Mac and Cheese

Listed as as side, it is my choice to eat as the entire meal.

1 lb Macaroni

4 Tbs Butter

1/4 cup flour

3 cups milk

2 cups grated sharp cheddar (better to grate your own)

2 cups grated fontina (helps make sauce creamy and smooth)

1/2 tsp dry mustard

Topping

1 1/2 cups fresh coarse bread crumbs

3 Tbs butter

1 clove garlic minced

2 Tbs minced parsley

Cook Macaroni until al dente in boiling salted water

Drain set aside

In same pot melt butter on medium

whisk in flour slowly but do not allow to brown. will become a thick paste

slowly whisk in milk (works best if your warm milk in microwave first)

Bring to boil whisking frequently

Remove from heat, add cheeses and mustard. Season with salt and pepper

Stir in Macaroni

Pour into buttered casserole

Melt butter in frying pan for topping. Stir fry garlic for a few minutes. Toss bread crumbs into pan to coat with butter. Spread over Macaroni and cheese.

Bake 20 mins at 350 until browned and bubbling

Pizza Pie

Pizza at home can be worthwhile if you take the time and effort. For me it is all about the crust. Put the best toppings on a bad crust and you have bad pizza. (as if there is such a thing!)

For years I have tried different flours and mixes and finally I have arrived at what I like; a crusty dough with a crunch that yields to a bready center.

However to get the best results I suggest a Pizza Stone, Peal and a food processer. I could not get good dough results out of a mixer and by hand is time consuming but is a great forearm workout.

I have two very well seasoned pizza pans that I have used for my years of experimentation, and you can forgo the stone, just turn your oven down to about 400. The results are not as good but are adequate.

Dough is something you get a better feel for the more you make it

Pizza Crust

1/2 cup warm water (110F is perfect)

1 pkg Active Dry Yeast

1 tsp honey

Combine honey with water. Sprinkle yeast on top. Let sit 10 minutes until foamy

Meanwhile mix in food processer with dough hook

4 cups unbleached flour

1 tsp Salt

1 cup warm water

1 Tbs olive oil

Slowly p0ur proofed yeast mixture in processer with motor running

process until dough forms ball at top. Check dough if sticky you may need to add additional flour and process more. Dough should be smooth but not dry. Dry requires you add additional water 1 tbs at a time.

Remove dough, Knead by hand for a couple of minutes. Add 2 tbs olive oil to a bowl. add dough turning to coat with oil. Cover with damp cloth and let rise in a warm place until doubled about one hour. If your kitchen is drafty and cold put a cup of water in the microwave for one minute on high. Let dough raise in microwave.

Punch down dough. At this time you can choose to let it raise again until doubled about 3/4 hour and punch down again which will result in a more tender crust or:

Divide dough in 1/2. Let rest while you prepare toppings.

1/2 cup corn meal

Put 1/4 corn meal on Pizza Stone on lowest rack in oven. Preheat to 500F

Coat Pizza Peel with 1/4 corn meal. Work dough into circular shape with raised edges about 12" diameter. It takes some practice some people use a roller but a rustic look is kinda cool.

Add approx 3/4 to 1 cup sauce

toppings of choice

and if you have gone this far you might as well shred your own mixture of mozza, provolone and romano.

Slide from peal to stone using a quick jerk motion.

Bake approx 12 - 15 minutes Allow to rest 5 minutes before slicing. Repeat with remaining dough

Pizza Sauce: makes approximatly 3 cups

4 cloves garlic minced

1/2 medium onion finely chopped

2 tbs olive oil

3 tsp Italian Seasoning

2 tsp red chile flakes

8 0z Tomato Paste

2 x 14 oz can tomato sauce

2 cups water

In large saucepan heat oil over medium heat. Add onions and garlic. When soft add spices and chile flakes to oil until fragrant, about 30 seconds. Stir in the tomato paste, add sauce and water.

Bring to boil and then simmer for up to three hours. you want sauce to thicken.

