Mother's Dairy Kugel

When we were kids, my mother used to make what she called " Noodle Kugel". Although it is traditionally served in the Jewish home as a side dish, mom used to serve it as a main dish. I am sure her recipe is altered from the traditional style, but none the less it was a favorite dish of mine and my sister's. 

12 oz pkg of extra wide dried egg noodles
3 T butter, melted, plus 1 T for topping
8 oz sour cream
small container of cottage cheese
3 eggs beaten
salt and pepper to taste

Cook and drain the egg noodles. Put them in a bowl and drizzle the butter over the noodles.
In another bowl mix together the sour cream, cottage cheese and eggs.( and a little salt and pepper)
In a greased round casserole dish, place a layer of noodles, then a layer of the cheese mixture( you can not spread it, so it's more dropping dollops ), continue , ending with a layer of noodles. Drizzle the last tablespoon of butter over the top of the noodles and place in a 350 degree oven for 35 minutes with the lid on( use foil if no lid is available), then 10 minutes with the lid off, which allows the top to crisp up and turn a golden brown.

Hot Milk Cake

 4 eggs

2 C. sugar

1C. Whole  milk

2 C. flour

1 heaping teaspoon baking powder

2 teaspoons vanilla 

Heat milk with butter/ margarine until butter is melted.

Mix all dry ingredients in a large bowl, slowly a little at a time add wet ingredients to the dry including vanilla. 

Pour in a greased floured bundt pan. Bake at 350 for 50 to 55 minutes or until tester comes out clean.

Glaze: 3/4 cup sugar, 1/4 cup Orange juice

Mix well and drizzle over cake slowly giving it time to soak into cake.

It will leave  sugar crunch on top. This cake is Delish!

Baked Fudge Dessert

 

2 Cups sugar

1/2 Cup flour

1/2 Cup cocoa

4 eggs neatened

1/2 lb butter

2 top vanilla

1 Cup chopped pecans

* Blend sugar, flour, cocoa. Add to beaten eggs, blend. Add butter, vanilla and nuts.

Pour in 9x9 inch pan. Place in larger pan with water to make a water bath.

Bake at 300 for 45 minutes. Edges will be like a brownie while center will be softer like fudge . Serve warm with whipped cream.

This is such a rich decadent dessert, one needs only a small portion. 

Hot Clam Spread

 2 small cans of minced clams

1 stick of margarine or butter

Oregano, salt and pepper to taste

1-2 cloves of garlic minced

3/4-1 Cup Italian bread crumbs

8 oz shredded cheese

Triscuit crackers 

Simmer clams with liquid about 15 minutes, then add margarine , once melted add salt, pepper and garlic, and a pinch of oregano.

Add bread crumbs, mix,  it should look like oatmeal. Remove from heat, spread mixture in a 8 inch baking dish top with cheese. Bake at 350 for 15 minutes or until cheese bubbles.

Serve with Triscuit crackers. ( spread on the cracker)

Mushroom Pinwheels

 1 8 oz pkg of cream cheese softened

2  cans of Pillsbury crescent rolls

4 small cans of mushrooms drained

1 small onion

Pinch of garlic powder

Parchment paper for cookie sheet

1 T Butter

Salute mushrooms and onion in butter until onion is translucent.

In a bowl place cream cheese, then pour mushrooms and onions over top. Mix well.

Open rolls and form into 2 rectangles , you can use a rolling pin to lightly roll so the perforations are blended and you have 2 solid rectangles. Decide mixture in half. Place half on each rectangle along the long side and spread it evenly. Gently roll up like a jelly roll. 

Wrap in clear wrap and place in freezer for an hour , no longer than 2 hours. 

Pre-heat oven to 375. 

Slice the roll in 1/4 inch slices and place on parchment covered cookie sheet. Bake 15 minutes.

These will be a hit, very nice hors d'oeuvres. 

Banana Pudding

 

3/4 C granulated sugar, divided

1/3 C flour

dash salt

3 large eggs separated

2 cups whole milk

1/2 t vanilla

45 Nilla Wafers, divided

5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of a 1-1/2 qt baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard . Repeat layers 2 times.
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish
Bake  at 350 degrees for  15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving ( optional)

This recipe as you know has been around forever!  It was one that my father used to make for us, and it was one of his most favorite treats. After I got married, and the family would come for Thanksgiving, or Christmas I would make this just for him. Miss you Daddy! This one is for you! 

