Recipe Drawer


The Food Aisle

 

 

 

 

 

 

 

 

 

Pete's Vegetable Soup

 

Ingredients:

1 can each of green beans, sweet peas, corn, mixed vegetables,  and      

    diced tomatoes, undrained

6 strips of bacon cut into 1" pieces

2 bay leaves

1 stick of butter

Salt and Pepper to taste

Red pepper flakes to taste

1 Tbsp onion powder

1 Tbsp minced garlic

1 Tbsp parsley

3 cups of chicken broth

Combine all of the ingredients in a large pot. Bring the mixture to a boil for 5 minutes. Turn the heat down to medium and continue to simmer for 15 minutes. Turn the heat to low for 1 hour. Stir the soup at the end of each length of time. Take out the bay leaves. Serve piping hot with crackers. Oh, so good.

February Recipes

Love comes bearing gifts, repaid with a hearty meal.

Chicken-Broccoli Macaroni and Cheese with Bacon

Ingredients:
6 oz. of your favorite macaroni, uncooked
3 cups chopped broccoli
3 slices of bacon
2 boneless skinless chicken breasts, cut into bite sized pieces
 salt  
2 cloves of garlic, minced  
1/8 tsp. ground turmeric  
1 1/4 cups milk  
1 cup of chicken broth  
1/4 cup plus
1 tsp plain flour  
5 oz. sharp Cheddar cheese, shredded  
1/4 cup Parmesan cheese 

(Preheat the broiler to high.) Cook the pasta in a large pot without salt or fat. Add the broccoli to the pot during the last 5 minutes of cooking. Drain the pasta and broccoli. Cook the bacon in a large ovenproof skillet until browned. Remove the bacon and reserve 1 1/2 tsp. of the grease. Salt the chicken on both sides. Cook the chicken in the grease about 4 minutes. Stir in the garlic. Cook 2 minutes then stir in the turmeric. Cook about 30 seconds.

In a bowl, whisk the milk, broth, and flour with salt to taste. Add this to the chicken in the skillet. Bring to a boil, stirring to prevent sticking. Thicken for about 2 minutes. Stir in the pasta mixture and the Cheddar cheese. Top with the bacon and Parmesan cheese. Broil for 2 minutes until melted and golden brown. Enjoy with the love(s) of your life.

 

January Recipes

My meatballs used to be like rocks until a new discovery! This double set of  meatball recipes are the best EVER!

Italian Meatballs

Ingredients:

1 lb hamburger
1 lb bulk sweet Italian sausage
1/4 cup parsley chopped
3/4 cup Italian bread crumbs
1/4 milk
1 can diced tomatoes
I jar Prego Traditional Spaghetti Sauce
Salt and Pepper to taste

Use your hands and a large bowl to mix all the ingredients together except the tomatoes and Prego. Shape a small amount into a ball the size of a golf ball. Place the meatballs in the bottom of a crock pot. Pour the tomatoes  and the spaghetti sauce over the meatballs. Cook for 2 1/2 hours on high, stirring at the halfway mark to roll and separate the meatballs and assure they are covered by the sauce. Serve with pasta. (The aroma as this cooks makes your mouth water and makes you so hungry.)

Part 2        Bob's New York Meatball Sandwich

If you have 7 or 8 leftover meatballs, get a loaf of French bread. Cut it lengthwise and make a channel down the center by removing the soft center of the bread. Put open loaf on a cookie sheet and toast under the broiler. Place the meatballs down the center of one side of the bread. Use a knife to slice the meatballs to make eating easier. Cover with slices of provolone cheese. Top with some of the leftover sauce. Add another layer of cheese and top with more sauce. Close the bread and put back into the oven to toast the top of the bread and melt the cheese. Remove from the oven and slice the loaf into 4 servings. Delicious!!!!

 

Need a dessert? Leftover rice is the main ingredient here.

Rice Pudding Pie

INGREDIENTS

3/4  cup powdered sugar, plus extra for garnish 

3  large eggs 
2  tsp. pure vanilla extract 
1  tbsp. orange zest 
1 (15 oz.) container whole milk ricotta cheese 
1/2  cup cooked short-grain rice 
1/3  cup toasted pine nuts 
6  sheets fresh phyllo pastry sheets or thawed phyllo pastry sheets 
3/8  cup unsalted butter, melted

METHODS/STEPS

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees.
Lightly butter a 9 in. glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
Transfer the pan to a rack and cool completely.
Sift powdered sugar over the pie and serve.

Start the new year off with black eyed peas, corn bread, and collard greens. 

Soak the dried beans overnight. Rinse and cover with water in a large pot. Add salt to your taste.  Put your favorite cooking meat (hock, cured ham, thick bacon) in the pot and cook the peas at a slow boil until the peas are soft. Watch the water level and keep the peas covered with water. Stir occasionally to keep from sticking to the bottom of the pot. After cooking, let the peas rest, covered, until the starches thicken the juices.

December Recipes

One the best event in our family Christmas history was the Christmas morning breakfast that Pete and Henri's parents prepared. With all our children in different places and with their own families, the breakfast feast is still celebrated although not necessarily on Christmas morning. 

Pete's Apple Cheese Bread

Ingredients:

1 3/4 cups of all-purpose flour                          3/4 cup shredded extra 

1 Tbsp  baking powder                                            sharp Cheddar Cheese

1/2 tsp table salt                                                 1/2 cup toasted chopped pecans

1/8 tsp ground red pepper                                 1 tsp finely chopped rosemary

4 thick bacon slices, cooked and crumbled     3 large eggs

1 cup peeled and diced Granny Smith apples   1/3 cup milk

                                                                                 1/3 cup canola oil

Preheat the oven to 350 degrees. Whisk together the flour, baking powder, salt, and red pepper. In a different  bowl, stir together bacon, apples, cheese, pecans, and rosemary. In a small bowl, whisk eggs, milk, and oil.

