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

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.

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.

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

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.

Scalloped Broccoli

Nanny?s Scalloped Broccoli

2 cups chopped broccoli
1/2 cup of grated cheddar cheese
2 eggs
1/4 cup of chopped parsley
2 tablespoons of chopped onion
1/8 teaspoon of black pepper
1 can of cream of celery soup
1/2 cup of soft bread crumbs
2 pimientos, chopped
1 teaspoon of salt

Beat the eggs in large bowl.  Mix in all of the remaining ingredients.  Pour into a buttered casse-
role dish and set in pan of boiling water and bake at 375 degrees for about 50 minutes or until
firm.
_

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.

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
   

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

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.

Fried Rabbit

 Fried Rabbit

2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of shortening

Dry the rabbits and cut into several pieces.  Combine the egg yolks and 1 cup of milk and
gradually add 1 cup of the flour, then add the salt and beat until smooth.  Dip rabbit pieces into
the batter and fry in hot fat until brown, or about 15 minutes.  Reduce the heat and continue
cooking until tender, about 30 to 40 minutes, turning frequently.  To make gravy add the remain-
ing flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boiling
and season to taste with salt and black pepper.  Pour over the pieces of rabbit.

Eggplant mushroom

Eggplant mushroom

The eggplant mushroom are a classic and tasty side dish to accompany the dishes both summer and winter. The name derives from the way to cut the eggplant into small pieces, and there are many variations of this recipe that is typical of the Apulian cuisine.

Ingredients

• 500 gr. egg plant
• 2 peeled tomatoes
• <
• 6 leaves basil
• salt to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the eggplant mushroom, started washing under running water eggplants.
2. Then removed with a knife, the tip of the stalk and the final part, then cut the eggplant into slices about 1 cm along the length, cut them into strips and cut into cubes of 1.5 cm side.
3. Take a large skillet and pour plenty of oil, add the diced eggplant, peeled chopped tomatoes, basil, chopped garlic and salt.
4. Put to cook with a lid on low heat for 20 minutes, stirring occasionally with a wooden spoon.
5. When all the water has evaporated expulsion from the eggplant, remove the lid and cook on high heat for another 20 minutes.
6. Then turn off the heat and enjoy your eggplant mushroom warm or cold, as a side dish or to add flavor to the pasta.

Sporcamuss pastries

Sporcamuss pastries

There is no restaurant in Bari province and that between the homemade desserts  the sporcamuss. The sporcamuss are the squares of puff pastry filled with custard and covered with a dusting of icing sugar. Special features of these sweets that are served strictly warm, almost hot, both winter and summer

Ingredients

• 500 gr. puff pastry
• 500 ml. custard
• 1 egg yolk
• granulated sugar to taste
• icing sugar to decorate

Instructions

1. On a floured surface, roll out the dough until it reaches a thickness of about 4mm (you can also use the already stretched and rolled up) and cut squares of about 6/7 inches wide.
2. Put the squares of puff pastry on a baking sheet with parchment paper, brush them lightly with beaten egg and sprinkle with a little  sugar.
3. Preheat oven to 180 degrees and bake for about 15-20 minutes, until the handles are not inflated and well-browsed. Remove from the oven, let cool completely and in the meantime, prepare the custard.
4. CREAM PREPARATION: Bring the milk to simmering point where you put the vanilla pod cut in half and the lemon zest. Leave to cool in a bowl and while working with a whip the egg yolks with the sugar and stir in the flour now. Remove the vanilla pod from the milk and the lemon zest and add wire to the mixture of eggs, sugar and flour and stir. Transfer everything in a saucepan on the stove and put the cream and cook, stirring constantly to avoid lumps. Allow to simmer until the cream thickens.
5. Cut the rectangles horizontally, fill them with the cream and, before serving, put them back in the oven for 5 minutes.
6. Before you bring to the table, sprinkle with plenty of icing sugar! Now eat them 

Blueberry Pound Cake

Blueberry Pound Cake

1 cup plus 2 tablespoons of butter, softened and divided
2 1/4 cups of granulated sugar, divided
4 eggs
1 teaspoon of vanilla extract
3 cups of all-purpose flour, divided
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of fresh or frozen blueberries, well drained

Grease a 10? tube pan with the two tablespoons of butter.  Sprinkle the pan with 1/4 cup of
sugar and set aside.

Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat
well.  Add the eggs, one at a time.  Add the vanilla, mixing well.  Combine 2 3/4 cups of flour,
baking powder and the salt.  Gradually add to the creamed butter mixture, beating well.  Dredge
the blueberries into the reserved 1/4 cup of flour to coat well.  Fold the blueberries into the bat-
ter and pour into the prepared pan.  Bake at 325 degrees for 70 minutes.  Cool in pan for 10
minutes then remove.

Glaze:

2 cups of sifted 10x confectioner?s sugar
2 or more tablespoons of milk
1 tablespoon lemon extract

Mix until the right consistency and pour over the cooled cake.
____________________
Did You Know?

