Crystallized Violets and Violet Jam

Spring is the time for violets. So here are some lovely recipes for sweet violets that you will enjoy. I will post a violet syrup recipe in the future also.Its wonderful on pancakes!


Crystallized violets are lovely , delicious and good. They are simple to make and look lovely on a cake or cupcakes. They are edible too!

You can do this with rose petals too. Again just be sure they are not treated with insecticides.
You will need to gather:

about 36 violets with stems ....make sure they have not been sprayed with weed killer etc.
4 oz of frozen egg substitute, thawed
(or 1 egg white plus 1/2 tsp. water) but be safe and use the substitute
1/4 c. superfine sugar (the kind they make for iced tea )

Wash the flowers well, but very gently and pat dry very gently also.
Very carefully paint each petal on both sides with the egg white substitute. You can use a small painting brush for this.
Now sprinkle on both sides with the fine sugar and place on in a cool dry area til they are all dried.
Now snip off the stems (they just allow you to hold them better while painting them)
You can store them carefully in an air tight container in your refrigerator. Layer gently.
Some people use waxed paper between. Make sure the jar is very dry and air tight.

You can use them to decorate wedding cakes, cup cakes .. anything you wish. They taste lovely.





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Violet Jam


Ingredients:
2 c Fresh violets
2 cups of boiling water
4 Tablespoons of lemon juice
1 pkg of powdered pectin
4 cups of sugar

How to make the jelly:
Place boiling water into a heat resistant glass jar.
Place your cleaned violet blossoms in the jar, cover and let steep for 24 hours.
You will end up with a murky infusion that is bluish green in color. Its ok even if it looks funny. This is your violet infusion.

Strain out violets and add the lemon juice. The infusion will lighten up now to light lavendar.

Put your violet/lemon mixture into a clean sauce pan and stir in the pectin and bring the whole thing to a boil for a minute or so.

Now add the 4 cups of sugar and bring back up to a good boil for another minute.This will melt in the sugar.

Skim the top if there is scum on it.

Pour the violet jelly into sterile jars and seal tightly. ( for safety sake, be sure to learn how to sterilize and seal jars properly before making any canned or bottled goods.There is lots of information on the web and there are people who know how and can be a valuable resource. )

Recipe makes about 2 1/2 cups of violet jelly.

Stawberry Lemonade

Ingredients you will need:

• 
  1 container (1 pound) strawberries, washed thoroughly and hulled
  3 tablespoons sugar
  1 can (12 ounces) frozen lemonade concentrate
  2 cups ice

Directions
1. Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3 to 5 minutes.
2. Combine strawberry mixture, concentrate and 6-1/2 cups water in a large pitcher. Add ice and serve.


A sprig of mint on the side looks lovely when presenting this beverage as does a colorful straw or umbrella in the drink!

Mediterranean Burgers

Ingredients (adapted from Ladies Home Journal recipe)
4 hamburger buns or rolls, split
1/2 cup mayonnaise
1 small garlic clove, finely minced
2 teaspoons jarred capers, rinsed, drained and coarsely chopped
1/2 teaspoon freshly ground pepper
1 pound of very lean ground beef. (use kosher buffalo if you are adventurous)
1/2 medium onion, finely chopped
1/3 cup finely chopped roasted red bell pepper (from a 12-ounce jar)
3 tablespoons plain bread crumbs
1 tablespoon olive oil, plus additional for grill
1 tablespoon minced fresh basil
1 teaspoon dried oregano
1 teaspoon red wine or sherry vinegar
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
5 artichoke hearts (from a 14-oz. can), drained and thinly sliced
1 cup (1 ounce) arugula
(or lettuce for the rest of us who can't afford arugula!)

Preheat grill to gill pan to moderate heat. Grill rolls, cut side down, until just golden, about 1 minute; set aside.
Combine mayonnaise, garlic, capers, and 1/4 teaspoon pepper in a small bowl. Cover and set aside.
Using hands, gently mix meat, onion, roasted pepper, bread crumbs, oil, basil, oregano, vinegar, rosemary, salt and remaining 1/4 teaspoon pepper in a medium bowl until just combined. Shape into 4 (1 inch thick) patties.
Lightly oil grill rack or pan. Grill burgers, turning once, about 8 minutes for medium well.
Spread a heaping tablespoon mayonnaise mixture on bottom half of each bun. Layer with artichoke slices, burger and arugula(or lettuce); cover with top half of bun. Serve immediately.

