Saturday, January 29, 2011

Cream Cheese Brownies

1/2 cup butter, melted
5 tablespoons cocoa
1 egg, plus 2 eggs
1 tablespoon all purpose flour
1/2 cup plus 3/4 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract

Preheat the oven to 325 degrees farenheit. In a 1-quart saucepan, combine the butter and cocoa. Heat and stir until smooth; cool. Combine the 1 egg, flour, the 1/2 cup sugar, cream cheese, and vanilla and mix well. Beat the remaining 2 eggs until thick. Slowly add the 3/4 cup sugar and cream well. Stir the cooled chocolate mixture into the egg/sugar mixture. Pour into a greased 7 X 11 X 1 1/2 inch pan. Spread evenly. Spread the cream cheese mixture over the top. Bake for 55 minutes.

Pizza Casserole

1 pound lean ground beef, browned and drained
1 small onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 4-ounce can of mushrooms, drained
1/2 cup chopped pepperoni
1 6-ounce can tomato paste
2 cups cooked noodles
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon basil
1/8 teaspoon oregano
1/4 cup Parmasean cheese

Preheat the oven to 350 degrees farenheit. In a large bowl, mix all ingredients together, except the mozzarella. Pour the mixture into a casserole dish and bake for 30 to 40 minutes. When nearly done, cover with mozzarella cheese and continue to bake until melted.

Friday, January 28, 2011

Apple-Berry Cobbler

2 cups diced apples
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup sliced strawberries
1 cup sliced rhubarb
1 cup plus 2 cups sugar
1 tablespoon lemon juice

In a large bowl, mix the fruit, 1 cup sugar, and lemon juice. Pour into a 9 X 13 inch cake pan.


1 cup butter
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Preheat the oven to 350 degrees. In a mixing bowl, cream the two cups of sugar, butter, and eggs with an electric mixer. Add the flour, baking powder, salt, and milk. Mix well. Spread over the fruit. Bake for 1 hour.

Yields 16 to 20 servings.

Seafood Chowder (for a crowd!)

2 cups diced onions
10-12 potatoes, peeled and diced
10 pounds haddock
3 pounds peeled shrimp, raw
3 pounds scallops
5 cups cooked lobster meat, chopped
1 gallon heavy cream
2 sticks butter
Salt and pepper to taste

In a large saucepan with water two inches from the bottom, bring the onions and potatoes to a boil until the potatoes are slightly cooked. Add the haddock and stir until the fish just starts to flake apart. Turn down the heat to medium. Add the shrimp and scallops, and cook on medium heat until the scallops are done. Add the lobster meat, heavy cream, butter, and salt and pepper to taste. Cook on low until the butter melts. Do not boil. Yields 20 quarts.

Detroiter Chicken Soup

1/4 cup onion
1 rib celery
1 1/4 pounds raw chicken
12 cups water
1/4 cup chicken base
1 1/4 pounds wide egg noodles
lemon pepper

Chop the lemon and celery. Cut the chicken into small pieces. Put all the ingredients into a large stockpot and bring to a boil. After boiling for 3-5 minutes turn the heat down and simmer for 30-45 minutes. Yields 6-8 servings.

Hobo Soup

1 3/4 pounds ground beef
1 1/2 cups tomato sauce
12 cups water
3 cups kidney beans
1 tablespoon beef base
1 1/2 cups diced tomatoes
1 1/2 cups green beans
1 1/2 cups corn
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 1/2 ounces diced green chilies
3 dashes hot sauce

Cook and drain the ground beef. Combine all the remaining ingredients in a large stockpot. Bring to a boil, add the meat, and hold the boil for 20 minutes.

Monday, January 17, 2011

Potato Pancakes

6 large potatoes, peeled and grated
1 large onion, grated
2 eggs, well beaten
2 tsp. sugar
1 tbsp. all-purpose flour
3 tbsp. cracker meal
1 tsp. salt
pepper to taste
dash of cayenne pepper
canola oil for frying

Place grated potatoes and onion in a cheesecloth and squeeze out excess water. Place drained mixture into a large bowl and add eggs, sugar, flour, cracker meal, salt, pepper and cayenne pepper; mix well. In a non-stick skillet over medium-high heat, add some oil. Form mixture into balls, press out excess liquid and carefully drop into hot oil. Press flat and fry for four minutes on each side or until browned and well-done. Drain on paper towel. Serve with sour cream or applesauce. Makes six (two-pancake) servings.

