Mom's Heavenly Hash Candy

1/2 pound german sweet chocolate
1/2 pound milk chocolate
1/4 pound butter
1/2 pound marshmallows,( large cut up, or just use small marshmallows)
1 cup nutmeats (pecans or walnuts)

Melt german chocolate in top of double boiler. Add milk chocolate. Still until melted. Add butter. Remove from heat and stir unitl butter melts. Add cut up marshmallows and nuts. Spread in well buttered 10x10 pan.

Mom's Divinity "Fudge" Candy

Be sure to make divinity on a dry day; candy will not harden on a humid day.




•2 1/2 cups granulated sugar

•1/4 teaspoon salt

•1/2 cup light corn syrup

•1/2 cup water

•2 large egg whites, room temperature

•1 teaspoon vanilla extract


 In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Mom's Biscochitos

Another "It's just not christmas without these" recipe. This recipe came from my dad's side of the family. Grandma Sanchez always made them. The original recipe called for "lard", but mom  switched up to crisco after it became available. The recipe says to Refrigerate at least 1 hour or overnight. Mom would refrigerate overnight.

Cookies:
1 1/4 cup granulated white sugar
1 stick crisco
2 egss
1/4 cup light corn syrup, or regular pancake syrup (mom used corn syrup)
1 tbl vanilla
1 tbl grated orange peel
2 tsp anise seeds
3 cups all-purpose flour (plus 4 tbl , divided)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup granulated white sugar
1 tlb cinnamon
milk


For the cookies: Combine white sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Spread 1 tbl or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cookie cutter. Place 2 inches apart on ungreased baking sheet, using large pancake turner. Roll out remaining dough and repeat process.

For the topping: 
Combine sugar and cinnamon. Brush cookies with milk. Sprinkle with cinnamon-sugar mixture. Bake 7-9 minutes, or until lightly set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 4-5 dozen cookies.

* for an alternative method, divide dough in half. Chill one hour. Roll each half on lightly-floured surface to 1/4 inch thick. Cut into decorative shapes with cookie cutters.

Mom's Toffee

On the recipe card it states to use "5 cent Hershey candy bars soon to be 25cents"...now we know how old this recipe is.Now you can get them 2 for a dollar I think at the grocery check out stand



1 cup almonds, finely chopped
1 cup brown sugar
1 cup butter
2 -5 cent Hershey candy bars

Sprinkle 1/2 cup finely chopped nuts over a buttered 8x8 or 9x9 pan. Put butter in a heavy frying pan and melt slowly. Add sugars and mix. Bring to a boil and boil 12 minutes. Pour over nuts in the pan. After set but still warm, place chocolate bars over top and spread with spatula as chocolate melts. Sprinkle remaining 1/2 cup chopped nuts over chocolate. Break into pieces when cool.

Mom's Peanut Blossoms

It's just not Christmas without these cookies in the house

Sift together and set aside:
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt.

Cream together:
1/2 cup shortening (crisco)
1/2 cup peanut butter. Gradually add in 1/2 cup white sugar, and 1/2 cup packed brown sugar. Creaming well. Add in:
1 unbeaten egg
2 tbl milk
1 tsp vanilla. Beat well. Gradually blend in the dry ingredients you set aside earlier. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in white sugar; place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place on a Hershey's Chocolate Candy Kiss on top of each cookie pressing down so that  cookie cracks around the edge. Return to oven; bake 2-5 minutes longer.

Mom's Bourbon & Brandy Boms

You can use either bourbon, or brandy in this recipe, or mix in both, but mom was a bourbon gal - Jim Beam..we always had a nice healthy stock of Jim Beam under the kitchen sink. Mom's drink of choice was a slightly overflowing shot glass full of Jim Beam, 4 ice cubes and a "splash" of water - ( she was a lady- she wasn't going to drink it straight!!) 2 glasses every night...no wonder mom was always so relaxed and happy! When four o'clock straight up rolled around you could be sure to find mom in the kitchen pouring herself a drink, and every night we could hear the sound of clinking glasses as mom and dad touched their glasses together, and then we would hear them saying "cheers". (for the record Dad's drink of choice was scotch - Chivas Regal ... when we lived in Spain he was given a super large bottle of it with a pump on it. ( a baby keg possibly?!)  Danny was "babysitting" me one night when they were out, and lets just say I wasn't feeling very good all of the sudden and a neighbor had to be called. Darn kids! The smell of it still makes me queasy! 


1 cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 cup finely chopped nuts
2 tbl cocoa
1 tbl honey
1/4 cup liquor (any of the two, or you can mix both bourbon and brandy)

Mix all ingredients together. Shape into balls. Refrigerate until firm. Roll in powdered sugar. Store in a sealed tin, or jar in the refrigerator.

Mom's Chicken Feed

This has always been known as "Chicken Feed" in our family, but it's more commonly known as Chex Party Mix - it's a 'must have' during the Christmas holiday and a family tradition. Danny would always pick out the wheat chex, pretzels and cherrios, and I always wanted mom to add cheez-it crackers. In this batch I used Mixed Nuts instead of just peanuts and cashews.

Its funny how certain smells will bring you right back to your childhood, and the smell of chicken feed roasting in the oven is one of those smells for me.... brings me right back to being in the house on Martha street; mom in the kitchen making batches of chicken feed for us and any friends, or family that may come by... Dad is in the living room sitting in 'his' chair. The sliding glass door to the right of him is open ever so slightly so he can get air flow coming in from the outside - the brown card table set up in front of him - boxes of christmas cards, rolls of stamps, and mom and dads white address book trimmed in gold spread across the card table - pen in Dads hand - he is signing the christmas cards, addressing and putting stamps on the envelopes... while a detective show plays on the tv in the background. 