Matzo Ball Soup (with Chicken Feet and Shmaltz)

The Matzo Balls


Prepare these first and leave in the refrigerator until you are ready for them.

4 eggs

2 teaspoons salt

4 tablespoons chicken broth

4 tablespoons schmaltz (or vegetable oil if you are a sissy)

1 cup matzo meal

1 tablespoon finely minced parsley if you wish.

Beat the eggs , schmaltz and broth with a bit of salt using a whisk or fork until blended and then stir in the matzo meal and the parsley if you use it. Now you might wish to place this in the fridge for a half hour to firm up the dough.
Now you will shape them into small...... Emphasis on small... balls and drop them into either salted boiling water too cook or into boiling soup to cook.
If you make them large beware because they will end up huge!!


Now for the soup:

1 whole chicken( now the real secret to good chicken soup is to use about 8 chicken feet. yes you heard right, thats the real old fashioned way and where most of the flavor is. You just have to scrub them thoroughly but its how your great great grandparents made soup! no jokes about the flavor please. But they are optional of course)
3 or 4 carrots chopped
3 stalks of celery chopped and you can add a chopped up zucchini if you wish
2 large onions chopped
2 chopped cloves of garlic
3 parsnips peeled and sliced
A quart or more of chicken stock ( you can purchase kosher chicken broth if you wish)
Water to make sure the stock covers the chicken for boiling if the stock is not enough
1 bay leaf
salt and pepper to taste and pinches of sage or marjoram and thyme can be added .
You may also like a bit of dill in it.. but I do not.

Place your chicken in a large pot of water and/or stock ( I use a mixture) along with all your spices and vegetables and cook at a boil til the chicken is done. Lower the heat and cook more til the chicken is falling off the bones, about 2 hours total start to finish really.
Skim fat along the way.
Now if you wish, you can cook the chicken a little then bone it and return to the pot or you can just strain them out after the soup is done.

You add the matzo balls about half an hour before the soup is completely done . It will take about that long for them to cook through.

Another option is to cook the matzo balls in salted boiling water first while soup is preparing and then add them.

Eat To Help Health!

NJ veggies, Best in World!

If you suffer from arthritis or fibromyalgia a new look at your diet might be in order says Andrew Weil, M.D. Inflammation can cause not only severe pain but heart disease as well and foods you eat might be causing inflammation in your body, including the brain!
The diet is all about eliminating foods that cause inflammation that destroys joints and tissue.

The author recommends:
NO REFINED, PROCESSED OR MANUFACTURED
FOODS
These contain omega-6 fatty acids &
high-fructose corn syrup which you do not want.
Secondly you must:
INCREASE OMEGA-3 FATTY ACIDS
Eat more fish and add a fish oil
supplement.
Next :
REDUCE YOUR GLYCEMIC LOAD
Blood sugar spikes increase inflammation.
Learn more about controlling that here:
ALSO YOU MUST:
REDUCE MEAT, INCREASE FRUITS & VEGETABLES
Pass the veggies please

Macaroni and cheese is one of the all time favorite comfort foods. Rich, creamy with a crispy top, its rich in calcium and protein and makes a wonderful hot meal anytime of year. In the winter time it is a substantial meal that kids adore.

Children need their calcium and one way to provide it for them is with dairy meals rich in milk and cheese. Serve it piping hot in a pretty baking dish, with a hot vegetable or fresh salad and some hot crusty bread dripping with creamy rich butter for a satisfying meal for lunch or supper anytime.

This recipe is one of the best around and the results are popular and beloved.

Grate the sharpest cheddar cheese you can find. You will need about 2 or 3 cups of it. You can find cheese already grated if you look around. Set this aside.

While your oven is preheating to 450°F , you can bring a large pot of water to a rolling boil and then add your macaroni. You can use any kind you wish, elbow , Ziti, shells, wagon wheels, its your recipe now and you know what you and your family like so go ahead and experiment .

Follow directions on the package to cook the macaroni, but make sure it is very al dente and not soft. It will continue to cook in the oven.

You can begin your sauce while the macaroni is cooking a bit.

Assemble you goods which will include:
4 cups of warm milk, or warm evaporated milk. The evaporated makes for a richer recipe.

