"Chick"en Paprikas

3 Tbsp shortening
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 1/2 Tbsp Hungarian sweet paprika
1 cup water
1 tsp salt
1/2 tsp pepper
2 chicken bouillon cube
1/2 tsp garlic powder (just don't tell my sister Barb)
8 chicken thighs, skins removed (if you like legs, you can use 4 legs and 4 thighs)
1/2 cup milk
1/2-3/4 cup sour cream 
2 Tbsp flour
A double batch of spaetzle

Day before: (your choice)
Prepare spaetzle a day ahead, drain well, and store in a covered casserole in the refrigerator. This saves you from making everything on the same day and helps the noodles to be firmer.

Day of dinner:
Melt shortening in a large skillet or dutch oven over medium-low heat.
Add onions and celery and brown slowly.
After browning, add skinless chicken pieces, bone side down, cover with lid, and cook for 10 minutes.
After 10 minutes, turn chicken, sprinkle the chicken pieces with the paprika, salt, pepper, and garlic powder. 
Cover and cook for 10 minutes more. After this 10 minutes, add 1 cup water and the two chicken bouillon and continue to cook over medium-low heat with lid on for another 10 minutes.

* **After 10 minutes, when it comes to a boil, reduce temperature to low.***Continue cooking with lid on for an additional 35  minutes.
Remove chicken pieces to a casserole, cover and keep warm.

In a gravy shaker, add 1/2 cup milk, 1/2 or 3/4 cup sour cream, and 2 Tbsp flour.
Shake well and add to liquid in pan.
Cook over medium heat until it starts to thicken slightly.
Add the prepared spaetzle and toss gently and heat through.
When hot, layer the chicken pieces right on top of spaetzle, if serving from skillet.
If serving on a very large platter, pour the very hot spaetzle in the center of the platter and arrange the chicken pieces around the edges.

Makes 4 generous servings or 8 smaller servings.

My Grandma Chick taught her daughter-in-law, my mother Anna, how to make this for my dad. It's the best "chick"en dish I've ever eaten or made.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Beve's Flaky Pie Crust with Vodka

1 1/4 cups all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons sugar
4 tablespoons butter, cut into pieces
6 tablespoons chilled shortening, cut into pieces
2 tablespoons vodka, cold
2 tablespoons cold water

Combine flour, salt, and sugar. Cut in butter and shortening with pastry blender until mixture forms pea-sized lumps. Sprinkle in cold water and vodka evenly over surface, Stir with a fork until all dry ingredients are moistened. DO NOT OVERWORK AT THIS POINT.
Shape into 1" thick disk and cover with plastic wrap.
Chill for at least 45 minutes in refrigerator. (I make mine the night before and refrigerate until the next day

***Actually any alcohol can be used. If you don't want to use alcohol, you can use vinegar. I have used apple cider vinegar years ago...but mostly I use the vodka. 

Roll disk about 1/8" thick on a well-floured surface to fit into a 9 or 10" pie plate. Place the formed pie crust in pie plate and flute it.(Make a decorative pattern in the top edge of a pie crust). Place the formed pie crust in the refrigerator for 45 if needing an unfilled pie crust).

***For an unfilled pie crust, while the crust is chilling, preheat oven to 400°F. After rolling out your pie crust, prick holes all around the bottom crust with a fork. (This is docking the crust). 

 I weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. You can carefully line the pie dough with parchment paper first, then add some weight. (You can use dry beans). I use a smaller tin pie pan, cover the bottom with parchment paper, and lay that inside my 10" pie crust. Bake on the lowest rack for 15 minutes, remove pie from the oven and carefully lift the parchment paper (with the beans) out of the pie. Return the pie crust to the oven on the center rack for an additional 13-15 minutes or until bottom of crust is golden brown.. Please check at 13 minutes!

***Recipe can be doubled for a double-crusted pie and can be baked according to the times for each specific pie.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Pizza Dip

1 (8oz) cream cheese, softened
1/2 cup sour cream
1 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. crushed red pepper
1/2 cup pizza sauce
1/2 cup chopped pepperoni
1/4 cup chopped green pepper
2 Tbsp. chopped green onion
1/2 cup shredded mozzarella cheese

Beat cream cheese, sour cream, oregano, garlic powder and red pepper together well.
Spread in a 9" or 10" pie plate. Spread pizza sauce on top of cream cheese layer.
Sprinkle pepperoni, green pepper and green onions over all.
Bake in a preheated 350° for 10 minutes.
Remove from oven and top with shredded mozzarella and return to oven for 5 minutes more, or until cheese is melted and mixture is heated through.

*This can be made in advance (all but the shredded cheese) covered with plastic wrap and refrigerate. When ready to heat, bake in a preheated oven for 15-20 minutes. Remove from oven and top with shredded mozzarella and return to oven for 5 minutes more, or until cheese is melted and mixture is heated through.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 
 

Sweetheart's Super Salad

1 head cauliflower
1 bunch broccoli
1 basket red cherry tomatoes
1 pound Muenster Cheese cut into bite size cubes
2 or 3 small cans drained mushroom stems and pieces
1 can black pitted olives
1 bottle (16 oz) Zesty Italian Salad Dressing

Mix all together in your largest bowl or pot.
Let marinate in a Tupperware container, or 2, in refrigerator.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Two Layer Jello Squares

3 envelopes of unflavored Knox Gelatine
3 packages (3 oz. each) flavored Jello (I suggest Raspberry)
2 1/2 cups boiling water
1 cup (8 oz.) heavy cream

In a large bowl combine Know and flavored Jello, combine well.
Add boiling water and stir thoroughly until completely dissolved. (this will take 2-3 minutes)
Stir in the heavy cream. When mixed, pour into a 9" x 9" pan.
Chill until firm...at least 3 hours.
Cut into 1" squares.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

English Muffin Bread

5 cups flour
2 packages Active Dry Yeast
1 Tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal

Prepare two 8 1/2" x 4 1/2" loaf pans by greasing well and sprinkling with cornmeal. Set aside.

