This isn't good for you.  It's good,,,,,but not good FOR you.    That said- it happens to be a great recipe for a side dish.  Just make sure you don't serve a heavy main dish with it!  That would be a killer.
      An elderly relative of a friend wrote out this recipe for me on an envelope. (I still have that envelope  in my recipe box!) This was a long time ago-- before cholesterol was invented....
      If I were marooned on a desert island, this may be what I'd like to have to eat- it would stick to the ribs and would, no doubt, hold me over till the next cruise ship happened to stop by.


                                         RICE CASSEROLE

1 green pepper
1 onion
1 cup celery
    Chop these and saute together in butter. Set aside.

Blend together in a large sauce pan:
    3 Tbl fliour
    1 Tbl  butter
    1 tsp salt
    1/2 tsp pepper
    3 Tbl ketchup
    1 Tbl Worcestershire sauce
    1/2 tsp garlic salt
Add:
    3/4 cup sherry
    3/4 cup milk
    1 cup mayonnaise
   
Cook over low heat, stirring occasionally.

In a separate pan, cook rice- (enough to make) 3 cups of rice

Add 1 1/2 lbs cooked shrimp to rice.  Add 1 can of crabmeat to rice. Add the sauted chopped vegetables---the pepper, onion, and celery.
Mix together this rice mixture with the cooked sauce mixture.
Turn into a greased casserole and bake at 350 degrees till bubbly.  About 30 minutes.
An altenative for serving:   fill pastry shells( for individual servings) with the rice mixture instead of putting it into a casserole dish. 

It's different- and worth a try!

Let me know if you try it.
                 jacky@northshore1049.com   

     On my To-Do List:   Transfer all the recipes I've collected over the years onto a nice neat computer program. I'm talking about the recipes that I'd cut out of newspapers, and now the creases where I had folded them to fit into my recipe box are all ripped or hanging on by a thread.   And the ones I've jotted down on scrap pieces of paper- like on the back of a dental appointment reminder card or on a paper napkin- they should ALL be computerized.  But ...that's in a perfect world. 
     This recipe is one of those precious, but tattered, newspaper cut-outs.  I've been making it, well, forever. And I've yet to find another cream of broccoli soup that rivals this.  How's THAT for a vote of confidence!
     I hope you try it.


                                        CREAM of BROCCOLI SOUP

1 large bunch broccoli
1 small onion
3 Tbl butter
3 1/2 Tbl flour
4 cups chicken broth
1/2 tsp celery salt
1/8 tsp nutmeg
1 cup cream(light)
Salt and pepper

     Trim the stems and stalks from the broccoli (store them if you intend to use them in another recipe) .  Cut the broccoli flowerets into tiny pieces, chop very fine.  Set aside.   Chop the onion very fine.  Set aside.  Put butter into a soup pot and melt the butter over medium heat.    Add chopped onion to butter and saute, stirring often until onion is tender, about 3 minutes.  Sprinkle flour over onion and stir well. (the flour should disappear into the butter)  Slowly stir broth into flour mixture. Stir often and bring broth mixture to a boil.   
     Gently boil broth mixture , stirring constantly, for 3 minutes.  Add chopped broccoli, celery salt,  and nutmeg.  Stir well, and gently boil the soup till the broccoli is tender, about 15 minutes.  
     When broccoli is tender, pour cream into soup and heat until it is again hot.  Season to taste with salt and pepper.   Serve immediately.  

      Note:  I usually use College Inn Chicken Broth.   Another note: The recipe said this serves 6-- but not in my book!  I always double the recipe--- at the very least!

Hope you try it! 
       jacky@northshore1049.com

     I'll never forget the first time I saw this dish being served.   I was at a friend's party and she brought it out and set it down on a table next to a big bowl of Tostitos.   We all kind of gasped because it looked so amazing! It was a pie plate with a neatly and carefully mounded Mexican-style dip. We were all hungry.  We all wanted to grab a Tostito and dig in - but nobody wanted to ruin it! Certainly nobody wanted to be the first one to decimate this masterpiece.  But finally, the hostess herself just grabbed a Tostito and made the first...incision.   After that, we all became like vultures and descended upon it!   It's a fantastic appetizer and I bet you'll feel proud to serve it!


