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MOTHERSDAY RULES

IT'S THE THOUGHT THAT COUNTS!!!!!!

Meaning:  spend more than 24 hours or 24 seconds on a person who spends so much time when it comes to planning a gift for you.  The woman deserves more than a gift card you picked up on your way to her house.

****My Mother's Day gift to all the great Mom's is a cookbook I make for my family members when they get married---it's at the very bottom of this post.  Have a great Mother's Day to you all!!!!

 RULES OF MOTHER'S DAY GIFTING

#1:  If your Mom specifically asks for something---figure out a way to get it.  Even if you see no need for a food dehydrator---she does.  Get it.  So, the following rules only exist if she didn’t ask for any of these things.

#2:  Know your Mother!  Don’t buy a garden hoe for a woman who hates gardening or an Ipad for a woman who can barely send an email. I don't even favor the garden hoe for the gardening Mom, but....whatever.

#3:  Do not buy her any type of cleaning mechanism.  Get her a cleaning woman or go over to her house when she isn’t home and surprise her with a clean house. You will never see your Mom looking like this when recieving an Oreck---EVER.

mom-vacuum-dailyedge.ie

#4:  You should be shot if you buy her anything that says “Best” or “Greatest” or “World’s Greatest” Mom unless you are under the age of 10. That includes, but is not limited to:  T-shirts, mugs, hats, trophies or plaques.  Really???? You get on us abut Mom jeans, but you deem this appropriate???

mothers-tshirt

 

#5:  Don’t bling out your Mom with glitter.  This includes, but is not limited to: Jeans, Shirts, Hats, Purses, Makeup, Phone cases.

Just shoot me if you see me wearing this!

mom-hat etsy.com

#6:  Don’t buy a gift that may send a subtle message that may not be favorable, for example:

Treadmill:  you’re out of shape

Weight Watchers gift plan:  you are FAT

Laser hair Removal:  you are Sasquatch

Wrinkle Cream:  you look OLD

#7:  Do NOT buy any gifts you can’t afford. It will just end up costing her money--- You could do other things:

Clean the house while she is gone

Fix that thing in the house that is driving her crazy

Lay her mulch for her/help her with the yard

Clean her car....inside and out

Clean the garage, the basement, the attic or all of the above

Watch a movie with her

#8:  Do NOT buy her a gift that is really for yourself. For example: TV, Xbox, Car-Care Package, Grill, Pressure Washer, Rims.  I think you get the idea.

THIS INCLUDES GETTING A TATTOO FOR HER

mothers-tattoo-journal.com

#9:  Don’t say “Thanks for being the Mother of my child” by hopping on line and ordering the ProFlowers special you heard about on Mike and Mike.

 

#10:  Lastly, do not buy useless items.  I don’t care how clever the commercials are.  We have no use for:

The Tiddy Comfort Strap (unless you are looking to get the strap)

A Frigging Star named after your Mom (I would rather you gamble away my gift money)

moms-tiddymom-star homcast.com

A Chia Pet>>>>> Even if it is the leader of the Free World

mom-chia

 

My personal favorite:  The GoGirl.

 A porta-potty of sorts that women can take with them in the event an oversized azalea is no where to be found for the emergency moments in life.

moms-urine

 

 Misty's Cookbook

Beverages

Lemonade Stand Martini

One can frozen lemonade or pink lemonade

Water

Three Olives Brand Vodka—Berry Flavor

Empty contents of frozen lemonade into a pitcher, add two containers full of water, one container full of the Berry flavored vodka and mix.  Add fresh mix of berries and serve cold.  So tasty, so refreshing….large quantities make a great punch at parties!!!

 Key Lime Martini

2 ounce Vanilla Vodka

1 ounce Malibu Coconut Rum

Juice of half a lime

Splash of pineapple juice

Shake contents in a shaker with ice for a straight-up martini and garnish with lime or pineapple.  Shake contents in shaker and pour over ice for a less potent version.

Pomegranate Champagne Fizz

1-ounce Quality Gin

1-ounce pomegranate juice

½ ounce lemon juice

¼ cup champagne

Mix first three ingredients, top with the champagne….great for brunches

Sangria Flora

Seems as if all Sangrias taste the same…this one has elderflower liquer which has a tropical flavor.  Light and tasty, a must-try in the summer months!

One 750-milliliter bottle of Sauvignon Blanc

1 and ½ cups elderflower liqueur

¼ cup Cointreau

6 strawberries

6 raspberries

2 peaches

1 orange

1-pound green and red grapes

Combine all ingredients in a pitcher and let stand at room temperature for 3 hours, or cover and refrigerate overnight.  Serve in wine glasses over ice.

