Corn Casserole

I don't know of anyone that doesn't like corn casserole, this is a family favorite. It's really good to have with ham or turkey....

You'll Need...

Preheat Oven to 350 degrees

1- 14.75oz. can creamed sweet corn
1- 15.25oz. can whole kernel sweet corn drained
1 stick butter melted
2 eggs
1 small pkg. Jiffy corn muffin mix
8 oz. sour cream

mix all the ingredients in large mixing bowl, pour into baking dish( glass rectangle cake pan is what I use) bake at 350 for 30 minutes then cover it with foil and bake an additional 15 minutes.. if the center springs back when touched lightly with finger it is done or if a toothpick inserted in the center comes out clean it is done. Serve warm, great with butter on top..ENJOY

Poorman's Lobster

Let's face it times are getting tougher out there to enjoy the things we really like. Mine for instance is Lobster..This is when you really want to get that taste of lobster without the expense....


Buy some haddock if possible, or cod or any other mild white fish the thicker the better
5 tbls. cider vinegar
5 tbls. sugar
3 cups water
paprika

In a deep skillet dissolve the sugar, in the water and vinegar. Add the fish making sure it is covered with the water mixture adding more water if needed cover it and simmer for 20 minutes, drain the water off the fish, place the fish on a broiler pan, brush with melted butter and sprinkle it with a little paprika, broil under hot broiler for 3 minutes turn over and repeat with the butter and paprika 3 min. Let the fish cool a few minutes. Serve with melted butter for dipping the fish into....

Beer Batter For Seafood or Apple Rings

If you like to put batter on your fish before you deep fry it, try this. Great on apple rings too...


Ingredients that you'll need..

2 c. flour
2 tbls. sugar
dash of salt
4 egg yolks (save the egg whites)
1 tbls. vegetable oil
1/3 bottle of beer


Mix the flour, sugar, salt, egg yolks, oil, and beer, beat the egg whites till fluffy and fold into the previous mixture. Dip the seafood or apples into the batter and deep fry in hot oil until golden brown..

Note... for the apple rings peel the apple, core and slice it into 1/4" slices, coat with batter and drop into hot oil for approx. 1 to 1 and 1/2 minutes on each side and drain on a paper towel..

Rotolo

This is one of my husbands favorite things to take to work for his lunch. You can make one loaf and it last him all week in place of the boring sandwiches.Or great for parties..........



A lot of your local grocery stores will carry either bread dough or pizza dough, if you can't find it in the store go to a local pizza shop and ask them if you can buy some pizza dough. Or if you're really ambitious you can make your own, but why do that when this is so simple.

Preheat Oven to 350 degrees

Let the dough set to room temperature
Spread the pizza or bread dough out into a rectangle about 14" x 12" place thinly sliced salami (1/4 #) to cover the dough, on that place thinly sliced provolone cheese (1/4 to 1/2 #), then another layer of meat such as capicola (1/4#) thinly sliced. on top of all that using a small jar of roasted red peppers placed sparingly on top. Now carefully starting at the wider side fold one side over to meet the middle then fold it over again with the seam side down. Mix one egg white with a tablespoon of water and brush on top of the Rotolo sprinkle it with poppy seeds or sesame seeds and bake for 35 minutes or until golden brown. Let cool for 5 minutes before slicing. Slice into one inch slices, wrap 2 or 3 slices in foil take them to work warm in a toaster oven for best results. I always like to slice the end off after it comes out of the oven and eat that, what flavor yum yum

Note...You can use different kinds of meat like ham, etc. and swiss cheese try adding mushrooms, or fresh peppers, black olives be creative it's all to your liking.. ENJOY!

Tubettini Fruit Salad

This is one of my daughters favorite recipes that I got from my mother-in-law, may she rest in peace. This is a two day process, but well worth it. Read threw the recipe thoroughly before making.