Add the egg mixture to the flour mixture and stir just enough to moisten the dry ingredients. Stir in the bacon mixture until thoroughly incorporated. Grease and flour a loaf pan. (8 1/2 x 4 1/2 in.)

Transfer the dough into the pan. Bake for 55 minutes to 1 hour. Tent with aluminum foil after about 45 min. to prevent over-browning. Cool in the pan for about 10 min and then remove from the pan. Cool on a rack for 30 min before slicing.

 

 

 

 December means "seafood" for many holiday celebrations. Pete could eat seafood every day with all the recipes she's collected.  So, this recipe is one of her finger-food favorites to take to Christmas parties or to serve for dinner. Enjoy.

Shrimp Sliders

Ingredients:

1 lemon                                          1  1/4 lb cleaned shrimp (drained well)

2 Tbsp lemon juice                        3 cloves garlic, crushed, chopped

2 carrots grated or shredded       1 tsp smoked paprika

1/4 cup chopped basil                   3/4  cup Italian bread crumbs  

1/4 cup mayonnaise                      1/4 tsp each salt and pepper

1 Tbsp Dijon                                    Vegetable oil  for browning

pinch of salt                                    Slider rolls 

Grate peel of the lemon into a large bowl. Squeeze 2 Tbsp of lemon juice into a medium bowl; stir in 2 medium carrots shredded, 1/4 cup basil, mayo, Dijon, and a pinch of salt. In a food processor, pulse the shrimp until chopped, stirring occasionally. Transfer three-fourths of the shrimp to the large bowl with the peel. Process the remaining shrimp with the ingredients in the medium bowl until mostly smooth and add this to the large bowl. Add the garlic, paprika, 1/4 cup of Italian bread crumbs and the salt-pepper. Gently mix with hands; add bread crumbs if needed to shape into 12  1/2-inch-thick patties, and coat with 1/2 cup bread crumbs.

In a 12-in skillet, heat oil on med-high until hot. Cook patties, in batches, 2 min per side or until cooked through, adjusting heat as necessary to cook thoroughly without burning the breadcrumbs. Serve on slider buns. (I have made these as larger patties and served as an entree. If too moist, they fall apart, making them all the more delectable. Serve with slaw and cocktail sauce or tartar sauce. Sriracha sauce is another option.)

 

November Recipes 

Just in time for Thanksgiving

Pete's "What to do with the last of the Turkey"

What's left of your turkey, bones and all

2 medium sweet onions, diced

1 bag diced butternut squash

1 bag baby carrots

1 cup elbow macaroni

salt/pepper/parmesian cheese

In a large pot, bring at least 2 quarts of water to a boil. Add the turkey or chicken carcass. Add water to cover the bird. Boil for 15 minutes. With a slotted spoon, remove the bones to a cutting board. Toss the onions into the broth. Pull as much of the meat from the bones as possible. Discard the bones. Cut the baby carrots in half the short way and add to the broth. Add the macaroni and the poultry meat. Add water to assure that the pasta can roll as it cooks. Salt and pepper to taste. The stew is ready when the pasta is soft the way you like it and a fork goes through the carrot. The longer this stews the softer the pasta gets. It can turn into mush but that can even add thickness to the stew. Parmesian Cheese tops it off when you serve it. Enjoy. Freeze the leftover stew for January cold nights.

Everyone who looked forward to sweets on the table at Thanksgiving loved our mother's recipes for Chess Pie and Sweet Potato Pie. Now they are yours to enjoy, including her instructions on making it to her satisfaction.

Marian Grey's Chess Pie

Ingredients:

3 eggs

5 tsp milk

1 1/2 cups sugar

1 tsp vanilla

1 stick butter, melted

1 T cornmeal

1 tsp apple cider vinegar

1 deep dish pie crust, homemade if possible, but packaged is fine

Preheat the oven to 350 degrees. Lightly beat the eggs in a large bowl. Add everything but the butter and mix with a fork or whisk. Add the butter and continue to stir. Pour into the pie crust. (Now is when I use a spatula or spoon to get every last drop!) Bake for 40 min and check by shaking the pie pan to see if the center jiggles. Continue to bake until there is no jiggle. The pie will settle when you take it out of the oven. Put foil over the edge of the crust if you are concerned that it is browning too darkly. Cool before serving and top with Whipped Cream.

Add 1/4 cup cocoa powder if you want chocolate chess, add 2 T lemon juice if you want lemon chess. 

 

Marian Grey's Sweet Potato Pie 

Ingredients:

2 1/2 cups of mashed baked sweet potatoes

1 1/2 cups sugar

1 stick butter, melted

2 eggs

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 cup milk

1 deep dish pie crust

Preheat the oven to 325 degrees. Beat the eggs lightly in a large bowl. Mix in all the other ingredients with a fork or whisk. Pour into the pie crust and bake for 45 to 50 minutes. Shake the pie at 45 minutes to make sure the center is solid. Cover the crust edge with foil to prevent over-browning. Continue to cook if center is soft. Pie will continue to set after removing from the oven so check it often. Serve warm with Ice Cream or cold with Whipped Cream.

Top with large marshmallows in the last 5 minutes of baking to brown nicely for an added touch. Add white raisins and pecans for a nice variation.