1/4 cup butter
Use an 8" square or round pan. Drain can of pineapple, saving the syrup. Place butter in 8" pan, melt in the oven while preheating to 375°F.
Nosh- to eat, to snack, food, a little taste of... Nostalgia- A bittersweet longing for things, persons, or situations of the past. Put them both together and you get "Noshtalgia" where food and memories come together to create a meal that lasts a lifetime.
Here’s something to ponder… is aspic a fancy name for
Jell-O? Or is Gelee` a fancy name for jellied salad? Or………? I did not realize how many points of view there were on this subject. My grandmother insists that aspics are always savory and Jell-O or jellied salads tend to be sweet. My aunt on the other hand says; “Jell-O is a jellied salad when you put vegetables in it”. For example my aunt makes a lemon Jell-O with shredded cabbage and carrots which she tops with a dollop of Miracle Whip salad dressing (really delicious by the way). This would be referred to as a jellied salad. Now my mother frequently made the lime Jell-O with cottage cheese and pineapple in it. If my mother made it in the Pyrex baking dish it was her lime Jell-O salad if she put it in her Jell-O mold it was her Jell-O mold fruit dessert. Needless to say it is quite confusing depending on who you talk to. I guess all that really matters with any food is that it tastes good, gets people together and conjures up some good memories in the process.
1 1/4 cups tomato juice
1/8 teaspoon crushed basil
1/4 teaspoon salt
1 (3 oz.) pkg. lemon Jell-O
3/4 cup white dinner wine
3 tablespoons white wine vinegar
1/3 cup crumbled blue cheese (optional but good)
Heat tomato juice, basil and salt to boiling. Add Jell-O and stir until dissolved. Remove from heat; blend in wine and wine vinegar. Chill until mixture begins to thicken. Stir in crumbled cheese.
Turn into small ring mold. Serve on salad greens, can be topped with sour cream. Flavor improves with age, can be made several days in advance. Serves 5-6.
In the summer months my Cousin Lori usually always has a couple of her homemade ice cream pies handy. When we come for dinner she just pulls a couple out of the freezer, puts on a pot of coffee and dessert is served. This last get together she had one with chocolate ice cream, Spanish peanuts and chocolate sauce as well as one with vanilla ice cream and strawberries. They are so good on a hot day and so much less expensive than buying those name brand ice cream cakes and pies.
1 pre-made pie crust (any flavor)
I would like to thank Chef John over at Foodwishes for naming me as a recipient of the Thinking Blogger Award! He gave me this award about a week ago, but I am just now getting around to making the announcement. Part of this great honor is that I must now give this award to five other blogs. It is so hard to choose only five out of the hundreds of truly amazing food blogs out there. But after careful thought I have chosen my five knowing that my five will choose their favorite five and so on (There is plenty of fame and notoriety to go around). I hereby bestow this Thinking Blogger Award to the following blogs:
A Fridge Full of Food
French Kitchen in America
Congratulations to you all and now as you reign supreme “Thinking Bloggers” you all have the difficult decision of naming five worthy subjects to be next in line.
I have probably had the same Crock pot for more than twenty years. Why I don’t use it more I will never know, it is such a time saver. It’s usually coming across some clever crock pot recipe that drives my curiosity and leads me to take it out and place it back on the counter.
I love German potato salad and have followed a traditional recipe for years. I came across this recipe in a magazine and just had to give it a try, not to mention the fact that I really, really missed my crock pot.
All kidding aside, I tried this recipe and you can’t believe how good it is and how easy. I really should use my crock pot more.
Crock Pot German Potato Salad
5 lb. potatoes, boiled in skins, cooled, peeled and sliced
I’ve eaten a lot of brisket in my life but I have to tell you that this recipe has a flavor unlike any other I have ever tried. That second day of cooking really allows the flavors to deepen and the meat to tenderize even further. A nice change from the smoker BBQ Briskets we all know and love.
2 1/2 lb. boneless beef brisket, fat side up in heavy casserole
1/2 cup ketchup
1/2 cup water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vinegar
1 1/2 tsp. horseradish
1 tsp. mustard
1 1/2 tbsp. minced onion or onion powder
Combine above ingredients for sauce and pour over beef. Cover with heavy aluminum foil and bake at 300 degrees for 3 1/2 hours. Refrigerate beef and sauce separately. Next day slice beef and arrange in a 2 quart baking dish. Remove hardened fat from sauce and pour sauce over beef. Cover with heavy foil and reheat at 350 degrees for 30-45 minutes.
My mother always said I should by stock in a grated cheese company, I just love the stuff. Although “Parmigiano Reggiano” seems to be the grated cheese that is touted the most, I have always leaned more towards a good "Pecorino Romano". Romano cheese is sharper, stronger and has more bite. Don’t get me wrong I love and do use Parmesan in and on many things it has a wonderful flavor, just quite a bit milder. I have always enjoyed really strong sharp cheeses; one of my favorite eating cheeses is “Extra Sharp Aged Provolone” as well as “Grana Padano”. These sharp cheeses are delicious eaten with a drop of good aged "Balsamic Vinegar" placed upon each bite.