                                                       TEX MEX

3 avocados- very ripe, peeled, and mashed well
2 Tbl lemon juice
1/4 tsp pepper
1/2 tsp salt
1 cup sour cream
1/2 cup mayonnaise
1 pkg, Taco seasoning

1 can Jalapeno bean dip

1 bunch scallions(chopped)
3 mredium tomatoes(chopped)
1 4 oz can sliced black olives
2 cups shredded cheddar cheese

             In a glass  9" pie plate, evenly spread the Jalapeno dip.   Mix  the first 7 ingredients together  (how's that for saving space and ink?) .   Spread evenly on top of the bean dip. Then sprinkle the  chopped scallions all over the top, then arrange the chopped tomatoes evenly on top of that.  Then layer the sliced olives over that layer -- and top with the shredded cheese.  
Chill for several hours before serving.      Serve with Tostitos or nachos.

Note: when you mix those 7 ingredients together--- warning: it doesn't look very appetizing!- but it will taste wonderful- and all the layers on top of that will make this a good-looking dish!
    
                Let me know if you try it! 

      jacky@northshore1049.com 

     This is a little pick-up pastry that could easily wear many different hats.  It could be part of a dessert buffet or it could be a pleasing contribution to bring to a family gathering (it travels well!).   It could do the trick for a late night sweet-tooth attack.   Or you could even have it first thing in the morning with your coffee or tea.     It's hard NOT to like these little pastry cups!
     There really isn't an overwhelming pecan TASTE- the pecans are so well-blended into the filling.  So you can fool anyone who doesn't like nuts.... (don't try to fool anyone with an allergy to nuts though!!!  please!!)    


                              PECAN CUPS

Dough:  
   3 oz cream cheese
   1/4 lb butter
           Cream together.
Add 1 tsp vanilla and 1 cup unsifted flour
           Refrigerate overnight.

Divide dough into 4 pieces.  Then divide each into 6 pieces.  Form into cups in ungreased cupcake tins.  Just press dough into the tin cups.  

Filling:
   1/2 cup crushed pecans
   1 Tbl soft butter
   3/4 cup brown sugar
   1 tsp vanilla
   1 egg
     Mix together.  Place about 1 tsp of filling in each cup.   Bake about 23 minutes at 350 degrees.
  
     I hope you like these!  Let me know.....
  jacky@northshore1049.com

     I know that's a long title for a recipe.  But I couldn't think up an appropriate adjective to give this shrimp dish a shorter name.....like Succulent Shrimp or Stupendous Shrimp or Spicy Shrimp. The alliteration is great,  but none of them describe the dish properly.  So I decided to just incorporate some of the key ingredients into the title-- tell it like it is.   That gives you a better idea of what the recipe is all about.   Hope you give it a try! 

                       SHRIMP with TOMATOES and CAPERS and GARLIC

Serves 6

2 dozen shrimp, shelled and deveined
2 Tbl olive oil
2 Tbl butter
1 Tbl Garlic, chopped
1 cup tomatoes, diced
2 oz. capers
2 oz. white wine
1 lemon, juiced
1 Tbl chopped fresh parsley
Salt and pepper to taste

Use a heavy duty saute pan.  Heat olive oil and butter in the pan, then add the shrimp, cooking for about 30 seconds on each side.  Add garlic and white wine.  Stir gently.  Add tomatoes and capers.  Stir gently. Season with salt and pepper. Add lemon juice.  Stir to blend all flavors together.   Serve over toasted bread. Sprinkle with chopped fresh parsley.
  Delicious..... 

Let me know if you try it!

jacky@northshore1049.com

     It's always fun to compare and share chicken recipes with other people. "I'll show you mine if you'll show me yours."   I'm always on the lookout for new chicken recipes because it's so easy to get into a rut and just keep making the same chicken dishes time after time, year after year.     Here's a great-tasting recipe and I'm glad I found this one!  Something different!  It's made on the stovetop, and has plenty of juices to use as gravy for a side of white rice. Spoon the extra gravy over the rice.   The chicken tastes .....comforting!  It's very soft and goes down easy...          See if you like it! 

