Grandma Moore's Lemon Bars
Mix together the following until crumbly. Press into a 9x13 pan and bake at 350 degrees for 25 minutes:
1 cup soft oleo (I'd use real butter!)
1 /2 cup powdered sugar
2 cups flour
pinch of salt
Mix together the following and pour onto baked crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar:
4 eggs
2 cups sugar
1/2 teaspoon baking powder
4 tablespoons flour
6 tablespoons lemon juice
Tuesday, June 19, 2012
Grandma & Papa's Chicken Soup Tips
A couple months ago Grandma/Mana/Mom/Nana/Flo and Papa/Dad/Walt dropped off a pot of delicious chicken soup for my family. It was so good. Like, seriously, SO GOOD. I asked for the recipe, but it sounds like its a very intuitive dish for them. Here are their tips:
Papa: FAT...FAT...FAT... About 85 to 90% of the chicken fat generated was left in the soup. The chicken was roasted at 350 for 35 or 40 minutes before going into the fat-free hot broth. The roasting chicken was over 5# with some extra wings and thighs thrown in. Carrots, onion, parsnip, celery and parsley finished off the brew...no salt or pepper, believe it or not. Mrs. Kluski furnished the noodles.
Grandma: Papa was the chef who prepared this wonderful soup. It is a middle European version, for sure.
The peasants who labored in the fields all day, probably needed the fat in their diets.
I'm not sure that we get that pass here on 16 S !
We all loved the chicken noodle soup prepared for us by Papa's cousin's family, while we visited them in your great great Grandma's home village in Poland.
(I know you don't want to hear any more about that trip that you weren't on ) Anyway, the homemade soup/noodles, bread and pastries were so rich/buttery and flavorful. To die for perhaps :)
The secrets for the soup seem to me to be ==
1) The whole chicken is roasted first with the skin on and then placed into the broth and simmered with the vegetables with the skin still on.
Now you now know where all that homey flavor comes from :))
2) A few sprigs of Dill are also important.
My "Irish" adaptation through the years has been to simmer skinless chicken breasts in fat free-low sodium broth.
Consequently almost all of the flavor is missing..:(( Healthier for the body if not the Soul .
It is wonderful to share in the foods of our ancestors but I guess moderation would be the theme here....like once in awhile !
Papa: FAT...FAT...FAT... About 85 to 90% of the chicken fat generated was left in the soup. The chicken was roasted at 350 for 35 or 40 minutes before going into the fat-free hot broth. The roasting chicken was over 5# with some extra wings and thighs thrown in. Carrots, onion, parsnip, celery and parsley finished off the brew...no salt or pepper, believe it or not. Mrs. Kluski furnished the noodles.
Grandma: Papa was the chef who prepared this wonderful soup. It is a middle European version, for sure.
The peasants who labored in the fields all day, probably needed the fat in their diets.
I'm not sure that we get that pass here on 16 S !
We all loved the chicken noodle soup prepared for us by Papa's cousin's family, while we visited them in your great great Grandma's home village in Poland.
(I know you don't want to hear any more about that trip that you weren't on ) Anyway, the homemade soup/noodles, bread and pastries were so rich/buttery and flavorful. To die for perhaps :)
The secrets for the soup seem to me to be ==
1) The whole chicken is roasted first with the skin on and then placed into the broth and simmered with the vegetables with the skin still on.
Now you now know where all that homey flavor comes from :))
2) A few sprigs of Dill are also important.
My "Irish" adaptation through the years has been to simmer skinless chicken breasts in fat free-low sodium broth.
Consequently almost all of the flavor is missing..:(( Healthier for the body if not the Soul .
It is wonderful to share in the foods of our ancestors but I guess moderation would be the theme here....like once in awhile !
Monday, June 18, 2012
Grandma Moore's Scalloped Corn
We all love Margie's corn casserole - here's another one to try!
Grandma Moore's Scalloped Corn
1 stick butter, melted
8 oz sour cream
1 box Jiffy corn muffin mix
1 16 oz can creamed corn
1 16 oz can whole kernel corn
Mix everything together and pour in a 2 quart casserole. Bake uncovered at 350 degrees for45-60 minutes.
Grandma Moore's Scalloped Corn
1 stick butter, melted
8 oz sour cream
1 box Jiffy corn muffin mix
1 16 oz can creamed corn
1 16 oz can whole kernel corn
Mix everything together and pour in a 2 quart casserole. Bake uncovered at 350 degrees for45-60 minutes.
