Martha Washington Candy

This is a recipe my mother has been making since I was a child. It is one of my favorite holiday candies and it has become something of a tradition in our family. It's not difficult to make and once you've tried it you'll love it!

1. 2 pounds sifted confectioners' sugar
2. 1 can sweetened condensed milk
3. 2 cups flaked coconut
4. 1 stick butter or margarine, melted (4 ounces)
5. 3 cups chopped pecans
6. Dipping Chocolate, melted (It is easiest to use two cans of milk chocolate cake frosting, melted in the microwave.)

Mix all ingredients together, shape into balls just a bit larger than golf balls, then chill until the batter has hardened. Dip chilled balls in dipping chocolate and let cool. Store in airtight container in refrigerator.

 

Enjoy!

C

Meatballs

This is a very simple recipe for meatballs that I got from an Italian lady I worked with at General Telephone in the mid-eighties. It adds a bit of zest to any spaghetti dinner you’re planning. Also, if you’re looking for a really good recipe for hamburgers to zip your old one, you can always mix this up and shape them into patties which you can then grill or fry according to your personal preference. However you choose to serve this one, it will not disappoint.

Extra-virgin olive oil
1 large onion, finely diced

2 Tablespoons Salt (Use the tablespoon from your kitchen utensil drawer, not your measuring spoons.)

2 cloves garlic, smashed and chopped

A big pinch of crushed red pepper

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup grated Parmesan cheese

1/4 cup finely chopped fresh Italian parsley leaves

1 cup breadcrumbs   

1/2 cup water

 

Preheat the oven to 350 degrees.

Coat a large frying pan with olive oil, add the onions and 1 tablespoon salt, and sauté over medium heat for about 5 to 7 minutes. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmesan, parsley and bread crumbs. You’ll need to get in there with your hands to thoroughly mix the ingredients. Add the onion mixture and another tablespoon of salt, and continue mixing. Add the water and mix the whole thing again. The mixture should be quite wet.

Shape the meat into desired size. The meatballs should be about the same size as a golf ball. Coat your frying pan with olive oil again and bring to a medium-high heat. Brown the meatballs on all sides. Then place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through.

 

Makes 18-20 meatballs depending on how large or small you shape them.

 

If you haven’t made your own pasta sauce, use the bottled brand of your choice. My current favorite is the Tomato, Garlic, and Onion variety of Ragu. Add your meatballs to the sauce and cook over medium heat in a sauce pan until hot.

 

This is really good served on a bed of Fettuccine noodles, sprinkled generously with Parmesan cheese, and garlic bread.

Enjoy!

C

Ranch Style Baked Beans

This is a very easy, very delicious recipe. I got it from my grandmother several years ago and it continues to please both guests and family members every time I make it. If only all recipes were this good.

 

Preheat oven to 400 degrees.

 

1 pound ground beef

1 package onion soup mix

1/2 cup water

1 cup ketchup

2 tablespoons yellow mustard

2 teaspoons cider vinegar

2 cans Pork and Beans

1 can Kidney Beans

1/2 pound shredded cheddar cheese

 

Brown ground beef and drain. Add remaining ingredients, except cheese, and mix well. Pour into a 13x9 inch cassreole dish and scatter the cheese over the top. Bake at 400 degrees for thirty minutes.

 

Serve with bread of choice.

 

Enjoy!

C

Huevos Rancheros

This is a recipe I got several years ago but I do not recall who or where I got it. It's a very easy dish to prepare. Not only for breakfast, it can be served at a brunch or dinner party, depending upon who you're entertaining. If you aren't a fan of spicy foods, leave this one alone. If you are, enjoy!

Preheat oven to 350 degrees.

1 pound sausage meat.

Fry one pound sausage meat, mild or hot depending on taste, until done. Fry it as if it were ground beef. Drain grease from the cooked sausage.