Fun—Useless Information:

In the 1500’s most people got married in June because they took their yearly bath in May, and they still smelled pretty good by June. However, since they were starting to smell . .. . brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.

More….

England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a bone-house, and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night (the graveyard shift.) to listen for the bell; thus, someone could be, saved by the bell or was considered a dead ringer...

Appetizers and Dips

Shrimp Dip

½ C celery-chopped

6 ounce can of canned shrimp…yes canned

½ C onion-chopped

¼ C mayo

4 ounces cream cheese

1T lemon juice

Mix together, add shrimp last, serve with crackers…so tasty!!!!

Layered Crab Dip

12 ounces cream cheese, softened

2T Worcestershire Sauce

1T lemon juice

2T mayonnaise

1 small onion, grated

Dash of garlic salt

1C shrimp cocktail sauce

6 ounce can crab meat

Combine cheese, Worcestershire, lemon juice, mayo, onion and garlic salt.  Spread on an attractive glass platter.  Spread the cocktail sauce on top leaving a half-inch edge to reveal the cheese underneath.  Sprinkle with the flaked crabmeat and serve chilled with crackers.

Very Basic, But Very Tasty Vegetable Dip

1C Hellmann’s Mayo

1C Small curd cottage cheese

1 Pkg Hidden Valley Ranch Powder Dressing Mix

Combine all ingredients…it is loved by all ages!!!!

Reuben Dip

16-ounce can or jar of sauerkraut well drained

½ pound corned beef, from the deli, shredded

8 ounces cheddar cheese, shredded

8 ounces Swiss cheese, shredded

1-cup Hellmann’s Mayo

2 T Thousand Island Dressing (optional)

Mix together all ingredients, spoon into greased casserole dish.  Bake at 350 for about 30 minutes.  Serve warm with rye toasts or rye bread!!!!!

Easy Fruit Dip

8 ounces cream cheese

1 small container marshmallow whip

Beat the 2 ingredients together…serve with fruit!!

Crab Cakes

I have tried many crab cake recipes and always come back to this one.  I serve them with the Bloomin’ Good Sauce or the Creamy Caper Sauce.  Both are excellent!

4T Butter

2T Shallots-minced

4T Celery-minced

1 lb Lump Crab Meat…don’t chince here!!

2t Colemans Dry Mustard

2t Dijon

1C Heavy Cream

Pinch cayenne

1T Chives

1C Bread Crumbs

Breading:

Butter for frying

Flour

Eggs

3C Bread Crumbs

In a large sauté pan, melt butter sauté shallots and celery for 2 minutes.  Add crabmeat and cook for 2 more minutes.  Remove mixture from pan.  In the same pan combine the mustards, cream, cayenne and chives.  Over high heat reduce mixture for 5 minutes.  Remove from heat and add crab mixture with the cream mixture, add the breadcrumbs and mix well.  Spread this mixture on a cookie sheet and allow to cool.  This will make 12 very large crab cakes.  I prefer smaller cakes so it usually yields at least 24 for me.  You can go with your own personal preference.  After cooled down, form into cakes.  Coat cakes with flour; dip into egg and then coat with breadcrumbs.  Pan fry cakes in melted butter until golden brown on the sides.  These don’t require a lot of frying since they are already cooked through.  These can be made up to 2 days ahead and stored in the fridge.  Reheat on low before serving with desired accompaniments.

 Bloomin’ Good Sauce

This is the sauce used with the Bloomin’ Onions at Outback Steakhouse.  It is great with Shrimp, crab cakes, deep fried vegetables….you name it.

1000 Island Dressing

Hellmann’s Mayo

Horseradish

Combine equal portions of each, mix well and sprinkle some chopped chives on top for an attractive presentation!!

Creamy Caper Sauce

1 cup Mayo

½ cup drained capers, chopped

1/2 cup chopped fresh parsley

½ cup chopped fresh chives

2 T olive oil

1T fresh lemon juice

Whisk all ingredients in a bowl, can be made 2 days ahead.  Cover and refrigerate

 Capone’s Sausage and Cheese Tartlets

1 pound bulk Italian Sausage

2 cups shredded Sharp Cheddar Cheese

1 cup Ranch Dressing

4 ounces Pitted Ripe Olives (Chopped)

¼ t Cayenne Pepper (Or less if you want it less spicy)

4 Packages Phyllo Tart Shells

-In a large frying pan brown the sausage until it is no longer pink and drain excess oil. Add cheese, cayenne, ranch dressing, and olives. Cook over low heat until cheese is melted. Spoon mixture into Phyllo Shells and place on baking sheet. Bake at 350* for 8 to 10 minutes. Serve warm. This makes about 48 tartlets.