Lettuce loves fat.  You can easily remove
excess fat from soups and stews by drop-
ping a few lettuce leaves in the pot.  The
fat will cling to the lettuce leaves.

Caramel Apple Oat Bars

Caramel Apple Oat Bars

1 3/4 cups of unsifted flour
1 cup of quick cooking oats
1/2 cup of firmly packed brown sugar
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cold butter
1 cup of chopped walnuts
20 pieces of caramel candy
1 ? 14 ounce can of sweetened condensed milk (not evaporated)
1 ? 21 ounce can of apple pie filling

Preheat the oven to 375 degrees.  In a large mixing bowl, combine the flour, oats, sugar, baking
soda, and the salt.  Next, cut in the butter until crumbly.  Reserve 1 1/2 cups of the crumb mixture
and press the remainder on the bottom of a 9 X 13 inch baking pan.  Bake for 15 minutes.  Add
the nuts to the remaining crumb mixture.

In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk, stir-
ring until smooth.  Spoon the apple filling over the baked crust and top with the caramel
mixture.  Sprinkle the remaining crumb/nut mixture on top of the caramel mixture and bake for
an additional 20 minutes, or until set.  Allow to cool or serve warm with ice cream.

Barbecued Spareribs

Barbecued Spareribs

4 pounds of spareribs
2 teaspoons of salt
3/4 cup of catsup
2 tablespoons of vinegar
1/8 teaspoon of cayenne pepper
2 medium-sized onions, sliced
1/4 teaspoon of black pepper
3/4 cup of water
2 teaspoons of Worcestershire sauce
1 teaspoon of chili powder
 
Arrange spareribs in large baking dish or roasting pan.  Add the onions, and sprinkle with the
salt and black pepper.  Combine the remaining ingredients, and pour over spareribs.  Cover,
and bake in at 350 degrees for about 1 1/2 hours, basting often.  Remove cover, and bake an
additional 20 minutes longer.

Cabbage Rolls

Cabbage Rolls

1 pound of ground beef
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted

For the sauce:
1 - 10 3/4 ounce can of tomato soup, undiluted
1 1/4 cups of water
1/2 cup of chopped celery
1 teaspoon of fresh parsley, minced
3 tablespoons of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of black pepper

Mix the ground beef, rice, egg, 1-1/2 teaspoons salt, and 1/8 teaspoon of black pepper
together in a bowl and mix well.  Cook the cabbage leaves in boiling water for 5 to 8 minutes or
just until tender.  Remove the cabbage leaves from the water and drain.  Place equal portions of
the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
 
Sauté the onion in butter in a large skillet until tender but not brown.  Add the tomato soup and
the remaining ingredients, stirring well.  Simmer for 10 minutes.
 
Place the cabbage rolls in the tomato mixture, cover and simmer for 1-1/2 to 2 hours.
____________________
Did You Know?

Oil and grease stains wash out of clothing better with
a little baking soda added to the wash water.

best tomateo sauce Bari style

Ingredients                         best tomato sauce Bari style

• 2 bottles sauce
• 800 gr. peeled tomatoes
• 130 ml. olive oil
• 1 medium white onion
• 1 cup white wine
• 6 brasciole or piece veal or beef
• 12 fried meatballs
• 6 pieces pork choice
• 6 pcs lamb choice
• 300 gr. uncooked bacon into chunks
• 2 cups water
• 5/6 leaves basil
• salt to taste
• pepper to taste

Instructions

1. We put in a saucepan the oil, the chopped onion, the brasciole, pieces of pork and lamb, bacon and let cook over high heat for a long time turning the meat occasionally until everything is well colored 
2. At this point, add the white wine and   cook for 5 min
3. Then add the peeled tomato, sauce, 2 cups water, basil, salt and pepper and let simmer for at least 3-4 hours stirring occasionally with a wooden  it won;t  sticking to the pan until it is a thick gravy and the oil will come to the surface.
4. 15 minutes before turning off the heat in the sauce also drop the fried meat balls

Zucchini poor

The zucchini are a poor little dish of traditional Bari. It 'a dish poor, simple and easy to perform. Often present on our tables because it is an excellent side dish to serve alongside meat and fish, or used as a sauce for pasta or even more simply to accompany our traditional pies or cakes

Ingredients

• 1 kg. zucchini
• extra virgin olive oil to tas
• salt to taste
• mint or parsley to taste
•  

  Instructions

  1. Washed, checked and cut the zucchini with a mandolin into thin slices of place on a towel and gently dab dry.
  2. Pour plenty of oil in a skillet and add the zucchini and salt.
  3. Let cook for 30 minutes on low heat with a lid to make sure that the zucchini all the water out.
  4. Then remove the lid, increase the heat and cook for another 30 minutes, stirring often the zucchini with a wooden spoon to make sure that they do not stick.
  5. After removing the pan from the heat sprinkle with chopped mint (or parsley) and serve.
  6. If necessary, you can add a few drops of vinegar, if desired.