Chicken feed was always stored in vintage glass jars. ( old large glass best food mayonnaise jar - this one presently lives on my kitchen counter to store my flour....one of moms tea cups used as a scoop)

(Mom has "chix" on the recipe card - I guess to go along with the "chicken feed" theme, so just know where it says "chix" it means Chex cereal) 

3 cups corn "chix" cereal
3 cups wheat "chix"cereal
3 cups rice "chix" cereal
1 cup cherrios cereal
1 cup thin pretzel sticks
( I like to add 1 cup cheez-it crackers, some people like to add bagel chips)
1 8oz can EACH cashews and large peanuts
6 Tablespoons butter
2 Tablespoons worchestershire sauce
2 teaspoons Lawry's seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Melt butter, add salt, garlic and onion powders and worchestershire sauce. Mix with all other ingredients in a large roasting pan (mom would use the turkey roasting pan). Bake at 250 degrees for 1 hour; stirring every 15 minutes.

Let cool, and store in a large glass jars. (because that's how mom always stored it- it's tradition!)

Mom's Pralines

3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves

Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to  236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.

Makes 1 1/2 - 2 dozen pralines

Garlic Mashed Potatoes

These are the BEST garlic mashed potatoes I've had.

Garlic Mashed Potatoes

4 pds potatoes, peeled and quartered
8 garlic cloves, peeled and left whole
1/2 stick butter, cut into peices
1 cup half and half, warmed
2 tlb. sour cream
1/4 cup chopped chives or parsley
1/2 tsp salt
1/4 tsp pepper

Cook potatoes and garlic in boiling water until tender. Drain well. Add remaining ingredients while mashing.

Marinated Sirloin Steak

This is a wonderful marinade it can make a holiday special main dish, or since the meat has to marinate overnight it makes a great take along for camping. Just grill it up after you get your camp set up.

Marinated Sirloin Steak

2 to 2 1/2 pds sirloin steak (about 1 inch thick)
1 1/2 cups water
3/4 cup soy sauce
1/4 cup worcestershire sauce
1 medium onion, chopped
2 tbl white wine vinegar
2 tbl lemon juice
2 tbl dijon mustard
2 garlic cloves, minced
2 tsp dried parsley flakes
1 tsp dried thyme
1 tsp italian seasoning
1 tsp pepper

Place steak in a shallow dish, or large heavy duty resealable plastic bag. Combine remaining ingredients; pour over meat. Cover or seal, and refrigerate overnight. Remove meat; discard marinade. Let sit about 20 minutes before grilling. Grill uncovered, over medium coals/heat until meat is cooked as desired about 6-7 minutes per side for rare, 8-10 minutes per side for medium, or 11-13 minutes for well done. 6 servings.

Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper (or less depending on your spice preference)

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

Directions:

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

Naan Bread

I always like to make fresh  naan bread to go with the Dal Nirvana ..if you like lentils you have to try the recipe. Find the recipe on the side bar.

Ingredients:


2 tsp dry active yeast

1 tsp sugar

1/2 cup water

2.5-3 cups flour

1/2 tsp salt

1/4 cup vegetable oil

1/3 cup plain greek yogurt

1 large egg


In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon.

Tturn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

 Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Typically naan is shaped more like an oval, so stretch into oval shape. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

**medium heat produced the most bubbles in the bread - which is a good thing.

Lemon Lamingtons

Mom loved when I made Lamingtons, and brought them over to her house for her and her neighbor to eat.. she would share with her neighbor, but mostly she would keep them for herself. She said they got better with age - you know like she did... ;) Traditionally they are made with chocolate, but I usually had lemons on hand, so I always made lemon.

Never heard of Lamington's? A little history.....

The lamington is named after Charles Wallace Baillie or Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. Stories vary as to how it actually originated.
One of the stories surrounding the origin of the lamington is that Lamington's cook developed the cake as a means to use up leftover sponge cake.

According to another account, the dessert resembled the homburg hats favoured by Lord Lamington.

Another account again tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut. A diner thought of replacing the gravy with chocolate and thus created the lamington known today.
Another account states that lamingtons were first made at Harlaxton House in Toowoomba, Queensland in the summer of 1896 for Lord Lamington, Governor of Queensland and his guests at afternoon tea. Lord Lamington requested that the cook prepare snowballs, round cakes that are served with whipped cream. When the cook found that the kitchen lacked the correct cake tins and there was no cream, she prepared a large cake cut it into cubes, iced them with chocolate, rolled them in desiccated coconut and served them instead. This unusual treat proved to be a big hit with the guests. The guest asked Lady Lamington what the cakes were called, and when they were told they had no name they were named 'Lord Lamington Cakes'.

Lemon Lamington's

Ingredients:

1 tablespoon of fresh lemon juice

1 1/3 cup of powdered sugar, sifted

roughly 1 tablespoon of warm water

Ready made store bought Angel food cake, or homemade if you have the time, but the beauty of this recipe is to cut the cake into cubes, and roll  into coconut, and you are done. Cut into 2 inch cubes and throw into the freezer for about 30 minutes they will be easier to work with if they aren't too spongy.

desiccated coconut, or ***bagged  shredded coconut

 
Lamington instructions:
In a small bowl mix fresh lemon juice, powdered sugar and water to form an icing. (add more water if necessary -you want to have it thin enough to work with. Take chilled cake cubes and  roll cake cubes into lemon icing, and then into desiccated coconut. Lay on wire rack so icing can set and absorb into cake. Stays fresh for several days in a covered container.  
 