Things you'll need:

1 lb. tubettini(found in the pasta isle) cooked and drained
1 (1 lb.)can fruit cocktail, drained reserve juice
1 (1 lb.)can crushed pineapple, drained reserve juice
1 (1 lb.)can pineapple tidbits, drained reserve juice
2 (8oz.)cans mandarin oranges,drained reserve juice
2 and 1/2 cup. fruit juice from reserved
1 cup of sugar
1/2 tsp. salt
3 beaten eggs
2 tbls. flour
1/2 bag of mini marshmallows
1 large container Cool Whip
cherries and coconut for decoration

In a medium saucepan combine fruit juice , sugar, salt, eggs and flour. Cook on low heat until it bubbles and thickens. Remove from heat; let cool. In a large bowl add the fruit to the cooked tubettini. When the sauce has cooled pour it into the tubettini salad mixing in a large bowl, add the marshmallows refrigerate.......NEXT DAY: Fold in the Cool Whip; decorate with cherries and coconut and you're ready to serve..

Cottage Cheese Salad

Here's another cool summer salad that takes minutes to make and can be made ahead of time as well.


2 cups of thawed whipped topping
1 and 1/2 cups of small curd cottage cheese
1 small pkg. of jello any flavor
1 small can mandarin oranges drained
1 small can crushed pineapple drained
1/4 cup chopped walnuts optional


Fold thawed whipped topping and cottage cheese together, sprinkle the dry jello over top and stir in gently. Fold in fruit and nuts and put it into a shallow small 8x8" glass cake pan. Chill thoroughly and cut into squares when ready to serve.

Grasshopper Salad

Now that summer is approaching you'll want to make this for the family or even to take to an outing as your contribution. Everyone will just love it trust me.Where the name grasshopper came from is beyond me, but maybe because it's green. If you're taking this to a picnic, etc. you can make this the day before.

You'll need to get:

1 large container of cool whip or other frozen whip topping (thawed)
1 pkg. of instant pistachio pudding
1 small can of mandarin orange sections
1 small can of crushed pineapple
1/3 pkg. of pastel colored mini marshmallows
1/4 cup of maraschino cherries(halved)
1/4 cup of chopped walnuts


In a large bowl mix the instant pudding with the mandarin orange sections, the crushed pineapple, and the cherries. fold in the thawed whipped topping, the mini marshmallows and the nuts. Chill thoroughly or overnight before serving...

Tasty Chili

Even though my husband is not a chili fan I make this when ever possible, Like this past winter when my father-in-law was here. I made the Chili for him and I.


You'll need the following:

1 cup chopped onion
1 clove garlic(minced)
2 pounds of ground beef
2 (15 1/2)oz. cans of kidney beans (undrained)
1 chopped green pepper
1 #2 1/2 can of tomato sauce
1/2 cup of water
1/2 tsp. salt
3 to 4 tsp.chili powder


In a large skillet melt 2 tbls. butter or margarine add the onion, garlic, and green pepper browning slightly add the ground beef and cook until no longer pink add the rest of the ingredients simmer stirring occasionally for about 45 minutes. Put it in a bowl add a little taco cheese if you like and a few oyster crackers and there you have it.... Enjoy

Beef Pinwheels

Another family favorite are beef pinwheels thanks to my daughter Tina this is her recipe.......


1 flank steak 2 to 2 1/2 pounds
2 tsp. worcestershire sauce
3/4 cup vegetable oil
2/3 cup water
1/4 cup soy sauce
1 tbl. lemon pepper
4 drops of hot sauce


Combine oil, water, soy sauce, lemon pepper, worcestershire sauce, and hot sauce and set aside. Pound the flank steak on both sides with meat mallet, then cut diagonally into 1 inch strips. Add the meat to the marinade cover and refrigerate for at least 4 hours or overnight. Roll the strips of meat into pinwheels and put onto the skewers.You can probably fit 4 or even five to a skewer. Grill for 5 to 6 minutes each side on preheated grill. Less time if you like them a little rarer. If your watching your carbohydrate intake serve this with a side salad or antipasto there is very little carbs. if any...........

Yankee Goulosh

My sister wanted me to post this recipe, good idea Janet. This is a quick meal when you don't know what else to fix for dinner.


1 pound ground beef
1/4 cup of butter or margarine
1 medium onion chopped
1/2 of a green pepper chopped
1 large can (28oz.)of crushed or chopped tomatoes
1 cup of water
salt and pepper to taste
2 cups uncooked =4 cups cooked macaroni drained


In a two quart saucepan fill 1/2 way up with water and a tsp. salt bring water to a boil and the 2 cups of macaroni lower the heat and cook until the macaroni is tender then drain well. While that is cooking, in a frying pan melt the butter or margarine add the green pepper and onion, let it cook for about 5 minutes then add the ground beef to the green peppers and onions, cook thoroughly .After that has cooked add the tomatoes, water and salt and pepper to taste. Simmer for about 30 minutes. Now your ready to add the cooked and drained macaroni. Serve it in bowls with a little bread or rolls on the side. That's it, have it for dinner or warm it up for lunch the next day.

