnaise, celery, onion & crab to the gelatin mixture.

  4. Spoon into a mold and chill until set.

  5. Just before serving, turn out of the mold and tuck garnish & crackers around it. If you don’t have a mold, just put it into a nice bowl after you mix it together and let it set up in that bowl.

NOTE

I added some minced black olives for a bit of color.

Tags: , , ,

Coffee Liquor

September 2, 2008 in Drinkology, Extra's by Moogie | No comments

Cousin Fred gave me this recipe in 1973

Ingredients

 

 

3 cups

4-6

5 cups

4 oz.

1 pint

½ gal

 

Water

Vanilla beans, whole

Sugar, brown

Coffee, instant, dried

Brandy

Vodka

 

Instructions

 

  1. You are going to need 4-6 bottles of some sort to pour the mixture in.

  2. Split the vanilla beans lengthwise.

  3. In a large pot, bring the water, sugar & vanilla beans to a boil and simmer for 15 minutes.

  4. Mix the coffee in while the mixture is still hot.

  5. Take the pot off the stove and cool before adding brandy & vodka.

  6. Put one of the vanilla beans in each bottle and pour the mixture over it.

Tags: , , ,

Don’s Buttermilk Pancakes

September 2, 2008 in Breakfast by Moogie | 1 comment

One of the Ellenberger’s favorites!

This recipe is really only for 2-3 people, so Don usually ends up doubling or tripling the recipe.

Ingredients

3

2 tsp

2 tsp

3 tsp

1 tsp

1 cup

1 cup

2 Tbsp

 

Eggs,

Sugar, granulated

Sugar, brown

Baking powder

Salt

Flour, sifted

Buttermilk (fat free, low fat, whatever)

Butter, melted

 

Instructions

  1. You are going to need to have a griddle or frying pan ready.

  2. Sift the flour & set aside.

  3. In large bowl, lightly beat the eggs.

  4. Stir into the eggs, in this order: both sugars, baking powder, salt.

  5. Then add flour, buttermilk & melted butter.

  6. Stir gently only until mixed. DO NOT OVERBEAT!!

Tags: , ,

Broccoli Salad

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Given to Grandma by the Ellenberger grandmother – Grandma DeeDee)

Ingredients

 

 

1 lrg bunch

1 cup

½ cup

1 cup

1 cup

1 cup

¼ cup

1 T

½ lb.

3 oz.

 

Broccoli, raw

Celery, chopped

Green onions, minced

Grapes, green, seedless, halved

Grapes, red, seedless, halved

Mayonnaise

Sugar

Vinegar, cider

Bacon, cooked & crumbled

Cashew nuts

 

Instructions

 

  1. Prepare all vegetables and place in a bowl.

  2. Mix the mayonnaise, sugar & vinegar together and pour over the vegetables.

  3. After an hour, add the bacon & cashews.

  4. Serve well chilled and keep cold.

Tags: , , , ,

Summer Squash Casserole

September 2, 2008 in Casserole, Entree's, Vegetarian by Moogie | No comments

(More comfort food – this recipe was given to Grandma by her dear friend, Dorothy Quaid)

Ingredients

 

 

4 cups

½ cup

1 can

1 cup

½ cup

1 7-8 oz. bag

½ cup

 

Summer squash, sliced thinly

Onion, chopped

Soup, cream of chicken

Sour cream

Carrots, shredded

Stuffing mix, herb seasoned

Margarine, melted

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. In sauce pan: cook sliced squash & chopped onions in water for 5 minutes and drain.

NOTE: Maybe just parboil or steam them…

  1. In a bowl: mix the soup, sour cream & shredded together. Add the squash & onions.

  2. In another bowl: mix the stuffing mix with the margarine.

  3. Spread ½ of the stuffing mix in the pyrex dish.

  4. Spoon the vegetable mixture over the top.

  5. Sprinkle the remaining stuffing mix over the top.

  6. Bake about 30 minutes

Tags: , ,

Bonifacino Carrot Cake

September 2, 2008 in Dessert by Moogie | No comments

(given to grandma by Fran Bonifacino)

Ingredients

 

 

2 cups

1 cup

1 sm. can

4

1 ¼

3 cups

3 cups

1 tsp

1 tsp

½ tsp

1 tsp

 

Carrots, grated

Nuts

Pineapple, crushed w/juice

Eggs

Oil

Sugar

Flour

Baking soda

Baking powder

Salt

Cinnamon

 

Instructions

  1. Preheat oven to 350o.

  2. Grease & flour a tube pan.

  3. Combine wet ingredients: carrots, nuts, pineapple, eggs, oil, & sugar and mix by hand.

  4. Combine & sift flour, baking soda, baking powder, salt & cinnamon, then add to the wet ingredients and mix by hand.

  5. Pour mixture into tube pan and bake for 1 – 1 ½ hours.

Tags:

Antipasto Bonifacino

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I think this recipe was given to Grandma by her cousin’s wife, Fran Bonifacino – another great cook!)