                       CHICKEN and RICE

1 chicken, cut up
1 small onion, minced
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/4 tsp paprika
1 Tbl butter
1/2 cup white wine (I use a Portuguese green wine...a vinho verde) 

Place all ingredients in a large saute pan.  Mix everything together gently in the saute pan so that the chicken has been coated with all  of the ingredients-- and let it all simmer over low heat till the chicken is tender. You may add a little extra wine so there is always plenty of liquid in the pan.  Make white rice in a separate pot--however many servings you need.  When ready to serve, place chicken pieces on a platter.    Spoon juices over it- and serve any extra gravy with the rice. 

Simple. and very flavorful.   Hope you try it!

   jacky@northshore1049.com 
 

 

     ok, so you don't have to slave over a hot beanpot in order to make this recipe.  It's the beans.....they're out of a can.  But don't summon the "Made From Scratch" police.  There are plenty of other parts of the recipe to prepare so that you could claim the dish to be,,,,your own. 
    It's a wonderful baked beans recipe, great all year round- with hotdogs on the grill,  or as a cozy accompaniment to any cold weather entree. Or just serve them with some fresh-baked corn muffins!
    People always seem to remark about what's IN the beanpot,  "Oh! there are sausages in there!" or "I love the apples in there."    Keeps 'em on their toes.,,,


                     BAKED BEANS

1 medium apple, peeled, diced
1/2 cup chopped onion
3 cans (approx, 15 oz.) pork and beans in tomato sauce( Campbell's!)
6 oz. small smoked sausage links, browned, then sliced
1/4 cup raisins
2 Tbl ketchup
2 tsp dry mustard
1/2 tsp cinnamon
     
     In small saucepan, cook appleds and onion in a small amount of boiling water for about 5 minutes.  Then drain.   In a large mixing bowl, stir together cooked apple, onion, the beans, sausage, raisins, ketchup, mustard,  and cinnamon.     Turn bean mixture into a 1 1/2 qt. beanpot or casserole.   Bake, uncovered, in 375 oven for 1 - 1 1/4 hours, stirring once or twice.  Serves 8.

 Hope you like it!
 

     If I told you which World's Fair I was at when I had this recipe in the Hungarian exhibition, you'd know how old I am,,,, So I won't tell you.    But I don't even remember what year it was anyway (not a good sign!)     I do remember being surprised that they told me exactly how to make it, divulged an international secret......
     It's an appetizer- or a first course- an unusual one. And although it's Hungarian, you can easily find all the ingredients, You don't need to worry about having a Hungarian mom and pop store on the corner.     It is, however, not the healthiest dish if your cholesterol is over 200.  Expect some clogging of the arteries and have some Lipitor ready as a chaser. 


                       HUNGARIAN CHEESE

1 lb. cream cheese
1/2 lb. butter
Paprika to color mixture pink
"Some" minced onion(use your own judgement)
 Fresh green pepper (find large ones suitable for stuffing)

     Mix first 4 ingredients together well.  Stuff into fresh green peppers... really press the cheese mixture down into the pepper.    Refrigerate for a few hous.  To serve:  Slice the peppers,,,,,making very thin slices, keeping the cheese intact with the pepper 'rings' ( ,,,so that the green peppers just encircle the cheese).   Carefully (and artfully) place 2 slices on people's plates as a first course.   
 
 A variation for serving:   Cut the cheese-filled peppers into wedges and serve with toothpicks -- people can help themselves.  The green pepper and 'pink' cheese look wonderful on the plate.   I prefer the thin-sliced serving version and think it looks pretty classy! 

   
Hope you try it--- let me know!

jacky@northshore1049.com 

   Mix

     Yes,  it IS heavenly all right! The pie crust is rather unusual as it is not made of pastry or graham cracker crumbs.  The "crust" is a meringue!   Add the fluffy chocolate filling on top and you'll find new meaning to the expression "sinfully delicious".


