Saturday, December 31, 2011

Tarragon Chicken

One of my favorite dinners. Easy, relatively quick and delish.

Tarragon
Seasoned Salt
Black pepper
Chicken breasts (bone in)

Oven 350 deg.
Rinse chicken breasts in cold water. Set in roasting pan, season liberally with seasoned salt, tarragon and pepper. Roast uncovered for 35 to 55 mins, depending on the size of the chicken breasts. Meat is done when cut deep into and juices run clear, not pink. Let rest 5 mins, serve with white rice (seasoned with black pepper or soy sauce) and a steamed green vegetable, like asparagus or broccoli.

Friday, December 30, 2011

Spinach Dip

1 envelope dry vegetable soup
1 pkg dry italian salad dressing
1 C mayonase
2 cans water chestnuts (chopped)
2 green onions (finely chopped)
1 tsp dill weed
16 oz sour cream or Fage greek yogurt
2 pkgs frozen chopped spinach (cooked, drained, cooled)
Wheatsworth Stone Ground Wheat Crackers and or Kings Hawaiian Bread Loaf

Mix all ingredients except crackers and bread. Chill at least 4hrs (over night if possible). If serving with the bread, hollow out the center, placing the pieces around the sides. Fill the center with the dip.

Asparagus & Chicken Salad

2 lbs asparagus
1 Tbl dark sesame oil
1/2 tsp seasoned salt
1/4 C chicken broth
2 Tbls soy sauce
2 C cooked chicken (cut into bite sized pieces)
2 T balsamic vinegar
3 cloves roasted garlic*
Salt & pepper to taste

*See Roasted Garlic recipe.
Wash and remove tough ends from asparagus stalks. Cut into 1 inch pieces. Heat oil in a heavy bottomed skillet. Add asparagus and garlic. Cook over med-high heat for 2-3 mins, stirring constantly. Add seasoned salt, salt and pepper. Add chicken broth and soy sauce, cooking for 1 minute longer. Remove from heat, add chicken and stir. Serve hot or chill and serve cold.

Kids - Applesauce

From Kati's kindergarten class -
4 apples (chopped)
3 Tbl honey
Cinnamon
Water

In a sauce pan, place 1/2 inch of water and chopped apples. Boil until soft and turns into apple sauce while stirring. Add honey while boiling and stirring. Remove from heat. Sprinkle with cinnamon, cool and eat!
* Do not feed honey to children under 1 year old. Use sugar instead to taste.

Kids - Lincoln Logs

My daughter Kati's kindergarten class made these treats for Christmas one year -
Mix equal parts of each -
Peanut Butter
Powdered Sugar
Powdered Milk
Corn Syrup

Mix thouroughly. On a clean surface, roll into indivudual little logs. Roll each log up with wax paper. Twist ends of paper to hold closed. Chill and store in refrigerator.

Kids - Play Dough

We learned this recipe from my son Alan's kindergarten teacher -
Combine in 1 bowl -
1 C all purpose flour
1/4 C salt
2 T cream of tartar
Combine in 2nd bowl -
1 C water
2 tsp food coloring
1 Tbl vegetable oil
Combine ingredients from both bowls in a large sauce pan. Stir with a wooden spoon over medium heat until a ball forms in the middle of the pan. Turn out onto lightly floured surface and kneed until smooth and pliable. Store in airtight container.

Kids - Sand Clay

Another one of Kevin's preschool creations -
2 C fine sand
1 C water
1 C cornstarch
Extra sand if needed

In a large sauce pan (that will not scratch) place all ingredients. Stir over medium heat with a wooden spoon until it turns to a thick clay. Remove from heat and turn onto aother dish to cool. Form objects or  imprint leaves, bones, seashells, rocks, etc for fossils.

Kids - Snappy Stretch

This was one of the preschool activities my son Kevin had. It makes a pliable mass of 'stuff' the kids loved to play with.
Mix in 1 bowl -
1/2 C white glue
1/2 C hot water
Mix in 2nd bowl -
1 tsp borax
1 C hot water
Combine two mixtures, scoop out result and kneed on a clean surface. Discard remaining liquid. Makes enough for two kids.

