Beef and Cabbage Soup

Beef and Cabbage Soup

1 pound of lean ground beef
1/2 teaspoon of garlic salt
1/4 teaspoon of garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 - 16 ounce can of kidney beans, drained
1/2 of a head of cabbage, chopped
28 ounces tomatoes, chopped and liquid reserved
1 can water in empty tomato can
4 beef bouillon cubes
Chopped parsley

In a Dutch oven, brown the ground beef. Add all of the remaining ingredients except the parsley,
and bring to boil. Reduce the heat and simmer, covered for 1 hour. Garnish with parsley.

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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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.

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

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

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

Stuffed Mussels

Stuffed mussels are a really tasty dish and a great way to cook these molluscs, the main ingredient in many other recipes from Puglia, the filling is made with bread crumbs, parsley, garlic, pepper, cheese and eggs and is used to stuff the mussels open from raw.

Ingredients

• 1 kg. mussels
• 1 lt. tomato sauce
• 400 gr. bread crumbs
• 2 eggs
• 3 cloves garlic
• 60 gr. grated  cheese
• chopped parsley to taste
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the stuffed mussels, started to soak the bread in water and in the meantime chopped parsley and 2 cloves of garlic.
2. Once softened, squeeze well the bread crumbs and add to the grated  cheese, salt, pepper, eggs and parsley and minced garlic before.
3. Mix the ingredients with your hands until the dough is smooth and compact that you will leave aside.
4. Now scrape and wash the mussels raw and open them holding the fruit on one side and not doing completely separate the two halves.
5. Once all the mussels open, take small amount of dough and stuffed every single mussel to finish them.
6. After filling, take each mussel and close it with kitchen twine or cotton, eliminating any excess dough that comes out. NOTE: If you use cotton  sewing thread,  several times around the mussel, tightening and knotting, if used instead of the string, just one lap around the mussel.
7. Remember to remove all excess dough before cooking the mussels so as not to soil the sauce.
8. In a pan, put a clove of garlic and extra virgin olive oil, garlic and let brown, add the tomato puree.
9. As soon as the sauce begins to boil, add the mussels one by one gently with a lid and simmer over low heat for about 25 minutes.
10. Serve the mussels and stuffed with a boxcutter or a pair of scissors cut the thread. The sauce can taste it with the excellent Altamura bread, or use it to dress pasta.

APPLESAUCE BRAN MUFFINS

APPLESAUCE  BRAN  MUFFINS

1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to ¼ c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon

BANANA RAISIN CAKE FOR DIABETICS

BANANA  RAISIN  CAKE  FOR  DIABETICS

2 c. flour
1 1/2 tsp. baking powder
 6 tsp. Sweet & low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped optional, or walnuts 1/2 c. nuts, chopped fine
Blend together margarine, banana and egg.  Sift flour and all dry
ingredients together.  Add them to mixture, stir in vanilla and fold in
raisins and nuts.  Bake in a well greased floured  pan

Preheat oven to 350 degrees and bake 1 hour 20 minutes or until
done.

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Easy DIABETIC COOKIES

DIABETIC  COOKIES

THIS WEEK I WILL BE POSTING DIABETIC  
 recipes  my mom and dad were DIABETIC my son in law and i use these be cause I'm on a diet to lose weight for surgery there great


1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

Mix all dry ingredients plus oats, raisins and orange peel.  Add orange
juice, egg, oil and vanilla.  Then add nuts. Mix to moisten and drop
onto greased cookie sheet.  Bake 12 minutes at 375 degrees.

1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

Mix all dry ingredients plus oats, raisins and orange peel.  Add orange
juice, egg, oil and vanilla.  Then add nuts. Mix to moisten and drop
onto greased cookie sheet.  Bake 12 minutes at 375 degrees.

. Spaghetti with mussels

Spaghetti with mussels

 

Ingredients

• 400 gr. Spaghetti
• 1.5 kg. mussels 
• 2 cloves of garlic
• 2 tablespoons chopped parsley
• pepper to taste
• 7 tablespoons olive oil

Instructions

1. To prepare spaghetti with mussels started by cleaning the mussels: remove the fine linen, scrape the surface with  a knife to remove the barnacles and wash them thoroughly under running water to remove all impurities.
2. Open them gently forcing the shell with a knife, collecting the water that the mussels will lose and being careful not to damage the fruit. An alternative to open them  put the mussels in a pot with a lid over high heat, without water  for a few minutes: heat the mussels begin to open  But beware: everything must be done in a very short time, 
3. In a wok pour 5 tablespoons of olive oil and then fry the chopped garlic with a tablespoon of parsley.
4. Fry until lightly brown the garlic and let down in both the mussels that their water (which will be salting seasoning) 
5. Cook for a few minutes over medium heat.
6. Put water on the stove, add salt and cook the spaghetti al dente and draining them by taking a ladle of cooking water.
7. Pour into the wok and finish cooking with the sauce stirring for a few minutes. If necessary, add a little of the cooking water aside earlier to moisten.
8. Complete with a handful of black pepper and serve. 

French Vanilla Cake

French Vanilla Cake

1 box of Graham crackers
2 boxes of instant French vanilla pudding
1 medium container of whipped topping
1 can of milk chocolate cake frosting
3 cups of cold milk

Mix the milk with the pudding mix until thick and then mix in the whipped topping.  Layer the
Graham crackers and the pudding until you have used it all, ending with a layer of crackers on
top.  Top with the chocolate frosting and refrigerate.

Barley and lentil soup

BARLEY AND LENTIL SOUP


12 c/water
2 Sm potatoes cut small cubes
2 stalks celery chopped small
1 onion chopped small
1 small tomato minced
2 tabls veg eta soup mix or 4 bouillon cubes or any soup mix
1 can lentils drained
11/2 cup barley
1 tsp oil or butter
salt and pepper to taste
1teasp garlic powder
1 tsp oregano


directions

saute
celery, potatoes,onion,tomato,with oil in a big pan for 3 Min's, add water, let boil for 1/2 hr add  soup mix,spices, and barely, lentils last 10 min////.soup is done when barley is cooked