Mom's Recipes Here, please note WE MEASURE NOTHING!!!

Turkey Pot Pie (watchin calories)

2011-03-22T15:15:00.000-04:00

In an effort to still have "comfort" food and still watch calories, I made a Turkey Pot Pie and it was delicious:

Turkey Pot Pie

2 cups Roasted Turkey Breast 352 calories
1 can Cream of Celery Soup 181 (1 cup)
1/2 cup skim milk 45 cal
1 medium Yukon Gold potato (diced) 100 cal
1 small Vidalia Onion (diced) 60 cal
1/2 cup green peas frozen 62 cal
3/4 Pillsbury Pie Crust (1 piece) 600 cal

Mix ingredients together, place in casserole sprayed with Pam. Top with pie crust to cover top of pie.

Place slits in pie crust.

Bake at 350 until crust is crispy brown.

Divide into four servings.........about 350 calories each.

St. Patrick Day Corned Beef n Cabbage

2011-03-18T11:21:00.001-04:00

On March 16th every year, fill the bottom of your crockpot insert with onions, carrots and celery.
2 onions,
4 ribs of celery
4 carrots
In large chunks
Take your brisket out of packaging. Salt, pepper, and garlic, rubbing all over. Cut in half if necessary to fit in crockpot. Put on top of vegetables. Take the seasoning packet that came with the brisket plus two bay leaves and put over the top of the brisket. Then add about 1 and a half bottles of Killian's beer. (Or closest kind on sale at FL that week-Killian's was $9.59/12)

Put top on and leave in refrigerator overnight.

The next morning, put insert in crockpot and turn on Low. Go to work and relax. The house is not burning down. You can go home and check at lunch or call Webb and he will do it. (ha)

When you get home at 5:00 or so, cut up potatoes (or use small red ones), put in with meat and turn on High. Let those cook a while, then add cabbage on top to get it "steamed". Depending on how you like your cabbage can take from 15-30 mins.

Broccoli & Sundried Tomato Cornbread

2011-02-28T09:06:00.002-05:00

1 package of Jiffy cornbread mix
4 eggs
half stick (4 tbsp) melted butter
1 small onion, chopped
1/4 cup sundried or oven dried tomatoes, chopped
1 1/2 cups of fresh steamed broccoli florets, chopped (10 oz. frozen chopped broccoli can be substituted)
1 cup of ricotta cheese
1 tsp salt
1/4 cup of grated Parmesan cheese
Mix all ingredients together in a large bowl
Butter and grease a loaf pan (or line with parchment paper....easier), and spoon batter into pan.
Bake 40 minutes at 400
serve warm but also good the next day and the next!

Sunny Skillet Breakfast

2008-10-13T14:11:00.001-04:00

Ingredients

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 teaspoon salt, divided
6 large eggs
1/4 teaspoon pepper

Preparation

1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.

4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.

Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.

Fig Preserves

2008-08-05T11:10:00.002-04:00

Old fashioned recipe for fig preserves.

Ingredients:

6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed

Preparation:

Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices. Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions.
Makes 5 to 6 pints

Corned Beef and Cabbage

2008-06-26T12:01:00.003-04:00

Corned Beef and Cabbage

CORNED BEEF & CABBAGE

Ingredients: Large beef brisket, corned Dozen or more small onions, peeled 2 pounds of potatoes, at least One head of cabbage, cut into large wedges Some water

Condiments: Hot mustard Horseradish

Cover half the onions and the brisket with water in a large pot with a steady lid; put the pot on the back of the stove and simmer slowly for several hours. When the meat is penetrable by a dull fork in the hand of a weak small child, then your work is nearly done. Put the brisket on a warm platter and boil the cabbage wedges in the pot liquid 15 minutes. At the same time, boil the potatoes and the rest of the onions in a separate pot of water, 10 minutes or so. Add the onions and potatoes to the platter, and serve all with a glasheen of stout or whiskey. Youll have a noisy party soon enough.

"Corned beef and cabbage is a dish with roots in New England, rather than in Ireland. Imagine if you can the amazement of the American cousins when they visit the ould sod and discover that no one there has much opinion of corned beef on St. Patricks Day. Still, it is a grand dish if eaten once a year on the Seventeenth of March, particularly if stout and whiskey are served." ~ Martin Finnucane

Easy Blackberry Cobbler

2008-06-21T10:23:00.003-04:00

EASY BLACKBERRY COBBLER

3 c. blackberries 3/4 c. sugar
1 c. flour
1 c. sugar
2 tsp. baking powder
1/2 c. milk
1/4 lb. butter

Melt butter in 8 x 8 pan.