Kids - English Muffin Pizzas

English Muffins
Marinara or meat sauce (jar or leftover homemade)
Oregano
Garlic powder
Mozzarella cheese

Split muffins is half. Spoon sauce onto each half, using the back of the spoon to spread. Sprinkle a little oregano and garlic powder on top of sauce. Top with cheese. Broil for a few minutes until cheese melts.

Thursday, December 29, 2011

Plett Pud (Mango Surprise) a la Jane

One of my dearest friends brought this recipe from South Africa and thankfully gave it to me! We can't get enough of it when mangos are in season, juicy and sweet.


6 mangos (peeled and cut off the seed into strips, cubes, etc)
1 32oz lg container vanilla yogurt
1/2 pint whipping cream
1/4 C raw sugar + more for topping


Whip whipping cream until firm, adding sugar as you go. Fold in yogurt and mangos. Pour into a 9X13 dish, sprinkle top with as much or as little raw sugar as you'd like. Chill for 2 hrs. Serve.

Rice Crispy Treats

I use a bit less cereal, this makes the treats a little chewier.

3 T margerine
1 pkg 10oz marshmallows (about 40)
5 C Rice Krispys

Melt margerine in a large bowl in microwave. Add marshmallows. Heat 30 seconds at a time stirring each time until mallows are melted and smooth. Add krispys, mix quickly and well. Press into a large sprayed cookie sheet, cool, cut and eat.
Another option would be to use cheerios.

Vegetable Soup

Anyone remember that crazy "Veg Soup Diet?" Well, this is a take off on it. Don't worry about living on this, celery sticks and ice cubes, just enjoy this tomatoey warm bowl of soup with a crusty piece of french baguette!

1 lg head cabbage (chopped)
1 28 oz can stewed tomatoes
1 lb mushrooms (sliced)
1T minced garlic
1 bell pepper (diced)
1 bunch celery (thinly sliced)
1 onion (finely chopped)
1 46 oz bottle V-8 veg juice
1t oregano (adjust spices, add more if needed near end of cook time)
Black pepper


Throw everything into a large pot, bring to a boil and simmer with a lid for 2 1/2 hrs.
You could add zuchini, carrots, anything you'd like really.

Burritos a la Greg

Unbelievably good burritos!

2 lbs ground beef
1 sm onion (finely chopped)
3 chili peppers (finely chopped)
1 pkg taco seasoning
1 6oz can tomatoe paste
1\4 C salsa
1 sm can olives (chopped)
1 t ea chili powder and garlic powder
1/2 C ea mozzarella and cheddar cheeses (shredded)
Flour tortillas

Cook beef and onion together. Drain.
Add rest of ingredients, simmer for 15 mins.
Place a scoop of the meat mixture in a tortilla, wrap up like a burrito.

Baked Beans

These are just the best baked beans. Keep in mind this recipe makes a large pot full, perfect for a gathering or party. They can be done in the oven or on the stove top.

2 53 oz cans pork 'n beans
1/2 box dark brown sugar
1 sm can crushed pineapple (drained)
1 onion (finely chopped)
1/2 C ketchup or bbq sauce
1 good squirt mustard
1/2 lb bacon (cooked crispy and crumbled)

If baking in oven, drain beans. If using stove top, do not drain.
Mix all ingredients together in a large pot, cover with lid. Bake at 350 deg for 1 hr, or simmer low on stove top without lid for 1 hr.

Gram's Cube Steak

Cubed steaks (or if you can't find, round steak double tenderized by the butcher)
All purpose flour
Extra virgin olive oil
Salt & Pepper
Cream of Mushroom Soup
Mushrooms

Oven 300 deg.
Cut steaks into portion sized pieces. Heat a heavy bottomed skillet with a little olive oil in it. Dredge meat through the flour, placing a few pieces at a time in the skillet. Cook over med to med-high heat until golden brown. Transfer pieces to a baking dish as they are done. Sautee the mushrooms, in a bit of olive oil until a little browned, pour over the meat. Cover all with cream of mushroom soup. Bake uncovered for 30-45 mins until meat is tender. Serve with mashed potatoes and a green vegetable.

