Monday, April 4, 2011
3 ingredients, lasts for a year in your freezer, and the other two ingredients are butter and cream...how can this be bad??
SOURCE: This recipe comes from my Aunt Sue(one of the greatest southern cooks ever!)
36 ears of corn
1 lb BUTTER (dont go all healthy and margarine-y on me here)
1 pint half and half cream
Shuck the corn and remove the silks. Wash corn and cut the corn off the cob with a knife into a large pan. Add butter and half and half. Bake at 325 degrees for 1 hour, stirring occasionally.
remove from oven.
Cool by placing pan in ice water.
when cool, package and freeze as quickly as possible. Do not put more than 4 cups into one bag.
to serve, heat through adding salt and pepper to taste.
makes approx 12 cups and will keep in the freezer for 1 year.
Monday, March 21, 2011
SOURCE: This recipe comes from the Relief Society cookbook. This guaqc is great. The secret, believe it or not, is Mayo.
1/4 cup finely chopped red onion
1/4 cp finely chopped green pepper
1/4 cup finely chopped fresh cilantro
1 small roma tomato, seeded and chopped.
1 TBSP Lime Juice
1/2 tsp garlic powder
1/2 to 1 TBSP Mayonnaise. (to taste)
Salt and Pepper to taste.
mash avocados and stir in salt, pepper, garlic, lime juice and mayo.
add chopped pepper, onion and cilantro.
when storing leftovers place saran wrap DIRECTLY ON THE GUAC. dont just cover the bowl, actually gt that wrap down directly onto your dip to keep it from oxidizing and turning brown.
for a spicier guac, add chopped jalapenos or crushed red pepper flakes.
Sunday, January 9, 2011
This is my aunt Marys recipe. She is a great cook. Her second husband, Uncle Phil, was a jovial Italian man with a love of people and food. Her recipes to me always seem to reflect his spirit. Uncle Phil passed away a few years ago, so this is in memory of him. Love and Miss you Uncle Phil!
NEVER FAIL NOODLES
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp butter
2 1/2 tsp milk
In a bowl, place flour and make a well. Drop remaining ingredients into the well. Mix with a fork to form a ball. Roll out on a floured surface until very thin. Let set for 20 minutes. Cut as desired.
You can then use these noodles as you would any fresh pasta noodle. Typically you boil it in salted water for just a few minutes until al dente. (since it is fresh and not hard, dont overboil or you will have mush)
I use these for chicken and dumplings, chicken noodle soup, pasta, lasagna. You can do just about anything with these basic noodles.
Tuesday, January 4, 2011
Growing up in the 40s and 50s in Flint MI, my dad had a neighbor named Mrs Colangelo. This woman was the epitome of everything a good Italian woman should be. She made THE BEST COOKIES AND BROWNIES ON THE FACE OF THE EARTH (according to my dad).
To this day, at almost 70, my dad STILL talks about Mrs Colangelo and her baked goods.
I found this recipe in my grandmothers recipe box. My dad doesnt know I have the recipe. I think for his birthday in March, I may make up a batch of these famous brownies and see if he has a flashback.
1/3 cup crisco
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 squares baking chocolate
2/3 cup flour
1/3 cup nuts
melt chocolate over double broiler (I just microwave in pyrex)
combine all ingredients.
Bake at 325 until done through.