Mix blackberries and 3/4 cup sugar.

Mix flour, 1 cup sugar, baking powder, and milk.

Pour mixture into melted butter; spread evenly.

Pour berry mixture on top.

Cake should cover the berries and be golden brown when done.
Bake at 350 degrees for about 25-30 minutes.

Serve warm with milk on top or ice cream.

Payday Extravaganza aka Splurging

2008-06-20T08:57:00.005-04:00

Standing Rib Roast
with YORKSHIRE PUDDING
compliments of Jake Horowitz, Thanks Jake!
If the English can do this, you can, too.
Important. Read the label to determine the weight of the roast. Multiply the weight by 17 minutes for rare, 19 minutes for medium rare, 21 minutes for medium, and so forth. 28 minutes for well done. (Some very agreeable people overcook their roast beef . Just fancy.) Weight x Minutes = Total Time in Oven. Pre-heat the oven to 550 F. Wipe the roast with a damp cloth, and dust with salt and handmilled pepper. Set roast, bone side down, in a roasting pan. Put the roast in the hot oven and start the clock. After fifteen minutes, turn down the thermostat to 300 F. Do not open the oven door to have a little peek. There’s not much to see, and you’ll spoil the effect of the oven gradually cooling to 300 – it should not happen all at once. For the last ten minutes, raise oven temp to 450 F. At the end of allotted time, take the temperature of the thickest part of the roast: 140 for rare, 150 for medium rare, 160m for medium, 170 for medium. Or don’t take the temperature (living on the edge). You’re not done yet. Remove roast to a warm platter, cover with foil tent for 25 minutes before carving. Do not touch it with a knife for twenty-five minutes.

While you wait, your 450 F. oven is ready to bake Yorkshire Pudding: make a batter of 1 cup flour, 1 cup milk, 2 eggs, pinch salt. Put 1/2 cup pan drippings from the roast in a baking pan; or use the roasting pan if it’s not too big. Pour the batter over the drippings and bake 25 minutes at 450 F. It will become big and brown, and will oddly resemble a mammoth pop-over. Cut the Yorkshire pudding into large pieces and serve with the roast; horse radish, roasted Brussells sprouts and potatoes and shallots, and a pint of bitter are recommended. Have a good time.

SPAM & Pineapple Love

2008-06-16T10:23:00.001-04:00

1 can SPAM

1 small can pineapple slices

(better in syrup, but own juice healthier)

Whole cloves

Slice Spam loaf into serving slices, not cutting all the way through. On each slice put in whole cloves across the top. Place a pineapple slice between each slice. Pour pineapple juice over loaf and bake. 350 for about 20 minutes.

Remove cloves and serve.

RECESSION MENU ALERT!

2008-06-13T22:18:00.005-04:00

In these hard times of high living costs the recipes being featured will hopefully help you get creative in the kitchen with cheap grocery items that you may have never experienced! ENJOY!

Recession Menu Salmon Cakes

2008-06-12T16:19:00.004-04:00

1 can salmon, drained

1 small onion grated

1 small potato grated

1/2 cup red pepper chopped

2 eggs

1/4 cup Panko crumbs

salt pepper garlic powder to taste

2 T. Old Bay Seasoning
fresh squeezed lemon or lime juice

Mix all ingredients and chill in refrigerator for an hour or better over night to reduce liquid. When ready to prepare, form a ball and squeeze out any liquid then form into patty and dredge in Panko crumbs. Place in skillet with olive oil over medium high heat. Let brown completely on one side. Turn one time. Serve with cocktail sauce: 1/2 cup catsup, lemon/lime juice and horseradish to desired "heat".

Good served with quick slaw.

2 cups cabbage shredded

(red works well too for a change)

1/2 onion grated

salt

pepper

Packet of Splenda

1/4 cup vinegar

1/4 cup mayonnaise

Mix and chill. Can also add celery seed.

Recession Menu Tuna Casserole

2008-06-11T09:45:00.003-04:00

Everyone remembers the old Tuna noodle casserole that saved all our budgets as young wives. A can of tuna, a can of soup, some peas, some noodles and leftover potato chips for the topping! For some reason it all worked. We get those old cravings some times, but thankfully we've been able to up the ante a little bit and make it a little more healthy and a little more interesting.