1 small onion, chopped.
1 dozen eggs
1/2 cup water
1 pound shredded cheddar cheese
1 teaspoon Salt
1 teaspoon Black Pepper

Crack eggs in a large bowl. Take a wire whisk and scramble the eggs until well mixed. Add onion, water, cheese, salt, and pepper, and mix again with the whisk. Pour into a 13 x 9 inch casserole dish. Mix in the sausage meat, spreading evenly throughout the egg mixture.

 

Bake at 350 degrees for 20 - 30 minutes or until the egg and sausage mixture is without any liquids left within and browned slightly on top.

 

Take one 12 ounce bottle of Chili Sauce and pour into a sauce pan. Cook over medium heat until hot. Spread the hot Chili Sauce evenly over the egg mixture.

 

Take 2 - 3 tablespoons of Chili Powder and sprinkle evenly over the entire dish. (I personally use 3 tablespoons.)

 

This is best served with either toast or flour tortillas. If you use the tortillas, prepare the dish as you would a burrito.

Enjoy!
C

Cottage Pie

This is a traditional British dish that is quite similar to Shepherds Pie. It’s an easy dish to prepare and is a hit with everyone from family to guests. It’s also less expensive than Shepherds Pie due to the absence of lamb in the recipe. This is really good on a fall or winter day.

Preheat oven to 350 degrees.

Meat and Potatoes
½ pound ground beef
½ pound ground pork
1 15 ounce can original Veg All, drained
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground meats until brown and drain, saving 2 tablespoons of the grease. Stir in the vegetables.

To make the gravy: in a sauce pan, combine the grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the meat and vegetables.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next, spoon in your fried meats, vegetables, and the gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat/vegetables and gravy and evenly spread the potatoes over all. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

C

Kaldomar

Kaldomar is a dish that is very common in Scandinavian countries. I found this recipe several years ago while surfing the net looking for an easy recipe for egg rolls and first prepared it as an experiment of sorts to see what it was like. It is delicious! And it is also very easy to prepare. Extremely popular throughout Europe and some states in the American Midwest, one taste and you'll be a fan as well.

 

2 -3 quarts boiling water
1 large cabbage
1 lb lean ground beef
1 lb lean ground pork
1 1/2 cups Pepperidge Farm breadcrumbs
1 small onion, minced
1 egg
2 teaspoons salt
1/2 teaspoon ground allspice
1 cup milk
2 tablespoons butter, melted
1/2 cup whipping cream

 

Preheat oven to 300°F

Butter a 13 x 9 inch baking pan and set aside.

 

Remove sixteen large and intact outer leaves from cabbage. Cook the leaves in boiling water for one minute or until softened and drain on paper towels.

 

In a large bowl, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with an electric mixer on high speed until mixture is light and fluffy, approximately 10 minutes.

 

Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in the buttered baking pan, with the loose ends of the leaves on the bottom. Brush rolls with melted butter. Bake for 1 hour.

 

Drain juices from the pan into a large skillet. Over high heat, bring juices to a rolling boil and cook until reduced to make a shiny glaze. Slowly stir the cream into the glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl and pour the sauce over them.

 

Serve hot.

 

Makes eight servings or sixteen cabbage rolls.

 

Enjoy!

C

Chop Suey

Contrary to popular belief, Chop Suey is a Chinese dish that did not originate in China. It is in fact American. Chop Suey became popular in the 1950's after the US armed forces returned from the Orient following the Korean War with a host of new culinary sensations that resulted in an explosion of Chinese restaurants here in the USA. No one knows exactly who first came up with Chop Suey, but it was quickly established that this dish wasn't a gift from the Chinese. (In fact, in the Chinese language "chop suey" literally translates as garbage.) But this one quickly became a huge hit with Americans who didn't know it was an invention of our own. Its popularity waned in the 70's after more authentic Chinese restaurants became the norm around the country. There are many recipes for Chop Suey but this one is my favorite. I originally got it from a Julia Child cookbook over twenty-five years ago and I still make it today.

