Fast and Easy Recipes

This recipe always reminds me of my youngest son. I usually made these mushrooms on Thanksgiving, or anytime I served Turkey. He loved the sauce so much he wanted to lick out the bowl! I have to admit, it is good and extremely simple to make. I do recommend though, that you make them early or the day before, because you must constantly stir them until they thicken or the will burn. Also, do not use a stainless steel pot because they burn easily.

INGREDIENTS
2 lbs of mushrooms
1 small yellow onion minced
1 can evaporated milk
1 stick salted butter
Salt and pepper to taste

DATE NIGHT
1. Rinse off Mushrooms and cut in half if they are large
2. Melt butter in pan and add onions
3. Saute until translucent
4. add mushrooms and canned milk
5. Bring to boil while stirring
6. After mushrooms come to boil, turn down heat a little but keep stirring until the sauce thickens (but not too thick)
7. Salt and Pepper to taste

SERVING SUGGESTIONS
I serve as a side dish with Turkey, but these could be served with Roast Chicken or as a side with any dish where a cream sauce goes well.They taste great the first night and even better the next day.

There are many legends regarding the origin of the Caesar Salad, but the fact is, it was created by an Italian immigrant who owned a restaurant in Tijuana Mexico, Caesar Cardini. His daughter said he was short of supplies one evening in 1924, but did not want to disappoint his customers, so he used items that he had and put together a wonderful dressing at table side. The recipe needless to say was a hit, and is still made tableside at fine restaurants today. In 1948 the family started bottling the dressing. It cannot be purchased in stores, but is available as Cardini's original Caesar Dressing online.

This recipe is a variation of the original, but has all of the intense flavor of the original. It is best when it is made in advance and sits for a couple of hours, so the pepper flavor intensifies.

INGREDIENTS

6 Cloves of garlic

10 whole peppercorns (less if you don't like spice)

4 strips of anchovies (optional)

3 Tablespoons of Brown Mustard (or Dijon)

1 Cup Mayonnaise

Splash of Worcester Sauce

2 Tablespoons Red Wine Vinegar

Fresh Lemon Juice or Real Lemon in Bottle

DATE NIGHT

1. Put Peppercorns in plastic sandwich bag and smash several times with the back of a small pot to roughly crack them.
2. Put Garlic, Peppercorns, Brown Mustard and Anchovies if you use them in a food processor and pulse until the garlic breaks down.
3. Add mayo and blend thoroughly
4. While blending, add a splash of Worcester Sauce (2 to three tablespoons) ,and the Red Wine Vinegar
5. At this point add the lemon. This is done a Tablespoon at a time. Continue to add and to taste the dressing to see when it gets that wonderful tart taste that Caesar Dressing is famous for.
6. If possible, let sit in the refrigerator for a couple of hours before using to allow the peppers to permeate the dressing.
SERVING SUGGESTION

This recipe makes enough dressing for 3 to 4 Romaine Hearts or even more if you do not like it heavily coated. If you are serving to a few people, add a sliced hard boiled egg to the center of each plate of salad that is coated with the dressing and croutons. If you are ambitious, make your own croutons.
If serving to a crowd in a large bowl, toss the Salad well with the dressing and add sliced hard boiled eggs on the top. Serve Croutons on the side so they do not get soggy. This Salad goes with just about anything. To make it a meal, slice a grilled chicken breast and place it on top. YUMMY!

I found one of the best sauerkraut recipes ever at believe it or not, a Lithuanian Church Carnival! It was so tasty and just melted in your mouth. I had to ask the church ladies how it was made, and here is the recipe I was given.

INGREDIENTS
2 lb of Sauerkraut Canned or Bagged
¼ lb of bacon OR fatback minced into small pieces
1 small onion minced
2 packages of dried onion soup mix
3 bay leaves
10 black pepper corns cracked

DATE NIGHT
1. Place sauerkraut in colander and rinse thoroughly with cold water
2. Mince Bacon (or fatback) and brown slowly in Dutch Oven or very large frying pan
3. Add onions and sauerkraut
4. Sauté sauerkraut with onions until onions and sauerkraut start to wilt
5. Add onion soup packs and add enough water to just cover sauerkraut
6. Add Bay Leaves and Cracked Peppers
7. Bring to Boil the lower Heat and simmer for about an hour.

SERVING SUGGESTIONS
Put on any hotdog with a little ketchup. You can also add potatoes that have been quartered to the sauerkraut while it is cooking along with a ham butt. Serve with Rye bread. What a glorious Fall Meal!
Enjoy!

Sweet Potatoes can be candied, fried in butter or just baked and eaten by themselves. Although they are plentiful in the American Marketplace, they are used more in the South, but my goodness what a treat they are.
This recipe comes from my Sister-In-Law Nancy Tucker (Ciabattoni) who is a vegetable guru in her own right.

