Broccoli Soufflé

Broccoli Soufflé

1 – 8 ounce container of cottage cheese
3 eggs
1 package of frozen broccoli, cooked and drained
3 tablespoons of flour
4 tablespoons of butter
4 ounces of shredded American cheese
Salt and black pepper

Pre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggs
and stir well. Next, add the broccoli, sprinkle the flour on top and mix well. Add the butter and
stir in some of the shredded cheese. Season with salt and black pepper to taste. Pour the
broccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top and


1 – 8 ounce container of cottage cheese
3 eggs
1 package of frozen broccoli, cooked and drained
3 tablespoons of flour
4 tablespoons of butter
4 ounces of shredded American cheese
Salt and black pepper

Pre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggs
and stir well. Next, add the broccoli, sprinkle the flour on top and mix well. Add the butter and
stir in some of the shredded cheese. Season with salt and black pepper to taste. Pour the
broccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top and

Brown Sugar Pie

Brown Sugar Pie

1 - 9 inch pie shell, baked
3 eggs, separated
2 cups of milk
2 cups of brown sugar
4 tablespoons of cornstarch
3 tablespoons of butter
1 teaspoon of vanilla extract

Preheat oven to 350 degrees. Beat the egg yolks and add 1/2 cup of the milk. Stir in the brown
sugar, salt, cornstarch and the remaining 1 1/2 cups of milk. Mix well and cook over medium
heat, stirring constantly until bubbly and thick. Remove from heat and stir in the butter and va-
nilla extract. Pour into the prepared pie shell. Beat egg whites until frothy. Gradually add granu-
lated sugar and beat until stiff peaks form. Spread the meringue over pie and bake in pre-
heated oven until the meringue is golden brown

 

                                                                                                                                                                                                                                     

best Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

1 cup Crisco
3/4 cup of sugar
3/4 cup of light brown sugar
2 beaten eggs
1 tsp vanilla flavoring
1 3/4 cup flour with 1/2 tsp salt
1 tsp baking soda
2/3 cup of quick cooking oatmeal
1 cup of nuts (optional)
6 oz package of chocolate chips

Cream together the shortening and the sugars then add the eggs and vanilla. Sift together the
flour, salt and baking soda and add to butter mixture. Add the oatmeal, nuts and chocolate
chips to creamed mixture. Drop by teaspoonful onto baking sheet. Bake at 350 degrees for 12-
15 minutes.
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Berry Dumplings

Berry Dumplings

1 quart of your favorite berries
1 quart of water
1/2 stick of butter
3/4 cup of sugar

Put the berries and water into a big pot and cook over medium heat until the berries are done.
Stir in the sugar and butter.

Mix 2 cups of self-rising flour and 6 tablespoons of shortening with a fork and add 2/3 cups of
milk. Mix to form a dough. Drop by tablespoonfuls into the boiling berry mixture. After all of the
dumplings have been dropped into the berries, cover the pot and reduce the heat to low and
cook for another 8 to 10 minutes. Be sure the berry mixture is boiling and do not stir the dump-
lings or they will stick together

Buttermilk Pie

Buttermilk Pie

1 tablespoon of flour
1 cup of sugar
3 well beaten egg yolks
3 egg whites
2 teaspoons of ground nutmeg
2 tablespoons of melted butter
1/2 cup of buttermilk with 1/4 teaspoon of baking soda added

In a bowl, mix the flour, sugar, and the nutmeg together and then add the egg yolks, melted but-
ter. Add the buttermilk and mix well. Pour into an unbaked piecrust and bake at 325 degrees
until set. Beat the egg whites with 6 tablespoons of sugar to form a meringue. Spread the me-
ringue on the cooled pie and brown slightly in the oven.
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Strawberry Jam

Strawberry Jam

4 cups of fresh strawberries ( washed, capped and sliced in half)
2 cups of water
3/4 cup of sugar
3 tablespoons of flour
1 tablespoon of butter
dash of salt

Combine strawberries, salt and water in medium pot. Cook over
medium heat until strawberries are soft. Combine sugar and flour, pour enough hot juice from
berries to mix very thin. Add to strawberries stir until mixed well. Add butter and stir occasion-
ally until thickens. Serve with hot biscuits. Frozen strawberries may be used. If using other ber-
ries or fruits, adjust the amount of sugar to taste.

This recipe is one of the things mama made for breakfast, when I was growing up. My broth-
ers, sisters and I always looked forward to breakfast. In the summer we would pick wild
strawberries for the jam.
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Hushpuppies

Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt


Combine the flour, cornmeal, and the sugar in a large bowl. Stir in the egg, onions, and 1/2 cup
of the buttermilk to mixture. Gradually stir in the remaining 1/2 cup of the buttermilk until the bat-
ter is well mixed, but not runny. Drop by spoonfuls into hot oil and fry until golden brown.