Chess Bars

Crust -
1 box yellow cake mix
1 stick butter (melted)
1 egg (well beaten)

Topping -
3 eggs (well beaten)
1 box powdered sugar
8 oz cream cheese

Oven 350 deg.
Crust -
Mix cake mix, butter and 1 egg well, pat on bottom of 13X9 baking pan.
Topping -
Mix eggs, powdered sugar, cream cheese well. Pour on top of crust.
Bake 35-45 mins until top is nicely browned. Cool, then chill in the refrigerator. Cut into squares or bars.

Simmered Chicken

1 whole chicken
1 T oil
1/3 C soy sauce
1/3 C dark brown sugar (packed)
1/2 C ketchup
1/4 C apple juice
1/2 t crushed red pepper
3 cloves garlic (smashed, diced)
2 green onions (sliced)
2 T cornstarch
1 T water
2 t toasted sesame seeds

This may be cooked with or without the chicken skin. I remove poultry skin any time I can get away with it.
Remove chicken skin (optional)
Heat oil to almost smoking in a large heavy bottomed skillet. Brown chicken on all sides.
Mix together soy, sugar, water, ketchup, apple juice, red pepper, green onion and garlic.
Place chicken in a dutch oven or roasting pan with a lid. Try to use something that the bird fits nicely into without a lot of room, this way it simmers in the marinade and gives a great flavor through all of the meat.
You can also cook on low in the crock pot, comes out great either way.
Pour marinade over chicken, cover and cook.
When done, transfer chicken to a platter, tent with foil and let rest for 10 mins or so. Meanwhile, mix the 2 T cornstarch and 1 T water. Pour pan juices into a saucepan, add the cornstarch/water. Cook over meduim heat until thickens a bit and if bubbly. Add the sesame seeds. Serve with the chicken as a sauce.

Basil Chicken

This recipe requires no salt, uses lots of basil and produces a rich flavor throughout the chicken. And, it's so easy!


1 whole chicken
basil
black pepper
crock pot


Remove skin from chicken. Rinse inside and out with cold water. Pat dry. Put a good tsp of basil inside chicken cavity. Pour a good amount of basil into the palm of your hand and sprinkle all over the outside of the chicken. You will probably think it is too much, but it is not. You will just about cover the meat with the basil. Sprinkle black pepper on top of basil. Place breast side down in crock pot, cover with lid, set on low and leave it alone. The juices from the chicken will be sufficient liquid, no need to add anything else. Cook time depends on the strength crock pot you have, see your owner's manual. Meat is done when tender and juices run clear when cut into.
You can also roast chicken in the oven if you'd rather. Place in dutch oven, before seasoning, rub a little olive oil over the bird. Cover. Depending on the size, it should take 1 to 1hr 45 mins @ 350 deg.