Buffalo Wing Dip

4 chicken breasts cooked-shredded

1 bottle ranch dressing, regular sized bottle

1 regular sized bottle of buffalo sauce

8 ounces shredded cheddar cheese-divided in half

8 ounces cream cheese

Shred the chicken and mix all ingredients together.  Top with additional shredded cheddar cheese.  Bake 30 minutes at 350.  Serve with nacho chips and celery.

 More useless info….

Lead cups were used to drink ale or whisky. The combination would sometimes knock the imbibers out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait and see if they would wake up. Hence the custom of holding a wake

 Asian Lettuce Wraps

Don’t forget the Sake.

16 Bibb or Iceburg Lettuce leaves

1 pound ground chicken

1 T cooking oil

1 large onion-chopped

2 garlic cloves-minced

2 T soy sauce

¼ cup hoisin sauce

½ t ground ginger

1 T rice wine vinegar

Asian Chile Pepper Sauce (optional and to personal taste)

8 ounce can water chestnuts, drained and finely chopped

4 green onions-chopped

2 t sesame oil

In a skillet brown the ground chicken in the cooking oil, drain if necessary.  Set aside.  In the same pan, cook onion, add garlic, soy, hoisin, ginger, vinegar and Chile pepper sauce if using.  Stir in chopped water chestnuts, green onions and sesame oil until onions are wilted. Approximately 2 minutes.  Return ground chicken to the pan and scoop into lettuce wraps. 

Even More Useless Information:

Again, in the early 1500’s urine was used to tan animal skins, so families would pee in a pot all day & then it was taken and sold to the local tannery....if you had to do this to survive you were considered "Piss Poor"!

But even worse---were the really poor folks who couldn't even afford to buy a pot...........they "didn't have a pot to piss in" and were the lowest of the low.

Salads and Soups

Corn and Black Bean Salad / Salsa

Salad:

2 cups frozen corn (1pkg)

1 T olive oil

1 jalapeno chili, seeded and finely chopped (may use canned)

1 (15oz) can black beans, rinsed and drained

1 lg red bell pepper cut into small pieces

1-cup cherry tomatoes, cut into small pieces

4 green onion, cut on diagonal into ¼ inch pieces – or ½ c chopped onion

(Alternatives: use a can of diced tomatoes w/ chili’s instead of the tomatoes and chili’s for a quick alternative)

Dressing - Whisk this together:

½ c bottled Italian dressing

2 -3 T chopped cilantro

2T limejuice

1 garlic clove – minced ( or 1 t minced from a jar)

½ t ground cumin

½ t Tabasco

¾ t salt

To prepare salad:

Heat olive oil in in a large skillet – add corn, jalapeno, and red pepper – cook until the corn in slightly roasted3 – 5 minutes – stir frequently. Transfer to a large bowl. Stir in black beans, onion, and tomato.

Pour dressing over the corn mixture and refrigerate.

Serve with tortilla chips or as a side salad

Strawberry Spinach Salad

This is a simple salad; the dressing is wonderful and can be utilized on many salad varieties.

Salad:

12 ounces of fresh spinach  (mixed baby greens works as well)

1 quart strawberries sliced

2 tsp sesame seeds

½ red onion sliced very thin

Dressing:

1/2C cooking oil

1/2C red wine vinegar

¼ tsp Worcestershire

1/2C sugar

¼ tsp Paprika

2 tsp grated onion

Fresh Broccoli Salad

Salad:

2 bunches of broccoli cut up in to bite-sized pieces

1 lb. Bacon cooked and crumbled

2/3 C raisins

½ purple onion chopped

3C-shredded cheddar

1/2 C sunflower seeds

Mix all ingredients together

Dressing:

2C Hellmann’s Mayo

2/3 C sugar

5T red wine vinegar

Mix together and toss with salad.  Allow salad to get cold before serving.

Autumn Harvest Salad

6 ounces fresh Mesculin Mix

1 Bartlett Pear-cut into bite-sized pieces

½ cup crumbled feta

2T sunflower seeds

4 ounces Honey Mustard Dressing

¼ cup dried cherries

Toss all ingredients together.  A very crunchy, refreshing salad that is actually good all year round!

Asian Chicken Salad

I made this last Christmas Eve and it was devoured (despite the lure of the machonka and babulky).  I spared everyone the dressing recipe and replaced it with a very viable replacement.  The dressing recipe is lengthy, and requires many ingredients that are not usually on-hand.  Trust me…the Briana’s works just as well!