REVISED Glen Lennox Tuna Casserole

1 Cup Noodles of choice (New whole grain make it a little

healthier)

2 T Butter (Smart Balance)

3 T Flour

1/2-3/4 cup skim milk

1 large can chunk white tuna in water (2 "packets")

1 cup green peas

1 cup Gruyere cheese grated

Topping of choice

Cook noodles according to directions, place in colander. In pot met butter and stir in flour to make "paste" and just enough to cook flour to remove "raw" taste. Add milk and bring to thickened consistency. Add tuna, noodles, peas that are just run under some hot water in colander. When mixed thoroughly, add cheese until it melts. You can actually serve this like this or you can put in casserole dish, top with some crushed cracker crumbs, or French onion rings, and a little more cheese. Bake in 350 degree oven just to melt and brown the cheese on top.

Serve with arugula salad and viola! dinner!

Leftovers are even great chilled!

Stuffed Chicken Breast and Couscous

2008-06-09T16:13:00.002-04:00

4 split chicken breasts with skin
1 small pkg. goat cheese "log"
8-10 fresh basil leaves, or rosemary or cilantro or a combination of your choice!
Salt, pepper, garlic powder

Slide fingers under skin of chicken to loosen.
Season breasts with salt, pepper, garlic powder.
Slice goat cheese into little rounds
Put two under skin of chicken (depending on size of split breasts. If smaller, just put one "round")
On top of the cheese spread fresh herb leaves over cheese.

Bake at 350 for about 45-55 mins until brown.

Couscous

1 1/4 cup water
1 cup Couscous
2-3 Bay leaves
1/2 tsp. Cinnamon
salt pepper

Bring water, bay leaves, salt, pepper, cinnamon to boil.
Stir in Couscous, cover and remove from heat.
Can also use broth instead of water for more flavor.

Not mom but farmer's daughter

2008-05-15T14:51:00.001-04:00

Blood Orange Cake - THE RECIPE

1 lb. organic blood oranges (3–4 oranges) (You’re eating the skin and all here, so it’s important to use oranges that haven’t been sprayed if at all possible. To remove any wax, wash oranges in warm, soapy water and rinse well.)
6 large eggs
1 cup and 3 tablespoons white sugar
2 1/3 cups almond flour (or finely ground and sifted whole raw almonds)
1 1/4 teaspoons baking powder

1. Butter and flour 8-inch springform pan and line it with parchment paper cut exactly to fit bottom of pan. Preheat oven to 375 degrees.

2. Place oranges in saucepan and cover with cold water. Weight oranges down with plate, and simmer for 2 hours until tender. (Alternately, cook in pressure cooker for 15 minutes.)

3. Remove oranges from water and allow to cool. When cool enough to handle, split oranges open and remove seeds.

4. Place whole oranges, eggs, and sugar in food processor, and pulse on and off until oranges are pureed and everything is well mixed.

5. Add almond flour and baking powder, then pulse to combine. Pour mixture into pans and bake for one hour or until toothpick inserted in center of cake comes out clean.

6. After 45 minutes of baking, check to see if cake is browning on top and cover lightly with piece of greased foil for 15 minutes if necessary.

7. Let cake cool completely in pan. Top with powdered sugar and serve.

Place whole oranges, eggs, and sugar in food processor, and pulse on and off until oranges are pureed and everything is well mixed

I like this cake plain, or with whipped cream, but my favorite way is with buttermilk ice cream and sautéed pineapple

Flank Steak with Mojo Relish

2008-04-22T10:56:00.002-04:00

Ingredients

1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) flank steak, trimmed
2 cups diced, peeled orange (about 2 oranges)
3 tablespoons chopped fresh mint
1/4 teaspoon hot pepper sauce (such as Tabasco)
6 pimiento-stuffed olives, minced
Cooking spray

Preparation

Combine orange juice, lime juice, and garlic in a small bowl. Reserve 2 tablespoons juice mixture in a medium bowl; set aside. Add cumin, salt, and pepper to remaining juice mixture. Place steak in a shallow dish; brush evenly with spice mixture. Cover and chill 20 minutes.

Preheat broiler.

Combine reserved 2 tablespoons juice mixture, orange, mint, hot pepper sauce, and olives in a bowl; toss gently.

Place steak on a broiler pan coated with cooking spray; brush remaining marinade over steak. Broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut into thin slices. Serve with orange mixture. A side of black beans goes well with this meal!