1/4 cup shortening

1 pound stir fry cut beef

1 cup diced onions

1 1/2 cups chopped, raw cabbage

1 teaspoon salt

1 teaspoon black pepper

1 1/2 cups hot water

1/2 can green peas with carrots

2/3 cup cold water

2 1/2 tablespoons corn starch

3 tablespoons soy sauce

2 teaspoons sugar

1 12 ounce package La Choy chow mein noodles

 

Cut the stir fry beef into 1-2 inch chunks. Melt the shortening in a frying pan and then add the beef and onions, and fry until the beef is done. Drain the excess shortening from the meat and onions.

 

Add in the cabbage, salt and pepper, hot water, and peas with carrots. Bring to a boil. Then turn down heat, cover and simmer for five minutes, stirring occasionally.

 

In a separate bowl, combine the cold water, corn starch, soy sauce, and sugar. Mix well and pour over the meat and vegetables in your frying pan. Cook over medium heat for five minutes or until thickened to taste, stirring constantly.

 

Take one 12 ounce package of La Choy chow mein noodles and prepare as directed. Stir into the meat and vegetables.

 

Serve while hot. This one heats over quite well, too!

 

Enjoy!

C

Ema Datshi

Ema Datshi is a national dish of Bhutan. It is traditionally screaming hot, as are most Bhutanese dishes, but it is very good and also a perfect way to liven up any dinner party you want to give. I originally got this recipe from a British friend who didn't warn me ahead of time just how hot it is, and while I am not generally a fan of really hot foods, I found this to be delicious! If you can't stand hot, spicy foods, leave this one alone. If you can, you'll thank me for sharing this.

8 ounces chili peppers (green and of medium hotness, cut lengthwise)
1 onion, chopped lengthwise
2 tomatoes
8 ounces Danish Feta cheese (The cheese used in the Bhutanese recipe cannot be found outside Bhutan.)
5 cloves of garlic, finely crushed
3 leaves of cilantro
2 tablespoons vegetable oil
4 cups cooked red or white rice

Put the chilies and chopped onions in a pot of water (about 12 ounces). Add the vegetable oil. Then boil on medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 minutes.

Add cheese and let it remain for 2-3 minutes.

Add coriander and turn off the heat. Stir. Put a lid on the pot for another 2-3 minutes.

Serve a plate at a time on a bed of red or white rice.

Enjoy!
C

Easy Potato Soup

This is a very easy recipe that I learned from my dad. It really hits the spot on a cool autumn day.

 

4 large potatoes

1/2 large sweet onion

1 small canned ham

2 cans Swanson chicken broth

 

Wash your potatoes, peel them, wash them again and dice them up. Put in a soup pot. Wash and peel your onion. Cut it half in two and dice up one half for the soup. Add to potatoes. (I always put the other half of the onion in a ziplock bag and refrigerate for later use.) Open your canned ham, drain, and then cut it into bite size pieces. Add to the potatoes and onions. Lastly, pour the two cans of chicken broth over your other ingredients. If all ingredients aren't covered by the broth, add extra until they are. Stir well.

 

Bring to a boil then cover, reduce heat, and simmer until the potatoes are tender. This usually takes about an hour. Stir occasionally.

 

When the soup is almost ready, you will need to take one cup of milk and one and a half tablespoons of corn starch, mixed well together, and add to the soup as a thickener. Remove from heat when your soup is the consistency you desire.

 

This is really good served with shredded cheddar cheese on top and oyster crackers, or with cornbread. Either way it's a winner.

 

Enjoy!

 

C

Delicious Lamb Chops Recipe

I realize lamb isn't everyone's cup of tea but this recipe is easy, delicious, and will make a fan out of anyone who doubts that lamb can be delicious. I don't recall where I got this recipe from but it has livened many a dinner party for me. You will need a small skillet with its lid.

 

2 lamb chops (approximately 1 pound.)

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon minced onion

1/3 cup lemon juice

2/3 cup water

 

Slowly heat the olive oil in skillet. Add the lamb chops and brown well on both sides (approximately five minutes.)