Combine 2 cups flour, yeast, sugar, salt and soda.
Heat milk and water until warm (no warmer than 120°F).
Add to dry mixture; beat well.
Stir in enough of the remaining flour to make a stiff batter (5 cups total).
Spoon batter into prepared pans and sprinkle the tops with Cornmeal.
Cover with tea-towel and let rise in a warm place for 45 minutes.
Bake in a preheated 400° oven for 25 minutes.
Remove from pans immediately and cool on wire racks completely.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Marvelous Macaroons

1/3 cup flour
2 1/2 cups sweetened, flaked coconut
1/8 tsp. salt
2/3 cup sweetened condensed milk
1 tsp. vanilla extract
1 cup milk chocolate chips, melted

Preheat oven to 350 degrees.
Line a large cookie sheet with parchment.

In a large bowl, stir together flour, coconut and salt.
Add condensed milk and vanilla; stir until well combined.
Drop batter by 1 level ice cream scoopful, 1 inch apart, onto the parchment lined cookie sheet.
Bake for 15-17 minutes or until golden on bottoms.
Remove to wire rack to cool completely.
When cookies are cool, dip the top half into melted chocolate and let set.

Makes 1 1/2 dozen

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Apple Pie Squares

2 1/2 cups flour
1 tsp. salt
1 cup shortening
1 egg yolk and enough milk when added to the yolk measures 2/3 cup.
1 cup crushed corn flakes
1/2 cup sugar with 1 tsp. cinnamon added
8-10 golden delicious apples, quartered and sliced thin
1 egg white

Cut shortening into flour and salt as for pie crust.
Add milk and egg yolk mixture. Blend with a fork until all is combined.
Roll out 1/2 of the dough, on a floured surface, to fit a 10" X 15" pan.
Sprinkle the dough with the crushed corn flakes.
Toss the apple slices with the sugar and cinnamon mixture.
Now gently spoon apple mixture on top of the crushed corn flakes and then spread out evenly.
Roll out remaining dough and place over top of the apples.
Seal edges with you signature fluting.
Time to use  a sharp knife to cut slits randomly here and there on crust top.
Bake in a pre-heated 375 degree oven for 55 minutes.
Remove pan from oven, when golden, to a cooling rack.
Cool for 1/2 hour and then drizzle with the frosting recipe below:

FROSTING
 1 tsp. water
 1 cup powdered sugar
 1/2 tsp. vanilla

Combine all and stir until well incorporated.
Drizzle over warm pie.

When completely cooled, cut into squares and serve.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Woven Jute Bracelet (using drinking straws)

Using 3 ordinary drinking straws, cut three 18" pieces of jute (in weaving, these would be the warp). Thread each piece through the bottom of each straw, overlap by 1/4 inch, and tape at the top.  Tie one woof length of jute to the bottom of the far right straw.  Using a figure 8 motion, weave the jute through the straws, back and forth, back and forth, back and forth, etc.  This is just the beginning, I will go into detail later. 

Enjoy the picture of the finished product below!

Woven Jute Bracelet

Beve's Cole Slaw Dressing

1/2 cup mayonnaise
2 Tablespoons sugar
1 Tablespoon of apple cider vinegar
1/4 tsp. black pepper
1/4 tsp. salt
1 pound bag of Cole Slaw Mix

Mix all ingredients together in a large bowl. Add the Cole Slaw mix and toss until totally mixed.
Refrigerate for at least 1-2 hours before serving.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Czechoslovakian/Hungarian RAW POTATO Dumplings

Halušky

2 large Russet Potatoes
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder (or 1/4 of a real onion processed with the potatoes)
1 c. flour (This is an approximation---you should start with 1 cup and add more until you get the right consistency). I cup is usually all I need.

Place a large pot of water with 1 Tablespoon of salt added, on the stove to boil. Meanwhile start the dumpling mixture. Wash and peel potatoes well. Cube potatoes and add to a food processor. Process for about 30 seconds until lumps are gone. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer. Slowly and carefully pour off the drained liquid but keep the white starch that’s settled on the bottom. To the starch, add the drained potato, egg, flour, salt, pepper and onion powder.
I wet a flat plate with cold water and place dough on the plate. With a wet teaspoon, cut off kidney bean size pieces of dough and drop into the boiling salted water. Cook dumplings until  they float to top. (not too long). Immediately drain in colander, running cold water over to stop cooking process. Drain well and store in the refrigerator for at least 4 hours before using for Halushki  or Bryndzové Halušky (Slovakian Potato Dumplings with Bryndza Cheese). I use cottage cheese to cover the potato spaetzle.

Halušky s Tvarohom

Enjoy! Élvez! Piacere! Gustirati! Radosť!

A Slovak Making Italian Gnocchi?

Cut into tennis-ball size pieces



Roll into 1/2" rope

Cut into 1/2" pieces and roll with finger instead
of down the backside of a fork.
(This makes a small pocket on one side of the gnocchi,
to hold sauce when ready to serve).

