Potato Pancakes

OMG AMAZING!!! I love potato pancakes. The key is not to put too much oil in the pan. Less is more for sure. My first batch in the pan had the perfect amount of oil. My second batch not so much. I had too much oil and they were soggy oily.

Ingredients:

2 large potatoes
1 small onion
1/4 cup milk
1 egg, beaten
1 tbsp flour
1 tsp salt
1 tsp pepper

1 - 2 tbsp oil (this all depends on what size pan you are using)

Procedure:

Peel potato. Grate potato and oil. I grated them in the food processor.
In separate large bowl, beat the egg, salt, and milk. Add the potato mixture and flour. Stir.
Drop with spoon into hot oil in the skillet or pan. Brown on both sides.

Great with applesauce or sour cream.

Barbecued Hamburger (Like Sloppy Joe w/ a twist)

This recipe was good although I make something similar and it's less calories so I'll stick with that one! I'll also include my recipe so you guys can decide which one you want to make. I put veggies in mine and use actual BBQ sauce. This way I don't feel so bad eating sloppy joe's, I at least get some veggies in there.  ;0)

And of course I can't follow directions exactly!! I added garlic, surprise surprise! I replaced the ground beef with ground turkey and put it on Healthy Choice sandwich bread, unbuttered. Toast the bread for texture.

The recipe called for monosodium glutamate, which I looked up on the internet because I had no idea what this was. Google responded with, MSG! Really! Do stores actually sell this? I left this out.

Ingredients:

1 lb ground beef (ground turkey)
1 onion, chopped
1/3 cup butter
1 1/2 cup catsup or chile sauce
1 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp monosodium glutamate (left out)
1 tsp pepper

Procedure:

Place butter in pan, heat and saute onions for about 5 min on medium heat until just starting to brown.
Add ground beef to pan and brown.
Add Worcestershire sauce, salt and pepper. Mix.
Add catsup or chile sauce. Mix and heat until hot.

Serve on buns with a little butter. Place under broiler for a few minutes - put on hamburger.

My version of BBQ hamburger:

1 lb ground turkey
1 green pepper, diced
1 onion, diced
1 carrot, chopped
1 tbsp garlic
1 tbsp oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1/2 - 1 cup Sweet Baby Ray's BBQ sauce (depending upon how much sauce you like!)

Procedure:

Heat oil in pan on med/high heat. Throw a piece of onion in the pan to test for hotness. If it sizzles, the the oil is hot enough.
In pan, put the onion, carrot, green pepper. Saute for about 5 minutes (med/high heat).
Add the ground turkey, Worcestershire sauce, garlic, salt & pepper. Brown.
Once the ground turkey is cooked, add the Sweet Baby Ray's BBQ sauce, mix and heat.
Serve on buns or toast.

Macaroni & Tomatoes

I was kind of excited to make this one. Macaroni, I like. Tomatoes, I like.  But, I have to say I didn't really like this one. It didn't have much flavor, and I do wonder if it's because instead of using ground beef I used ground turkey. If someone makes this one exactly, I would like to know your thoughts. I just felt like it was missing something. I even put cheese it in at the end because it just lacked flavor. Either way, here goes:


Ingredients:

1 lb ground beef
1 can tomato soup
1 onion, chopped finely
1 1/2 cup macaroni dry, will make 3 cups fully cooked
1 tsp salt
1 tsp pepper
1 tsp garlic
1 tsp parsley
1/2 green pepper, chopped

Procedure:

Brown ground beef, onion, green pepper. Drain. Add tomato soup and half can of water, pepper, garlic, and parsley. Heat completely.
Cook elbow macaroni; drain and add to ground beef mixture.

Stuffed Cabbage

Yummy but complicated! I haven't had any type of boil over or burning or any troubles in the kitchen for years now and I have to say, I had a pot boil over! It was hilarious, I was doing a very poor job of multitasking because I was a little intimidated by trying to blanche the cabbage! I admit, I had no idea how to 'core a cabbage' so I looked at a video on YouTube. I suggest doing the same and follow my directions. I did add a few tricks that I learned from watching Guy on Diners, Drive-Ins, and Dives. Go Triple D!! Oh and the original recipe makes enough to feed an army (literally) so I have scaled it back for you guys.