Deep Dish Apple Pie

O.k. Now that I have given you the recipe for the no fail pie crust, let's fill it with apples........



In this recipe because it's going to be a deep dish I would use a whole 3 pound bag of tart apples such as Granny Smith's. Pared, cored and thinly sliced.

1 cup of sugar
3 tbls. of flour
1 tsp. ground cinnamon
dash of ground nutmeg
3 tbls. butter
dash of salt

Preheat the oven to 400 degrees. In a large mixing bowl place your pared, cored and thinly sliced apples in it. Combine the sugar, flour and spices, thoroughly mixing it in with the apples. Line your deep dish pie plate with half of the rolled out pie crust recipe that I gave you previously, pour in all the apple mixture, take your hands and level them out. Now break up the 3 tablespoons of butter placing it around the top of the apples. Place the other half of the rolled out pie crust on top of the apples crimping the edges to seal the crust. Take a paring knife and make a few slits in the top of the crust for the steam to escape. Sprinkle it with sugar and you are ready to bake. You can use an egg white mixed with a tablespoon of water to brush on top before you add the sugar if you'd like but it is not necessary. Bake at 400 degrees for 50 minutes or until done.

No Fail Pie Crust

This recipe was handed down to me from my mother, which she got from one of her best friends.. If you think you can't make a pie crust, Think again. This is a no fail recipe anyone can do it.



This will make a double crust

2 cups of all purpose flour
1 tsp. salt
1 cup of shortening
1/3 cup milk
1 tbl. lemon juice


Place the lemon juice into the milk and set it aside.Don't worry if it looks like it's starting to curdle that's what you want. Sift together the flour and salt into a medium size mixing bowl, cut in the shortening with pastry blender or fork until it resembles course crumbs and then add the milk mixture. Mix the dough until it comes away from the sides of the bowl. Divide the dough in half, with a floured rolling pin on a well floured board/ counter top. Roll the dough to about 1/8" thick into a circle big enough to go into a 9" pie plate. placing the dough in the pie plate making sure the dough comes up the sides, now you're ready to put your favorite filling in, you can use canned fillings or a filling of your own. now put the top crust on and crimp the edges with a fork or you can get real fancy and flute the edges with your fingers. now you need to put slits in the top be creative, make a design or just a few slits will work this lets the steam escape. Bake your pie according to the directions on the pie filling. If your making a lemon pie or any other type of pudding pie you'll want to bake the single crust first. After you place the crust into the pie plate prick the bottom and sides of the crust with a fork. Bake a single crust at 450 degrees for 10 to 12 minutes cool first then fill with the pudding mixture.

Chocolate Wacky Cake

If you're trying to think of a quick desert and not much time to do it in this one is for you. No need for a mixer or mixing bowl it's all done in the baking pan. If you cook or bake a lot you should have most of these ingredients in your pantry........

1 1/2 cups flour
1 cup sugar
3 tbls. baking cocoa
1 tsp. soda
1/2 tsp.salt
1 tsp. vinegar
6 tbls. oil
1 cup cold water
1 tsp. vanilla

Preheat oven to 350 degrees.Sift together into an 8"x8" ungreased square pan the first five ingredients. Using the back of a tablespoon make three wells into the dry ingredients. Dividing the vinegar, oil and vanilla into the three wells equally.Pour the cold water over all of it and mix it very well with a fork making sure that you get all of it out of the corners. Bake in preheated oven for 30 minutes or until toothpick inserted comes out clean. You may serve this warm or cold with vanilla ice cream or whipped cream. Or you may want to frost it or eat it plain it's just as good.

Clams Casino

I had this for an appetizer the very first time in a restaurant in Upstate New York. After you try this you will not want to have another stuffed clam again which is mostly breading.


