Hannah's Soon to be Famous Pasta Salad

Hannah's Soon to be Famous Pasta Salad

My daughter Hannah was remembering a pasta salad I "used to make".  It had been many years, but today, she and her brother Colin went shopping.  They gathered ingredients.  Upon their return, I had the water boiling and Hannah began to create a delish pasta salad.  It is SOOO good that I have decided to post it as to not forget how she made it.

  Here goes.

Hannah's Soon to be Famous Pasta Salad

*makes one large bowl of pasta salad perfect for taking to a picnic or your next family reunion.

1/4 bottle Robust Italian Salad Dressing

1 Package Multi colored Rotini noodles cooked Al Dente

1/3 lb salami sliced thick and cut into chunks

1/3 lb small pepperoni (packaged)

20 Fresh grape or cherry tomatoes, Sliced in half

3/4 jar black olives, drained and sliced in half

1/4 lb Pepperjack cheese cubed ( small pieces)

1/2 Medium Red onion Chopped

1  green pepper, Chopped

Drizzle of Extra Virgin Olive Oil

Pepper to taste

Parmesan Cheese

Prepare all ingredients (chop etc) while boiling the pasta to Al Dente (test for doneness at about 7 minutes.  Hint: you want the pasta somewhat firm).  Once the pasta has boiled, Drain and allow to cool for several minutes. Once drained and cooled, add the prepared Italian salad dressing and toss the pasta.

Add the pepperoni, salami,tomatoes, cheese, olives, onion, green pepper to the pasta and toss, drizzle with evoo and add parmesan cheese and pepper to taste.  Toss again and refrigerate.

You may also add, gardinare, hot peppers, broccoli or cauliflower, sweet snap peas would be great as well! 

         Serve and Enjoy!

  oh... a little feta cheese would be good too... but I think it was perfect just how she made it

For a link to some of our other family favorites... click here   - oh... and don't forget to share! 

Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette dressing

*Photo courtesy of google plus public photos, but mine looked just like this :)

Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette Dressing

Tonight I prepared a quiche for the family.  After searching the internet, I found a number of great recipes.  I chose to use the ingredients that were on hand to create a delightful dish for the family. 

Here is my recipe:

Quiche Lorraine

1 cup whipping cream

1/4 cup 2% milk

2 large eggs

2 large egg yolks

1/4 teaspoon Salt

1/4 teaspoon Ground pepper

several pinches Nutmeg

1   1/4 Cups Lorraine Swiss Cheese

10 slices of crisply cooked Bacon

Pie crust ( I used refrigerated crust tonight as a short cut)

Preheat oven to 350.*  Place crust in pie tin or baking dish. Bake in oven for 10-12 minutes until it sets up.  Watch for bubbling or add parchment and pie weights . 

Remove from the oven and allow to cool for 15 minutes

Prepare bacon on a skillet and cook until browned and crispy.  Remove and allow to drain on paper towels.

Grate the cheese and set aside.

In a large bowl combine the whipping cream, milk, eggs, salt , pepper and nutmeg.  Whip together until well combined.  

Increase the oven temperature to 375*

Line the bottom of the baked pie crust with bacon strips.  Sprinkle the grated cheese generously over the bacon,  Pour the egg mixture over the bacon and cheese.  Bake 30-35 minutes or until lightly browned on top.

Remove from oven and allow to set up for 15 minutes before serving

Simple Vinaigrette Salad Dressing

1/4 cup Balsamic Vinegar

3 teaspoons Brown Sugar

1 Tablespoon Chopped Garlic

1/2 teaspoon Salt

1/2 teaspoon Fresh Ground Pepper

2/3 Cup of Extra Virgin Olive Oil

Combine the Vinegar, brown sugar, garlic, salt and pepper in a bowl and whisk until well combined.  Drizzle EVOO into the bowl and whisk until all is combined.  Spoon 3-4 tablespoons over freshly washed and torn greens, 

An artisanal mix is nice with this of Dandelion, Red lettuce and Boston lettuce.  Toss dressing with salad.

  *A nice variation would be to add some chopped candied pecans, almonds or walnuts for extra sweetness.

Serve with the quiche and impress your friends and family.

*The remaining dressing can be saved and used for several weeks... just whisk or shake prior to using.

Authors note... the family seemed to enjoy it, even my daughter who said "I don't like eggs, remember" came around and took a piece on her plate along with some salad. 

Enjoy.

       Martha

Recipe books

Remember days gone by... when your Mother or Grandmther would submit their favorite recipe to the local Church for inclusion to their cook book?  Well, I adore these.  they are a wonderful reminder of the past.  Occasionally you will find a recipe that calls for lard, or Accent flavor enhancer or an aspic Jello mold... ingredients we don't think to use or make today, but you can find some gems too.  I just found this, almost 2 inch thick recipe book at the Goodwill for under one dollar.  I know, I know... you are saying "we have the internet to bring us a plethora of vintage recipes" and family favorites... but to see them in print is something I love.  One of the reasons I adore books like this is that you can just feel what it may have been like at Doris Johnsons Sunday Brunch, or Adelles bridge parties.  This book was printed for the Loyola Academy from 1981.  Although I did not attend, I appreciate the recipes and the time it took to prepare a community cook book.  They are true treasures and time capsules as well.  

A note from the President of the Loyola Academy 1981 and the presentation of the Loyola feast and to Beau Monde and the Addenda.  A collection of recipes from  days gone by.

