Tuesday, July 26, 2011

Calabacitas
a la Mom B

4-5 Zuccinni, cubed
2 lbs. corn (frozen is fine, just rinse with warm water to get ice off)
1 can of green chilis
1 onion, diced
1 c shredded cheese

Put all vegs in pot with about 3 c water (not quite enough to cover, about half). Cook until vegs are tender. Drain water. Add chesse and stir until melty.

Monday, July 18, 2011

Spaghetti Sauce
a la Grandma Bertoglio

1 no 10 can (6lbs. 4 oz) crushed all purpose tomatoes
1/2 can tomato can of water
4 cloves garlic, crushed
1/4 c sweet basil
2 onions, chopped
1 T salt
1/2 c parsley
2 large bay leaves
1 T sugar
24 oz tomato paste

Brown onions and garlic in very little olive oil. Add the tomato, tomato paste, water and spices, stirring well. Bring to a gentle boil and then simmer for about 2 hours.

Thursday, July 7, 2011

Demetrie's Chocolate Pie
1 2/3 c water
5 T sweetened cocoa powder, such as Ghiradelli
3 T cornstarch
1 (14 oz) can sweetened condensed milk
3 egg yolks, beaten
1 t pure vanilla extract
1 9 inch pie sheel, prebaked plain or graham cracker
Whipped cream (or if it's not too humid, you can top with meringue)
Shaved chocoalte to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it's thick.
Reduce heat to low and stir in some butter. Add in your good vanilla, and keep stirring well. Turn of the heat and let it cool some. Pour into a prebaked pie shell, storebought if that's how you do things.
Let the pie set yp in a cool spot, like a plug-in refrigerator, covering with wax paper so you don't get a skin. Dollop cream on top or top with meringue.
Note: I looked at the store, and never found sweetened cocoa. I used my unsweetened Hershey's cocoa and it was PLENTY sweet. I prefer graham cracker crust.
Biscuits
a la Southern Living
1/2 c cold unsalted butter
2 c self-rising flour
3/4 c buttermilk
1 t salt
Preheat to 400. Sift flour into a pile on sanitized counter top. Grate cold butter over flour with a box cheese grater. Combine the 2 together with hands until resembles course cornmeal. Slowly add buttermilk and mix with hands until comes together as a dough. Knead together 2 or 3 times. Roll our dough to 1/2 in thickness. Cut out with 2 inch round cookie cutter and place on a parchment lined baking sheet. Bake until golden brown on the bottom of biscuits, approximately 15 minutes. Serve warm with honey butter.

Chef's Note: When I made these, I mixed the ingredients in a jelly-roll pan instead of the counter. It made the mess easier to contain.
Cranberry Chicken Salad
2/3 c slivered almonds
3 c chopped cooked chicken
3/4 c sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 c mayonnaise
1 T Greek seasoning
2 T fresh lemon juice
Toss all together and serve
Honey Butter
 
3/4 c unsalted butter, room temperature
1/4 c honey
2 t vanilla extract
1/2 t salt
Whip together and enjoy.
Chili
a la Areta

1 1/2 lbs. ground beef or turkey
1 green pepper, chopped
1 can black beans
1 can pinto beans
1 can diced tomatoes, drained
1 can tomato sauce
1 cup frozen corn
1/2 c water
1 pkg taco seasoning
1 pkg ranch seasoning
 
 
Brown meat and drain. Add all ingredients to a big pot. Bring to a boil, and set to simmer for at least an hour. I leave mine in all day.
Greek Salad
a la Areta
 
1 English cucumber
3-4 hothouse tomatoes, chopped
1 each of red, yellow and green pepper, chopped
1/2 purple onion, chopped
2 stalks celery, de-string and chopped thinly
1 c Klamato olives, optional
feta cheese with sun dried tomato
Greek salad dressing, about 1/2 a bottle
 
Mix all together, except cheese. Add feta cheese just before serving.