Gnocchi

3 large Russet potatoes (about 2 pounds)
½ tsp. salt
¼ tsp. pepper (you can use white if you don’t want to see it in your gnocchi)
1 large egg
2 cups flour, plus more for rolling and dusting

Boil the potatoes in their skins about 40 minutes or until easily pierced with a fork. Drain and place on a plate until cool enough to handle (approximately 20 minutes). Peel off skin using a paring knife or with you hands(that’s the way I do it). Cut potatoes in half and send them through a ricer. Spread evenly on a baking sheet and let cool to room temperature.

Transfer the potato to a large bowl, season with salt and pepper, and stir in the egg. Stir in the flour. Transfer to a work surface and knead briefly until smooth. (This should only take 5-6 minutes). Place the dough on a well floured cutting board and cover with the bowl to rest for 10 minutes. Cut the dough into a tennis ball size piece and roll that portion of dough into a ½-inch thick rope and sprinkle lightly with flour. (You might feel like a child rolling play dough into snakes). Using a bench knife (or paring knife, that I prefer) cut the rope into ½-inch pieces. Roll 1 side of each piece of dough down the back of a lightly floured fork, pressing the other side lightly with your finger as you roll. Make more gnocchi with the remaining dough in the same manner. As you work, arrange the gnocchi in a single layer on lightly floured baking sheet. Let air dry for up to 2 hours if making the same day. Or arrange the gnocchi in a single layer on a baking pan and place the pan in the freezer for an hour, as I do. Freeze until solid, then bag the frozen gnocchi into re-sealable freezer bags.

Bring large pot of salted water to a boil  Place frozen gnocchi in the pot of boiling water, stirring occasionally, for 3 to 5 minutes, or until they float to the surface of the water. Immediately drain the gnocchi, cover with sauce and serve.
***Serve the gnocchi tossed with Bev's Spaghetti Sauce and sprinkled with grated cheese.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Magical, Mini Leprechaun "KISSES"

Leprechaun "KISSES"

We made a trap to catch a Leprechaun in pre-school yesterday. Won't the kids be surprized to find they didn't catch a Leprechaun, but "Lucky" left mini "KISSES" for them to enjoy!
What a fun little treat!

Comparison: Regular to a Mini

How did I make these, you ask? Well first, I bought a bag of Easter wrapped candy KISSES and unwrapped the green ones (gingerly). I cut the foil into fourths and the KISSES tag into thirds. I wrapped a chocolate morsel in each tiny piece of foil and added the shorter KISSES tag. Viola, A Mini Leprechaun KISS.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Rustic Handmade Angels

Skinny Tube Angel

This Skinny Tube Angel's body is formed around a thin PVC pipe (as thick and as long as you would like it). Decorate with twig arms and legs, and then go wild on embellishments.

Have fun!

Rustic Quilted Archway Angel

I made this angel probably 20 years ago or more. Made from an antique crazy quilt, wooden dowel, and an angel face pin I made. She looks lovely hanging above any entryway. 

A few of my favorite creations

Homemade Parcheesi Board with shutter base

Made this side table from a pair of old shutters. The top was made from an old table top that I painted a Parcheesi Board onto. Unique and useful.


Corn Husk Heart Wreath

After shucking corn one summer day, I wondered what I could do with all that husk. Well, I got an old wire coat hanger and shaped it into a heart. I cut 1 inch wide strips of the fresh corn husk and slip knotted them onto the wire. (This may take a second shucking of corn, for when this dries it does shrink). I made this one about 15-20 years ago---and made 2 more afterwards. Easy and fun to make.


Simulated Leather Silhouettes

    

The Nativity Silhouette and the 3 Bears Silhouette are made from, believe it or not, brown paper grocery bags and glue. Cut your design from a double thickness bag swatch, cover in craft glue and, while wet, hold the design over a candle flame, rotating until the design is black and sooty. Continue on other side. When completely covered and dry, remove soot with a soft cloth. I mounted mine on a black board with a scored line down the center. You can also insert a wire in between the two layers of brown bag. I also made these approximately 15-20 years ago. Look how beautiful they still look!

Simulated Leather Silhouettes

Mama, Papa and Baby Bear

Heart Strings

These hearts are made from 1 inch wide strips of card stock. 7 strips in all:

2-11 inch pieces

2-9 inch pieces

2-7 inch pieces

1-4 inch piece

Lay pieces on top of each other as follows:

1-7 inch piece

1-9 inch piece

1-11 inch piece

the 4 inch piece

1-11 inch piece

1-9 inch piece

1-7 inch piece

Make sure all the bottom edges are even and staple together. Bring outside strips, one by one, down to touch the bottom center. Do this with all 3 strips on each side, leaving the 4 inch strip standing alone. Staple or brad all the strips together at the bottom. Punch a hole in the top of the 4 inch piece to hang. Enjoy making these. It's fun!





Rustic Stick to Me Angel



This is one of my favorite angels that I created. Made with twig wings and dressed in a muslin dress and felt jacket. A stick "T" frame is padded under the dress. Enjoy experimenting with a basic design and add the embellishments you love.