Squash Casserole

2008-03-10T10:39:00.002-04:00

3-4 medium yellow squash(thinly sliced)
1 onion (sweet or Vidalia) (thinly sliced)
1/2 stick butter
1 cup Extra Sharp Cheddar Cheese (grated)
1 egg
1/4 cup - 1/2 cup Milk
1/2 sleeve Saltine crackers (crushed)
salt and pepper

In a casserole layer sliced squash, sliced onion, salt, pepper, butter pads, cheese, then second layer. Top with crushed crackers, butter. Beat together egg and milk. pour over casserole. (May need a little more milk, depending on how deep the casserole. Press down on the casserole.) Bake at 350 for 45-min. to an hour or until top is browned. I've also used zucchini with the yellow squash and patty pan squash. What's fun about cooking is you can adjust recipes to your liking!

Black Bean & Pesto Lasagna

2008-02-22T12:04:00.006-05:00

Black Bean & Pesto Lasagna

Inspired from the Red Onion Cafe days in Boone, NC

Black Bean Sauce:
2 cans Black Beans, drained
1 can diced tomatoes and chiles
2-3 tablespoons Fajita Marinade mix (ie: cumin, chili powder, red pepper, garlic powder, etc)
even with dry spices I still like to add some chopped garlic cloves and a nice hot pepper
Couple splashes of some cold beer
3-4 green onions, chopped
bring to boil and then simmer for a few minutes

Whip some ricotta cheese with two eggs, grated parmesan, salt and pepper to taste

Basil Pesto - You can find good pesto everywhere, but hopefully it’s a time of year you can make your own. I use about a cup for this recipe.

Assembly begins with a little bit of black bean sauce and dallop of pesto in a lightly-greased lasagna dish.

Next, a layer of lasagna noodles. I have really been satisfied with the NO Boil lasagna noodles but I have been curious about making my own ever since Justin’s Ravioli Party post.

Then some black bean sauce, pesto, and ricotta mixture, be liberal (order doesn’t really matter)

Sprinkle with some mozzarella, romano and /or parmesan.

And then a layer of pasta and repeat this process until you have reached the top of the dish. (note: save some of the black bean sauce for serving time)
I like to finish the top layer with a checkerboard pattern of Orange and White Cheese’s
Mozzerella and American, or Monterry Jack and Chedder, I just like calling them by color!
Cover with foil, I use two sheets, wrapping each side of dish and forming the two sheets together in the middle, looking kind of like a tent with a little vent hole.

Bake at 350 for about 45 minutes, let cool down before serving.

I actually like this better the next day, and it’s easier to serve. Put serving in a nice lasagna bowl and pour some of the black bean sauce over the lasagna, cover with a slice of orange and white cheese and microwave until heated and melted. (I like to cut each slice of cheese into 4 squares and make a really cool checkerboard pattern on each serving)

As always, adjust to your liking, that is the fun part about cooking, If you see something you don't like just change it!

Mom's Chicken Pie

2008-02-18T09:26:00.001-05:00

Mom’s Chicken Pot Pie

2 cups cooked chicken cubes (Can use turkey, too)
2 small potatoes diced
¾ cup green peas
½ cup pearl onions
1 can cream soup (cream of chicken, celery) Low Sodium/Healthy Request
½ cup milk
1 pie crust (Pillsbury or store brand)

Place all ingredients except pie crust in large bowl. Mix together.
Pour into casserole dish. Top with pie crust. Put slits in the pie crust.
You can brush pie crust with egg wash for golden browning.

Bake at 350 for about an hour or until pie crust is browned.

Mama's Good Short Ribs

2008-02-15T10:45:00.003-05:00

Mama’s Good Short Ribs

2-4 lbs. short ribs with or without bones
2-3 carrots sliced in big chunks
1 large onion in large chunks
1 cup of celery sliced with leaves
Flour for dredging
Salt
Pepper
Garlic Powder
1 cup red wine

1/4 cup balsamic vinegar
2 cups beef stock
¼ cup Olive oil
2 T. butter softened
3 T. flour

Season ribs with salt, pepper, garlic powder. Dredge in flour. Put olive oil in large pot, heat. Put in ribs and brown on all sides. After browning add carrots, onions, celery, wine, and beef stock. Cook on medium low heat for 4-6 hours. Can start one night, let cook, turn off and then reheat and cook a little longer the next day if you can’t cook for 6 hours at a time. Mix 2 T. softened butter with 3 T. flour to make a roux in small dish. When thoroughly mixed add to sauce to thicken. Bring to a boil to thicken. Makes a great “gravy” or sauce.

