Johnny Marzetti

Marzetti’s Italian Restaurant opened in Columbus, Ohio in 1896.

The food was so good that it quickly became renowned. The Marzetti’s closed their last restaurant in 1972.  This signature dish is as well known today as the salad dressings people used to be seen carrying out of the restaurant itself after begging to be allowed to take some home.  (Marzetti Salad Dressings are now sold in stores) 

Johnny Marzetti is dinner for families in homes throughout the mid-west and is a favorite pot luck dish.   

1 lb Dry Macaroni

1 lb Ground Beef

1 large Onion, diced

1 large Green Bell Pepper, diced

2 cloves Garlic, minced

1 teaspoonful Salt

1/4 teaspoonful Black Pepper

1 14 oz can Diced Tomatoes with juice

1 15 oz can Tomato Sauce

1 Tablespoonful Worcestershire Sauce

8 oz Cheddar Cheese, shredded

Preheat oven to 350 degrees

Spray a 12 X 8 inch baking dish with non-stick spray.

Cook macaroni. Drain and set aside.

Brown the Ground Beef with the Onions and Green Bell Pepper.  Drain off any excess grease.

Add all other ingredients except the cheese and combine well.  Add the cooked Macaroni and mix well.  Pour into the prepared baking dish.

Bake in a pre-heated oven for 25 minutes. 

Cover Marzetti with shredded Cheese and bake an additional 15 minutes until hot and bubbly.

Mayonnaise

It is so easy to buy mayonnaise or salad dressing or some sandwich spread in a jar.  But sometimes it is nice to make your own for a special occasion or a treat for you and your family.

If you have never tasted homemade mayonnaise, you are in for a treat.

Try this mayonnaise on a turkey, tomato and avocado sandwich.

Note:  If desired you may use up to 1/2 cup of Olive Oil but no more as it will alter the taste too much.

Mayonnaise

1 Large Egg, at room temperature

1 teaspoonful Canola Oil

1 teaspoon salt

Pinch cayenne

Pinch paprika

Pinch sugar

1 1/2 cups Canola Oil (see note above)

1 tablespoon White Vinegar

In a blender, combine the Egg with 1 teaspoonful of Oil, Salt, Paprika and Sugar.  Blend at lowest speed to combine.

With blender still running, add remaining oil in a slow, steady stream until it is incorporated.

Blend for an additional 10 seconds at high speed.

Transfer mayonnaise to a bowl, and stir in vinegar.

Cover and refrigerate.

Green Chile Stew

Growing up in the mid-west, the diversity of ethnic foods available were pretty much limited to the groups that lived in your area. The closest we came to getting Mexican style food was to go to Taco Bell. However, there is a plethora of foods available to those who wish to indulge today.
This Green Chile Stew is often referred to as Green Pork Chile. Honestly it is just as delicious with Shredded Chicken. Just substitute 1 1/2 to 2 lbs of Shredded Poached Chicken.
*Feel free to roast, peel and dice your own Chillies.

Green Chile Stew

2 lbs Pork. (Butt Roast or Chops are best), cut into small pieces
2 Tablespoonfuls Vegetable Oil
1 Large Onion, chopped
3 Cloves Garlic, minced
2 Tablespoonfuls Flour
3 cups Chicken Stock
2 4oz cans Diced Green Chillies
Diced Jalapeño to taste (Optional)
2 large Tomatoes, diced
1 teaspoonful Oregano
1 teaspoonful Cumin
1 teaspoonful Salt
1/2 teaspoonful Black Pepper

In a large stock pot or Dutch Oven, add the Oil and the pork and cook until lightly browned. Remove meat from pot and allow to cool.
Add the onions to the pot and cook for one minute. Add the Garlic and cook one minute more.
Add the Flour and mix throughly into the onions and garlic, cooking for one minute.
Gradually add the Chicken Stock, whisking to combine.
Add all other ingredients.  Bring pot to a boil and immediately reduce to a simmer.  Simmer for one hour.
If desired crush or shred the pork and return to the pot. Simmer for 20 minutes more.
Serve with warmed flour tortillas or over your favorite burrito.

