CREAMY CRAB SOUP

This is the most fabulous recipe for cream of Crab soup from Betty Groff's Country Goodness Cookbook. Betty has a restaurant in Amish country in Lancaster PA. One of these days I will make it there!

 I use extra potatoes and occasionally add shrimp and scallops to make a seafood chowder. This is a favorite for Christmas Eve dinner following in the traditional Italian 7 Fishes meal. Buon appetito!

Crab Soup

Sauté the onion in the butter in a large, heavy soup kettle. Add the water, potatoes, celery, parsley, salt, pepper, and seafood seasoning. Cook, uncovered, for 12 minutes until tender. Most of the liquid will have evaporated. Sprinkle the flour over the potatoes and stir. Add the crab meat, evaporated milk, and milk and simmer on very low heat for 30 minutes more until the potatoes fall apart and thicken the soup. Note: Be sure the check crab meat carefully for shell pieces before adding it to the soup. Makes 6 servings

1/2 cup chopped onion 3 T. butter 2 cups water 2 med. potatoes, cut in julienne strips 1 cup finely chopped celery 1 T. chopped parsley 2 t. salt fresh ground pepper to taste 1/4 t. seafood seasoning, preferable Old Bay brand 2 T. flour 2 c. diced crab meat 1/2 c. evaporated milk 4 c. milk

The recipe above appears in:

Betty Groffs newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.Betty Groffs Country Goodness Cookbook $17.95.

SPAGHETTI WITH ROASTED TOMATOES AND BASIL

SUMMER SPAGHETTI WITH ROASTED 

TOMATOES AND BASIL and

FRIED EGGPLANT

My sister came last year to help me after my hip surgery and made this dish, It is yummy, light, healthy and pretty! Hope you enjoy it as much as I did! Made it for my honorary sister and her family tonight.

Spaghetti:

1 16 oz box Whole Wheat Pasta, cooked to directions

10 ripe Italian Plum Tomatoes, sliced and quartered

10 fresh basil leaves, chopped

olive oil

salt and pepper to taste

Parmesan cheese, freshly grated (NOT THE BOXED STUFF! 

Eggplant:*

1 Medium eggplant, sliced long ways into fingers

2 eggs, beaten in a large ziplock

2 cups Italian bread crumbs in a large ziplock

olive oil and canola oil

salt and pepper to taste

Spaghetti:

Heat oven to 350. In a large cookie sheet with sides. coat liberally the pan with olive oil. Place sliced tomatoes in cookie sheet. Sprinkle each tomato with olive oil. Sprinkle with salt and pepper. Sprinkle with chopped basil. Place in preheated oven for 20-30 minutes

In a large pot, fill 2/3 with water and bring to boil . Cook spaghetti according to directions. Drain. Toss in baked tomatoes in the oil. Add additional oil as needed. Add generous amount of Parmesan cheese, Toss. Serve immediately with additional fresh basil.

Eggplant:

 Add sliced eggplant into the ziplock with the eggs and toss to coat all pieces well. Transfer to the ziplock with the bread crumbs. Toss well to cover thoroughly. In a large Fran, add equal amount of each oil to cover bottom of pan by 1/2 inch. Heat on medium high heat til hot, add 1/2 the eggplant, browning on each side til golden brown (3-4 min per side approx). Remove to plate with paper towels and drain. Repeat. Salt lightly. Sprinkle with Parmesan if preferred.

BUON APPETITO!

TIPS
* Can use zucchini as well!
   Can make eggplant Parmesan from this step. 

SHRIMP AND GRITS

I love Shrimp and grits so searched the net for a good recipe and found this Low Country Shrimp and Grits...from All Things Food, Cooking with Mary and Friends:

Low Country Shrimp and Grits

17Ingredients

340Calories

45Minutes

Ingredients

for the grits...

1 cup grits (stone ground) (Can sub Quick Grits if time constraint-follow package directions)

3 1/2 cups water

1 cup chicken stock

1 1/4 teaspoons kosher salt

2 tablespoons butter

2/3 cups shredded sharp cheddar cheese

1/3 cups grated parmesan cheese(opt)

ground black pepper (Course, to taste)

for the Shrimp

1 1/2 pounds large shrimp (peeled and deveined)

2 tablespoons olive oil

freshly ground pepper

salt

2 garlic cloves (minced)

4 teaspoons fresh lemon juice

1 1/2 teaspoons sauce (sauce)

1/3 cups white wine(opt-can sub chicken broth)

3 dashes parsley flakes

Directions

 Method
To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.

Peel and de-vein shrimp. In a fry pan over medium-high heat, warm the olive oil. Toss in the garlic and saute' until the garlic is just slightly browning.

Add the shrimp, Chesapeake Bay Rub, salt and pepper, stirring well. Add white wine, lemon juice and hot sauce; cook until shrimp is pink and heated through.

Remove from heat and serve over grits. Sprinkle on some parsley flakes; serve immediately.

Read full directions on All Things Food, Cooking with Mary and Friends: http://www.cookingwithmaryandfriends.com/2015/03/low-country-shrimp-and-grits.html

BEEF AND VEGETABLE SOUP

We have had a few days in the last month that were a little chilly when I was visiting my cousins in Northern PA, so I took advantage and made BEEF AND VEGETABLE SOUP. It is a family favorite and a comfort food for us all. Enjoy!

