Tzimmes

Tzimmes is a Jewish casserole. It is always a sweet dish with endless variations. It is usually served during “Rosh Hashanah”, the Jewish spiritual New Year. But in our house it was a very common side dish only because we liked it so much. My Mother grew up eating many different versions of the dish. Her grandmother from Russia would put ground meat in her tzimmes. Kids tend to like this because it is sweet, a great way to sneak in some veggies.

1 bag carrots

6 sweet potatoes

1/4 cup pitted prunes
¼ cup of golden raisins

1 cup orange juice

1/2 cup honey

1/2 teaspoon salt

1/4 teaspoon cinnamon

margarine or oil

Wash and peel carrots and sweet potatoes. Cook carrots and sweet potatoes in covered pot of boiling, salted water until tender but firm. Line a shallow baking dish with silver foil. Drain carrots and sweet potatoes and place in pan with prunes and raisins. Stir gently. Mix orange juice, honey, salt, and cinnamon, and pour evenly over casserole. Dot top with margarine or corn oil. Cover with foil and bake in preheated oven at 350 degrees Fahrenheit for 30 minutes. Stir gently and bake uncovered another 10 minutes.

Italian Stuffed Artichokes

We always had stuffed artichokes during the holidays. But it wasn’t unheard of to have them at any time. The great thing about stuffed artichokes is that they even taste good cold and last for at least a week in the fridge. Once you’ve scraped all that delicious stuffing off of those leaves your left with the prize….The rich and buttery artichoke heart. It really can be a decadent experience.

Artichokes can be pretty pricey in the stores these days, so do what we do and go to any local farmers market. Most of these farmers markets charge less than half of what the supermarkets do. It will be well worth it.

1 pound bacon, sliced (Italian sausage also works well) some people use mortadella, which is like an Italian bologna w/pistachio nuts in it. Quite frankly, you could skip the meat all together and it would still be equally as flavorful.
10 cups Italian-seasoned bread crumbs

1 cup Parmesan cheese

1 cup Pecorino Romano cheese, grated

1 cup chopped onion

1/2 cup chopped fresh parsley leaves

10 cloves garlic, minced

2 tablespoons salt

1/2 teaspoon crushed red pepper or ground cayenne (use more or less depending on your taste) 8 large artichokes (if your artichokes are small to medium, this recipe will probably make at least a dozen)

1/2 cup extra-virgin olive oil ( to lightly moisten crumb mixture)

lemon (to rub on artichoke to prevent browning then toss in pot with artichokes)

In a large frying pan over medium-high heat, fry the bacon until crisp; drain. Crumble into a large bowl and add bread crumbs, Parmesan cheese, Romano cheese, olive oil, onions, parsley, garlic, salt,, and crushed red pepper; toss to combine.

Cut about 3/4-inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.

Well, "Hello Dollies"

I got a really nice treat this weekend. I went to my grandmothers on Saturday not only did she have the usual pizzelle’s and date bars. But as an added surprise, she made a batch of “Hello Dollies”. I haven’t had these in about ten years. I feel silly that I haven’t made any myself; the recipe couldn't be any simpler.I think we just get spoiled; everything tastes better when grandma makes them.

Hello Dollies:

1 pkg. graham crackers-CRUSHED
1 stick butter

1/4 cup sugar

MIX WELL-PRESS INTO BOTTOM OF 9x11 PAN

1 cup chocolate chips

1 cup coconut

1 cup chopped walnuts

1 can eagle brand milk

MIX AND SPREAD EVENLY OVER CRUST

BAKE 40 MINUTES IN 300 DEGREE OVEN

COOL---CUT IN SQUARES---SERVE

New Products for 2007 "Stonewall Kitchen"

Welcome to Stonewall Kitchen

This place has some of the most unique condiment blends as well as delicious easy to make dessert and pancake/waffle mixes. It's a must for all us "Foodie Shoppers". You can also request a catalog be sent to your home.

Snow Delicious

Brrrr it's cold in upstate New York.

For some strange reason I just can't stop thinking about snow.

The world covered in a blanket of white can be truly beautiful.....at first.

But when inches turn to feet and shoveling goes from minutes to hours and tempuratures plunge to sub zero. With snow drifts four and five feet high....I'm sure you get the picture.

This is where my mind is today....enjoy

Snow Ice Cream

1-3 C. snow (make sure it's clean!)
1/2 C. whipping cream or other cream of choice
1 T. sugar
2-3 drops vanilla flavoring

PREPARATION:
In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency. Eat (slowly--it's cold) and enjoy!

But if you are like me and are a little skeptical about "Clean Snow", then shaved ice works nicely as a substitute. If you just want the snow idea without the snow and ice the recipe below is just the ticket.

Almond Snow Pudding

2 envelopes unflavored gelatin

1 c. water

1/2 c. sugar

2 c. (1 pt.) skim milk

3 egg whites

1/4 c. light corn syrup

1 tsp. almond extract

1/2 tsp. vanilla

1 (10 oz.) pkg. frozen sweetened sliced strawberries, thawed

Combine gelatin, water and sugar in 2-quart microwave-safe mixing bowl.
Microwave (high), uncovered 2 to 3 minutes or until mixture boils, stirring once. Stir in milk. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites at high speed until foamy. Gradually add corn syrup, beating until mixture forms stiff peaks. Beat in almond extract and vanilla. Fold into gelatin mixture. Pour into 8-inch square baking dish. Cover and refrigerate 2 to 3 hours or until set. Serve strawberries over squares of pudding.
Almond Snow Pudding can be molded in an 8-cup mold or in 12 individual 3/4-cup molds.

Happy Valentines Day

Easy and delicious you will truly taste the love.

Italian Love Cake

Ingredients:

1 package Fudge marble cake mix
2 pounds Ricotta cheese
1 cup Sugar
4 Eggs
1 teaspoon Vanilla
8 ounces whipping cream
1 package Instant chocolate pudding
1 cup Milk

Directions:

Mix cake as directed on box. Pour into greased and floured 9” x 13” pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350~F for 1 hr. Cool. Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

No need to be good to get into Chocolate Heaven

Yes, even if you have a bit of the Devil in you........

Chocolate Heaven awaits.....the only condition is you must be good and eat every last bit of chocolate that you purchase or you are eternally doomed to share it with someone that you love.