Loney's Minestrone

2 Tbs Olive Oil

2 Stalks celery chopped

2 Carrots peeled and chopped

1 yellow onion chopped

3 cloves garlic minced

6 cups chicken broth (use low sodium if not home made)

1/2 butternut squash peeled, seeded and cubed about two cups

1 cup Orzo

1 14 oz can diced tomatoes

1 14 oz can cannellini beans (white kidney) drained and rinsed

1 zucchini halved lengthwise and sliced

1/2 16oz bag frozen brocoli and caulifower florets

1/2 tsp dried oregano or 1 1/2 tsp fresh snipped

pepper to taste

hot pepper sauce to taste

worcestershire to taste

garnish with freshly grated Parmesan

in large pot stir fry the carrots, onions, celery and garlic in olive oil for 5 minutes on medium

Stir in broth, tomatoes, squash, oregano. Return to boil and simmer x 20 minutes

Add uncooked orzo, beans, zucchini, brocolo and cauliflower

add pepper, hot sauce and worcestershire to taste (lots)

simmer another 7 minutes until Orzo is tender.

Fresh Apple Cake

My neighbor Regina found this one, made it and shared. The only problem with it there was not enough!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2012760

Potato Salad

Hated Potato salad as a kid. Attended a couple of church picnics with my brother, and remember too well the taste of a salads made with miracle whip that had been in the sun just a little too long. Church suppers were strange enough territory for a young Catholic boy. My brother was brought up Wesleyan and perhaps my Mum was teaching me religious tolerance by sending me to a Protestant Picnic. Irregardless I didnt win the three legged race and it took me many years to try potato salad again.

2 lbs Potatoes (about two pounds)
2 stalks celery chopped
1/2 red onion chopped
1/4 green pepper chopped
4 hard boiled eggs sliced, reserve 4 clices for top, chop the rest
6 slices bacon cooked and crumbled reserve two for top
1 cup grated sharp scheddar divided
2 green onions chopped

1 1/2 cup mayonaise
1 tbs cidar vinegar or white
2 tbs mustard dijon preferred or yellow

partially peel potatoes and cook in boiling salted water until tender but still firm
Immediatly immerse in cold water
when potatoes are cool add to celery, red onion, green pepper and chopped egg, 1/2 cup cheese and 4 crumbled slices of bacon
whisk together mayo, mustard, vinegar salt pepper to taste. If I have some fresh herbs I might toss in
add dressing to potatoe mixture
garnish top with reserved eggs, bacon, cheese, and green onion if desired
chill about 4 hour before serving
and dont let it sit in the sun too long!

Chicken Saltimbocca

4 chicken breast halves

4 thin slices prosciutto

1 10 oz box frozen spinach lawed and squeezed dry

1/2 cup grated parmesan or romanno

8 sage leaves

salt pepper

3/4 cup white wine

2 tbs Lemon juice

1 tsp salt

1 tbs sugar

1 cup heavy cream

1/4 lb butter

2 green onions sliced

Pound chicken breasts to 1/4 inch thickness between sheets of palstic wrap or in heavy freezer bags. If you dont have a flat meat mallet cover bottom of an empty wine bottle with pastic wrap. If you know me chances are you have one of these.

Lay slice of prosciutto on each chicken breast

Spread out thin layer spinach on top of chicken

Mince 4 sage leaves, sprinkle sage salt pepper on each. Divide cheese evenly on each breast. Quick drizzle olive oil.

Roll each breast like a chicken roll. Secure with a couple of tooth picks

Heat 2 tbsp olive il in large skillet medium high. Cook breasts about two minutes each side to brown.

Add wine to skillet, 4 addition sage leaves, lemon sugar and salt, bring to boil, reduce heat to low medium. Cover and cook until chicken is cooked through about 10 minutes.

Remove chicken to platter, remove tooth picks, keep warm

meanwhle return liquid to boil, slowly add heavy cream until sauce thickens.

remove from heat. Add butter stirring constantly.

Add green onions.

Pour sauce over chicken and serve

Blueberry Pie

A blueberry bonanza at Winn Dixie last week!

Pastry 2 crusts- see peach pie recipe

2 pints blueberries (4 cups)

1/4 cup flour

1/2 cup sugar or less

1/2 tsp cinnamon

1 1/2 tbs lemon juice

2 tbs butter

rinse and sort berries, pour lemon juice over berries

mix sugar flour cinnamon, sprinkle over berries mixing gently. allow to rest for a bit

Line pie pan with crust

Put Berries in crust. Place top crust over with lattice crust or vented top

Place in 450 F oven x 10 minutes then 350 F 35 minutes

You may need a foil guard over crust edge to keep from over browning

Sweet and Sour Meatballs

Our parents party food!