The Coney Island

Every region of the country has its signature food. New York Bagels, The Philly Cheese steak, Chicago Pizza,
Texas Chile and San Francisco Sourdough Bread.  In Columbus, Ohio, where I grew up; it is the Coney Island.
Some people say this 'hot dog' started here or there. But, nowhere is it done better than in Columbus.
This is not a "Chille Dog" or a hot dog you might buy from a vendor on the street in Times Square.  This is the perfect combination of Bun, Dog, Sauce, Onion and Mustard.  Below is how to make the perfect Coney.

12 All meat Hot Dogs (Preferably In Casings)
Coney Sauce
2 Large White Onions
12 Hot Dog Buns
4 Tablespoonfuls Canola Oil
Yellow Mustard

Coney Sauce: 

1 1/2 lbs Ground beef 
4 Beef Bouillon Cubes  
1/4 cup Dry Minced Onion 
3/4 cup Cold Water 
1/4 teaspoonful Black Pepper 
1 1/2 teaspoonfuls Garlic Powder 

In a large straight-sided skillet, add ALL of the ingredients.  Heat over medium-high heat while mixing the water and ground beef to break up the beef as much as possible and dissolve the cubes. Cook until the beef is lightly browned.  Do Not Drain. 
In a food processor, add 1/2 of the beef mixture and process in pulses just until the meat is broken up. 
DO NOT OVER PROCESS OR THE MIXTURE WILL TURN TO MUSH.  Repeat with the other 1/2 of the meat mixture.  Return to Skillet over very low heat to keep warm or reheat gently when ready to serve. 

Peel the Onions.  Using a Box Grater,  grate the onions and pile them into a bowl.  

On a griddle or griddle pan, add 2 teaspoonfuls of the oil and the Hot Dogs. Cook over medium heat until the dogs are cooked and the casings become slightly crunchy. 

It is preferable to have the buns steamed.  If you have a way to steam them; please do. 
If not, using the left over oil, gently brush the insides of the buns and place open side down on the griddle until heated through and lightly brown.  

Assemble:  

Take one of the buns and using a butter knife, give a generous swipe of mustard to each side of the bun. 
Place a Hot Dog into the bun. 
Using a slotted spoon to drain excess grease, place a spoonful of the sauce over the entire hot dog. 
Use a fork to place the grated onion on top to completely cover the sauce. 
Enjoy your CONEY ISLAND ! 


  

Everyday But Special Fruit Salad

There is absolutely nothing wrong with having something special for every day. This quick and easy fruit salad makes the best use of fruits in season as well as your favorite fruits. Mix in fruits that that add color and complexity. Try one of the add-ins for diversity.
Here is a partial list of fruits to pick from; but add any fruits you desire.
You need 2-3 pounds of prepared Fruit.

Fruits: 
Kiwi
Bananas
Apples
Mango
Berries - Blueberries, Raspberries, Strawberries, boysenberries
Apricots
Pears
Grapefruit Segments, white or pink
Mandarin Oranges
Nectarines
Grapes-Slice in half
Cherries, Pitted and cut in half
Peaches
White Peaches
Plums
Pomegranate
Guava
Papaya
Melon, watermelon, Honeydew, Casaba
Starfruit

Add-Ins:  
Toasted Pecans
Pine Nuts
Sunflower Seeds
Pumpkin Seeds

Dressing: 
1 Tablespoonful Sugar
1/2 cup Red Wine Vinegar
1/4 teaspoonful Paprika
1/4 teaspoonful Dry Ground Mustard
1 teaspoonful Poppy Seeds
1/4 cup Honey
1 Tablespoonful Fresh Lemon Juice
1/3 cup Finely Chopped Onion
1/4 teaspoonful Salt
1 cup Canola Oil


Add all ingredients except Oil to a blender. Process on high. Very slowly let the oil drizzle into the blender creating an emulsion.

Assemble prepared fruit. Drizzle dressing over fruit, tossing gently so as to not break up the fruit.
Use only enough dressing to combine.
Add any "Add-In" you choose.
Let sit no longer than 30 minutes before serving.