Chocolate Marshmallow Bars

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. baking cocoa
1/2 cup chopped nuts, optional
4 cups minature marshmallows

TOPPING:
1 1/3 cups (8 ounces) chocolate chips
3 Tbsp. butter
1 cup peanut butter
2 cups Rice Krispies cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts, if desired. Spread in a greased 11 x 7 inch jelly roll pan. Bake in a preheated 350 degree oven for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Cut into approximately 3 dozen squares.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Strawberry Sweethearts (or Raspberry)

3/4 cup butter at room temperature
1/2 cup sugar
1 egg yolk
1 1/2 cup flour
1/8 tsp. salt
Strawberry or Raspberry Jam

Cream butter and sugar well. Add the egg yolk and mix for a few seconds.
Add flour and salt. Mix well together. Cover and refrigerate for 1 hour.
Roll walnut size pieces of dough in the palm of hands; place on a parchment
lined cookie sheet. Make indentation with your thumb (I try to make it
look like a heart). Fill the hollow with jam.
Bake in a preheated 350 degree oven for 12-14 minutes.
Remove from oven. Cool on rack. Sprinkle with powdered sugar when completely cooled.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

LUCKY 7 ICING

1 cup granulated sugar
1/2 cup milk
2 Tbsp. flour
1/2 cup room temperature butter
1/2 cup crisco shortening
1 1/2  tsp. vanilla
1/8 tsp. salt

Put all ingredients in a large mixing bowl in the order above. Mix on low for 1 minute and then turn on high and whip for 10-15 minutes, until well blended.

Ices a full size layer cake or two 9 X 13 inch sheet cakes.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

*If you would like 8 Ingredients, Simple Chocolate Icing, reduce flour to 1 Tablespoon and add 2 Tablespoon of unsweetened Cocoa.

Polenta Pepper Pie

2 1/2 cups water
1/2 tsp. salt
1 cup yellow cornmeal
3/4 pound bulk Italian Sausage
5 or 6 thinly sliced green pepper rings
1/2 cup finely chopped green pepper
1/3 cup finely shredded carrot
1/4 cup finely chopped onion
1/3 cup tomato paste
1/2 cup grated Romano Cheese
1/2 cup shredded provolone cheese

Preheat oven to 350 degrees.
In a medium saucepan bring 1 1/2 cups water to a boil.
Meanwhile, combine remaining 1 cup water, 1/2 tsp. salt and cornmeal together in a separate bowl. Slowly pour cornmeal mixture into boiling water, stirring constantly using a wooden spoon. Cook and stir till thick and bubbly. Continue cooking over low heat 5 minutes more or till very thick, stirring frequently.
Grease an 8 inch cake pan and spoon half the polenta mixture into it. Cover the surface of the polenta with a waxed paper circle, and using your fingers, press the waxed paper to pat polenta into an even layer on the bottom of the pan. Remove waxed paper and place it in the bottom of another ungreased 8 inch pan. spoon the other half of the polenta in this pan and repeat the pressing even technique using another waxed paper circle. Set the cake pan aside. Place the first pan (the greased one) in the oven and bake, uncovered for 10 minutes. Meanwhile, cook finely crumbled sausage, chopped green pepper, carrot and onion till sausage is brown and vegetables are tender. Drain well. Stir in tomato paste and Romano Cheese.
Spoon the sausage mixture evenly over the baked polenta. Carefully invert the unbaked polenta layer on top of the sausage mixture. Put back in oven and bake for 20 minutes. Top with green pepper slices and provolone cheese; bake for 10 minutes more or until cheese is melted. Remove from oven and let stand for 5 minutes before slicing into 6 wedges to serve.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

This is definitely a favorite of mine and something different to serve when special family members or friends come for a visit.

Cream Puffs or Profiteroles

1/2 cup water
1/4 cup butter
dash of salt
1/2 cup flour
2 eggs

Preheat oven to 425 degrees.
In a saucepan, bring water, butter, and salt to a boil.
With a wooden spoon, quickly add the flour, and beat over low heat until a smooth ball forms. (This should take about 1 minute).
Remove from heat and put in a clean mixing bowl and let cool for 3 minutes.
Beat in eggs, one at a time, and continue to beat until mixture is smooth and shiny.
Drop by heaping tablespoonfuls, 3 inches apart, on a parchment lined cookie sheet.
Makes about 8 large cream puffs or 12 smaller ones.
Bake in the preheated 425 degree oven for 15 minutes and then reduce heat to 325 degrees and bake an additional 20 minutes or until golden brown. 
Now turn off oven, take cream puffs out of oven and slice off the top third of each one. ( Do this to each puff, it helps all the steam to escape and dry the inside of the puffs). Place the pan back in the turned off oven, and keep the door ajar using a wooden spoon, and leave there for 10 minutes more to dry out the inside of each puff. Remove after 10 minutes and cool the pan on a wire rack.
When completely cooled, fill with your favorite fillings. (A few of my favorites are below).

Cheaters Strawberry Whipped Cream Filling:
1 cup sliced and diced fresh strawberries
1/4 cup strawberry preserves or jam
1/2 container of frozen whipped topping (8 oz size) thawed.

Mix strawberries and preserves or jam together well.
Fold into the thawed whipped topping until well blended.
Fill the puff and replace the tops and serve immediately.

Vanilla Cream Filling:

1 small box instant pudding, (flavor of your choice; I use French Vanilla).

1 cup milk
1/2 container of frozen whipped topping (8 oz size) thawed.

Mix instant pudding with milk until well blended and thickened.
Add whipped topping and blend until smooth.
Fill the puff and replace the tops and serve immediately.
(Don’t fill until ready to serve!  Filling too soon will make the cream puffs soggy).
If you would like to serve later, puffs can be frozen empty and thawed later to fill.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

You also can use the Puffs at lunch time and fill with your favorite tuna or chicken salad.
There are endless fillings you can experiment with for yourself....have fun!