1 cup cracker crumbs (a sleeve of saltines = 1 1/4 cup)
1 lb ground beef
1 egg
1/4 cup milk
1 tsp soy (soya) sauce
1 tsp worcestershire
salt and pepper

combine all the above and form into meat balls (I bought a handy dandy thing that looks like scissors but forms meat balls)
Place on foil lined rimmed cookie sheet and bake at 350 x 20 minutes. makes 40-50 meat balls

1 1/2 cup brown sugar
1/2 cup white vinegar
3/4 cup water
1/2 cup ketchup
1 tsp dry mustard
2 tbs corn starch

Combine all the above in sauce pan bring to boil
add cooked meatballs and simmer on low for about an hour

Peach Tart

Aunt Elaine's pie crust

5 cups flour

1 tsp salt

1 tsp baking pwd

1 lb shortening

1 egg

1 tbs white vinegar

water

mix first four ingredients with pastry blender

beat egg and vinegar in measuring cup. Add water to make one cup total

Add to dry ingredients, kneed lightly

wrap with plastic wrap and refridgerate at least one hour. Makes 5 single crusts approx and keeps well

8 large peaches peeled and pitted (you and drop peaches in boiling water for one minute for easy peeling or there are peelers available for soft fruit and tomatoes that work well)

juice of 1/2 lemon

1 cup sugar + 1 tbs

4 tbs flour

1 tbs butter in pieces

toss sliced peaches in lemon juice

mix flour and 1 cup sugar and toss well with peaches

roll out 1 crust to approx 11 inch circle on lightly floured surface

place pastry round on rimmed cookie sheet or pizza pan (you might line with foil for cleanup)

Spoon fruit mixture into center leaving a two inch border

Place butter pieces on fruit. Fold dough up and around fruit leaving an opening in center. Seal any breaks by brushing with water.

Sprinkle outside with sugar

Bake at 425 35-40 minutes

Scallops and Spinach

Bay of Fundy Scallops are very much missed by this Canuck Floridian

Publix sells Canadian scallops in their freezer section individually frozen and easy to use, although not as good they will do

Besides with a 30 year reunion coming up I might want to offset that pint of Haagan Dazz I ate last night

1 lb sea scallops

1/2 red pepper diced

1 stalk fennel diced optional ( I had fennel left over from yesterday's tomato soup)

1 shallot finely diced

1 lemon zested and juiced

1 pkg 10 oz spinach

salt pepper and nutmeg

wash scallops and dry well

heat frying pan medium high with tbs olive oil

add red pepper shallots and fennel and stir fry one minute

add spinach lemon zest and lemon juice and stir fry one minute adding salt pepper and nutmeg

remove veg mixture to plate

add tablespoon butter to fry pan

sear scallops2 minutes each side to sear side but not overcook season with salt and pepper

Place scallops over spinach and serve

Tomato Fennel Soup

Fennel can be used in a variety of ways. The bulb can be sliced, diced or quartered and served as a vegetable. The stems can replace celery in salads or stuffings

2 lb plum (roma) tomatoes

1 onion chopped

1 fennel bulb trimmed and chopped

3 garlic cloves minced

1/4 cup white wine or vermouth

2 qts chicken stock

1 6oz can tomato paste

1 tbs herbs de provence

1 tbs sea salt

1 tbs worcestershire

generous amt ground black pepper

garnish with chopped fresh basil, croutons, grated cheese or green onions

Saute onion, fennel and garlic in three tbs olive oil stirring occasionaly until tender, about 10 mins.

Meanwhile drop tomatoes in boiling water x 1 minute. Peirce peal with shrap knife and peal tomatoes. Cut each in half and squeeze out seeds and excess water. Chop

Add wine to fennel and onion mixture and cook until liquid disappears

add chopped tomatoes and tomato paste and cook for 5-10 minutes

Gradually add chicken stock, salt pepper and spices

Simmer 30 minutes

Donna's Georgia Swamp Sauce

Cousin Randy's wife Donna sent me this recipe:


1 cup ketchup

3/4 cup water

1/4 cup worcestershire sauce

2 TBS. chili powder


boil for 5 minutes pour over any kind of meat ( I usually sear my meat first just brown a little)cook on low heat 250 or 300 for 3 hours or so

Blueberry Cake

Florida has a blueberry season! Who knew? Although the Florida version holds no candle to its northern cousin from either Maine or Pennfield, New Brunswick.