Wednesday, December 28, 2011

Chicken Pot Pie

This pie is the definition of "comfort food". A cold day, nice glass of chardonnay, a fire in the fireplace...just warms the heart, doesn't it?
Let me say that a pot pie must have a top and bottom crust.
Crust -
2 1/2 C all purpose flour
1/2 t salt
1 stick butter (cold, cut into pieces)
4 T shortening
2 eggs (seperated)
4 T cold water
Filling -
1/4 C butter
1/4 C extra virgin olive oil
1 small onion (chopped)
2 stalks celery (diced)
1 lg carrot (diced)
3 lg cloves garlic (smashed, minced)
1/4 lb mushrooms (sliced)
1 C fresh or frozen peas
Salt & pepper to taste
4 C cooked chicken breast (boil chicken breast with breast bone and w/out skin in water about 20 mins until done. Remove bones and cube)
4 C chicken stock
4 T all purpose flour
Crust -
Sift flour & salt into a bowl. Cut butter and shortening into flour w/ pastry cutter until mixture is crumbly. Beat the yolks with 2 T water and pour into flour mixture. Mix with wooden spoon until a ball begins to form. With floured hands, lightly shape dough into a ball. Wrap in plastic wrap and refrigerate for an hour.
Filling - 
In heavy bottomed pot, melt butter and add olive oil. Sautee garlic and onion for 5 mins then add rest of the vegetables cooking until partially softened. Add flour, cooking until thickened. Gradually add chicken stock until mixture bubbles and thickens. You can add more flour if you want a thicker consistency. Season with salt & pepper. Add chicken. Set aside to cool.
Preheat oven to 425 deg.
Crust -
Divide dough in half. Roll out cold pastry on a floured surface to fit whatever baking dish you are using (with straight sides to prevent spillage). I use a 9X13 pan. Mix egg whites with remaining 2 T cold water. Brush crusts with egg wash. Place one (egg wash side up) in the bottom of the baking dish. Fill with pie filling. Place second crust (egg wash side down) onto filling. Trim and pinch crust edges together. Brush top with egg wash. Cut slits in pie top to let steam release. Bake until pastry is golden brown, 35 to 45 mins. Serve immediately.

Rice Pudding

8 C  milk
1 1/4C Minute Rice
4T butter
1C sugar
4 eggs (room temp)
1T vanilla
Cinnamon

Combine first four ingredients in a heavy bottomed pot. Bring to a boil, reduce heat and simmer for 1 1/2 hrs, stirring often until mixture has reduced and slightly thickened. Beat eggs in a seperate bowl. Scoop a ladle full of the hot rice mixture into the eggs, whisking quickly as not to cook them. Pour back into simmering pot stirring quickly, again, as not to cook the egg. Stirring frequently, cook until thickened, 15 mins or so. Add vanilla, mix. Top with a liberal amount of cinnamon. Let cool.

Tuesday, December 27, 2011

Stuffed Pork Chops

6 - 1 inch thick pork chops (either have butcher cut an even slit butterflying the chop to the bone or do your self, is easy to do)
1 box stuffing mix (I like Stove Top)
1 box Shake 'n Bake (pork flavored)
2 lg cloves garlic, smashed and minced
1/2 C each, celery and mushrooms (finely chopped)
Extra virgin olive oil


Sautee garlic, onion and mushrooms in a 2T olive oil. Add box stuffing along with amount of liquid it suggests. Set aside.
Rinse pork chops and blot with paper towel. Shake one at a time in the Shake 'n Bake and set on a rack in a roasting pan. If you don't have a rack, it's okay, just set in pan.
Divide stuffing into 6 portions, open pork chops and stuff as full as possible.
Roast at 400 deg for about 45 - 60 mins, checking meat close to the bone for doneness.
Remove from oven when done, let rest 5 mins and serve.

Pinto Beans

2C dried pinto beans (soaked over night)
3 strips thick cut bacon (cut in pieces)
5 lg cloves garlic (minced)
1t salt
1/2t black pepper
1 whole pickled jalapeno pepper

Place all ingredients in heavy bottomed sauce pan. Add enough water to cover beans. Bring to a boil, reduce heat, cover and simmer for 2 hrs until beans are tender. Add water as needed. Serve as is or mash some up to make thicker consistency. For refried beans, drain juice, mash beans, add a little milk until consistency is to your liking. Add more salt and pepper to taste.
Can also throw all ingredients into a crockpot, cook on low all day. Add water as needed.

Northern White Beans

2 C dried Northern white beans (soaked overnight in enough water to cover beans)
5 cloves garlic, smashed and minced
1/4 C chopped fresh parsley
1/2 C chopped fresh sage
1t kosher salt
1/2t black pepper
4T extra virgin olive oil

Place all ingredients in a heavy bottomed sauce pan. Add just enough water to cover beans. Bring to a boil, lower heat and simmer for about 2 hours with a lid until beans are tender. Add water as needed. Add more salt and pepper to taste. With a potatoe masher (or bean masher as it may be...), mash some of the beans for a thicker consistency.