                              CHOCOLATE ANGEL PIE

Meringue Crust:
     3 egg whites
     1/4 tsp cream of tartar
     1/4 tsp salt
     3/4 cup sugar
     3/4 cup broken nuts(use walnuts or pecans)
     1/4 tsp vanilla
     1/4 tsp orange flavoring
  
      Beat egg wites until foamy. Add cream of tartar, then sprinkle salt over top and continue eating until the mixture stands in peaks.  Add sugar gradually and continue beating until very stiff. Fold in nuts, and vanilla and orange flavoring. Spread in lightly greased 9"pie plate and bake 55-60 minutes at 300 degrees.

Filling:
     1 pkg. sem- sweet chocolate morsels
     4 Tbls hot water
     1 tsp vanilla
     1  1/2 cups heavy cream--- whipped
     
     Melt chocolate bits in top of double boiler, add hot water and blend well.   Cool, add vanilla.  Fold this mixture into the whipped cream.     Pour into the meringue crust and chill thoroughly.   

      A delicious and light dessert .... (light-tasting-- am not talking about the calories...)
 
 Hope you try it--- let me know if you do! 
 
 jacky@northshore1049.com
  
 

     Patience is the most important ingredient in this recipe- because you can't rush risotto-making! But this dish will be worth all the attention paid to your cooking it slowly and methodically.  I've found that the secret of a good risotto is in the stock. If you have a rich and flavorful stock, the rice will then absorb all the richness and flavors.  If you have a bland and boring stock, the rice will become......you guessed it,,,,,,bland and boring.  So-if you DON'T want bland and boring risotto- try this- and take your time!

                              SHRIMP RISOTTO

Makes about 4 servings

1 lb. large shrimp
2  8 oz bottles of clam juice
1/4 cup olive oil
1 small onion, diced
Salt
1 1/3 cups arborio rice (Italian rice)
1/2 tsp saffron threads
2 Tbl chopped fresh parsley

About 1 1/2 hours before serving:
        Shell and devein shrimp. Reserve shells. Cut each shrimp horizontally in half.   In 3-quart saucepan over high heat, heat 6 1/2 cups of water and reserved shrimp SHELLS to boiling.  Reduce heat to medium-low,  cover, and simmer for 30 minutes.   Strain shrimp stock and return to same saucepan.  Add clam juice,  and over high heat, heat to boiling.  Reduce heat to maintain simmer.
        In 4-quart saucepan over medium heat, in hot olive oil, cook onion for 5 minutes, sitrring occasionally.   Increase heat to medium-high.  Add shrimp and 1/4 tsp salt, cook  5 minutes or until shrimp turns pink, stirring frequently.  With slotted spoon, remove shrimp to bowl.  In drippings remaining in saucepan over medium heat,  cook rice until opaque, stirring frequently, about 5 minutes. 
        Add saffron and 1/2 cup stock mixture to rice, reduce heat to medium-low; cook, stirring frequently, until liquid is absorbed.  Continue cooking, stirring after each  1/2 cup addition of stock, until all liquid is absorbed, about 30 minutes.  Add shrimp, parsley, and 1/2 tsp salt to rice mixture; heat through.

Hope you enjoy  it--- remember,,,patience!  Add the stock in small increments!
 Let me know if you try this.
        jacky@northshore1049.com

     IMPORTANT:  There does not need to be a hurricane in the forecast to enjoy this bread. It will still taste good even when the winds are out of the southwest and it's dead calm out on the water.
     This recipe is OLD.   Found it in one of the bargain cookbooks I picked up at a used bookstore- and come to think of it, it does taste kind of... colonial.  (although they wouldn't have had electric mixers then....) 
     Hope you try this- it's an interesting change from typical loaf pan breads such as banana, cranberry, or .....lemon poppy.   (Whoever thought THAT one up?--- maybe it was like that commercial for Reese's Peanut Butter Cups--where one guy carrying chocolate bumped into another guy carrying peanut butter.  Maybe someone carrying a lemon loaf pan bread bumped into somebody carrying a baggie of poppy seeds.....) 
      