 
***How to Make Desiccated Coconut
Desiccated coconut is different from the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores. Desiccated unsweetened coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in health food store or specialty food store, but if time doesn't permit this extra trip, just use sweetened coconut

Desiccated coconut usually contains about 3% of moisture. Desiccated coconut is produced from the white part of fresh, mature coconut kernel. The white part is disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds. Then it is dried in hot air at 50-55 degree centigrade. It is available in toasted, sweetened or sweetened toasted forms. It also comes in two variations such as low fat (maximum 50% fat) and high fat (minimum 60% fat). Desiccated coconut is available in a number of stores and grocery shops in the market. However, you can make it at home on your own. Follow these instructions to make desiccated coconut.
You will require:

•Bag of shredded coconut
•Baking sheet

•Bowl

•Spoon

•Oven

Preparation:

If you have a bag of shredded coconut, place the shredded coconut onto a baking sheet. You should spread a thin layer of loosely stacked coconut on the sheet. Avoid clumping together, as it will prevent coconut from drying. Heat the oven to 250°F. Place the baking sheet with coconut inside the oven. Bake over low heat for about 5-10 minutes. The duration required for dehydration depends on moisture content of the coconut and the size of grated coconut shreds. During dehydration process, you need to pay attention and check the status of the coconut frequently. Once the coconut is dried completely, it is brittle to touch instead of creamy. Then remove it from the oven. Transfer the coconut to a bowl.

Eggplant Gratin

Who doesn't love eggplant?! ...well actually I know a lot of people who don't, but if you love eggplant this recipe is for you.

• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

• 1/2 cup ricotta cheese

• 1 extra-large egg

• 1/4 cup half-and-half

• 1/2 cup plus 2 tablespoons freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

• 1/2 cup good bottled marinara sauce

Preheat the oven to 400 degrees F.

3 egg whites

1 cup fine dry breadcrumbs (use more if needed)

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Lightly oil two baking sheets or coat them with nonstick cooking spray. Cut eggplants crosswise into 1/4 -inch-thick slices. In a shallow dish, whisk egg whites with 3 tablespoons water until frothy. In another shallow dish, combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (You may need to make more coating mixture, but then discard any leftover breadcrumbs and egg white.) Arrange eggplant slices in single layer on the prepared baking sheets. Bake for 15 minutes, turn eggplant slices over and bake for about 15 minutes longer, or until crisp and golden.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Poached Chicken Breasts

This is the method I use to poach chicken breasts for my chicken potato salad, and it's also just great to have cooked chicken on hand for chicken enchiladas, chicken quesedillas, chicken caesar salad etc. Poaching ensures moist chicken every time.

boneless chicken breasts
chicken broth (enough to cover chicken)
1/4 tsp fresh whole peppercorns, 1 bay leaf (fresh if you have it)

Direction:

1.Place chicken in pan.

2.Add enough chicken broth  to cover the chicken.

3.Add peppercorns and bay leaf.

4.Bring the broth to a boil and then reduce to a simmer. (do not let boil -that is what makes the chicken tough)

5.Simmer for two minutes.

6.Remove the pan from heat and cover.

7.Let sit for 30 minutes.

8.Now the chicken is poached to perfection. Cut it into cubes, and freeze for use later, or use right away - the possibilities are endless.

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.

Zucchini Gratin

This is a really easy recipe that comes from the cookbook "Sunday Suppers at Lucques". It's pretty much layer the ingredients and bake, but I like to verge off from the original recipe a bit, and saute the onions in the olive oil for a little while to get them carmelized  - I think it makes a big difference in the finished product - before topping with the zucchini and the kosher salt)

• 3 onions, sliced
• olive oil
• 2 large zucchini, sliced into rounds
• basket of cherry tomatoes (not grape tomatoes)
• 1/2 cup of grated Parmesan or Romano cheese, divided in half
• 1/2 cup of fresh breadcrumbs, divided in half
• fresh basil leaves and kosher salt

Pour olive oil on the bottom of a 12" cast iron skillet.
Layer 1/2 of the onions on the bottom, then top with 1/2 of the zucchini. Sprinkle a little kosher salt on top.
Sprinkle 1/4 cup of the cheese on the zucchini, then 1/4 cup of the breadcrumbs.
Drizzle with olive oil. Scatter the cherry tomatoes around.
Repeat with another layer of onions, zucchini, cheese, breadcrumbs, oil and tomatoes.
Finish with basil leaves and bake in a 425F oven for about 30 minutes until the skillet is bubbling!
** Put under the broiler for a few minutes if you want it more brown on top. Wait about 20 minutes before serving.

Heath Bar Cake

Mix together and set aside ONE cup for topping

2 cups brown sugar
1/2 cups shortening (crisco)
2 cups flour


Use remainder of mix from above, and add the following:

1 lightly beaten egg
1 cup milk
1 tsp baking soda
1 tsp salt
1 tsp vanilla

Beat well and pour into a 9x12 loaf pan. Sprinkle topping you saved earlier on top of cake batter and sprinkle 1/2 cup chopped pecans and 6-8 broken heath bars. Bake at 350 degrees for 35 minutes

Stacey's Arroz con Pollo

The rice has such depth of flavor!