Coffee Cake

Cake -
2 C Bisquick Biscuit & Pancake Mix
4T Sugar 
1 Egg
2/3 C Milk
Topping -
1 1/3 C Bisquick
1 1/3 C Dark brown sugar (packed)
2T Cinnamon
8T Butter (1 stick, chopped)


Pre heat oven to 400 degrees.
Spray 9X13 cake pan w/ non stick spray.
Mix cake ingredients together thouroughly with a whisk. Spread out in bottom of greased cake pan as best you can (don't worry about getting it perfectly distributed, it won't happen and it won't matter once the topping is on!).
Mix topping ingredients together, cutting with a pastry cutter or with a whisk until crumbly (don't over do it, you want it to be crumbly).
Spread evenly over batter in pan.
With the end of a wooden spoon handle, poke holes down throught he layers, moving it around just a little to make a small hole. This will give your coffee cake a marbled effect. Shake the pan a bit to fill in the holes and pop in the oven.
Bake about 20 mins. It's almost always ready right then, depending on your oven of course, so check at 15 mins and watch carefully after that. Check the cake with a toothpick where it puffs up a bit more in the cakey areas than the deeper topping filled parts. Watch carefully, is done as soon as a tooth pick comes out clean. Do not over bake, the cake dries out quickly. When done, let rest for about 10 mins and serve. Can also make an hour or two ahead and serve when cool. 

Eye Round Roast

The cooking time for this roast produces a perfect medium rare roast. Give it an extra 5 mins if you'd like it a little more done.

Eye round roast (beef)
Extra virgin olive oil
Kosher salt
Black pepper

Place roast in a roasting pan. Rub with olive oil, generously season with salt and pepper. Tent with foil and let sit at room temp for about an hour.
Pre heat oven to 500 deg.
Remove foil tent, place roast in oven for 5 mins per pound of meat. 4lbs would be 20 mins. Roast for the applicable amount of time, turn oven off and let meat finish cooking for one hour. Do NOT open the oven after the heat is turned off. When the hour is up, you can slice immediately, it has rested enough.

Poor Man's Red Beans 'n Rice

As if anything is inexpensive these days, this is a cheaper/easier version of Red Beans 'n Rice. The kids prefer it too, so bonus!

Extra virgin olive oil (enough to sautee below vegys)
4 cloves garlic, minced
1 onion, 1 bell pepper, diced
3 stalks celery, diced
6 C chicken or beef broth
15 oz can tomatoe sauce
1 C raw barley (you can use rice as well)
2 15 oz cans kidney beans
1/2 pkg (lg pkg from Costco, etc) Lil' Smokies
2T parsley

Sautee vegys in the olive oil until they brown a bit. Add rest of ingredients except parsley, mix well, cover and simmer for about an hour, until the barley or rice is done. Barley tends to take longer. Add parsley and serve.

English Toffee

One of my 7th grade Home Ec recipes -

2 sticks real butter
1 cup sugar
Chocolate chips or melting chocolate discs
Chopped pecans or walnut (optional)

Melt butter over medium fire in a medium to large heavy bottomed skillet.
Add sugar, stirring constantly in small circles, gravitating around the pan until color is a rich golden brown.
Pour into pie plate or baking dish to cool, depending on the thickness you'd like. 1/4 inch is probably good.
Spread melted chocolate over top and add nuts immediately while chocolate is wet if using. 
Chill. When hardened, with a sharp knife, break into pieces. Store in frig.


Egg Gravy

Don't let the name of this dish bother you, it really is a delicious, warm hearty meal and our traditional family holiday breakfast! It's a white country gravy with sliced hard boiled eggs, served over toast. My brother's family likes to top it with mexican chile to spice it up. This is one of my recipes where there are no documented measurements...some of this, some of that. I watched my mother make it growing up as my kids have watched me.