 Thumbing through I found this recipe... it used to be my " go to " for a take along appetizer to a friends or a Super Bowl party.  A simple Rumaki recipe, sans the liver. This recipe includes water chestnuts, bacon, soy sauce and brown sugar. I believe my recipe called for some ginger as well... but I am sure this one is just as yummy!

When I came upon this one, I had to contact my College room mate.  I remember her parents owned a "Beer Depot" in Wisconsin and she brought this back for us for the holidays... she had prepared it at home and we kept it sealed a tupperware container, in the tiny freezer ( if you can call it that) in the little brown 6 cubic foot refrigerator in our dorm room... ( along with some  fine Mogan David or Boones farm wine!)  Somehow I thought it called for a can of beer... but I may be mixing up the recipes. Seems like everything called for a can of beer when I was in College... and in Wisconsin to boot!

I was searching for a recipe for a Harvey Wallbanger cake.  A friends mom makes it best but she will not give up the recipe... Maybe someday... but I have a felling that one will not be passed down.  It is a shame! Such a yummy cake!

If you have a favorite recipe, post a link to it below, or write it in the comments... if you would like me to search this book for a favorite... just leave a comment there as well.
     ps. if your Grandma, or Mom, Dad or Sister, Great Aunt or friend are still living and they have a recipe YOU love... email them or call them today for a copy... it is extra special when You have it written in their handwriting... better yet. Write down your own and share them.    Don't let them get lost... especially if they are a family favorite!

                                    

Sweets for my Sweet!

Step one:

pretzels, almond bark, sprinkles

Step two:

melt the almond bark in the microwave, mix to be sure all is melted

Step three:

dip the pretzels in the almond bark and lay out on parchment or aluminum foil

   

Step four:

add some sprinkles and allow to cool

Step five:

enjoy a few and share many with friends

Sunday Morning Sausage Biscuits and Gravy

tastythumb.files.wordpress.com  until I get my own photo!

A family favorite since my friend taught me how to make it almost 25 years ago

Here's the simple recipe

Preheat oven to 400* or to specifications on the recipe for the biscuits you would like to prepare

For the gravy you will need:

1  1lb package Breakfast sausage

   ( I like Jimmy Dean,  or Tennessee Pride original the best)

Flour

Milk

Seasoning salt
Pepper to taste

For the biscuits you will need:

1 tube of biscuits ...big homestyle buscits from pillsbury ( the ones in the tube) and bake them for 8-10 minutes while the gravy is thickening.

 You may also make your own from bisquick or your favorite recipe.  I find the pillsbury are just as good.

I brown the breakfast sausage in a large saute pan on medium heat.  Once browned, sprinkle the meat with flour.

  ( I use about 1/4 cup of flour)  and swizzle around the pan for about 2 minutes for the flour to absorb the flavor from the sausage.

When the sausage is coated with the flour, begin adding the milk to cover the meat.  Stir until the mixture thickens. Sprinkle with seasoning salt and pepper to taste. Stiring occasionally.

While the gravy is thickening, pop the biscuits into the oven and bake as recommended on the package, usually 8-10 minutes.

Continue to stir the gravy.  It will thicken over time and become even thicker when it is removed from the heat.

Remove the biscuits from the oven and split.

Place the split biscuits on a plate and spoon sausage gravy over top as desired

This recipe will feed 4 hungry adults at 2 biscuits each.

Ham and Cheese Waffles from Bon Appetite Magazine

Ingredients

• 1 3/4 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large egg whites
• 3 large egg yolks
• 1 cup (2 sticks) melted butter
• 1 cup buttermilk
• 3/4 cup soda water
• Non-stick vegetable oil spray
• 1 cup thinly-cut strips of ham
• 3/4 cup shredded sharp white cheddar
• Maple syrup
• 
  

• Special Equipment

  Waffle maker
  
  

Preparation

• Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
• Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Courtesy of Bon Appetite magazine ... this just looked like YUM! to me!
Of course, the crispy little cheese bits... and all that butter... it has to be good!
savory and sweet.

Sunday Morning Griddle Cakes

Nothing like a brisk Sunday morning!   Sleeping in a bit... realizing you have a house full of folks who will awake soon and be "Starving"...
   Pull out the ol' Griddle Cake recipe that is sure to fill them up!

 Recipe makes 16 average sized cakes

1 Cup Flour
1/2 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Baking Powder
1 Egg (seperated)
2 Tablespoons Butter (melted)
1 Cup Milk

     Sift Flour, Sugar, Baking Powder and Salt in a large bowl.  Stir to mix.  Add the Egg Yolk, Melted Butter and Milk.   Beat until the batter is thoroughly combined.

    In a seperate bowl, whisk Egg White until it holds stiff peaks.  Gradually fold the whites into the batter.  Let the batter stand 10 minutes.  DO NOT STIR AGAIN.
 
   Place a griddle on Medium High heat, and butter lightly.  When the griddle is hot, ladle batter onto the griddle
(this is were you can add the blueberries, Corn or fruit of your choice... quickly after you have ladled on the batter)

  Cook until bottom is browned (about 2 min) and turn to brown the other side.

  Serve with Butter and Syrup (or fruit and whipped cream!)

These really make for light and thick griddle cakes, the outside is a little crispy too!

      Sit down with your family and ENJOY!