2 dozen fresh clams
1- small onion minced
1- green pepper minced
1/2- cup butter
1- tbl.parsley
2-tsp. lemon juice
8- slices of bacon cooked,drained and chopped fine
3- tbls. bread crumbs

Fry the bacon until it is crisp and set it aside. Steam the clams open, don't force them open discard any unopened clams. Break half the clam shell off, keeping half with the clam in it.
In a small saucepan saute the onion, and pepper in butter until soft. Combine the remaining ingredients and add to the onion and pepper mixture, mix well with a fork. Spread the combined mixture over each clam in the half shell. Put the clams on a cookie sheet or baking dish and bake at 400 degrees for 10 minutes. ENJOY! I could probably eat the whole 2 dozen myself , that's how much I like them, but I'll share............

Crawfish Etoufe'

O.k. Guys here's one for you. Want to impress your girlfriend or make a nice dinner for your significant other...Even the name sounds romantic... This recipe was actually given to me by my son-in-law. Thanks Mike


2 pounds of crawfish tail meat ( found in your grocer's freezer dept.)thawed
2 cans of cream of celery soup
1/2 to 1 can of milk
1 tbl. of minced garlic
2 tbls. minced onion
1/2 stick of butter
2 tbls.of parsley
7 or 8 drops of hot pepper sauce

Melt the butter in a 2 quart sauce pan on low heat, add the onion, garlic, and parsley, add the cream of celery soup using the empty can from the soup add the milk and then stir in the thawed crawfish tail meat. Now add the drops of hot pepper sauce or cayenne pepper a little at a time to the taste. Depends on how hot you like it. Cook on low until hot all the way through and serve it over buttered rice. I like to serve a little side dish of fruit with it, and some dinner rolls or french bread. This is a quick and easy to prepare dish, sure to impress your honey.....

Fra Diavolo Sauce

Fra Diavolo Sauce is a favorite of ours you can make it as hot as you like, or not so hot....It's also a pretty quick recipe if you're in a hurry. You know when you're out with the girls shopping for the day and the next thing you know it it's going on dinner time, and you're not home yet. The hubby's due home in about an hour wanting dinner so........


You're home, now you have to put all that stuff away that you found great bargains on, but the husband may not think they were so great. So just put them away...

O.K. Let's get started with the ingredients that you'll need:

1/4 cup of olive oil (light or extra virgin which ever you prefer)
2 -Tbls. of minced garlic ( I buy the already minced garlic in oil )nice to keep on hand
1/4 -tsp. of crushed red pepper or 5 or 6 drops of liquid hot pepper sauce
2- cans 14.5 oz. each of diced plum tomatoes
2-Tbls. chopped parsley
1- tsp. oregano
1/2 to 1 cup of dry white wine
salt and pepper to taste

Using a large sauce pan add the olive oil and heat on low, add the garlic and slightly brown it do not over cook. Add the tomatoes if you can't find the diced plum tomatoes you can use the regular petite diced tomatoes. Or chop your own plum tomatoes about four cups.add the parsley, oregano, red pepper flakes or hot sauce ( we use Franks Red Hot or Durkees hot sauce) to taste depending on how hot you like it. Now add the white wine, and the salt and pepper to taste. Simmer for 10 to 15 minutes.. Now you can add a variety or seafood: use either fresh or frozen shrimp(thawed) they take only a couple of minutes to cook or until they are no longer transparent. You can add mussels, clams or lobster do not overcook, the mussels and clams are done when they pop open. * If they do not pop open on their own do not force them open the remaining unopened clams or mussels should be thrown out. After the sauce and seafood are cooked pour it over cooked linguine . A side salad and a little glass of wine with some Itailan or french bread and you have it, a dinner fit for a king (O.K. maybe not a king but for your husband or significant other)

Shrimp Scampi

Who doesn't like shrimp? Well this dish is one I think you'll really enjoy. It's one of my Mom's favorites, she has to have it when she comes to visit.....


Start with 1/2 to 1 pound of med. to large raw shrimp either fresh or frozen
3- tbls. margarine
2- tbls.olive oil
1- tbl. finely chopped onion
4 to 5 cloves of garlic minced
2- tsps.lemon juice
1/4 tsp. salt
1/8 tsp. grated lemon peel
2- tbls. minced parsley
dash of liquid hot pepper seasoning

Using a heavy skillet over med. heat making sure that it's hot add the margarine and olive oil,
when the margarine is melted add the onion, garlic, lemon juice and salt. Cook until the onion are limp, should only take about 30 seconds. Turn the heat on high and add the shrimp stirring until the shrimp turn pink about 2- 3 minutes * don't over cook the shrimp, turn the heat back down and add the lemon peel, parsley and hot pepper seasoning stir just until it's all mixed in. Garnish it with a slice of lemon squeezed over each serving. Serve over cooked buttered rice, or over linguine.