 

Add the remaining ingredients together in a bowl and mix well. Pour over the lamb chops in the skillet. Bring to a boil. Reduce heat and simmer, covered, for about forty minutes or until the lamb is tender. Remove chops.

 

Thicken the oil mixture in your skillet with 1 tablespoon corn starch and 1/2 cup water. Bring to a thick consistency.

 

Serve your lamb chops with white rice (prepared as per manufacturers instructions) and gravy.

 

(You can double and/or triple the ingredients as necessary.)

 

Enjoy!

 

C

Lemon Daiquiries

You’ll need your blender for this one.

1 ½ cups Bacardi Dark Rum
1 can Minute Maid frozen lemonade (thawed)
½ can water
½ blender pitcher of crushed ice

Combine the above ingredients in your blender and mix on high for about a minute. Serve in chilled glasses.

Warning: This may have the consistency of a milkshake but it has the effect of morphine if you overdo it.

Enjoy!

C

Peanut Butter - Potato Pinwheels

This is a recipe I got from my mother. It is very easy to make and is a delicious candy to serve on any occasion.

1/4 cup mashed potato flakes
2 tablespoons milk
1 teaspoon vanilla flavoring
1 pinch of salt
1 sixteen ounce package of confectioner's sugar
1/2 cup creamy peanut butter

Combine mashed potato flakes, milk, vanilla flavoring, and salt in a bowl. Mix well. Stir in the confectioner's sugar until it reaches the consistency of dough. Chill in the refrigerator for 1 hour.

 

Place a length of wax paper on your countertop. Take the potato dough from the fridge and knead it into a rectangular shape about 1/4 inch thick. Spread the peanut butter onto the dough until you've completely covered it. Then, being careful not to "tear" your dough, roll it into a log. Refrigerate for another hour.

 

Cut your candy into pinwheels and serve.

 

Enjoy!

Carey

Shepherd's Pie

This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!

Preheat oven to 350 degrees.

Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe

2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.

To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.

Enjoy!

Carey

Italian Chicken

4 boneless, skinless chicken breasts
Pasta Sauce
Shredded Mozzarella Cheese

Preheat oven to 400 degrees.

 

Wash your chicken breasts and place them on a lightly greased baking pan. Bake for twenty minutes. Remove from oven.

 

If you haven't made your own pasta sauce, use any brand you like (my current favorite is the tomato, garlic, and onion variety from Ragu.) Put three to four tablespoons of pasta sauce over each piece of chicken. (Don't use the tablespoon from your measuring spoons; use a tablespoon from your kitchen utensils drawer.)

 

Lightly sprinkle each chicken breast with the shredded mozzarella cheese.

 

Return to oven and continue baking for another fifteen to twenty minutes.

 

Serve with any vegetable(s) you like and either garlic bread or rolls.

 

Enjoy!

Carey

Loaded Potatoes 2.0

This is a delicious dish that isn't very hard to prepare. I got this recipe from a lady I used to work with who was always bringing in goodies for the rest of us. I make it for guests and occasionally just for myself. LOL.

4 large boneless, skinless chicken breasts
2 dozen red potatoes
1 pound peppered bacon
1 packet onion soup mix
1 pound shredded cheddar cheese (mild or sharp according to personal taste)

Preheat oven to 400 degrees.

Take four large boneless, skinless chicken breasts and place them on a greased pizza pan. Sprinkle lightly with garlic salt. Bake for thirty minutes or until they fork tenderly; cut into bite sized pieces when done.

Turn the oven temperature down to 350 degrees.

Take two dozen red potatoes, wash them thoroughly and cut each potato in half. Boil until tender (about half an hour to 45 minutes depending on the size of the pan you use.) Drain in a colander.

Fry one pound peppered bacon until crispy. Drain grease from the bacon and cut into pieces roughly the same size as the chicken chunks you’ve already prepared.

Put your potatoes into a casserole dish, add the chicken and bacon, and stir it all together until well mixed.

Prepare one packet of onion soup mix per directions. Pour over the meat and potatoes. Sprinkle one pound of shredded cheddar cheese over everything.