2 cups blueberries washed and sorted

1 cup sugar

2 cups flour

4 tsp baking powder

1/4 tsp salt

1 egg beaten

1 cup milk

4 tbsp melted shorteing

1 tsp vanilla

Topping

2 tbsp butter

1/4 cup flour

2 tbsp brown sugar

1/4 tsp cinamon

Mix dry ingredients in a bowl. Beat egg, add milk and shortening to bowel. Beat well. Batter is thick.

Fold in blueberries. Grease square 8x8 pan with shortening. Pour batter into pan

cut topping ingredients together with a fork or pastery blender until crumbly. Sprinkle over top of cake

Bake at 350 for 40-45 minutes

Chocolate Cream Pie

1 baked pie crust

4 egg yolks beaten

1 1/2 cup sugar

1/3 cup corn startch

1/2 tsp salt

3 cups milk

2 tsp vanilla

2 ounces unsweet chocolate cut up

1 cup whipped cream

beat egg yolks in bowl

sugar, corn startch and salt in sauce pan

over medium heat gradually wisk in milk. add chopped chocolate. Stir constantly bring to boil. Mixture will thicken

Add about 1/2 hot mixture to egg yolks then stir this back into sauce pan. Add vanilla, return to boil. Remove from heat and por into pie shell.

Refridgerate four hours until set

Top with whipped cream, raspberries and chocolate shavings if desired.

Stuffed Squash

Squash is gruesome in my books. Right up there with brussel sprouts and turnip for gag factor.

As I grew up I realized adding brown sugar or bacon made almost anything edible, and if that fails why even try.

This has always been a Christmas time hit with the yellow, green and red making an attractive dish. This one is dedicated to my friend Eugenie

2 acorn squash

2/3 cup graham cracker crumbs

1/3 cup coarly chopped pecans

1/3 cup butter

3 TBS brown sugar

1/8 tsp salt

1/4 tsp nutmeg

cranberry sauce (Canned will do)

pierce whole squash with fork multiple timesMicrowave on high 6 minutescut squash 1/2 and remove seedscut side down cover with plastic wrap microwave 7-9 minutesremove stem so squash will sit upright
Meanwhile mix remaining ingredients except cranberry saucePlace 1/4 mixture in squash. Microwave 3-5 minutesTop with a dollop of cranberry sauce and serve

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:

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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

Oven Roasted Brussel Sprouts

Vegetables can be difficult. Brussel Sprouts have taken me 50 years to be able to swallow. And only this way! Extra Easy

1 lb brussel sprouts washed and dried
2 tbls olive oil
2 cloves minsed garlic
salt
fresh ground black pepper generous amt
Parmesan cheese or lemon juice optional

mix oil garlic salt and pepper in bowl. Toss brussel spouts to coat
Bake on cookie sheet @400 x 30 mins. Stir at least once
Garnish with cheese or lemon juice and serve

Sausage Lentil Soup

Crappy weather with rain and tornado watch all day! Needed something spicy simmering on the stove. You can adjust the heat to your liking

2 carrots peeled and chopped
1 stalk celery chopped
1 lg onion chopped
2 cloves garlic minced
2 tbs olice oil
1 lb hot Italian sausage meat
6 cups chicken or vegetable stock
2 14oz can diced tomatoes
2 cups dried lentils rinsed
1 tbs worcestershire
1 tbs hot pepper sauce
1 bay leaf
1 tsp basil
1 tsp oregano
t tsp thyme
blk pepper to taste
red pepper flakes to taste
garnish with grated romano or parmesan and chopped fresh parsley or basil


sautee vegetables in large pot about 5 minutes over medium heat
add broth, tomatoes lentils, bring to boil
meanwhile brown sausage meat in frying pan, drain fat
add sausage to soup
add spices, bring to boil and simmer 60 minutes or more
if you want the soup thicker you can puree some of the soup in a blender
remove bay leaf
serve with garnish and crusty bread

Caeser Salad

Been Making this one since about 1981! Got the recipe off a calender long since discarded. I have any guests acknowledge that eating raw foods can be hazardous to their health. But 29 years later I have not had any cases of semonella poisoning from my Caesar
Years ago restaurants made this table side and I learned the secret of adding the oil slowly as if making mayonaise from the waiter at the Captains Quarters. I went home made mayonaise and then I was ok to make Caesar salad dressing!