• 8 chicken thighs, with skin & bone
• salt and pepper
• olive oil for the dutch oven
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 slices of smoked ham (or bacon), chopped
• 1 tsp cumin
• 1 generous pinch of crumbled saffron threads
• 1 tsp paprika (sweet paprika if you have it- I used regular)
• 1 red pepper, chopped
• 2 cups chicken stock
• 1 1/2 cups of chopped canned tomatoes
• 1 cup long grain rice
• 1 1/2 cups frozen peas, thawed

Season chicken thighs with salt and pepper. In a heavy dutch oven heat olive oil and add your chicken. Brown on both sides for about 8 minutes, or until skin is getting crispy. Remove chicken from the pan with tongs and set aside. ( I did this in two batches)

Pour off all but 2 tbl. of the oil in the pan. Add your onions to the pan, smoked ham, garlic and red peppers. Saute a few minutes and add your saffron, cumin, a pinch of salt, and the paprika. Coat the onion mixture with the spices for a minute or two. Add the stock and tomatoes. Bring to a boil. Add rice to the pot and place the chicken thighs back in the pot on top of the rice. Simmer on low, partially covered for about 25-30 minutes. (I simmered for 40 due to the liquid not being absorbed enough yet). Scrape the brown bits on the bottom of the pan once or twice by moving a wooden spoon through the rice gently while simmering. Garnish with peas, fresh parsley and roasted red pepper strips if desired.

Cole Slaw aka Sumi Salad

Very light and refreshing. Good with leftover grilled chicken too as a meal.

• 1 pkg angel hair cut cabbage (angel hair is better than chunky cut)


• 3 green onions, sliced -use both green and white part


• 1/4 - 1/2 cup of sliced almonds


• 1 tbl. toasted sesame seeds (can buy already toasted in the jarred spices)


• 1 pkg. top ramen soup (chicken flavor) -use dry uncooked noodles only -broken up into small bits

Dressing:

• 1/4 -1/3 cup extra virgin olive oil


• 1/4 - 1/3 cup rice vinegar


• black pepper to taste

**some people add the chicken flavor packet that comes with the the top ramen soup in the dressing, but I don't.

Put cabbage, green onion, and top ramen noodles in a bowl. Mix dressing ingredients together in a separate bowl. Pour dressing over just before serving and toss together. Sprinkle with almonds and sesame seeds.

Lemon Coconut Bars

I wanted to see if I could add coconut to the lemon bar recipe. It is good for coconut lovers. I used the lemon bar recipe posted on this site and toasted the coconut separately and just before the lemon filling completely set while cooking in the oven (about 15 minutes baking time) I sprinkled on the toasted coconut and finished baking for an additional 7 minutes.

Crock Pot Chocolate Cake

yes! Cake in the crockpot! Talk about your house smelling divine with the smell of the cake in the crock!

• 1 pkg chocolate cake mix
• 8oz sour cream
• 1 cup chocolate chips
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 large pkg instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. In a bowl mix dry cake mix, sour cream, chocolate chips, water, eggs, oil and pudding in a bowl with a wooden spoon. Pour mixture into the crock pot. Cover and cook on low 6-8 hours, or high 3-4 hours.

Chicken Noodle Soup (with Grandma's noodles)

This is a very good soup! Make this when you are craving a yummy chicken noodle soup, or when people are starting to get sick around you. Fix yourself a bowl of this, and hopefully the shot of penicillin will keep the sickness away from you. 

Try making grandma's noodles from scratch ( recipe in the side bar), or use "Grandma's" Brand frozen egg noodles - thawed according to package directions ( they are good. Found in the frozen section next to Texas Toast in my local store - not sure what section of your store)

If I use chicken from a rotisserie chicken I will throw a whole leg in the pot -skin and all - from the start when I add the broth, so it can flavor the soup

1- 32oz box of Kitchen Basics brand, or Swanson chicken broth

4 cups water

2 tsp chicken bouillon, or chicken bouillon base 

2 tsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced ( I like to use the small inner leaves too)

1 cup dried homemade noodles ( or use the Grandma brand frozen noodles)

1 large boneless chicken breast, *cooked, cut into cubes ( or use chicken from a rotisserie chicken)

salt and pepper to taste

fresh flat leaf parsley, chopped

In a large stock pot heat olive oil, add onions, carrots, celery and saute for about 3 minutes. Add broth, water and bouillon and bring to a boil. Add noodles, bring broth down to a simmer and simmer for 25-30 minutes. Adjust salt and pepper to taste, sprinkle in some flat leaf parsley for color. Add cubed chicken breasts. Serve hot.

* the best way I've found to cook chicken for soups, or to add to casseroles is to poach it. Place 2 boneless skinless chicken breasts in a pan big enough so the chicken is laying flat. Add just enough water to cover completely. Add 1 heaping tsp chicken bouillon and a bay leaf. Bring almost to a boil, just enough so the bubbles start to break on the surface, reduce heat to simmer and simmer for 3 minutes. (boiling makes the meat tough) Turn heat off, cover pan and let sit for 20 minutes. Let chicken cool in broth. The chicken will take in all the flavors of the broth and be nice and tender. Use the broth for the soup in place of some of the water.

** I like a squeeze of lemon and a few slices of jalapenos in my bowl of soup.

What to do on a rainy day....