Ann's Brownies

1/3 cup butter
2 oz. unsweetened chocolate square
1 cup sugar
1/4 tsp. salt
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1 tsp. vanilla
1 cup chopped walnuts

Melt the butter in a small saucepan over medium-low heat.
When completely melted, add the unsweetened chocolate square, and continue cooking over medium-low heat until chocolate is melted into the butter.
Remove from heat and cool for about 15 minutes.
While cooling, grease well an 8x8 inch pan.
After 15 minutes, preheat oven to 350 degrees.

Put all ingredients (except nuts) in a large mixing bowl, and beat for 2 minutes on medium.
Fold in the chopped nuts by hand and then pour the batter into the prepared pan.
Bake for 30 minutes, or until knife inserted in center comes out clean.
Remove pan to cooling rack and cool completely before cutting into 16 squares.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Now, here is where Mom would cheat a little. She would take a can of good quality canned fudge icing, and ice the tops of the brownies with a thin layer before cutting into squares. Oh my, this is definitely going to be made again, in the next few days!

Perfect Easy to Peel Hard Boiled Eggs

Hard boiled eggs, that are easy to peel, are made with eggs that should be bought at least a week ago. Your eggs should be purchased 5-7 days in advance of boiling. 

Directions:

Remove 6 eggs from the refrigerator as you bring a pot of water to almost a boil. Make sure you have enough water in the pot so as when you place the eggs in they will all be covered with the water.

Gently lower one egg at a time into the water...I place each one on a large spoon to lower them into the water. Set timer for 13 minutes. When the water starts to boil again, turn the heat down to medium.  When the timer rings, it is time to cool the eggs. Drain off the hot water and fill pot with cold water. After 5 minutes, drain and fill pot once again with cold water, and let sit for another 5 minutes. Once cooled, drain the water from the eggs. Store the eggs in a covered container (eggs can release unpleasant odors) in the refrigerator.  They should be eaten, or used in a recipe within a week.

***It is very hard to overcook eggs using this technique.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Pumpkin Gobs

2 cups packed brown sugar
1 cup Crisco oil

Put the sugar and oil in a large mixer bowl and cream together.
Add:
2 eggs
1 (15 oz) can pumpkin
1 tsp. vanilla
Mix well.

Mix the following dry ingredients togehter in a seperate bowl.

1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 cups flour

Add the above dry ingredients into the wet ingredients and mix well.
Drop a teaspoonful of batter onto parchment lined cookies sheet.
Bake in a pre-heated 350 degree oven for 12-15 minutes.
Remove to cooling rack to cool completely.
This will make loads of cookies and you need 2 cookies to make a Gob, with a cream filling.

Gob Cream Filling:
1 cup Crisco shortening
1 cup white sugar
1 (3 oz) box vanilla INSTANT pudding
1 cup milk
1 tsp. vanilla

Cream Crisco and sugar together. Add the rest of the above ingredients and mix on medium-high for 10-15 minutes. Now take one cookie, and on the flat side of it, spread a teaspoon or so worth of cream on it, and top with another cookie. You just made 1 Gob. This will make a load of Gobs to celebrate Autumn.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Christmas Eve (or anytime) Punch

46 oz. apricot nectar
46 oz. pineapple juice
1 (12 oz) can frozen orange juice concentrate
1 (12 oz) can frozen lemonade

Mix all 4 ingredients together well, serve immediately, or chill and use later.

This is my Mother-In-Law's Christmas Eve Punch recipe. I always remember enjoying this, for I so love  apricots. (Apricots, to a Hungarian, is a gratification used in many Hungarian recipes).  I can still see this Punch in Mum's glass punch bowl, and all the punch glass cups surrounding the bowl. Memories of years gone by, and thoughts of good times.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Oatmeal Waffles

1 1/2 cups flour
1 cup quick cook rolled oats
1 Tbsp baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 slightly beaten eggs
1 1/2 cups milk
6 Tbsp. melted butter
2 Tbsp. brown sugar

In a large bowl, mix together flour, oats, baking powder, cinnamon and salt. In a seperate small bowl,stir together eggs, milk, butter and brown sugar. Add to the flour mixture; stir until well blended. Pour batter onto lightly greased, pre-heated waffle iron. (this is where you need to know your own waffle iron and how much batter to pour). Close lid; do not open until you see less steam coming from sides of iron and lid raising slightly. The first batch is always the test batch. Time that test batch, and jot the time it takes to bake a well cooked waffle with your own iron. Serve with butter and maple syrup.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

These are a very hearty waffle, sure to please overnight guest for a "Waffle Breakfast Wake Up" call.

Thumbprint Cookies

1/2 cup butter
1/3 cup packed brown sugar
1/4 tsp salt
2 eggs, seperate yolks and whites into 2 bowls
1/2 tsp vanilla
1 1/4 cup flour
1 1/4 cup finely chopped walnuts

Pre-heat oven to 375 degrees. In mixing bowl, cream brown sugar and butter until light and fluffy. Add salt, the 2 yolks, and vanilla. Beat well. Gradually add in flour,and blend well. Chill dough 1/2 hour. Remove from refrigerator and shape into 1" balls. Lightly beat the egg whites until foamy. Dip the balls in egg whites, then roll in the chopped walnuts to cover. Place on a parchment lined cookie sheet, 2 inches apart. Use your thumb to make an imprint in the center of each ball. Bake for 10-12 minutes, until lightly browned. Use your judgement, all ovens are different. Remove to cooling rack and cool completely.

Now, I must say, I have not made these Thumbprints in years. My sister Lynn has made these her signature cookies. If you have a birthday, wedding, baby, etc., you are guaranteed to get a dozen or two sent to your event. Now you know why I haven't had the need to make them anymore. A batch just showed up in our mail for this past Christmas. This tells you, these cookies ship well. Thanks Lynn, for all the dozens sent our way. I'll be checking the mail tomorrow.