Serve with Horseradish Mashed Potatoes
4 small potatoes cut in uniform chunks
Salt and Pepper to taste
Butter
½ cup milk
3 T. Prepared Horseradish

Place potatoes in pot, add salt and pepper. Cover with water and cook on medium until potatoes are fork tender. Drain water. Place back on burner (still on) to let water left in them cook off. Use a manual potato masher to mash the potatoes. Add butter, horseradish, milk and more salt and pepper if needed (to taste). Use a large spoon to whip to desired consistency. Sometimes we like “smashed potatoes” and sometimes we like “mashed, whipped potatoes”

Darn quick chili

2008-02-07T15:36:00.000-05:00

Quick Chili
1 lb. ground beef
salt, pepper to taste
3 gloves garlic chopped
2 T. Chili powder
2 tsp. Tabasco (to taste)
1 onion chopped
1/2 green pepper chopped
1 can tomato paste
1 can kidney beans
1 can black beans
1 lg. can diced tomatoes
2 c. beef broth
1 dark beer
1 finely chopped hot pepper of your choice, try a habanero!

Brown meat, onion, green pepper, season. Add beans, tomatoes, broth and beer. Bring to light boil and simmer for a while.

Bortsch Soup inspired from Halinas - Chapel Hill, NC

2008-02-06T15:36:00.000-05:00

inspired from Halinas restaurant in the old Chapel Hill, NC!

A variation on the traditional Russian, peasant soup, can be served hot or cold.

1 lb beets
2 medium potatoes (about 4 oz. when mashed)
1 medium onion, chopped
2 tablespoons lemon juice
salt and fresh ground pepper to taste
2 cups vegetable stock or water
3/4 cup sour cream

for the garnish:
4 tablespoons freshly chopped chives or parsley
sour cream (optional)

Cook the beets until tender, then peel and slice. Boil the potatoes and mash them.
Put the cooled beets, mashed potato, chopped onion an dlemon juice in a blender or food processor and puree. Add salt and pepper, vegetable stock and sour cream and puree for a further 1 minute.
Place the soup in the fridge and chill for 1 hour, then pour into individual serving dishes and sprinkle a little chopped chives or parsley on top to garnish, follow with a dollop of sour cream if desired

Tripodis Deli (Patty Tripodi) Eggplant Parmesan

2008-02-05T09:03:00.000-05:00

My mom made this for my birthday one year! The Tripodis use to have a deli near University Mall and have had a very successful catering business for many many years!

1 medium Eggplant
Peel, Slice, Eggplant (you can salt and leave on paper towels to remove some of the bitterness)
2 eggs/2T water/beat together
flour
"Progresso" Italian Bread Crumbs (or Panko)
Dip dry Eggplant in flour, pat in, dip in egg mixture
Press (coat) in breadcrumbs
Brown in olive oil, drain on paper towels
Place Eggplant in "greased" casserole with grated fresh parmesan, romano, mozzarella cheese

Bring your favorite spaghetti sauce to a boil, this recipe specifically calls for Ragu chunky mushroom sauce, and adding 2T oregano, 2T Basil, 1tsp garlic powder. But you could also let your imagination run wild here with unlimited saucy options!
Pour sauce over Eggplant & Cheese and top with Bread Crumbs and extra Parmesan!

Bake 30 minutes @350 degrees
Taste even better the next day!

Swooze and Mom's Vidalia Onion Dip

2008-02-04T15:11:00.000-05:00

Vidalia Onion Dip or any available Sweet Onion, like Walla Walla, Maui, Oso Sweets!

1 Vidalia Onion chopped
1 8 oz pkg. Cream cheese (can be fat-free/low fat)
1/2 c. mayonaise
1/2 c. Grated Parmesan cheese
2 T. paprika (Hungarian Hot Paprika is my favorite!)
dash of tabasco

Chop onion, mix with softened cream cheese and mayonaise. Put into casserole. Top with Parmesan and paprika. Bake at 350 until warm, bubbly and cheese slightly browned on top. About 20-30 minutes. Best served with Large Scooper Fritos or try toasted bread, bagel wafers, vegetables, or your favorite crackers!

Artichoke Dip

2008-01-28T11:16:00.000-05:00

Look for several Dip recipes this week in anticipation for the Superbowl weekend!

Artichoke Dip

1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 cup mayonnaise (Duke's is my favorite!)
1/3 to 1/2 cup grated Parmesan cheese (buy the good stuff!)
1 garlic clove, minced
Dash hot pepper sauce (optional)
Hungarian Hot Paprika (My Favorite)
Toasted & Buttered Bread slices

Instructions:

1. In a large bowl, combine the artichoke hearts, mayonnaise, Parmesan cheese, garlic and hot pepper sauce. Place in a 1 quart greased baking dish. If desired, sprinkle with paprika.
2. In an uncovered baking dish, bake at 350 degrees for 20-25 minutes or until top is lightly brown. Serve warm toasted and buttered bread slices. (I use a hoagie roll and slice thin round slices after the bread has been toasted!) Also, you can add spinach to make a great Spinach-Artichoke dip that is also very yummy! ENJOY!