Ingredients

 

 

1 jar

1 jar

1 jar

1 jar

3 jars

3 jars

1 can

Opt:

1 can

 

Onions, picked, cocktail size

Cauliflower, florets, pickled

Olives, green, whole

Olives, black, whole

Mushrooms, whole

Artichoke hearts,

Tomato paste

 

Tuna or albacore, canned, Highest quality

 

Instructions

 

  1. Drain off juice from all the jars and pour into a bowl.

  2. Add the tomato paste, mix, then store in the refrigerator.

  3. You can add the can of tuna if you want – or not.

  4. Serve, with crackers as an hors d’ oeuvre before dinner.

NOTE

I think Grandma prepares fresh cauliflower florets instead of buying them in the jar.

Tags: , , , ,

Hamburger Gravy a.k.a. Depression Gravy

September 2, 2008 in Entree's, Red Meat by Moogie | No comments

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This was taught to my mother by her mother-in-law, Grandma Dot)

Ingredients

 

 

5

1 lb. **

1

Some – 2 Tbsp?

some

some

some

Opt: some

 

Potatoes

Ground Beef

Onion, yellow, diced

Flour

milk

Salt

Pepper

Opt: Onions, red

 

Instructions

 

  1. Start by peeling the potatoes, cutting them in cubes, and boiling them until tender. You can do this while preparing the meat mixture. THE LEWIS rule is that you do NOT mash the potatoes.

  2. Meanwhile, in a large frying pan, brown the ground beef & onion.

  3. When browned, add the flour and stir around to brown it a bit.

  4. Slowly add enough milk to make a gravy consistency.

  5. Add salt & pepper to taste & simmer for a bit.

  6. Serve the gravy over the potatoes.

NOTE

**Grandma Dot’s theory was, if you had money, you used more ground beef. If you were short on money, you used milk & flour.

**We ate it without any extra toppings, but Grandma always gave Grandpa diced raw red onions to sprinkle over the top.

Tags: , ,

Joan's Salsa so Good

September 2, 2008 in Condiment, Extra's by Moogie | No comments

Ingredients

 

1 16oz. can

1 16oz. can

1 lime

1 med

1 lge bunch

Diced Tomatoes w/Zesty Jalapenos

Medium chunky salsa

Juice from one lime

Red Onion, diced

Cilantro, washed, dried & diced

Instructions

 

  1. Just combine all the ingredients and enjoy!

  2. Keep refrigerated.

  3. Worth the effort because the extra ingredients make it is so much better than plain salsa out of the jar.

Tags: , ,

Joan's Black Beans

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

4 cups OR

4 cans (or so)

5 to 6 cloves

2 med

2 med

2 Tsp

2 Tsp

½ Tsp

Tiny bit

1 Tbsp

2 Tbsp

2 Tsp

To taste

1 cup

2 4oz. cans

 

 

Black beans, dried

**Black beans, canned

Garlic, minced

Onions, chopped

Bell peppers, chopped

Cumin

Basil leaves, dry

Oregano leaves, dry

Red pepper, crushed

Lime juice

Olive oil

Salt

Black pepper

Tomato puree, canned

Green chilies, diced

 

Instructions

 

  1. In large pot, soak beans overnight in water; drain off the soaking water; cover with fresh water; boil 1 – 1 ½ hours.

  2. Either transfer the beans and 2-3 cups of the cooking liquid to another large pot, or drain all but 2-3 cups of the liquid off of the beans.

  3. In a frying pan, sauté the garlic, onion, bell pepper, cumin, basil, oregano, red pepper, lime, salt & pepper until the bell pepper is soft. Add to the beans in the pot.

  4. Add the tomato puree & canned chilies in the pot and simmer over low heat for about 45 minutes

NOTE
** If the thought of spending a lot of time soaking dried beans doesn’t sound good, then go ahead and use the canned ones and substitute in the recipe after the step 1.