BEEF AND VEGETABLE SOUP

1 2-3 lb chuck roast
Lawry's seasoning salt
1 large onion
3 tbs minced garlic
1 14oz can diced tomatoes
1 16 oz diced tomatoes
Veggies frozen or fresh- 8-10 oz ea: green beans, corn, peas, edamame,cabbage, lima beans*
5 carrots, peeled and sliced
4 medium potaoes, peeled and cut in bite size pieces
3 stalks of celery, sliced
2 tbs Worchestershire sauce
3 tbs basil (to taste)
Pepper to taste
2 handfuls fresh baby spinach

In a 10-12 qt pot. add beef, seasoned front and back w/ seasoning salt. Add rest of ingredients except spinach. Cover all with water to 2 inches over all in pot. Bring to boil. Cover and Lower to simmer and simmer 2-3 hrs. Add spinach and cook 30 more minutes. Serve with crusty rolls and a salad.
Serves 10+


TIPS-
   I used a frozen roast this time and it did very well.

* Vegetables-use what you like. I have also put in cabbage and mushrooms. Be creative.

HOMEMADE ICE CREAM ANYONE??

HOMEMADE ICE CREAM ANYONE?? Are you ready for the most amazing, awesome and fairly easy recipe for home made Ice cream? My late mother in law had this recipe/ It is fabulous! It is using a cooked custard. If you have made homemade ie cream from all raw ingredients, it was probably grainy? Right?  With about 1/2 hour prep time, you can have creamy, delicious ice cream.

Phyllis  Leonard’s Ice Cream Custard

1 qt milk or ½ & ½

2 cans sweeten condenced milk

2 cans evaporated milk

8 whole eggs, beaten

¾ c sugar

3 tsp vanilla extract

½ tsp almond extract

½ jar marshmallow fluff (1/2 cup)

In a large metal pot, scald the 1 qt of milk, DO NOT BOIL In a large bowl, Whisk together evaporated and sweet milk. Put in fridge to chill. Beat eggs and sugar together. To scalded milk add the beaten eggs slowly- whipping in  (TIP: Mix a little of the scalded  milk to egg mixture first, then add SLOWLY to hot milk wisking vigorously). Heat milk and egg mixture to almost boiling. DO NOT BOIL. Remove from heat and whisk in til smooth the vanilla, almond extract and marshmallow fluff. Pour the hot mixture into the cold milk mixture, mixing thoroughly.

Refrigerate overnight. Freeze in Ice Cream Maker according to directions.

Enjoy!

Buon Appetito!

tip> Add fresh fruit to the ice cream as toppings or incorporate it during the freezing after the ice cream begins to get a little hard.

MATZO BALL SOUP

MATZO BALL SOUP

What a fabulous spring we have had in No Va this year...it started in February! Today temperature was 70 and my daughter Emily is recovering from gallbladder surgery. She hasn't been able to keep anything down and requested this soup recipe she got from her BFF, Jenny's grandmother, Marquerite.  I made my Chicken Soup. We used the Streit's Matzo ball soup mix. I did not use the broth mix-only the matzos with a few alterations. To the matzo ball mix add: 1/4 tsp salt, 1 Tsp parsley, 1/8 tsp pepper and 1/2 tsp onion powder. Let stand 15 min. in fridge. Form balls, handling gently. Makes approx 12-15 balls. Follow cooking directions.

These were amazing. It was my first time eating these little dough balls of pleasure! They were yummy!
Enjoy!

Buon Appetito!

Fritatta Italiano

This is a different twist on an omelet. Feel free to use your favorite veggies.

Fritatta Italiano

2 Tbs Olive Oil (add more as needed)
1 small onion, sliced thinly
1 medium potato sliced thinly
5 mushrooms sliced thinly
handful spinach
5 spears asparagus, cooked til tender, cut
6 grape tomatoes cut in half
1/2 c shredded cheese (asiago, fontina or provolone)
5 eggs, scrambled with milk.c
4 tsp milk or cream
salt and pepper to taste

In a fry pan heat olive oil on med high. Saute onions til lightly browned. Remove, add potatoes. Saute til browned and fork tender. Add mushrooms, saute til soft. Return onions, add spinach. Toss until spinach is cooked. Add tomatoes to top. Top that with cheese. Pour egg mixture on top. Add salt and pepper. Cover. On medium heat cook til set. Remove lid and put under broiler til browned. Serve with biscuits and fresh fruit.

Egg Casserole for Brunch

This is the family favorite for holiday brunches. You can use egg substitute for the eggs if preferred. Also can add to the basic recipe: spinach, chives, asparagus, ham, sausage or other types of cheese. Use your imagination and the favs of your family!

Egg Casserole for Brunch
serves 5

8 slices of bread, buttered on one side and cut into
    bite size pieces
9 eggs, scrambled with 1/4 cup of water or milk
1 cup shredded chedder (or more to taste)
Salt and pepper to taste
1/4 tsp Basil, Parsley, onion powder

Preheat oven to 375. In an oblong 8x11 (approx) baking dish, spray with Pam. Dump in bread, cheese. Scramble eggs and add spices, salt and pepper. Pour over bread and cheese. Toss to coat. Spread out evenly. Add additional cheese to top if preferred. Bake 30-40 min til bubbly and knife inserted in center comes out clean. Serve with fresh fruit and a slice of ham!

Buon appetito!

This second photo I added tomatoes, ham , asparagus and spinach to the basic recipe

Herb Chicken in Pockets

Happy Mothers Day to all Mom's this weekend! Enjoy being pampered! Sorry I have been out of pocket the last 2 weks. My sister was taken to ICU so I had to make an emergency trip to GA. She is in need of a Lung-Liver transplant so prayers are requested!

