Oh my Strawberry Pie with real Whipped Cream :)

Heavy whipping cream really adds to the pie!  Yummy!

Mom wrote down Mrs. Lucas's original recipe.

This recipe was inspired by my mom's neighbor Mrs. Lucas and of course she made it long ago and today was my first attempt to make it.   I have to say it was very easy and I made the two pies.  I gave one to my very appreciative daughter and of course one for me and the hubby! One of the many great things about summer is STRAWBERRIES!!  Enjoy!

Happy Baking from my kitchen to yours,
 

MJ

1 1/2 cups sugar
1/4 cup corn starch
3 cups water
**2 - 3 oz. pkgs. strawberry jello
2 + containers fresh sliced strawberries (It depends on how full you want your pie to be)
1 pt. heavy whipping cream (whipped with 4 T. confectioners' sugar and 1 tsp. vanilla)
1 pkg. (two shells) refrigerated pie crust baked according to directions. 

**Note:  The above recipe is the way it was written.  I only had 1- (3oz) pkg. strawberry jello and I found it to be fine. You can do either.

This recipe makes 2 pies

Bake pie crusts according to pkg. directions.  Cool completely!

Place first 3 ingredients in a large pot and whisk together. On medium heat, cook slowly until mixture starts to bubble and becomes clear.  Add strawberry jello and mix well. Cool completely.

Using your favorite pie dish place refrigerated dough in pie dish and bake accordingly. I pkg. will make two pies.  Fill with strawberry filling.

Note:  Make sure pie crusts are cool before filling.

Place strawberries mixture in baked pie shell.  Pour cooled glaze over pie and refrigerate until totally set.  Top with heavy whipped cream. Fabulous :)
  

7/7/12
5/27/13
7/13/16

 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Chicken Continental

 Stove top meal tonight.  New photo.  2/18/2024

All prepared in a large as well as deep pan.

Frozen peas with butter as our side.

A Family Favorite that the grandchildren never tire of.  It's yummy and easy to make. 

Fyi:  This meal can easily be made on your stovetop.

 Enjoy! 

Yes this is a recipe that my mother-in-law made and one I made it bacame one of my Dad's favorite meals.  My mom tried to duplicate it but he always winked when he ate hers and when he got me aside would say "I like yours better". Wow how I loved his compliments especially food related cause my Mom was a great cook and him saying that made me feel elated.  It would be one of those memories I'll keep in my heart forever.  Hope you enjoy all these recipes that are dear to my heart <3.

The recipe is below and background of why it's one of our favorites.  



My mother-in-law made this very tasty dish over thirty years ago and I see recipes today with a similar version.  I think you can do this on the stove and be just as pleased but not to change her recipe I wrote it as she had it written.  She also added grated Italian cheese to top it.  It has been my son's favorite from day one when his Nonni made it.  Fond memories of his growing up with his Italian grandmother. 

My mom is on the left holding our son and Nonni is on the right holding our daughter.

I think they only thing Italian about this recipe is the added Italian cheese! LOL

 
My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.  She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL.

  She kept saying to me "I can't believe how you knew" that?  I told her mom's remember stuff like that. :).  Food memories are unforgettable.  Have a great day and make some food memories too!

I finely grated the onion and celery to cook faster.

4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice or use 1 1/2 cups if you want a little more sauce.(liquid)

My grandchildren love lots of rice so that is why I add a little more and if it is too thick you can always add a little chicken broth to thin it. 

(Note: It's Always a good idea to keep a few cans of chicken broth for quick thinning of a recipe)
2 T. grated Italian cheese(optional)

Melt butter.  Saute butter, celery and onion.  Add chicken and cook until lightly browned.

In a large skillet place butter.  Over medium heat when butter is melted add onion and celery.. Saute until tender.  Add chicken, salt and pepper and cook slowly until chicken is browned.  Remove chicken from pan. Place in a dish and cover.  To the butter, celery, onion mixture add chicken soup and equal parts of water.  Stir to combine and cook until all is smooth.  Add chicken and cook for a little while longer. 

In a large pyrex pan place chicken.  Combine **1 1/2 cups or 2 cups if you like it thicker) minute rice with chicken soup mixture. Pour over chicken and cover with foil.  Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened)  Serve immediately.

If desired you can top with grated Pecorino Romano Cheese.

8/4/13

1/10/14

2/20/17

Easy Beef Pastie!

My Dad loved anything I would make for him.  He was the sweetest guy and a gentle giant who always made time for me.  No matter what was on my mind Dad could pick up on it and softly say JJ (that's what he called me) something bothering you? and as much  as I tried the tears would pour out. I miss him so much!!!

Mom and Dad lived several miles from me.  I knew lots of his favorite foods and when I would make one of his favorites I would make extra and bring some to him and mom.  Pasties were one of my favorite early childhood memories and he loved them too.  

We lived very close to a couple who the husband did all the cooking and he would on occasion drop off a huge pastie to us.  So that's how I came to enjoy them.  I never was taught how to make them but I decided to try a version similar to his using what I remembered about his. I am sure he did everything from scratch so bear with me this is a very simple version of those great pasties.