Note I usually use about 1/2 pound of shrimp for my husband and I, more if I have guests. I'll also serve a nice white wine, I prefer Riesling and dinner rolls and maybe a side salad, or fruit.

Pollo Genovese Or Chicken in a Red Sauce

While we're on the subject of chicken, you'll want to try this dish. Again as with my Chicken Cordon Bleu recipe you can make this for two or more, again we'll start with four....This is one of my husband's favorite dishes.....


4- boneless skinless chicken breast(washed and fat removed)
8-slices of prosciutto(found in your grocer's deli dept.)
1 -bag of fresh spinach(washed)
1- brick of romano cheese-(or thinly sliced in your deli dept.)
1/4 cup olive oil
1- 8oz. to 16oz. can plain tomato sauce
1- cup white wine
1-tbl. oregano
1-cup flour

Place the chicken between two sheets of plastic wrap and pound it with a meat mallet on both sides, remove the chicken from the plastic wrap and place 2 slices of the prosciutto on each chicken breast, on top of that your going to put the fresh spinach in a single layer until covered. Then thinly slice the romano cheese and place that on top of the spinach, now roll everything up and secure them with some wooden toothpicks. place about 1 cup of flour in a dish and roll the chicken in the flour to coat evenly. In a medium to large skillet pour the olive oil and heat on medium, when hot add the floured chicken roll ups brown them on all sides when browned turn heat to simmer add the tomato sauce and the white wine, sprinkle it with the oregano cover and simmer for approximately 30 minutes or until done basting with the sauce every 10 minutes or so...... After you have removed the chicken spoon the sauce over linguine or your favorite pasta and serve with a side salad and Italian bread.

Usually I serve white wine with fish or poultry or the other white meat (pork) and Red wine with red meats and red sauce. So with this dish because you have poultry and red sauce I still like it with white wine, but I guess it's up to the individual.

Chicken Cordon Bleu

This recipe is fairly easy and is great for the family or company. You can make it for two or for as many guest as you invite...


What you'll need to start with is boneless skinless chicken breast again it depends on how many you want to serve. Because you're going to get the same amount of ham slices and the same amount of swiss cheese slices....

For instance let's say we are serving four people usually these are very filling, one is enough or if you have a hearty eater maybe two, but I doubt one person can eat two. O.K. so let's do it for four......

4- boneless, skinless chicken breast
4- 1/8th" slices of ham
4- thin slices of swiss cheese
2-eggs beaten
2-cups seasoned bread crumbs
1/2 stick of margarine or butter

Heat oven to 350 degrees

First clean the chicken under cold water, remove any fat that may be on it, then place it between two sheets of plastic wrap. With a meat mallet pound the chicken on both sides, remove the plastic wrap, now on each chicken breast put a slice of the ham and a slice of the swiss cheese. Start at one end and roll the chicken up and secure it with wooden toothpicks.
Beat the 2 eggs with a tablespoon of water.Dip the rolled up chicken into the egg mixture
then into the seasoned bread crumbs and set aside. Melt the margarine or butter into a large enough baking dish to hold the chicken. After the butter or margarine has melted place the prepared chicken into the dish and bake for 35 minutes basting frequently and turning over once..... I usually serve this dish with rice covered in a cheese sauce and a nice green vegetable on the side or even a nice dish of fruit ... Enjoy!

Cheesecake NY Style

This is probably one of the best cheesecakes I've ever made. Makes it's own crust so no need to buy one or make one. My husband and I like it plain but you can put your favorite topping on it.