Stuffed Cabbage Rolls

2 large heads of cabbage, cored
2 tbsp. butter
1/2 cup onion, diced
2 lb. ground beef
1 cup rice, cooked until just tender
2 eggs, lightly beaten
2 garlic cloves, minced
1/2 tsp. paprika
salt and pepper to taste
2 15 ounce cans flavored tomato sauce

Preheat oven to 350 degrees farenheit. Steam cabbage, peeling off outer leaves as they cook. Set leaves aside until entire head is dismantled. Cut away rib from center of each leaf, taking care not to cut leaf itself. In a medium skillet over medium heat, add butter. Once melted add onion and saute for five minutes. In a small bowl, combine sauteed onion, beef, cooked rice, eggs, garlic, paprika, and salt and pepper to taste; mix well. Spoon about 1/3 cup of the filling in center of each cabbage leaf. Fold to make a sealed "envelope" around filling. Place rolls in a large baking dish, seam side down. Repeat until all filling is used. Pour tomato sauce over top of rolls and cover with foil. Bake for 1 to 1 1/2 hours or until cabbage is very tender. Makes 12 two-roll servings.

Sunday, January 16, 2011

Apple Crisp

2 pounds Granny Smith apples
1/4 cup apple cider
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup butter

Peel and slice apples. Put apples in buttered casserole. Add apple juice. Combine sugars, nutmeg, cinnamon, salt, and flour. Cut in butter. Spoon evenly over apples. Cover and bake in 350 degree oven for 30 minutes. Serve warm with ice cream.

Baked Macaroni Deluxe

1 pound cooked Italian sausage
1 pound large elbow macaroni
1 pound ricotta
spaghetti sauce
1 pound mozzarella cheese, thinly sliced
1 cup grated Parmasean cheese

Coarsely crumble cooked sausage. Cook macaroni according to package directions. Drain and rinse. Combine sausage, macaroni, and ricotta and mix thoroughly. Cover bottom of a 3-quart casserole with a layer of sauce, a third of the macaroni mixture, topped with sauce, slices of mozzarella, and a sprinkling of Parmasean. Repeat layers until all ingredients are used. Bake at 400 degrees farenheit for 30-35 minutes--until cheese is melted.

Zuppa Inglese

2 cups milk
grated zest of 1/2 lemon
4 egg yolks
1/3 cup sugar
1/2 cup sifted flour
1 tbsp. brandy
12 ounce sponge cake, cut into 1/2 inch slices
5 tbsp. cherry brandy
5 tbsp. Strega liqueur
3 tbsp. apricot jam
fresh whipped cream
chopped toasted nuts

Heat the milk and lemon zest in a saucepan. Remove from the heat when small bubbles form on the surface. Whisk the egg yolks. Gradually add the sugar and beat until pale yellow. Beat in the flour. Stir in the milk, through a strainer, and pour into a heavy saucepan. Bring to a boil, whisking constantly. Simmer, stirring constantly, for five minutes. Off the heat, add the brandy and the butter. Allow to cool, stirring to avoid a skin. Brush the cake with the cherry brandy on one side and the Strega liqueur on the other. Spread a thin layer of the custard over the base of a serving dish. Line with a layer of cake. Cover with some of the custard. Add another layer of cake. Heat the jam in a small saucepan with 2 tablespoons of water. When it is hot, brush it evenly over the cake slices. Continue layering and end with custard. Cover with foil and chill for at least three hours. Serve decorated with cream and nuts.

Saturday, January 15, 2011

Oatmeal Muffins

1 cup cooked oatmeal
1 1/2 cups flour
3 tsp. baking powder
3 tbsp. sugar
1/2 tsp. salt
1/2 cup milk
1 egg
1 tbsp. melted butter

Mix and sift flour, salt, and baking powder. Work in oatmeal; add gradually milk, well beaten egg, sugar, and melted butter. Bake in a greased muffin tin for 35 minutes at 375 degrees farenheit.

Gnocchi di Ricotta e Spinaci

2 lbs. fresh spinach
1 1/2 cups ricotta cheese
4 tbsp. freshly grated Parmasean cheese plus extra to serve
3 eggs, beaten
1/4 tsp. grated nutmeg
4 tbsp. plain flour
8 tbsp. melted butter
freshly ground black pepper

Place the spinach in a large pan and cook for five minutes, until wilted. Leave to cool, then squeeze the spinach as dry as possible. Process in a blender or food processor, then transfer to a bowl.