INGREDIENTS
3 cups of mashed sweet potatoes (about 5 medium sized)
½ cup of sugar
2 eggs beaten
½ teaspoon of salt
½ cup of melted butter
½ cup milk
1 ½ teaspoons of vanilla
Toppings (make separately)
½ cup brown sugar
1/3 cup flour
1 cup chopped pecans (or other nuts if preferred)
1/3 stick melted butter

DATE NIGHT
1. Preheat Oven to 325Degrees

2. Mix ingredients well and put in 1 ½ to 2 quart casserole dish

3. Mix topping ingredients and pour on top of other ingredients

4. Bake for about 30 minutes

5. Allow to cool for 10 minutes before serving

SERVING SUGGESTIONS
This hardy recipe goes great with any poultry or with any dish that needs a little sweet on the side. I have found that it also goes good with lamb chops.
Enjoy!

Old family recipes often bring back childhood memories and are precious to the family members who own them, so I was absolutely delighted when a good friend of mine shared this recipe which belonged to his wonderful mother, Evelyn Drumm (Maloney).
Evelyn, a lively intelligent woman who passed at the age of 92 in 2007, lived through the great depression when housewives who were trying to make ends meet often tried untraditional recipes to make ends meet.
This cake recipe is highly unusual as it doesn't use eggs of any kind! That's right, NO EGGS! Not to mention a can of condensed tomato soup.
Thank you to David Drumm of Philadelphia for sharing this unique spicy recipe.

INGREDIENTS
1 Cup Sugar
1 Can Condensed Tomato Soup
3 Tablespoons of Shortening
1 ½ Cups of Flour
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons of Baking Soda dissolved in 2 Tablespoons of Hot Water
Some Raisins (dust with flour so they do not sink to the bottom of the cake pan)
8X8 greased baking pan

DATE NIGHT
1. Cream sugar and shortening

2. Add whole can of tomato soup and mix

3. Add hot water soda and other ingredients mix gently

4. Bake in greased pan at 350 degrees for 30 to 35 minutes

5. Cool before icing

SERVING SUGGESTIONS
Although any confectioner's sugar icing will work, David Drumm says this recipe for cream cheese icing taken from the Philadelphia Orchestras Cookbook works best for this spicy cake.
Cream 8 ounces of Room Temperature Cream Cheese with 1 stick of butter, 2 cups of confectioner's sugar and 2 teaspoons of vanilla. Sprinkle 2 cups of chopped nuts of preference on top. Serve chilled.

FRIED POTATOES WITH ANYTHING
What do you do with those spoonfuls of veggies left over at dinnertime? Too little to serve again, but wasteful to throw out. My husband and I live next door to his uncle, who owns several sheep, and we regularly serve them with tasty treats from our kitchen like watermelon rinds, orange peels etc and they come a runnin when our kitchen door opens in anticipation of what yummy meal my husband will be bringing them next. But times are tough and I hate to "feed the sheep" with perfectly good vegetables, so when I have several extra small portions of left overs (or just one for that matter) I add them to my Fried Potatoes with Anything. This includes small amounts of leftover cooked meat or anything that you may have served the last few days. It enhances the dish and makes it an adventure as you get more daring with what you will add.
In addition to leftovers, any veggies you have in the fridge will do in this recipe. No special trips to the market. So if you have some carrots hiding in the bottom of the fridge, or a few mushrooms left in the bag, Use them! Just be sure that you take a few minutes to cook the veggies (carrots, string beans or other hard vegetables can be cooked easily by slicing them up, placing them in a microwave safe bowl, adding water that is a little above their level and microwave on high for 8 minutes). This can be accomplished as you start the potatoes. If you use something like mushrooms or uncooked spinach, put them in the pan when you add the onions, they cook quickly so no need to pre-cook.
These potatoes are always scrumptious, and it's fun to see what additions people like most!

Ingredients (generous helpings for 2 people, double for 4 triple for 6 etc)
3 large red skinned potatoes (double these up if the potatoes in your bag are small)
Olive oil
½ onion (any kind you have handy will do)
Anything
½ cup of water or stock of any kind
salt
pepper
garlic powder (optional)

Date Night
Use the largest skillet you have

Clean the potatoes and give each a quick poke with a fork

Place them in the microwave on a microwave safe plate and cook on high for 10 minutes

While potatoes are cooking, chop up onions into small squares and set aside

When potatoes are finished cut up into squares leaving on the skin

If you are using veggies that have to be cooked before adding slice up now and start
cooking in microwave as mentioned up above if you have several vegetables they can be cooked together
Add olive oil to you pan by doing a twice around the pan

