Well got a little side tracked this weekend doing a little wine promotion in Tulsa, but not to
worry I’ll have everything on here in plenty of time so lets start with the APPS; Everybody
has a favorite and usually a story. I am sitting here with January and the boys having
breakfast and talking about thursdays menu. JJ says of course she is making ham roll ups
“for her” I mentioned to her that the page in her copy of my Mom’s cookbook with the ham
roll ups is missing so what does she do for a recipe. “Are you kidding” she says ever since
the time you and Mom left us in charge of making the roll ups and went out for the evening
and we made lots of roll ups “and forgot the ham” I can make them in my sleep. Now JJ
claims they got in trouble and got grounded on New Years eve but I think there must have
been more to it than “ham roll ups” . They were both in high school, JJ a senior and Kristin
a freshman, I don’t recall exactly the incident, but my mother always said Kristin was an
angel but her halo was a little cooked so I am sure there is more to the story that they
choose to leave out. I have noticed in the last few years that as I get older and so do the
girls selective memory works to their advantage.
DEVILED EGGS Kristin’s favorite
1 dozen hard boiled eggs cut in half lengthwise
5 oz tartar sauce ( 3 tbsp mayo, 2 tbsp relish, 1 tsp prepared mustard , 1/4 tsp
marjoram )
remove yolks and mash until smooth , mix with tartar sauce ingredients and mix well
making a soft filling , spoon filling into eggs and sprinkle with paprika. Chill and serve.
STUFFED MUSHROOMS Scotts favorite
2 lbs white mushrooms – cleaned
4 tbsp butter melted
1 small onion chopped fine
1 cup breadcrumbs
1/4 tsp garlic salt
1/8 tsp pepper
1/4 tsp celery salt
grated cheese ( Gouda or cheddar)
1 smoked sausage
remove stems from mushrooms and chop
slice sausage into quarters lengthwise and chop to 1/4 inch pieces, saute until cooked ( not
crisp)
add onions, chopped mushroom stems and sausage to butter saute until onions are
opaque. Add remaining ingredients and MIX WELL. Season to taste with - fill mushroom
caps and sprinkle with cheese. Bake at 350 degrees until browned – about 20 minutes.
TOASTED RAVIOLI One of My favorite’s
2 eggs
splash of milk or half and half
salt and pepper
1 1/2 cups Italian bread crumbs
1/2 cup grated Parmesan
handful flat leaf parsley, chopped
24 small fresh ravioli any kind that you like they are all good
5 tbsp olive oil - divided
3 cloves garlic finely chopped
pinch red pepper flakes
2 roasted red peppers, drained of juice
1 14 oz can crushed tomatoes ( S&W Italian style )
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine
bread crumbs with cheese and parsley in a second dish. Coat the ravioli in the egg wash
then in the bread crumbs. heat 3 tbsp of olive oil over medium heat in a skillet then toast
the ravioli until golden, 3 to 4 minutes.
In a small sauce pan heat the remaining oil and the garlic and red pepper flakes over
medium low heat. Grind the roasted peppers in the food processor and add to the garlic,
saute for a few minutes. Stir in tomatoes and season the sauce with salt and
pepper. Transfer sauce to a small bowl in the middle of a large plate, surround sauce with
ravioli for dipping.
HAM ROLL UPS January’s favorite ( I still don’t believe the story)
These are probably the simplist and most fun for the kids to make and help with.
1 package of 10 or 12 8 inch flour tortilla’s
1 tub of whipped cream cheese 15 oz
12 pieces of good sliced deli ham ( approx the same size as the tortillas)
1 large can or jar of asparagus
spread a layer of cream cheese on the tortilla, cover with a piece of ham, take two
asparagus spears and hold them end to end at the edge of the tortilla and start rolling so
that the asparagus is all the way through at the widest part. place them on a tray or plate
and refrigerate for several hours. remove slice into bite sized rounds and serve.
WARM SPINACH SALAD for eight
1 bag baby spinach washed
4 strips “good ” bacon cooked crisp and chopped
4 eggs – boiled and chopped
4 Italian sausage ( mild ) casing removed, cooked and crumbled
pecorino cheese – crumbled 3 to 4 oz
6 mushrooms washed and sliced
32 ripe grape tomatoes
DRESSING
1/3 bottle creamy Italian dressing ( about 4 oz)
1 – 12oz bottle balsamic vinaigrette
mix well and heat. place spinach in large bowl and pour on the dressing, warm enough to
slightly wilt the spinach, toss to coat.
divide the spinach evenly on 8 plates. sprinkle each plate evenly with bacon, egg, sausage,
pecorino, mushrooms and 4 tomatoes
serve while warm.
CHEESE BISCUITS
2 cups flour
1 tsp baking powder
1 tsp sugar
1/3 cup shortening
3/4 cup grated cheddar cheese
1 cup milk
1/4 stick unsalted butter – melted
heat oven to 350
In a bowl mix flour, baking powder, salt to taste and sugar. Using a fork cut in shortening
and then stir in cheese add milk and mix until blended. DO NOT over stir. Drop
tablespoonfuls on a greased baking sheet and brush top with butter, bake 12 to 15 min.
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