Now melt about 5 tablespoons of butter and shake in 1/2 cup of flour and using a whisk or a fork, whip it smooth. Then add this to the warmed milk and whisk again while heating a bit til it thickens up.

Remove from the heat. You can add a bit of salt.. a pinch and some pepper if you wish. Red pepper wil give a kick.. be careful though, not too much here. Now add in as much of the cheese as you wish for the taste you want. Do a taste test as you whisk in the cheese to melt in the sauce base. When you like the cheddary taste, then stop adding cheese and reserve the rest for topping. If you feel its not seasoned enough, add a small bit of salt and pepper and if you like a kick, you can also add a drop or two of hot pepper sauce. For kids though, plain cheese does the trick.

Once your macaroni is par boiled ..very al dente.. you can drain it and add to the cheese sauce and toss til every piece is coated well.

Place into a lightly buttered casserole baking dish . Sprinkle the top with the rest of the cheese, and now pop into the oven for about 20 to 25 minutes or til the top is a lovely golden brown.

If you like extra crisp on the top, you can take some bread crumbs, about 1/3 cup and toss lightly with melted butter, then sprinkle them on the top of the cheese topping. This will give a nice crispy coating.

I hope you enjoy this!

Chicken Marsala

Chicken Marsala is a beautiful dish, slightly sweet, succulent and outrageous for a dinner party.

You will get rave reviews with this recipe and your friends and family will wonder why you do not serve it more often!

You will need :
Ingredients: 8 pieces of skinned, boneless chicken ..
pound lightly into medallions..don't bludgeon them too much!!!

Salt and pepper to taste.

1 cup unbleached flour

1/3 cup vegetable oi

l 1 stick butter (NOTE: use pareve butter substitute. Soy works you know!)

1/2 cup chicken stock

2 cups mushrooms , cleaned and sliced up

1/2 cup dry marsala wine

2 tbs. chopped parsley

2 tbs. shallots, finely chopped.

Directions: Lightly salt and pepper your chicken pieces and then dredge them in the flour.

Sauté them til golden in a pan of vegetable oil. Don't let them get too dark..just golden and then remove to a warm plate.


In the same skillet, which is now drained off of oil.. add half of the butter and melt on low heat.


Then add your shallots and cook for a few minutes just til they wilt a bit and now you will add the mushrooms and season them with salt and pepper. Sauté them til lightly browned and til their water is evaporated. (Mushrooms lose water when heated).


Now add in your Marsala wine and cook for about 6 mintues til all the alchohol is burned off, then add your chicken stock and bring it to a rolling good boil. You may season with salt and pepper again but taste it to be sure.

You will boil this down til you have half of the mixture left and then you will remove from the fire and place your chicken in the liquid.

Garnish with parsley, even some sliced mushrooms if you like.

Serve with Rice or Pasta, or even egg noodles on the side and a nice plate of Broccoli rabe sautéed in olive oil with garlic. Delicious! The play between the bitter rabes and the sweet Marsala is lovely.

This will serve 4 people or 2 very hungry ones. Buon Appetito!

Tomato Cake

This recipe is a hit here at the Cafe and we when we fail to make it, we find unhappy customers demanding we not make the same mistake twice! But, we have and have heard about it each time.
Tomatoes are not just for salads and sandwiches. They are a fruit, since they contain seeds inside and are not a veggie. They make a delicious jam and sweetened are so lovely you will wonder why you never tried them that way before.
Here is a lovely recipe for Tomato Cake that your family will love. Don't bother to tell them its made with tomato, their only business is to enjoy what you have made! wink!

Ingredients
1 cup brown sugar, dark1/2 cup vegetable shortening
2 large eggs3 cups all purpose flour2 teaspoons baking powder1 teaspoon baking soda
1 teaspoon nutmeg1 teaspoon salt2 cups ripe, peeled and chopped up tomatoes1/2 cup chopped nuts1/2 cup chopped dates1/2 cup raisins
Directions
Mix cream sugar and shortening.
Add eggs.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.(i prefer without the raisins and dates)
Put into greased and floured 9x inch baking pan.
Bake in preheated 350′F oven for 35 minutes or until cake testsdone.
Frost with cream cheese frosting.
CREAM CHEESE FROSTING
Ingredients
2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract
Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Cater Your Own Wedding