Hot Artichoke Dip

1/2 Cup Dukes Mayonnaise

1/2 Cup sour cream

1  14 oz can artichoke hearts, drained and chopped

1/3 Cup grated Parmesan cheese

1/8 teaspoon hot pepper sauce

stir all ingredients until well mixed. Spoon into small oven proof dish. Bake at 350 for 30 minutes or until bubbly.

Makes 2 Cups

Marinated artichokes , well drained , can be substituted.

 

Rum Cake Bacardi

 Cake:

1 C chopped pecans or walnuts
1 box yellow cake mix
1    Small pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum 80 proof
(if using yellow cake mix with pudding already in mix, omit the pudding and use 3 eggs instead of 4 , and  1/3 cup oil in stead of 1/2.)
Glaze:
1/4 lb butter
1/4 cup water
1 cup granulate sugar
1/2 cup dark rum

Preheat oven to 325, Grease and flour 10 inch tube pan or a 12 cup bundt pan. Sprinkle nuts in pan.  Mix all ingredients for cake and pour batter over nuts. Bake 1 hour.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.

Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

This is a favorite Christmas time cake. I make several so I can give as gifts, or take to someone's house. But honestly, its my favorite cake!

Harry's Pot Roast

 1 3 to 5 lb chuck roast

1 pack of Lipton Onion Soup mix

1 lb of carrots, cut in rough chop

4 cans of whole potatoes( drained)

1-2 cups of water

In a roasting pan with a lid:

Place water and the roast, then the carrots and potatoes into roasting pan. Sprinkle the onion soup mix over everything.

Bake  at 350 for 4 hours, check it at the 2 hour mark to see of more water is needed,  enough so that there is water in the pan, dont let it dry.  Remember, its roasting, not boiling so just add a little at a time to cover bottom.Because each pan differs, check it again at the 3 hour mark. This is important so it doesn't burn and stick to the pan. 

Serve with hot biscuits, or crusty garlic bread.

Hutzler's Celery Seed Dressing

 1 C sugar

2 t dry mustard
2 t salt
1 T celery seed
1 grated onion
2 C oil (they used vegetable oil)
3/4 c vinegar

Mix dry ingredients in a blender. Add onion, oil and vinegar and blend on low speed for 2 minutes, until all ingredients are homogenized.

Hutzlers was a very popular department store. Their dining room was the place to go while shopping. This recipe was one of the popular ones that the were know for. It was handed down to me after the store and dining room closed.

Thank you Dorothy❤️

Fried Oysters

 

1 container of fresh shucked oysters ( or select oysters from seafood department)
flour for dredging
3 eggs beaten
salt and pepper
oil for frying
large iron skillet

There are no "exact" ingredients. This is one of those recipes you use the eye on how much to use. You know how your Grandmother said " a little of this, a little of that".
In a bowl, pour out the oysters, check for shells pieces with your fingers.
Have a dredging station...a bowl for flour, a bowl for egg, and a bowl with the oysters in it.

Take a nice large oyster, or two if small, dip in beaten eggs, then flour,gently rolling from hand to hand to drop off excess flour, and and repeat. Place on a plate.
Repeat until all oysters are used and you have a plate full.

Cover the plate with wrap, place the plate in the fridge for 2 hours. 
Now it's time to fry, get your Iron Skillet ready with enough oil heated for frying. If you have a deep fryer...good for you, use it!
Once your oil is hot (not smoking hot) you are ready to fry. Place oysters in the frying pan leaving room in between so you can turn them over easily.  It's best to do in batches so the oil doesn't cool down. They only take a few minutes on each side, just until they are a nice golden brown. Then lay them out on paper towels to drain the grease. Salt and pepper while hot.

We like cocktail sauce for dipping. Or one of my favorite way to eat them is on a sub roll with fixings of choice.

Shrimp Dip

 1 can of shrimp partially drained ( if you cant find the cans, you can use cooked shrimp, just dice it well)

1 8 oz pack of softened cream cheese

1 can of Campbells cream of shrimp soup

1/2 teaspoon old bay

Mix all ingredients with a hand mixer until smooth.

Place in a container and refrigerate at least 3 hours.