Tags:

Smoked Salmon ala Rick

September 1, 2008 in Entree's, Fish, Vegetarian by Moogie | No comments

Ingredients

 

1 large

Some (lots)

Some (lots)

1 sm bottle

1 box or more

some

**Salmon fillet, skinless

**Salt, Kosher OR crystallized sea salt

Sugar, granulated

Liquid Smoke

Sugar, brown

Pepper, black

PREPARING OR BRINING THE SALMON

 

  1. After you have managed to skin the salmon fillet, check the salmon for any large bones poking out by running your hands over the fillet. Use needle nose pliers or tweezers to remove any you find.

  2. Use ½ & ½ sugar & salt or up to 2 parts sugar to 1 part salt. Pack the salmon with copious amounts of salt & sugar on both sides. Let it sit for 2 hours up to 12 to 18 hours. Put a weight on the thick part of the filet. The salmon will get juicy because the salt is pulling the moisture out and it will also get leathery feeling.

  3. Using almost a whole bottle of liquid smoke, rub it into the salmon on both sides and for best results, let marinate over night, turning often if you can. (I have done it at the last minute and only let it marinate a couple of hours.)

TO BAKE/BROIL IN OVEN

 

  1. Either next day or 2 hours later: Preheat oven to 300o.

  2. Rinse the salmon & place salmon on a rack on a cookie sheet and coat the face up side liberally with ½ of the brown sugar.

  3. Bake at 300o for 15 minutes until tender. In this case, less is more. If you cook it too long it will get tough. Don’t overcook!

  4. Take it out of the oven and place in a cool area so that it cools down fast. Freezer is best.

  5. When completely cooled preheat the oven broiler, sprinkle with **black pepper, and coat the top with the rest of the brown sugar,

  6. Place under a hot broiler until the brown sugar on top is brown and caramelized looking. WATCH because it burns quickly.

  7. Remove from the broiler & cool before serving.

TO COOK IN WEBER

 

  1. Rinse the salmon

  2. Put 8 – 10 coals in one side of the barbeque kettle and put the lid opening on the other side. This will draw the smoke over the salmon.

  3. Use some hardwood chips (not sawdust ones) and wet them so they smolder. Add them to the coals as needed so there are copious amounts of smoke coming out of the top of the closed kettle.

  4. Add more coals if the fire gets too low. Remember that you want very little heat when smoking, so don’t add any more coals then what you need to keep a fire going.

  5. It will take about an hour or so, depending on how much heat is in the kettle. You can adjust the top opening to keep the fire low. Remember that you are looking for smoke, not heat.

TO SERVE

  1. Place the filet on a large platter

  2. Flake the salmon a bit so people don’t try to take big, main dish size servings!

  3. Serve with cream cheese & small bagel pieces or crackers.

  4. Good for a brunch or hors d’ oeuvres. YUMM!!

NOTE

**Costco sells them skinless OR have the butcher remove the skin. If you have to do it yourself, Rick says to take a sharp knife, start at the tail end, skin side down, pull skin tight, keep knife flat, and SKIN it. Good luck…

** Kosher salt is best.

**The more pepper, the spicier the salmon will be.

Tags: ,

Marinated Bell Peppers

September 1, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I got this from Rick)

Ingredients

 

2-3

2 drops

2 Tbsp

**Some

**Some

**Some

Bell peppers, whole

Liquid Smoke

Rice vinegar, seasoned

Garlic powder

Onion powder

Black pepper

Instructions

 

  1. Broil to whole bell peppers for 2-3 minutes

  2. Hold under cold running water to peel the skin off

  3. Thickly slice peeled peppers into a bowl.

  4. Add the rest of the ingredients.

  5. Serve as a side dish with dinner.

  6. Very Italian.

Tags: , ,

Catfish Filets ala Sharon

September 1, 2008 in Entree's, Fish by Moogie | No comments

(This is a recipe that Sharon told me over the phone)

Ingredients

 

Catfish fillets (or I used chicken Breasts)

Cheese, cheddar, grated

Cheese, jack, grated

Chili powder

Four

Egg, beaten

Corn tortilla crumbs

oil

Rice (side dish)

Black beans(side dish)

Green salad (side dish)

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare an appropriate size pyrex baking dish.

  3. Mix the cheese together with the chili powder.

  4. Put some of the cheese mixture between 2 catfish fillets (or pounded chicken breast). You might have to hold them together with tooth picks.

