“I KNOW HOW TO BOIL WATER; I JUST DON'T KNOW WHEN IT'S DONE": stewed tomatoes

Sunday, January 24, 2016

Hot Sausage by Bev

Hot Sausage

1 pound of your favorite hot sausage links
1 14.5 oz. can of stewed tomatoes
1/2 tsp. olive oil

Cut the sausage links in half and butterfly cut them (butterflying is cutting the sausage lengthwise almost all the way through, about 90%, without making two pieces). Put aside.

In a skillet with a lid, coat bottom with the olive oil and heat over medium heat.

Fan out the flat butterfly sausage pieces in the hot prepared skillet, skin side up. Brown the links about 5 minutes on each side, 10-15 minutes total.) Next, pour the stewed tomatoes evenly around the sausage (do not add water, because as the sausage cooks it will produce more liquid with time). Cover with lid and cook over low heat for 1/2 hour. Turn sausage after 1/2 hour, and cook for another 10-15 minutes. That's it!

This dish is excellent alone, but we love it served on a homemade bun.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Wednesday, June 27, 2012

Seafood Lasagna

1 (6 oz) can flaked crab (drained)
2 (14 1/2-16 oz) cans stewed tomatoes (UNdrained)
1 small can mushroom pieces (drained)
1/2 tsp dried oregano (crushed)
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 (4 1/2 oz) can shrimp (drained)
3 Tbsp butter
3 Tbsp flour
1 3/4 cups milk
6 slices of Swiss Cheese
1/4 cup dry white wine
8 lasagna noodles (cooked according to directions on box)
1/4 cup grated Romano or Parmesan Cheese

Make 2 sauces. Tomato and Cheese.

Tomato Sauce- In a medium saucepan, combine undrained tomatoes, mushrooms, oregano, onion powder, salt and pepper. Bring mixture to a boil then reduce heat to simmer mixture for 20 minutes to thicken. Turn off heat and stir in shrimp. Set aside.

Cheese Sauce- In a seperate medium saucepan, melt butter. Stir in flour and cook for 1 minute. Add the milk and cook over medium heat till thickened and bubbly. Tear Swiss Cheese into pieces and stir into milk mixture until melted. Turn off heat and stir in crab and wine.

In a rectangular casserole dish (mine is 11" x 7" and 2 " high), that is sprayed with cooking spray or lightly greased, pour 1/2 of the Tomato Mixture in bottom of baking dish. Layer 4 lasagna noodles on top. Next pour 1/2 Cheese Mixture and spread evenly over noodles. Then repeat remaining Tomato Sauce (Yes, you will have a layer of Cheese and Tomato Sauce touching!), 4 noodles and remaining Cheese Sauce. Sprinkle with The Romano or Parmesan Cheese.

Bake in a pre-heated 350 degree oven, uncovered, for 25 minutes. Remove from oven and let rest for 15 minutes before serving.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Natural Resource

Beginnings

It was tradition in my family that soup was served almost every Sunday. There were only a handful of Sundays where soup wasn't part of the menu. On those days, we probably took a trip to Rivesville, West Virginia to visit with my Grandma, who usually had her own pot of soup on, and homemade bread to sink our teeth into. Sundays started with Mass, and after returning home, we would have breakfast. One of my favorite morning dishes was palachintas (yum). Mom would already have soup on the stovetop, and between noon and 2 o'clock it was time for the "soup feast." You could tell time at our house by the Sunday meal plan. A lot of them were based on the time of the football game, or other sporting event. Soup was always served as the noon time meal, followed by a hearty meatloaf, roast beef, stuffed cabbage, chicken paprikas, or the like, at suppertime (usually around 4 o’clock). It seemed like all we did on Sunday was eat and relax. You would wonder how you could be hungry for supper at 4 or 5 o’clock. Amazingly, you were. There were times I would remember that if there wasn’t enough roast beef to make you content, Mom would give you a slice of bread on your plate and cover it with gravy (Gravy Bread). What an added feast we thought we were getting. Little did we know, there probably wasn't enough meat for seconds, and who cared, because there was always plenty of gravy for that "oh so special" Gravy Bread. I really don’t remember a lot of desserts. I know we probably had them from time to time, but even if there were, I don’t know how one would find, or want to find, the room to fit it in. Well, all this talk is making me hungry. Go turn on the water and let’s get started!

Dedication

I dedicate this website to the 4 best cooks I know: My mother, who nourished me from the day of my first breath, both physically and spiritually; my mother-in-law, introducing me to her family favorites and customs; my husband’s grandmother, who had a unique, physical and verbal way of teaching me all her different techniques, to pass on traditional dishes; and last, and foremost, my heavenly mother, Mary, who is always by my side guiding me with spiritual intervention every step, and ingredient, of the way. It is with a deep love of my heritage that I also dedicate this collection of recipes to all the cooks who are just starting out and continuing the tradition of using recipes that are "family recipes." I hope that this website will serve to preserve some of my "family recipes" and to kindle an interest in traditional cooking among the younger families in a not always traditional way.

Enjoy!
With much love, Beve