Clam Dip

1 T mayonnaise 

8 oz cream cheese

1/2 t prepared mustard

1/2 t  Worcestershire sauce

1 can clams ( semi drained)

Mix all ingredients well, chill for at least 3 hours. 

Chicken Cordon Bleu

 3 skinless boneless chicken breasts split ( to make 6 pieces)

6 slices baked or boiled ham

6 slices Swiss cheese

1 cup Italian  bread crumbs

3 T butter

Melt butter in bottom of large glass baking dish. Lay chicken flat on cutting board , on each piece place one slice of ham, and one slice of the cheese. Roll the chicken like a jelly roll. Then roll it in the bread crumbs coating well. 

Place seam side down in  the baking dish with butter and bake 45 - 50 minutes at 350. Serve with chicken gravy.

Thanks Sandee Winakur for giving me this recipe many years ago.

Barbecue

 1  1/2 lbs beef cubes

1   1/2 pork cubes

1 large onion chopped

6 oz tomato paste

1/2 cup brown sugar

1/4 cup vinegar

1/4 cup chili powder

2 teaspoons salt

2 teaspoons worcestershire  sauce

1 teaspoon dry mustard

Put all ingredients in crockpot on high for 6 hours. You can break / shred up the meat during cooking time.. This can also be cooked on top of the stove for 2 hours on low, but add 1 cup of water.

 Thanks to Carol Redmond for this recipe. 

Brisket

 

1 package of Lipton Onion Soup Mix

1 cup ketsup

1/3  cup Worcestershire sauce

4 cups of water

2 lbs whole canned potatoes drained

1 3-5 pound Brisket

Early in the day, place Brisket in a foil lined roasting pan. Add potatoes.

Mix remaining ingredients and pour over Brisket. Cover with foil.

Bake at 350 for a minimum of 4 hours.

Remove from oven and allow to rest . Slice against the grain. 

Arrange on platter with potatoes. 

Thanks Marjie Caplan for this recipe. 👩‍🍳💕

Hot Crab Dip

 It's Summer in Maryland! And there are Crab recipes for everything from Breakfast to Midnight Snacks!  

1lb crab meat
Two 8oz packages cream cheese
1 C sour cream
4 heaping teaspoons of mayonnaise
Juice of 1 lemon
2-3 t of Worcestershire sauce
1 t dry mustard
1/2 Cup grated Cheddar Cheese plus 2 T for topping
Paprika for garnish


Crackers, toasted french bread, pita chips, or plain chips for dipping.

Combine all ingredients and then place in a casserole dish,  Sprinkle with Paprika and the remaining 2 T of cheese . Bake at 325 for 30 minutes or until hot in the center. 


Perfect for a party, shower, or any get together!

Steamed Shrimp🦐

 One of my Sister's favorite foods is Steamed Shrimp. When we were kids shrimp was cheap and plentiful. Mom served us some sort of fish or seafood every Friday night, and Shrimp night was our favorite! Just a plate of Shrimp , some cocktail sauce and we were in our glory!  This is one of our Baltimore traditions, next to the blue crab there's not a seafood treat we like more.  

1 bottle (12 oz) beer, allow to go flat
1 Cup white wine vinegar
1 onion sliced
2 stalks celery, chopped
1/4 cup Old Bay seasoning
4 teaspoons pickling spice
1 T black peppercorns

5 pounds jumbo to extra jumbo shrimp in their shell
Lemon wedges and Tangy Cocktail Sauce for dipping .


In a large pot combine the beer, vinegar, onion, celery, Old Bay, pickling spice, and peppercorns. Bring to a boil, place shrimp in a steamer basket then place in pot, cover. Cook over high heat, checking occasionally, until the shrimp turns pink, 5-7 min. Drain shrimp. Serve hot or cold with lemon wedges and plenty of cocktail sauce.

Tangy Cocktail Sauce


2 Cups ketchup
1/2 Cup prepared horseradish
2 Tablespoons Worcestershire sauce
1 Teaspoon Tabasco Sauce
Juice of 1 lemon.
In a bowl combine all the ingredients, mixing well.

Hot Pepper Jelly

 First off I want to thank the Jellyqueen for sharing her recipe with so many of us. It really is an easy and wonderful product when finished. You can tweek it up a bit to make it have as much "heat" as you like.