Add onions (and mushrooms or spinach if you are using them)

Sauté onions until they look translucent

Add potatoes and sauté for awhile until they are starting to brown

Add other ingredients you are using any leftover of less then a cup will do

Sprinkle 1 teaspoon of garlic powder over potatoes

Crank up the heat

Keep a good eye on this as you are going to let the pan ALMOST burn

When you hear the potatoes crackling because the pan is dry, add the ½ cup or water or stock (I prefer stock but water works well too

Stand back as the steam will rise then turn down to medium heat

Stir Potatoes one last time then salt and pepper to taste

Serving Suggestion
These potatoes go with just about anything, but I often serve them with steak or pork chops and a light salad as they are heavy but scrumptious. What you add can change the flavor a bit so keep that in mind. Enjoy!

Nothing says summer better then a good cucumber salad with dinner on a hot summer day. This is my mother's recipe and it can't get any easier then this. The great thing about this recipe is that although it calls for sugar, you can use artificial sweetener in its place, so it is adaptable for those with diabetes. This has such a great taste that it should become a staple of your summer barbeques. These cucumbers can be made in advance and taste even better after they sit for awhile in the fridge.

INGREDIENTS
4 cucumbers
Chilled mayonnaise
White vinegar
1 small onion
2 to 4 teaspoons of sugar or the equivalent of artificial sweetener
1 teaspoon salt
1 teaspoon black pepper

PREPARATION (do the night before or the morning of, as long as you allow at least 4 hours to soak the cukes)
Peel cucumbers using potato peeler, cut off ends and slice. Do not cut slices too thick
Mince Onion into small bits
Place cucumbers in bowl and add onions, salt and pepper
Pour white vinegar in bowl enough to cover cucumbers
Cover and allow to sit overnight or for at least 4 hours in refrigerator

DATE NIGHT
Drain cucumbers of vinegar, using a plate to hold them in bowl. Do not use colander as you don't want to lose any minced onions.
Add mayonnaise by the tablespoon, stirring until all slices are coated
Add sugar or artificial sweetener
Taste Cucumbers. If they taste too tart, add more sugar.

SERVING SUGGESTIONS
Although I have suggested that these are a summertime treat, cucumbers are available all year round, so this can be made anytime of year. They are fabulous with any grilled meat, and also go well with Roast or Fried Chicken, Fish or Roast Beef.

One pot stove top wonders are always on the top of my list when I am looking to put together a meal in a hurry, but it's an added bonus when the meal is so good that people always ask for the recipe. This recipe comes in handy as you can keep the ingredients in your pantry and freezer at all times so you always have an ace in the hole when you aren't in the mood for cooking, but are hungry enough to want something hardy. The dried tortellini can be substituted with dried pasta of any kind, including spaghetti or linguini that is broken up. You can also add other veggies besides the carrots, fresh string beans and halved brussel spouts will work, but remember that adding some veggies may change the flavor. I say experiment! You may find a gem of a combination!

Ingredients
6 Chicken Thighs
Olive Oil
1 package (12 to 16 ounces) of Dried Tortellini of any kind
2 tablespoons of Dried Tarragon
1 teaspoon of garlic powder (can be skipped if you don't like garlic)
salt to taste
1 teaspoon black pepper (optional)
2 to 3 fresh carrots
Quart and a Half of Chicken Broth
1 small can of tomato paste

Date Night
1. Wash your chicken thighs under cold water then pat dry

2. Use a large dutch oven

3. Do a once around with olive oil and let the oil get hot on medium heat

4. Place your chicken thighs in pan skin side down

5. Sear the thighs for 2 minutes on skin side, the turn over and sear 2 minutes on the other

6. Add tarragon

7. Add Carrots

8. Add Chicken broth

9. Bring to Boil then stir in Tomato Paste

10. Reduce heat to medium, cover pot and simmer for 40 minutes

11. After 40 minutes, give pot a stir then add dried tortellini

Although Asparagus is not one of your cheaper vegetables, you can't beat it when it comes to making a simple meal a more elegant affair. Some people think that the only way to eat asparagus is with Hollandaise Sauce, and though I'm not knocking that route, there are other ways of making asparagus that are easier, healthier and more versatile when selecting which meals you want to serve them with. You can't beat this recipe with a broiled steak or to make a simple Pasta and Meatball dinner seem like a gormet treat.
If you don't like garlic this recipe is not for you!