Bake at 350 degrees until the cheese is melted and slightly browned (about fifteen to twenty minutes.)

Serve with steamed vegetables (Bird’s Eye make a delicious blend called Asian Medley that you can find in the frozen food section of your grocery store) and whichever bread you choose.

Enjoy!

Carey

 

Easy Peanut Butter Fudge

The name says it all.

 

Origin of recipe: Who knows?

 

Take a 9 x 7 casserole dish and grease with margarine.

 

2 cans milk chocolate cake frosting (Whatever brand you like.)

2 cups creamy peanut butter (Whatever brand you like; if you're feeling adventurous use chunky peanut butter!)

 

Melt the cake frosting in your microwave. (Be sure to peel away all the aluminum sealant from under the lids or you'll be sorry.) This will take 1-2 minutes depending on the power of your microwave.

 

Once melted, pour the frosting into a mixing bowl and add in the peanut butter. Take a spatula and beat the hell out of the whole mixture! The aim is to have everything stirred together until it is a creamy consistency.

 

Pour into the greased dish and chill in the refrigerator overnight.

 

The next day cut into bite size squares and serve.

 

You can thank me later.

 

Enjoy!

 

Carey

Tex Mex Lasagne

This recipe was given to me by my mother. She got it either from a Spanish class my sister took in high school or a friend who's since passed away. How it came into my family is not important. All you need to know is that a. it's delicious b. it is incredibly easy to prepare and c. you will never again wonder what to make for guests... unless you're a vegetarian.

 

Preheat oven to 350 degrees.

 

1 pound ground beef

1 can cream of chicken soup

1 can cream of mushroom soup

8 ounces Picante sauce (I use the medium variety but you use whatever you like best.)

1 large bag shredded cheddar cheese

1 bag Tostitos Rounds

 

Brown ground beef and drain. Set aside.

 

In a sauce pan, combine cream soups and Picante sauce and cook over medium heat until hot, stirring frequently to prevent sauce from burning to the bottom of the pan. Add the meat. Remove from heat.

 

Crush 1/2 bag Tostitos and spread evenly in the bottom of a casserole dish. Next, spoon your meat and sauce mixture over the crushed chips until you have an even layer. Evenly spread the cheese over the top of the meat and sauce. Use whole Tostito Rounds to make rows of chips along the top of the casserole. (You'll wind up with three or four rows if you place them "longways" and five or six rows if you place them "shortways.")

 

Bake at 350 degrees for twenty minutes.

 

Serve with rolls of your choice and a green salad if desired.

 

Enjoy!

 

Carey

Malva Pudding

This is a traditional South African dessert. It is absolutely delicious and will compliment any gathering from a formal dinner party to something sweet to serve when just having friends over for coffee or tea. It's also very easy to prepare. The name is derived from its consistency when done.

 

Preheat oven to 350 degrees.

Cake

3/4 cup sugar
2 large eggs
1 tablespoon apricot jam (or preserves, chopped very finely)
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon butter (a generous tablespoon)
1 teaspoon vinegar
1/3 cup milk

Sauce

3/4 cup fresh cream
1 stick butter
3/4 cup sugar
1/3 cup hot water
1 teaspoon vanilla flavoring

Beat or whip the sugar and eggs (preferably in a food processor but if you don't have one then a hand mixer will do just as well) until thick and lemon colored. Then, add the apricot jelly or preserves and mix thoroughly.

Sieve together the flour, soda and salt in a sifter to thoroughly mix them and to also get any lumps out of the flour. Melt the butter without bringing it to a boil and add the vinegar. Add this mixture, along with the milk, to the eggs and sugar, alternately adding in the flour. Beat well.

 

Bake at 350 degrees for 45 - 50 minutes.

 

In a sauce pan, melt together the ingredients for the sauce but again do not bring it to a boil and stir occasionally to prevent the ingredients from separating.