Icing: Lynn uses a quality canned icing and tints the icing with food coloring to match your event.
We get red and green at Christmas. Brown, yellow and orange at Thanksgiving. Pastel yellow, pink and blue at Easter. Wishing you fun picking the colors for your event.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Awesome Bean Casserole

1 pound ground beef
1/2 pound diced bacon
1/2 cup diced onion
1 (16 oz) can of kidney beans, drained
1 (16 oz) can of butter beans,drained
1 (21 oz) can of pork and beans
1/2 cup packed brown sugar
1/2 cup ketchup
1 Tablespoon apple cider vinegar
1 tsp salt
1 tsp yellow mustard

In a frying pan, brown bacon until crisp. Remove to paper towel to absorb excess grease. Wipe remaining grease from pan and then brown the ground beef  and onion in the same pan until no longer pink. Drain off grease. Combine beef and onion mixture with the bacon, and all remaining ingredients. Spoon into a lightly greased 2 quart casserole. Bake in a preheated 325 degree oven for 45 minutes. Awesome!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Easiest Baked Rice Pudding

1 cup cooked rice
4 eggs
1 (13 oz) can evaporated milk
1/2 cup sugar
1 tsp. vanilla
1 cup milk
dash of nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup raisins (optional)

Mix all ingredients together and pour into a well greased 9 X 9 inch pan.
Bake at 350 degrees for 45 minutes.
Remove from oven and cool at least 20 minutes before serving warm.
...or cool completely, and serve at room temperature.
...or refrigerate cooled pudding for a few hours, to serve cold.


Enjoy! Élvez! Piacere! Gustirati! Radosť!

“Oh My, Now One of the Kids is a Vegetarian” Burgers

1 16 oz can pinto beans, rinsed well in cold water, drained, and mashed

1/2 cup shredded cheddar cheese
1/4 cup bread crumbs
2 Tbsp chopped green onions
1 tsp Worcestershire sauce
1/8 tsp pepper
1/4 tsp salt
1 egg white

Mix all the above ingredients until thoroughly mixed. Shape into 6 patties. Spray a skillet with vegetable spray, or lightly greased with vegetable oil, over medium heat. Fry patties for 10 minutes on each side. Serve as you would any hamburgers with all the great condiments.

We know we got a great, tasty meal, that is also healthy for us. When one of the “KIDS” tells us their now a vegetarian, or they are bringing home a vegetarian. It will be easy to continue with this recipe even if there isn’t a vegetarian in the family. Oh well, even if you’re a meat lover, this refreshing, break from ground meat, tastes great when topped with all the trimmings.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Bev’s Classic Potato Salad

 

6 red potatoes

3 hard boiled eggs

1/2 cup mayonnaise

1 tsp vinegar

3/4 tsp salt

1/2 tsp sugar

1/8 tsp pepper

1 stalk celery

1/4 cup onion

Rinse and clean 6 whole potatoes and place the potatoes in a large pot just the way they are, with the potato skins still on the potatoes. Add 3 eggs to the pot with the potatoes and fill the pot with enough water to cover the potatoes and eggs.

Bring the pot of potatoes and eggs to a boil and continue boiling for 15-20 minutes.

After 15 to 20 minutes, carefully remove the eggs and set them in a bowl of cold water.

Continue boiling the potatoes until they are fairly tender, yet still slightly firm.

Remove the potatoes from the heat and carefully drain the potatoes in a colander. Let them cool for awhile. Meanwhile, peel and rinse the hard-boiled eggs. Cut and dice the hard-boiled eggs and place the eggs in a large mixing bowl. If the potatoes are now cool enough to touch, remove the potato skins and dice the potatoes into small chunks. Add the potatoes to the eggs in the large mixing bowl. Add remaining 7 ingredients. Cover and chill.

 

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Chocolate Peanut Butter Delight

Crust:
1/2 cup cold butter
1 cup flour
2/3 cup finely chopped dry roasted peanuts
Filling:
1 cup confectioners sugar
1 (8 oz) cream cheese, at room temperature
1/2 cup peanut butter
1 carton (8 oz) cool whip, thawed
Topping:
1 small instant chocolate pudding
1 small instant vanilla pudding
2 3/4 cups cold milk
chocolate shavings, optional

Cut butter into flour with a pastry blender, until crumbly. Stir in the peanuts. Press onto the bottom of a greased 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate shavings, if desired. Cover and refrigerate 4 hours or overnight.
Yummy, Yummy, for the Tummy!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

A “Chick” of a Stuffing

1 cup butter (2 sticks) 
6 stalks celery, chopped 
4 medium onions, chopped
3 carrots, grated fine
3 Tbsp parsley
2 tsp salt
1 tsp pepper
6 eggs slightly beaten 
3-4 C chicken or turkey broth   (or 4 C water with 3 chicken bouillon cubes)
2 lbs stuffing cubes

***If you would like to make this outside the bird.. scroll below and click on Annie's Classic Stuffing (Casserole Style).

In a skillet over medium heat, melt butter. Add celery and onion, cook until tender. Stir fry. Remove from heat and add 16 cups bread cubes. (8 whole wheat and 8 white makes a great stuffing) Add parsley, carrots, salt, and pepper. Toss and mix well. Into the 4 cups boiling water add the bouillon cubes and let them dissolve. Add the eggs to the stuffing mixture and mix thoroughly. Add water to this mixture using as much as necessary for a moist consistency. ( I usually have to use all 4 cups). This makes enough stuffing for a 16-20 lb bird. If all of the stuffing doesn't fit in the bird, you can butter a loaf pan and pack the remaining stuffing into it and bake separately for 30-35 minutes. Sometimes I pour a little extra broth over the top of the one in the loaf pan, as it has a tendency to get drier without the advantage of the turkey’s basting juices.