Ingrediants:

1 head of cabbage

Filling:
1 lb ground beef (I used ground turkey)
1 cup instant rice, uncooked
1 tsp garlic or garlic salt
1 tsp salt
2 tsp pepper
1 egg
1 onion, chopped
3 tbsp ketchup

Sauce:
2 cans tomato soup
1 cup water 
1 tsp garlic salt
1 tsp black pepper

Procedure:

Boil large pot of water, large enough to put the whole cabbage in. Core cabbage.
Here's what I did, but I'm not sure if its right. I cut the end part off the cabbage and I put the whole cabbage in the boiling water. After a few minutes, one - three minutes, the cabbage layers on the outside will become soft. I took large tongs and pulled off the blanched cabbage pieces (the outside soft ones) and put them on a plate to cool for a moment. These pieces will be used to wrap the beef mixture. The point is not to fully cook the cabbage, just cook it for a few minutes.Continue blanching the outer layers until you have enough to wrap the beef mixture.

To make the filling, mix all of the filling ingredients together. Don't cook anything, just mix it in a bowl.

Fill the cabbage leaf with a small amount of beef mixture filling and roll up tight and place in roaster pan. I used a 9x13 glass pyrex. Here's my Triple D trick: place excess cabbage on the bottom of the pan of the pan and on top to act in place of foil. This way it keeps the inside stuffed cabbages nice and protected from burning.

Once all of the stuffed cabbages are in the pan, pour the soup mixture on top. Then layer remaining excess cabbage on top. The top layer of cabbage will act in place of foil. Don't worry if the top layer burns because it will and should.

To make the soup mixture, mix all ingredients together.

Bake at 350 degrees for about 1 to 1 1/2 hours.

Notes from my Aunt Charlotte:

"This recipe was given to me, by my mother Loretta Serafino."

Fully cooked:

Cooked, with the top layer of cabbage still on it:

Oatmeal Pancakes

I will never make regular pancakes again!!! These are amazing and easy. I did modify the recipe, I seem to not be able to follow some of these exactly. I modified this one because, let's face it, who has buttermilk in their fridge at all times? And the store makes you purchase a huge container and it ends up going to waste. Plus, buttermilk is high in calories so my version is healthier. I have skim milk in my fridge so I used that. Here's the original and my modified.

Original:

1/2 cup flour
1/2 cup rolled oats
2 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 tbs vegetable oil
2 egg whites OR 1 egg

Mine:
1/2 cup flour
1/2 cup rolled oats
2 equal packets
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 cup milk (up to about 3/4 cup... this will depend on how fluffy or thin you like your pancakes)
2 tbs vegetable oil
1 egg

Procedure:

With hand mixer or wooden spoon beat all ingredients until smooth. I used my Kitchen Aid. One of the best kitchen items ever!
Pour pancake mixture onto a griddle or pan. I have the Griddler and I used that. Grease or non grease your pan according to your pan's directions.
Cook until puffed and bubbling around the edges; then turn over. Cook until golden brown. Serve with toppings of your choice.

Notes: Ma (Dolores) White really liked these.

Southwestern Vegetable Soup

At Christmas, Aunt Charlotte said this recipe is a must to make. I agree 100%. This soup is fantastic and super easy. If you can open up cans, you can make this awesome soup. And do it! You will be pleasantly surprised. The tortillas dissolve in the soup so it gives the broth a corny taste. Enjoy!!!

Ingredients:

6 cups chicken broth
1 - 14oz can diced tomatoes, with liquid
1 cup water
1 can red kidney beans, with liquid
1 cup frozen yellow cut corn (I used a can of corn, drained)
1 cup frozen green beans (I used a can of green beans, drained)
1 - 4oz can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
 1 1/2 tsp chili powder
1 1/2 garlic powder
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

Procedure:

Combine all the soup ingredients in a large saucepan or soup pot over high heat.
(Be sure to mince the corn tortillas into small pieces with a knife before adding to the soup)
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hr, or until the soup has thickened and the tortilla pieces have mostly dissolved.

To serve: soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

With the cheese and tortilla chips:

Russian Fluff

This was Mike's request for the week. I don't think he can resist any form of meat pie! I have to be honest, I wasn't 100% sold on this one, I figured it would be one I would make later on. I don't like peas nor mushrooms so it had 2 strikes in my book from the start. But, I'm very glad I made it because it is yummy and I will make it again. It tastes better than it looks for sure!

Notes: This one is from Mrs. Ziebell

Ingredients:

1 lb ground beef (I used ground turkey)
1/2 tsp salt
1/2 tsp pepper
1 onion chopped fine
1 green pepper chopped fine
1 can tomato soup
1 cup rice (uncooked)
1 can mushrooms (I used fresh mushrooms)
1 can peas,do not drain... dump the whole thing into the mix!
4 strips uncooked bacon

Procedure:

Brown ground beef and onion. Put a little oil in a pan on the stove and once hot, put the onions in to cook for about 3 minutes, then put the ground beef in to brown. I put some salt & pepper in this mix, I just can't not season meat.Once browned....
Mix together all ingredients in a large bowl, then place in casserole pan (8x8 pan works). 
Season again with a little salt & pepper.
Put bacon strips on top.
Bake until bacon strips are cooked, about 45 minutes.