  5. Dip the fillets in flour, then beaten egg, then the tortilla crumbs.

  6. Brown breaded fillets in a small amount of oil in a frying pan

  7. Place the fillets in the pyrex baking dish and finish cooking in the oven – maybe 30 minutes.

  8. Serve with rice, black beans & a green salad.

Tags:

Terry’s Southwestern Lime Chicken with Ancho Chili Sauce

September 1, 2008 in Entree's, Poultry by Moogie | No comments

From Terry – Delicious but Ancho Chili Sauce is spicy

Ingredients

 

8

8 slices

chicken breast halves, boneless, skinless

cheese, Monterey Jack (optional)

Marinade for Chicken

 

½ cup

6 Tbsp

¼ cup

2 Tbsp

2 Tbsp

1 Tbsp

1 Tbsp

1 ½ tsp

½ tsp

lime juice, fresh

soy sauce

vegetable oil

sugar, granulated

oregano, fresh, chopped or 2 tsp dried

rosemary, fresh, chopped or 1 tsp dried

1 Tbsp. minced garlic

1 1/2 tsp chili powder

1/2 tsp cayenne pepper

Ancho Chile Sauce

 

3 whole dry

 

1 cup or so

2 Tbsp

½ cup

2 Tbsp

1 Tbsp

1 tsp

½ tsp

 

ancho chilies, stemmed, seeded, & torn to bits

boiling water to cover

lime juice, fresh

mayonnaise

sugar, brown

oregano, fresh, chopped OR 1 tsp dried

rosemary, fresh, chopped OR 1/2 tsp dried

cumin, ground

salt & pepper to taste

Instructions

 

  1. Prepare the marinade and pour over chicken in either a flat pyrex dish or in a ziplock bag. Let sit in marinade overnight.

  2. Place the dried chilies in a bowl and pour over enough boiling water just to cover. Let sit for 30 minutes.

  3. Drain the chilies, reserving about 1/2 cup of the liquid for pureeing.

  4. Puree the chilies, 3 Tbsp of the soaking liquid & the lime juice until smooth. Add more of the liquid if too stiff.

  5. Whisk mayo, brown sugar, oregano, rosemary & cumin together in a small bowl. **Add the pureed chilies.

  6. Add salt & pepper to taste

  7. Cover and refrigerate, but try to serve at room temperature. This sauce can be made up to 3 days ahead.

  8. Grill or broil the chicken.

  9. Place a slice of jack cheese over each slice, letting it melt

  10. Serve w/the Ancho Chili Sauce on the side

Tags: , , ,

Beans – Pintos or Pinks

September 1, 2008 in Side Dishes by Moogie | 1 comment

Ingredients

 

 

2 lb.

1

To cover

2-3 cloves

1

1 sm can

½

1 tsp

2 Tbsp

Some

Some

 

Beans, pinto or pink, dried

Ham shank or ham hock***

Water

Garlic, minced

Onion, chopped

Tomato sauce

Bell pepper, chopped

Cumin

Chili powder

Salt

Pepper

 

***Can use bacon instead of ham, but you have to fry the bacon first.

 

Instructions

 

  1. Boil ham & beans in the water until the beans are soft. This could take awhile – hours – some people soak the beans over night.

  2. Saute the onion, garlic, bell pepper, cumin, chili powder together. Add the tomato sauce and fry a bit more and add this mixture to the beans in the pot.

  3. Simmer to mingle flavors.

  4. Salt & pepper to taste.

Note

OK – this recipe was given to me by Grandma years ago. ALL the ingredients are estimates. The recipe may have changed since then, but this one was given to me in the 1980’s sometime.

 

I admit to cheating sometimes by purchasing canned, cooked pinto beans, sautéing the other ingredients together and adding them to it, instead of starting with dried beans. IN FACT, I know Grandma did this on occasion when she was in a hurry.

Tags: , , , ,

Chicken & Rice

August 31, 2008 in Entree's, Poultry by Moogie | No comments

Ingredients

 

 

1 whole

1 cup

1 can

1 can

1 small

Some

some

 

Chicken, cut up and skinned

Rice, raw

Consommé, chicken

Soup, mushroom

Onion

Paprika, ground

Parsley, dried

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 9 x 12” pyrex baking dish

  3. Place raw rice in the bottom of the pyrex dish

  4. Lay the chicken piece on top of the rice.

  5. Mix the consommé, mushroom soup & minced onion together and pour over the chicken & rice.

  6. Sprinkle with paprika & parsley

  7. Cover tightly.

  8. Bake for 1 to 1 ½ hours.

Tags: , ,

Chile Relleno

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

  • 1 Large Can Chilis, Canned Ortega or Whole/Fresh Poblano's
  • 1 Lb Cheese, Cheddar or Monteray Jack(or both), grated
  • 4 eggs
  • 1 cup Milk
  • 1/4 Tsp Baking Powder
  • 2 Tbsp Flour
  • 1 Small can Tomato Sauce

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 8” square pyrex baking dish.

