I’ve been sick so I haven’t cooked a lot recently. I do have a few pictures and recipes waiting to be edited. Hopefully I will be able to get things done this weekend, for the few of you that actually check my site.
Monthly Archives: March 2006
This is a recipe my mother had gotten from the owner of a German deli she used to get this potato salad. My dad just emailed me the recipe last night. I made some today and everyone, including my husband, likes it. I will post what my dad sent me with comments about the things that I changed, due to what I actually had in the house at the time. I don’t have a picture of this one. I think I may have cooked the potatoes too long, so it doesn’t look as good as it could. I will try something different next time I make it and perhaps take a picture of it then.
- 4-5 large potatoes
- 2-3 German Style Pickles ( I used the regular dill pickle spears I had)
- Pickle Juice
- Apple Vinegar (I only had regular vinegar- it worked out okay)
- Pastrami (I didn’t use this at all)
- Maggi Sauce
Boil potatoes with skin on until done. Let potatoes cool, the peel them. Cut into chunks – whatever size you like the chunks . (I may try peeling and cutting them up before cooking them next time) Slice pickles, shred pastrami in whatever size you would like.
Add potatoes to large bowl, add sliced pimyself Ickles pickles, add shredded pastrami, add 1/4 cup pickle juice (I used 1/2 cup), add 1/4 cup oil, add Maji sauce,salt and pepper to taste. If needed you can add apple vinegar for tartness (My dad skips this step, I used regular vinegar). Now depending on the weather conditions you may want to adjust any of the amounts. I prefer to let it sit for an hour – then reheat doing any adjustments at that time and maybe have the bottle of Maji sauce on the table for last minute addition to individual taste. If you are going to serve it cold the cook all things together for 15 minutes then let it cool and enjoy. (I like it better served warm.)
- 2 cans stewed tomatoes with green peppers and onion
- 1 can tomato sauce
- dry basil (to taste)
Crush tomatoes with hands in to pot. Add tomato sauce and basil. Simmer about 20-30 minutes.
- 2 1/2 cups cooked brown/white rice
- 2 can tuna/salmon (drained)
- 2 egg
- 1 1/2 tablespoon soy sauce
- 2 tablespoons flour
- ¼ c parmesan cheese1 tablespoon dry minced onion
- garlic powder and salt to taste
Combine all ingredients. Shape mixture in to patties. (Thin and small seems to work best) Heat oil in skillet, cook patties in batches for approx five minutes each side. Needs to be browned well or the cake will fall apart.
I have made this using a muffin pan and baking them in the oven at 350, as shown in the picture.
- 3/4 cup flour
- 3 tablespoons sugar
- 3/4 cup milk
- 3 eggs
Mix all ingredients in blender. Heat pan on medium heat, melt butter in pan, then add around 1/4c of batter to pan and quickly turn pan side to side– to side, allowing batter to cover the bottom of the pan. Batter should make a thin layer on the bottom of the pan. Cook until top is no longer wet, and when the underside begins to brown. Carefully flip and cook for 5-10 seconds.
My husband and kids like this with honey, I like them plain. I have made extra in the past and stored in the refridgerator for a snack later on in the day for the kids or breakfast the next morning.
This recipe isn’t exact. I don’t really have anything written down for it. I kind of just throw things together and may add more of certain things depending on my mood. Everyone seems to like it when I make these. My husband really likes it as well and he isn’t a big cheese eater. I made this for a friend and she was surprised that all her kids ate it, they tend to be picky about things. I usually make extra shells to flash freeze uncooked. I then put them in a ziploc bag and pull out as many as I need for a meal.
- Large Pasta Shells
- 1 container of Cottage Cheese
- 1 lb Mozzarella Cheese
- 1 cup Parmesan Cheese (sometimes I use more)
- 1 Tbsp Garlic Salt
- 1 Egg
- Dried Parsley (optional)
- Spaghetti Sauce
Cook Shells. Drain and set aside to cool. Mix Cottage Cheese, 2/3 of the Mozzerella Cheese, Parmesan Cheese, Garlic Salt, Egg, and Dried Parsley. Fill the Shells with the cheese mixture. Cover a baking pan with a thin layer of sauce. Place the filled shells in the pan. Cover with sauce and remaining cheese. Bake at 350 for about 30 or until cheese it melted.