A wedding is a wonderful thing but when it crushes families financially it is not such a good thing after all and many wonder if it was worth it.
Doing the catering yourself with the help of friends and family can cut the cost of a wedding down considerably! A tent set up in the backyard under the stars or, in a park where permission is granted, can save you a ton of money. The more you can do yourself, the better the money situation will look.
Many towns have lovely gazebos which they will allow you to use for your wedding. This leaves you with chair rental which , in the scheme of things is not that terribly expensive. You can decorate the gazebo with flowers, a chupah, curtains on the side for wind protection,etc and the result is beautiful!
Renting a hall for the evening does not mean it must be top of the money chain either. Bringing in your own food, already prepared will save you a lot.
If you opt for a large tent in someones nice backyard or even on public property (you must get township permission for this) you can host the reception inside the tent and a buffet is the best way to go. Tents come in all sizes and with dance floors and set up for electricity too. The are quite elegant really.

When the cake is the centerpiece of the buffet, when stars and fairy lights are your illumination, food seems to take on a different quality altogether and what might seem common place becomes a gourmet feast.
Tiny sandwiches, dips, fresh fruits, ices, punch, appetizers of all kinds and sizes take the place of a sit down meal that can cost thousands. Large trays of hot baked ziti are easy and fast to make in large quantity. They taste wonderful and are filling and loved by most. In a lovely atmosphere disposable plates and utensils are not a problem for most people who prefer to mingle anyway.
A wedding I attended was just such a one. A large white tent housed about 200 people easily on a grassy lawn in a public park under the stars at night.
Lined with fairy lights it took on an otherworldly quality. Food made by friends and family was placed on buffet tables that groaned with the bounty. Pleasing arrangements and lovely serving pieces made it look great.
There was Baked Ziti, and other pasta dishes,Spanikopita, Baked Eggplant Casserole,Potato salads, Pasta salads, Candied Yams, Bowls of hot Vegetables of every description, Platters of cheeses and crackers and dips of all sorts. There were salads of every description and warm rolls and melting butter. There were myriad appetizers that had mouths watering.
Lovely puddings in huge deep bowls! Ice creams and toppings, and punches galore that were so pretty it was almost a shame to dip into them! Frosted brownies and cookies and cakes and Death by Chocolate! Fruits frosted with sugar twinkled under the lights and I dare say at evening's end there was not a totally stuffed person in the place.
It was the nicest wedding I have ever attended and it was done on what by some standards might be a shoestring. I will never forget that wedding because it was so lovely.

One of the punches served was especially refreshing and I would like to give you the recipe here. It is a punch you will not fail to serve once you taste it!

Ice Cream Champagne Punch ( make with or without Champagne)

2 quart bottles of iced cold ginger ale
2 quart bottles of iced cold Raspberry Soda
1/2 gallon of raspberry ice cream.
1 bottle of champagne or sparkling white wine, be sure it is also cold.
Mix the liquids together in a large punch bowl.
Unpack the ice cream and float the whole half gallon of it in one piece in the punch.
It acts as a giant ice cube to keep the punch cold, but as it melts it adds taste and sparkle to the punch as well. It froths up a bit as it melts down into the punch making it a pretty concoction.
Delicious! Leave out the alcohol to serve for children or those who do not wish alcohol.
If you hire someone for the night to serve, have them dish it up in clear glasses to your guests.

Salsa Meat Dip ..Reuben Appetizers

Most people love Mexican food. It is spicy and the flavors are interesting. If you are having a get together or event, this is a wonderfully easy dip you can make for tortilla chips, cracker, or as a spread on bread. You can make it as spicy as you wish depending on the level of hotness of the salsa you decide to use.
Also, served over a bed of rice or potatoes, or over salad or in a warm tortilla wrap, this salsa meat dish makes a great main dish.

Crumble and brown a pound of ground beef . Add some cumin to it , you decide how much and stir well. Next, stir in some mild, medium or hot salsa as you wish..how much? Well, just enough to moisten the mixture and give flavor. You don't want this soupy, but you do want the tomato and peppers to show and add to the mix.
If you can't find a salsa you like, you can make your own quickly by adding a can of chopped tomatoes, a can of mild chilies, some diced onion and some diced green or red sweet peppers. Cook this through in the meat. Season with ready made taco spice or with cumin or chili powder.
Of course adding from a jar of ready made salsa is the simplest way.
Place the meat mixture in a serving bowl and top with dollops of pareve sour cream, and some chopped up green or red onion and maybe come chopped tomato. Place on a large platter and surround with chips, crispy bread wedges, crackers or whatever you prefer.