Alchimie de fromage

OR Cheese Alchemy. This is not the alchemy of the middle ages. We are not creating gold here. Well, sort of.
Alchemy is the process of transmuting a substance of little value into a substance of great value. In the case Cheese scraps. I will admit it! I am a cheese addict! I love Cheese. Cows milk cheese. Goats milk cheese, sheep milk cheese. You name the type of cheese and it's on my list.  However, occasionally there sometimes are little bits of leftover cheese here and there.  These seeming 'useless' bits of cheese get transmuted into an interesting and delicious cheese spread in this recipe.
It does not matter what cheese you use in this recipe, use anything you have on hand or leftover in any combination. Trim cheese bits of rinds and light mold before adding to the recipe.  Adjust the garlic and salt and pepper to taste.

Alchimie de fromage

1/2 pound of assorted cheese bits.
1-2 cloves of Garlic
Salt and Pepper to taste.
1/4 to 1/3 cup White Wine.

Add the Cheese, Garlic, Salt and Pepper and 1/4 cup of the White Wine to a food processor. Process at full speed until cheese comes together into a spreadable consistency with no lumps. Add a little more wine if needed.
Using a rubber spatula, remove the spread from the processor to a covered storage dish.
Use on crackers or bread as a spread or spread on toasted bread and lightly broil till golden brown.

Fish Fingers

We are all trying to eat healthier these days. But, that doesn't mean we can't indulge sometimes too.
Actually, foods that are deep fried at the correct temperature absorb very little oil.  And you should use
healthy oil such as Canola Oil as long as the cooking temperature isn't too high. You will enjoy these and the kids will Love them.

Fish Fingers

Oil for Cooking
2 lbs Cod fillets, cut into 3 ounce pieces

Batter:
2 Eggs  
1 cup Dark Beer or Ale
1 teaspoonful Salt
1 1/2 cups Flour
1 teaspoonful Baking Powder

In a mixing bowl lightly whip the eggs.  Add all other ingredients in the order listed. Whisk to combine until almost all lumps are gone.

In a large pot, add 3 inches of oil and heat until oil reached 350 degrees on a thermometer.
Dip each fish portion into the batter and let excess drip back into bowl. Gently add to cooking oil, laying away from you to avoid splashing. Repeat with other portions. Do not over crowd pan.
Cook, turning once until golden brown.  Remove and drain on paper towels.

White Chocolate Cake

I made this cake over the weekend. YUM!

White Chocolate Cake

4 oz White Chocolate

1 cup Butter

2 cups sugar

4 Eggs

1 teaspoonful Vanilla

1 dash Salt

1 teaspoonful Baking Powder

2 1/2 cups Flour

1 cup Buttermilk

1 Cup Chopped Walnuts

1 cup Flaked Coconut (Optional)

White Chocolate Frosting

5 Tablespoonfuls Flour

1 cup Milk

1 cup Butter

1 cup Sugar

1 teaspoonful Vanilla

2 oz White Chocolate, Shaved

1/4 cup Chopped Walnuts 

1/2 cup Flaked Coconut (Optional) 

Cake: 

Preheat oven to 350 degrees.

Grease and Flour 3 8-inch cake pans 

Place White Chocolate in a microwave safe dish and heat at 30 seconds intervals until just beginning to melt. Stir to complete the melting.

Cream the Butter and Sugar together until completely combined and no longer gritty.  Stir down sides of the bowl.

Add the melted White Chocolate and mix well. 

Add the Eggs, one at a time, mixing well after each addition.  Add the Vanilla and mix again.  Stir down the sides of the bowl.

Alternately add the Flour mixture and the Buttermilk; beginning and ending with the Buttermilk.  Stir down the sides of the bowl.

Fold in the Walnuts and the Coconut.

Divide evenly between the prepared pans.

Bake in preheated oven 30-40 minutes until tester inserted in middle of cake comes out clean. 

Let rest in pan for 5 minutes then remove to rack until completely cool.

Frosting:

In a small saucepan, combine the Milk and the Flour. Heat over medium heat, stirring constantly until mixture is very thick and begins to pull away from bottom of the pan. 

Place in refrigerator and cool completely.  Stir occasionally as the mixture cools.

Combine the Butter and the Sugar and mix until light and fluffy and White in color.

