We were very lucky, because my Aunt married a high ranking officer, she received pictures on everything. A photographer followed them around. 

                                                    Mary

Thanks Deb I'm going to try this one tonight. Sound really good.

                                               Mary

ohhhhh sounds like another good one.

                         Mary

bump

Mary or Gina

do you have any good rissotto recipes? 

Italian Fennel And Onion Risotto (with peas)

Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium to large onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
A few little pieces of the fennel green leftovers
1/2 cup dry white wine, Chardonnay, Sauvignon Blanc or Pinot Grigio
6 cups chicken stock, preferably homemade
1/2 cup Pecorino Romano cheese
2 T butter or yogurt butter
1/4 cup fresh, finely diced, Italian Parsley
!/4 cup grated Parmigiano-Reggiano

Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel green scraps.

In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.

Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.

Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.

Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.

Add the onions and fennel back in with all their incredibly flavorful juices.

Also, add the wine and let it reduce by about 3/4.

Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.

Add more stock. You don't have to stir this time but make sure the rice is completely covered again.

And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.

Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.

Let the dish stand for about 5-7 minutes and the flavors will meld a bit more.

Serve in bowls

Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.

I made it too. It was fast ,easy and delicious. Thanks Deb

                                                Mary

 
Skillet Sausage and Cabbage

1 (16-ounce) package Eckrich kielbasa sausage, cut into 1-inch pieces
2 medium onions, thinly sliced
2 green bell peppers, cut into strips
6 cups coarsely chopped cabbage
1 1/2 cups dry white wine or chicken broth
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Add onions and bell peppers to skillet, and sauté 2 to 3 minutes. Add cabbage, and cook, stirring often, 8 minutes. Add sausage, wine, and remaining ingredients. Reduce heat to medium-low, and cook 10 minutes or until cabbage is tender. Serve immediately.

OMG you two are so funny--is that Bear sticking out his tongue? And love the beef cake pictures--ooops were those cheese cakes?

Thanks for the new supper recipes you two!!! And for the good laughs!

Can you imagine having the job to paint a cats a** ROTFLMpaintedAO!!!

Everytime I read this thread I am running down to WallMart to get ingredients and try the recipies out - Thank you!! There have been some great m,eals posted her.. my husband now thinks this board in not so bad afterall.

Deb we make this too only we leave out the pine nuts. I love it.  I'll have to try and find the recipe we have that is similar but we pickle everything. I'll look tomorrow when I go to the Aunts.

                                            Mary

Deb our Caponata is a bit different from yours

2 large green peppers, seeded and chopped(2 c)

3 small onions, chopped (1 1/2 c)

1/2 c of olive oil (divided)

4 ribs celery chopped (1 1/2 c)

2 med. eggplants diced (6 c)

2 (28 oz) can of peeled tomatoes

1 (16oz) can of black olives pitted, drained, and sliced

1 (2 oz) jar of green olives pitted , drained and sliced

2 tablespoons of capers

1/2 cup of vinegar mixed with 2 tablespoons of sugar

2 cloves of garlic (halved)

In a large skillet saute peppers and onions in 1/4 cup of oil until crisp-tender,about 10 minutes, stirring frequently.Add celery and eggplant and cook and stir till eggplant is limp, adding remaining 1/4 c of oil as needed. Stir in tomatoes, olives,capers and 1/4 cup of vinegar mixture. Cook uncovered over low heat 15 min. Transfer mixture to large bowl, add remaining 1/4 c vinegar and toss lightly.Bury garlic in mixture. Cover tightly with foil or plastic wrap and store in refrigerator 24 hours to blend flavors. Makes about 10 cups. Serve Cold.

                                         Mary

tomatoes country style

2 slices of bacon

1 small onion

1 can tomatoes or 1 lb tomatoes

1/4 tsp celery seeds

salt pepper to taste

cook bacon till crisp, remove from skillet and drain

slice onion and separate into rings

cook in bacon fat until tender but not brown

add tomatoes and celery seeds heat

season with salt an pepper to taste

served topped with crumbled bacon.

This is out of the Country Farm Journal 

                                                           Mary

     Cowboy Buttermilk Coffee Cake

I'm hoping this works so I won't have to type it in. This chowder is so good and so easy . The corn lover will really like this one.

We don't do cookies on Easter. We do the Italian Meat Pies, Rice pies. Hard pastry knots, and egg bread. Notice I am not using the Italian name because I have no clue how to spell them.LOL

                                              Mary

                                       Pickled Caponata

fry each veg separate in olive oil, peppers, eggplant. onions, add chopped celery,capers,green olives, black olives(Italian kind) garlic ,1 ripe tomato (puree) salt ,sugar, and last add cider vinegar to your taste. Sorry guys but my grandmother never wrote how much.LOL mix and refrigerate or can in 1/2 pint jars and boil for 20 min.

                                               Mary

Deb you are terrible.

  Susan basket cheese is a soft cheese that they sell around Easter time. It is packed in a plastic basket hence the name. It's like mozzarella but a little softer so it can be mixed in .I went to google and got a picture, if you go there it will tell you all about it. Just type in basket cheese. The pie dishes(glass) we use are 10 inch across for the large and 8in for the small.

                                   Rice pie (sweet pie)

1/4 lb. rice

1 1/2 cup sugar

1 1/2 lb of ricotta

6 egg yolks

2 teaspoon citron or 1 teaspoon orange peel

2 teaspoons vanilla

Boil rice about 20 min. When cool add sugar and mix together

Cream the ricotta and mix well with well beaten egg yolks, add citron/orange peel and vanilla. Combine the two mixtures and beat well. Pour into deep pie plate lined with pastry dough. Cut strips of pastry and lattice fashion over the top.

Bake 350 degrees about 1 hour or until golden brown.

                                      Pastry

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 cup sugar

2 tablespoons butter or Crisco

3 eggs

Mix dry ingredients together with shorting and eggs. Roll out on floured board.

• 2 cloves garlic, crushed
• 1 teaspoon rosemary, chopped
• 2 anchovies packed in oil, drained and roughly chopped
• 1 cup white wine vinegar
• 2 pounds leg of spring lamb (suckling lamb)
• salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 cup dry white wine

Using a mortar and pestle or a blender, crush garlic, rosemary and anchovies into a paste. Add the vinegar a little at a time, stirring until the sauce is well blended. Transfer to a bowl, and cover.

Cut the lamb into 3/4-inch pieces and season with salt and pepper. In a skillet over medium-high heat, warm the olive oil and add the lamb pieces. Sauté until well browned on all sides. (If the pan is too crowded, do this in batches.) Pour in the wine and bring to a simmer, then add the vinegar sauce. Reduce the heat to low, cover, and cook for 2 hours, stirring often. Allow to sit for at least 30 minutes before serving. Serves 4 to 6