  3. Split chilis open, wash out the seeds & stem & pat dry with a paper towel

  4. You will need half of the chilis for the bottom layer and half for the top, so make sure you purchase enough cans to do this.

  5. Place a layer of chilis, opened flat, on the bottom of the pyrex dish.

  6. Cover with the grated cheese.

  7. Beat eggs, milk, flour & baking powder together and pour over the cheese.

  8. Cover with another layer of chilis placed flat on top

  9. Drizzle the tomato sauce over the last layer of chili’s. (You can use any kind of thin sauce you want)

  10. Bake until firm, for about 30 – 35 minutes.

  11. This can be served warm as part of your dinner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

Tags: ,

Chile Verde

August 31, 2008 in Entree's, Red Meat by Moogie | No comments

(Sharon like to call this recipe Braised Beef)

Ingredients

 

 

2 lbs.

¼ cup

1 large

1 large

1 cup

1

Some

1 large can

1-2 tsp

1 tsp (to taste)

½ tsp

1 tsp

 

Beef, chuck or sirloin, cubed

oil

Onion, diced

Tomatoes, chopped

Wine, red

Bell pepper, chopped

Parsley

Green chili, diced

Cumin powder

Salt

**cloves, ground

**sugar

 

Instructions

 

  1. In large pot, brown beef in oil.

  2. Add onions and stir around awhile.

  3. Add all other ingredients. Bring to a boil. Lower to simmer and let cook for at least 2-3 hours.

  4. Serve over rice with tortillas on the side.

** Sharon liked to add cloves & sugar to this recipe.

Tags: , ,

Mexican Quickie

August 31, 2008 in Entree's, Red Meat, Vegetarian by Moogie | No comments

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This is the original recipe given to me by Grandma YEARS ago – before Mexican food was eaten across the country, before they sold tortillas on the East Coast, AND before they sold tortilla chips at the grocery store.)

Ingredients

 

 

2 lbs.

 

 

1 large

1 12oz can

2 cans

3 Tbsp

Some

1 10oz. bag

1 sm can

½ lb.

 

Ground beef -

See Uncle Rick’s vegetarian mix below to substitute for beef!

Onion, diced

Corn, creamed

Tomato sauce

Chili powder

Pepper

Corn chips (not tortilla chips)

Olives, sliced, w/liquid

Cheese, cheddar, grated

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. In large frying pan: Fry ground beef & onion together until meat is browned.

  4. Add tomato sauce, chili powder & pepper to the ground beef mixture in frying pan and cook for 5 minutes.

  5. In large bowl: mix corn chips, creamed corn, olives & MOST of the cheese – save some cheese to sprinkle over the top.

  6. Add meat mixture to the corn chip mixture and stir to mix ingredients.

  7. Spoon into the pyrex dish.

  8. Sprinkle with the remaining cheese

  9. Bake about 30 – 40 minutes uncovered.

Vegetarian Beef Substitute ala Rick –

To substitute for ground beef, use equal parts of carrots, celery & onion and grind them to the texture of ground beef. Add some beans –either grinding them up or use refried.

Cook all this in soup stock until cooked down a bit, then follow the directions for putting the casserole together without the ground beef.

Tags: , ,

Mud in the River

August 31, 2008 in Entree's, Red Meat by Moogie | 1 comment

(This dish of Grandma’s was one of our family’s favorite dishes when we were growing up!)

Ingredients

 

 

6 (more or less)

1 lb.

2 Tbsp

1 med

2 cloves

1 10-12oz. can

1 sm can

2 Tbsp (or more!)

½ tsp (to taste)

dash

Opt:

½ med

1 can

 

Potatoes (for mashed potatoes)

**Ground beef

Olive oil

Onion, yellow, chopped

Garlic, minced

Corn, whole kernel

Tomato sauce

Chili powder

Salt

Pepper

Opt:

Bell pepper, chopped

Tomatoes, diced

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions

 

  1. You need to make mashed potatoes while you are cooking the hamburger mixture.

  2. In a large frying pan, sauté the onion, garlic & (opt: bell pepper).

  3. Add the ground meat and cook until browned.

  4. When browned, add the chili powder, tomato sauce & corn. And the canned tomatoes if you are going to use them. (Grandma adds some water if the consistency is too thick, but be careful because you don’t want the mixture too soupy.)