If you want to make a meal of it, serve it over salad greens and surround with crackers or tortilla chips. Or, serve over rice for a hot hearty meal.


Reuben Appetizer
These are wonderful for guests and family.
Use good Rye bread. Put a good coating of Thousand Island Or creamy Russian dressing on each slice of bread. Top with slices of lean corned beef and rinsed, drained and heated saurkraut. Make them as small or as large as you wish.
Serve! They will disappear quickly!

How to Feed a Crowd

It can be a problem to know how much food you need for a large gathering. It is always a worry as to whether you will have enough and usually most end up with far too much! I thought it would be good to post something that might address that.
Here the good people from the Ladies Home Journal home making services have laid it all out for you.. and here are sizes needed to adequately feed a crowd. With some simple math you can figure out what to buy for less or more.

Beverages
Coffee Servings: 25 Serving Size: 3/4 cup Amount Needed: 1/2 to 3/4 pound, ground

Milk Servings: 24 Serving Size: 1 cup Amount Needed: 1-1/2 gallons

Soft Drinks Servings: 24 Serving Size: 1 cup Amount Needed: 3 2-liter bottles

Tea, hot Servings: 25 Serving Size: 3/4 cup Amount needed: 5 quarts (20-25 tea bags)

Tea, iced Servings: 25 Serving Size: 1 cup Amount Needed: 1-1/2 gallons (24-30 tea bags)

Orange Juice Servings: 32 Serving Size: 1/2 cup Amount Needed: 1 gallon

Lemonade Servings: 32 Serving Size: 1 cup Amount Needed: 2 gallons

Beer Servings: 24 Serving Size: 12 ounces Amount Needed: 1 case of 24 cans/bottles

Wine Servings: 10 Serving Size: 5 ounces Amount Needed: 1.5 liter bottle

Desserts
Cake Servings: 24 Amount Needed: 2 13x9-inch cakes or 1 15x10x1-inch sheet

Ice Cream Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 quarts

Frozen Yogurt Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 quarts

Pie Servings: 24 Serving Size: 1/8 pie Amount Needed: 3 9-inch pies


Fruit
Canned Servings: 24 Serving Size: 1/2 cup Amount Needed: 1 6-1/2 to 7-1/4-pound can

Fresh, Cut-up Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 quarts


Relishes
Carrot Sticks Servings: 25 Serving Size: 2 to 3 sticks (2-3 inches) Amount Needed: 1 to 1-1/4 pounds

Cauliflower Servings: 25 Serving Size: 1/2 cup Amount Needed: 4 1-pound heads

Broccoli Florets Servings: 25 Serving Size: 1/2 cup Amount Needed: 4 1-pound heads

Celery Servings: 25 Serving Size: 2 to 3 pieces (2-3 inches) Amount Needed: 2 to 3 bundles

Olives Servings: 25 Serving Size: 3 to 4 Amount Needed: 1-1/4 quarts (5 cups)

Pickles, sliced Servings: 25 Serving Size: 3 to 4 slices Amount Needed: 1 quart

Pickles, spears Servings: 25 Serving Size: 1 spear Amount Needed: 1 to 1-1/4 quarts


Rice and Pasta
Elbow Macaroni Servings: 25 Serving Size: 1 cup cooked Amount Needed: 2-1/4 pounds, uncooked

Rice, Long-Grain Servings: 24 Serving Size: 3/4 cup cooked Amount Needed: 2-3/4 pounds (6 cups) uncooked

Spaghetti Servings: 24 Serving Size: 1 cup cooked Amount Needed: 3 pounds, uncooked


Salads/Side Dishes
Gelatin Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 6-ounce packages, flavored

Lettuce Servings: 24 Serving Size: 1 cup Amount Needed: 6 quarts, torn (4 heads)

Potato Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 quarts

Pasta Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 quarts

Main Dish Salads Servings: 24 Serving Size: 1-1/2 cup Amount Needed: 9 quarts


Soup
Servings: 25 Serving Size: 1-1/2 cup Amount Needed: 3 50-ounce cans, condensed