This doesn't count as a family favorite, but this is what you do when work is super stressful and you need to focus your mind away from work. This is a project you can concentrate on so you can stop stressing for a few hours. Whip up a batch of cupcakes, take some white frosting and add blue food coloring to replicate water. Save some of the white frosting and take a toothpick and swirl through the blue to make it look like there is foam from waves. Take Teddy Grahams and make bikini's and bathing suits with colored melting chocolate, and a black food marker to make eyes, mouth and nose. The beach blankets are made out of fruit roll ups, and gummy life savers are the life preservers. Crush up the broken Teddy Grahams at the bottom of the box (if you have the heart to that is!) to make sand, sprinkle on some daisy and wildflower shaped sprinkles, because I think they look like starfish and seashells. Finish off some of the cupcakes with cocktail drink umbrellas.

Uh oh! By the looks of the umbrella the wind has really picked up and the waves are getting fierce. Look at poor Teddy! He has a frown on his face and he appears to be drowning! Don't just sit there someone help him! Throw him one of the life preservers!!

Everyone is having too much fun to realize that Teddy is in distress. I hope he makes it!

Oh good! Teddy made it to shore and is now floating on one of the rafts. That was a close one!

Palmiers

Some people call them Elephant ears, some people call them Palmiers. Whatever you call them they are crisp, buttery, flaky and sweet! Especially good with a warm cup of hot chocolate, or a cup of hot tea..these are so easy, but you can go from perfect to burnt to a crisp in a matter of seconds. Believe me I speak from experience!

• granulated sugar
• puff pastry sheets, thawed according to box instructions
• parchment paper

Preheat oven to 400. Sprinkle about 1/4 cup sugar where you will be working with the puff pastry. Roll out the puff pastry with a rolling pin to about 10x12 inches. Sprinkle the puff pastry with another 1/4 cup of sugar. Lightly press sugar into pastry sheet with a rolling pin. Arrange the pastry sheet vertically , with the 10 inch side closest to you. Beginning at the bottom edge , fold over 2 inches of pastry once, then again. Repeat with the top edge so that both edges, doubly folded (folding is the hardest part for me!) meet in the middle with a small gap in between. Gently push down on the pastry with a rolling pin. Then fold the other side over, the folded edges on top of each other like a book. Wrap in plastic wrap and chill for 20 minutes. Remove from refrigerator and cut into 1/4 inch wide pieces. Place on parchment paper on baking sheet allowing enough room in between for cookies to expand while baking. When the bottoms of the cookies begin to brown, about 10 minutes, flip cookies over then cook for about 8 more minutes but watch carefully because they can go from perfect to burnt in a matter of a minute.

Harvey Wallbanger Cake

Here is mom's recipe for Harvey Wallbanger Cake. Super moist!

• 1 Duncan Hines yellow cake mix
• 1 pkg instant vanilla pudding
• 1/2 cup crisco cooking oil
• 1/2 cup sugar
• 4 eggs
• 1/4 cup Galliano liquor
• 1/4 cup vodka (and a little nip for the cook would be nice!)
• 3/4 cup orange juice

Put all ingredients in a bowl and beat for 4 minutes. Pour into a bundt pan sprayed with Pam cooking spray and bake at 350 for 40-50 minutes. When cool make glaze.

Glaze:

• 1 cup confectioners sugar
• 1 tbl melted butter
• 1 tsp or 2 of orange juice

Mix ingredients together and pour over cake. Enjoy!

Marinara Sauce

I like to have marinara on hand to make quick work of weeknight dinners...

angel hair pasta on hand? Dinner ready in no time....

You have some eggplant on hand? 

slice eggplant into 1/4 inch thick slices,  put it in a colander in the sink, sprinkle on some kosher salt  - let sit 30 minutes (removes any bitter taste) rinse and pat dry, brush on some olive oil, grill eggplant 4 minutes per side, put eggplant slices in a casserole dish, layer the eggplant and marinara, sprinkle with cheese. Heat until bubbly and browned at 350 degrees, about 20-30 minutes. ( if you had some ricotta on hand layer some of that in there too, or some panko bread crumbs mixed with some melted butter for some crunch!)

Marinara Sauce:

4 tsp olive oil
2- 28 oz cans whole italian tomatoes, drained, but RESERVE LIQUID
1 sweet yellow onion, chopped
1 teaspoon dried oregano, divided
2 teaspoons dried basil, divided
6 cloves garlic
kosher salt and freshly cracked pepper, to taste
1 teaspoon sugar
4-6 leaves fresh basil leaves, chopped
1 Tablespoon fresh flat leaf parsley, chopped

Preheat oven to 375. Line a baking sheet with foil and coat it with olive oil cooking spray. Place the onions and the whole tomatoes on the center of the sheet, reserving the juice for later. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with roasted garlic flavor. Sprinkle 1/2 tsp oregano and 1 tsp dried basil all over the tomatoes along with kosher salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes, or until tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.

Once they are roasted , remove from the oven and place in a dutch oven. Over medium low heat combine roasted tomatoes, and onions, reserved liquid from the tomatoes that you drained and reserved from earlier, sugar, and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer, covered, for at least two hours. Add the fresh basil and parsley. 

Mom's Cheesecake

Crust:
2 cups corn flake crumbs, OR graham cracker crumbs
1 stick butter, melted
2 Tablespoons sugar
Mix together crust ingredients and spread in a 9x13 inch pan. Pat down with the back of a wooden spoon, or your hands

Filling:
1 can evaporated milk
1 large OR 2 small packages lemon flavor jello
1 cup boiling water
8 oz pkg cream cheese, softened
1 teaspoon vanilla
1 cup sugar

Put the can of evaporated milk in a freezer tray and let crystallize.

