Friday, June 27, 2025
Eye round roast
Tuesday, June 24, 2025
Broiled London Broil plus marinade
- This is a first for me. I will make this again!
½ cup olive oil
⅓ cup soy sauce
⅓ cup fresh lemon juice
3 tablespoons dried basil
1 ½ tablespoons garlic powder (1 large garlic clove minced)
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce (Optional)
MARINADE AT LEAST 6 hours covered in refrigerator to bring out the flavor.
Tender, flavorful and easy to make. Enjoy!
1 1/4 lb. London broil ( round steak)
Score on each side (I went a little too deep with my scoring). Pour marinade over roast and turn over making sure to get the marinade into all areas. Place in refrigerator covered and turn occasionally over several hours to marinate well for the ultimate juices to blend.
Broiled on lower rack on HIGH 7 minutes then turn over for another 7 minutes.
Personally Al enjoyed it medium well but I put mine back in oven for 5 minutes more.

Tuesday, May 13, 2025
Beef and Broccoli, my way
Using approximately 3/4 ground beef/chuck browned in 1 teaspoon vegetable oil with 1/2 teaspoons salt)
Thursday, March 27, 2025
Swiss steak
Dinner tonight! Mashed potatoes and Cucumber salad as our sides.

- About 1 lb. pound tenderized Round Steak or Cube Steak ( I used 2 large cube steaks)
- 1 /2 teaspoon salt
- 1/2 cup All Purpose Flour salted slightly ( reserve about 2 tsp. To be used later).
- 1/2 of a stick of Butter(cut in 2 pieces)
- 1 medium Sweet Onion sliced
- 8 ounces White Button Mushrooms cleaned and sliced optional
- 1 teaspoons Better Than Bouillon and 1 cup hot water. Mix until bouillon dissolves.
- fresh ground black pepper to your taste
Tuesday, January 28, 2025
Taco Tuesday casserole
Sunday, December 8, 2024
Cappelletti Filling:
Some Italians fill them with finely minced chicken with a touch of lemon but not Mom..Her filling was a little spicy but oh so good..She'd make chicken soup and that's where the Cappelletti's come in..She boil some and add to the soup..Great taste and we'd have them usually at Thanksgiving and maybe Christmas too..
Here is her recipe:
2 lb. ground lean beef
1 1/2 tsp. salt
1 tsp. pepper
1 tablespoon cinnamon( I use 1 tsp.)
1 tsp. nutmeg( I use 1/2 tsp.)
1- 6 oz can tomato paste
1-can water
1 egg slightly beaten
2 cups Italian cheese
1 cup breadcrumbs
2 tablespoons oil
Fry meat in oil until all red disappears, add salt, pepper and tomato paste plus 1 can of water. Add cinnamon and nutmeg and continue cooking for 15 to 20 minutes..Take off stove add cheese, egg and breadcrumbs. This recipe should make at least 8- 1 cup portions which she would bag and put in freezer..Take out as many bags as needed..Each bag should make 100 caps.. Note: Her caps were on the small side..
I will post photos as I make them.
Cappelletti: Our Family Tradition/ updated video
I decided that today was the day I was starting to make the Cappelletti for our traditional Thanksgiving dinner..
Fortunately Mom, until recently, she's 88, had kept it up..
My Italian handy Food Companion explains them as:
We chose the below recipe: Some use cooked chicken chopped in place of ground meat
Filling:
After dough is mixed take from mixer and put on floured cutting board. (I use an acrylic board) |
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Slice in sections and press slightly so it will go into pasta machine easily |
I start with #2 and proceed to 3(my pasta machine reading) on side of machine |
Easily goes through |
Fold in half and then , twist the pasta between index and forefinger, crossing hands and pressing pasta ends together.. |
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I place cappelletti on cookie sheet and freeze until set . |
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Place cappelletti after frozen in bag and put in freezer until ready to use..Bon appetite! Happy Holidays from my kitchen to yours, M.j. |