You will need -
Hard boiled eggs
Butter
All purpose flour
Milk
Salt & pepper to taste
Toasted bread

Melt the butter in a heavy bottomed sauce pan over medium heat. Add the flour to make a roux, whisking constantly. As soon as you have a nice thickness to your base, start adding milk, stirring and adding more as the mixture thickens bringing to a boil to lose any 'floury' taste, until consistency is to your liking. If at the end (before you add the eggs) your gravy is too thin, mix more flour with milk in a cup with a fork until smooth and thick but pourable. Add to pot, whisking so it doesn't create lumps. Season with salt and pepper, slice, chop or dice the eggs, add to gravy. Gravy will thicken as it rests, so make just a bit thinner than you would like it to be as you serve.Toast (we like a good whole grain bread) your favorite bread, spoon a generous amount of gravy over the toast and serve immediately.
PS...to give you an idea, to feed our family of 10 the approx amounts are 2 sticks butter, 15 heaping tablespoons of flour, a gallon of milk, 30 eggs and a couple of loaves of bread!
As you are making your gravy, have someone peeling and chopping the eggs, toasting the bread and making the coffee! Don't worry about cold toast, the gravy will warm it right up.

Friday, December 23, 2011

Roasted Garlic

Garlic, garlic, garlic!
Love it!!!
Some of my recipes will call for "roasted garlic". My friend Nina taught me this trick years ago and I keep a supply on hand at all times! Athough technically it isn't roasted, here's what you do. Get a big jug or bag of fresh, peeled garlic cloves (Costco, Sam's, Smart N' Final) and a big jug of extra virgin olive oil (ALWAYS extra virgin for any recipe!). Try for the "jug" packaging on the garlic because you'll store the end result in that. Place the garlic in a large, heavy bottomed sauce pan. Add extra virgin olive oil  until it just covers the top of the garlic cloves. Simmer on lowest possible heat for 2 to 4 hours, depending on the heat of your burner. Stir occasionally as the cloves will stick to the bottom and cook unevenly. Garlic is done when you can push cloves against the side of the pan with a spoon and smash easily. Cool completely, transfer to garlic jug and store in the frig. Voila!!
Now...of course, if you aren't a garlic freak like me, you can do this on a much smaller scale. But I think that once you do it, you'll be right there with me...in bulk!


You can use this garlic for any that a recipe calls for it and the olive oil is great for when you want a flavored oil. Just add more oil to replenish if you find yourself using more oil than garlic.

Roasted Sausage, Brocolli & Potatoes

5 lb bag Russet potatoes (washed & diced, you will use most of the bag…use your judgment as to when you think there is enough) 
2 pks mild Italian Sausage (cut in thirds or halves…depending on size of broccoli pieces)Produce bag of broccoli (washed and cut into ‘trees’ – use entire stalk if not tough)
2 Onions (thickly sliced)
Garlic (roasted, lots or raw, crushed and minced, lots)
Seasoned salt
Black pepper
Bell pepper (cut in strips - if you like, I don't like and don't use)
Large cookie sheet
Heavy duty aluminum foil.
Can either bbq for 30-45 mins each side or roast in 350 oven for 2 hrs. Time is not exact…potatoes should be tender.
Lay large sheet of foil out. As you layer food, be sure to leave space around edge (at least 2”) so you can roll up and pinch to seal.
Layer potatoes, season with season salt and pepper.
Layer garlic
Layer onion
Take broccoli tree insert into sausage piece and mold around ‘tree’ stalk with your hand. Lay on top of onion, etc.
Lay another large sheet of foil over top. Fold, crimp and seal all four sides. Put directly on grill, med heat. Carefully flip half way thru cook time. If baking in oven, place bottom foil on large cookie tray. Seal as above, throw into oven for 2 hrs @ 350.
When done, potatoes and broccoli will be tender. Slit top, let rest 10 mins. Serve.