Last night I made Herb Chicken in Pockets for dinner. These can be done in the oven or on the grill!

Kids loved them-thought they were cute. Serve on top of rice and add the juices from the pocket on top of the chicken! Add a veggie and salad. Dinner done!

                                                                     Before cooking

Ready to eat!

Herb Chicken in Pockets

4 Chicken breasts (with or without skin...your choice)
Any or all of the following: I used those underlined
Sliced onions or onion powder, garlic powder, basil, rosemary, parsley, salt and pepper, marjoram, thyme, oregano-to taste
foil
Spinach, fresh, washed (opt)
Butter , margarine or olive oil

Tear foil large enough to seal around chicken. Place a handful of spinach leaves. Top with a chicken breast. Top with seasonings of choice. I usually sprinkle it on. Top with a pat of butter or sprinkle with a little olive oil. Seal tightly. Place on a cookie sheet. Preheat oven and Bake at 400 degrees 50-60 min.

TIP: Be creative-sprinkle on a little wine, add shredded cheese or use a couple of tablespoons of salsa, spaghetti sauce or canned soup. I did not put spinach in the kids pockets! Wanted them to eat it! Tho they love spinach in salads! Cleanup is easy!

Spaghetti tacos?

Evening dear Foodies. Well...I have heard it all now. A friend posted she was making Spaghetti Tacos for her daughter's birthday. I asked my daughter and she said they make them on a TV show called I Carly. So, since we had spaghetti last night and there were leftovers...I asked the Grands if that was what they wanted...to a "YES!" They ate 3 each! So fans, please the little ones with this recipe!!! Should've taken a picture. Thank you Jayme for taking a photo for me!

Spaghetti Tacos
Taco shells
Spaghetti, cooked and in suace
Cheese (Parmesan, Mozzarellaa or Cheddar)

Heat shells, Heat spaghetti. Stuff shell with spaghetti, top with cheese.

HAMBURGER SOUP

Today in NoVa, it is a rainy, cold day- so guess what? It is a SOUP day! Yipppeee! Pulled out hamburger and veggies so here goes...

HAMBURGER SOUP
serves 10+
great leftover or frozen

1 1/2 lbs ground hamburger , chicken or turkey
Lawry's season salt to taste
2 tbs olive oil
1 medium onion, diced
3 stalks celery, diced
4 large carrots, diced
1/2 tsp minced garlic
28 oz can diced tomatoes
2 tbs Worchestershire sauce
1 tsp basil
3 tbs Better than broth (or use Beef broth in box as sub for water)
pepper to taste
5 medium potatoes, diced (peel or leave skin on)
Veggies of choice (some or all): 8-10 oz ea: green beans, corn, peas, edamame, spinach, cabbage, lima beans

In a 10-12 qt pot, in olive oil, saute onions and garlic over med hi til translucent. Add beef, seasoned front and back w/salt. Brown on all sides. Drain. Add rest of ingredients. Cover all with water to 2 inches over all in pot. Bring to boil. Lower to simmer and simmer 2-3 hrs. Serve with crackers or crusty bread.

By request-Sugar Free Cheesecake

A friend from High School emailed me a request for a Low Carb dessert. I LOVE this recipe. So here it is for you Bill! You can eat a 1/12th of the pie a day.

Source: "Eat Great, Lose Weight" by Suzanne Somers (some personal modifications made)

2  8 ounces packages cream cheese, softened
10-12 packets of Splenda (The recipe called for 12 of Nutrasweet -I prefer 10 of Splenda or Stevia)
3 large eggs
3 tbls. lemon juice
2 tsp vanilla
1/4 tsp. salt
3 cups of sour cream
Preheat oven to 350 degrees F.

In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.

Grease an 8- inch springform pan with 2- 1/2 inch sides and line the bottom with greased parchmenbt or wax paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent leaking.

Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1- inch of very hot water. Bake for 45 minutes. Turn off the oven without opening and let the cake cool 1 hour.

Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.

It can be served with fresh strawberries or get creative with any fruit.

Chicken Marsala Patti's version

Tonight I had my bestie, Betty and her husband and mom for dinner to celebrate Betty's birthday. Without even asking her what she wanted, I fixed my version of Chicken Marsala..her favorite dish I make. Served it with Asparagus dusted with parmesan, broccoli and herb rice. My daughter Em made Chocolate Fudge cupcakes with chocolate ganache, mocha frosting and sprinkles. Totally yummmmmmmy. Sorry I forgot to put the marsala and mushroom sauce on the chicken in the picture!

Patti's version of Chicken Marsala

6 skinless chicken breasts, sliced in half, pounded thinly (12 pieces)
2 eggs, scrambled with 1/4 c water in a ziplock
Italian bead crumbs -1-2 cups as needed- in a ziplock
Butter and olive oil-Start with 2 Tbs butter and 1/2 cup oil-adding as needed when cooking chicken

 4-8 oz sliced fresh mushrooms (more the merrier)
2 tbs butter
2-4 Tbs olive oil
1/4-1/2 c Marsala
Lemon juice
Parmesan cheese

In a heavy large skillet, melt/heat oil and butter. Add mushrooms, Toss and cook til the mushrooms have a light crisp to them, Add Marsala and squirt of lemon juice. Simmer on low til reduced 5 min. Remove to serving dish.