2008-01-24T09:02:00.000-05:00

Brown Brothers' Sausage Potato Soup

Like the Olive Garden Toscana Soup

Every year Brown Brothers' Plumbing Co. gives 10 lbs of fresh sausage to our office for Christmas. There is a mad dash to get it. One year I tried to copy the Olive Garden Sausage Potato Soup.

1 lb. Favorite Sausage (out of casing)
1 Large onion sliced
2 Medium potatoes cubed
1 Large clove of garlic, minced
2 cups of Kale sliced
Chicken Broth
3 T. Butter
Water
Salt
Pepper
1 cup of skim milk

Brown sausage, onion, potatoes, garlic. Add chicken broth, water, butter, salt, pepper. Simmer. Before serving add kale, and milk.

For a thicker soup add a can of potato soup or instant potato flakes.

Serve with crusty bread.

Quick Vegetable Soup

2008-01-23T11:47:00.000-05:00

Mom's Quick Vegetable Soup

1/2 lb ground beef
2 large carrots sliced/chopped
1 large onion chopped
2 medium potatoes chopped
(washed/I never peel potatoes)
2 stalks celery chopped
1 can diced tomatoes
1 packet of Splenda
3/4 cup frozen green peas
1 cup frozen corn (white shoe peg good)
1 can creamed corn (frozen creamed corn
is best when you can find it. Comes in a tube
like sausage. Use about half a tube)
2 cups vegetable or chicken broth
1 cup of water
Salt
Pepper
Garlic powder1 T. Basil

Brown ground beef, add carrots, onions, celery and potatoes. Add broth, tomatoes, Splenda, creamed corn and water. Stir in peas and corn after soup has simmered a while.

Great with Grandmothers Jalapeno cornbread, crusty bread or saltines.

Grandmother's Jalapeno Cornbread

2008-01-22T14:34:00.000-05:00

Grandmother's Jalapeno Cornbread

1 box Jiffy Cornbread Mix

1 can creamed corn

1 small can jalapeno peppers drained

(or Green Chiles)

1 cup shredded sharp cheddar cheese

1 egg

Mix together, top with more cheese.

Bake at 350 a little longer than box directions, until cheese on top has browned a little. Let set. Cut in squares.

Split Pea Soup

2008-01-22T09:33:00.000-05:00

Split Pea Soup

Best time to make this is after having a Spiral Ham!
But can be done using smoked turkey parts that can be found in most grocery stores these days. Wings and legs best.

1 pkg. green split peas
1 large onion sliced/chopped
2 celery stalks chopped
1 clove of garlic chopped
1 ham bone (or smoked turkey part)
1 T kosher salt
1 T ground pepper

Wash and drain peas, put in a large stockpot with the vegetables, ham bone and 2 1/2 quarts of water. Bring to a simmer. Cover and simmer stirring occasionally. Cook about 2 1/2 hours.

Remove bones, chop any large ham pieces into smaller bite size, stir, puree or use a potato masher for consistency you want. Can use a food processor, but not really necessary if you cook long enough.

Great with croutons or the fresh baguette slices.

Great for a cool winter day.

Ladle into bowls.

Lena's Spaghetti

2008-01-18T10:27:00.000-05:00

Lena's Spaghetti - This is my Mom's VERY FIRST SPAGHETTI RECIPE EVER!!
Thank You Lena!

1 lb. ground beef

1 onion chopped

2 cups of mushrooms

1/2 green pepper chopped

1 can tomato soup

1 can mushroom soup

1 can tomato paste

1 soup can of water

salt, pepper to taste

3 T. Oregano

3 T. garlic powder

1 tsp. Tabasco Sauce

Brown ground beef, onions, green peppers, then add mushrooms. Add seasoning, soup, tomato paste and water. Simmer.

Today's spaghetti sauce everything is pretty much the same without the soup, but I do use Classico Tomato and Basil Sauce. I also use a lot of fresh basil when I have it and garlic cloves (usually about 3-4 chopped when browning the meat). Most of the time I add some red or white wine (about 3/4 cup), whatever is available. When cooking with any kind of tomato sauce, etc. I always add at least one packet of Splenda. Not sure where I learned this tip, but it works in all tomato dishes. Another good way to fix this is using turkey Italian sausage either the hot or sweet. When using the hot, you can leave out the Tabasco.