  5. Add salt & pepper to taste & simmer on low for a bit or until ready to serve.

  6. To serve – and this is important: leave the hamburger mixture in the frying pan, spoon mounds of mashed potatoes around the edge of the frying pan so the potatoes just rim the pan and you can see the hamburger mixture in the middle. Serve directly from the frying pan.

  7. The never ending family debate --- which is the mud and which is the river??

NOTE

You can substitute ground chicken or turkey, but you need to add some cooking oil

Tags: ,

Swiss Chicken

August 31, 2008 in Entree's, Poultry by Moogie | No comments

Ingredients

 

1 ½ piece portion per person

Chicken breasts, boneless & skinless

 

Some

Some

1

1 cup

¼ cup

Some

Some

Some

Flour

Oil/margarine

Onion, chopped

Milk

Vermouth

Salt

Pepper

Cheese, swiss

 

Instructions

 

  1. Pound the chicken breasts between wax paper until flattened.

  2. Dip them in flour.

  3. Brown them in a frying pan in oil and set aside.

  4. Saute the onions in the frying pan you used to fry the chicken, adding more oil if necessary.

  5. Add some flour to the frying pan and stir around till browned.

  6. Combine milk, vermouth & bouillon (somehow diluted).

  7. While stirring the flour, oil, onion, drippings mixture in the frying pan, slowly mix in the milk mixture, stirring constantly. Cook until the sauce is thickened. (I use a wire whip for this.)

  8. Put all the chicken breasts into whatever size pan you need and pour the mixture over them.

  9. Top with grated swiss cheese.

  10. Bake at 350o for 30 minutes.

NOTE

I know - this is a very sketchy recipe as given to me by Grandma. She has very little use for measuring equipment and hardly every used them when we were growing up. She always measure by pinches & handfuls.

Tags: , ,

Zucchini Soup

August 31, 2008 in Soup by Moogie | No comments

Ingredients

 

3 lbs

½ lb.

1 med

1 can

2 tsp

1 ½ tsp

dash

8oz

zucchini, sliced

sweet/mild Italian Sausage (Remove skin and crumble)

onion, chopped

chicken broth OR 1 ½ cups chicken bouillon

dried basil

salt (If broth is too salty use less - add salt after tasting)

black pepper

Sour Cream or plain yogurt for garnish

Instructions

 

  1. In large pot: Place zucchini, sausage, onion, chicken broth, basil, salt & pepper.

  2. Make sure the broth just barely comes level with the mixture in the pot. If you put too much broth the soup will be too thin.

  3. Let everything simmer together for about ½ hour.

  4. Process until smooth:

Food processor or blender: Let cool and process in batches.

With a blender wand: Leave soup in pot and blend with the wand.

  1. Garnish each serving of soup w/sour cream or plain yogurt.

  2. I usually double this recipe because it tastes better the next day AND freezes well.

Tags: , ,

Polenta - The Easy Way

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

1 cup

3 ¼ cups

1 tsp

1 Tbsp

 

 

Polenta meal

Lukewarm water

Salt

butter

 

Instructions

 

  1. Preheat oven to 350o.

  2. Oil (pam) a 8” square pyrex cooking dish.

  3. Place all ingredients in the pryex baking dish and stir until blended

  4. Bake uncovered for 50 minutes

  5. Run a fork through the polenta mixture and bake 10 more minutes.

  6. It’s up to you what to serve it with. Suggestions: Serve with butter and parmesan cheese or a tomato based sauce.

NOTE:

When Uncle Fred tried to order Polenta in a restaurant in Italy, he was told it was “peasant” food and that they didn’t serve it.