6 to 8 chicken breasts, grilled or baked, cut into pieces

1 large head of Napa Cabbage, sliced

½ head of purple cabbage sliced thin

2 red peppers, julienned

2 orange peppers, julienned

2 yellow peppers, julienned

4 green onions, sliced

1.2 cup sliced radishes

½ cup sliced pea pods

½ cup sesame seeds

Rice noodles

Mix ingredients for salad (reserve rice noodles until just before serving time, so they stay crunchy)

Briana’s brand Asian Ginger Dressing

This makes enough to serve a 3rd world country, but also keeps well...so you can have it on hand in the fridge…just keep the rice noodles out of the salad and dressing to the side, and you can have it on hand for a quick, healthy snack.  The chicken is not mandatory, and I rarely use it!!!

Mushroom Soup

3 T Butter

¼ C shallots-finely chopped

2 celery ribs-finely chopped

1 C chopped onion-chopped

1 carrot-finely diced

2 pounds of assorted mushrooms, diced

1 T parsley finely chopped

½ C chicken stock

2 pints whipping cream

Salt/pepper

Melt butter in a saucepan, cook shallots, celery, onion and carrots until slightly wilted.  Add the assorted mushrooms and cook until softened.  Add chicken stock and whipping cream and cook on med-low heat until flavors blend.  Do not allow soup to boil.  Add parsley, salt and pepper and enjoy!  

Hot Chicken Salad

(Great for a Brunch!)

2 cups cooked Chicken (diced)

2 cups cooked Rice

1 t Salt

2 t Lemon Juice

1 cup Celery (chopped)

1 cup Hellman’s Mayo

2 cups of condensed Cream of Mushroom Soup

Salty Potato Chips

½ cup Slivered Almonds

Mix all ingredients except potato chips. Spray a 9x13 pan with “Pam”. Place mixture in the 9x13. Crumble the potato chips and sprinkle over the top. This can be made a day ahead, or preheat oven to 350* and bake fore 45 minutes.

More Useless Information

The King noticed the barrels of pistachios were running low and suspected theft.  He ordered his men to dye the pistachios red…at the end of the day, the king would walk among the peasants and ask them to show their hands…if he saw the dye on their hands, he knew they were thieves and we’re said to be caught “RED-HANDED”!!!!

 

Pastas and Sauces

Primavera Casserole Pasta

8 ounces penne pasta

2 and ½ cups broccoli

2 C cauliflower florets

2 medium carrots sliced

3 T butter

2 garlic cloves-minced

1 tsp. Dried thyme

1 C shredded mozzarella cheese

1 C shredded Monterey jack

1 C shredded Muenster or Fontina cheese

1/3 C Parmesan

Cook pasta according to directions, when one-minute remains add the vegetables to slightly blanche them-Drain.  In a 9x13 pan add the melted butter, garlic and thyme.  Mix the pasta, vegetables and cheese together and place in the pan…top with the Parmesan…Bake 15 minutes at 350 degrees.  This is great to make ahead.  If you do, allow the pasta to cool before adding the cheeses and bake until the cheeses melt.

Homemade Macaroni and Cheese

1T cooking oil

16 ounces of pasta…elbow, penne, ziti..you make the call

9 T butter, melted

½ C shredded Muenster

½ C shredded Cheddar

½ C shredded sharp cheddar

½ C shredded Monterey Jack

1 ½ C Half-and-Half

8 ounces processed cheese  (Velveeta)-cubed

2 eggs, beaten

¼ tsp. Salt

1/8 tsp pepper

Cook pasta according to directions minus one minute, drain.  Mix 8 of the 9 Tablespoons melted butter into the pasta.  In a bowl, combine the shredded cheeses.  Add the half and half, 1 and ½ cups of shredded cheese mixture, cubed Velveeta and eggs with the pasta.  Season with salt and pepper.  Place in a 2 or 3-quart casserole dish and sprinkle with the remaining shredded cheese and remaining 1 T of butter.  Bake at 350 for 35 minutes and bubbling around edges.

Misty’s Sun-Dried Tomato Cream Sauce

(Great over Ravioli, Tortellini, or Chicken.)

3T Butter

2T Garlic (minced)

½ cup sliced Mushrooms

2 cups fresh Spinach Leaves

1 cup HEAVY Whipping Cream

¼ cup chopped Sun-Dried Tomatoes (dried)

1 cup Chicken Stock

1 t Dried Basil

-In a small bowl hydrate the sun-dried tomatoes in the chicken stock by microwaving them for about a minute. Let them sit. In a saucepan melt the butter, add the garlic and mushrooms and sauté for about 5 minutes. Add the spinach and cook until wilted. Add the cream and sun-dried tomatoes along with the stock. Cook until thick. Add basil.

