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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
Thursday, December 29, 2011
3 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary
1/2 tsp garlic powder
salt and pepper to taste
Heat oven to 425 degrees. Coat 10" x 15" baking dish with cooking spray.
Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in baking dish.
Bake 30 - 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.
Tuesday, December 27, 2011
1 lb broccoli florets
1 lb cauliflower florets
1/2 lb trimmed green beans
1 /2 lb sliced carrots
1/2 cup Italian salad dressing
1/3 cup shredded Parmesan Cheese
Steam veggies in steamer basket until tender crisp.
Pour vegetables mixture into a large serving bowl.
Pour Italian salad dressing over veggies and stir lightly to mix.
Sprinkle with shredded Parmesan Cheese.
Tuesday, December 13, 2011
1 (4-serving size) white chocolate instant pudding mix
8 oz sour cream
4 eggs (lightly beaten)
1/2 cup vegetable oil
1/2 cup amaretto (or 1/2 cup water plus 1 tsp almond extract)
Preheat oven to 350 degrees. Generously grease a 10" fluted tube pan.
In a large mixing bowl, combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil and amaretto. Beat with mixer on low speed to combine. Beat on medium speed for 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle a mixture of cinnamon sugar over the batter. Spoon remaining batter on cinnamon mixture.
Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper.
Using a wooden skewer, poke several holes in cake. Prepare glaze; spoon over cake.
In small saucepan, combine 1/3 cup water, 1/4 cup sugar, and 2 Tbsp butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.
Sunday, December 11, 2011
2 lbs potatoes (peeled and quartered)
3 Tbsp milk
1/4 cup butter
2 cloves garlic (minced)
3 Tbsp fresh chives (chopped)
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp ground black pepper
Fresh chives for garnish
Bake the bacon at 375 degrees for about 15 minutes. The bacon should be cooked, but not crisp.
Place potatoes in a large stock pot. Cover with water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 10 - 15 minutes. Drain well.
In a small pan, combine the milk, butter, and garlic. Heat until butter is melted. In a large mixing bowl with a hand mixer, beat potatoes at low speed until mashed. Add the milk mixture; beat until smooth. Beat in the 3 Tbsp chives, thyme, salt and pepper. Cool slightly.
Divide potatoes into 8 equal portions; shape into cakes. Wrap each cake in two slices of bacon. Crisscross them over the top and tuck the bottoms underneath. Place seam-side down on foil-lined baking sheet. Bake in 425 degree oven until bacon is crisp, about 15 minutes. Let stand 5 minutes .
Top each potato cake with a dollop of sour cream and garnish with chopped chives.
Tuesday, December 6, 2011
6 medium sweet potatoes (4 lbs)
3/4 cup water
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp salt
3 Tbsp lemon juice
1/2 tsp freshly grated nutmeg
3 Tbsp butter
1 Tbsp finely shredded lemon peel
Preheat oven to 350 degrees. In a large pot, place potatoes with enough water to cover. Bring to a boil. Reduce heat and simmer for 10 - 12 minutes or just until potatoes are tender, but not soft. (Potatoes should be tender on outside, but resistant in center when pierced with tip of a paring knife.) Drain potatoes; cool.
Meanwhile in a saucepan, combine 3/4 cup water, the sugars, and salt. Bring to boiling, stirring just until sugars are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, grated nutmeg, and 2 Tbsp butter..
Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4" thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over. Bake in preheated oven 40 - 50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven; cool slightly before serving. Serve hot or warm garnished with lemon peel.
Monday, December 5, 2011
1 1/2 lbs green beans (washed and trimmed)
3 Tbsp butter
2 tsp fresh garlic finely chopped with a pinch of salt
2 Tbsp chopped fresh parsley
Fill a large pot with water; bring to a rolling boil. Add 1 Tbsp salt and the beans. Cook, uncovered, for 5 - 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans; immediately submerge in bowl of lightly salted ice water to stop cooking and set color. When thoroughly chilled, drain well. (Beans can be prepared to this point 1 day ahead and refrigerated.)
In a wide skillet heat butter over medium-high heat until hot and foaming. Add beans. Cook, tossing often, until heated through. Sprinkle with garlic and parley, a generous amount of salt, and a few grinds of black pepper. Cook 1 minute longer, tossing frequently to distribute flavorings and avoid burning the garlic. Sprinkle with additional parsley. Serve immediately.