Cat Head Biscuits (as big as a cat’s head)

Cat Head Biscuits (as big as a cat’s head)

2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to
make a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat out
with your hands. Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown.
Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

Some Of The Different Ways We Eat “Cat Head” Biscuits:

Cat Head” biscuit was and still is used in a great number of ways. In
fact this versatile bread can easily be eaten in different ways with every meal. Here are just a
few ways I remember eating them:

Aside from the usual biscuit filled with various homemade jams and jellies, we would some-
times eat them hot from the oven, filled with a generous amount of brown sugar and butter. The
butter melts over the brown sugar and creates a breakfast food that no store-bought brown
sugar and cinnamon toaster pastry can even touch.

Split open or torn into small pieces and smothered with one of the delicious southern gravies
such as Chocolate Gravy, Sausage Gravy, or one of the homemade “Fruit Jams”.

Not much in the world of food is as good as a sandwich made out of a big homemade biscuit
with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

spoon bread

spoon bread

2 1/2 cups of boiling water
2 egg yolks
2 stiffly beaten egg whites
2 cups of cornmeal
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 cups of buttermilk
3 tablespoons of melted butter

Gradually stir the cornmeal into the boiling water. After the cornmeal mixture has cooled add
the egg yolks, baking powder, salt, melted butter, and the buttermilk. Fold in the beaten egg
whites. Pour into a greased baking pan and bake for 45 minutes at 425 degrees.
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Whipping Cream Biscuits

Whipping Cream Biscuits

2 cups of self-rising flour
2 teaspoons of sugar
1 cup of whipping cream

Combine all of the ingredients into a stiff dough. Knead the dough and roll out to about 3/8”
thick. Cut out the biscuits and bake in a greased pan for 10 – 12 minutes at 450 degrees.

Peas and Pasta

Peas and  Pasta

My husbands favorite quick  to make one our home town dishes healthy food for the kids they learn to eat vegetables this way

1 pound pasta of your choice. I prefer  small size or broken spaghetti. so you can eat with a spoon
	1 large clove of garlic, diced
	2-3 olive oil
if you want to make something fast hard day at work or late from work just use 2 cans of peas	1 medium to large onion, chopped
	2 cups frozen green peas, the tiny ones are best
	salt to tastes
	pepper to taste
	a splash (2-3 tablespoons)   water
	if you want you can add diced ham or bacon with the onions

Pasta with Lentils

Pasta with Lentils  was a favorite in our home kids love it and good source  of iron I always made sure that my children had legumes once a week best way to make it with pasta kids like pastas you can use any one you like with this dish or on its own my grandson loves it

 it

Ingredients

               

• 1 onion (chopped)
• 1 tomato (seeded chopped)
• 1 carrot (chopped)
• 1 celery (stalk chopped)
• 3 garlic cloves (chopped)

                        

• 71/2 cups water
• 13/4 cups lentils (rinsed drained)
• 500 gr         fusilli (freshly cooked)  or what you pasta               
• olive oil

 

Saute onion, tomato, carrot, celery, garlic In a large pot Saute 6 minutes. Add water and lentils; bring to boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmering 2 minutes. Season with salt and pepper

Stuffed Artichokes

STUFFED ARTICOKES WERE A FAVORET WHEN I WAS GOING UP MY MOM LOVE THEM AND SO DID I > WHEN MY CHILDREN WHERE GROWING UP I MADE THEM WHEN I FOUND GOOD ARTICOKES THERE ARE A GREAT HEALTH FOOD LOTS OF IRON AND TASTE GREAT  WHEN THEY WERE IN THERE TEENS I MADE IT A LOT THATS WHEN THEY NEED THE IRON THE MOST < THEY LOVE THEM EASY TO MAKE GREAT DISH

    Servings
4




       4 medium

fresh

artichokes

       2 -3 cups


Italian style breadcrumbs     


       2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons

        romano cheese


       1 tablespoon

        dried parsley

       1 teaspoon

       garlic salt   

       1/2 teaspoon
        fresh ground black pepper


       1/4 cup

         olive oil

       1 -2 tablespoon

        olive oil

(for drizzling)


 Directions:


   1 Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

2 Trim off stems so artichokes sit on a flat surface.

3 Trim off the pointed tips of each leaf.

4 Set aside. I put them in bowl of( salt water and lemon juice
 they take bitter away,)
   5 In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

6 Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

7 You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

8 Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

9 Stuff desired amount of leaves and shake off excess mixture.

10 Continue this step with remaining artichokes.

11 Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

12 Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

13 Cook on 375 degrees for approximately 50-60 minutes (depending on size of artichoke) or until leave comes out easily.

14 Cool for 10 minutes; serve and Enjoy!( tips) or you can put them in a crockpot for 6 to 8 hrs low, or on top the stove in a big stew pot with a lid on low  water and little oil cheese salt and pepper to taste 2 fresh or plum tomatoes sprinkle cheese  or add little stock  injoy

home made pizza dough

To make the dough;

• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil
• 2 3/4 cups Unbleached All-Purpose Flour
• 1/2 cup semolina flour.
• 1 1/2 teaspoons salt
• 2 teaspoons instant yeast

Oil a 14″pizza pan 

Directions:

Stir the crust ingredients together to form a slightly sticky, soft dough.

