1 small onion
2-3 medium tomatoes, peeled, seeded and chopped ()
1-3 jalapeno peppers
1-2 T chopped cilantro
1-2 T olive oil
Salt to taste
Combine all the ingredients. This is best used fresh. Serve with grilled fish or as a dip for tortilla chips.
Variations – Add any or all of the following:
diced avocados
1 tbsp lime juice
1 habanera
1/2 cans whole kernel corn
1/2 can black beans
2 medium avocados, peelled and pitted
juice of 1/2 lime
1 medium tomato, peeled, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
1-2 T cilantro
1-2 jalapeno peppers, seeded and chopped finely
1/4 tsp ground cumin
Salt to taste
Mash avocados with a fork, Add the lime juice. Stir in remaining ingredients. Jalapenos add a bit at a time – 2 will be fairly hot – so add until spicy enough for your taste.Â
If you have made Pico de Gallo, you can just add a some to the mashed avocados with lime and save a few steps.
Cover with plastic wrap, so avocados will not discolor.
Serve with chips and tacos.
1/2 pound of fettuccine
1/2 cup butter
1/2 cup cream
3/4 – 1 cup Parmesan cheese, grated
freshly ground nutmeg
Salt and freshly ground black pepper
Boil fettucine in salted water. In a large heavy pan, melt butter over low heat. When fettuccine is “al dente” drain it and pour it into the melted butter. toss to coat the fettuccine. Simmer over medium heatand add the cream and cook until sauce is creamy – about 2 minutes. Add salt and pepper. Serve immediately, pass more parmesan cheese. Serves 3
My mom made gravy. Gravy with fried chicken especially.Â
Once the chicken was done, mom would add 1/4 cup flour to the oil in the frying pan. Stir the flour in the grease until it is brown. It will brown nicely, stir constantly so it will not burn. Once the flour has browned to the color you like, add 1 cup water all at once and stir constantly. (If you add the water bit by bit, your gravy will get lumpy.) As the gravy thickens, add 1 cup milk, stirring constantly. Add salt and pepper to taste. Ahhhh – this stuff is good.
If you want to make sausage gravy, just start browning sausage and then make gravy from the drippings. Serve with Baking Powder biscuits, fried potatoes and scrambled eggs for a hearty breakfast buffet.Â
When my husband and I first got together, a fisherman Jimmy lived in the apartment below. He would be gone for days at a time, and then would announce his arrival home by leaving fresh fish or lobster in our sink. Wonderful to come home to. Often, Jimmy would join us for dinner and volunteer to cook.
I still love his recipe for fried fish.Â
Eggs beaten with a little water
Crumbled up saltine crackers, no bigger than 1/4 of an inch.
Take fish filets and pat them dry, dredge in the egg and then the cracker mixture. Cook in a medium hot pan of oil. The crust that develops is excellent. Be sure to only turn once. Sprinkle with a dash of salt while still hot. Your filets should take no more than about 4 minutes per side. If you are cooking a few, you can put them in the oven to keep them warm. Serve with a healthy salad.
For your tarter sauce: combine Best Foods mayonnaise and hot dog relish. Equal portions of each and stir.
For cocktail sauce:Â 1/4 cup Ketsup and 1-2 tablespoons of horseradish.
1/2 cup white chocolate chips or chunks (optional)
Beat eggs
Slice onions
Slice hot links
Grated Cheddar Cheese
In a frying pan, saute the onions and hot links slices, add beaten eggs, cover with lid and reduce heat to low for 3-4 minutes or until eggs are set. Salt and Pepper, sprinkle with cheese of your liking.
Ingredients
•2 whole 2-pound chickens
•¼ teaspoon salt
•¼ teaspoon pepper
•3 tablespoons olive oil
•2 tablespoons fresh rosemary leaves
•6 tablespoons Grand Marnier (or Wild Turkey with 1 T marmalade)
•3 tablespoons fresh orange juice
•2 tablespoons brandy
•2 tablespoons butter
•4 tablespoons Chicken Stock
1/4 cup Orange marmalade
Directions
Split the chickens into halves. Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife. Blend the salt and pepper, and season the chickens inside and out.
Preheat the oven to 500° F.
Place the chickens skin-side down in a hot, dry 14†ovenproof skillet and brown 5 minutes. Turn the chickens and brown 5 minutes longer, then add the olive oil. Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally. Remove from the oven, drain off all fat, and add the remaining ingredients to the pan. Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens. Transfer the birds to serving plates and spoon the pan sauce over them. Glaze the chicken with the marmalade about 10 minutes before removing from oven.
I like plum, apricot, orange and cherry best for chicken. A sweet/tart marmalade is nice on salmon.
Give it a try.
If you want to just do dinner for two try the following:
2 Chicken Breasts
Jam/Jelly spread over the meat. Bake at 400 degrees about 35 minutes until done.
Use leftovers on salad the next day for lunch.
My husband is an auction crazed person. Last week he came home with 3 boxes of cookbooks. This is from JOYS OF JELLO. Probably from the later ’50s early ’60s judging by the pictures. The paperback booklet isn’t date but was published by General Foods.
2 egg whites
1 1/4 cup sugar
1 package of jello (3 oz – any flavor)
Dash of salt
1/2 cup water
2 tsp corn syrup
Combine all ingredients in double broiler and beat until mixed for about 1 minute. Beat for 7 minutes over boiling water until stiff peaks form. Remove from boiling water and use immediately.Â
Makes about 7 cups of frosting enough to frost 3 eight inch layer cake, or 30 cupcakes.
Make your spouse feel like he is on vacation. Serve him this breakfast on a weekend, and he will adore you.
Peel and slice 2 Red Delicious Apples
1/2 Cup Chardonnay
1/2 Cup Maple Syrup
Simmer apples in Chardonnay until fork tender. Add Maple Syrup, warm. Lastly add fresh blueberries.