                                      HURRICANE APPLE BREAD

1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 cup peeled chopped apples
1/4 cup mix of chopped nuts, raisins, chopped prunes, or cranberries
(you can pick which ones -to add up to 1/4 cup)

       Cream shortening with the sugar in an electric mixer.
Beat in the egge.  Beat in the milk.  Sitr together the dry ingredients: the flour, soda, cinnamon,and salt.  Add to creamed mixture.   Add the apples and the other chopped fruit and nuts.  Mix to blend- do not beat. Spread in well-greased loaf pan (9") at 350 degrees for about 50 minutes or until bread tests done.(toothpick inserted into the center comes out clean).   Cool.
 Makes 1 loaf.

         Note: I leave out the prunes!

Let me know if you try it! 
jacky@northshore1049.com

      I don't even remember what life was like before ,,,,,nachos and salsa.  What did we snack on during football games?  Did we ever NOT have an aisle at the grocery store devoted to salsa....chunky-style, garden-style, with vegetable, without vegetables.....not to mention the different degrees of HOTNESS?   Was there ever a time when we didn't know the pleasure of scooping a heaping helping of salsa onto a nacho, being ever-so-careful that the nacho chip didn't break for fear that we'd lose that perfectly-dipped bite?
      Well, now that we do have nachos and salsa in our lives, here's a wonderful recipe that combines salsa with other complementary ingredients to form a LAYERED dip- and you'd better have a BIG bowl of nachos on hand!


                                          NACHO DIP

Use a 13x9 Pyrex or other rectangular baking dish.

Drain off as much liquid as you can out of the chili can and salsa jar- just pour each(separately) into a collander and let the excess liquid run out before you use them in the recipe. 

12 oz pkg of cream cheese (regular or reduced fat)  (guess which one I use...)
1 jar salsa  (12-15 oz.)
1 can chili (16 oz) , regular or vegetarian, with beans
2 cups shredded cheddar cheese

Spread pkg of cream cheese evenly over the bottom of Pyrex. Then spread the next 'layer'- the can of chili. Spread evenly over the cream dheese.  Next, spread the jar of salsa over the chili.  Top with the cheddar cheese and bake at 350 degrees until hot and bubbly. (about 20-30 minutes)
    Serve hot with nachos.    Be sure to encourage people to 'dig deep' when they are scooping so that they'll get all of the layers in each bite!
     
 Hope you try this-- I'd be surprised if you 1) didn't like it   2) had a hard time making it!

My preferences:  I like to use Tostitos for the dipping chips.  ( bite-size ones!) For the chili, I usually buy Hormel vegetarian chili with beans, and Tostito brand Ultimate Garden Salsa, medium hot.    But make these decisions as you prefer--and certainly choose however spicy you want to go with the salsa!  

Let me know if you try it.  
 jacky@northshore1049.com

     Forget the coffee,,,,,,,,
There 's nothing like the smell of fresh ginger snaps in the morning!   As we edge closer to the official start of Fall, I'm already ahead of the game,  I've dusted off all my Fall recipes and am ready to rock 'n roll!
     Here's a recipe for one of my favorite (non-chocolate) cookies:  Ginger Snaps.  But they don't seem to taste RIGHT during the hot summer months.  They're really a 3-season cookie. 

     When you make them (if you make them...)  UNDERbake them a little if you want them to be really soft and chewy.  When they are hot, fresh-out-of-the-oven, AND soft and chewy, you'll understand why I can't wait till the official start of Fall to make them!


                                  GINGER SNAPS

No need to grease the cookie sheets.  
 
3/4 cup shortening
1 cup sugar
1 egg
2 Tbls molasses
1 tsp cinnamon
1 tsp ginger
2 cups flour
2 Tbls cornstarch
2 tsp baking soda
Granulated sugar for coating cookies before baking


     Cream  shortening and sugar.  Add egg and molasses.  Mix the dry ingredients- flour, baking soda, cornstarch, cinnamon, and ginger.  Chill for about 2 hours.  Roll dough into balls about the size of walnuts, then roll the balls in granulated sugar.  Place on cookie sheets about 2 " apart, then press each cookie down gently and slightly  (my mother used to use the bottom of a glass to do this!).
     Bake at 350 degrees for 10 minutes... or less if  you want them more chewy than crunchy. 