Put chicken in egg  mixture. toss and coat all pieces. In heavy skillet, heat oil and butter med high. Place chicken in bag with bread crumbs. Toss and coat. Take 4-5 pieces and cook in oil/butter til browned on each side (3-4 min per side-more if thicker). Remove and place on paper towels, to drain then put in 200 degree oven to keep warm. Serve with Risotto and veggie. Top each chicken slice with marsala/mushroom suase and parmesan cheese.
Buon Appetito!

Breakfast with a Mexican twist

Good morning! It is another beautiful April morning in the DC area. This is the first spring in a very long time where we had a spring last more than a couple of weeks! Wanted something a little different to eat for breakfast this morning and spied a flour tortilla. So I scambled some eggs, added a little mexican cheeses and salt. I put this on a warmed tortilla, rolled it and ate it. For the more adventurous-add salsa and jalepenos. Yummy and a nice change from the ordinary!

Roasted Chicken Salad

This is the third meal off a roasted 7 lb chicken. First night was herb roasted chicken.Then made chicken soup from the bones. Today I made chicken salad. I love chicken salad...did something a little different today and loved the flavor. I put in honey mustard! When tomatoes are fresh, I'll stuff them or use avocadoes.

ROASTED CHICKEN SALAD

2 cups chopped chicken
3 stalks celery, diced
1/4 cup craisins, raisins or diced grapes
1/4 cup chopped nuts (pecans or walnuts)
1/2 cup miracle whip -to taste (or Mayo for a less sweet flavor)
2-3 Tbsp honey mustard - to taste
Salt, pepper to taste

Combine all ingredients. Serve in a salad, bread or stuff in a tomato or avocado
Serves 4

Buon appetito!

HAM AND CHEESE QUICHE

This is the third meal prepared from the Easter Ham! My FAVORITE cookbook is TREASURY OF GREAT RECIPES by Mary and Vincent Price. Yes, the actor! He was a gourmet and in this book (circa 1960's) he traveled the world, ate at the great restaurants, procured their recipes and told the history of the restaurant. You will find it fascinating...especially the menus and prices! My Quiche recipe comes from this book...tweeked and adjusted for whatever ingredients I have on hand. For vegetarians, omit meat and use all veggies. I never make crusts because I tend to like keeping my teeth! My kids always used to ask if I made it or bought it! Two of the granddaughters loved it on sight and smell. Third was-I don't like it. After she tasted it -it was-"wow Nanny this is really good." She HATES asparagus and thought it was broccoli--I didn't correct her! I also like to add to quiches-fresh spinach, sweet onions(sautee before adding), cra, slices of fresh tomatoes and a variety of cheeses. Share your experiences with me!

Ham and Asparagus Quiche
1 refrigerator pie crust (or your own if you make them!) in 9" pie pan

1/2 cup diced ham
8 spears of cooked asparagus, cut up
2 1/12 cups shredded gruyere or swiss cheese
1/8 cup diced spring onion tops (or chives)
7 eggs, whipped
1 cup milk or cream
1/8 tsp pepper
1/4 tsp dry mustard

Preheat oven to 425. Bake pie crust for8 min. Lower oven to 350. Remove from oven, layer aparagus, ham, onion, cheese on crust. Combine together eggs and milk, with spices added. Pour over cheese mixture. Place pie on a cookie sheet. Place in oven. Bake 45 min til browned and firm. Test by sticking knife in middle-if comes out clean, done. Remove from oven. Serve with a salad and rolls. A glass of vino is always nice too! Serves 4-6

TIP: Let sit 5-10 min to make cutting easier

Buon appetito

GREEN BEANS, HAM AND POTATOES

Tonight I made a comfort food...GREEN BEANS, HAM AND POTATOES..another one pot dish! Was going to do soup but this was lighter and oh sooo good! I had a craving for some green veggies and this filled the bill!

GREEN BEANS, HAM AND POTATOES
1 meaty ham bone or ham steaks w/bone in
2 12 oz packages of frozen green beans or 2 lbs fresh
6 medium potatoes, quartered
Pepper to taste

In a 6-8 qt pot, add all ingredients, cover with water. Bring to a boil. Lower to med high and cook 2 hrs. Serves 8
Serve with yeasty rolls!.

Alternative to Scallopped Potatoes! Cracker Barrell's HASH BROWN CASSEROLE

My daughter Missy made this yummy alternative to scalloped potatoes for Easter dinner. Another great vegetarian dish.

Cracker Barrell's HASH BROWN CASSEROLE

Preheat oven to 350 degrees

2lb       Frozen or Refrigerated Hash browns (cubed or shredded, it doesn’t matter)

½ C     Butter, melted

1 can   Cream Soup (Celery, Mushroom or Chicken)

1pint   Sour Cream

½ C     Onion, chopped

2C        Shredded cheddar cheese

1tsp     Salt

¼ tsp  Pepper

·         Spray or Grease 11x14 baking dish

·         Mix all ingredients together, place in prepared dish and bake for 45 minutes or until brown and bubbly.  Makes 6 servings

Mrs Clark's Vegetarian Zucchini Casserole

Happy Easter everyone! I am blessed to be able to spend the day with my family-My daughters, granddaughters and a friend of the family. We are having A spiral Sliced Honey Baked Ham(soup next week with the bone!), my daughter made a Hash Brown Casserole (recipe from Cracker Barrell) and Mrs Clark's Zucchini Casserole (a huge fav of the family), Deviled eggs, Grilled Pineapple, Parmesan Asparagus and a chocolate cake for dessert!
 I am featuring the Zucchini Casserole so my Vegetarian friends have a recipe! Make lots cause it goes fast! My younger daughter used to request this as her birthday present from Mrs Clark when she was little. Thank you Sue...this is sooooo good!