.Marinara Sauce

4T Olive oil

5 Garlic cloves-minced

1 large onion-chopped

2-28 ounce cans of ready-cut peeled tomatoes

1-6 ounce can tomato paste

5 fresh basil leaves chopped or 1 tsp dried basil

Fresh parsley, chopped

Salt/pepper

Parmesan cheese

In a large saucepan, heat oil, lightly brown garlic and onions…but do not brown.  Add tomatoes, with juice, crushing with your hands, add paste and one can of water.  Let simmer 20-30 minutes. Add basil, parsley, salt/pepper after 20 minutes.  Add Parmesan to taste.

Misty’s Sunday Sauce

This takes a few hours and goes so well with the Capone meatballs and crusty Italian bread!!  It makes a vat…which means there is plenty to freeze for future use.

10 garlic cloves-minced

olive oil

3 large onions-keep whole, peel the skin

1-2 pounds of pork neck bones or pork spare ribs

2-28 ounce cans of crushed tomato

2-28 ounce cans of tomato sauce (I prefer Hunts)

2-14 ounce cans of tomato paste

***Again, I use Hunt’s products to keep the tomato products consistent

1T sugar

Fresh basil/Fresh parsley

Salt/pepper

This is one of those recipes that evolved over the years, and I hope evolves for Missy and Nick.  Fry the neck bones in the olive oil, when brown on the sides add the garlic.  Don’t allow the garlic to burn, or the pork,  cuz the sauce will have a burnt taste.  Add the tomato products and match each can with the equivalent in water. Throw in the onions-whole.  Mix well and bring to a boil.  Stir-Stir-Stir- Don’t let the bottom burn!!!!  Reduce heat and simmer, stirring often.  Add salt/pepper, sugar and herbs.  I go with a hand full.  I add whole onions to keep the sauce smooth.  The neck bones are delicious to eat. When the sauce is nearly done…you will see it thicken after a few hours, toss in some meatballs and serve with your favorite pasta.  Ours is cavatelli.  If you wish to expedite this process, you can add an additional can of paste.

Capone’s Italian Meatballs

2 pounds Ground Chuck

½ pound Ground Pork

2 cups Italian Flavored Bread Crumbs

4 Eggs

1 cup Milk

1 cup Fresh Parsley (chopped)

½ cup Grated Romano or Parmesan Cheese

2 T Olive Oil

Salt and Pepper

3 Garlic Cloves (minced)

1 Onion (minced)

Place all ingredients in a large bowl and mix. Let stand for ½ hour and shape into meatballs. Fry gently in olive oil or bake for about ½ hour at 350*. (DON’T FRY THEM! IT IS MESSY AND SUPER FATTENING). Place in your favorite sauce and cook in the sauce for about an hour.

Beef Stroganoff

Not sure who sent this recipe…but the email read Nana2cats

1 # Round Steak cut in small thin pieces

1 - 4oz can sliced mushrooms drained

(Can substitute sliced fresh)

2 - Tablespoons Oil

1 - Envelope Dry Onion Soup

2 - Tablespoons Flour

1 cup milk

1 cup water

1/2 cup Sour Cream

In a large skillet with lid brown meat in oil. Add drained mushrooms, onion soup, flour, milk and water and mix well. Cover and cook on low heat 45 - minutes to an hour until meat is tender. Remove from heat and stir in Sour Cream. Heat back up and serve over Cooked Buttered Noodles ENJOY

Grandma’s Chili

2 lbs. Ground Sirloin or Ground Round

½ lb. Bob Evan’s Sausage

Bacon Fat

1 Small Can Tomato Sauce

1 Large Chopped Onion

1 Large Green Onion (cut into small pieces)

1 Can Light Red Kidney Beans

3 to 4 cans (10 ounces) Tomato Soup

Salt and Pepper

Corn Starch

Saute the onions in the bacon fat. Add both meats, salt and pepper, and cook until medium brown. Drain most of the fat off. Add 1 cup water and simmer for 45 minutes, stirring occasionally. Add green pepper, cook for 15-20 minutes. Add kidney beans, tomato soup, tomato sauce, and 1 can water. Cook on low for 20 to 30 minutes, stirring occasionally. If necessary, add cornstarch to thicken.

Grandma’s Meatloaf

1 cup Breadcrumbs

1 cup Evaporated Milk

2 Eggs

Tabasco Sauce (a shake or two)

Worchestire Sauce (a shake or three)

1 lb Ground Veal

1 lb Ground Pork

1 lb Ground Chuck

Mix all ingredients together thoroughly

Put a few dabs of bacon grease on a cookie sheet. Place the formed loaf on the pan. Add a couple more dabs of bacon grease right on top of the loaf. Bake at 350* for an hour and a half.