* Sterilize your jars and lids.  
2/3 cup hot peppers( this amount can vary according to what type of peppers used and how hot you want your jelly)
1 large bell pepper
1 1/2 cups white vinegar ( I used cider vinegar) 
6 cups sugar
8 ounces liquid Certo ( 2 packets) note, it comes in 6 0z packs now so you will have to calculate to get 8 oz. 
1 t food coloring ( you can use green for medium, or red for really hot)

Chop peppers and put in blender with vinegar
Blend well and pour in to a large pot.

Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through a sieve and return liquid back to a boil.
Boil for 5 minutes.
Remove from heat
Add Certo and food coloring quickly
Put into 6 (1/2 pint) jars and seal.

This is so good served with cream cheese on crackers.

I doubled the recipe, and I used 2 cups of Jalapeno peppers, and 2 T of jarred Jalapeno peppers. I like it hot.

The safer way to seal is using the hot water bath method. To do this put into large canning pot with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove from rack to cool. Wait for that wonderful sound( pop) that lets you know it sealed. Let sit 24 hours. If you have never canned, please go to " Ball's" website and read how to do this. Or Blue Ribbon has a great book  on canning that I keep in my kitchen to refer to.

Panettonne Bread Pudding

I came across this recipe a few years ago and thought I'd give it a try. I'm so glad I did. I had never had Panettone Bread before , and fell in love with it. I have to limit myself to just a little or I would eat the entire loaf. This Bread Pudding recipe does it justice. I hope you give it a try, I know your family will enjoy it as much as mine does.  

Bread Pudding:
Butter

1 loaf Panettone bread, crusts trimmed, bread cut into 1-inch cubes

8 large eggs

1 1/2 cups whipping cream

2 1/2 cups whole milk

1 1/4 cups sugar

Cinnamon Syrup:

1 cup water

1 cup dark brown sugar packed

2 tablespoons whipping cream

1/2 teaspoon ground cinnamon

For the syrup:

Combine 1 cup of water and brown sugar in a heavy medium size sauce pan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from heat and whisk in the cinnamon. Keep warm.( It can be made 1 day ahead. Cool , then cover and refrigerate. Re-warm before serving.

For the pudding:  

Lightly butter a 13 X9 X2 inch baking dish. Arrange the bread cubes in a prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes and press the cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the cubes into the custard mixture. Can be prepared 2 hours ahead, cover and refrigerate)

Preheat oven to 350 degrees

Bake until the pudding puffs and is set in the center about 45 minutes. Cool slightly. Spoon the bread pudding into bowls. Drizzle with warm Cinnamon Syrup and serve...

I make this for Christmas since in our area it's the only time the grocery stores sell this bread. The family loves it. They think it doesn't even need the syrup, you be the judge on that . A scoop of vanilla ice-cream next to that warm bread pudding is just wonderful

 

Vegetarian Chili

 2 bags of Boca Crumbles (thawed)

1 packet of McCormick chili seasoning
1 teaspoon of cumin
1 teaspoon of cinnamon
                                                

1 teaspoon of chili powder
1 tablespoon of dried minced onion
2 small cans of tomato sauce, and 2 cans of water
1 15 oz can of Rotel diced tomatoes & green chilies


Place all ingredients in  your crock-pot set on Low , stir everything to mix well, and put the lid on. Cook on low for 7-8 hours.
Serve in a bowl with a little cheddar cheese sprinkled on top.

This is a very thick chili, if you like yours soup like, only use 1 bag of the Boca Crumbles.
I actually liked this better than using ground turkey. The flavor is the same as when I used ground beef.

Also in 90% lean ground beef there are 49 calories per ounce. With Boca crumbles, there are 60 calories per 2 ounces and zero fat. A good source of protein as well.

Thai Salad

 

Ingredients:

Thai Salad

1 head of Napa Cabbage, shredded

1 head red cabbage, shredded

1 large cucumber, julienned ( I used a vegetable peeler)

1 10 oz bag shelled edamame, cooked and cooled

2 carrots, peeled and grated

2 green onions, finely sliced

In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

Sweet Lime-Cilantro Dressing

2 cups olive oil

1 1/2 cups finely chopped fresh cilantro( no stems, and I used my food processor)

1 cup sugar ( next time I am going to decrease the sugar to half and see how it is)

2 cloves garlic minced 

Juice of 2 large limes

1/2 t salt

1/2 t pepper

 avocado, peeled and sliced

Mince Cilantro, then add the rest of the ingredients and mix well. Top each serving of salad with 2 T of the dressing( shake well and stir good before putting on salad) and 2 slices of avocado for garnish. I put the dressing for storage in a big mason jar for easy access.