Let the dough rise, covered, for 30 minutes.

A little trick, I learned to get an evenly thick pizza, is to let it rise, a second time, in the pizza pan before adding any toppings.

Place the dough in the oiled pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

Preheat the oven to 425°F. Add the topping, plum tomatoes,mozzarella cheese,or use pizza sauce,add any topping you like

Bake the pizza for about 25 – 30 minutes, or until the filling is bubbly and the topping is golden brown.

how to make Tiramisu cake

Tiramisu is ubiquitous in restaurants within Italy and around the world. The translation literally is “pick me up”. Idiomatically it means something like “make me happy”.

• 4 egg yolks
• 160 g sugar
• 330 g mascarpone
• Up to 20 Savoiardi biscuits /also known as ladyfingers
• Enough strong unsweetened espresso coffee  to dip the biscuits in, allowed to cool
• Unsweetened cocoa powder to dust the top
• 
  
• Whip the egg yolks together with the sugar until the sugar has completely dissolved and the mixture is stiff
• .Fold in the mascarpone.
• Dip half of the biscuits into the coffee. Be careful not to make them too wet / Arrange them in a single layer in a dish.

Spread half of the mascarpone mixture over the biscuit.

Repeat to form a second layer./ Dust the top liberally with cocoa powder.

Chill the dish in the fridge for several hours, preferably overnight.

• 
  

Pasta and potatoes

This soup is another classic Bari dish. If you ask a Barese what their favourite dishes 

• 500g potatoes, peeled and diced
• 200g small pasta
• 100g   tinned chopped tomatoes
• 1 celery heart, chopped
• 1 clove  garlic,  squashed (but still whole)
• olive oil
• salt and pepper

1. Brown the garlic in 4 tablespoons of olive oil. Remove the garlic and discard.
2. Add the potatoes and celery and cook for a couple of minutes.
3. Add the tomatoes and season with salt and pepper
4. Add water so that all the ingredients are covered
5. Cook until the potatoes are starting to fall apart.
6. Half cook the pasta in plenty of salted boiling water
7. Add the pasta to the potato mixture and continue cooking until done.
8. If the soup is too thick, add a little of the pasta cooking liquid.

Potato Dumplings

Potato Dumplings

6 diced medium potatoes
2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 stick of butter
3 cups of whole milk

For the dumplings:

1/2 cup of flour
Milk
5 tablespoons of shortening

Cut the shortening into the flour until crumbly.  Add enough milk so that the dough sticks to-
gether.  Roll out the dough and cut into small pieces.

Cook the potatoes in the 2 cups of water, salt, and pepper until tender.  Add the 3 cups of whole
milk and the 1/2 stick of butter and bring to a rolling boil.  Quickly drop the dumplings into the
potatoes, cover and cook for about 10 minutes more.

Quick Corn Chowder

Quick Corn Chowder

1 strip of bacon, diced
1 medium onion, diced
1 ? 14 1/2 ounce can of chicken broth
2 cups of water
2 large potatoes, peeled and diced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 ? 15 ounce can of whole kernel corn, drained
1 cup of milk, divided
1/4 cup of all-purpose flour
Chopped fresh parsley, optional

In a 3-quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain. Cook
the diced onion in the bacon drippings until tender and add the chicken broth, water and
potatoes and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the po-
tatoes are tender. Add the salt and the black pepper and mix well. Next, add the corn and 3/4
cup milk. Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup. Bring
the soup to a boil and cook, stirring constantly for about 2 minutes. Garnish with bacon and parsley if desired

Lemon Cranberry Muffins

Lemon Cranberry Muffins

Ingredients

2 cups all-purpose flour

1 1/4 cups white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup lemon juice

• 3/4 cup milk
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup cranberries, halved I used dried soaked, you can use blue berries. fresh frozen or dry

• Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack. my up stairs oven takes 30mins my gas little less depends on your oven till littly golden
   

Orecchiette pasta alla Pugliese

Orecchiette pasta alla Pugliese

Making orecchiette pasta

Orecchiette  barese style pasta ears traditional recipe from Puglia. Easy and delicious;
you can make your own pasta or buy it in local super market,# de,cecco,# barilla pastsa # fortinos  super markets

!500g of orecchiette  pasta ideally fresh,mince garlic, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

making it

saute mince garlic with the olive oil. 

Add the tomato, basil, salt,  and cook for 5 minutes.

Prepare the pasta until it is 'al dente'.

Drain and thrown it into the pan with the other ingredients.

Mix with the any grated cheese you prefer cheese and serve immediately

tip little pasta water in sauce, put pasta in sauce pan to cook to blend  flavors ,few mins i make sauce in a wok or big frying pan to do that

L