Ingredients:
One Bundle of fresh Asparagus
4 large cloves of garlic chopped well but not crushed
Extra Virgin Olive Oil
1 can of Chicken Broth (10 to 12 ounces)
Parmesan Cheese (optional)

Choosing Storing and Preparing the Asparagus
I usually buy Asparagus on sale because they can be expensive, but I try to get asparagus that is not too thin as they can get stringy when cooked. When the asparagus is brought home, sit them upright in water in the refrigerator to keep them fresh, using on of those quart Chinese food Soup containers if you have one, but any container will do. Use them as soon as possible because the heads will dry out.

Date Night
When you are ready to use them, rise them gently off under cold water, then lay them on a cutting board. Cut off the stems close to the bottom if the stems are all green, but if not, cut off all of the stem that is not green. This is important as the un - green sections of the Asparagus Stem are tough.
You are now ready to roll.

1.Peel your garlic cloves and chop them up and set aside

2.Take a 10 inch pan of any kind (but I prefer not to use stainless steel as it gets too hot too fast) and do a once around the pan with olive oil (any type will do)

3.Turn the heat on medium heat.

4. Put the chopped garlic in the pan, spread around a little and allow it to sizzle a little. Do not allow to brown.

5. Put your ready to use asparagus in the pan laying each rod side by side. If they do not all fit side by side it is ok to double some up.

6. Add the whole can of chicken broth.

7. Add another line of Olive Oil across the top of the Asparagus and crank up the heat to high.
When the broth comes to a boil, turn the heat back down to medium.

8. Let the Asparagus simmer until the broth is ALMOST gone. This usually take around 10 minutes, but could take more or less depending on your pan and stove. Leave some of the wonderfully flavored broth for serving.

9. Turn off the asparagus, and put them on a serving platter, pouring all of the wonderful pan broth and garlic over them.

10. If you'd like, sprinkle a little parmasan cheese on the top, but please use it sparingly or you will overpower the flavors you have created with the garlic and broth.

11. Serve warm and enjoy!

12. This recipe can be doubled if need be for company.

Serving Suggestions
These asparagus go wonderfully with grilled or broiled steak and roast beef. A baked potato and a simple salad adds the finishing touch to what could have been a mundane meal.
Now tell me what husband wouldn't enjoy this!

Fresh field grown tomatoes are always a treat, but for those of you who live in the country's northeast, NOTHING beats Jersey Beefsteak Tomatoes. Their flavor is unique and some actually eat them by themselves on bread with mayonnaise salt and pepper because their flavor is so intense. During the late Summer and early Fall, the field grown variety of these tomatoes are plentiful, so if you have the luxury of having them available, take the time to enjoy this late summer treat! They are truly one of nature's gifts.

This recipe is out of this world if made with Jersey Beefsteaks, but any ripe eating tomato will do. It is fast and easy and will have your dinner companions asking for more.

INGREDIENTS (enough for 2, double for 4 triple for 6 etc etc)
2 large ripe eating tomatoes
1 cup bread crumbs any type will do
3 eggs
½ cup parmesan cheese
Olive Oil (any type will do, but better to use the cooking variety because it's cheaper)
1 teaspoon dried parsley (optional)

PREPARATION
1. Wash the tomatoes and pat dry

2. Make an egg wash by adding a little milk to 3 eggs and mix up as if you are making an omelet. DO NOT add salt and pepper as the cheese has plenty of salt

3. Slice the tomatoes into ¼ inch slices, discarding (or eating) the end slices

4. Make the coating by combining the breadcrumbs, cheese and parsley

5. Place the tomato slices in the egg wash

6. Remove the slices one at a time from the wash and place in breading cheese mixture

7. Thoroughly coat each piece and place on serving platter to set

8. Continue until all pieces have been coated

9. Let stand for 5 minutes before cooking

Note: For those who prefer a thicker coating, add again to the wash and recoat, but more breading and egg wash will be needed. Everything up to this step can be completed a couple of hours in advance, but coated slices will need to be refrigerated if standing out for more then the original 5 minutes.

DATE NIGHT
1. Using a 10 inch or larger skillet add olive oil once around the pan

2. Let oil get hot, then add as many slices as you can fast, but do not overlap slices

3. Let slices cook for a little over a minute, peek under the slices to be sure they only get
lightly browned. DO NOT LET THEM GET DARK!

4. Turn over and cook the other side the same way

5. Remove from pan and place on paper towels on platter to drain.

6. If you still have slices left, wipe out pan with paper towels, add oil again, let get hot and repeat cooking process.

7. Serve Immediately

Serving Suggestions: These tomatoes go well with just about anything, but they go best with grilled chicken, fried chicken or fish, particularly catfish. A wonderful summer dish, they are a real treat on a hot day with a cold cucumber salad added to cross the T. They are fantastic hot, but don't throw away those leftovers, as they make an amazing addition to sandwiches and can easily be used for brunch when making sandwiches. Wow.