Notes

Cooks note: You can also add 2 boneless chicken breasts cooked, chilled and thinly sliced.

** I really enjoyed this salad and the dressing! Taste is by itself before adding to the salad because it is amazing. I think it would be wonderful on chicken!  I am going to try with less sugar, only because it is really sweet. But oh so yummy, I swear!

 2 C flour, sifted

1 C sugar
1 C mayonnaise
1/2 C water
1/2 C evaporated milk
4 T cocoa
2 t baking soda
1 t vanilla

Sift dry ingredients together. Add remaining ingredients and stir lightly to blend.
Bake in 2 8 inch pans at 350 for 30 minutes.

Cooks Note: Dorothy sometimes makes a 3 layer cake by adding half again to the ingredients. 
She uses white, vanilla or cream cheese icing.

They have been making this cake for 70 years!

Maryland Crab Soup

 1 very large stock pot

12 cups water
3 Knorr Beef bullion cubes
2 Knorr Chicken bullion cubes
1 large bay leaf
1/2 teaspoon dried basil
1 28 oz can of crushed tomatoes
1 small can of tomato sauce
1 15 oz can of petite cut diced tomatoes
1 bottle of Natty Boh Beer
2 slightly rounded teaspoons of Old Bay Seasoning( dont add more until after you've added the claws and cook for a 10 minutes to see if more is really needed or not)
1 bag of shredded cabbage (only use 3/4 of the bag)
1 small box frozen corn
1 small box frozen peas
1 small box frozen lima beans
1 small bag cut green beans
5 stalks of celery chopped
1 large onion chopped
5 carrots, peeled and chopped
5 very large potatoes peeled and cubed

4 slices of pre cooked bacon chopped
1 small container of claw meat
10 crab claws left over from steamed crabs
2 crabs, ( cleaned, and crack the bodies in half)

Make the liquid base adding the first 10 ingredients, cook on medium while you prep the veggies. Add the celery, cabbage, carrots and onion to the soup. Cook for about 20 minutes, then add the other veggies, and bacon. While they cook, cut up your potatoes in  good size cubes, add to soup and cook  for 30 minutes.
Once you feel the potatoes are cooked, add the claws, crab, and crab meat. Cook for 20 minutes.  You can keep the pot on 'warm" until ready to serve.
This is a large amount, so there is plenty to share!
                                                                         

Broccoli and Cauliflower Salad

 1 head of Cauliflower

2 bunches broccoli
1 1/2 C shredded sharp cheddar cheese
1/ 2 lb bacon cooked crisp and broken into pieces 

2 Cups mayonnaise
3/4 cup sugar ( swerve if doing low carb)
1 small onion diced
3 T white vinegar

Mix the mayo, sugar onion and vinegar well. Cut up the Cauliflower and Broccoli in bite size pieces. Place in a big mixing  bowl, add cheese and bacon. Pour the mayo dressing you made over the veggies and mix well.
Place in a nice serving bowl and put in the fridge. Best if you can let it rest in fridge for 2 hours. This lets the flavors mingle a little. You may need to mix before serving.
   

Baltimore Peach Cake

 

1 T butter , softened
1 Cup sugar
2 1/2 Cups Flour
3 T baking powder
1 1/2 Cups milk
3/4 cup sugar
2 t cinnamon
5 large peaches, peeled and sliced

2 T melted butter

With  an electric mixer, blend the first five ingredients. Spread in a greased and floured jelly roll pan. 15 X 10 jelly roll pan
Mix together the 3/4  cup sugar and cinnamon and sprinkle half the mixture lightly over the dough base.
Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of the cinnamon sugar mixture and drizzle melted butter over all.
Bake for 25-30 minutes in preheated 350 degree oven.
Cool, then slice into small squares.

Cook's Note: If it is not peach season, you can use frozen peaches, just thaw them first. I imagine home canned peaches would be wonderful too!

