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Grandmom’s Potato Salad

11 Apr

2 pounds of potatoes (preferably russet)  peeled and cubed

2 tbsps. of white vinegar

1 celery stalk, finely chopped

2 tbsps. of minced onion

3/4 cup of mayonnaise

1 tsp. celery seed

1 tsp. dry mustard

2 hard boiled eggs (peeled and cubed)

Boil the potatoes in their skins until fork tender. While the potatoes are cooking, add all the remaining ingredients to the mayonnaise and stir well to combine. When potatoes are fork tender, drain and rinse under cold water and the skins should slide right off. Add mayonnaise mixture and stir to coat potatoes. Refrigerate for at least 6 hours (preferably overnight) to bring out the flavor.

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Boiled Water Recipe

11 Apr

Boiling water is essential to many recipes. If you have never cooked before, don’t worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot
INGREDIENTS
serves 48, cooking time 5 minutes, total time varies
Water

PROCEDURES:
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven ? someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the “on” position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged ? if it’s a hot day or someone has previously used the “hot” water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the “burner” you have placed your pot on. In addition to words like “Right Front” or “Left Rear,” there are usually little pictures near the knobs to indicate position.
Turn knob to “High” and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot but do not drink.

Alternate methods:
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

Soft and Chewey Chocolate Cookies

26 Mar

Preheat oven to 350 degrees.

In the first bowl sift together 2 cups of flour, 1/2 tsp. of salt, 1 tsp. of baking soda and 1 cup of cocoa.

In a mixing bowl cream together 1 cup (2 sticks) of room temperature butter and 2 cups of sugar and cream until well blended.  Add 2 room temperature eggs-one at a time-until well blended and a tsp. of vanilla.

Gradually add the dry ingredients to creamed mixture and combine.  The mixture may be a little dry.  Add water-1 tbsp. at a time- until mixture is smooth.

Drop by rounded tsps. onto an ungreased baking sheet and bake 8-10 minutes.  Do not cook until firm-they should be slightly droopy on the spatula.  They firm up very fast so cool on wire racks for 10 minutes and then store in  an airtight container.  The flavor really comes out the next day.

Bettyann’s Dried Beef Dip

14 Oct

2 packages of Dried Beef  (3 oz. each)  chopped

1 1/3 c. mayo

1 1/3 c. sour cream

1 tbsp. fresh dill

2 tbsp. chopped fresh parsley

2 tbsp. minced dried onion

Mix together and chill.  Serve with rye bread.

Paula’s Pickles

15 Sep

1 quart of water

2 1/2 Tbsp.salt

1/4 cup sugar

1/2 cup vinegar

Put all ingredients into a pot; mix and stir until it boils.  Take off heat and cool for a few minutes. Put peeled, sliced cucumbers in a jar and pour mixture over them.  Add some fresh dill and 3 garlic cloves.  Refrigerate overnight to let flavors come out and enjoy!

Ananda’s Spinach Quiche

21 Aug

Pastry:

1 c flour

1/2 cup  unsalted butter, small cubes

1 egg

Water-2 or 3 ounces

Dash of Salt

Filling:

3 eggs

1 1/4 cups heavy cream

1/4 tsp. pepper

1/8 tsp. nutmeg

1/2 cup cheddar cheese

1/4 cup grated parm cheese

Salt

1 Package of baby spinach – defrosted

1/2 onion, diced

Directions:

Preheat oven to 350, butter the pan.

Combine flour/salt. add butter. you want the mixture course

Stir in egg and water until dough becomes a ball

Coat surface of table with flour, let mixture rest for 5 minutes then gently roll out and spread pastry to cover pan, standing higher than dish edge. bake it for 5-10 minutes, don’t want it to shrink

While pastry is baking,  whisk eggs, cream, salt, pepper and nutmeg, pour this over spinach and onion and add cheese.

When pastry is done, pour mixture into pastry and  bake 45-50 minutes on bottom rack.  Should be golden brown on top when done.

Enjoy!

French Toast

29 Jul

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Made myself some great french toast for breakfast.   Here’s the recipe:

6 Slices of bread

2 cups of milk

1 egg

1 tbsp. of cinnamon

1 tsp. of vanilla

Leave bread out covered with a clean towel for 1/2 hour to firm up.  When bread is firm,  mix all ingredients in a large bowl, dip bread in and cook  in a hot buttered pan.

Enjoy!

P.S. This also is a great way to use up that stale bread.