4 strips cooked crumbled bacon
3 anchovie fillets mashed
2 cloves garlic flattened with the blade of knife
2 egg yolks (save the whites for merange or breakfast) at room temp
1/2 cup extra virgin oil (use the best quality you can afford)
juice 1/2 lemon
1 tbs worcestershire sauce
1 tsp salt
croutons
p
fresh ground black pepper
8-10 leaves romain wahed dried well and torn into bitesize pieces
1/4 - 1/2 cup grates parmesan

rub a wooden salad bowl with garlic cloves, leaving them in bowl.
add anchovies, worcestershire, salt, lemon juice and egg yolks to bowl and mix with a wire wisk
Adding the oil slowly continuously beat with wisk as if you are making mayonaise. Process should take several moments. Add lettuce, crouton bacon cheese and generous amounts pepper and serve immediatly. It will not keep well so plan on making this almost tableside. Pairs well eith the previous onion soup recipe and a good crusty french bread recipe to come. Or a loaf from Winn Dixie if you had a busy day!

Ashburnham Pickles

Coming from the Maritimes pickles or a relish were on every table. My favourate Lady Ashburns is really a mustard relish, but I found the correct spelling and history online. They are a New Brunswick created pickle associated with Lady Ashburnham of Fredericton but actually prepared by her sister Lucy.
Long story short Lucy is long since passed and I have no access to homemade pickles. I do not know anyone who make them here in Florida. My friends dont do pickles or jams. These took several attempts as the sterilization and botteling process was alien to me as was pickling. Several incomplete recipes and help from Kathie G. after three tries I actually ended up with something better than edible. I know this because a recent Texas visitor left with half my stock.
At home these are made in late summer and fall. Because the idea cropped in my head I could not wait. These things happen while I drive, including two bathroom renovations.

8 Large Cucumbers peeled and seeded
1/4 cup kosher salt
1 red pepper chopped
4 medium onions chopped
1 head cauliflower broken into small pieces
1 pint white vinegar
2 cups sugar
3-4 Tbs flour
1 tbs dry mustard
1 tbs tumeric
1 tbs mustard seed
1 tbs celery seed

2 tbs vinegar

pour salt over cucumbers ans cover with water
allow to soak overnight
drain in morning well
add vinegar and sugar and dring to boil adding onions peppers and caulifower
combine flour with spices and add 2 tbs vinegar to make a thin paste. Add this to the cucumber mix and simmer stirring frequently for one hour
makes 8-10 8oz bottles I found them better if you let them wait a couple weeks before eating.
you have to buy some pickle jars, my grocer had them, and there were instructions on sterilization and sealing

French Onion Soup

My first was at the Captains Quarters with "at at the table prep" caesar salad with Ann C
Was probably 1982. Typically I make my own Caesar as well but decided to make better choices this week as I have been eating badly and there is a reunion coming.
A cold day here in Florida so thought this a good choice

4 servings

4 medium onions sliced thin
4 tbs butter
1 tbs olive oil
1 tsp sugar
3 garlic cloves minced
1 tsp thyme
1 tbs flour
32 oz beef broth
1/2 cup wine red or white
salt pepper worcestershire to taste

4 slices french bread toasted in 325 oven 30 mins
1 - 11/2 cup grated gruyere cheese

Heat butter and oil in large pot over medium heat. Stir in onions and sugar. Cook onions stirring frequently 20-30 minutes until golden brown. Add minced garlic and thyme. Slowly add four stirring constantly. Slowly add beef broth. Add wine and seasonings. Simmer 50-60 minutes

Ladle soup into individual oven proof bowls. Top with slices of toasted bread and approx 1/4 cup cheese. Bake at 325 20 minutes then under hot broiler 2 minutes to lightly brown cheese
Garnish with parsley

Game Time Jambalaya

New Orleans! One of my all time favorate cities. Since my first Mardi Gras in 86, the French Quarter and Cajun cooking has brought me back about a dozen times. Perhaps my Acadian background gives me an afinity to this Cajun (slang for Acadian) city. Or maybe it was the party...
Not as refined as the Three Sisters but it is my best attempt.




