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Friday, April 29, 2011

Bananas in Jello

Got bananas get some jello.
Slice them up into jello and
there you have a tasty dessert.
I like orange or cherry jello
but any flavor works great.

2 bananas
1 package jello mix
1 cup hot water
1 cup cold water

Put one cup water in a bowl and
microwave about three minutes.
Add jello mix and stir real good.
Peel and slice bananas into a bowl
and pour in one cup cold water.
Add in hot jello water and cover,
refrigerate until jello is set.

Monday, April 25, 2011

Pugliese Mufaleta Sandwich Spread

This olive and caper sandwich spread
makes a good deli meat sandwich taste
like your on a gondola drifting down
the red muddy waters in Venice Italy.
It's realy good and authentic tasting.

12 pimento-stuffed green olives
12 pitted Kalamata olives
2 pepperoncini peppers
1/4 cup red onion, minced
4 pickled onions, drained
4 Tbsp. capers, drained
2 cloves garlic, peeled and minced
1 tsp. dried oregano
black pepper to taste
fresh lemon juice to taste
2 Tbsp. ev olive oil

Place all ingredients into a food processor
and pulse just until coarsely chopped,
then put into a container and refrigerate overnight.
The next day use in making great mufaletas.

Saturday, April 23, 2011

Seasations fish and Chef Boyardee Ravioli

Try these two together for a quick meal.
Starkist Seasations along with a can of
Chef Boyardee meat ravioli in tomato sauce.
The fish goes well swimming in the sauce.

2 Starkist Seasations fish fillets
1 can Chef Boyardee meat ravioli

Microwave the fish per package directions,
Remove from bag and break up into pieces.
Microwave the ravioli with sauce until warm.
Place both together in a serving dish.

Thursday, April 21, 2011

Macintosh Apple Tart

This fresh apple tart looks and tastes great.
A store bought pie crust makes this easy as pie.
I use macintosh apples because they bake up good,
you can use any baking apples you have on hand.
Granny Smith and Ida Reds are good choices.

1 pie crust
3 Macintosh apples
3 tablespoons sugar
1 tablespoon flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter

Remove pie crust from refrigerator and
let come to room temperature.
Preheat oven to 375 degrees F.
In a large mixing bowl combine sugar,
flour,cinnamon and salt.
Peel, core and slice apples,
add apples to mixing bowl.
Un roll pie crust and press into pie plate,
letting the excess overhang the edges.
Arrange apples on top of crust and
dot top of apples with butter.
Fold over the crust all the way around
and on top of the apples.
The center should be an open circle.
Place aluminum foil around outside crust
and bake for abot 45 minutes.
Remove foil to finish browning the crust.

Monday, April 18, 2011

What to Eat for Lunch

Today was one of those days that I just felt blah,
and not wanting to cook anything difficult for lunch.
Put a few grape tomatoes in a soup bowl and then
I took out one of those packages of Ramen noodles,
threw away the seasoning packet and cooked them up.
Added some herbs for flavor, a can of tuna with
a tablespoon or two of store bought Real mayonaise.
It was tasty, filled me up until dinner time.


Sunday, April 17, 2011

Bread Pudding with Pears

This is one of the best tasting dishes,
a simple egg bread pudding to make.
It goes together quickly into the oven.
A sweet dessert bread pudding that tastes
great served warm or cold with ice cream.
The top gets all nice cinnamon brown.
You can omit the raisins if you wish.
I like the way the pears stay on top
and there's a creamy pudding below.

2 fresh pears
4 cups stale bread, cubed
1/2 cup dried raisins
3 tablespoons sugar
1/4 cup cinnamon sugar for top
3 large eggs
1-1/2 cups milk, or more
1 teaspoon vanilla extract
1/2 teaspoon salt
vegetable shortening for preparing dish
along with 1 tablespoon flour

Prepare baking dish by coating with
shortening and flour, set aside.
Cut crust off of bread and cube,
place bread in baking dish.
Peel and core pears, cube and add
to the bread in baking dish.
In a seperate bowl combine eggs,
milk, sugar, vanilla and salt.
Pour into baking dish to allow for
the bread to soak it up some.
Preheat oven to 400 degrees F.
Press down the bread with a fork.
Add more milk if needed to just
cover all of the bread and pears.
Sprinkle top with cinnamon sugar.
Cover and bake for about 1 hour.
Remove to cool some before serving.

Wednesday, April 13, 2011

Bacon, Pear and Gorgonzola Omelet

I cooked this up in the microwave oven.
It was good tasting but kind of flat,
next time I'll bake this in a regular oven.
The flavors are simply awesome tasting.
The saltiness of the bacon and the sweetness
of the pears go well with the gorgonzola.
Let this cool before slicing and serving.

1 tablespoon unsalted butter
1 Bosc pear, peeled, cored and diced
3 strips of cooked bacon, minced
1/4 cup gorgonzola cheese, diced
3 large eggs, beaten
1/2 cup cream or milk
1 tablespoon flour
1 teaspoon sugar

Butter bottom and sides of a baking dish.
Arrange pears on bottom along with the
cooked bacon and gorgonzola cheese.
In a mixing bowl combine eggs, flour, milk
and sugar and pour into baking dish.
Microwave on high power for 4 minutes,
turn baking dish 90 degrees and cook
for about 3 more minutes or until set.
Let come to room temerature to serve.