Today I didn't have a clue what to make for dinner.  Honestly I am kind of spent (so to speak) on cooking these days.  I have lots and lots of recipes to try but somewhere have lost motivation to get into making anything!

After browsing through my frige I found Pillsbury Refrigerated Pie crusts and decided to make a Pastie.  Well I needed ground beef so hubby graciously said he go to the grocery store and get some.  I had carrots, potatoes and onions so this I figured would be one easy meal and quite honestly it was both easy and delicious.

When mentioning on my page that I was going to make easy Pasties I received lots of comments from Pastie lovers, as well as a recipe from one of my foodies , Paula Payne.  I will post her recipe and mine too!  Here's what I did and you can easily do it too! Very easy to duplicate and Yummy too!

1 lb. 90 % ground beef
1 small onion chopped
2 T olive oil
1 large potato cubed
2 carrots cubed
salt and lots of pepper
1 refrigerated pie crust

Saute beef in olive oil with chopped onion, salt and pepper until beef is browned with no red showing.  Drain well. Note:  I pat with a paper towel well to remove any grease.  In a separate pot place cubed potatoes and carrots.  Cook until slightly tender.  Drain and cool.

Combine cooled beef, potatoes and carrots.  Toss together and add salt and lots of pepper (that's the way I remember it). 

Unroll pie crust.  Place heaping spoonfuls of beef mixture in center and fold over and seal.

Sprinkle lots of pepper on top and Bake 400 degrees approximately 20 to 30 minutes until top is nice golden brown.

The above is my recipe.

Sharing Paula's recipe too! Thanks so much Paula:)

12/9/12
2/19/14

Polenta with Red Sauce: My First Blog Post

 Three years Blogging and still going strong!

My Mother in Law served polenta on a board(large wooden cutting board).  I remember eating from that board many times. We would all sit around the table, she would place the polenta in the center of the table on a large wooden board and we would all eat our section of polenta that we would mark  in our area with our fork. ( Half circle around area that we felt we would eat). She also made her sauce from freshly hunted rabbit and used ground fat back to start her red sauce.   I never knew there was rabbit meat in her sauce or I might have been reluctant to eat it. :) but sometimes the less you know the better :). It actually tasted ok.

It was a new experience for me because even though I am half Italian Mom made polenta on many Sunday's and would make it with her traditional meat sauce.

She usually spooned the polenta  into a dish the way my pictures demonstrate and topped the meat sauce with plenty of freshly grated Italian (pecorino romano) cheese. 

Here is the recipe that I follow to this day!  Enjoy!!

 

2 cups corn meal poured into 2 cups cold water  Stir into mixed.    Bring 5 cups of water to boil to which 1 1/2 tsp. salt has been added..  Add cornmeal mix... Cook slowly with cover slightly on(it will splash if not covered) until it has thickened..About 1/2 hour....Let it set for a few minutes before adding a Meat Sauce and grated Italian cheese..That's Italian!!!

Just a note:  This post on Polenta was my very first blog post on blogger!  5/18/11!! 

Happy Baking and Cooking from my kitchen to yours,

 M.J.

 

 

5/18/11 My first blog post!
11/2/13
5/19/13


 

All recipes and their respective images are the sole property of I Like to Bake and Cook2014, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Beef Tips and Noodles!

 My Dad loved stew or stew meat.  He really wasn't fussy about cut of meat so whether mom or I would cook meat all day or for a short time he had no complaints.  Stew was one of his favorite meals.  Lots of crusty bread and butter.  Yes BUTTER!


Back to basics today.  No fancy dishes!  I like to throw in a very basic easy to make meal now and again.

Since the kids are back to school and nice hearty meals are a must  it brought to mind when I was in school some of the meals Mom would make for us. One being a nice pot of stew.  She'd put beef cubes,carrots, potatoes,onions and celery in the stew and we'd eat it with some nice fresh bread and butter.  Great memories!  Make some food memories too with this easy recipe. Note:  This recipe can be doubled or tripled with no problem!

 Happy Cooking!

M.J.

1 + lb. beef (cut in small cubes)** they'll cook faster
1 small onion diced or grated
1 potato cubed
few carrot thick slices
1 stalk celery minced
salt and pepper to taste
egg noodles (optional, cooked according to directions) 

I had bought some beef tips and thought I'd make something easy today so I added some olive oil to my pot and I lightly sauteed the beef until it browned slightly.  Note: For convenience I used stir fry beef already diced into small pieces; added a finely diced onion, sprinkle of salt and pepper and when beef browned a bit I added about 1 cup water and simmered until beef was tender.. Thickened it with slight amount of flour and served it over fine egg noodles.  I added sides of lemon pepper carrots and fresh green beans..

Happy  Cooking!




 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

9/6/12

Easy red sauce Risotto: Mom's Recipe

 This is a great cold weather meal.  Served with a salad it's one of our families favorites.  I don't know if all Italians use nutmeg in their recipes but this recipe of my grandmothers who mom watched make uses nutmeg and a pinch of cinnamon.  Just a pinch enhances it's flavor.  Enjoy!


A special Favorite dish of my Dad.