Dissolve jello in boiling water and put in the refrigerator, until set to egg white consistency.

Mix together until creamy; cream cheese, vanilla and sugar. Add jello mixture.

Whip evaporated milk until stiff, then fold in remaining ingredients. Pour over corn flake crumb crust and refrigerate at least a couple of hours. Enjoy.

Grandma Sanchez' Homemade Flour Tortillas

One of my fondest childhood memories is sitting in the kitchen watching Grandma Sanchez make her scrumptious flour tortillas. She was an expert at making them -rolling out the dough with the small wooden rolling pin grandpa made for her-  she would pass the dough back and forth in the air between her right and left hand shaping and stretching the dough into slightly thick pillowy tortillas. Hot off the comal (cast iron skillet) we would wait in line for our turn to eat one of the tortillas. We would slather ours with butter, and pop them into our mouths faster than she could make them. 

To get the tender tortillas like grandma used to make you have to use the lard.. 

I like to sprinkle some flour on top of the sections waiting to be rolled. In my mind it helps prevent them from drying out.. not sure if it's true or not, but there's something that makes me happy about seeing them sitting there with flour sprinkled on top waiting their turn to be rolled out.

they don't have to be perfectly round - rustic shapes just add to the charm of homemade tortillas. As you can see you don't really need much flour at all to roll them out. 

1 1/2 cups all-purpose flour - plus some for rolling

1 teaspoons salt

1 teaspoons baking powder

3 Tablespoons lard ( or use butter, at room temperature - grandma used lard)

2/3 cup warm water ( you might not use it all - please don't dump it all in -add it slowly)

Combine the flour, salt and baking powder in a large bowl. Lightly rub in the lard ( or butter if using). Make a well in the center of the flour mixture, then add enough water to form a soft dough. (you might not use all the water) Knead the dough lightly for 1-2 minutes, then cover and let rest for 10 minutes.

Divide the dough into 12 equal portions. Roll out each portion on a floured surface to form a very thin round tortilla. Brush off the excess flour from the tortillas. Roll out one at a time, cook one, and then roll out another so they don't dry out. (Have someone roll, and someone else cook them if you want. )

Heat a large non-stick skillet (or cast iron skillet like grandma used) until very hot, then add a tortilla to the pan and cook for 1 and a 1/2 to 2 minutes, or until the surface starts to bubble, and the underside is speckled brown. Turn the tortilla over and brown the other side for about 30 seconds to 1 minute. While the tortilla is cooking , roll out another round tortilla and repeat. You might need to brush away some of the burned flour from the pan in between cooking the tortillas.

To reheat , wrap tortillas in foil and place in a preheated oven at 350 degrees for about 5 minutes.

Prime Rib

• 1 ( 3 rib) standing rib roast ( 7 - 8 pounds)
• 1 tbl kosher salt
• 1 1/2 tsp freshly cracked pepper

Two hours before roasting, remove the meat from the refrigerator and allow to come to room temperature.

Preheat the oven to 500. (make sure oven is clean so you don't have to smell the char of burning spilled food) . Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold the roast comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325, and roast for another 30 minutes. Finally increase the temperature of the oven to 450 degrees and roast for another 15 -20 minutes, until the internal temperature of the meat reaches 125 degrees. (watch the thermometer that you stuck in the meat carefully at this time the roast can go up several degrees really fast and go from melt in your mouth tender, to over cooked and tough - make sure the thermometer is exactly in the center of the roast. The total cooking time should be between 1 1/2 and 1 3/4 hours. Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes to redistribute the juices (otherwise if you cut now all the juices will escape when you cut). Carve and serve with horseradish.

Grandma Fisher's Homemade Egg Noodles

The last time I was in Illinois I asked my cousin Suzy to teach me how to make Grandma Fisher's homemade egg noodles. She happened to be cooking a roast for dinner, so it was perfect timing. She made a batch, and I watched, and then I made a batch. She tossed them all together and she said no no one knew the difference between the batches when they ate them. yay! 

As with most noodles the broth gives the noodles their flavor, so use rich broth. You can use either chicken, or beef broth to cook the noodles. They are 'dumpling' type noodles, so they have a chewier texture than the dried egg noodles you find in your local grocery store. Cut the noodles as wide as you would like, just make sure to cut them as uniform as possible, so the cooking time will be the same. 

Use my chicken noodle soup recipe (as shown in the picture above - recipe found on the side bar) and you will not be disappointed! So yummy!

If you want to use the noodles in beef broth - something I do is...after you have simmered a roast until tender in a dutch oven on top of the stove ( to simmer the roast; I mix 2 cups of water with a 1/2 package (whole package is too salty for me) of Lipton dry onion soup mix, and a can of cream of mushroom soup - simmer the roast for 2 1/2 to 3 hours until tender - (no extra salt please there is plenty in the soups) remove the roast to a plate to rest, bring the beef broth to a boil, (depending on how long you simmered the roast you might have to add some beef broth, or water to the pot) add the egg noodles, bring broth down to a simmer, and simmer, stirring occasionally, to make sure the noodles aren't sticking, about 25-30 minutes, or until tender. 