Thursday, April 7, 2011

Potato Cakes

Sauteed in bacon and really good.
Made with left over mashed potatoes.
No eggs and they stayed together great.
I served these with ketchup on the side.

2 cups cooked mashed potatoes
1/4 cup flour
1/2 teaspoon black pepper
2 tablespoons bacon grease for frying

Preheat saute pan to medium heat.
In a bowl mix mashed potatoes and flour,
add black pepper to taste and saute in
bacon grease until browned on both sides.

Sunday, April 3, 2011

Potato Latkes To Die For

I've been making these for many years,
each time trying to make them better.
You have to start with the correct potato,
and finish with keeping them crispy warm.

4 russet potatoes, peeled
2 onions, peeled
4 large eggs
1/3 cup matzo meal
1 teaspoon salt
black pepper to taste
Canola oil for frying

Grate the potatoes and onions and drain excess liquid.
Transfer the grated mixture to a mixing bowl.
Add the eggs, matzo meal, salt, and pepper; mix well.
In a large skillet, pour about 1/8 inch of oil.
Fry until golden brown on both sides.
Scoop up about 1/2 cup of the mixture with your hands
and loosely pat it into a pancake about 1/2 inch thick.
Fry each latke until deep golden brown, about 5 minutes
on each side to be sure the center is fully cooked.
Add oil between batches as needed, making sure
the oil heats up again before frying more latkes.
Drain the latkes on paper towels or a clean brown paper bag.
Serve immediately with applesauce and sour cream.

Gorgonzola Cheese Sauce

I made this cheese sauce by accident
and it is really amazing tasting.
Today I was making a soup using up
left over dishes in the refrigerator.
A little of this and a little of that
and you end up with a good tasting soup.
This one turned out to be a cream of soup
made very easy using gorgonzola cheese.
It's so good that I'm buying more cheese to
use it in creating an adult mac & cheese recipe.

Water or vegetable broth as needed
8 ounces gorgonzola cheese, crumbled
(Leftovers from your refrigerator like,
cooked carrots, onions, pasta, chicken,
spinach, use your imagination here.)
Cooked rice or tiny pasta

In a sauce pan heat up broth, leftovers
and toss in the gorgonzola cheese.
Heat until the cheese melts, stirring well.
Serve warm over rice or tiny pasta.

Friday, April 1, 2011

Cake Mix Cheesecake

This is a good one!
Using a cake mix in this recipe makes this easy.
I used a chocolate cake mix but any will do just fine.
Baked in a spring form pan but any cake pan will do.
The yogurt was added to use it up, could be without,
it didn't really add much to the flavor to this cake.
It bakes up fantastic looking and it tastes great.
This is more aptly discribed as a cheese filled cake.
Good for company garnished with fresh berries.

For the cake:
This was the mix I used.
1 box chocolate cake mix
1-3/4 cups cold water
1/4 cup vegetable oil
2 large eggs

For the cheese mixture:
32 ounces ricotta cheese
6 ounces vanilla greek yogurt
2 large eggs
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt

To prepare the springform pan:
1 tablespoon vegetable shortning
1/4 cup flour

Confectioner's sugar for garnish
Fresh berries for garnish

Preheat oven to 350 degrees F.
Grease and flour a springform pan.
Mix cake mix as per box directions.

Pour cake batter into a 10"x3" springform pan.
In a seperate mixing bowl combine cheese, yogurt,
sugar, two eggs, flour, vanilla and salt.
Pour cheese directly over cake mix batter,
do not stir cheese into the batter,
as the cheese will sink to the bottom.
Bake for about 90 minutes or until set.
Let cool and garnish before serving.

Corn Meal with Roasted Red Peppers

This recipe goes together in ten minutes,
adding frozen corn and roasted red peppers
gives this simple dish a flavor boost.
I like to finish this off with some butter.
You can pour this mush in a container and
refrigerate it to a solid consistancy and
then saute squares until browned in butter.

2 cups cold water
1 cup cold water
1 cup corn meal
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup frozen corn
1/4 cup roasted peppers, chopped
2 tablespoons unsalted butter

In a saucepan bring 2 cups water to a boil.
In a small bowl combine 1 cup water and cornmeal.
Pour cornmeal into boiling water, stirring well.
Keep stirring and cook until thickened, 4 minutes.
You might want to remove the pan from heat.
Add frozen corn and chopped roasted peppers.
Stir to combine, add butter and stir.
Serve warm or refrigerate to fry in butter.

Red Grape Salad ( Really Good )

This salad is amazingly good tasting.
No mayonaise or salad dressing needed,
not even one drop of oil or vinegar.
The grapes create the salad dressing.
Bacon and gorgonzola add great flavor.
This has sour, sweet, salt and crunch.

1 pound fresh red grapes, halved
4 tablespoons (about) sugar
3 celery stalks sliced thin
2 carrots, minced
3 large radishes, sliced
1/2 cup gorgonzola cheese, crumbled
4 slices bacon, cooked and chopped
1 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning

Place grapes in a really large bowl,
add sugar, stir and let sit for 30 minutes.
While you prep the celery, carrots and radishes.
Add vegetables to bowl, add cheese, bacon and
season to taste with pepper and Old Bay Seasoning.
Cover with plastic wrap and refrigerate overnight.
Serve chilled or at room temperature.