If you would like to just make the Casserole version of stuffing...here it is: Annie's Classic Stuffing (Casserole Style)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

When my husband first had turkey at my house, he helped get the food ready. When it was time to remove the stuffing, my Mom stepped in to handle the chore. While the turkey was still hot, she would get a knife and slice the stuffing into her free hand and place it on a platter. My husband’s eyes were wide in amazement, since he thought she was burning herself. After so many years of doing this, we teased my mother, telling her she had no feeling in her left hand because of the hot stuffing that landed in it on Thanksgiving. But, to this day, when Duke carves our turkey, he empties the stuffing from the bird the same way my Mom does, out of respect for her natural ability to withstand heat and serve delicious slices of stuffing. And, besides, it’s my favorite part of the meal.

Beef Soup

 
2-3  lb lean boneless chuck roast
4 quarts water

Bring chuck roast and water to a boil. Skim off any foam and discard.

Reduce heat to low add:

4 beef bouillon

2 medium onions, skinned
1 whole tomato
5-6 stalks celery including leaves
1/4 cup dried parsley or 1 cup fresh
and cover pot with a lid.

Simmer on low for 2 hours. 

Remove meat to a plate and strain out the onions, whole tomato and celery, and discard.

Add:

1 lb bag carrots, cut into fourths
1 Tbsp salt
1/2 tsp pepper
and return meat to pot
Add 1 quart more boiling water and cook another hour or until meat is tender. Remove meat to a serving platter. Cut meat into serving bite size pieces and return it to the soup. 

Add 4 medium potatoes, cut into quarters and cook 1/2 hour more.

Make homemade gumboli (or use store bought egg farvel) and add to soup.

This soup brings back memories of my father. I think this may have been one of his favorite soups that my mother would make.

Not only did he enjoy the soup, he would have my mom not add the meat back to the soup, but to leave it separate. (He liked his soup with just the broth, carrots and potatoes. The roast  my mom would then use the bite size pieces of meat to make him a hearty sandwich, served on white or rye bread, and spread with mustard (brown not yellow for my dad, yellow for me) to go along with the bowl of soup.

Oh what a wonderful Sunday feast my mom would make of this meal.

Homemade soup is really very simple, it’s just the length of time cooks don’t like to put into their cooking. Everything in this fast world has to be done in under 30 minutes. The flavors of yesterday, start to feed you with just the aroma and your sense of smell over the time frame it takes to simmer. It really isn’t a lot of work to cook it’s the time I think we don’t like to put into it.

 

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Apricot Cold Dough Cookies

1 1/2 sticks unsalted butter, at room temperature
1 (8 oz.) cream cheese, at room temperature
1/2 cup sugar
1/2 tsp. vanilla
2 cups all purpose flour
1/2 cup apricot jam
1 large egg
2 tbsp. coarse sugar

In a mixing bowl, beat the butter, cream cheese and granulated sugar until fluffy. Add the vanilla. Gradually add the flour and mix until just incorporated.
Turn dough onto floured work surface, and just bring all the dough together. Form the dough into 2 (1-inch) thick rectangles. Wrap in plastic and refrigerate for 1 hour.
On a lightly floured piece of parchment, roll one of the rectangles into a 9X12 inch rectangle. Spread 1/2 the jam over the dough. Cut the dough crosswise into thirds, making  three 9-by-4 inch rectangles. Roll each rectangle into a 9 inch log. Wrap each log in waxed paper and refrigerate until firm, approximately 30 minutes. Repeat this with the remaining dough.
Preheat oven to 350 degrees. Slice the logs intp 9 one inch pieces and place on a parchment lined cookie sheet. Brush with a beaten egg and sprinkle with sugar. Bake 18-22 minutes or until color appears on tops.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Cherry Squares Deluxe

1 box white cake mix
1 1/4 cups oatmeal
1 stick butter, softened
1 egg
21 oz. can of cherry pie filling
1/2 cup chopped walnuts
1/4 cup packed brown sugar

Heat oven to 350 degrees. Grease 13x9 inch pan. In large mixing bowl, combine cake mix, 6 tablespoons butter and 1 cup oatmeal. Mix until crumbly with electric mixer and then reserve 1 cup of this mixture for topping. To the crumbs left in mixing bowl, add 1 egg; mix until well blended. Press this mixture into prepared pan. Pour cherry pie filling over crust; spread to cover evenly. To the reserved crumbs, in large bowl, add remaining 1/4 cup oatmeal, 2 tablespoons butter, walnuts and brown sugar. Mix thoroughly and then sprinkle over the cherry filling.
Bake at 350 degrees for 30-40 minutes or until golden brown.
Cool completely. Cut into 2 inch squares to serve.

Who would I say loves this recipe the most??? Well, that would be Hannah. I can see her smiling as she sees this post. Makes me smile too.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Wedded (Wedding) Soup

Why Wedded Soup? Wedded, because it is the marriage of my Mom's basic Chicken Soup recipe and my version of a great Wedding Soup.