Serve over noodles. When cooking noodles, I always add about a teaspoon of olive oil to the water.

I have started using the multi-grain pasta. When you use this, it takes a little longer to cook.

Spinach Lentil Stew

2008-01-17T15:44:00.000-05:00

Lentil-Spinach Stew
There is no way you can eat just one bowl of this soup! The first time we had this we decided if we ever had a restaurant we would charge a $1.00 for the first bowl, $2.00 for the second, $3.00 for the third and so on!

Simple and Delicious!

1 medium onion
3-5 cloves garlic
(6oz, 1 cup) split red lentils
1 (14oz) can chopped tomatoes (with juice)
4 cups Vegetable Stock (more or less depending on the consistency soup you like)
1 tbsp Worcestershire sauce, or dark soy sauce
1/2 tsp kosher salt & fresh ground pepper
1 tsp dried thyme
1 tsp ground fennel seed (this is what makes you keep coming back for more!)
1 bay leaf
2 medium carrots
(9oz) fresh or frozen chopped spinach
1 tbsp balsamic vinegar or red wine vinegar (add with each serving)

1. Chop the onion.
Sauté in olive oil until soft but not browned.

2. Meanwhile, chop the garlic and rinse the lentils.

When the onion is soft, add the garlic, lentils, tomatoes, vegetable stock, Worcestershire / soy sauce, salt, thyme, fennel and bay leaf to the pan, along with (2-4 cups) stock.

3. Bring to a boil, then reduce heat, cover pan, and simmer for about 20 minutes, until the lentils have started to break up. Stir occasionally.

4. Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes.
If using fresh spinach, wash, remove large stalks and chop roughly.

5. Add the carrots and spinach to the pan.
Stir until mixed, and until frozen spinach has defrosted.
Cover and simmer a further 15 minutes, or until lentils and vegetables are cooked.
Remove bay leaf.

Using frozen chopped spinach gives a more homogeneous texture - fresh spinach will be in larger pieces
I sometimes like a mixture of the two.

As always, adjust to your liking! We never really "measure" or follow a recipe exact! That is the major joy of preparing and cooking food, especially SOUPS!... ENJOY!!

Mom's best pizza EVER!

2008-01-16T20:07:00.000-05:00

New York Style Pizza dough
Fresh Mozzarella from Deli
(or regular shredded Mozzarella cheese)
Roma Tomatoes sliced thin
ground beef
1/4 thinly sliced onion (we used red)
1/8 thinly sliced green pepper
8 mushrooms thinly sliced
4 to 6 sliced proscuitto from Deli
3 T. Garlic Powder
3 T. Oregano
Salt and Pepper

First off the PIZZA dough:

We found a great frozen dough in Harris Teeter called REAL NEW YORK PIZZA DOUGH out of Brooklyn, NY. Follow Thawing directions and press into a standard baking sheet pan, shape of your choice, we like oblong. Rub dough lighty with olive oil.

Slice fresh (or grated) mozzarella cheese as first layer of pizza
Add thinly sliced Roma tomato slices
Crumble hamburger over tomato layer (not too thick)
Add thinly sliced onion, green peppers, mushrooms
Put on thin slices Proscuitto Ham
Sprinkle with Garlic powder, oregano, salt and pepper.
Then cover entire pizza with mozzarella cheese.
Cook according to dough package instructions.
Then top with grated fresh parmesan, and red pepper flakes if desired (always on the table at the Open Kitchen!).
425 for about 20 minutes, monitor for your preference.

My mom grew up with pizza at the Open Kitchen in Charlotte, NC.
We both agreed that this is the closest we have ever come to capturing their great flavors. Since my brother and I also enjoyed the Open Kitchen, this has become a generational thing. Nice to have it at home, now that we are out of the Open Kitchen range.

Adjust toppings to your preference! and ENJOY!
and Thanks to the Open Kitchen for inspiring and pleasing generations of Pizza Lovers!

Quick Corned Beef & Cabbage

2008-01-16T08:40:00.000-05:00

Mom's quick throw Together Corned Beef and Cabbage

From Paula Deen

1 can corned beef

4 slices bacon

1 small head of cabbage chopped

salt & pepper to taste

2 T butter

Fry bacon, take out of pan. Cook cabbage in bacon drippings until tender. Salt, pepper and add a little butter. (Paula added a lot, but really just a little taste will do). Stir in crumbled corned beef and heat through. Add crumbled bacon to top.