ZUCCHINI CASSEROLE BY SUE CLARK

2 lbs yellow and green squash, sliced

¼ C Chopped Onion

1 Small Green Pepper – Chopped

1 Carrot – grated or thinly sliced

½ C Butter or margarine

8oz  Stuffing Mix (Pepperidge Farm is best)

1 C Sour Cream

1 Can cream of mushroom or chicken soup

Cook squash, onions, green pepper and carrot in a small amount of water until tender.  Drain.

Melt butter and add stuffing mix.

Mix sour cream with soup and add to well drained squash – stir gently.

Add half of stuffing mixture, stir.

Lightly grease casserole dish and gently spoon into dish.

Cover with remaining stuffing.

Bake at 350 for 25-30 minutes, until bubbly.
Serves 4-6

Good Friday Tuna Noodle Casserole

Good Friday is another meatless day during Lent and I am going to make Tuna Noodle Casserole. It is soo much better than the Smelts my mom used to make us eat on Meatless Fridays!
My grandaughters fought over this tonight!

ready to eat

Tuna Noodle Casserole

8 oz egg noodles-cooked according to directions
2 4 oz cans of tuna, drained
1 cup frozen peas ( add more if ya like)
1 cup shredded cheddar
1 can cream soup (celery, mushroom or chicken)
1 soup can  of milk
salt and pepper to taste

crushed potato chips and more shredded cheese for top of casserole

Mix everything together. Put in a casserole dish sprayed with Pam. Top with cheese then potato chips.

Bake 350 for 30 min or until hot and bubbly. Serves 4-6.

Before cooking

Quick and Easy Shepherds Pie

Made this casserole last night and got raves from the Granddaughters as "Totally super good"

Quick and Easy Shepherd's Pie

Prep time: 10 minutes

Cook time: 35 minutes. Serves 6

Ingredients

• 2 Tbs olive oil and 1 tbs Butter
• 1 medium onion chopped
• 3 stalks celery diced
• 1 cup each: chopped carrots and peas


• 1 1/2 lbs ground round beef or lamb
• Lawrys Seasoning salt
• 1/2 cup beef broth
• 4 oz can tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 Tbs cornstarch
• 1 package prepacked ready made mashed potatoes (like Bob Evans)
• 1 cup shredded cheddar (more or less to taste)
• Pepper, other seasonings of choice

1  Heat butter and olive oil in large frying pan.

2 Sauté onions, celery and carrots in butter until tender over medium heat (10 mins). Season meat with Seasoning salt. Add meat to pan, brown meat. Drain. Sprinkle with cornstarch, Mix well. Add peas, tomato sauce, pepper, worchestershire sauce and broth. Simmer on low for 10 min.

3. Spray a rectangular pan w/Pam. Pour in meat mixture.

4. Mix cheese and potatoes. Spread on top of meat mixture.

5. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some

    designs in the potatoes as well.

6 Cook in 400 degree oven until bubbling and brown (about 30 minutes).

Pork Tenderloin with roasted potatoes and carrots

Good afternoon on this beautiful April day here in Woodbridge!
Tonight I am making Pork Tenderloin with roasted potatoes and carrots for dinner.  The roast was 1/2 way still frozen. TIP: By cooking roasts while frozen or partially frozen keeps them moister. I do a lot of 1 pot/dish cooking-easy and quick.

Finished product

Pork Tenderloin with Roasted Potatoes and Carrots
Pam
1 Pork tenderloin (3-4 lbs) or any pork roast will do as well
4 medium potatoes, sliced 1/2 in thick
4 oz baby carrots
1 medium onioe,sliced
1/2 c water
Sprinkle liberally to taste on top of roast and veggies: Lawry's Season salt, Pepper, Paprika, Basil, Rosemary, Onion Powder, Minced garlic.

In a roasting pan, spray liberally w/Pam. Layer the potatoes on the bottom. Add Carrots then sliced onion. Top w/roast. Add spices and water. Insert meat thermometer.Cover w lid or foil. BAKE on 350 for 2-3 hrs or until meat thermometer reads 170 degrees. Make gravy from drippings. Serve with rolls and a salad. Serves 6



before cooking



HEARTY CHICKEN STEW

Back in Pt Allegany helping my cousins spring clean the B&B for upcoming guests. Today it was cold here after a 60 degree week! That is so unusual in Northern PA but very welcomed! So I made my Chicken Stew ! This is another " just dump it in" soups! Don't you love 1 dish meals!
Get cooking!

HEARTY CHICKEN STEW
2 Chicken Breasts and 2 meaty Legs- with skin and bones
1 28 oz can diced tomatoes
3 medium potatoes, diced
3 stalks celery, chopped
1 medium onion, diced
1 cup sliced carrots
1 6-8 oz package frozen spinach or 8 oz fresh baby spinach
1 6-8 oz package of each: corn, peas and green beans
1 15 oz can kidney beans, drained and rinsed
Dash of Hot sauce
1 Tbs dried Basil and Parsley (use fresh if available-1/4 cup of each)
Salt and pepper to taste

In a 6-8 Qt pot, fill 1/2 way with water. Add chicken and dump in the rest of ingredients!
Bring to a boil, lower to med low and simmer 3 hrs. Take out chicken, remove bones and fat, grissle.
Cut chicken into bite size pieces and return to soup. TOP with grated parmesan cheese. Serve with crusty bread! Serves 6

TIPS: Can use surgical gloves when working with raw chicken.
          Can use a large bag of mixed frozen vegetables in place of individual packages.
          Can add lima beans, edamame or any other favorite veggies or lentels.
          Can add small elbow macaroni last 1/2 hour.