Thursday, December 22, 2011

California Roll

Botan Rice (sushi/sticky rice, I think I usually make a double serving)
1 lb imitation crab
1 pkg Nori Sheets
2 avocados
1 cucumber
Toasted sesame seeds
Wasabi
Soy sauce
Chili Garlic Sauce – Tuong Ot Toi viet-Nam – (green lid, rooster on label, in Asian section of market)
Best Foods Mayo
Seasoned rice vinegar
Bamboo roller

` Make rice – when done, transfer to large bowl to cool, turning occasionally to help aerate and cool faster
` Add vinegar – shake a liberal amount over rice, mix around and taste. You should be able to taste the vinegar…adjust to your liking (do this earlier in the day, cover and let sit at room temp)
` Shred crab with fingers – add mayo and chile sauce (both to taste. Just enough mayo to coat crab and a tsp to a TBL for the chile sauce as a starting point
` Slice avo
` Peel cucumber – cut in 4’s lengthwise, slice seeds off – cut in strips (12 total?)

` Rolling –
` Place nori on bamboo roller
` Spread rice on most of sheet leaving a strip to set the cuc and avo on
` Add crab mix
` Sprinkle sesame seeds on rest of spread out rice
` Start rolling slowly, carefully tucking starting end of roll under as you roll. Guide with roller as you go, keeping roll as firm as possible.
` Set in fitted pan (cake pan works well) with edge down to seal. Refrig for at least 30 mins.
` Slice rolls with finely serrated knife – I find this keeps the rolls together best.

` Make wasabi – turn dish upside down and let sit at least 5 mins
` Mix wasabi with soy sauce, dip rolls into and enjoy!

Spinach Salad

Dressing –
½ C  dark brn sugar (packed)
½ C oil
1/3 C vinegar
1/3 C ketchup
2 T worstershire

Whisk together dressing ingredients, and refrigerate at least 3 to 4 hrs.

Salad –
2 bags fresh spinach or 1 lg tub as the sell it these days (washed and coarsely chopped)
4 (or more…) boiled eggs (chopped)
Bacon bits (1/2 jar of the imitation bits is what I use) Use real or imitation…whatever your preference it.

Toss all together and eat immediately. Does not sit well.

First Day

Okay, so I've added two recipes today, a fruit pie that is pure summer delisiousness and a Baklava that is sure to impress.
Happy Eating!

Strawberry Pie

Strawberry (or Blueberry) Pie
You could probably use just about any fruit you want, I've even used peaches!

6 C fresh medium strawberries (1/2 for puree, 1/2 cut how ever you like)
¾ C sugar 
1 C water    
3 T cornstarch
5 drops red food coloring (optional)
1 9” baked pastry shell

Place half the fruit in a food processor, add the water, sugar, cornstarch (and food color if using) and puree. Pour into a small sauce pan. Cook over medium heat, stiring frequently until thickened. Place remaining fruit in pie crust, pour glaze over. Chill 3-4 hrs.


*Sugar substitutes may be used instead of sugar (check product for amnts), I do this for my mother. The pie sets up a bit differently, but it's still delish!

Baklava

1 pkg Filo Dough
1 lb  Walnuts (chopped finely. give 'em a whirl in the food processor)
1 lb  Butter
1 Recipe - Attar Syrup – should be prepared 24 hours in advance and refrigerated (but I never do...)

Attar Syrup Recipe
Boil 3 cups of sugar, 1-½ cups of water, and a few drops of lemon together for 15 minutes. Cool. 

Boil the butter, on a very low fire, until the white foam on the top is gone. You can gently skim off the white foam to speed up the process. Be careful not to burn the butter.

Place half of the Filo Dough package in a baking pan. Spread chopped walnuts on the top of the dough. Place the remaining Filo Dough on the top of the walnuts. With a serrated knife cut the Baklava into squares, and then cut the square in half making triangles.  Spoon the melted butter over the Baklava, being careful not to use the white substance at the bottom of the pot. Bake the Baklava at 350 degrees until the top is golden brown (approximately 35 – 45 minutes). When the Baklava is golden brown, remove from the oven, and immediately pour the cold/cool Attar Syrup evenly over the top. Start at a corner, pour across the top, and then downward covering all of the Baklava. Use as much or as little Attar as you want, depending on the sweetness you want. I use it all. Cool and enjoy.