This is an old recipe that is very popular in Baltimore. We used to get ours at a bakery in Woodlawn, Baltimore County, called " Silber's Bakery". When they closed, the bakery was taken over by the Bauhauf family. They continued on with the traditions from the previous owners and continued to make all the wonderful yummy things that the Silber family was famous for. Years later it was sold again and the picture below is how it was for years. I believe it is for sale again.
                                       

Sausage Gravy and Hashbrown Breakfast Casserole

 

1- lb Jimmy Dean sausage 

12 Eggs

16 oz Pillsbury Grands Biscuits
2 1/2 cups shredded cheddar cheese
1 bag of hash brown potatoes cooked
1 package of Bob Evans Sausage Gravy (2 envelopes per package, use both)
3/4 Cup of whole milk
1/2 t pepper
1/2 t salt
Dash of cayenne pepper if desired
9x13 inch baking dish, lightly greased
Pre-heat oven to 350

Brown the sausage in a skillet, drain off fat.
Cut biscuits into 1 inch pieces and set aside. Place hash browns in bottom of the pan. Top with sausage. Place half of cheese over this.
Whisk together the eggs, milk ,salt, pepper,and cayenne pepper.
Pour over , then sprinkle the remaining cheese over that.

Place the biscuits over the top of the entire casserole.
Bake covered for 25 minutes, then uncover and bake 10 more minutes.

While baking heat up sausage gravy. 

Once casserole is done, pour the sausage gravy evenly over casserole. Serve hot. Enjoy!

Chicken and Wild Rice Soup

1 cup raw wild rice
3 T butter
1 onion chopped
1/2 lb mushrooms chopped
3 carrots finely chopped
2 cups chicken broth + 1/2 cup for cooking chicken
3 T flour
2 cups cream
2 large skinless, boneless diced chicken breasts cooked
Salt and pepper to taste
chicken stock for cooking rice (see package for liquid amounts)
1 tsp sherry

Cook rice according to directions. In a heavy pot, melt the butter add the onion,mushrooms and carrots. Saute in butter for 5 minutes, add the 2 cups of chicken broth, simmer to make sure veggies are tender.
Then take a stick blender and blend half of the veggies for just a minute, this helps make soup thicker.Just blend a small portion. Then add 1 T of flour and the cream. Whisk to remove lumps. Stir and simmer low until hot.
While you are cooking the chicken, (cook it in 1/2 cup chicken broth), once it is done add 2 T of flour and mix it well, then add to the broth and veggie mixture, stir well, and simmer. This helps thicken the soup.Then add the cooked rice to this and stir. Add sherry.  Gently cook on very low to warm for about 20 minutes stirring occasionally.

better.

Yummy

Farro Cowboy Caviar

 1 8.8 OUNCE BAG OF TRADER JOE'S 10 MINUTE FARRO

1 CAN DRAINED CHICK PEAS
1 CAN DRAINED BLACK BEANS
1 11 OZ. CAN OF YELLOW CORN(if desired)
1 bag of shelled Edamame (cooked)
4 SPRING ONIONS SLICED THIN
1 SMALL GREEN BELL PEPPER DICED
1 SMALL RED BELL PEPPER DICED
1 10.OZ CAN DICED TOMATOES 
1 small bunch of Cilantro chopped
1 small Jalapeno pepper diced 
JUICE FROM 2 LIMES
1/2 TEASPOON CUMIN
HIMALAYAN SALT TO TASTE
AVOCADO (sliced on top if desired)  

COOK FARRO ACCORDING TO THE DIRECTIONS ON THE BAG.
IN A LARGE BOWL COMBINE ALL OF THE OTHER INGREDIENTS MIX WELL.
WHEN FARRO IS DONE, DRAIN AND COOL. THEN MIX IN WITH THE OTHER INGREDIENTS.
REFRIGERATE AN HOUR BEFORE SERVING, MIX AGAIN.
SERVE WITH SLICES OF AVOCADO ON TOP.

                                            

Simple Macaroni Salad

 

4 cups uncooked elbow macaroni
1 cup Dukes mayonnaise
1/4 cup white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper 
1 large vidalia onion 
1 green bell pepper, seeded and chopped
2 tablespoons chopped pimento

Cook and drain the macaroni.
Mix other ingredients and incorporate in with the elbows, mix well. Refrigerate at least 3 hours.