                                                            

        roll the dough as thin as you can. I find it easier to divide the dough in half and roll two batches

cut the noodles any length you want - 2 inches long seem a good length

                                                  

*recipe courtesy of Suzy Fisher

1 egg
2 egg yolks
1 Tablespoon water
1 teaspoon salt
all-purpose flour

In a bowl mix with fork the egg, egg yolks, water and salt. Add enough flour to form a dough that is not sticky. About 1 1/2 cups flour. (I knead for a few minutes (until it's not sticky) to get the gluten going and then let rest, covered, for about 30 minutes, so it will be easier to roll out after the gluten has had time to calm down, so it doesn't keep springing back on you when you roll it)

After the dough naps for 30 minutes - roll out dough on wax paper that has been sprinkled with flour. Wait about a half an hour, (because Suzy said so!) and then cut into 2 inch long strips with a knife, noodle cutter, or a pizza cutter. ( I use a pizza cutter!) Lift up noodles and toss the strips with some flour and let sit for a couple of hours to dry. Cook right away, or put the thoroughly dried noodles in a ziplock bag in the cupboard for up to a month.

To cook:
Bring rich beef, or chicken broth to a boil in a dutch oven. Put dried noodles into boiling broth, ( or soup) reduce to a simmer and cook noodles for 25-30 minutes, or until tender. The broth is what gives the noodles their flavor so the richer the better.

Homemade Spaghetti & Fettuccine Noodles

Put 5 cups of flour on a work surface. Push the flour to the sides to make a well. Add 7 large eggs, or 5 jumbo eggs, 3/4 tsp extra virgin olive oil. Mix oil and eggs with a fork. Gradually beat in the flour from inner side of well wall with hand, keeping wall in tact while mixture is still runny, until it comes together in a cohesive, kneadable mass. Knead dough with floured hands, incorporating more flour from well wall until dough no longer sticks to hands. (you will have left over flour) Set dough aside and scrape up and discard flour from work surface. Lightly reflour work surface, continue to knead dough, reflouring hands often until smooth and elastic, about 6 minutes. ( dough should still be slightly tacky.)
Form dough into a ball, then dust well with flour and wrap with plastic wrap. Let dough rest at room temperature for an hour. Unwrap the dough after an hour, cut dough in half and rewrap half of the dough to roll out when done with first half. Reflour hands and slowly and evenly roll out the dough. You will have to roll, roll, roll, pushing down rather hard to get it as thin as possible. You might have to lift up the dough and put some more flour down so it doesn't stick to work surface. You should try to get the pasta as thin as possible. You should be able to sort of read a newspaper if you held it behind the rolled dough.

Now you get to cutting it. I used a pizza cutter. You can cut it in big strips for lasagna noodles, or pictured here these noodles turned out to be the size of fettuccine noodles. Let pasta dry (you don't have to have this embarrassing concoction to dry your pasta.) If you have long kabob skewers you can put the skewers under a few plates and put something heavy on the plates to keep the skewers in place under the plates and let the skewers stick out away from the cabinet and place the pasta noodles on the skewers to dry. Let dry at least 24 hours before storing in zip lock bags. If you cook right away it only takes about 3-4 minutes in boiling salted water. Drain in colander, but do not rinse pasta.

For this spaghetti size noodles I cut it really really thin.

Chicken & Dumplings

• 2 tbl butter
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 2 heaping tbl flour
• 6 cups chicken broth
• 1-2 tsp chicken bouillon
• 1 cup broccoli florets, optional
• 2/3 cup bisquick baking mix
• 3 tbl milk
• 2 cups cooked chicken, cut into bite size pieces

Soup:

In dutch oven melt butter, add onion, celery and carrots. Stir and cook until softened, about 6 minutes. Add 2 heaping tablespoons of flour to onion mixture. Stir to incorporate flour and onion mixture, and cook for about 2 minutes to cook out flour taste. Slowly add chicken broth, (and chicken bouillon if using) stirring constantly. Add broccoli florets if using. Bring liquid to a boil. Meanwhile make your dumpling dough while soup is coming to a boil.

Dumplings: *** I double dumpling recipe

Mix according to directions on bisquick box: Stir 2/3 cup bisquick and 3 tablespoons milk in a bowl. ONLY MIX about 4 or 5 stirs, because you do not want to over mix the dough. Over mixing makes them tough. Drop by heaping teaspoons full (they will expand when cooking) onto boiling liquid. Cover immediately and reduce heat to simmer. Simmer covered for 15 minutes. (you are "steaming" the dumplings giving them a more fluffy texture.) Uncover and simmer another 5 minutes. Add cut up chicken. I add a few shakes of black pepper and dried parsley. Serve.

Roasted Salsa

5-6 roma tomatoes

1-2 small jalapeños, stem cut off

1 garlic clove -with skin still on

1 cup fresh cilantro leaves, I usually do a half of a small bunch

1/4 cup white onion, roughly chopped

1 small lime, zest half the lime, and juice to make 1 Tablespoon

In a skillet on top of the stove (cast iron if you have one) put tomatoes, jalapeños and garlic in the skillet, roast over medium high heat, turning as needed, until blackened all over, about 15-20 minutes. ( The garlic only needs about 5 minutes - remove garlic from skillet) Turn off heat and cover ingredients in foil (or top skillet with a lid) and let rest for about 20 minutes.

In blender on puree setting pulse tomatoes, jalapeños ( smell the jalapeños to check for heat intensity first-  if they smell strong of heat -remove seeds if you want less heat, or add one at a time and check for intensity), garlic (remove skin first) cilantro, onion, lime zest and juice. Add about scant teaspoon salt to taste. Pulse until desired consistency.

Refrigerate so flavors can meld together, or serve immediately. Better the next day. Bring to room temperature before serving.