4 slices bacon
1 lb chicken breast cubed
1 lb cooked peeled and deveined shrimp
1 lb hot sausage sliced

2 medium onions chopped
1 green pepper chopped
2 stalks celery chopped
4 cloves garlic minced
8 oz frozen okra

2 15oz cans tomato sauce
1 15 oz can diced tomatoes undrained
2 cups chicken broth
2 cups uncooked rice

2 tsp thyme
1 tsp salt
1 tsp pepper
1 tsp creole seasoning (if unavailable chili pwd)
1 tbsp worcestershire
1/2 cup fresh chopped parsley
hot sauce to taste

In a Dutch oven or large electric frying pan cook the bacon until crisp, add the chicken stir fry until no longer pink. Remove meat and set aside. Stir fry vegetables, except okra quickly. Add tomato sauce, chicken broth , rice, chicken bacon sausage and diced tomatoes and spices
Stir well, bring to boil and cover simmer 50 minutes. Stir in shrimp parsley and okra

Season with hot sauce to taste.
6 very large servings

Gerry's Carrot Cake

Back in the early 80's I brought a Charlotte County card game to Saint John "63"
Because it is a partnered game needing four players it was a struggle to obtain regulars. Judith introduced me to Gerry and we began a weekly card night which lasted about a year. Gerry introduced me to this carrot cake and I have been hooked since.
A few years later I had the pleasure of working with Gerry's beautiful neice Veronica. Reconnecting with her on facebook I was told of and saddened by Gerry's untimely passing.

1 1/2 cups flour
1 cup sugar
1 tsp baking pwd
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2/3 cup veg oil
2 eggs
1 cup finely grated carrot
1/2 cup crushed pineapple with juice
1 tsp vanilla

Combine ingredients as given. Beat at medium speed 4 minutes. You could add 1/2 cup chopped walnuts at this point.
Bake in greased and floured bundt pan (or 9x9x2) at 350 x 50 minutes
Cool 10 minutes remove from pan to rack and allow to cool completely.

Frost with:

6 oz cream cheese
3 tbsp butter
3 cups icing sugar
1 1/2 tsp vanilla

Blend with mixer 1 minute until smooth

Calzones

One of my favourate restaurants in Market Square, used to call these puppies Panzerotti and deep fried them! Well for the sake of a six pack they are baked here

2 1/2 cups bread flour
1 1/2 tsp salt
1 pkg active yeast
1 tsp sugar
1 cup warm water 110F
1/4 cup olive oil
fine corn meal

add flour and salt to food processer
mix yeast sugar in warm water. allow to stand 10 mins until foamy
with blade running in processer pour water mixture in
add one tbs olive oil
contunue to process until dough forms a ball in processer
if it does not or dough is sticky add more four 1 table sppon at a time while processing
Remove dough to oiled bowl, cover with damp towel and place in warm place for one hour. Dough should double in size. A great place to do this is in the microwave after you have brought a cup of water to boil in it (moist warm area for dough to raise).
Puch dough down divide into six portions
with folling pin and extra flour roll out into 8" round circles with corn meal on bottom and flour on top

fill each with out 1/2 cup filling
you will need about 3 cups filling
your choice 2 cups cheese, I use mozzerella provolone and romano
your choice 1 cups vegetables I use fresh mushrooms chopped, onions chopped, pepper chopped
add some garlic salt, crushed chilies, oregano to taste
of course crumbled bacon would make it better

Fold circles over sealing edges well. you might crimp it with a fork
Brush tops with oil and sprinke some cheese on each
Bake on a preheated pizza stone at 475 12 minutes until brown

Serve with a basic marinera sauce

(I might try a beaten egg to brush the tops next time to give a glossier finish)

Spaghetti Puttanesca

Olives, anchovies, capers and tomatos combine for a flavorfull sauce

12 plum tomatoes cut in half
1/2 cup olive oil
2 cloves garlic minced
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes

add oil and spices to bowl. Toss in tomato 1/2s to coat. Place cut side down on file lined cookie sheet sprayed with non stick spray. Bake at 400 x 60 mins

1 onion chopped
2 tablespoon oil
2 anchovie filets minced

sautee onions in oil until starting to brown add anchovie fillets, cook one minute longer. turn into a large seving bowl

12 oz spaghetti

cook as per package directions

When tomatoes staring to brown add to onion mixture in bowl. Corsely mash with potato masher

add cooked pasta and the following

1/2 cup ripe pitted olives
2 Tbs drained capers

Toss all serve with grated romano

Olive Tapenade

Really good on toasted ciabatta bread or crackers, you can use a mixture of black and green olives. However better quality olives yield a better result.

