September 28th, 2008 by alice
Tags: Bread, Pumpkin
INGREDIENTS
- 4eggs
- 3cupssugar
- 2teaspoonsbaking soda
- 1cupoil
- 1/2teaspoonsalt
- 1/3cupwater
- 1teaspooncinnamon
- 2cupspumpkin(16 oz. can)
- 3 1/2cups siftedflour
- 1 1/2cups choppednuts
DIRECTIONS
- Beat 4 eggs gently with 3 cups of sugar.Add 1 cup of oil
- Add 1/3 cup of water
- Add 2 cups =1 /16 oz. can of pumpkin.
- Add 3½ cups of sifted flour, 2 tsps. of baking soda, ½ teaspoons salt, and 1 teaspoons of cinnamon and mix thoroughly.
- Add 1½ cups of chopped nuts.
- Put in 3 loaf pans and bake at 350 degree for 1 hour or until done.
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September 28th, 2008 by alice
Tags: Austrian, Eggs
INGREDIENTS
- 1cupsour cream
- 1/4cupheavy cream
- 8eggs
- 1/2cupbutter
- 1tablespoonchives, chopped
- salt and pepper
DIRECTIONS
- Preheat oven to 350.
- Pour the sour cream and cream into baking dish.
- Carefully slip the eggs into it from a cup one by one.
- Dot with butter; sprinkle with chives.
- Bake at 350 about 15 minutes or until eggs are set.
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September 28th, 2008 by alice
Tags: Hush, Puppies
INGREDIENTS
- 1 1/2cupsyellow cornmeal
- 1 1/2cupswater
- 1/2cupmilk
- 1tablespoonoil
- 2tablespoons choppedonions
- 1cupflour
- 3teaspoonsbaking powder
- 2teaspoonssalt
- 1teaspoonsugar
DIRECTIONS
- Cook cornmeal and water until still.
- Remove from heat and blend in remaining ingredients.
- Drop by teaspoon full into the hot shortening and fry for about 7 minutes or until a nice golden brown.
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September 28th, 2008 by alice
Tags: Casserole, Not, Tuna
INGREDIENTS
- 1lbfettuccine pasta
- 1/2cupbutter
- 1/2cupflour
- 3cupsmilk
- salt & freshly ground black pepper
- 1/4teaspoon freshly gratednutmeg(eyeball it)
- 3tablespoonsextra-virgin olive oil(EVOO)
- 3 (6 ounce)cans italiantuna in vegetable oil, drained
- 2celery hearts, chopped
- 1mediumonion, chopped
- 1 (14 ounce)can wholewater-packed artichoke hearts, drained, sliced
- 1cupfrozen green peas
- 1teaspoonfresh thyme leaves, chopped
- 1teaspoonfresh parsley, chopped
- 2garlic cloves, minced
- 1lemon, zest of
DIRECTIONS
- Bring a large pot of water to a boil, add a generous amount of salt and cook the fettucine to al dente.
- Place a small sauce pot over medium-low heat and melt the butter. Stir in flour with a wooden spoon and cook for about 1 minute.
- Whisk in the milk and bring it to a bubble then reduce the heat to low.Season with salt, pepper and nutmeg. When sauce is thick enough to coat the back of a spoon, turn off heat and reserve.
- Heat a large non-stick skillet over medium heat with the EVOO. Add tuna, celery, onion, artichokes and peas. Cook for 5-7 minutes or until heated throughout.
- Drain pasta and add to the pan with the tuna mixture. Pour in the cream sauce and mix everything together until fully incorporated.
- In a small bowl, combine thyme, parsley, garlic and lemon zest. Sprinkle over tuna mixture and serve.
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September 28th, 2008 by alice
Tags: Pasta, Penne
INGREDIENTS
- 2lbspenne(prepared)
- 4tablespoonsolive oil
- 2tablespoonsbutter
- 1mediumonion, finely chopped
- 10garlic cloves, minced
- 1/8teaspoondry crushed red pepper
- fresh mushrooms, sliced
- 2 (35 ounce)cans san marzanoplum tomatoes, chopped
- 1/4cupvodka
- 1/2cupfresh basil, chopped
- 20 curedblack olives(pitted & sliced)
- salt
- pepper
- 1cupheavy cream
- 1cupparmigiano-reggiano cheese
DIRECTIONS
- Heat olive oil & butter in heavy saucepan over medium heat. Add onion, cover & cook until onion is translucent, stirring occasionally ~ 5 minutes. Then add garlic, crushed red pepper, mushrooms & cook for another 2 – 3 minutes.
- Add chopped tomatoes & enough of the liquid from tomatoes to make 5 cups of tomato mixture & cook for ~ 3 minute
- Stir in vodka & cook for ~ 10 minute on low heat stirring often.
- Add fresh chopped basil; salt & pepper (to taste) & olives. Simmer gently, uncovered, add heavy cream & stir until sauce thickens.
- ( Sauce should be coarse/thick but, not too chunky).
- Add sauce to Penne; top with ~ 3/4 cup grated cheese & leave rest of cheese for additional topping.
- For 1 Lb of Penne reduce tomatoes; cream; vodka by half & garlic to 7 cloves.
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