   Hope you try them- let me know if you like them!  
  
jacky@northshore1049.com

      Take advantage of the last native cucumbers of the season!    You can always make this recipe any old time with any old cucumbers, but the gardenfresh cucumbers  from the local farmstands taste soooo much better.
      To serve- you can either spread a dollop of the dressing on the cucumbers- or pass the dressing separately and let people dress their own.   Kind of a Do-it-Yourself Cucumber Salad.


                        CUCUMBER SALAD with SOUR CREAM DRESSING

3 cups cucumbers
Ice water
1/3 cup sour cream
2 Tbls lemon juice
1/4 tsp salt
1/4 tsp paprika
1/4 tsp celery salt
1/4 tsp minced onion

     Peel cucumbers and cut into very thin slices.
Cover with ice water and chill until serving time.
    Dressing:
Blend and beat with a fork...the sour cream, lemon juice, minced onion, salt, paprika, and celery salt. Refrigerate till ready to serve.
    When serving; drain the cucumbers well and then cover with the dressing- or pass the dressing separately.   
    Crunchy cukes with a cool and refreshing topping!

  Hope you try it.    Let me know!
 
jacky@northshore1049.com

     People usually are not ambivalent about codfish. They either like it or they don't!
I used to be in the "don't like it" category.  But I kept an open mind, and over the years I continued to try may different codfish recipes.   And now,  I think I have officially shifted to the
 "like it" catogory!    Here's one of the reasons for my change of heart:
     Hope you try this recipe and Give Cod a Chance.....


                          CODFISH

4 thick pieces of fresh cod (steak-like)
Flour
Olive oil
Butter
1/4 cup pine nuts
1/4 cup capers
2-3 onions, sliced thin and separated into rings
Garlic cloves, chopped- about 4-5
2-3 medium-size tomatoes, chopped
1/4-1/2 cup white wine ( I use a Portuguese green wine- a vinho verde)
Salt and pepper to taste


         Dip the fish in flour - lightly coat the pieces of cod. Set aside.
In a big deep frying pan, put in equal amounts of olive oil and butter to moisten the entire bottom of the frying pan- maybe 3 Tbls  of each.
         Gently saute the floured fish- brown lightly on both sides.  Take fish out of the frying pan and set aside.  Saute the onions, pine nuts, capers, tomatoes, garlic, and wine together  in the hot olive oil and melted butter for about 20 minutes or more. Then carefully place the fish back into the frying pan among the other ingredients.  Cook until 'done', until the fish has adapted to all of the flavors in the sauteed mixture--about 15 minutes--- (use  your own judgement on this!)    Season with salt and pepper to taste. 

         A wonderful combination of flavors-- with the garlic and capers and pine nuts!  I don't think of it as DISGUISING the fish(and some people would WANT codfish disguised!) - but of enhancing it.
       Hope you try it.       If I've converted you to the "I do like codfish" category-- let me know!
  
jacky@northshore1049.com 



          

      I know it's not OFFICIALLY Fall yet, but after Labor Day, I can't wait to make some of my favorite Fall recipes.  Here's a cream cheese-based spread that is great on crackers--- any kind of crackers.    It looks soooo Autumn-like because it is in the shape of pinecones!    Some people think that it's too much of a bother to layer all the almonds in order to achieve the pinecone look.
But I think it's kind of fun!    It's all in the attitude...... 
 "Layering almonds can be fun"......that is the mantra...


                     ALMOND PINECONE SPREAD

1 1/4 cups  smoked almonds
1 8 oz. pkg, cream cheese
1/2 cup mayonnaise
5 crisply cooked sliced of bacon, crumbled
1 Tbl chopped scallion
1/2 tsp dillweed
1/8 tsp pepper
 
       Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill, and pepper.   Mix well, and cover. Chill overnight.  Form cheese mixture into shapes of 2 pinecones on serving platter.  Beginning at narrow end. press almonds at a slight angle into cheese mixture - in rows. Continue overlapping rows of almonds until all the cheese is covered- and the 2 shaped cheeses look like pinecones.      Garnish with real pine sprigs. 
    It looks cool!  and beside that, it tastes good!
   
