Grapenut Custard

Note: Cereal mixed in will look this way, added to top it will be layered.

Try it! You'll like it! An old time favorite!

• 7 Eggs, slightly beaten
• 1 1/2 C Granulated Sugar
• 1/2 Tb Vanilla Extract
• 2/3 tsp Salt
• 4 2/3 C Milk

Mix by hand with a wire whip and pour into a greased 8 x 8 Pyrex dish.
Sprinkle 2/3 C Grapenuts Cereal (not flakes) evenly over the top.
Bake at 350 degrees for about an hour, until a butter knife inserted in the center comes out clean.
Serve with a dollop of Whipped Cream.

Broccoli Normandy

• 2 C Broccoli Stems, peeled and chunked
• 2 C Broccoli Flower (the green head we all eat)
• 4 C Onion, cut Oriental style (With the grain ) 
• 2 C Mushrooms (Halved or thick sliced depending on size)
• 4 C Celery (cut diagonally)
• 2/3 C Water

Cook covered about 3 minutes on high.
Add 1Beef Stroganoff Seasoning Packet (about 1.5-Ounces) .
Stir in 1 C Sour Cream.
Garnish with shredded Carrot

Apple Pie (Old fashioned)

Ingredients:

·         4 c Apple slices (preferably water pack or at least light syrup)

·         1 c Granulated Sugar

·         3 Tb Flour

·         ½ tsp Nutmeg

·         1 tsp Cinnamon Powder

·         1 tsp Lemon juice

·         Pinch of Salt

Preparation:

1.       Mix all in a bowl then pour into an unbaked pie crust.

2.       Dot with 1 Tb real Butter and top with top crust. Crimp edges and slit a few breathing holes.

3.       Bake at 400⁰ for 10 – 15 min then 325 till juice bubbles at holes.

Notes:

Some people brush it with egg wash immediately upon removing from the oven, some sprinkle with coarse sugar (available in bakery supplies).
Or top with crumb topping.

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter or margarine
• Mix till crumbly and sprinkle over pie.

Zucchini Beef Soup

A Hearty Italian Style Soup.

Ingredients:

·         2 lb Ground Beef

·         2 lb sliced zucchini

·         1 med onion chopped fine

·         1 ea carrot chopped fine

·         1 stalk celery chopped fine

·         About 36 oz diced tomatoes with juice

·         2 tsp paprika

·         2 tsp Italian seasoning

·         Salt and fresh ground pepper to taste

Preparation:

1.       Brown ground beef.

2.       Add chopped vegetables and zucchini.

3.       Add diced tomatoes and seasonings.

Knickerbocker Bean Soup

Ingredients:

·         1 lb Dry Navy Beans

·         4 oz Diced Bacon

·         8 oz small diced onions

·         4 oz small diced carrots

·         1 G chicken stock (I usually use “Better Than Bouillon Chicken Base” and water)

·         ¾ lb diced potatoes (~ ¼ in squares)

·         #2 ½ (1 lb 13 oz) can diced tomatoes

·         ½ oz fresh chopped parsley.

·         Salt and fresh ground pepper to taste.

Preparation: 

1. Soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, drain the soaking liquid and rinse beans with clean water.        
2. Brown bacon lightly, add onions, carrots, and stock.
3. Bring to a boil, add beans and simmer till beans are tender.
4. Add potatoes and cook till tender.

Pasta alla Carbonara Recipe, a Family Favorite.

This is the one dish everyone in the family loves and rarely is there ever any leftovers.

A true Carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, egg yolk pasta water mix, and pepper, to create a creamy yet not overly thick sauce. Be sure to use the best—quality eggs you can get.

Ingredients

·         1 pound Spaghetti, Fettuccine, Penne, Farfalle, etc.

·     3 tablespoons Extra-Virgin Olive Oil (enough to coat pan bottom)

·     8 ounces Pancetta or good Bacon (I use regular good quality bacon chopped)

·     5 to 6 cloves garlic, chopped (1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced)

·     1 ¼ cups freshly grated Parmigiano-Reggiano or Romano or combination

·     4 large Eggs, separated

·     1 teaspoon red pepper flakes (or to taste)

·     Freshly ground Black Pepper

.     1 - 2 Lbs Chicken breast cubes or fresh shrimp (optional)

Directions

1.       Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, see package for cooking time.

2.       Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. * Add red pepper flakes and garlic and cook 2 to 3 minutes more. **

3.       In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4.       Drain pasta and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes.

5.        Garnish with parsley and extra grated Romano.

NOTES:

*   Add the chicken and cook only enough to remove pinkness inside or the shrimp making sure not to overcook and turn rubbery.

** Add wine and stir up all the pan drippings if desired.