Grandma Moore's Pineapple-Cheese Casserole
I have absolutely NO intention of ever making this recipe, but I thought I'd post it in case it brings back any fond memories for any of the sisters reading this. Oh, and its always kinda fun to read a recipe from a different era :)
Grandma Moore's Pineapple-Cheese Casserole
1 20 oz can chunky pineapple, drained and liquid reserved
3 tablespoons flour
3 tablespoons sugar
1 1/4 cups shredded cheddar
1 1/2 cups crushed Ritz crackers
3 tablespoons melted butter
Arrange pineapple on bottom of greased 1 1/2 quart casserole. Stir flour and sugar together, and sprinkle over pineapple. Drizzle 3 tablespoons of pineapple juice over and top with cheddar cheese mixed with crushed crackers. Drizzle butter over top. Bake covered at 350 degrees for 15 minutes. Uncover and bake for 10 minutes more.
Grandma Moore's Pineapple-Cheese Casserole
1 20 oz can chunky pineapple, drained and liquid reserved
3 tablespoons flour
3 tablespoons sugar
1 1/4 cups shredded cheddar
1 1/2 cups crushed Ritz crackers
3 tablespoons melted butter
Arrange pineapple on bottom of greased 1 1/2 quart casserole. Stir flour and sugar together, and sprinkle over pineapple. Drizzle 3 tablespoons of pineapple juice over and top with cheddar cheese mixed with crushed crackers. Drizzle butter over top. Bake covered at 350 degrees for 15 minutes. Uncover and bake for 10 minutes more.
Grandma Moore's Cheese Balls
Something tells me this recipe might be a little gem. A few simple pantry staples coming together to create what looks to be a totally unhealthy yet tasty little snack :)
Grandma Moore's Cheese Balls
1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour
Place all ingredients in bowl. With fingers blend together till smooth. Refrigerate for half an hour. Form into 1/2" balls. Place on cookie sheet. Refrigerate.
Bake balls at 350 degrees for 10-15 minutes.
Makes 2 1/2 dozen
Grandma Moore's Cheese Balls
1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour
Place all ingredients in bowl. With fingers blend together till smooth. Refrigerate for half an hour. Form into 1/2" balls. Place on cookie sheet. Refrigerate.
Bake balls at 350 degrees for 10-15 minutes.
Makes 2 1/2 dozen
Friday, June 15, 2012
Grandma Moore's Macaroons
Ohhhhhh I love macaroons. Something about a wonderful ball of coconut that I can't resist. Grandma Moore's recipe calls for cornflakes...sounds interesting!
Grandma Moore's Macaroons
2 egg whites beaten stiff. Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like. Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like. Drop on greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).
Grandma Moore's Macaroons
2 egg whites beaten stiff. Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like. Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like. Drop on greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).
Grandma Moore's Apple Crisp
Grandma Moore's Apple Crisp
2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar
Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.
Work together flour, margerine and sugar to crumbly consistency. Sprinkle over apples.
Set in preheated oven at 350 degrees for 30-40 minutes.
2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar
Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.
Work together flour, margerine and sugar to crumbly consistency. Sprinkle over apples.
Set in preheated oven at 350 degrees for 30-40 minutes.
Wednesday, June 13, 2012
Grandma Moore's Fannie May Fudge & Chocolate Fudge
Grandma Moore recently gave me her index of family recipes. I hope to post all of them here - just give me some time :)Thought I'd start with the first two in the box!
Fannie May Fudge
4 cups sugar
1 cup butter
1 cup milk
1 teaspoon vanilla (why not try making homemade vanilla extract?!)
25 large marshmallows
1 pkg milk chocolate pieces
1 package semi-sweet chocolate pieces
Boil sugar, butter, milk and vanilla for 2 minutes, stirring constantly. Add marshmallows and stir until smooth. Add chocolate pieces and stir until dissolved. Pour into lightly buttered cookie sheet and refrigerate.
Chocolate Fudge
3 oz cream cheese
2 cups powdered sugar
2 oz unsweetened chocolate, melted
3/4 teaspoons homemade vanilla extract
1/4 cups chopped nuts
dash of salt
Cream softened cream cheese. Blend in sugar and melted chocolate. Add vanilla, nuts and salt. Press into a greased pan and chill.
Fannie May Fudge
4 cups sugar
1 cup butter
1 cup milk
1 teaspoon vanilla (why not try making homemade vanilla extract?!)
25 large marshmallows
1 pkg milk chocolate pieces
1 package semi-sweet chocolate pieces
Boil sugar, butter, milk and vanilla for 2 minutes, stirring constantly. Add marshmallows and stir until smooth. Add chocolate pieces and stir until dissolved. Pour into lightly buttered cookie sheet and refrigerate.
Chocolate Fudge
3 oz cream cheese
2 cups powdered sugar
2 oz unsweetened chocolate, melted
3/4 teaspoons homemade vanilla extract
1/4 cups chopped nuts
dash of salt
Cream softened cream cheese. Blend in sugar and melted chocolate. Add vanilla, nuts and salt. Press into a greased pan and chill.
Sunday, June 10, 2012
White Bean Slow-Cooked Stew
I made this a few of times over the winter and early spring. It's best when there is a chill in the air, but it's so darn good that I'd eat it in the middle of summer too!