Can't beat it for a quick and very inexpensive dinner. For two people a half can of corned beef is enough and half the cabbage.

Mom's Microwave Shrimp Scampi

2008-01-15T10:49:00.000-05:00

Mom's Microwave Shrimp Scampi

1 lb. shrimp (peeled)

1 lb fresh mushroom sliced

3 T. butter

3 cloves garlic chopped

Juice of one lemon

2 T. cornstarch

1/4 cup white wine

1 tsp. kosher salt

1/2 tsp ground pepper

3/4 cup chopped fresh parsley

Melt butter in microwave. Add mushrooms and garlic, cook on high for 3 minutes. Add shrimp trying to keep larger ends to the outside of the dish. Cook 3 more minutes. Add wine and cornstarch. Cook until shrimp are all pink about 3 more minutes. Add parsley, salt, pepper. Stir. Serve over noodles or rice. Cooking times will vary by microwaves, but do not overcook. Test one of the shrimp when they turn pink to make sure they are firm, but overcooking will make them rubbery.

I use the Uncle Ben's 90 second pouches. This is good over the brown/wild rice mix. Noodles work too but we prefer brown rice!

Mom's Meatloaf

2008-01-15T09:09:00.001-05:00

Mom's Meatloaf:

1 lb ground beef/chuck
1/2 large or 1 small onion chopped
1/3 cup green pepper chopped
1/2 sleeve saltines crushed
( I use fat free, about a cup)
1 egg
1/4 cup milk
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 tsp. garlic powder
2 T. melted butter
1 can tomato paste
1/4 cup mustard
1/4 cup brown sugar (I use Splenda)
1/4 cup vinegar

In a large bowl, mix meat, onions, green peppers, crackers, egg, butter and milk. Salt, pepper, garlic powder, 1/2 can tomato paste, 1/2 mustard. Form loaf and put in pan. With the handle of a wooden spoon make several holes in the loaf.

In a small saucepan combine rest of tomato paste, mustard, brown sugar, 1/4 cup vinegar heat and mix thoroughly. Pour over loaf, coating sides.

Bake at 350 for one hour and 15 minutes.

*NOTE* This recipe is also good to "use what you have". No tomato paste? Use catsup, then use less brown sugar. No onions? use shallots! no green pepper? try a red or yellow pepper! or spice it up with a jalapeño! The joy about my Mom's cooking is there really are no "recipes" just guidelines to follow. All measurements are done with the eyes!

Webb's Cake

2007-12-13T09:45:00.000-05:00

My Mom actually found this recipe at AllRecipes.com

WEBB'S CAKE - and I haven't even tried to make it yet!
INGREDIENTS

3 cups baking mix
1/3 cup white sugar
1/3 cup packed brown sugar
2 teaspoons apple pie spice
1/4 teaspoon ground cinnamon
4 eggs
1/4 cup milk
1 cup apple pie filling
4 tablespoons butter
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Combine the biscuit mix, white sugar, brown sugar, apple pie spice, ground cinnamon, eggs, milk, mashed apple pie filling and the butter margarine. Mix until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove cake from oven and drizzle with glaze.
To Make Glaze: Combine the confectioners' sugar, milk and vanilla. Stir until smooth. Drizzle over the cake while it is still warm

Marion Blackburns Hamburger Pie

2007-10-04T12:19:00.000-04:00

O.k. A little hold-up in getting Mom's recipes but here is one for Hamburger Pie from my friend Marion Blackburn:

Hamburger Pie via old Betty Crocker

1 small chopped onion
1 lb. Ground Lean Beef
tsp. salt & pepper
dry mustard (optional)
2 garlic cloves
1 or 2 small can green beans
1 10 oz. can Tomato Soup (undiluted)
2 cups mashed potatoes (cooked or sliced)

oven to 350 degrees
-cook onion in pan until translucent
-add meat and brown
-add seasoning
-add green beans and soup
-pour into baking dish or round casserole dish
-put potatoes on top
Bake in oven for 30 minutes @350 degrees
Great! Green Beans are perfect!
ENJOY!

Mom & Tylers Pulled Pork aka "We're Rubbin a Butt"

2007-09-24T14:08:00.002-04:00

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce (adjust to taste!):
1 1/2 cups cider vinegar
1/4 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some red 'Shelby' slaw (better when made a day in advance!).

1 cup ketchup
1/4 cup brown sugar
1/2 cup vinegar
I also add some of the barbeque sauce, too.
Bring to a boil, pour over finely chopped cabbage.
Refrigerate