 

When the cake has baked 20 - 25 minutes, take it out of oven and make five or six holes - at intervals - in it with the blunt end of a wooden spoon. Gently pour the sauce over the pudding. Return to the oven for the remainder of the baking time.

 

This is delicious served warm or cold.

 

Makes roughly 4 servings. You can double the ingredients if necessary if serving more guests.

 

Enjoy!

 

Carey

Quick and Easy Tuna Salad

This is always a favorite. And you can get creative with it all you like.

2 five ounce cans of tuna
2 boiled eggs
1/2 bell pepper
1 handful of cashew pieces
4 ounces sweet pickle relish
Yellow mustard

Chop up your boiled eggs and bell pepper. Add the two cans of tuna. (I use Chicken of the Sea brand tuna packed in spring water and I do not drain off the water.) Mix in the pickle relish and throw in the cashew pieces. Use just enough yellow mustard to make it all stick together or to taste. Using a fork, stir all ingredients until they are evenly mixed. (My friend Debbie Ryan adds some chopped jalapenos as well.)  Chill in the refrigerator for 2-3 hours.

This is best served on lightly toasted bread.

Enjoy!

Carey

Meatloaf Recipe

Whenever I make meatloaf, this is the recipe I use. Wanna know where I got it? From Joan Crawford. That's right, from Joan Crawford. She included it in her second memoir My Way of Life. It is by far the best meatloaf recipe I've ever tried and once you make it you'll never use another recipe again.

Preheat oven to 350 degrees.

2 pounds ground sirloin

1 pound ground veal

1 pound sausage meat

Mix together using your hands to completely combine the meats. Set aside.

Chop one medium purple onion and one large red bell pepper. Saute in just enough extra virgin olive oil to moisten the onions and peppers. Add to meat. Add three large eggs and 2 tablespoons garlic salt. Next fold in one small bottle of A-1 sauce and 1 cup flour. Again, use your hands to completely combine all ingredients

Form your meatloaf and "hide" four boiled eggs within, along the length of the meatloaf. Place the meatloaf on a lightly greased broiler pan.

To make the glaze, mix together 1/4 cup ketchup and 1/2 cup A-1 sauce. Apply as much as or little as you like on top of the meatloaf, using a brush to evenly spread the glaze.

Cover the broiler pan completely with aluminum foil being careful not to touch the top of your meatloaf with the foil.

Bake at 350 degrees for one hour.

Enjoy!

Carey

Homemade Pasta Sauce

My scratch Pasta Sauce recipe. It's very easy to make and most importantly you can get creative with this.

4 lbs fresh Roma tomatoes. (Wash and put in boiling water for about 1 minute. Follow this with cold water. Then you can easily remove the peelings by hand. Chop tomatoes into small chunks.)
2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar

Heat olive oil over medium heat in a large saucepan. Add onion, basil, garlic and salt and saute until onion is tender, approximately 5 minutes, stirring constantly to prevent scorching.

Add tomatoes, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.

Remove parsley.

Enjoy!

Carey

Ziti and Sausages

1 pack Sweet Italian Sausage – 4 links

1 medium onion

1 medium bell pepper

1 box Ziti

¾ cup Extra Virgin Olive Oil

1 tablespoon garlic salt

Pasta sauce

Cut each link of sausage into four strips and then cut each strip in two. Chop your onion and pepper. In a frying pan, use ¼ cup olive oil and fry your sausages and vegetables until done.

Boil one box of Ziti until the pasta is tender and drain. Return pasta to the pan. Drizzle with ¾ cup Extra Virgin Olive Oil and 1 tablespoon garlic salt. Mix well with a wooden spoon.

If you haven’t made your own pasta sauce, you’ll need to heat one jar of whichever sauce you choose. (My favorite is the tomato, garlic, and onion variety from Ragu.)

You’ll want to do this a plate at a time. On a bed of Ziti, put a generous helping of sausages and vegetables and a light covering of pasta sauce. Sprinkle with parmesan cheese and serve with garlic toast.

Enjoy!

 

Carey