Acini De Pepe Salad – Janice Parker

Acini De Pepe Salad – Janice Parker

Acini de Peper (cook till soft, in boiling water, drain) this is a frog-eye pasta --- 

1 cans large crushed pineapple (drain all the juice off)

2-3 large can of diced pineapple (drain juice off)

3 cans mandarin oranges (drain juice off)

Lemon juice

Thickening

3/4-cup sugar

1 egg

2-3 Tbs. Flour

1 large carton of cool whip (or whipped cream)

Make thickening with pineapple juice (about 1 1/2 cup).  Add egg, sugar, floor and stir constantly until thick (over heat).  (This is not very thick)

Add thickened sauce to the drained pasta and one tbsp. Real lemon juice and let this mixture set over night in fridge or until cool

When mixture is cool, add fruit, whipped cream, and I sometimes add 

Min-marshmallows to this.

This recipe makes a huge amount of salad.  Probably enough to fee 20 people or a hungry teenager for after school snack for a week.  This will keep in the fridge for over a week.

Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

1 cup onion, finely diced

1 cup celery, finely diced

2 cups potatoes, finely diced, but not as “finely” as above

2 can clams (minced), 6 1/2 oz size

3/4-cup butter (the real stuff)

3/4-cup flour

1 qt. half and half cream

1 1/2 tsp salt

2 Tbs. Red wine vinegar

Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover.  Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth.  Stirring constantly, slowly add cream.  Cook and stir with a wire ship until thick and smooth.  Add the vegetables, juice.  When it is thick enough add clams.  Heat through.  Add salt, pepper.  Makes 8 servings.   Serve with crusty bread and salad.  

SICILIAN ANTIPASTO

SICILIAN ANTIPASTO

Olive oil

4 stalks celery, sliced

4 - 6 carrots, sliced

2 - 4 onions, coarsely chopped

6 - 8 cloves garlic, minced

1 head cauliflower, florets sliced

2 - 4 zucchini, sliced

2 (6 oz.) cans tomato sauce

6 oz. can tomato paste (I'm allergic -- so I put in a little more tomato sauce)

1 c. chopped parsley

1 - 2 tbsp. each oregano and basil

1/4 - 1/2 c. capers (optional)

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

6 oz. can (drained weight) pitted black olives, drained

16 oz. jar cherry peppers, mild or hot, drained

13 1/2 oz. jar peperoncini, drained (banana pepper)

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

1/4 - 1/2 c. red wine vinegar

1/4 c. sugar

Salt and lots freshly ground black pepper

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.

Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

Bratten’s Halibut au Gratin

Oh - How I remember Bratten's Fish Restaurant -- But I do have the recipes -- Yeah !  Try this one -- I usually make it will leftover Halibut -- or any white fish --You will love this!

Bratten’s Halibut au Gratin

Halibut – 6 oz. Per person

Poach fish until done- about 10-15 minutes

Melt and simmer:

3Tbs. Butter

1 Tbs. Flour

2 cups half & half

1/8 tsp garlic powder (I use one clove fresh garlic – minced)

1/4 tsp. Dry mustard (Important)

Salt and Pepper

Simmer the above until thick.

Add:  1/2-cup mild cheddar cheese, grated (I use sharp)

Simmer until melted and thick, but not too thick.  Add milk to thin if necessary.

Drain poached fish.  Pour sauce over top.  Add more grated cheese.  Bake in a 350-degree oven for 10 minutes.

Groundhog corn chowder- Lowell Christensen

GROUNDHOG CORN CHOWDER - Lowell Christensen

4 cups potato, diced

2 cups water

1 tsp oregano

1/2 tsp salt

1 lb sausage

1 onion, chopped

1 can evaporated milk

3/4  cup frozen corn

1 can creamed corn

Simmer potato in water with oregano, salt, and pepper.

Meanwhile, sauté sausage and onion, chopping the sausage into smallish pieces.   

Add meat to potatoes, and simmer until potatoes are soft (probably 10 more minutes).

When potatoes are soft, add corns and milk. Heat through on medium heat. Stir frequently so nothing burns on the bottom.

Tadaaaa!

ORANGE NUT CAKE - Carol Jean Brown

I love Oranges -- the taste of Oranges -- this take a little time but it is soooo worth it.  

ORANGE NUT CAKE - Carol Jean Brown

1/2-cup butter (room temp.)                  

1/2 tsp. baking soda

1-cup brown sugar                                  

1/2 tsp. salt

2 eggs                                                       

1 cup chopped nuts

1 tsp. vanilla                                             

1/4 cup orange rind, zested

1-cup raisins, currants or dates             

1-cup buttermilk

1/2 cup sugar                                            

2 cups flour

1/4 tsp baking powder                            

1/2 cup orange juice

Cream together butter and brown sugar.  Add eggs and vanilla, mix well between each addition.  Stir in orange rind.  Combine the dry ingredients and sift.  Add sifted ingred. To egg/butter mixture alternately with the buttermilk.  Stir in nuts and dried fruit (the fruit should be dusted with a little flour before adding).  Pour the batter into a 13 X 9 inch baking pan.  Bake at 350 degrees for 30-35 minutes.  After removing from the oven, but while still hot, dissolve the sugar in the orange juice and pour over the cake and let it soak in.  Cut into squares and serve with a dollop of whipped cream.

I use regular milk with 1 tsp. of vinegar instead of buttermilk.  Let it stand for a few minutes before adding.

Beef Stew - very very good -- slow cooker

Beef Stew - Crockpot

I love this recipe -- 

Beef Stew meat -- at least one pound -- Cut into small pieces - browned then place in the crockpot

1 onion, sliced

2 cans of drained tomatoes

1/4 cup of tapioca (this is to thicken)

carrots -chopped into bit size pieces

potatoes - chopped into bit size pieces

1 tsp. cloves

2 bay leaves

Place all of this into the crockpot and let it cook on low for 6 -7 hours

Then add a just before serving --

1 can of corn

1 small pkg of green peas

I love this - you will too --