Tags:

Potatoes Parmesan

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

4

1/3 cup

1/3 cup

1 Tbsp

¼ to ½ stick

2

Some

some

 

Potatoes, russet

Parmesan cheese, grated

Italian bread crumbs

Mrs. Dash

margarine/Butter/Olive Oil(your pick)

Eggs, beaten

Salt

pepper

 

Instructions

 

  1. Preheat oven to 350o.

  2. Combine the parmesan cheese, bread crumbs & Mrs. Dash in a bowl and set aside.

  3. Prepare 1 or 2 cookie sheets.

  4. Wash & dry potatoes, leaving skin on.

  5. Cut potatoes lengthwise so you have large, flat slices. About 3-4 slices per potato.

  6. Dip the slices first into the egg mixture and then dip in the bread crumb mixture.

  7. Lay the potatoes in a single layer on the cookie sheet(s), sprinkle with salt & pepper to taste.

  8. Dribble or brush a little of the margarine/butter/olive oil onto the tops of each slice.  VERY IMPORTANT STEP!

  9. Bake for 45 - 55 minutes, until brown & crispy.

Tags: , ,

Bell Pepper Pickles

August 30, 2008 in Extra's, Specialty by Moogie | No comments

Ingredients

 

 

4

4 sets

1 quart

1 quart

½ cup salt

16

 

12

 

Quart sized mason canning jars

Lids with sealing rings

Water

Vinegar, cider

Salt

Bell peppers, sliced lengthwise

We always used green bell peppers

Garlic, whole cloves

 

Instructions

 

  1. Prepare 4 quart jars w/ring seals – Keep hot so they are sterilized. Grandma always kept her big, black metal baking dish on a burner, with water simmering in it. She turned the jars upside down inside the pan, along with the lids & rings, and kept them there on a very low heat until they were packed.

  2. Boil the water, vinegar & salt together for 1 minute and then keep hot and ready.

  3. Wash & slice the bell peppers, then pack tightly into 4 hot-sterilized quart jars, putting 3 whole garlic cloves in each jar. Kind of tricky because the jars are hot.

  4. Pour hot water/vinegar/salt solution over the bell peppers.

  5. Seal jars immediately with ring lids. NOTE: I don’t know how long it takes for the bell peppers to be considered “pickled”.

  6. These are served along with dinner in Italian households.

  7. In the “Olden Days” the whole family worked on this together. Grandpa even helped by packing jars. He usually was able to get a box of bell peppers from a local farmer. The kids either cut the peppers or packed the jars, but grandma always did the pouring & sealing.

Tags: , ,

Candied Walnuts

August 30, 2008 in Dessert by Moogie | No comments

Ingredients

 

 

1 cup

½ cup

½ cup

1 tsp

2 ½ cups

 

 

Brown sugar

White sugar

Sour cream

Vanilla

Walnut halves

 

Instructions

  1. Lay pieces of wax paper on the counter for later.

  2. Combine brown sugar, white sugar & sour cream in pot, stirring constantly, until mixture boils and reaches 240o.

  3. Remove pot from burner and add vanilla & walnuts. WORK QUICKLY, because the mixture gets becomes hardened quite fast.

  4. Separate nuts out on waxed paper & let cool.

  5. Store in airtight container.

Tags:

After Dinner Mints

August 30, 2008 in Dessert by Moogie | No comments

Ingredients

 

8 oz.

1 box

2 drops

Cream cheese

Powdered sugar

Peppermint extract

Instructions

  1. Mix ingredients together and form whatever shapes wanted.

  2. Keep refrigerated until eaten.

Tags: ,

Grandma's Pesto Sauce

August 30, 2008 in Extra's, Sauces by Moogie | No comments

Ingredients

 

 

2 cups

1/2 cup

2 Tbsp

2 cloves

1 tsp

½ cup

2 Tbsp

3 Tbsp

 

Basil leaves, fresh

Olive oil

Pine nuts

Garlic, minced

Salt

Parmesan cheese, grated

Romano cheese, grated

Butter

 

Instructions

 

  1. Blend or process until almost smooth: basil leaves, olive oil, pine nuts, garlic & salt.

  2. Add: parmesan & romano cheeses.

  3. At this point, you can freeze the mixture, if you want.

  4. To serve over pasta: Stir the Pesto mixture, plus the butter into pasta, adding 1 Tbsp of the warm pasta water, which helps blend the pesto sauce in.

Tags: , , ,

Strawberry Rhubarb Jam

August 30, 2008 in Condiment, Extra's by Moogie | 1 comment

Ingredients

 

 

??

??

 

7 cups

1 cup

5 cups

1 6oz. pkg

 

Small canning jars

Lids w/sealing rings

(or use paraffin if you are brave)

Rhubarb, peeled & cut into small pieces

Water

Sugar

Strawberry jello

 

Instructions

 

  1. Prepare jars w/ring seals – Keep hot so they are sterilized. Grandma always kept her big, black metal baking dish on a burner, with water simmering in it. She turned the jars upside down inside the pan, along with the lids & rings, and kept them there on a very low heat until they were packed.