My Mom made Risotto with leftover pasta sauce..  I loved it and Dad did as well.. Mom's sauce always had lots of ground meat in it so the recipe below is exactly how she did it.. The only difference is I do not use quite as much ground meat as she did.  The sauce I am using today is a plain red sauce that I had cooked with  meatballs.

Note:  I know most Risotto recipes today are made with chicken soup but if you like something a little different.you may want to try this recipe.  Happy Cooking!

My sauce with meatballs (I served meatballs on the side)

1  1/2 cups "meat sauce"(you can use meatless as well)
 4 cups water
1 cup rice (rinsed)
1/4 tsp. nutmeg (watch amt.)I used 3 shakes from spice bottle
1/4 tsp. cinnamon(watch amt)I used 3 shakes from spice bottle
1 tsp. salt or more
1/2 tsp. pepper
Pecorino Romano cheese (of course)

Bring 1 cup sauce and water to a boil, add rice and seasonings.  Cook until it thickens.  Top with 1/2 cup sauce and add grated cheese..
Oh those memories!!!!





8/18/11
9/7/13

Favorites: Sharing his favorite foods from my kitchen to yours,

 I want to say God Bless to all fathers, grandfathers, those who are second fathers, step fathers and those who are like a father to them a very Happy Father’s Day.  I too am thinking of my Dad today with great respect and love.

I did this blog many years ago in his honor.  

As of today,  November 2, 2013, my Dad's Birthday,  under Labels at the right side of the blog page a new category marked "Dad's Favorites" will be listed.  I remember many of the great dishes he loved that mom and I made especially for him.

 Enjoy! 

Re-post 

Today Dad would have been 92 years old and even though 15 years have passed I am still the little girl who remembers fondly some great memories my father and grandfathers.

 Happy Birthday Dad!  I love  and miss you! xo

Dad, me, Grandma and Grandpa(Dad's Mom and Dad)

Homemade pasta with Meat Sauce!

Dad's Favorite Meat Sauce....The more fresh ground meat the better.




Sunday's and Thursday's were known as pasta days when I was growing up. My whole family loved pasta whether it was store bought or Mom's homemade.  When  Mom made homemades we were tickled.  Meat sauce were somewhat of a staple because Dad loved a hearty heavy meat sauce. Meatballs were a definite addition too!  Sausage or Braciole was an added treat if Mom happened to have some from Uncle Johnny's grocery store. Of course there had to be salad!  Mom made sure it was on the table with her homemade oil and red wine vinegar dressing.  To this day I feel as though the meal isn't complete unless we have a salad.  Basic is fine but it has to have lots of black olives in it!!!!!  Today I had a can of Jumbo Black Olives and added a few.

 Here is the link to the pasta    Homemade Pasta Dough
Happy Baking and Cooking from my kitchen to yours,

M.J.

Here is the link:  Homemade Pasta Sauce

Twirling the pasta!

Fresh Italian Salad a great addition

Baked Penne! Shortcut Red Sauce Recipe

 Favorite Shortcut recipes  

If you want a delicious pasta sauce with not much fuss this recipe is for you!

 A very good friend of mine asked me to help her prepare some Italian Food for her about to be daughter- in- law and her family. I decided to make my Italian Porketta and Baked Penne.  I took a shortcut on the sauce recipe and it really turned out wonderful.  My family red sauce recipe is much more involved so I was taking a chance that this would work and it did.  Having said that "if you don't like complicated" this red sauce recipe is for you!

Happy Baking and Cooking!

Oven ready Baked Penne

Porketta  
http://iliketobakeandcook.blogspot.com/2011/05/seasoning-pork-roast-italian-porchetta.html

Shred or cut in large pieces

 2 lb. Penne cooked according to directions
1-24 oz. Whole or part skim milk Ricotta
2 cups shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese

Red Sauce with either ground beef or red sauce made with meatballs

1 Huge Can(6 lb. 9 oz.) Hunts or Contadina Sauce (Sam's or Costco)
1-6 oz. Tomato Paste
1 cup water
1 1/2 ground beef
3 cloves garlic minced
1 tsp. dried basil or 3 fresh basil leaves
salt and pepper to taste

Saute ground beef in 3 T. canola or olive oil until browned.  Add minced garlic, tomato paste and water.  Cook until mixture starts to simmer.  Add Large tomato sauce, basil, salt and pepper. Cook on medium heat for approximately 1 1/2 to 2 hours.

Cook pasta according to directions.  Drain.    In a large lasagna pan place enough sauce to cover bottom of pan.  In the pot that you cooked the pasta place 2 or 3 ladles sauce, add Ricotta cheese and stir well.  Add drained pasta and more sauce until pasta is completely covered with ricotta and sauce.  Place mixture in lasagna pan, add some mozzarella and Italian cheese.  Top with enough sauce to cover pasta.  Sprinkle with  mozzarella, cover with aluminum foil tightly and bake 350 degrees approximately 45 minutes to 1 hour.or until heated through.  Take cover off and place back in oven for a few minutes if necessary to melt mozzarella thoroughly.  Let set 5 minutes.  Serve with large serving spoon or cut in squares in pieces.




8/11/12