Vegetables
Canned Servings: 25 Serving Size: 1/2 cup Amount Needed: 1 6-1/2 to 7-1/4 pound can

Fresh Potatoes, Mashed Servings: 25 Serving Size: 1/2 cup Amount Needed: 7 pounds

Fresh Potatoes, Scalloped Servings: 25 Serving Size: 1/2 cup Amount Needed: 7 pounds

Frozen Beans, Peas, Corn, or Mixed Servings: 24 Serving Size: 1/2 cup Amount Needed: 3 16-ounce packages


Other
Butter or Margarine Servings: 32 Serving Size: 1 pat (1 teaspoon) Amount Needed: 1/2 pound

Pizza Servings: 24 Serving Size: 1/3 of a 12-inch pizza Amount Needed: 8 12-inch pizzas

Potato or Corn Chips Servings: 25 Serving Size: 3/4 to 1 ounce (1-1/2 cups) Amount Needed: 1 to 1-1/2 pounds

Mixed Nuts Servings: 12 Serving Size: 1/4 cup Amount Needed: 12 ounces

Spinach Manicotti

Special for family or for company, it is a lovely cheese and vegetable dish
that is healthy and looks nice on the table too.


You will need a 15 oz tub of ricotta or some cottage cheese

1 package of frozen chopped spinach. Thaw it and then squeeze dry.
1 and 1/2 cups of shredded part skim mozzarella cheese. Divide this portion
in half.
1 egg beaten lightly
3/4 of a cup of shredded parmesan cheese, divide this into 2 portions
also.
2 teaspoons of minced parsley
1/2 teaspoon of onion powder
1/2 teaspoon of pepper
1/8 teaspoon of garlic powder
about 56 oz of spagetthi sauce, your own or bottled store bought.
Parboil* the manicotti.. dont let it get too soft, it should still be
somewhat stiff, but pliable since you will finish its cooking in the
oven.

Combine the ricotta or cottage cheese , 1 cup mozzarella, 1/4 cup Parmesan,
the egg, the spices and the spinach and mix.
Stuff the manicotti with the spinach mix.
Layer the manicotti in a 13x9 inch baking dish into which you have poured
half your sauce.
pour a bit more sauce on top, sprinkle generously with remaining mozzarella
and parmesan cheese.

Bake at 350 degrees F for about 40 to 50 mins. Check after half an hour to
see how it's going.
Don't let the cheese blacken!
Buon appetito

*parboil:

Parboiling is a technique that is similar to blanching, but takes a
bit longer.
Parboiled food is actually partially cooked. This technique is
especially useful
when you are stir-frying foods that take different amounts
of time to cook.

Portobello Mushroom Meatloaf

Portobello Mushrooms have a beautiful flavor and add a special exotic touch to anything you make with them. This meat loaf is a wonderful recipe.
Clean the mushrooms well before using, its not hard and takes little time and is well worth the trouble you take.
Ingredients:
4 ounces portobello mushroom caps
5 garlic cloves, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1-3/4 pounds ground beef
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons Worcestershire sauce
5 tablespoons tomato paste, divided
Directions
1. Heat oven to 350 degree F. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from mushroom caps.
2. Place mushrooms in a food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture to a large bowl; combine with beef, bread crumbs, eggs, Worcestershire sauce and all but 2 tablespoons tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top. (Can be made ahead. Cover and refrigerate overnight.)
3. Bake, uncovered, 1 hour 10 minutes, or until an instant-read thermometer inserted in center of loaf registered 180 degrees F. Let meat loaf stand 10 minutes, then carefully unmold onto a cutting board and slice. Makes 4 to 6 servings.
recipe compliments of Ladies Home Journal

Cuban Black Bean Soup

This is rich and filling and black beans are said to be cancer fighters so all in all it makes a wonderful supper or warming lunch.
You will need:
2 15 oz cans of Black Beans drained and rinsed.
Mash 1/3 of them to thicken the soup. If you choose to use uncooked beans you will need to soak overnight, then increase cooking time by several hours.
Chop up one large sweet onion finely.
You will need 3 or 4 cloves of garlic, minced fine
A handfull of chopped parsley

1Tablespoon of Oregano
1 or 2 teaspoons of chile powder
2 nice bay leaves
Freshly grated black pepper to taste
1 small can of chopped MILD green chilies
4 cups or so of chicken or vegetable broth
2 limes.