Add the Vanilla and mix well.

Add the Flour mixture and beat until fluffy. 

Fold in shaved White Chocolate and Walnuts.

Ice cake and sprinkle top with Coconut, if desired.

Greek Pasta

I have often gone out to dinner at a restaurant or even at a friend's home and had a very memorable dinner.
Sometimes I have been able to acquire a recipe and sometimes not.  That is exactly how this recipe came to be.
I had a similar dish at a co-worker's home years ago.  The dish was a signature dish at a restaurant she and her husband used to own and hence, she was unwilling to provide the recipe.  I re-created the dish with a few additions that I believe truly enhance the dish. I hope you do also.

Greek Pasta

1 Lb Farfalle (Bow Tie) Pasta
4 Tablespoonfuls Olive Oil

1 Large Onion, chopped
4 clove Garlic, finely chopped
1 6 1/2 oz jar Artichoke Hearts in Oil, drained and roughly chopped
2 Boneless Skinless Chicken Breasts, cut into bite size pieces 
1 6oz bag of Baby Spinach
1/2 cup White Wine

1 Lemon
1 teaspoonful Salt
1/2 teaspoonful coarsely ground Black Pepper
1/4 cup Kalamata Olives, pitted and halved
4 oz Feta Cheese, crumbled
Fresh Parsley, Chopped

Cook Pasta according to package directions.
At the same time, heat a large saucepan over med-high heat.  Add the Olive Oil and the Onions. Cooks stirring often until onions are tender.
Add the Garlic and the Artichokes. Cook for one minute.
Add the chicken and cook until cooked through and lightly browned.
Add the Spinach all at once, packing into skillet if needed and the White Wine. Cover skillet for one minute.
Remove cover.
Cook for about two minutes until the bottom of the skillet is close to dry, but not completely.
Squeeze in the Juice of one Lemon. Add the Salt and Papper
Add Half of the Feta Cheese and the Olives.
Add the drained Pasta and toss gently to combine.
Arrange on individual plates and garnish with remaining Feta Cheese and Parsley.

Lasagna Roll Ups

This is a twist on traditional Lasagna that kids really seem to enjoy. For a lower calorie version; substitute lean ground turkey for the ground beef.

Lasagna Roll Ups

1 16 ounce package Lasagna Noodles.

Filling:
1 cup lowfat Ricotta Cheese
8 ounces shredded Mozzarella Cheese, half for Topping
1/2 cup grated Parmesan Cheese
1 10-ounce packaged frozen Chopped Spinach
1/4 teaspoonful Salt
1/4 teaspoonful Black Pepper
2 Eggs, well mixed together

Sauce:
1 lb Ground Beef
1/4 cup Water
1 32-oz Jar Prepared Spaghetti Sauce
1 teaspoonful dried Oregano

Preheat oven to 350 degrees.
Cook Lasagna noodles according to package directions. Drain and rinse in cold water.

Prepare the Sauce:
Add the Ground Beef (or Turkey) and the water in a 3 quart saucepan. Quickly break up the ground meat into the water and cook over med-high heat until completely cooked and lightly brown. Drain the meat and return to saucepan. Add the Oregano and prepared Spaghetti Sauce. Heat over med heat for 3 minutes.  Remove from heat.

Prepare the Filling:
Place the Chopped Spinach in a microwave safe dish and defrost completely. Squeeze the spinach using hands or a kitchen towel to remove all moisture.
Place the Spinach, 4 ounces of the Mozzarella Cheese and all other filling ingredients in a large bowl and mix to combine well.

Build:
Place 1/2 cup of the Sauce in the bottom of a 12 X 8 inch Glass Baking Dish. 
Lay out a sheet of parchment paper to build your roll ups on. This makes for easy clean up.
Take one Lasagna Noodle and shake off excess water and lay on Parchment. Spread about 1/3 cup of the filling on the noodle, leaving about an inch uncovered. Roll up the noodle toward the end with no filling. Gently place in the prepared baking dish with the seam side down. Repeat with remaining noodles.
Cover Roll Ups with the Sauce.
Cover dish lightly with aluminum foil and bake in preheated oven for 30-35 minutes until bubbly.
Remove aluminum foil and sprinkle remaining Mozzarella Cheese over each Roll Up.
Continue baking Uncovered for an additional 5-10 minutes until cheese topping is bubbling and beginning to brown.
Remove from oven and let rest for 5 minutes before serving.