Chicken Stock Ingredients:
5 quarts water
8-10 chicken thighs
4 chicken bouillon cubes
2 medium whole onions, skinned
1 whole tomato
5-6 stalks celery
1 pound carrots cleaned and cut into 1" pieces
1/4 cup dried parsley or 1 cup fresh
1 tbsp salt
1/2 tsp pepper
1 package frozen chopped spinach

In large stock pot, put the chicken thighs with skin in the 5 quarts of water. Bring to a boil and skim off any foam that forms on the top of water, and discard. Turn heat down to medium low and add bouillon, onion, celery and parsley flakes. Simmer on low with a lid on for 1 1/2 hours.

Remove chicken pieces to a casserole and let cool and refrigerate to use for another recipe tomorrow.
Strain out the onions and the celery. Return liquids back to pot and add the carrots, salt, pepper and frozen spinach. Keep on low heat while you make the meatballs.

Meatball Ingredients:
3/4 pound ground pork
1 egg
1/4 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Mix all the above ingredients. With clean, wet hands, form into 1/2 inch, bite-sized balls. Drop into the hot broth. Continue cooking for 30 minutes with lid on. Boil one bag of farvel store-bought noodles (or make your own from my gumboli recipe). (Gumboli.) Add to broth when serving.

This is my version of wedding soup that I developed on my own, using the knowledge given to me from my Mother's basic Chicken Soup recipe. I feel that if you have a great basic recipe (without a lot of fussiness), you can take it and make exquisite dishes out of it with little added bonuses.

A great meal by itself served with bread, or a great way to start a grandiose meal.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Scallop Casserole

12 oz. frozen scallops
3/4 cup "half and half"
1 cup dry seasoned bread crumbs
1/2 cup butter, melted
1 tsp. salt
1/4 tsp. pepper
Paprika (optional)

Remove any shells and wash scallops in cold water.
Drain well and pat dry.
In a greased 8x 8 inch or 12x 7x 2 inch baking dish, arrange the scallops in a single layer.
Pour half of the "half and half" over top of the scallops.
Mix the bread crumbs, melted butter, salt and pepper together well and sprinkle over top of all the scallops. Pour the remaining half of the "half and half" over top of the bread crumb mixture.
Sprinkle top with a little Paprika if desired.

Bake in a preheated 375 degree oven, uncovered, for 25-30 minutes.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Tuna Cheese Melts

2 cans of tuna, drained
1/4 cup finely chopped onion or 1/4 tsp onion powder
1/4 cup finely chopped celery
3 Tbsp. mayonnaise
1/8 tsp. black pepper
4 English Muffins, split and lightly toasted
8  slices of tomato
8 slices of American Cheese

Mix first 5 ingredients together well.
Spoon tuna mixture evenly on the 8 halves of toasted English Muffins.
Place English Muffins on cookie sheet and top each with a tomato slice and  an American Cheese slice.
Broil until cheese melts

This is a great lunch option.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Tarhonya Hungarian Noodles (Gumboli , to our Family)

  3/4 cup flour
  1 large egg plus 1 teaspoon of water
  1/4 tsp salt

I mix this recipe up by hand:

I crack the egg into a small mixing bowl, add the water and salt, beat together with a fork. I then add the flour and use the fork to incorporate the flour until I can't stir any longer. I then start using my hands to mix in the remaining crumb like mixture using a squeeze and turn motion until a nice firm ball of dough forms. Go to*** 

However, you can use a food processor as follows:

 

Place the above ingredients into a food processor and process until mixture stops moving in bowl, about 1 minute. Dump mixture onto cutting board and squeeze into a firm ball of dough, until all flour it incorporated. 

***Cover with a bowl and let rest for 1/2 hour. Use the grater to grate into “Gumboli” noodles. (using the large holes of a 4 sided grater) Dip the ball of dough into a little bit of flour often to make grating easier. Spread all the noodles out evenly on cutting board or floured cookie sheet and not in clumps. Make sure you spread them out in a single layer and let them dry out about two hours. Boil a medium pot of salted water and place all the noodles in. Bring back to a boil and reduce heat to medium. Boil for 4 minutes more. Drain and rinse in cold water. Ready to be added to soup.

If you want to use the noodles at a later date, they can be frozen. Spread noodles onto floured cookie sheet and freeze for 1/2 hour. Place frozen noodles in a freezer bag and store in freezer until ready to use.

This is the noodles my Mother would make almost every Sunday for homemade Chicken Soup.

I use this noodle for my Wedded Soup. Triple this single batch recipe for the perfect amount for the Wedded Soup Recipe.

To me there is no other noodle for soup. These are easy to make and oh so delicious. They are great for the little toddler, no messy noodles to cut up in the soup. When you take a spoonful of soup, you get noodles with each and every bite. No noodles slip, sliding off the spoon. I believe these noodles may be a form of the Italian, pastina noodle, but I guess I'm partial to these since I was raised on them. For those of you that don’t want to attempt to make these, look at the grocery store for and egg noodle called Egg Noodle Farvel.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Easiest Crab Puffs

1 (5 oz) jar Olde English Cheese Spread
1 stick butter
1 1/2 tsp. mayonnaise
1 (6 oz) can crabmeat, drained
1/4 tsp. garlic powder
1/4 tsp. salt
6 English Muffins

Bring butter and cheese to room temperature.
Mix mayonnaise, crabmeat, garlic and salt together.
Add the room temperature cheese and butter, and mix well.
Separate muffin halves and spread all halves with even amounts of cheese and crabmeat mixture.
Cut muffins into 1/4s and place a dozen on a styrofoam plate, and place in a freezer bag.
When ready to serve, remove from freezer and place on cookie sheet and broil until bubbly and crisp, about 5-7 minutes.

Enjoy! Élvez! Piacere! Gustirati! Radosť!