Saute the onions and garlic in olive oil.
If you wish to make this a meat dish, saute some kosher sausage also.
If kosher is not a concern to you, you can use ham or pork sausage. Add about 4 sausages or about 2 cups of cooked ham.
Brown it all nicely .
Add your whole and mashed up beans and the spices and broth and simmer for about an hour or more to mingle the flavors well if the beans are canned. You will need to simmer for about 6 hours if the beans are not cooked. Cooking in a crock pot would work well in that case.
Add more broth, beans, whatever you wish as you think it is needed and more broth if the soap thickens too much. It is your soup, you make it to suit your tastes.

Serve piping hot with a squeeze of fresh lime over each bowl and a wedge of lime on the side.
If you do not add meat, then top with grated fresh cheese of your choice or a hefty dollop of sour cream.
By the way, you might use pareve sour cream with the meat.
Serve with crusty Italian style bread that you have smeared with garlic and olive oil in the following manner:

Cut a loaf of bread down the middle.
roast 2 whole garlic bulbs. you can wrap them in foil or use a clay garlic roaster.
when done you will have a paste inside each of the cloves. Scoop it out carefully.
Combine this with the smallest touch of olive oil and spread on hot bread. Delicious!
The roasted sweetens the garlic .
Enjoy.

Pineapple Vinegar/How to Grow your Own Plant too

Real Pineapple vinegar is found only in Mexico sadly because it's one of the best vinegars in the world.

Del Monte uses it in their ketchup which is why , if you do a taste test, you will find that Del Monte Vinegar is the best tasting ketchup in the world... Bar None!! No, I don't work for Del Monte, but I do love good ketchup and I have run several taste tests for people and everyone agrees each time, Del Monte Ketchup is the best.

This recipe is for a pineapple flavored vinegar rather than one made from pineapples, but, its nice none the less.

You are going to need
a cup of cut fresh pineapple( you can leave the
cleaned outside peel on too)
Sugar , make sure you use castor sugar or
very
fine refined sugar, the

kind made for iced tea, etc. Jack Frost
makes a nice one.


Use 3 cups of a good Rice wine vinegar (because
it is very mild)


Or use a very mild white vinegar if you can find
it.


Start by putting your pineapple in a sterile glass jar or bottle.
Now add
some sugar to taste, but only if you think it needs it . Pour the
vinegar over
the pineapple . Store it covered in a dark place for 6 to 14
days. You can make
sure at 6 days if its strong like you wish it , or let it
go longer for more
flavor.
Then you can filter it through a paper coffee
filter or cheese cloth and
refrigerate .

Its nice with salads believe me.

Instructions for how to grow your own pineapple plant indoors.

Apple Glazed Brisket

This is a really nice change of pace from the usual brisket and has a great taste also.

You need the following ingredients:
a medium onion quartered
2 cut up cloves of garlic
10 whole cloves
10 ounce jar of apple jelly
3 tablespoons full of good brown mustard
minced green onion (scallion) about 3-4 tablespoons
3/4 tsp pepper
3/4 tsp curry powder and salt to taste.

Put the brisket in a large heavy stew pot and add water to cover it up half way only and put in the cloves and the quartered onion.
Simmer this for 2 1/2 hours approx til the beef is nice and tender.
Now drain off the water and preheat the oven to 325°F.
Meanwhile mix the apple jelly, mustard, green onions and curry powder, salt and pepper in a small saucepan and bring to a boil . You are making a glaze with this.
Put the beef into a shallow baking dish and glaze over with the sauce and bake now in the heated oven for about 45 minutes.
Baste often to keep the glaze on the beef and to allow its flavor deep inside.

This recipe takes some time but you will agree its worth it.
Serve with parsleyed new potatoes and green beans.

Make Your Own Herbal Vinegar

This is the simplest and most homemaker friendly way to make fine herbal vinegars you can use in salads and dressing recipes. You will enjoy them.
Find some lovely bottles to store them in and decorate your kitchen with them. They make beautiful gifts too.

Clean the bottles with soap and hot water then rinse in hot water thoroughly. Let dry.

Now pick the herbs you wish to use for your vinegar. Tarragon, basil, Dill, whatever you wish and pack about a cup of the checked, washed and rinsed herbs into the bottles. Poke them down with a long straw if you need.
Heat your vinegar just til it will boil ....
Pour the vinegar of your choice, apple cidar or white over the herbs and close the bottle.
Now let them sit in a cool dark place for 3 weeks.