Creamed Tuna

Second cousin to creamed chipped beef, this dish from the Midwest is easy and comforting; especially if you had it as a child.
A couple notes: Tuna in packets can be used instead of cans. Try the 11oz size. Do try to use the tuna in oil as the tuna flavor comes through the sauce better. You can brighten the final sauce with a little cheese or lemon juice, although neither are traditional. Also, although traditionally served over toast, try updating by serving over crescent rolls or puff pastry.

Creamed Tuna.

1 Tablespoonful Butter
1 Tablespoonful Flour
1/2 cup cold Milk
2 5-6 ounce cans Tuna in Oil, drained.
Salt and Pepper to taste

In a 2 quart saucepan over med heat, melt the butter and then whisk the flour into the butter. Cook for 1 minute whisking constantly to cook the flour.
Add the Milk and whisk to combine, stirring constantly until the mixture thickens. Reduce heat to a simmer.
Gently stir in the Tuna and the Salt and Pepper and allow to simmer for 3 minutes until completely heated.
Spoon mixture over toast.

Peanut Butter Cornflake Cookies

Isn't it funny the things we do and don't remember from our childhood.
My sister requested this recipe. She remembers it well from our childhood, yet I have no recollection of it at all. But I'm sure it is delicious. So, here it is for her.



Peanut Butter Cornflake Cookies

1 cup Sugar
1 cup Corn Syrup (such as Karo)
1 cup Peanut Butter (Smooth or Crunchy)
 4-5 cups Corn Flakes.

Line a baking sheet with parchment paper or wax paper.
In a large saucepan combine the Sugar, Corn Syrup and the Peanut Butter.
Over medium heat stir together and bring to a full rolling boil.
Remove from heat and immediately stir in the Cornflakes.  Mix well.
Drop by Tablespoonfuls onto parchment.
Let cool until set.

Girl Scout Cookies

It's that time of the year again! Girl Scout cookies are for sale. Please support the Girl Scouts in your area by buying several boxes. We each have our favorites. Mine are Do-Si Dos!

The Girl Scouts have been selling cookies to raise money for activities since 1917. But, they haven't always been sold in those bright colored boxes at your front door. Originally and for many years the Girl Scouts actually made the cookies they sold at local businesses.

The original cookies were Sugar cookies. I am sure there are small variations in recipes around the country.
This is one of those recipes. I think you will enjoy these when the ones you buy this year are gone-All Too Quickly!


Original Girl Scout Cookies

1 cup Butter, at room temperature
1 Cup Sugar, plus additional to sprinkle over cookies
2 Eggs, blended well
2 Tablespoonfuls Milk
1 teaspoonful Vanilla
2 Cups Bread Flour
1/2 teaspoonful Salt
2 teaspoonfuls Baking Powder

Preheat oven to 425 degrees
Sift the Flour, Salt and  Baking Powder together and set aside.
Cream the Butter and 1 cup of Sugar together well.
Add the Eggs, Milk and Vanilla and mix well again to incorporate.
Add the Flour mixture and mix well.
Cover dough with plastic wrap and refrigerate for one hour.
Roll dough out very thin and cut into rounds or shapes.
Bake in preheated oven for 8-10 minutes until golden brown.
Remove to cooling rack and sprinkle each hot cookie with Sugar.
6 dozen cookies

Vidalia Onion Quiche

Vidalia Onions are naturally sweet and not harsh like other onions. But when gently sautéed until soft the sweetness really shines through.

