Wednesday, May 28, 2008

Potato Candy ™

This recipe is from my grandma. In tribute the recipe will be exactly in her own words.

One very small potato, peel and boil. Drain off water and mash. Add 1 teas. butter and flavoring.

1 box or more powered sugar until you can knead the mixture. Roll out on wax paper with powdered sugar. Spread on peanut butter and roll up. Cut pieces of candy. Place on buttered platter and refrigerate. It hardens as it stands.

Nuts and figs may be added.




Poor Mans Cocktail Sauce ™

This sauce is a great dip for to use for seafood and snacks.

2 T Horseradish (prepared)
6 T ketchup
Dash of Tabasco sauce

Combine ingredients in small bowl. Mix well.

Makes 2 servings




Saturday, May 24, 2008

Command Pesto ™

I call this command pesto, because everyone commands me to make it.

½ c olive oil
1 tsp lemon juice (to taste)
3 T Parmesan cheese
1 -2 clove crushed, chopped garlic (to taste)
4 T dried or 6 T fresh herbs (basil, parsley, oregano, chives)

1/8 tsp pepper, salt


Combine oil, juice, garlic, cheese, herbs, pepper, and salt in food processor or hand blender and blend well for 40 seconds.

Pour over your favorite pasta, toss to coat.

Serves 4


Tuesday, May 13, 2008

Babys' French Toast ™

The basic recipe is so easy that it belongs to my niece (baby).  I've used skim milk for this recipe.  You can make this recipe vegan by using vegan egg and dairy substitutes, if desired.

2 eggs
2 T milk (low fat or skim)
4 slices of bread
Pinch of cinnamon (to taste)
1- 2 T butter (or enough to coat bottom of skillet).

Crack eggs in shallow bowl, add milk and cinnamon. Whisk well.

Heat skillet on medium heat, add butter. Dredge bread on both sides with egg mixture. Place bread in pan and cook until golden brown, about 1 1/2 -2 minutes on each side. Repeat process with remaining bread. Serve with favorite syrup or toppings.

Serves 2.




Monday, May 12, 2008

Infused Chili Oil ™

This oil is often used in Asian cooking. I use it for almost anything.

1/3 c oil (canola or olive)
1/
2 -3 T red pepper flakes (to taste)
1/4 tsp lemon juice (optional)

1 clove garlic crushed, chopped (optional)
Zest of 1 lemon (optional)
1/8 tsp fresh ginger chopped (optional)

Heat skillet pan on medium high heat. Reduce heat to medium and add oil. Heat pan for 1 minute.

Remove skillet from heat (to prevent pepper flakes from burning), add red pepper flakes. Add remaining ingredients. Let cool and put in container. Refrigerate when cooled.

Makes 16  1 tsp
servings.


Greek Noodle Salad ™


This is a family staple at get- togethers.

This salad can be made with any pasta. I use Rotini or bow tie pasta.  




Salad

2 tomatoes chopped
1 onion chopped

1 bell pepper chopped
1 cucumber (halved lengthwise and chopped)
1 c black olives (pitted or Greek)
1 cup feta cheese (in chunks or crumbled)
1/2 c green onions (sliced)
1/2 c radishes (sliced)
3 c pasta (cooked)
2 tsp dried parsley (or 3 T fresh)


Dressing

1/3 c olive oil
2 tsp lemon juice
1/8 tsp salt, pepper
1/2 tsp oregano dried (1 tsp fresh)
1 clove garlic crushed, chopped


Dressing: Combine ingredients in small bowl. Mix well. Pour over salad

Salad: Cook noodles according to package. Combine with vegetables. Toss salad to combine with dressing.

Serves 6.






Follow by Email