Marinade for Lamb

1C Balsamic Vinegar

2 Garlic cloves, minced

Salt/pepper

2T Dijon mustard

½ tsp thyme or rosemary…depending on your preference

½ C Olive oil

Whisk together, marinade rack of lamb, or lamb chops for a few hours or overnite, Grill.  The marinade can they be heated n a sauce pan and brought to a boil to kill bacteria, add 1 to 2 T of butter and pour on top of grilled lamb.

Swedish Meatballs

1lb Ground Chuck or Ground Sirloin

1 lb Ground Pork

3 T Butter

2 Celery Stalks (finely chopped)

1 Small Onion (finely chopped)

1 Slice of White Bread shredded to small pieces

Handful of Oatmeal

2 Eggs

Crisco or Lard

Salt & Pepper

½ cup Milk

1 jar Franco American Beef Gravy

1 can Cream of Mushroom Soup

In a small fry saucepan fry celery and onions in butter. Let cool. Mix all ingredients together (including the cooled celery and onions). Form small balls. Brown the meatballs in Crisco or Lard and drain.

Sauce: Use jar of Franco American Beef Gravy and can of Cream of Mushroom Soup

Mix Meatballs with Gravy and Bake for 30 minutes at 350 degrees. Serve as is, or over rice.

Pecan Crusted Pork Tenderloin

2 Pork Tenderloins

¾ t salt

½ t black pepper

2/3 C ground pecans

2/3 C dry breadcrumbs

½ t dried thyme

½ t garlic powder

Mix those ingredients together.

1 and ¼ C heavy cream

3T olive oil (or more)

½ C white wine or chicken stock

Onion-Garlic Jam (sold at Heinen’s in the jelly aisle)

Soak tenderloins in the cream for about 30 minutes.  Roll tenderloins in the breadcrumb/pecan mixture and sear in the oil until brown on all sides.  Transfer to a cookie sheet and bake at 400 degrees for about 20 minutes.  Meanwhile, deglaze the browned bits from the pan and add ½ cup chicken stock or white wine.  Stir in the jam, whisk in well.  Serve over the tenderloins.

Chicken or Veal Piccata

1 lb thinly sliced chicken or veal-pound slightly with a meat tenderizer

Flour-season with salt and pepper

2 garlic cloves minced

Butter

Olive oil

Juice of one lemon

½ cup white wine or chicken stock

3T heavy cream

Parsley

Capers (optional)

Dredge chicken or veal in seasoned flour and fry in melted butter and olive oil.  Don’t overcook, but cook through.  Remove pieces as they cook.  Fry garlic slightly, add additional butter or oil if needed.  Add chicken stock or wine along with the lemon juice and bring to a boil, scraping up pieces in the pan.  Reduce heat and add heavy cream and stir to thicken the sauce slightly, place chicken back in the pan and sprinkle with parsley.  Add capers, if desired

Grilled Hangar/Flank/Triangle Tip with Caramelized Onions

Basically, you can use Hangar, Flank or Triangle Tip.  Use your favorite, what’s available, or better yet…whatever is cheapest at the moment. 

2-3 lb piece of meat

Marinade

½ C Soy Sauce

 Juice of 1 orange, 1 Lime and 1 Lemon

2 Garlic cloves minced

2T Olive oil

Caramelized Onions:

2T Olive oil

1T Butter

2 lbs Spanish onions, thinly sliced

½ tsp salt

½ tsp Cayenne Pepper

1-12 ounce can of Beer…do not use dark beer or stouts

Mix marinade ingredients; allow meat to marinate for a few hours.  In large sauté pan melt butter with oil add onions and cook over high heat, stirring often.  Add salt and Cayenne.  Cook until the onions brown…about 7 to 10 minutes depending on pan.  Once they have browned, reduce heat to low and cook for 15 to 20 minutes.  Add the can of beer and cook for another 5 to 10.  Check for flavor.  If you want more kick add more cayenne.  These onions are so good. Every person I have given the recipe to has told me they are picking at the onions as they cook…time consuming, but can be made a day ahead and warmed.  Grill meat to desired temperature, slice at an angle and smother with onions.

Even More….

Houses had thatched roofs---thick straw that was piled high, with no wood underneath. It was the only place for animals to get warm, so all the cats and other small animals (mice, bugs) lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It's rainingcats and dogs."

Secret Family Recipes

Pierogi Dough…or is it Pirohy Dough?