Vidalia Onion Quiche

1 Prepared 9 inch Pie Pastry
4 Tablespoonfuls Butter
1/2  Lbs Vidalia Onions, peeled and sliced thin
2/3 cup grated Gruyère or Swiss Cheese

4 large Eggs
1 1/2 cups Half and Half
1/4 cup Dry White Wine

1/2 teaspoonful Salt
1/4 teaspoonful Black Pepper
1/4 teaspoonful grated Nutmeg


Preheat Oven to 400 degrees.
Line a 9 inch Pie Plate with the prepared Pastry. Dock the bottom and sides of the pastry with a fork. Gently cover the pastry with aluminum foil and weight down with pie weights or dried beans.
Bake in preheated oven for 10 mins. Remove pastry and remove weights.
Reduce oven heat to 375 degrees.

In a heavy bottom skillet, add the butter and onions. Sauté over low heat 5-10 minutes until onions are soft but not browned. Remove from heat. Let cool 5 minutes then spread over the bottom of the Pastry.
Sprinkle 1/2 cup of the grated Cheese over the onions.

In a large mixing bowl, add the Eggs and mix lightly. Add all remaining ingredients and mix together until well combined.
Gently, pour the Egg mixture over the Onions and Cheese.  Sprinkle remaining Cheese over the top.
Place Quiche on a baking sheet to catch spills.
Bake at 375 degrees for 40 minutes. Remove from oven and let cool 10 minutes before serving.

Note: Crumbled Bacon is a wonderful addition to this dish.

Cincinnati Chili

This recipe is more popular in the east, especially Ohio, where I am from originally. What seems to stymie people when they look at this recipe is the chocolate and cinnamon. Don't let that fool you. Think of the complexities of a great Mexican Mole'.

Cincinnati Chile

2 lbs lean Ground Beef
1 quart Water
2 med Onions, chopped
4 cloves Garlic, minced 
2 8oz cans Tomato Sauce
1-2 Cans Black, Pinto Kidney or other Beans - do not drain
1/2 oz Unsweetened Chocolate, grated 
1/4 teaspoonful ground Allspice
1/2 teaspoonful Cayenne Pepper
4 Tablespoonfuls Chili Powder
2 Tablespoonfuls White Vinegar
1/4 teaspoonful Ground Cloves
2 Tablespoonfuls Worcestershire Sauce
1 1/2 teaspoonfuls Salt
1 teaspoonful Cinnamon

In a large heavy Dutch Oven, add the Ground Beef and the Water. Cook over med-high heat, breaking up the ground beef until fully cooked.
Add all other ingredients and bring to a boil. Immediately, reduce heat to a simmer and cook uncovered for 2-3 hours until desired consistency is reached.

In A Hurry Spicy Marinara .

In a hurry Spicy Marinara
White Wines go well in the sauce. But, use whatever you have left over.


Cook your favorite pasta according to package directions. While Water comes to a boil, cook the Marinara.

2 large (28 oz) cans of chopped San Marzano Tomatoes
3 Tablespoonfuls Olive Oil
1 small Onion, finely diced
3 Cloves Garlic, minced
1/2 cup Wine
1 teaspoonful Salt
3/4 cup Fresh Basil, torn into small pieces
1/2 teaspoonful Red Pepper Flakes
Black Pepper to taste
1/4 cup grated Parmesan Cheese

In a large saucepan, add the Oil and the Onions. Cook over med-high heat for 3 minutes until soft. Add the garlic and cook for one minute more.
Add all other ingredients EXCEPT the Parmesan Cheese and Black Pepper. Heat until bubbling then reduce heat and simmer for 20 minutes.
Remove from heat. Add Black Pepper to taste.
Add Parmesan cheese and whisk to combine.

Cantonese Chicken Wings

Ok, One more wing recipe

Cantonese Chicken Wings

24 Chicken Wings
4 Tablespoonfuls Vegetable Oil
1/2 cup Soy Sauce
3 Tablespoonfuls Water
5 Tablespoonfuls White Vinegar
1 teaspoonful Sugar
1/4 cup Honey
2 cloves Garlic, minced
1 teaspoonful grated fresh Ginger
4 Scallions, Chopped fine

Heat oil over med heat in a large heavy skillet. Brown chicken wings on both sides.
Add all other ingredients in a large bowl, blending together well. Reserve Half of the chopped Scallions.
Pour into hot skillet over the wings.
Cover and cook over low heat for 25-30 mins.
uncover and cook just until sauce is thick,
Pour wings onto a platter and garnish with reserved scallions.