Come On In And Let's See What's Cookin' and Bakin'...

Hi everyone...*S*...My favorite recipe is the one listed above. It is a perfect mix of "ingredients" to make people happy! So, please feel free to copy it and refer to it on a daily basis. It is one recipe which has never been known to fail!

I can remember as a child being in the kitchen with my Mom while she was cooking and baking. The home always smelled so good with either baked goods in the oven or a homecooked meal on the stovetop. Learning how to cook and bake from her was a joy for me. I spent countless hours with her while she showed me her methods and her "secret recipes".

She taught me how to "fuss" with food and make an adventure out of cooking a meal or baking a dessert. And, she always reminded me that the best cooking and baking I would ever do would be done out of love. To this day I remember that and it has rang true each time.

Within this page, I would like to share some of hers and my favorite recipes and provide links to various other sites which include many delicious dishes. So, I hope you enjoy your stay in my kitchen and find many recipes to try on your family and loved ones.
Bon appetit!!...*S*...

Listed below are a few of the "Secret Family Recipes" which Mom and I liked to make....

Potato Cakes Grate 3 large potatoes in blender Add small amount of water to blender mix Place grated potatoes in large bowl, Add 2 medium onions, chopped fine Add 3 eggs, 1 Tbsp. salt, 1/2 tsp. pepper, 3 Tbsp. vinegar, and mix by hand. Add 3 slices bread (broken into small pieces) Add 3/4 c. flour and mix well. Place amount of mixture into frying pan with hot oil to desired size of pattie. If potato cake doesn't stick together in pan, Add more flour to mixture.

Mushrooms for Last Supper(Christmas Eve) Wash mushrooms in warm water. Place mushrooms in pot with enough water to cover them and then add 2 inches more water. Add 2 Tbsp. salt, 1 tsp. pepper to mushrooms in pot. Add 1 mashed potato to mixture. Add 2 medium onions, sliced small. Let cook on low heat keeping liquid "bubbly" for 1 hour and 20 minutes.

Halupki Place head of cabbage into pot of boiling water and cook for 1 hour. Place cooked head of cabbage into cold water and peel leaves for stuffing. Layer bottom of stock pot with first leaves. Meat Mixture for stuffing leaves: 2 lb. ground beef 1 lb. ground pork 2 eggs 1 tsp. salt 1/2 tsp. pepper 1 medium onion, finely chopped 2 cloves garlic, finely chopped 3/4 c. rice, cooked Mix together completely in bowl. Then, place meat mixture into each cabbage leave and roll snugly, poking both ends inward. Layer rolled cabbage leaves in stock pot. When all leaves are filled and placed into pot, add 1 large can of sauerkraut with juice on top of the halupki and add enough water to cover all of halupki. Note: You may substitute tomato soup for sauerkraut. Either way, cook halupki on medium heat until done.

Pie Crust 2 c. flour 1/2 c. white shortening 4 Tbsp. vegetable oil 1 tsp. salt Mix ingredients together in blender until it forms a crumbly consistenct. Add small amount cold water and work crust again. If it becomes too sticky, add small amount of flour. If too dry, add small amount of water. Form dough into pie plate and bake in oven at 350 degrees for 20 minutes or until golden. For apple pie: Slice desired amount of apples and coat with flour and cinnamon, Add 2/3 c. sugar and "dot" with 5 small pieces of margarine. Then, sprinkle with 2 Tbsp. lemon juice. For peach or fresh cherry pie: Slice peaches, Sprinkle peaches or cherries with flour, Add 1/2 c. sugar Dot with 5 small pieces of margarine Sprinkle with nutmeg and 2 Tbsp. lemon juice. For pumpkin pie: Cook pumpkin like potatoes, Then drain and mash pumpkin. Place pumpkin in double boiler. Add 1 c. milk, 1/4 c. cornstarch mixed in small amount of hot water, 1 well-beaten egg, and 1 1/2 c. sugar. Cook mixture until thick. When mixture is cool, pour into pre-baked pie crust and sprinkle with cinnamon.

