Tag Archives: Recipe

Amazingly Simple Recipe

One of my Facebook friends (Tom Woods) recommended this recipe. He said it was easy and delicious. OH MY GOSH HOW RIGHT HE WAS! I love recipes that have limited ingredients!

Give this a go, people! You will be glad you did!

2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1/2 (16 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced chicken meat

Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

NOTE: You may need to get a deep dish pie crust because the regular one I used left me with excess. So I heated it up a couple days later, stirred in some rice and VOILA! Fantastic leftovers!

Gym Jam

I went to the gym this evening! It was very strange moving my body for such a long duration. I am not used to activity. Somehow my body has retained some elasticity because I did pretty good in the Yoga class. There were very few positions that were too hard. It’s a shame I didn’t devote myself to Yoga earlier in my life because I do feel like I have a natural ability for it.

Last night I helped Pookie set up his digital receiver and antenna. I was pretty impressed with the reception and number of channels. I counted 20 stations. Not bad for a one time fee of $40.00.

Saturday night I made Chicken Tikka Masala. I was really happy with how it turned out. Compliments were received! Here’s the recipe.

READY IN 2 Hrs 20 Min


  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • +++++

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Pinch of salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro


  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Bow-Tie Lasagna

I get a newsletter from a local Real Estate agent. It’s a real folksy-type of newsletter. There are recipes and house care tips among other items. The last newsletter had a recipe for Bow-Tie Lasagna and it looked really good to me. If I post it here, there is a much better chance I’ll make it.

Bow-Tie Lasagna
4 oz. bow tie pasta
1 cup ricotta cheese
4 oz. soft-style cream cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. Italian seasoning
3/4 lb. lean ground beef
1 clove garlic minced
15-1/2 oz. jar of spaghetti sauce
1/2 cup shredded mozzarella
2 T. grated Parmesan cheese

In a large saucepan cook pasta in boiling water for 10-12 minutes or just until tender.

Drain and set aside. In a medium mixing bowl stir together ricotta, cream cheese, mozzarella, Parmesan and Italian seasoning. Set aside.

Preheat wok or large skillet over high heat.

Stir fry ground beef and garlic until meat is brown. Pour off any fat. Stir in spaghetti sauce and cooked noodles.

Spoon cheese and seasoning mix over meat and noodles. Do not stir.

Sprinkle with remaining mozzarella and parmesan.

Cover and cook about 5 minutes or until heated thoroughly.

Makes 4 servings.

Mrs. Hockmeyer’s Banana Bread

I am baking banana bread right now. My plan was to use my usual Funny Fruit Bread recipe but I couldn’t quite figure out if I would need the boiling water since I was using bananas rather than dates or prunes. Instead of guessing, I googled Banana Bread Recipe and found this recipe page. Maybe it’s premature posting the recipe since I haven’t taken the bread out of the oven yet but I have a feeling it’s going to be good mainly because it was so simple to make. (UPDATE! IT’S DELISH!)

Mrs. Hockmeyer’s Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.


It’s not that these are the tastiest looking recipes in Mark Bittman’s Summer Express: 101 Simple Meals Ready in 10 Minutes or Less, they just seem like the ones I could do without tears.

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.

14 Put a few slices of chopped prosciutto in a skillet with olive oil, a couple of cloves of crushed garlic and a bit of butter; a minute later, toss in about half a cup bread crumbs and red chili flakes to taste. Serve over pasta with chopped parsley.

17 Soak couscous in boiling water to cover until tender; top with sardines, tomatoes, parsley, olive oil and black pepper.

18 Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

22 Make wraps of tuna, warm white beans, a drizzle of olive oil and lettuce and tomato.

30 Quesadilla: Use a combination of cheeses, like Fontina mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

33 Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

39 Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

41 Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

81 Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

96 A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.

Date and Nut Bread

3/4 c. chopped nuts
1 c. chopped dates
1 1/2 tsp. baking soda
1/2 tsp salt
1/4 c. shortening
3/4 c. boiling water
2 eggs
1/2 tsp vanilla
1 c. sugar
1 1/2 c. sifted all purpose flour

Combine nuts, dates, soda and salt in a mixing bowl. Add the shortening and boiling water. Allow this mixture to stand for 15 minutes. Stir to blend, beat the eggs slightly, add the vanilla. Stir in the sugar and the sifted flour. Add to date mixture. Do not over mix. Place in greased 9 x 5 x 3′ loaf pan. Bake fo 1 hour at 350 degrees. When done, toothpick inserted in the center wil come out clean. Cool before removing. Loosen sides with a spatula. For perfect slicing, allow the load fo cool several hours. -Fran Pollack

Chicken with Rice and Beans

I made this tonight and it was DELISH! Took 1 1/2 hours to prepare and cook.


* 1 tablespoon cooking oil
* 4 chicken thighs
* 4 chicken drumsticks
* 1 3/4 teaspoons salt
* 1/4 teaspoon fresh-ground black pepper
* 1 onion, chopped fine
* 2 cloves garlic, minced
* 1 cup canned crushed tomatoes
* 1/2 cup bottled pimientos, drained
* 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
* 1 cup rice, preferably medium-grain
* 1 3/4 cups water
* 2 tablespoons chopped fresh parsley
* 1/8 teaspoon cayenne
* 4 lime wedges (optional)


1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
2. Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
3. Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.