BE CREATIVE AND EXPERIMENT WITH FLAVORS OR TEXTURES!

Polish Pierogi anyone?

Happy spring Saturday. I am in Northern PA and we were in Olean NY today. We stopped at the Dollar Store and picked up some Pirogi! They were great! Who'd have thought at the Dollar Store! For those who do not know what they are, they are Polish Potato filled Pockets similar to Ravioli for Italians. They are typically stuffed w/potatoes and cheese. They are soooo yummy. Try them and let me know how you like them. The Pirogi can be slightly boiled then quickly sauteed as a different way to fix them.When I made them for my 5 and 6 yo granddaughters, I called them Potato hot pockets! One took the bait to try them and loved them with sour cream on top!

 To fix the Pierogi:

Patti's Pirogi 
1 bag of Dollar Store Pierogi (or any other brand)
1 large onion, sliced
3 Tbs Olive oil
1 Tbs Butter
Additional oil and butter as needed to saute

In the oil and butter, saute 1 large onion until light, golden brown. Remove onions. Add additional oil and butter to saute the Pirogi until light golden brown. Drain on paper towels, Serve with onions and sour cream. YUM! Great side dish with chicken or beef, a salad and veggie.

From start to finish takes about 20 min to prep and cook all ingredients. A different and pleasant change of pace from potatoes or rice.

Beef Pot Pie!

Wow, what a fantastic day we have up here in McKean County PA at my cousin's B&B, The Inn on Maple Street in Pt Allegany, PA. We are spring cleaning and reorganizing. SO tonight we are throwing some things together for dinner. Here is
Easy  Beef Pot Pie
1/2 lb leftover roast beef and gravy
1 lb hamburger meat
1 med. onion diced
2 can mixed veggies or 1 16 oz bag frozen
3 medium potatoes diced
2 cans creamed soup (celery and or mushroom)
Lawry's season salt to taste
Pepper to taste
Bisquick drop biscuits or refrigerator biscuits

In a fry pan, put in 2 tbs oil and saute onions til transluscent. Add hamburger, season w/seasoning salt and pepper. Brown. Drain. Peel potatoes, dice and boil til just tender (10 min). Drain, Combine beef, gravy, soup, veggies, potatoes, hamburger. Spray a large casserole dish (8x11) w/cooking spray. Pour in beef mixture.Top w/buscuits. Bake 20-25 min. at 350 or til browned and bubbly. Serves 6

BUON APPETITO!

step one

adding biscuits

ready to eat

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Spring recipes!

HAPPY FIRST DAY OF SPRING!

I will have my next video up tonight on Clam Florentine soup. It is a great recipe for spring. It is light, flavorful and oh so pretty!The recipe is so simple it can be done in less than 15 minutes. Pair it with rolls and a salad for a light dinner or lunch. If you are having a dinner party, it is a beautiful 1st course.

For a fun Side dish or dessert try this cool recipe for Pretzle Salad. There will be no leftovers!

PRETZEL SALAD BOTTOM  CRUST: 2 cups broken pretzels (I use the pretzle sticks) 3/4 cup melted butter 1 tbsp. sugar Mix together, pat in bottom of 9x13x2 cake pan. Bake at 350F 8 min. and cool. MIDDLE LAYER: 8 oz cream cheese (softened) 12 oz tub cool whip 1 cup sugar (or for sugar free us Splenda) Mix together until smooth and creamy; spread over cooled pretzel crust. Top- I Top w/Pie filling of choice(Blueberry, cherry etc) Other recipes use a jello based fruit topping if preferred. 2 pkg. small strawberry Jello 2 cups boiling water 20 oz frozen, sliced strawberries, blueberries or refrigerated canned pineapple Stir together until Jello is dissolved. The cold strawberries will help to make it set faster. Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer.

AUNT LINDA B'S BEEF AND CRESCENT PIE

What a beautiful spring day we have here in Northern Virginia today. My family LOVES this next recipe. My kids (who are adults now) still request this casserole. Prep time is less than 10 minutes, baking time 20 minutes so you can have a great meal in approx. 30 minutes. This recipe is from longtime friend and former neighbor Linda Balulis. Thanks for sharing this Linda!

AUNT LINDA B'S BEEF AND CRESCENT PIE

1 ¼ lb ground beef

1/3 c minced onion

¼ c chopped green pepper

1 4 0z tomato sauce
1 can cream soup (celery or mushroom)

1 sm can mushrooms or 1/2 c  chopped fresh mushrooms (optional)

Salt/pepper to taste

Garlic or garlic powder to taste

1 can crescent rolls

1 beaten egg,

2 c shredded cheddar

Paprika

Brown beef, onions, peppers w/season salt. Drain. Stir in soup, tomato sauce, and seasonings. Simmer for 10 minutes on low heat. Spray baking dish w/Pam.  Place 4 of the crescent rolls in an oblong baking dish (6x8) to form bottom crust. Combine egg and 1 cup cheese. Spread on crust. Add beef mixture.  Sprinkle w/cheese. Add top 4 rolls as top crust. Sprinkle w/paprika. Bake20-25  til hot and bubbly and crust is golden brown.  Let stand 5 min before cutting.