Mom's Corn Casserole

• 
  
• 
  
• 1 - 1lb can cream style corn
• 1 cup dry bread crumbs
• 1 cup of canned milk (Carnation evaporated milk)
• sharp cheese
• bacon

In a bowl mix corn, bread crumbs and milk. Place in a baking dish. Cut cheese and bacon into squares and place on top of corn mixture in a checker board pattern. Bake 325 degrees for a glass dish 1 hour and 15 minutes. 350 degrees for metal baking dish.

Applesauce Cake

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 1/2 cup applesauce
• 1/2 cup water
• 1/2 cup shortening
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped walnuts

Grease and flour a loaf pan. Beat all ingredients in a large mixing bowl on low speed, 30 seconds. Beat on high, 3 minutes. Bake at 350 60-65 minutes. Meanwhile make butterscotch meringue

Butterscotch Meringue:

• 2 egg whites
• 1 cup packed brown sugar
• 1 tbl lemon juice
• 1/2 cup finely chopped nuts

Just before cake is removed, beat egg whites until light and foamy. Beat sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake 400 degrees until brown 8-10 minutes.

Baked Chicken

mm mm good! Bake the chicken and take the leftover meat off of the bones once it's cool and use to make soup, chicken divan or one of my chicken enchilada recipes.

• 4 lb chicken pieces, dark and white meat


• 1 tbl salt


• 1 tsp pepper


• 1 medium onion, grated


• 1 tsp paprika


• 1/3 cup wesson oil


• 1/2 cup margarine, melted

Mix dry ingredients in small bowl. Sprinkle chicken with dry ingredients; mix well. Mix oil, butter and grated onion. Place chicken pieces flat in a roasting pan and pour oil mixture over chicken. Seal with foil and bake on bottom rack of oven at 350 for 20 minutes. Remove from oven, drain drippings from chicken and pour over top of chicken again. Leave roaster open and place on top rack of oven at same temperature. Cook until brown and tender, about 30 more minutes. Same recipe may be used for pork chops.

Potato Soup

• 3 tbl oil
• 2 medium onions
• 4 medium potatoes, 1 1/4 pds
• 1 -14 1/2 oz can chicken broth
• 1 cup milk
• 1 1/4 tsp salt

Dice onions. In 4qt saucepan over medium-high heat in 1 tbl oil cook onion until golden brown & tender. Peel and dice potatoes. Add to onions, chicken broth and 3 cups water; over high heat to boiling. Reduce to low; cover and simmer about 10 minutes. Spoon half potato mixture into blender; cover with center of cap removed, blend at low until smooth. Stir in milk. Heat to boiling, stirring constantly. 6 servings.

Mom's Buckeye's

• 1 stick butter
• 1 box powdered sugar
• 2 cups chunky peanut butter
• 3 cups rice crispies cereal

Mix together. Form into balls and refrigerate. Dip into 12 oz melted chocolate chips. Put on wax paper to harden.

Mom's Pecan Tarts

Tart:

• 1/2 cup butter
• 4 oz cream cheese
• 1 cup sifted flour

Mix with fork and make 24 balls.
Topping:

• 1 cup brown sugar
• 1 tbl melted butter
• 1 pinch salt
• 1 large or 2 medium eggs, beaten
• 1 tsp vanilla
• 1 1/4 cup chopped nuts

Mix together.
To make tarts, press down balls into small tart pans. Put nuts in bottom. Top with brown sugar mixture. Put more nuts on top. Bake at 350 17-20 minutes.

Herb-Crusted Flank Steak

• 2 tbl dijon mustard
• 1/2 tsp minced garlic
• 1/4 tsp ground pepper
• 1/8 tsp tarragon
• 1 pd flank steak
• 1/3 cup fresh bread crumbs
• 1 tbl. chopped fresh parsley

Preheat broiler. Combine first 4 ingredients. Spread half on one side of the meat. Broil mustard side up for 4 minutes. Turn meat over, spread with remaining mixture; broil 3 minutes. Combine breadcrumbs and parsley; pat evenly on meat. Broil 1 minute more. Let stand 5 minutes. 4 Servings.

Oh My! Blueberry Pie!

4 cups WHOLE fresh (only fresh!) blueberries, about 2 pints
3/4 cups sugar
1/4 tsp salt
1/4 cup water
2 tbl corn starch
1 tsp butter, no substitute!
1 tbl lemon juice
9" pillsbury crust, in the refrigerated section
1 egg white, whipped up a bit with 1/8 cup sugar and 2 tbl water - eggwash

The pie shell: unfold the pie crust as instructed on pkg. (you only need one pie crust) Let it sit until it's at room temperature. Then, fit it over your pie pan, and pinch the crust around the edges of the pie pan. Take a fork and prick all over, sides and bottom. Bake for 10-12 minutes at the temperature box instructs, until it starts to brown a little. Take it out of the oven and brush it with a pastry brush with the eggwash, put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender/golden/glossy and sweet. Let the crust rest, (it's been through a lot with all that poking you did with the fork earlier!), and cool down. Now onto the filling..

Pie filling: Combine sugar, salt, water, and cornstarch in a medium sized saucepan. Mix it up well, then stir in 1/2 of the blueberries, cook over medium heat until bubbling, and the berries start to pop. Stir to prevent it from sticking on the bottom of the pan. Remove from stove and stir in the butter and lemon juice. Let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter them in the fresh baked pie shell. Take the cooked blueberry mixture and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the refrigerator for at least two hours, it's better to leave it for four hours. That's it, we are done. Did you think more baking was involved? Enjoy!...serve with vanilla ice cream for a flavor explosion