4 large eggs

1 t. salt

1 C sour cream

3 cups flour

Patience/Ibuprofen for pending back pain

Mix in a bowl eggs, salt and sour cream, slowly incorporate flour.  Let the dough sit under a towel for about ten-fifteen minutes.  Rollout dough and using a round cookie cutter or rim of a glass (more than likely the one you have been consuming alcohol out of, since this will drive you crazy) cut out 3-inch round circles.  Place filling inside, boil in batches and flash freeze.

Potato-Cheese Filling

4 medium Idaho potatoes, peeled and cut into cubes

1 medium onion-chopped

¼ cup butter

½ cup shredded cheddar cheese

Salt/pepper

Place potatoes in a pan and cover with cold water, cook until tender, drain, mash by hand.  Meanwhile, sauté onions in the butter and cook until tender.  Combine onions with potatoes, along with the salt and pepper and let cool slightly.  Add cheese and refrigerate until filling is firm.  Place a loving spoonful onto your 3-inch rounds of dough, fold over and seal.  Pinch the edges firmly.

Sauerkraut Filling

27 ounces sauerkraut, drained-squeeze out excessive water

½ onion-diced

2 tsp butter

Salt/pepper

Melt butter, brown onions, mix with sauerkraut.  Allow to cool.

Potato Pancakes

4 large onions-peeled and grated

1 small onion-peeled and grated

½ cup milk

1 tsp salt

1 beaten egg

2T flour

Oil to fry

Mix potatoes and onions, add milk, salt, egg and flour.  Mix well and drop by spoonfuls in oil.  Brown on both sides and serve hot.

Bread Stuffing

This is a MUST HAVE and a staple at Thanksgiving. You’ll be surprised-it’s easy to make!

1 of Pepperidge Farm White Bread (use any brand you like)

-Bread should be DAY OLD, not freshly baked

-Soak in water and squeeze almost dry

1 Large Onion (chopped)

3 med Celery Sticks (chopped- including the leaves)

¼ cup Parsley (chopped)

Salt and Pepper

4 Eggs (beaten)

2 t Poultry Seasoning

-Saute the onions, parsley, and celery in the butter. Beat the eggs with the poultry and seasoning. Mix onions, celery, and parsley mixture with the egg mixture and the bread. Place in a greased 9x9 pan. Bake at 325* for 45 minutes.

Gobble this up! Barbeque Sauce

½ Green Pepper (chopped)

½ cup Onion (chopped)

1 t Butter

½ cup Ketchup

½ t Worschestire Sauce

½ t Pepper

1 cup Canned Tomatoes

½ cup Sweet Pickle Juice

1 T Brown Sugar

Fry onions and garlic in the butter in a large saucepan, add remaining ingredients and cook at a simmer for at least one hour. Press through a strainer.

Mashed Potatoes

8 large potatoes, peeled and cubed

6-8T of butter (yes…use real butter…live large!!!!!)

½ cup milk

Plenty of salt

Place potatoes in pan, cover with cold water and bring to a boil.  Cook until they are broken up with a fork.  Drain.  With a hand mixer, mash the potatoes until no longer chunky.  Add butter, and beat in, add milk and add salt in increments.  Potatoes need a lot of salt, but don’t overdo it.  Continue to beat until smooooooth.  Additional milk may be needed; the secret is to do it in small doses so they aren’t too thin!!!

Stuffed Cabbage

Boil cabbage and let cool or freeze cabbage and let it defrost to soften the leaves

3-4lbs of meatloaf mix

1 cup cooked rice

1 large onion diced

Butter

Salt/pepper

3 eggs

Sauerkraut-well drained

Condensed Tomato soup

Melt butter and cook onions until softened.  Let cool.  Mix onions with the rice, heavily salt and pepper.  Mix this with the meatloaf mix and eggs and form balls.  Place meatballs in the cabbage leaves and roll-up. Chop up end pieces of cabbage and mix with sauerkraut.  Lay this chopped cabbage and sauerkraut mixture at the bottom of a roasting pan.  Take condensed tomato soup and thin down with half can of water and spread across the layer.  Lay the pigs in the blanket on top and lay another layer of chopped cabbage and sauerkraut, along with thinned tomato soup to cover generously.

Bake covered at 400 degrees for 45 minutes, uncover and lower heat to 300 and cook another 30 to 45 minutes until cooked through. If you feel the sauce is too thin.  Take a cup of water and thicken with flour or cornstarch and inject throughout the pan to thicken and cook a little longer. 

 Yes…there is more

Bread was divided according to status. Slaves got the burnt bottom of the loaf, Servants got the middle, and the land owner got the top, or the “upper crust”.