Perfect Icing Begin using 1/2 box of powdered sugar 1 tsp. vanilla 3 heaping Tbsp. white vegetable shortening Small amount of milk for mixing to achieve desired consistency. Mix and continue to add powdered sugar until reaching desired sweetness.

Homemade Pierogies Cook 3 large diced potatoes until done. Mash potatoes while adding small amounts of butter, salt, and milk. Add 3/4 c. grated sharp cheese and mix well with spoon. Set mixture aside. In large stock pot place hot water, 3 Tbsp. salt, 1/4 c. veg. oil, and 4 Tbsp. vinegar. Heat to boiling temp. Dough for Pierogies 4 c. flour 2 eggs 1 Tbsp. salt 1/2 c. cold water Mix ingredients together with your hands until smooth and elastic. If dough is too dry, add small amounts of water. If dough is too sticky, add small amounts of flour. Roll out small portions of dough on floured breadboard. Use round cutter to cut dough into desired size circle. Roll out cut dough into thin piece. Fill cut dough piece with mashed potato mixture and pinch edges together. As you form each perogies, lay on white towel on counter. When you are finished filling perogies dough, place 12 to 15 at a time into boiling pot and boil for 10 minutes. When pierogie are finished cooking, remove from boiling pot, drain off excess water, and place in large bowl. Pour melted butter over layers of perogie. Cover bowl and place in oven on low heat to keep warm until ready to eat.

Chili Con Carne 1 lb. ground beef 1 large onion, chopped 2 cloves garlic, crushed 1 Tbsp. chili powder 1 tsp. salt 1 tsp. ground cumin 1 tsp. oregano 2 tsp. cocoa 1/2 tsp. red pepper sauce 1 can (16 oz.) whole tomatoes, undrained 1 can (15 1/2 oz.) red kidney beans, undrained Cook and stir ground beef, onion and garic in 3qt. sauce pan until beef is brown; drain. Stir in remaining ingredients except beans; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered, stirring mixture occasionally until of desired consistency, about 20 minutes.

Stuffed Peppers 6 large green, red, or yellow peppers 1 lb. ground beef 2 Tbsp. chopped onion 1 c. cooked rice 1 tsp. salt 1/8 tsp. garlic salt 1 can (15 oz.) tomato sauce 3/4 c. shredded mozzarella cheese Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover 5 minutes; drain. Cook and stir ground beef and onion in 10-inch skillet until beef is lightly brown; drain. Stir in rice, salt, garlic salt and 1 c. tomato sauce; heat thorough. Stuff each pepper with beef mixture; stand upright in ungreased square baking dish. Pour remaining sauce over peppers. Cover dish and bake in 350 degree over for 45 minutes. Uncover; bake 15 minutes longer. Sprinkle with cheese and heat for 2 minutes in oven.

Lasagne 1/2 lb. bulk italian sausage 1/2 lb. ground beef 1 medium onion, chopped 1 clove garlic, crushed 2 Tbsp. parsley flakes 1 tsp. sugar 1 tsp. dried basil leaves 1/2 tsp. salt 1 can (16oz.) whole tomatoes, undrained 1 can (15oz.) tomato sauce 12 uncooked lasagne noodles, (approx. 12 oz.) 16 oz. ricotta cheese 1/4 c. grated parmesan cheese 1 1/2 tsp. oregano 2 c. shredded mozzarella cheese 1 Tbsp. parsley flakes 1/4 c. parmesan cheese Cook and stir meat, onion, and garlic in 10-inch skillet until meat is brown; drain. Stir in 2 Tbsp. parsley, sugar, basil, salt, tomatoes and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes. Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 c. parmesan cheese, 1 Tbsp. parsley flakes, and the oregano. Spread 1 c. sauce mixture in ungreased rectangular baking dish; top with 4 noodles. Spread 1 c. of cheese mixture over noodles; spread with 1 c. sauce mixture. Sprinkle 2/3 c. mozzarella cheese. Repeat with 4 noodles, remaining cheese mixture, 1 c. sauce mixture, and 2/3 c. mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly,about 45 minutes. Let stand 15 minutes before cutting.

If you would like to view sites which contain many more recipes and helpful kitchen hints, please click on my recipe book below.

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