Spaghetti Carbonara

One of my all time favourates! This is simply eggs, bacon and cheese tosed with hot pasta.

Don't be misled by several creamy sauced versions I have seen in chain restaurants.

1 lb spaghetti

1 lb bacon

1 cup freshly greated parmesan

4 tbs butter

3 eggs lightly beaten

1-3 tsp fresh ground pepper to taste

Cook bacon until crisp. I use kitchen scissors to cut across the strips so it cooks already crumbled. Boil Pasta in salted water until done, drain well.

Toss Spaghetti with bacon, cheese, butter and pepper in a warmed serving bowl. Pour in eggs and toss well. The eggs coat the hot pasta and cook.

Serve immediatly. I like this one with lots of pepper

Stella's Crab Cakes

These will leave you yellin for Stella for more......STELLA..... Marlon style. However this is a Baltimore family recipe from Sharon's grandmom Stella.

Serves four as a main course or can be made into mini appetizer cakes

1 lb lump crab meat

1/2 stack saltine crackers crushed( abox of saltines has four sleaves, 1/2 of one)

2 heaping Tbs mayonaise

1/2 tsp dry mustard

2 heaping tsp Old Bay seasoning
2 eggs

2 tsp baking powder

parsley

toss crab in cracker crumbs set aside

in seperate bowl mix all other ingredients and beat with wire wisk. When thickened gently fold into crab mixture. Form into 8 balls flatten and fry in two tablesp oil or shortening

allow to brown then flip carefully as they easily break apart

serve with a remoulade or cocktail sauce

Adel's Peanut Butter Cookies

made miserable curry tonight courtesy of Rachel. When will I learn. Wanted something good and digging through my mothers recipes found one from my maternal grandmother.

1 cup butter

1 cup peanut butter (those of you who know me, no I did not use my imported stash but domestic instead)

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Cream together peanut butter butter and sugars. Blend in eggs and vanilla. Add dry ingrediants and mix well. Using a cookie scoop drop ball onto ungreased cookie sheet. Flatten slightly with fork. Bake at 350 12-15 minutes.

Listen to Mashed Potato Time by Dee Dee Sharp:

Add to a playlist   More from this artist

Salmon Cakes

Salmon cakes...before I learned of crab cakes and after I learned about Connors canned fish cakes. My Florida friends will have no idea what those are, and I am unsure if they missed something or not. I grew up with these from left over salmon or even canned salmon.

1/4 cup green onions chopped about 3

1/4 cup chopped red pepper about 1/4

1/4 cup bread crumbs panko preferred

1/4 cup mayo

Mix above well. Add:

1 egg beaten

12 oz cooked salmon left over or canned or that new fangled pouched

form into 8 balls and roll in

1 cup breadcrumbs

salt pepper

flatten into cakes

fry over medium heat approx 4 minutes per side until golden brown

Corned Beef Hash

Saturday morning hunger.......hmmmm.............. corned beef hash. And not that canned stuff, although this can be made with canned corned beef. I used leftovers from the corned beef and cabbage.

2 tbs shortening or canola oil (I like frying in shortening)

1 lg onion chopped

4 cooked potatoes cut into large chunks (I often bake extra potatoes for frying next day)

1 cup chopped corned beef or 1 can chilled and cubed

salt pepper worcestershire to taste

1/2 cup water from boiled dinner or chicken stock

1/4 cup chopped parsley

Heat oil or shortening over medium to medium high heat. A cast iron skillet is ideal. Add potatoes and onions. Resist stirring to much as you want the potatoes to brown and crust prior to flipping. When potatoes brown add corned beef and broth. Using metal spatula scape up any browned bits and stir until liquid absorbed. Add Parsley and seasonings and serve

Maritime Boiled Dinner

Mom always used a ham and not corned beef. I am unsure why but I like either.

This was not St Patricks day fare for us but eaten several times in the spring if memeory serves.

Leftovers can be used for corned beef hash! Serves 4

3-4 lb corned beef brisket or smoked ham

1/2 lb salt pork

1 sm head cabbage quartered

4 med carrots cut into 2" lengths

4 med potatoes quartered lengthwise

1 onion cut into thick wedges

1 small turnip cut into 2" lengths optional

1 bay leaf

3 garlic cloves smashed

Rinse beef brisket trim fat. Cover Brisket with water in large pot. Add garlic and bay leaf. Boil about 1 hr per pound until fork tender. Remove Brisket or Ham from water

Add carrots and turnip simmer for 30 minutes

Add onion and potatoes simmer additional 15 minutes

Add cabbage and simmer additional 15 minutes

reheat brisket or ham in broth