Bake at 375 for 20-25 min.

Serves 4-6

BBQ Ribs and Pea Salad

Happy SUNDAY! Had a great weekend! So tonight I made BBQ Ribs and Pea Salad. Talk about finger licking awesome.
Here are the recipes

Grandma Leonard's Ribs
2 Racks of pork ribs
Season Salt, Pepper, Garlic Powder, Onion Powder-sprinkle liberally on front and back of ribs
1 can of beer
1 cup BBQ sauce
PreHeat oven to 350. In a a shallow baking pan, line with foil leaving it long enough to cover ribs to steam.
Stand up ribs in pan after seasoning. Pour beer in the pan and seal tight. Put in oven and cook 3-4 hours. Unseal, and brush on ribs with BBQ sauce. Cover and bake additional 30-60 minutes or put ribs on the grill for 15-20 minutes. Serve with potato salad, pea salad and corn muffins.

can always cut recipes in half to fit family size. I always make enough for leftovers! This recipe serves 8

Patti's Pea Salad (thumbs up from my granddaughter)

8 oz frozen petit peas, thawed
2 stalks celery, diced
2 hard boiled eggs, chopped
2 tbs. pickle relish
2 Tbs chopped sweet onion
1/3-1/2 cup miracle whip-add as needed to desired consistency
Salt and pepper-to taste
Mix all together, Chill.

serves 6
Great recipes for a cookout with family and friends!

Corned beef and cabbage.

Top of the mornin to yall! Happy St Patti's day! My one day to be a saint! It is Corned Beef and Cabbage day. I buy a corned beef ready for the pot. Put it in a large 10 qt pot, cover the corned beef with water, add carrrots (1 small package of baby carrots), 6-8 med red potatoes (washed and quartered). Pepper to taste. Turn pot on and bring to a boil. Lower temp to medium and simmer several hours til beef falls apart. Add cabbage (cut in wedges) . cook til cabbage is tender. Serve in a big bowl with crusty rolls.

Buon Appetito!

FISH FRIDAY=Clam Florentine Soup

Fish Friday! During Lent, we Catholics refrain from eating meat on Fridays as a fast in preparation for Easter. I remember as a kid my mom making us eat SMELTS. YUK! They are nasty little fish full of bones. I would use them for bait because that is what they remind me of! Why could she not let us eat pasta or pizza! Now we are talking the 60's, so those food items were not as popular. I love a lot of different kind of seafood. About 20 years ago I put this recipe together for for Clam Florentine Soup.
It is light and SO easy. It can be done in the microwave or on the stove top. Ready to eat in 10 minutes!

Patti's Clam Florentine Soup

1 large can chopped clams or 6 oz fresh clams chopped
1 12  oz package frozen creamed spinach
1 can creamed soup (chicken, mushroom or celery)
3/4 can milk (use soup can to measure milk)
1/4 can white wine (use soup can to measure wine-wine is optional)
1 tsp. lemon juice
Season at the end with salt and pepper to taste.

Put all ingredients in a microwaveable bowl. Heat on High for 4 minutes. Stir, Continue heating at 1 minute increments until hot and buubly.  Serve. Garnish w/croutons. Serve with crusty bread and a salad. Beautiful as a first course with a meal.

Can be heated in a pot on the stove as well.

Buon Appetito!

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Springtime Asparagus

Spring and Asparagus! I am so ready for the fresh asparagus to appear at the local farmers markets! It is a sure sign spring has arrived! I want to share a few ways to fix these tasty spears... -Raw...small tender spears are great in salads and crudités trays with Ranch Dip. Kids love it! -Steamed in the microwave-in a microwavable dish, lay spears with heads pointed in. Add Small amount of water and large pinch of spoonable broth. cover and cook on high for 1-2 minutes. Continue To cook at 1 minute increments until desired doneness. Top with sprinkling of Parmesan Cheese. -Garlic Asparagus-in a skillet heat 2-3 tsp of olive oil. Add garlic(1-2 tbs minced)sauté a minute or two. Do not burn. Add asparagus. Continue to toss until cooked to desired tenderness. Add additional oil as needed. I also love to add asparagus to Quiches, Fritattas and to scrambled eggs. Let me know what your favorite Asparagus dish is to fix! Buon apetito.

My moms Potato Salad-Southern style

 Creating Memories-Mom's Potato Salad

Hello Foodies!
Ever have a memory hit you when you are cooking? I had one today when I was making Potato Salad. I tasted my Potato Salad and had a memory of making it with my mom in our house in Temple Hills MD. We were having her annual Office picnic in our back yard! So vivid a memory! That was at least 40 years ago! I love her potato salad. Come to find out after watching a TV show, it is a recipe from the south-specifically Georgia. We lived in Valdosta in the late 50's when Dad was stationed at Moody AFB! I am guessing that is where she picked it up since she was born and raised in Pennsylvania!