Yummy. The only thing I will do differently next time is that I will not drain the peas. The small amount of water is necessary to help the rice finish cooking. We had a few bites of rice that weren't completely done. So I rectified the recipe for you guys. Enjoy!

Below is a picture of what the dish looks like uncooked and without the bacon strips on top. This if for all of you who question what the dish is suppose to look like prior to baking. Hope it helps a little. If your dish looks like this, put the bacon on top and put it in the oven!

Bow Tie Pasta w/ Sausage & Peppers

This recipe is one of my favorites!!

Ingredients:

6 oz pkg dried bow tie pasta (I used the mini ones)
12 oz Italian sausage links (I used 3 sausages & cut them into 6 or 7 pieces)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 large red pepper,diced
1 large green pepper, diced
1 cup mushrooms (I don't like mushrooms so I left them out)
2/3 cup chicken broth
1 to 2 tbsp basil 
2 tsp cornstarch
1 large tomato, diced (not included in the pic cuz I forgot to put it in!)

Procedure:

Cook pasta. While pasta is cooking, chop onion, red pepper, green pepper and mushrooms.
Put tbsp of EVOO in large pan. Once heated, saute the onion, red pepper, green pepper and mushrooms for about 5 minutes on medium heat (can add black pepper and a little salt). Add the sausage and cook until sausage is done.
Combine broth, basil & cornstarch in a liquid measuring cup and mix until combined. Add that mixture to the sausage mixture. Cook and stir until thickened & bubbly, about 2 minutes. Turn heat off. Stir in tomato and enjoy!

Taffy Apple Salad

Ingrediants:

1 - 15oz chuck pineapple, reserve juice
2 cups miniature marshmallows (The store only had regular sized so I cut them up into 4)
1 egg, beaten
1 tbs flour
1 1/2 cups peanuts
1 1/2 tbs white or apple cider vinegar
1/2 cup sugar
2 cups chopped apple (unpeeled)
1 - 8oz cool whip

Procedure:

Cut pineapples in half.
Mix drained pineapple and marshmallows in a large bowl, refrigerate & let set overnight.

Mix pineapple juice, sugar, flour, egg, and vinegar. Heat until boiling, cook until thickened. Cool. Store in refrigerator overnight.

Next day: Combine thickened juice mixture with cool whip. Add remaining ingredients (apples and peanuts), plus pineapple-marshmallow mixture. Let set in refrigerator for 6 to 8 hrs.

Notes: My great grandma (Gram) Loretta Serafino brought this to parties.

My Note: I started making this salad at noon for a party at 7pm because I didn't look to see if I needed to cool anything overnight. It worked out, but I know its way better if you follow the directions exactly. This one is awesome.

Banana Split Cake

Base of Cake- Two options!

Graham Cracker Mixture

1 cup flour
1/2 cup nuts
1/4 cup brown sugar
1 stick butter or margarine *I only use butter when baking.

OR (below is what I used for my cake)

2 cups crushed graham crackers
1/4 lb butter (I used one stick of salted butter)

Powdered Sugar Mixture
Beat until fluffy-

2 cups powdered sugar
2 eggs
1/2 lb butter (I used one stick of salted butter)
1 tsp vanilla

Press graham cracker mixture together into 9x13 pan. Then pour powdered sugar mixture on top of graham cracker mixture. Bake at 350 for 15 minutes.

*Original recipe leaves out the step of combining the two mixtures prior to baking. So what I originally did was baked the graham cracker mixture first. When I was making the powdered sugar mixture, I realized that needed to be cooked too so I don't give anyone food poisoning from uncooked eggs! I had to pour the mixture on top of the already cooked graham cracker mixture and bake again. Yikes. I worked out OK but just don't want you guys to get anyone sick by following this one exactly!

Once the crust is done and cooled:

2 cups crushed pineapple
14oz strawberries
4 bananas
container of cool whip
1 cup peanuts
cherries

1. drain 2 cups crushed pineapple and spread it on top of the graham cracker mixture.
2. Cut strawberries in half and place on top of pineapple. (Since out of season, I used a 14oz pkg frozen diced strawberries and let those defrost prior to putting on the cake.)
3. Slice 4 bananas and place on top of strawberries (I cut them into little circles but I guess you could just cut in half)
4. Spread defrosted container of Cool Whip on top of bananas.
5. Garnish with cherries and nuts.

Chill overnight or at least 2 hours.