Hope you try it.   Let me know if you do----
      
jacky@northshore1049.com

      I love when the football season gets underway- not only because of the game itself (I will miss Tedy Brusci!),  but also because of all the great recipes I can pull out for "munchies".   I don't know why, but watching football makes me hungry!  So----- here come the chicken wings!
      Hope you like this recipe.  The wings are really tasty- and it doesn't take much effort to prepare them. 
      Note: These wings are only good if you're a Pats fan.....


                                       CHICKEN WINGS

8 lbs. chicken wings
16 oz. maple syrup
8 oz. soy sauce
 Garlic powder- 3 shakes
Lemon juice- 4 squirts
Grated peel of 1 orange
Curry powder - 6 shakes
Dash pepper

       Mix all ingredients together except for the chicken wings.   Then marinate the wings in the mixture for several hours.    Place wings in a baking dish with the marinade and bake for 1 hour in a 425 degree oven.      Be sure to baste the wings often.

          Hope you try it-- let me know!

jacky@northshore1049.com

     Can't think of a better way to eat part of your Recommended Daily Allowance of fruits and vegetables than to have this fresh peach pie!  It's a sweet treat, and certainly a refreshing ending to any meal.   Take advantage of the last days of the delicious summer fruit in the local farmstands and in the grocery stores.   Hope you like this recipe!


                        FRESH PEACH PIE

Pie shell (make your own,,,or use your favorite ready-made crust,,,,,I won't tell)
1/2 cup brown sugar
1 Tbl white sugar
7-8 fresh peaches
Lemon  juice
1/4 tsp almond extract
Cinnamon

       Make a single pie crust and flute, refrigerate for at least 2 hours.  Sprinkle 1/2 cup brown sugar plus 1 Tbl white sugar in botton of pie crust.  Slice 7-8 peaches (peeled) into pie crust.
Squirt 4 squirts of lemon juice on top of peaches.    Mix another 1/2 cup brown sugar, 1 Tbl white sugar and 1/4 tsp almond flavoring.    Sprinkle this evenly on top of pie.    Add 2 shakes of cinnamon on top. Bake in a 500 degree oven(on middle rack) for 10 minutes.  Turn down to 350 and bake for another 40 minutes.
        Serve with whipped cream or ice cream on top.

Note:  Have some fun and pick an interesting ice cream flavor to complement the peach pie.
   Let me know if you try this-  and if you like it!  

jacky@northshore1049.com

     For ribs, for grilling- here's a great-tasting glaze.    I found this recipe in an old New Orleans-styyle cookbook when I was browsing in a used bookstore.   Turned out to be one of my favorite
cookbooks.     Every recipe has Tabasco sauce in it!   I'm not THAT wild about reeeeeeaaally
hot dishes- so I simply adjust the amount of Tabasco in those burning-hot dishes.  This one won't 
set your insides on fire.   It's just got a good solid BBQ-y  (is that a word?)  flavor.  And when I think of having ribs--- I think they should taste BBQ-y!  (if it isn't a word,,,,,it is now!)


                                         MUSTARD-GLAZED RIBS

3/4 cup beer   (drink the rest of the bottle? )
1/2 cup firmly packed dark brown sugar
1/2 cup spicy brown mustard
3 Tbls soy sauce
1 Tbl ketchup
3/4 tsp Tabasco hot sauce
1/2 tsp ground cloves
4 lbs. pork spareribs, or baby back ribs, or beef ribs

          In a medium bowl, combine beer, sugar, mustard, soy sauce, ketchup, Tabasco, and cloves. Mix well,  Position grill rack as far from coals as possible. Place ribs on grill over low heat. For pork ribs, grill 45 minutes, turn occasionally. brush with mustard glaze. Grill 30 minutes longer or until meat is cooked through.  Turn ribs often and brush each time with glaze.   For beef ribs, grill 15 minutes.     Brush with msutard glaze. Grill 30 miutes longer or until cooked to desired doneness.
Turn and baste ribs often.   Then heat any remaining glaze to a boil and serve with ribs.