1/2 cup ripe calamata olives pittes
2 tbs capers drained
2 anchovie filet
2 cloves garlic peeled
2 tbs extra virgin oil
1 tsp fresh lemon juice
pepper to taste

12 slices toasted ciabatta bread or french

Chope all ingredients finely and mix well. Food processer makes quick work here

Fried Rice

Enough with the Saki Party leftovers....oddly enough there was no saki left. But I did have some white rice and found some emergency shrimp in the freezer

3-4 cups cooked cold rice
2 cups cooked chopped chicken, turkey, pork, shrimp or tuna
4 green onions chopped
additional vegetable ie 2 stalks finely chopped celery or 1 cup frozen peas or 3-4 sliced mushrooms
2 eggs beaten

1 tsp chopped ginger or 1/2 tsp ground
1 clove garlic
1/4 cup soy sauce
1/2 tsp chineese five spice
1/4 cup seseme oil or vegetable oil


heat 1/2 oil in wok or large pan over mediun high heat. add eggs stirring until cooked, remove from pan
add rest oil and garlic and ginger and vegetable of choice, brown lightly. If using ground ginger add to five spice and soy sauce.
Add rice to pan cook stiring to coat with oil. Add meat. when mixxture is hot add soy sauce and egg
serve

Oven Fried Chicken

Ok made the coleslaw and yes there were chicken legs on sale at the grocers!


3-4 lb cut up chicken
Milk
tablspoon vinegar

cover chicken with milk and vingar. Cover refridgerate 1 hour up to 24 hrs

2 cups crushed corn flakes or Panko bread crumbs
1 cup flour
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp sage
1 tsp garlic salt

1/4 cup melted butter


mix flour and spices on a plate
crumbs on a plate

remove 1 pc chicken from milk at a time. Roll in flour, dip back in milk, roll in flour again (you want real gummy coating to then) roll in crumbs to coat
Place on foil linned baking sheet sprayed with cooking spray. When all chicken coated

sprinkle melted butter over chicken
Bake in preheated oven at 425 60-90 minutes turning every 30. I usually cook the full 90 minutes

Cole Slaw

There is a 1/2 head of cabbage left over from the last weekends eggrool / saki party. New rule: No more saki!
Time to make a traditional Cole Slaw.

1/2 Head cabbage chopped about 4 cups or 16 oz package coleslaw mix
1 carrot julienned (skip if using mix)
1/4 cup chopped red onion

1 cup Mayonaise
2 tbls cider vinegar
1 tbls sugar
1 tsp celery seed
1 1/2 tsp ground mustard
1 tsp pepper
1/2 tsp salt

Mix mayo spices and vinegar in large bowl. Add vegetables, mix well
Refridgerate 2 hrs before serving

Bruschetta

One of the greatest skills in the kitchen is to use every last bit of food without it being thrown away. It is a good day when there is day old bread and too many tomatoes at my house. The vinegar will give the tomatoes a few extra days working as a preservative

4 cups chopped tomato about 4 large
1/8 cup olive oil extra virgin
1/8 cup balsamic vinegar
1/2 tsp salt
1 tsp dried basil or 1 tbls fresh chopped
2 cloves garlic chopped or 4 tsp chopped garlic
2 chopped green onions optional
grated Romano or Parmesan cheese

french bread sliced
brush slices in olive oil
toast on grill pan or I use a panini press or an indoor grill. Garnish tomato mixture with cheese and serve on toasted bread

tomato mixture is also very good served on greens as a salad!

Ellen's Chocolate Cake

New Years Resolutions be darned! Chocolate cake does not count. From my brother's Mother in Law Ellen, one of the best cooks I have ever met. Hopefully one day I will get her peanut butter frosting recipe!

1/2 cup butter
1 cup + 2 tbls sugar
2 eggs
1/2 cup milk + 1 tbls vinegar (1/2 cup buttermilk could be used)
1 1/2 cup cake flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 cup boing water

Mix all ingredients well except water
When fully mixed add water
Bake in two 9" greased pans 350 x 25-30 minutes until toothpick inserted in center comes out clean.
Cool in pans 10 mins then on rack
Frost when completely cool with this easy one my friend Sharon calls a Ganache:

12 oz good semi sweet chocolate melted allow to cool slightly
wisk in 8 oz room temp sour cream