If you are in for a more organic recipe .. just pour the vinegar on without boiling and set the bottles out in the warm sunshine for a few weeks to a month.

For the adventurous, use chilies or peppers instead of herbs. Hold onto your hat when trying these.
Bon Appetite.

Mac and Cheese a la 1951

This is an oldy but goody that is delicious in the winter especially. Pure comfort food and I think comfort foods are best on cold winter nights.


Baked Macaroni and cheese
2 c dry macaroni (I like to use rotini pasta instead)
2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
2 C milk
1/2 lb. shredded sharp cheddar cheese

crumb topping:1 1/2 Tbsp. margerine
1/2 C bread crumbs
1/4 tsp. paprika


Boil your macaroni in salted water until just tender, drain & set aside.
In medium saucepan melt margerine over low heat, stir in flour & cook for one minute. slowly wisk in milk, cook & stir over medium heat until it gets thick.

Stir in salt, pepper & cheese, cook until cheese is melted. Mix cheese sauce into cooked macaroni & pour into a 9"x9" square baking dish. Melt margerine, stir in bread crumbs & paprika. Top macaroni & cheese with crumbs.
Bake at 350 degrees for about 40 minutes, until casserole is bubbly. If you wish, you can but it under the broiler for a few seconds to brown the crumbs.

If you like spicy.. add a dash or two of red hot sauce when cooking. Yum.

Bread and Wine Dessert

This dessert will vary depending on the kind of wine you use. Whatever you choose, its a rich, classy dessert.

You will need:
2 beaten eggs
1/4 cup of red wine (Burgundy or Chianti make for a mellow flavor while a sweet red like Marsala will make a delicate sweet flavor)
6 1/4 inch pieces of French bread.
1/2 cup of raisins
1/3 cup red wine( yes more)
1/4 cup of good honey
1/4 teaspoon of ground cloves
Sifted Powdered (Confectioner's)Sugar.

In a shallow dish combine the eggs and 1/4 cup of wine. Dip the bread slices in the mix.
In a 10 inch skillet cook the bread in hot butter on both sides til its golden.(You can use pareve margarine )
After all bread is golden and done through, remove to a warm plate.. keep warm.
Now put your raisins, the rest of the wine, honey and cloves into the same skillet.. no need to clean between.
Cover this and cook on low for around 15 minutes, checking to be sure its ok.
Put each slice of bread in its own serving bowl, pour on a little bit of the sauce you have made and sprinkle with powdered sugar. Serves 6 with one slice each.. or 3 with 2 slices each.
Bon Appetite!

Pavlova

Light as a Feather and sinfully delicious.......and looks dreamy. This will impress guests no end.

Gather up:
3 egg whites
1 1/2 cups of sugar
1 1/2 teaspoons of vanilla
1 1/2 teaspoons of vinegar
1 cup of whipping cream
1/2 teaspoon of vanilla (yes a 2nd amount)
4 cups of fresh fruit..kiwi, strawberries, bananas, peaches,etc.

Bring the egg whites to room temp.
Line a baking sheet with tin foil.
Using an 8X 11 inch cake pan as a guide, draw a circle on the foil.
Now, in a large mixer bowl, comgine the egg whites, 1 1/2 cups of sugar, 1 1/2 teas of vanilla, vinegar and 1/4 cup of boiling water.
Beat for 12 minutes! yes a long time but this is necessary , til stiff peaks form and the mixture holds its shape well.
Spread the egg white mix over the circle you formed on the sheet and shape it into a shell with the back of a spoon. The bottom should be about 1/2 inch thick while the sides are 2 to 3 inches thick.
Bake in a preheated oven of 450°F . Turn oven off immediately and just let the pavlova sit in there for about 4 or 5 hours.
DO NOT OPEN THE OVEN DOOR OR IT WILL COLLAPSE.

combine the whipping cream with the 2nd amoung of sugar and vanilla and beat til its fluffy and soft peaks form.

After alloted time, remove the meringue shell from the oven and the foil and place on a lovely serving plate.
Fill the center with the whipped cream and garnish with all your fruit.
Serve in wedge shapes.
This will serve about 8 people, or 2 very hungry sweet lovers.