3 Tbs olive oil
30oz butter beans
30oz cannellini beans
2 Tbs dijon mustard
1 1/2 Tbs thyme
Salt and pepper, garlic powder, to taste
4C vegetable broth
1/2 C basil
2 celery sticks, sliced in half lengthwise, then cut into small pieces
2 small carrot sticks, sliced in half lengthwise, then cut into small pieces
3/4 medium sized white onion
3 cloves garlic
2 shallots
1C kale, stems removed and discarded, the rest chopped (spinach works too)
Parmesan cheese
Using the stove-top-safe portion of your slow-cooker (or a sauté pan), head oil. Add onion, shallots, garlic, thyme, salt and pepper, cook for 5 minutes, stirring frequently. Add celery, carrots, dijon, cook for 10 minutes, stirring frequently. Add beans and basil, and continue cooking for another 10 minutes.
Transfer slow-cooker to it's base, and add vegetable broth. Cook on dual setting for 8 hours. Stir in kale and let set until kale is softened (about 10 minutes).
Serve in bowls, and garnish with parmesan cheese.
*I like to serve this with vegetarian Italian sausage (I like the Smart Sausage brand - you can find it in the refrigerated section of the produce aisle). Just slice it into 1/2" pieces, cook on the stovetop with a little olive oil, and sprinkle it on top of the white bean stew.
3 Tbs olive oil
30oz butter beans
30oz cannellini beans
2 Tbs dijon mustard
1 1/2 Tbs thyme
Salt and pepper, garlic powder, to taste
4C vegetable broth
1/2 C basil
2 celery sticks, sliced in half lengthwise, then cut into small pieces
2 small carrot sticks, sliced in half lengthwise, then cut into small pieces
3/4 medium sized white onion
3 cloves garlic
2 shallots
1C kale, stems removed and discarded, the rest chopped (spinach works too)
Parmesan cheese
Using the stove-top-safe portion of your slow-cooker (or a sauté pan), head oil. Add onion, shallots, garlic, thyme, salt and pepper, cook for 5 minutes, stirring frequently. Add celery, carrots, dijon, cook for 10 minutes, stirring frequently. Add beans and basil, and continue cooking for another 10 minutes.
Transfer slow-cooker to it's base, and add vegetable broth. Cook on dual setting for 8 hours. Stir in kale and let set until kale is softened (about 10 minutes).
Serve in bowls, and garnish with parmesan cheese.
*I like to serve this with vegetarian Italian sausage (I like the Smart Sausage brand - you can find it in the refrigerated section of the produce aisle). Just slice it into 1/2" pieces, cook on the stovetop with a little olive oil, and sprinkle it on top of the white bean stew.
Asparagus Soup w/Fried Egg & Spinach & Gruyere Puff Pastries
If you go to the farmer's markets in the early weeks of June, you'll notice LOTS of asparagus. It's in-season right now, which makes this meal extra delicious! Added bonus: it's really pretty when you serve it!
Asparagus Soup w/Fried Egg - serves 6; I halved this for Rob and I, but Rob enjoyed the extra serving :)
2 Tbs olive oil
1 large leek halved lengthwise, white and green portions thinly sliced
Sale and pepper, to taste
1 tsp minced garlic
1 tsp paprika, plus more for sprinkling
1 1/2 lb asparagus, ends trimmed, spears cut into 1" pieces
2 Tbs vegetable stock
3 cups water
1 cup baby spinach leaves
6 poached eggs, 1 per serving
Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish (or whatever fresh herbs you have)
On the stove, warm the olive oil. Add leek, salt and pepper. Cook and stir occasionally for 10 minutes. Add garlic and 1 tsp paprika, cook for 2 minutes. Add asparagus, vegetable stock and water, cook until the asparagus is tender - about 15 minutes.
Place spinach on top of mixture, cook 1 minute. Pour mixture into blender, or keep in pot and use immulsion blender. Blend until smooth.
Fried eggs and season with salt and pepper, lightly sprinkle with paprika. Pour soup into bowls, top each with 1 fried egg. Garnish with fresh herbs. Serve immediately.
Spinach & Gruyere Puff Pastry - serves 4 (or 2 if you're hungry...)
1 puff pastry sheet, thawed if frozen, cut in half
1 cup fresh spinach
4 slices gruyere - enough for each puff
1 egg, beaten
1/4 tsp nutmeg
Sesame seeds and poppy seeds
Preheat oven to 350F. Line a baking sheet with parchment paper.
Put the spinach in a bowl, stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper.
Roll out the pastry on a floured surface into a rectangle. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4in wide and 8in tall. Cut 1in thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides.
Lay pastries out on the baking sheet. Divide the spinach equally between the squares, and top it with your gruyere. Then braid by crossing the strips over the filling, alternating from side-to-side.
Brush the tops of the pastries with remaining beaten egg (add a tbsp of water if needed), then sprinkle some seeds over each pastry. Bake 20-25 minutes, or until puffed and golden.
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