This is just a very simple Macaroni salad perfect for that cook-out, crab feast or any Summer time celebration.
Enjoy!

Crack Slaw/ Eggroll in a Bowl

 1 lb ground beef  ( you can use lean ground chicken or lean ground pork)

1T.+1t olive oil
1t minced garlic
4 cups shredded cabbage
1/2 C chopped green onion
Salt and Pepper to taste

1 can of bean sprouts well drained * optional

Sauce:
1/2 t sugar free sweetener, granulated ( or 1 packet of splenda)
1/2 t ginger paste or fresh grated ginger
1 t white vinegar( or rice wine vinegar works)
2T soy sauce
1/2 t chili paste 

Directions:
In a large skillet, combine minced garlic with ground beef and brown over medium heat.  Season with salt and pepper to taste.
Meanwhile , combine all the ingredients for the sauce in a small bowl, mix.
Drain any fat from the beef and discard.Remove beef from pan and set aside.
In the same skillet heat olive oil over med. heat and add the cabbage and onion. Stir fry until cabbage is wilted and tender.
Stir in the sauce and add the meat, stir to combine. Serve hot. 

2 servings.

Tonight, I experimented with this recipe. Meat was very lean ground pork. I used low carb tortillas and filled them with the mix. Rolled them like an egg roll, sprayed tops with a little cooking spray, cooked on air fry 13 minutes at 425.

They turned out great and no grease! Crunchy and flavorful! 

Dorothy and Edna May's Grandmother's Crab Cakes

 1 lb crab meat ( she used regular,Dorothy uses Lump)

2 t Old Bay or more to taste

2 t parsley flakes or chopped fresh parsley
2T Mayonnaise
1/2 t prepared mustard ( like French's)
2 slices of bread, broken into small pieces
1 egg

Beat the egg. Mix all ingredients, except crab meat. Fold gently into crab meat so as not to break up the crab meat.
Broil for 10 minutes or until browned. These can also be fried.

Harry's Ham and Noodle Casserole

 2 ham steaks                

1 medium onion
3 celery stalks chopped
1/2 green pepper chopped
1 bag of egg noodles cooked
3 cans of cream of mushroom soup
1 C shredded cheese
1 cup bread crumbs
4 T butter (divided)

Cut ham into small bite size cubes,put in
a large pot, saut'e

onion in 2T of butter along with  Celery, and Pepper add the ham. Cook until veggies are translucent.

Combine cooked egg noodles, veggies, ham and soup. Stir well until hot.
In a skillet, use remaining butter and bread crumbs, melt the butter add the bread crumbs, browning  them. Transfer hot noodle mixture to casserole dish, sprinkle cheese over top, then bread crumbs. 
 


Makes great left overs too.   

Mom’s Salmon cakes

 Salmon Cakes

2 - 15oz cans of Red Salmon
1/2 small onion finely grated
2 pieces of white bread crust removed and crumbled
2 eggs
salt and pepper to taste

Mix contents of cans of Salmon in a bowl with other ingredients and form into even size paddies.
You can either fry them as she did back then, or bake them on a cookie sheet until hot through. The eggs are the only ingredient that needs cooking. I put them in at 350 for about 20 minutes or so. 

NOTE : ( do not worry about the bones, they are very soft and blend in ) 

Mom also used a small baking bowl, and greased it and  made a salmon loaf if she didnt have time to make individual cakes.

Shrimp and Zucchini noodles in lemon and olive oil.

 Ingredients 

1 pound jumbo or extra jumbo shrimp

1 package fresh spiral cut zucchini 

1 lemon sliced very thin seeds removed

Tablespoon minced garlic

Red pepper flakes (big pinch)

Extra virgin olive oil (2 T plus’s drizzle)Note, I have also used lemon infused olive oil and it really enhances the lemon flavor. Salt and pepper to taste

In frying pan heat oil, place lemon slices and move around pan til almost transparent. Add garlic and shrimp, cook shrimp until almost done, add zoodles and cook for 3 minutes.    

     Don’t over cook, they are ready once hot, remove from heat and serve. You can also use low carb, or even regular pasta to make this, just pre cook the pasta then add, also add a few tablespoons of pasta water. 

This was really delish, and perfect for my low carb diet!