That's it. Hope you like it.
And,,,easy does it with the Tabasco, unless you have an iced cold chaser nearby.


jacky@northshore1049.com
 

    Not everyone likes mussels.......
But IF YOU DO- here's a great recipe. It's got a wonderful blend of herbs.   The combination of flavors isn't too overpowering for the mussels- it is just enough.     My favorite part of this dish is dunking some crusty bread into the juices!      Oh, is that yummy!


                 STEAMED MUSSELS with GARLC & HERBS

1 cup white wine
1 Tbl olive oil
1 Tbl fresh lemon juice
6 cloves garlic, peeled and minced
8 sprigs fresh thyme, plus 2 tsps, chopped
1 sprig fesh tarragon
1 bay leaf
2 tsps chopped fresh parsley
2 lbs. mussels, scrubbed, beards cut off

      Combine wine. olive oil, lemon juice, garlic, thyme, tarragon, and bay leaf in a large pot and bring to a boil over medium-high heat.  Reduce to a simmer and cook for 10 minutes.  Bring back to a boil and add the mussels, cover and cook, shaking the pot once or twice, until all the mussels have opened, about 3-5 minutes.  To serve individually,,, divide the mussels among 4 soup bowls. Remove the herb sprigs and bay leaf from the broth and ladle some broth over the mussles. Sprinkle with chopped thyme and parsley.
Serve immediately with crusty bread.

Then invite me to dinner!

  Hope you try it---let me know if you do!
 
jacky@northshore1049.com

    OK- I have this cake baking in the oven NOW,,,,because after talking about it on the air today, and thinking about it,  and writing out the recipe here- I HAVE TO HAVE A PIECE OF THIS!!!!
This is one of the best chocolate cake recipes I've come across--- and this, from the unabashed
chocoholic that I am!   (my mother used to tell me that my middle name was ,,,,,'chocolate'....)
    I hope you try this-- and if you do, I KNOW you'll like it!


                     DOUBLE CHOCOLATE CAKE


1 pkg. devil's food cake mix
1 pkg. (3.9 oz) chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate morsels

Preheat oven to 350 degrees. Grease and flour a 10" bundt pan (or tube pan)
In a large mixing bowl, stir together the cake mix and pudding mix. Add eggs, sour cream, oil, and water to the mix.    Beat on low speed until well-blended.   Scrape bowl and beat 2 minutes more on medium speed.   Stir in the chocolate morsels.    Pour into prepared baking pan.

Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake
comes out clean.  Allow to completely cool.  Dust with confectionary  sugar-- or GLAZE.

CHOCOLATE GLAZE
      3 Tbls cocoa
      2 Tbls butter, melted
      1 cup sifted confectionary sugar
      2-3 Tbls boiling water
    
Melt together the butter and chocolate. Stir in the sifted confectionary sugar and boiling water. Beat
until smooth.   Drizzle over cake.    Note:   Add more confectionary sugar or boiling wtaer to get the desired consistency. 

             Is this ever yummy!!!!!!


 

Let me know if you try this!  
    jacky@northshore1049.com

        It's a treat to find an interesting vegetable recipe.  It seems as though I've always got plenty of dessert, entree, appetizer, and soup recipes on hand--- but vegetables?-- ho-hum.  I always am
scrounging around for vegetable recipes that I like- and that other people will like too!
Here's one that is interesting simply because there's fennel in there! That, in itself, is a little off the beaten path.  And yet,  it's a pretty straightforward and unadorned dish. The flavors of the fennel and the red onion are enough to make the potatoes and carrots come alive-- especially with the splash of balsamic vinegar.


                        ROASTED FENNEL, POTATOES, and RED ONIONS

 1 large bulb fennel, peeled and cut into wedges
1 red onion, peeled  and cut into wedges
2 carrots, peeled and halved, and cut into 2" pieces
3 roasting potatoes, peeled and quartered
2 Tbls oil   (I use canola in this recipe)
Salt
1 Tbl balsamic vinegar

    Toss fennel with onion, carrots, and potatoes in a large roasting pan with the oil.   Season with salt and roast for 30 minutes, turning to brown all sides of the vegetables.   Drizzle with vinegar and roast for another 5 minutes.   Serves 4


Hope you like it- and let me know if you try it!
  
jacky@northshore1049.com