Here is the recipe for Mom-Rita Walter's Potato Salad
In a pot, put in 8 medium red potatoes, 5 eggs. Cover with water- boil til potatoes are done (20-30 min). Careful to not overcook taters so you don't have mashed potato salad! Drain, cover in cold running water til cooled down, remove potato jackets, cut potatoes into bitesize . Peel eggs, dice up. Add potatoes and eggs to bowl with celery mixture.
In a large bowl,
4 stalks celery, diced
1 small onion, minced
 1/4 cup pickle relish (more or less to taste)

Mix together in a jar or small bowl- shake or whisk til mixed
1/2 cup of each-Mayo and Miracle Whip (add more of these if needed)
1 tsp white vinegar
2-3-Tbs yellow mustard

Fold into potato  mixture. Garnish with sliced eggs, celery hearts and paprika. Refrigerate til chilled.

Buon Appetito!

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COMMENTS:
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from Sue in Austin TX

Ann  forwarded your "cooking chicken soup" YouTube video,  which I loved!, and it was so heart-warming seeing you, again!

 

 from Pauletta, Virginia

This was great!  Let me know when the Bean Soap is posted.  This looks like your calling. You are a fantastic cook, thanks for sharing you recipes and techniques on You Tube.  Brilliant idea

from Melissa in Hamburg, PA

 

OMG ... my cousin the You Tube Queen ... Soup Queen, no less... Congratulations!!!   It was just great to see you and hear your voice ... And I liked when you added Nana's cheese-keeping secret ... that was awesome

from John in England

 I did see your cooking video what a blast and you looked good, bloody good attempt.

from Sandy in Burke,VA

I made your chicken soup and it was the best chicken soup I have ever made.  In the past mine was too watery or had too little taste and I'd have to add some canned soup to make it taste better.  This was great as it was. Chuck liked it also.

 

Your second video was excellent. I'll make the  Dump It In soup some time soon. I like the "anti-toot secret."  I hope that it works

from Sr Andrea, Bristow VA

What a great idea! Your photo is good and your ideas are great also.

from Ann in Austin,Texas

 Saw it on your blog and tried to respond but I couldn’t do it.....  YOU ARE AWESOME !!!!   I am soooooo impressed.....  you , go girl.....

 

 from Lisa in NJ

 Patti...Your recipes look scrumptious!  I am going to make the Sausage & Tortellini soup this weekend !  Seriously, I think that you should contact the Rachael Ray Show with your videos...She is always looking for new and unique cooking tips!  I will go with you to NYC !!!  Only 20 min. from my house....lol !!!  Best of luck with this endeavor. I have a good feeling that this may "take off!!!" You have found your niche !!!   

from Shirley in Va Beach

• Another winner, I saw the line-up of upcoming soups and they look great
• Noticed you switched pots...    (Patti note: Needed the extra room!)
• Also liked the full screen vs. the narrow one of the last...
• Question: 1) is it possible to make your recipe print friendly... 
•       (Patti note: Copy and paste from my blog here)
•  2) are these soups freezable ?  They make waaay to much for just the two of us.
•       (Patti note:Yes freezable and just cut recipe in 1/2 or 1/4's..I like leftovers)
• OBTW    You are looking great! 

Italian Sausage and Tortellini soup video

Hi Foodies!
My newest video is up and running at

http://www.youtube.com/watch?v=lWMnkzkO5To

for the Italian Sausage and Tortellini Soup!

It is so yummy it will certainly be a favorite in your home. It is based on the Italian Pasta soup. I am going to see if any of my cousins have my Nana's Pasta e Faglio recipe!!Any of these recipes can be adapted to you and your family's tastes. Be creative, add or subtract ingredients after trying the recipe. Let me know what you do!
My friend Sandy sent me this email ....on  How to make Basic Chicken Soup 8-10 quart soup po...":

"I have been cooking for 40 years and have not been successful with chicken soup before using this recipe. My husband and I both loved it! THANKS!"

Thanks Sandy!! Share the recipe and video!
Have a great day!

ITALIAN SAUSAGE AND TORTELLINI SOUP recipe

Good evening Foodies..Here is the recipe for my newest Video (look for it at Soup Queen's How to Make Sausage and Tortellini soup) on YouTube  Very filling but light! Let me know your thoughts!

ITALIAN SAUSAGE AND TORTELLINI SOUP

Makes 8-10 servings

Prep time: 10 min

Cooking time: 30 min

2 Tbs Olive oil (add more as needed)

16 oz sweet Italian sausage (Turkey or pork or vegetarian)-cut in bite sized pieces

1 large onion chopped

64 oz chicken stock (fresh, canned, boxed or spoon able-vegetarians can sub Veg. Broth)

1-2 cups fresh mushrooms sliced or 1 8 oz can, drained (optional)

2- 14 oz  cans (or 1 -28 oz can) Kidney, navy or pinto beans-drained and rinsed

2- 15 oz cans Bella Luna diced tomatoes

1 tsp each dried: oregano, rosemary, basil and thyme (fresh-2 TBS- is always best if not then dried)

12 oz. tortellini, uncooked (small ones work best)

Salt and Pepper to taste

16 oz washed baby spinach

Fresh Basil and Parmesan cheese for garnish

In a 10 qt. pot, heat oil, saute onions, add sausage and brown. Drain. Add broth, tomatoes, mushrooms and herbs. Bring to boil on high, lower to Med and simmer 10 min. Last 30 minutes: Add Pastas. return to boil on Med High then lower to simmer for 10 min and spinach last few minutes. Serve with  freshly grated Parmesan cheese and fresh basil. Add crusty Italian bread. Buon appetito!

Freezable. Recipe can be cut in 1/2 for smaller proportions.

Slow cooker: Can be done in slow cooker. Add pasta and tortellini last hour.Spinach last 10-15 min.

Use this recipe..may be varied in video...