Your Ingredients will consist of the following:

4 8oz. packages of cream cheese softened
1 16oz. container of sour cream
1 stick of butter (1/2 cup) softened
5 eggs
2 tbls. of cornstarch
1& 1/4 cups of sugar
1& 1/4 tsps. of vanilla
1 tsp. of lemon juice

The first four ingredients should set out at room temperature for at least an hour. Preheat the oven to 375 degrees. Blend the cream cheese, butter and sour cream together until, add the cornstarch, sugar, vanilla, and lemon juice. At high speed beat until well blended. Beat in 1 egg at a time until all 5 eggs have been added. Beat until mixture is smooth then pour it into a greased 9 1/2" spring form pan, place the cake pan into a large roasting pan filled with enough warm water to come up about halfway up the side of the cake pan. Bake for 1 hour or until the top of the cake is a golden brown. Now turn off the oven leaving the cake in there with the oven door open for another hour. Now your ready to take the cake from the oven and out of the pan with the water in it. Let the cake set on a cooling rack for another 2 hours. Last but not least cover the cake and place it in the refrigerator for at least 6 hours before serving. Remove the spring form pan when you are ready to serve it.

* I usually make the cake one day and have it the next. Like I said my husband and I like it plain, but you can top it with a cherry pie filling, or blueberry or top it with fresh fruit if you'd like. You can also freeze it and take it out to room temperature before serving it. I hope you enjoy this as much as we have.

Meatballs you'll want more than One

Now that I have given you my family recipe for Spahetti Sauce I'll tell you how to add a little more flavor to the sauce by just by adding some meatballs.


Ingredients that you will need;

1 pound of ground beef
2 eggs
1 small onion chopped
1/2 cup green pepper chopped small
1 cup. bread crumbs ( I prefer the Italian style )
1 tsp. salt
1/4 tsp. pepper
1 tbl. dried basil

Now take all your rings off your about to get your hands dirty. Mix all the above ingredients in a large bowl with your hands yes I said your hands, mix well. Or if you don't want to get your hands dirty you can use a wooden spoon. Depending on the size of meatballs you like, take about a 1/4 cup of mixture and with your hands form a ball and put them in a saucepan with a small amount of olive oil . Brown them evenly on low heat, when finished put the cooked meatballs with all the drippings into your spaghetti sauce that's cooking Yum Yum

Mama's Spaghetti Sauce

My husband has been trying for years now to get me to give my children my spaghetti sauce recipe. I tell him I don't have a recipe, I put a little of this a little of that. So o.k. I'm going to give it my best shot.


Start with:
4-5 Italian sausage links ( hot or mild)
1/2 cup virgin olive oil
1/2 to a whole green pepper chopped
1 medium onion chopped
3 cloves of minced garlic
1/4 cup of snipped fresh parsley or 2 tbls. dried parsley
2 tsp. dried oregano
2-3 bay leaf
1 tsp. salt
1 6oz. can of your favorite tomato paste
3 28oz. size cans of your favorite crushed tomatoes
1 cup of red wine

In a dutch oven or large cooking pot, start first by cooking on low heat the Italian sausage links either hot or mild, which ever you prefer in a small amount of olive oil lightly brown them. After they have browned add the 1/2 cup of olive oil, the chopped green pepper, the chopped onion, the garlic, let that cook for approximately another 5 mins.,then add the dry ingredients. Add the tomato paste and crushed tomatoes, stir in the wine and simmer uncovered for 3-4 hours. If you don't want to use wine you can substitute the wine with about 1/4 cup of sugar.. Pour over your favorite pasta add a little grated cheese and enjoy!
Next I'll tell you how to make some tasty meatballs for your sauce........

Chicken Marsala The Best

You'll need:



2 to 3 large boneless skinless chicken breast

1/2 cup of butter not margarine

1 medium sliced onion

1/2 cup of water

1/2 cup of Marsala wine

1/2 cup of sliced mushrooms

salt and pepper to taste

1 tbl. to 1 and 1/2 tbls. of flour





I n a 10 to 12" skillet melt butter until very hot, add the chicken and brown on both sides, it'll take approximately 5 mins. Remove the chicken from the skillet and cut into bite size pieces add back to the skillett then add the onion * I use onion powder about 1 tbl. because my husband doesn't like onions, but he likes this recipe. Brown the onions about 2 mins. lower the flame to low heat sprinkle the flour over the chicken and stir it up. Stir in the water, cover and simmer for about 20 mins. or until the chicken is tender. Now add the mushrooms and Marsala wine simmer for another 10 mins. If necessary add a small amount of water or wine to taste. Pour over cooked linguine ENJOY!