  2. In large pot, boil the rhubarb, water & sugar for 8 minutes.

  3. Remove from heat and immediately add the package of strawberry jello, stirring well.

  4. Pour into waiting hot canning jars & seal.

  5. Tip sealed jars upside down on a cloth on the counter.

  6. If you use paraffin: Melt paraffin in a pot. While hot and liquidy, pour a layer ¼” thick over the hot jam in the jars. When the paraffin has cooled/hardened, pour another ¼” thick layer over the first layer, tilting slightly to make sure the paraffin completely covers the jar and touches all sides of the jar to get a good seal.

NOTE:

Note on the use of paraffin: This was how Grandma burned parts of her kitchen.  She was melting the paraffin in the pot and got sidetracked by something else. When she returned to the kitchen, the paraffin was in giant flames in the pot, and the kitchen was engulfed in smoke. When Grandpa came home, he found grandma sitting on the front steps crying. I believe that the insurance payed for painting the kitchen, a new stove top, and some sort of refinishing of the cabinets.

Tags: , ,

Broccoli Casserole

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(This is classified as a Grandma “comfort” food.)

Ingredients

 

 

2-3 bunches

1 can

½ cup

½ tsp

some

 

 

Broccoli, pieces, steamed

Soup, cream of chicken

Mayonnaise

Curry powder

Cheese, cheddar

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 9 X 12” pyrex baking dish.

  3. Steam the broccoli pieces and place in the pyrex dish.

  4. Combine the soup, mayonnaise & curry powder together. Thin with milk if it is too thick, and pour over the broccoli.

  5. Sprinkle grated cheese over the top.

  6. Bake for 30 minutes.

Tags: ,

Death by Potatoes

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(the ULTIMATE of Grandma’s “comfort” foods)

Ingredients

 

 

4 cups

 

8 oz.

1

½ tsp

To taste

To taste

Some

 

Potatoes, mashed

(Probably 6 or so good sized potatoes cooked & mashed)

Cream cheese

Egg, beaten

Onion salt

Salt

Pepper

Cheese, cheddar

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. Combine mashed potatoes, cream cheese, egg, onion salt, salt & pepper.

  4. Put mixture in the pyrex dish & sprinkle with grated cheese.

  5. Bake about 30 minutes

NOTE:

This recipe can be made ahead and kept in the refrigerator overnight, which is good when you are trying to make a large dinner. The only difference is that you will need to cook it about 10 minutes or so longer

Tags: ,

Zucchini Fritata

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Fritata means fried, but my grandma bakes hers)

Ingredients

 

 

3 ½ cups

1 onion

1 sm jar

2 cloves

½ cup

Some

½ tsp

1 cup

5

½ cup

 

Zucchini, sliced thinly

Onion, chopped

Artichoke hearts, marinated, chopped

Garlic, minced

Mushrooms, fresh, sliced

Parsley, fresh, diced

Basil, dried leaves

parmesan cheese, grated

eggs

Bisquick

 

Instructions

 

  1. Preheat oven to 325 - 350o.

  2. Prepare a 9” square pyrex baking dish. (!!- I thought you were supposed to use the bigger size pan.)

  3. Saute the zucchini, onion, artichoke hearts, garlic, mushrooms, parsley & basil together – about 5 minutes & set aside.

  4. In large bowl, beat the eggs, parmesan cheese & bisquick together.

  5. Combine the sauted mixture with the egg mixture.

  6. Pour into the pyrex dish you think it fits in.

  7. Bake until set in center and golden brown on top - about 30 – 35 minutes.

  8. This can be served warm as part of your dnner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

Tags: , ,

Easy Zuchinni Side-Dish

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

5 large

1 large

1

2-3 tsp

¼ cup (or less)

2 tsp

To taste

To taste

1 cup (approx)

 

Zucchini, sliced

Onion, sliced

Bell pepper, sliced (green or red)

Garlic, minced

Olive oil

Basil

Salt

Pepper

Parmesan cheese

 

Instructions

 

  1. In large, flat frying pan, sauté the zucchini, onion, bell pepper, garlic & spices until the zucchini is cooked to the doneness you prefer.

  2. Leave the zucchini mixture in the frying pan, but pull off the burner.

  3. Spread the zucchini evenly in the frying pan, sprinkle as much parmesan cheese as you like over it, cover with a lid, and let it sit for 2-3 minutes to let the cheese melt.

  4. Serve as a side dish.

Tags: