Pineapple Ricotta Squares

 If you didn't catch this recipe earlier, here it is again!




My mother- in- law made these delicious baked pineapple, ricotta squares during the holidays and we all loved them.  It was something I really looked forward to when we would visit.  I never had the courage to make them myself because she said the dough was very hard to handle and I never felt very confident in making anything difficult.  Since I ventured into blogging my goal has always been to share family recipes so I decided to make this my end of the year challenge.  I gathered all that I needed this past week and tonight after my granddaughter left to go home, here I am making this supposedly difficult recipe late tonight. This is my mother in laws shared recipe and it has cooled and hubby and I tasted it..Yummy!  Light cake,  light  crust,, sweetened pineapple and a light custard like ricotta topping. This is not a rich dessert!  You can certainly eat more than one piece..I can attest to that!!!

 Happy Baking and Cooking!

This recipe has been copied from my mother-in-laws own writing.  The only difficulty I had was that my dough was very soft so I had to piece it to conform to the cookie sheet. Other than that it really turned out fine and the crust was tender.  Note:  Just allow yourself time to make this recipe and you will have a great dessert that will be loved by anyone who has a piece of it....It is truly yummy!




 Pineapple Filling

2 cups crushed pineapple juice included #2 cans

½ cup sugar

2 tablespoons cornstarch

Cook for a few minutes until thickened

Set aside to cool.

Step 2

Prepare Crust

2 ½ cups flour

2 ½ tsp. baking powder

pinch salt

½ cup soft shortening (spry, butter or margarine)

¼ cup sugar

2 eggs

½ cup milk

1 tsp. vanilla

Mix above.. Let stand for a few minutes

Roll out thin

I had to add about 1/2 cup additional flour.(Dough was very sticky) Place in greased cookie sheet (2 inches or higher) 15 ½ by 10 ½   Note:  My cookie sheet was larger than the suggested size so my squares did not bake as high as hers..I would have preferred to use my smaller cookie sheet..Will definitely use smaller cookie sheet next time..

Step 3

Ricotta Filling

In a mixing bowl put 1 ½ lb. ricotta and 4 beaten egg yolks(save whites)

1 tsp. vanilla

1 tablespoon flour

1 cup evaporated milk (carnation)

Mix well then fold in 4 egg whites that have been stiffly beaten..

Spread pineapple filling on bottom of unbaked crust, then ricotta filling on top and bake 350 degrees for 1 hour.. Refrigerate after it is cooled. Note:  Mine was baked after 55 minutes..oven temperatures vary.


From my kitchen to yours,

12/19/11

Nana's Chicken Ravioli Filling

My mom and my grandmother on my Dad's side made traditional Ravioli with beef, pork and veal but my mom's mama(who I call Nana) made her filling with chicken..I can attribute mom making her's like Grandma because she, my Dad and I lived with her for a while when my Dad went to college so I'm thinking that mom got her basic tips from grandma...so that explains the history between meat and chicken Ravioli..I can go on about the differences in the way they cooked but the outcome was all the same...Great Food!!.

These days food processors are available but mom and Nana used a regular food grinder to grind their ingredients.

Here is Nana's Ravioli Filling:

1/2 cup cooked chicken, finely chopped
1/2 cup cooked and drained spinach, finely chopped
2 tbsp. plain bread crumbs
2 tbsp. grated cheese, salt and pepper to taste.
1 egg beaten

I don't know how many chicken ravioli's the above would make but I do remember that everything was so fine(I think Nana used one of those old time grinders because she used to can and I remember lots of things going in and coming out ..and that included relish and her own sausage..

Dough recipe:

Flour,eggs, salt and a little water...No basic recipe for her dough..I'm looking though and if or when I find it I'll edit and post it..Until next time!!! Happy Cooking............

Note:  I was so pleased with the Cappelletti dough that I am going to make the same dough and fill it with Nana's Ravioli filling..Here is the recipe I decided to make adjusting it to my taste. Happy Cooking!

1 lb. chicken breasts (cooked and chopped in food processor) You can either boil the chicken or microwave..I suggest adding a little salt to the water if you boil.
 3/4 cup breadcrumbs
1/4cup chopped spinach (cooked)
1/3 cup Italian cheese
1 egg beaten

In food processor add cooked chicken chicken or chopper, add spinach, egg, breadcrumbs and Italian cheese. Process all the until incorporated.

Dough recipe:

Dough:

4 cups regular flour
5 whole eggs
1 tbsp. oil
1/4 cup water plus a little more
1 tsp. salt

Mom said this recipe makes 140 Ravioli.. 

Homemade Potato Pancakes! A family Favorite

Any Day is a great day for Potato Pancakes.

Being raised in a family who were Slovak potato pancakes were an easy meal to make.  Mom learned how to make them from her mother and her mother from her mother.  Simple as that.

I used to grate the potatoes and didn't like doing it at all but the end result was a few knuckle scrapes but wonderful fluffy and delicious fried pancakes.

Here's my version(I used my blender) for convenience but go ahead and grate if you want to feel more authentic.

5 or 6 peeled and cubes potatoes.  I use white potatoes

1 tsp.+ salt

1 medium onion cut in cubes

1 tablespoon of flour

1 egg(optional) 

Note: sometimes I add an egg and somedays I don't.  They taste fine both ways and fries well too either way.

vegetable or canola oil  

Place cubed half of cubes potatoes and half of onion in blender.  Pulse on grate until you see the potatoes start to chop up.  Add more potatoes and onion as well as flour and continue to pulse on grate leaving it on grate and giving the blender a little shake to get the potatoes to move.  Remove top of blender and stir mixture until mixture is smooth.

In a large frying pan place sever tablespoons of vegetable oil on medium heat..  When you see oil start to separate it should be hot enough to place scoops of potato mixture into the pan. Allow edges of pancake to start to brown then flip gently over.  Cook slowly until browned on both sides.

Enjoy!  

Serve with sour cream or applesauce or both.  Yummy!

Custard Rice Pudding! Three times a charm!!

This is one of my foodies favorite recipes!

Custard Rice Pudding!!!



 I have posted several of my rice pudding recipes and although they have been great, my all time favorite rice pudding recipe is the one I made today.

I made a creamy rice pudding recipe of my mom's and my whole family absolutely loves it but custard rice pudding is my true favorite and it was my Dad's too!..

I have a recipe of my great aunts and as much as it was good this one is the best!  (just my opinion and the hubby agreed).  Tasty, sweet and yummy custard settling so softly on the top..

The only change I made to this recipe is that I eliminated the nutmeg and baked it 10 minutes longer....Wonderful!!!!!!!!!!!!  

2/18/16

1/2 cup uncooked rice
3 cups low fat(1%) milk
2 tablespoons butter
3 eggs
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Top with Cinnamon sugar

Cook rice, I rinsed slightly, spoon into buttered 6 cup casserole dish.
Scald milk with butter in small saucepan.  Beat eggs slightly with sugar,salt,nutmeg and vanilla in mixing bowl.

Strain mixture over rice.  Note:  you do not have to strain it but I do.  Pour slowly!!! Place casserole in a shallow pan on oven shelf.   Pour boiling water into pan while pan is in oven. Bake  325 degrees for 50 minutes or until almost set but soft in center.  Custard will set as it cools.

 Note:  I baked for 60 minutes.  Serve warm or chilled.  Yummy!!!

 ( I waited until mine was completely cooled and refrigerated until I served mine). It's hard to wait but the custard sets so much better when you let it cool.

 Happy Baking from my kitchen to yours :)

2/17/12

Meatloaf ! Pan gravy or Healthy Hint+ Try topping it with salsa

Healthy Hint on bottom of post!  My hubby likes a good meatloaf on occasion..

I use myMom's recipe but I have made some suggestions to help make your meatloaf with a bit less fat content.  I think you can do it with not altering the taste..

Be sure to add plenty of chopped or grated onion and possibly some seasoned breadcrumbs.   Enjoy!

This recipe for gravy can be used for the regular meat loaf.. Gravy has always been a bit of a stress to me so I wrote down exactly what I did and got the results I had hoped for..

1/2/12

First I  use Wondra, quick mixing flour.  It has been sifted and is much finer than regular flour and you are less likely to get lumps..If lumps occur just strain the gravy..

Here is what I do:

I take 5 tablespoons flour
1/2  cup cold water
Mix together thoroughly.

Using approximately 2 cups cold water scrape bottom of pan to get a nice color, strain any pieces that are left, add flour mixture a bit of salt and pepper and cook over medium heat until it thickens..Boil for a minute or two..

Healthy Hint for this recipe!  If you didn't jot down the recipe I'll give it to you again!  Substitute 90% or better ground beef or turkey and substitute skim milk and egg whites for regular milk and whole eggs to cut down the fat content ..


1 lb. ground pork (substitute lean beef, turkey or chicken)
1 lb. ground chuck
2 cups breadcrumbs, plain ( substitute seasoned if you would like)
2 tsp. salt
1 tsp. pepper
2 eggs 

2 medium onions finely chopped
1 T dried parsley
1/2 to 1 cup milk . (You can substitute skim milk)

Mix all ingredients together.. Shape into the shape of a meatloaf and place in a lightly sprayed meatloaf pan .

Bake 350 degrees approx. 1 1/2 hours..  Cover for 1/2 hour and then take cover off.. You can easily top this meatloaf with diced tomatoes or salsa for some added flavor..Bake additional 15 to 20  minutes or more uncovered..  Add a veggie or side salad for a healthy meal..

Note:  If using smaller amount of beef or turkey, cooking time will be less..This recipe is easily cut in half.

Note: You can always use all ground beef when making meatloaf. Here's what it looks like when I used l 1/4 lb. ground beef, 1 medium onion grated, 1 egg, 1 tsp. salt and 1/2 tsp. pepper, 1/2 tsp. dried parsley.

 I topped it with 2 T. ketchup after first baking it for one hour. 
I did not add any liquid to this recipe and baked it at 350 degrees for 1 hour uncovered and then added the ketchup to the top and covered it for another ten minutes..

This recipe works really well for cold meatloaf sandwiches....

From my kitchen to yours,

1/2/12

Missouri stove top meal!

I don't know if you have seen this post so today I'm re-posting so as to share some food memories I have growing up in a small Northeastern Pa town. (Some refer to it as the Coal Region).


My brother and I have different recollections of what our parents would call this meal.  I thought it was Dad who called it Missouri and he says it was Mom.  It really doesn't matter whomever we both agree on the ingredients and that we both liked it.  Today I made it with a touch of my way..  Here it is:

1 lb. ground beef (lean)
4 tablespoons olive oil
1 medium onion sliced or diced
2 cloves garlic(minced)
3 basil leaves chopped or dried(**note:  optional today I used fresh basil pesto)
3 potatoes peeled and sliced in medium slices.
1 -14.5 oz. can Petite Diced tomatoes(juice included)
 salt and lots of pepper

10/28/15

I added fresh pesto to my meat and onion mix while saute'ing.

In  a large dutch oven  place olive oil add beef and salt and lots of pepper. Brown slightly.  Add sliced or diced onion, garlic and basil and potatoes.  Cook until potatoes start to brown.  Add diced tomatoes juice and all. Cook for approximately 1 hour or until potatoes are tender and juice is absorbed a bit.  Enjoy!  Happy Cooking!


Note:  I had made fresh basil pesto the other night and used it (instead of garlic and basil) to saute' my ground beef (3 tablespoons). You can do that too if you have jarred pesto it adds a bit of a punch to the dish.

Here's my Pesto recipe if you would like.

• 1/2 cup freshly grated Pecorino Romano chese
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves

Salt and freshly ground black pepper to taste.  Put all ingredients in mini chopper or food processor. Grind until all are blended. If you are not using it immediately, do not put cheese in, until ready to use.. This freezes well in small portion size baggies..

10/31/12
10/28/15

Sour cream, apple pie tart/squares

Happy Easter my from home to yours.

I have seen versions of this recipe lately but my mom made this recipe for many years and she always made it in a cookie sheet and we called it a tart/or squares.

I have her original version in my cookbook that I made several years ago and today I'm making it for the first time since Mom passed in February.

Hers was wonderful..Everyone who ate it raved and she so loved getting compliments on her baking and cooking.

The recipe is easy and using the refrigerated pie crust cut preparation time greatly.  I had no trouble making it. Using the refrigerated pie shell package(2)I was able to adapt to the cookie sheet with a little maneuvering. Photos demonstrating how to below.

Here's my version of her recipe. Hers dates back to the 80ties or before.

1 package refrigerated pie crust (you must use the 2 rolls. inside).
1 cup sugar
4 T flour
1/8 tsp. salt
1 pt. sour cream
1/2 tsp. vanilla
6 cups finely peeled and diced apples(I used Pink lady, and Gala)(I think mom used Macintosh)
1 egg beaten well

Roll first crust slightly on wax paper and transfer to cookie sheet.(Photos illustrating how to)
then roll second crust and place next to first crust.Illustration will show exactly. Set aside


Mix the sugar, flour and salt. In another bowl place sour cream, vanilla and egg. Mix well. Add all to the flour sugar mixture and toss well so that all apples are coated.

Pour apples slowly onto crust. Spread mixture evenly. Bake 425 degrees for 15 minutes. Lower heat to 350 degrees and bake 30 minutes more. After 30 minutes take out of oven and top with below mixture.

Topping

Topping:

1 cup flour
1 cup brown sugar packed
2 tsp. cinnamon or less
1/2 cup softened butter(I melted it slightly)

In a small bowl mix above until fine crumbs using a pastry blender or fork. Sprinkle on top of pie and return to 350 oven for an additional 15 minutes. Upon removing from oven place immediately in refrigerator until completely cooled.

When cooled cut in squares and serve. Delicious!

Enjoy!

Mom called them "GREENS"

I remember as a young girl Mom getting all her "greens" together to make this meal.

My brother and she loved it! Not me though.

.I just couldn't get into it and never ate them, EVER so now I am attempting to get myself into making it and will share my thoughts of it now that I am a grown up! 

Today I'll post the recipe as Mom had it written down and as I look at it I think I'll substitute a nice piece of ham cut up in little pieces but here is Mom's recipe. I'll post pictures as soon as I make this delectable delight!!!!!


 

6 to 8 cloves garlic
1 bunch Swiss chard or 2 pkgs. fresh spinach
3 bunches Escarole
6 ham hocks
1 head Savoy Cabbage
1 can Navy(White Beans) drained
1 tsp.salt
1 tsp. pepper

Rinse off ham hocks and cover in large pot with cold water..
Put heat on low and simmer slowly with lid on.
Add chopped garlic, salt and pepper
Cook slowly for 1 hour, take out ham hocks, clean off fat and break ham into small pieces. Return to broth
In a separate pot, cook washed swiss chard or spinach ...Drain and add to broth..Do the same with escarole and savoy cabbage, breaking up into small pieces before cooking..Make sure to drain all veggies before adding to ham broth..

After cooking for a few minutes add drained beans.  Season to taste.  Makes 5 or 6
\
My recipe:

2 large cans chicken broth
4 tablespoons olive oil
2 cloves garlic(minced)
1 bag spinach
1 small head savoy cabbage shredded
1 bunch escarole
2 cans cannelloni beans(rinsed)
1 slice ham cut in small pieces

This picture is before the spinach and escarole were added.

Saute garlic in olive oil slowly, add greens, slowly add broth and beans. If you like it thick add less broth.   Pecorino Romano 
cheese to garnish..


Happy Cooking!

From my kitchen to yours,

6/15/11
9/18/18

Breaded Pork Chops

My mom always cooked pork chops in a frying pan on top of the stove and they were super tender. My memories are very vivid of her standing by our stove while they were cooking.  She did cook them on low and covered.  I think the steam of the heat helped her get the result she had hoped for. Always perfect!

She used bone in type but today I am using boneless which are pretty thick.  We'll see my results.

3 bone in or boneless pork chops(bone in might cook quicker)
1cup regular or seasoned bread crumbs
1egg beaten well plus 1 T water.
Salt
Pepper
paprika
2 to 3 T olive oil or vegetable oil

Place egg, salt, pepper and water in a large bowl.  Whisk until blended.  On a large plate or waxed paper place bread crumbs.  I use regular type bread crumbs because mom always used them.  Dip each pork chop into egg mixture on both sides and then into bread crumbs making sure to coat evenly.  Set aside.

In a large frying pan place a few tablespoons oil on medium to low heat. Once oil is warmed placed seasoned and breaded pork chops.  Brown on each side.  Once browned  lower heat and add about 2 to 4 T of water and cover pork chops with aluminum foil.

Check after a few minutes and if water has evaporated add a little more. Cook on low until pork chops are tender.

 Note:  if you notice pork chops are sticking to pan you must add more water and continue to cover.  Try not to disturb the pork chops or breading may loosen.  Allow to cook on low until tender. Time depends on thickness of pork chops.

My results....Tender, but it took more time to cook than I would have liked.  To speed it up I think when I use a thicker pork chop  I might choose baking them after browning them.  350 degrees covered for 30 minutes is my guess!

Enjoy with a side of your choice.  Happy Cooking!

Risotto

I love Risotto and make it two ways one is the below recipe.  The other is my mom's version of Risotto.  Quite honestly I can eat either of these in large amounts but the sensible way is in a portion served as a side. 

1 cup  arborio rice
2 T butter
2 T olive oil
3 cups chicken broth
Salt to taste
Pecorino Romano Cheese to taste

In a large sauce pan melt butter, add olive oil.  When heated add rice and stir well to make sure butter/olive oil mixture has coated rice.

Slowly add 1 cup chicken broth while stirring.  Keep stirring until rice is absorbed with the broth.  Add second cup of rice and continue to stir.  It will get creamy and thick .  Add final cup of broth and stir until almost all of broth has been absorbed.

Remove from heat add several tablespoons of finely grated Pecorino Romano cheese .  Stir well and serve while warm.

We’re having broccoli stuffed chicken breasts complimented by the Risotto.

The second recipe is one my mom created many years ago and it's seasoned a little differently but I like it as much.  Try it. It's really good.  Just be careful on how much of her added seasonings you add.  Start with the lesser amount.


1  1/2 cups "meat sauce"(you can use meatless as well)
 4 cups water
1 cup rice (rinsed)(mom used regular long grain rice)
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!!!!

Easy Marinara Sauce

Marinara Sauce is my favorite!  I do not need meat to make a great sauce.  Good ingredients seal the deal. 



4 tablespoons olive oil
1 medium onion sliced thin, or minced 
1/2 medium carrot, cleaned, finely grated 
1 small sweet pepper diced thin(optional)
2 cloves garlic minced
2 cans crushed tomatoes
2 to 4 fresh basil leaves or 1 tsp  dried basil
1/2 tsp. salt or salt to your taste 
1/4 tsp.red pepper(optional)

Saute onion and carrot in olive oil until translucent..Add diced pepper if using and garlic..cook one minute..Add crushed tomatoes, salt and red pepper..Cook over medium heat stirring occasionally about 30 to 45 minutes or more until it reduces slightly. The sauce will thicken slightly.

 Cook pasta, drain and toss with sauce and of course some good Italian cheese...Easy and delicious !

Marinara Sauce (a little more involved)( Mom's Recipe)

2 tablespoons olive 
1 small onion finely grated
2 cloves garlic,minced
1 can 2 lb. 3 oz. Italian Plum tomatoes undrained
 1 large can tomato puree
1 tsp. dried or several fresh basil leaves
1 tsp. salt
1/8 tsp. pepper

In large skillet over medium heat, heat oil ..add onion, cook until translucent, add garlic, cook 1 minute. Add plum tomatoes with their liquid mashing tomatoes with fork until mixture is slightly chunky..Stir in puree, basil,  salt and pepper.

Cook over medium low heat uncovered and stirring occasionally (30 minutes) Sauce will reduce to about 3 1/2 cups...

Happy Cooking from my kitchen to yours,

8/22/12
10/7/14
1/30/17

Nana's Homemade Chicken Ravioli: My first 50

Nana never made meat ravioli and as I'm thinking back to how Nana prepared meals, I'm thinking chicken and potatoes were used a lot in meal preparation.  I lot of meatless meals...

Mom used to tell me they ate a lot of potatoes.. She came from a family of seven and I think potatoes were also reasonable in price so beef was a rarity and maybe that's a good thing.. Nana lived to 93 and Mom's oldest sister is 100 , mom is 91and her other sister is 89. Her remaining youngest brother is 84.

I just better get to my recipe and stop with the chat..

Look at how much filling I still have..I will be making a few more of these..

Here it is:

1 1/2 lb. cooked chicken( I used chicken breasts)  I boiled them with a bit of salt and let them cool
1/2 cup seasoned or unseasoned bread crumbs
1/2 cup grated cheese (of course I use Pecorino Romano)
1/4 cup chopped spinach cooked and drained well
1 egg beaten
1 tablespoon water if needed to hold together

chicken and spinach filling

Chicken and spinach in my processor

When chicken has cooled process chicken and spinach until desired consistency..Add egg , cheese and breadcrumbs and bit of water if needed.  Refrigerate until ready to use!!!  


Dough:

4 cups regular flour( you can use half regular flour and half semolina if you like)
5 whole eggs
1 tbsp. oil
1/4 cup water plus a little more
1 tsp. salt

Mom said this recipe makes 140 Ravioli.. 

Now to get on to making them.. I was going to wait until tomorrow to start but here is the first 50..  Check out the pictures it looks like I'll be making some more later..

Happy Cooking!!!!!

My macaroni machine..I'm back in business!

I use a pizza cutter to section pieces of dough..

I usually go several times to make my dough the right thickness

After putting a small amount of filling fold in half and seal and then dip a fork in flour and seal again making a fork mark around the ends

My first 50!!!!!!

Happy Cooking from my kitchen to yours,

11/5/11
4/17/15

Mom's CreamyCabbage

One of my mom's favorite dishes was her creamy cabbage.  My brother and her loved it and so did all her neighbors...She supplied the neighborhood with it.  She just loved to share food and her grandchildren loved it too.

I've been thinking of her and how wonderful she baked and cooked and as I talk about her these food memories are very dear to me.  I hope you enjoy them as well.

I'm going to post her recipe as I remember.  I make mine a little different than hers but I think you may enjoy her recipe.

2 lb. ground pork

1- 15 oz. can sauerkraut drained

1 1/2 tsp. salt.

1/2 tsp. pepper

1 large head cabbage washed cored and sliced in small to medium slices.

1 small can tomatoes or tomato sauce(mom used Contadina tomato sauce, I use Hunts tomato sauce

2 + small cans water

1 whole onion grated

1 large potato grated

In a very large pot place a few tablespoons olive oil.  Add ground pork, grated onion, salt and pepper.  Fry breaking up ground pork into small pieces on medium heat until browned. Add sauce or tomatoes, water, cabbage and sauerkraut. Cover slightly and toss every so often.  When cabbage has reduced and is soft add a little more water if necessary and cook until all cabbage is tender. Taste test to make sure you have enough salt.  Now peel a large potato, grate it and while stirring add the grated potato to thicken the liquid slightly.. My brother and her often had sliced fresh bread on the side.

The above recipe is the way my mom made creamy cabbage.

I don't add the potato but basically all the same ingredients and I use my crockpot.  After it is cooked to my liking I ladle some over mashed potatoes. 

Happy Cooking!

Crockpot instructions:

Cabbage, sauerkraut, salt, pepper, onion, ground pork, a small can hunts sauce and one to two small cans water. Place all ingredients in your crockpot on high 3 hours then low 3 hours. Or if you want it to cook 👨🍳 low all day it will be About 6 hours. 
An hour before serving grate one large peeled potato into ingredients to thicken if you desire.

Mom made hers in a huge Dutch oven on top of the stove adding 1 cup or more liquid. She then added grated potato and allowed to thicken slightly.

My way is in a  crockpot served over mashed potatoes. Enjoy!

From my kitchen to yours,