 

Seafood

 Scrumptious Scampi’s

2T Olive Oil

4T (or more) Butter

4 Garlic Cloves (minced)

2 lbs Scampi’s

¼ cup White Wine

1t Parsley

1t Dried Basil

Salt & Pepper

Breadcrumbs

Combine all ingredients except butter and breadcrumbs. Be sure the scampi’s are clean and de-veined. Preheat over to 400*. Spray a cookie sheet with Pam. Place scampi’s on cookie sheet and bake for 20-25 minutes. Remove from oven and slice up the butter among the Scampi’s, sprinkle with the breadcrumbs just to lightly coat. Bake an additional 5 minutes or until butter has melted through.

Serve with crunchy bread to soak up butter.

Firecracker Shrimp

Firecracker is probably an understatement!!!!

20 jumbo shrimp

Cornstarch

Vegetable Oil for frying

Sauce:

¼ Tomato paste

2T water

1T Teriyaki Sauce

1T white wine

1 tsp sugar

¼ tsp salt

2T Chinese chili paste…Asian

2 Garlic cloves-minced

1 tsp ground ginger

1 tsp red pepper flakes

Heat veg. oil in pan, lightly dust shrimp with cornstarch and cook shrimp for a minute until golden in color and cooked through.  Combine all Sauce ingredients and mix well.  Toss shrimp with firecracker sauce and serve.  I will add some sauted pea pods or Napa cabbage for color…but not necessary.  These suckers have a kick…but for some reason people go to town on them!!!

MMMMMMMMMussels

Be sure to have some crunchy bread close by to dredge up the tasty sauce!

36 mussels (approx)

3T Olive oil

3T butter

6 garlic cloves-minced

2T fresh parsley-chopped

4 basil leaves-chopped

Salt/pepper

1T lemon juice

1 cup white wine or chicken stock

In a deep pan heat oil and butter, lightly fry garlic—don’t burn! Add mussels, lemon juice and wine/stock cover and cook on high until boils.  Let simmer for about 8 minutes, or until mussels open.  Add herbs and salt and pepper.  If sauce is to watery, continue to boil uncovered and add a few more Tablespoons of butter.

Lobster Bisque

8T Butter

4T Flour

½ cup chicken stock

2T lobster base (Minors brand)

2 cups heavy cream

Meat of 2 lobster tails or one whole lobster

Melt butter, add flour and make a blond roux.  Add chicken stock and lobster base.  Whisk well.  Add the cream and bring to a simmer, but not a boil.  So, so, so tasty!!!!

Make it stop!

After a day of hunting the man would bring home his kill, and if lucky obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show it off. It was a sign of wealth that a man could, "bring home the bacon." They would cut off a little to share with guests and would all sit around and “chew the fat”.

COOKING TIPS

Not a huge garlic lover are? (Don’t eat any of My food)--If a recipe calls for minced garlic, just use a whole garlic clove. It is less pungent but still delivers enough flavor.

Add a few teaspoons of lemon juice to your rice before it boils and it will be whiter!

Too much Salt? If this happens and the dish is still cooking…just add some sliced potato wedges to the pan. Potatoes need salt when cooking and will soak up the excess salt.

A typical bottle screw cap of your olive/vegetable oil, marinades or cooking wine is considered a teaspoon. So the next time a recipe calls for a tsp of oil just use the bottle cap.

When using a sticky ingredient like honey or molasses - rub the inside of the measuring cup with butter or cooking spray and it will just easily pour out of the cup, with less mess.

To rid yourself of fruit flies, place ½ cup of apple cider vinegar and 2 T of dishwashing liquid on the counter…the flies are drawn to it and die.

Foggy windshield…get an chalk eraser from a local drugstore…or a local relative (if you know any teachers) and use it to wipe off the fog!!!

Take bananas apart when you get home from the store...it slows down the ripening.  The inside of a banana skin will stop the itch of a mosquito bite.

To keep celery crisp, stand it upright in a pitcher of cold, salted water and refrigerate.

To keep strawberries fresher, longer.  Store in an airtight container, unwashed and layered between paper towels.

When using green onions save the white ends (with roots) and put them in a glass jar with little water. The onions will grow back and you will always have green onions handy.

 To keep a cake plate clean when frosting, slide waxed paper around the edges of the cake so as you frost and pull them out when complete.

To keep cheese from sticking to knives or graters, spray with cooking spray.

 If you get stung by a bee…place a raw, sliced onion on the bite.  The onion serves as a natural anti-inflammatory and diffuses the itching power of the sting.

If you get burned---soak the burn in egg whites.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Misty’s Cookbook

A compilation of my most requested recipes and more!!!

 

Thank you:  Youtube: Mother's rule, dailyedge.ie (vacuum), etsy.com (awesome mom hat), gogirl.com, chiapet.com, homcast.com (star), amazon.com (tshirt), tattoojournal.com (tattoo).