Add the ricotta, Parmasean, eggs, and nutmeg. Season with salt and pepper and mix together. Add enough flour to make the mixture into a soft dough. Using your hands, shape the mixture into 3 inch long gnocchi, then lightly dust with flour.

Bring a large pan of salted water to a boil. Gently slide the gnocchi into the water and cook for 1-2 minutes, until they float to the surface. Remove the gnocchi with a slotted spoon and transfer to a warm plate. Pour over the melted butter and sprinkle with extra Parmasean cheese, serving at once.

Friday, January 14, 2011

Hearty Bean and Barley Soup

2 pounds dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 pound ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
10 ounces consomme
1 teaspoon salt
1 teaspooon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalapeno peppers, split and seeded

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2 1/2 hours, stirring occasionally. Should yield 5 1/2 quarts. May be frozen, if desired.

Chili Con Carne (Easy and Quick!)

1 pound coarsely ground beef
1 medium onion, chopped
1 15 ounce can of kidney beans (undrained)
1 14 ounce can whole tomatoes (undrained)
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed cumin seed

Cook ground beef and onion in a large skillet until browned, stirring to crumble meat. Drain.

Stir in beans, tomatoes, chili powder, oregano, salt, and cumin seed. Reduce head and simmer, uncovered, for 15 minutes, stirring occasionally.

Victoria Sponge Cake

1 1/2 cups self-rising flour
pinch of salt
3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
raspberry jam
powdered sugar

Preheat oven to 350 degrees farenheit. Butter two 7 inch cake pans. Place the ingredients in a mixing bowl and blend by hand. Divide the mixture between the two pans and smooth the tops. Bake in the center of the oven for 25-30 minutes or until a knife inserted in the center of the cakes comes out clean.

Place one of the cooled cakes on a serving plate and spread with raspberry jam. Place the other cake on top, then dust with powdered sugar. A stencil may be used if you wish to create a design on the cake top.

Apple Cake

This is a lovely cake, served warm or cold.

2 1/4 cups self-rising flour
2 tsp. baking powder
1tsp. ground cinnamon
1/2 cup granulated sugar
1/4 cup melted butter
2 eggs, beaten

For the topping:

2 apples, peeled and cored
1 tbsp. butter, melted
4 tbsp. brown sugar
1/2 tsp. ground cinnamon

Preheat the oven to 400 degrees farenheit. Butter an eight-inch cake pan. Sift the flour, baking powder, and cinnamon into a bowl. Add the sugar. Whisk the butter, eggs, and milk, then stir these in as well. Pour the mixture into the cake pan, smooth the top, then make a shallow hollow around the edge. Slice apples thinly. Arrange around the circumference of the cake. Brush with the butter, then sprinkle over with brown sugar and cinnamon.

Bake for 45-50 minutes or until a knife inserted in the center comes out clean. May be served immediately or when cooled.

Thursday, January 13, 2011

Lobster Chowder

1 (2-pound) lobster
2 tablespoons butter
4 crackers, finely pounded
4 cups milk
1 slice onion
1 cup cold water
paprika or cayenne

Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster and crackers; scald milk with onion, remove onion and add milk to mixture. Cook shell ten minutes in cold water to cover, strain, and add broth to mixture with diced lobster. Season with salt and paprika.

Potato Stuffing

2 cups hot mashed potato
1 1/2 cups soft stale bread crumbs
1 finely chopped onion
1/2 cup butter, softened
1 egg
1 teaspoon salt
1 1/2 teaspoon sage

Add together potato, bread crumbs, butter salt, and sage, then add onion. Stuff poultry with mixture before roasting.

Casserole of Rice and Lamb

Line a casserole dish, slightly buttered, with steamed rice. Fill the center with two cups of cold, finely chopped lamb, well seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice; then add one-fourth cup cracker crumbs, one egg, slightly beaten, and enough hot stock or water to moisten. Cover lamb with rice, cover rice with buttered foil to keep out moisture while steaming, and steam for 45 minutes at 300 degrees.

Corned Beef Hash

Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fatty, discard most of the fat. To chopped meat add an equal quantity of cold boiled potatoes, chopped into small pieces. Season with salt and pepper, put into a hot buttered frying pan, moisten with milk or cream, stir until well mixed, spread evenly, then place on a low flame so it may slowly brown. Turn, and fold onto a hot platter. Garnish, if desired, with sprigs of parsley.