Sharp Italian Cheese Bread
5 cups Bisquick
Yesterday seven of us went on one of those casino package bus trips. We went to Seneca Niagara Casino on the American side of the falls. You couldn’t beat the price $17.95 second person was half price. The package came with luxury bus travel, $20.00 each in gambling money and a $5.00 voucher for lunch, plus depending on how many points you had on your player’s card you could get an additional dollar amount off the price of your lunch. You could not beat the lunch that we had, we went to their"Thunder Falls Buffet" which had a seafood bar with shrimp and crab legs, fried haddock, fried catfish, mini crab cakes, and all were delicious. They had an Italian bar, salad, bar, pizza bar, southern bar with biscuits, collards, brisket and fried chicken, the brisket was wonderful. Then of course there was the dessert bar which was deadly, I couldn’t decide so I had to try a couple different things (huge sacrifice on my part lol).They had assorted pies, cakes, bars, cookies, brownies even an ice cream sundae bar with all the toppings, I’m surprised they didn’t have to roll us out of there.
All in all it was a great day; we left at 9:30am and were back by 7:00pm. Travel time wasn’t bad as we are only an hour and a half drive away. My 90 year old Aunt who is here from Florida just for the summer came along with my grandmother (her sister) who is 88 they are the only two left of their 5 siblings. So it was really cute seeing them sit on the bus conversing as little old Italian sisters do. The conversation on the bus seemed to veer towards the making of a good doughnut, probably because the doughnuts that we got on the way weren’t the greatest. So today in honor of that conversation I decided to include an old family doughnut recipe, enjoy.
We were out with friends the other night and went to an Italian buffet. The amount of choices were staggering, they even had tripe and fried calamari as part of their offerings.
One of the biggest draws was their pasta bar; they had five types of pasta, five different sauces and more than a dozen ingredients for you to choose from to mix in. They had prosciutto; pine nuts, artichokes and sun dried tomatoes just to name a few. Once you decide on your ingredients they make your pasta to order right in front of you, it was really very nice. I had linguini “Ala Oglio” which is olive oil, lots of garlic, crushed red pepper flakes and just a couple anchovy filets all topped with freshly grated cheese and parsley. One of our friends had “Penne Ala Vodka” which I tasted and have to say it was absolutely delicious. Vodka, tomatoes and cream are definitely a winning combination.
Penne Ala Vodka
1 lb. Penne pasta
1/2 stick butter
3 cloves garlic, chopped
6 to 7 scallions, chopped
2 cans tomato sauce (15 oz. total)
1/3 cup vodka
1/4 cup heavy cream
Basil, oregano and pepper to taste
Sauté chopped garlic and scallions over low flame with butter. Add tomato sauce, vodka and spices. Let come to boil and simmer 45 minutes. Add heavy cream; cook 10 minutes. Put water up for pasta.
We saw Paula Deen make this on the food network and now it has become one of our family’s favorite pass around dishes. Depending on whose house we go to there might be something a little extra or different in the casserole. I add just a little finely chopped jalapeno to mine for a little kick. My cousin adds some cubed cooked ham and her mother likes to add bacon. The saltiness of the ham and the bacon are a real nice contrast with the sweetness of the pineapple.
Hot Pineapple Cheese Casserole
2 (20 oz.) cans chunk pineapple, drained
We have a little 5 year old guy in our family who is very particular about his food. No matter how you prepare chicken, unless you tell him that it is a chicken nugget…he won’t eat it. The same for seafood, he’ll eat fried calamari as long as you tell him it is a “Fish Finger”. For the most part he won’t eat anything green except green beans and my grandmother’s batter fried celery (a green salad is definitely out). Italian sausage is an Italian hot dog and just make sure it isn’t the hot kind. He will only eat peanut butter sandwiches because he doesn’t like jelly (his mother said he is starting to like jelly just a little). Absolutely no condiments that means;” mustard, mayonnaise and ketchup. One time someone was kind enough to bring him a McDonalds Cheeseburger Happy Meal his mother had to wipe off all the ketchup, mustard and pickles. He stopped eating it when he saw a little smudge of mustard that she failed to wipe off.
Last but not least he does not like nuts, something his great great grandmother has had to learn when baking, this way she remembers to leave the nuts out of her recipes. As with this recipe below, which the Baby says is quite tasty. This recipe usually calls for about a half a cup of walnuts, so please feel free to add them back into the recipe. This recipe is made a couple times a week in our family for two reasons, we like it and we always have a surplus of overripe bananas that need to be used. This recipe was originally called “Banana, Walnut, and Chocolate Chip Bars” but the little guy has decided that they are called "Granola Bars. You can just call them good; they are sweet, moist and bursting with banana flavor. Great for a snack or dessert.
Banana Chocolate Chip Bars
2/3 cup shortening
I love when you are out visiting friends or family having that special get together cup of coffee or tea that there is usually some sweet satisfying goodie to go with it. I’ve gotten some of my best recipes just stopping by friends for coffee. This is one of those times…..
All I am going to say is; “Nectarine Pie” Flaky, just the right amount of sweet, the fruit tender and juicy, just wonderful.
Fresh nectarines (6-8 for 1 pie) depending on size