A fruity red wine such as a merlot is best with this classic dish. If you can, try to find a bottle from a producer in Argentina or Chile, or open your favorite California merlot.

Tomatoe Pie

Last week, Rick DeLorenzo gave us a DVD called Pie Eyed the Movie. It’s about Trenton-style tomato pies. Inside the jacket there was a recipe to make a tomato pie. I don’t know if it measures up to what Rick makes, but here is the recipe for all to try. If you are interested in buying Pie Eyed the Movie. click here.

Note: Tomato Pie is a type of pizza. It is not like apple pie with tomatoes.

Dough Ingredients:
.25 oz pkt active dry yeast
1/4 tsp granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp salt

Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flous and salt and pour yeast mixture over flour mixture and mis well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes.

Sauce Ingredients:
1 can plum tomatoes
(preferably packed in tomato juice rather than a thick puree)
2 medium garlic cloves
3 or 4 fresh minced basil
(or a shake or 2 dried minced basil – to taste)
1 tablespoon olive oil
Salt and pepper to taste

Empty contents of tomato can into mixing bowl and mash the whole tomatoes into smaller pieces so that the mixture is pulpy.

Add garlic, olive oil, salt and pepper and mix. The sauce can be used immediately, but has a more refined flavor if covered and left in the refrigerator for about an hour. This sauce can be stored in the refrigerator for about 1 hour if properly covered.

Preparation and assembly of your Trenton Style Tomato Pie

Dough mixture
Sauce mixture
Equal parts of grated Romano and parmigiana cheese to taste
Grated or slice mozzarella cheese.

Preheat oven to 500 degrees

Start with a ball of dough approximately 3 to 4 inches in diameter or about the size of a medium fist. Roll it out to the size of the pan you are using. (a thin 16″ perforated aluminum pan is recommended) Roll the dough out uniformly to a thickness of approximately 1/16″ taking care not to make holes in the dough. (Sometimes holes are inevitable. If a hole does appear, just pinch the dough around it and close it up.)

Gently place the dough in the pan. You can either trim off the sides of the dough overlapping, or just roll it back until it fits into the pan. For a special treat, take some grated cheese and roll it in the overlapping dough. Brush on a very thin layer of olive oil. (infused oil is great, i.e. Basil, truffle, or garlic oil).

Spread the grated cheese blend around the sides of the dough and very lightly toward the middle. (The cheese and the sauce will gravitate to toward the center during cooking. This is the technique that will keep the tomato pie slice from “drooping” like pizza does)

Sparingly, ladle the sauce mixture around the pie. (Again, not too much in the center of the pie. It’ll spread out while cooking). Now, sprinkle or place the mozzarella cheese lightly over the top. Place pie in preheated oven for approximately 5 minutes.

Using a spatula, gently lift the edge of the pie and check if the bottom is browning. The pie should be a little crispy on the bottom. Don’t panic if the edges become a little brown. That’s good. When the pie is done, slide the pie out of the tray onto a dish or pan. Let it sit for about a minute.

Cut the pie across, then into small triangles.

Serve and enjoy!

Ginger Mounds a go-go

I am in the middle of baking Barb’s Spicy Ginger Mounds and I am utterly dissatisfied. I thought by removing the baking powder I would have her cookies. That is not the case. She definitely gave me a tampered with recipe and the true recipe is what I had posted back in October. It is strange how just a slight change in amount can so thoroughly change a cookie.

So in case anyone is keeping track, this is the perfect Gingersnap, aka Spicy Ginger Mound recipe:

Spicy Ginger Mounds

Sift together in one bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

Cream together in separate bowl:
3/4 cup shortening OR margarine OR butter
1 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.

Hot drinks

Erin and Pete were able to come over last night. We had a lovely evening. I made Hot Buttered Rum and Gl�gg and I served cheese and crackers.

Hot Buttered Rum
In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.

Per serving:
1/2 tsp orange peel zest
1-inch cinnamon stick
1 whole clove
1 cardamom pod
1/2 tsp honey
6 oz. red wine
2 tbsp bourbon, rye or blended whisky
1 tsp raisins
Combine all ingredients and heat to the temperature of hot breakfast coffee; garnish with shaved almonds and serve warm, or especially for punch-bowl quantities, prepare ahead and let steep two hours at room temperature, reheating just before serving.

Although I wanted to make the Gl�gg myself, I actually just used a Gl�gg concentrate bought at IKEA.

There was another drink I wanted to make but sadly I didn’t have any gin.

The Dog’s Nose
Pour 12 ounces of porter or stout into a large, sturdy glass and microwave it for one minute. Add 2 teaspoons of brown sugar and stir till dissolved; then stir in 2 ounces of gin and garnish with freshly grated nutmeg.

I clipped these recipes from the December edition of Hemispheres magazine.