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Foti’s Revenge jumbo eggs loaf of unsliced Italian bread (preferably twist) or good sausage rolls sliced pepperoni sliced onion pickled banana peppers shredded mozzarella cheese milk oil black pepper Slice loaf of bread into generous slices (if using sausage rolls just slice in half) and toast directly on oven rack at 400o F. Heat pan and add about a tablespoon of oil. Whip eggs with a tablespoon of milk and fry as if for omelet. Dust with a bit of black pepper and cover pan. Flip when just starting to brown, on one half of flipped omelet, arrange pepperoni, onions, cheese and banana peppers. Flip the side with nothing on it over the side with the stuff to make a half-circle omelet. Remove toasted slices of bread and GENTLY place your creation on the bread to make a wicked, fat, sandwich. Enjoy! Chris’ Spicy Eggs eggs good ham sliced into thin strips shredded mild cheddar cheese pickled jalapeno peppers milk oil Heat fry pan, add oil, whip eggs with a small amount of milk, pour into hot oiled fry pan, sprinkle with ham and optional ingredients, then cheese, and finally jalapeno relish. Note, make sure to add some of the liquid from the peppers. Dust with black pepper. Stir, as with scrambled eggs. That’s it! No sissy measuring allowed on this one. Serve with toast and lots of juice. Mom’s Special Breakfast “I don’t care! Just get it yourself dammit and quit bothering me!”
Chris’ Stuffed Mushrooms 1 lb. large stuffing mushrooms 4 breakfast sausage patties (vegetarian is fine) 2 cloves garlic minced ½ cup minced onions ½ cup seasoned breadcrumbs cooking oil (if vegetarian sausage is used) grated pecorino romano or parmesan cheese shredded mozzarella cheese
Remove foil and put under broiler until cheese browns slightly. At that point. vegetarian Worcestershire sauce 1 tsp. Then stir the cheese into the mixture. remove from heat and spoon into mushroom caps. Entrees Grandma Boch’s Beef Stroganoff 2 lbs. mustard 2 tbl. salt (optional) (note: most vegetarian sausages and Worcestershire sauces are low sodium so added salt is recommended) 1 loaf of cocktail rye Brown vegetarian ground beef. ground black pepper ¼ tbls. round steak 3 tbl. Worcestershire sauce ¼ tbl.Wash mushrooms. add sausage and breadcrumb mixture and stir. garlic powder or 1 clove garlic minced ½ tbls. vegetarian “ground beef” (Morningstar Farms® Crumbles or such) 12 oz. Add cheese. If peppers and cheese are kept separate until serving it will keep a long time in the refrigerator. Barb’s Vegetarian Hankie Pankies 12 oz. Remove and serve. Spoon mixture onto slices of cocktail rye and place on cookie sheet. Cover with Foil and place in oven at 350° until mushrooms are soft. They will stay good for a month or two. American cheese (or Velveeta®) 1 tbls. salt and fresh ground black pepper to taste chopped fresh garlic (optional) Mix ingredients together and make sure there is enough olive oil to cover/coat mixture. coarse cut vegetarian sausage and spices in olive oil thoroughly. Toast in oven or freeze and use later. Grate some additional cheese into the mixture. cover the pan and allow it to melt. Tobasco™ sauce 3 tbl. package of vegetarian breakfast sausage (coarse chopped) (Morningstar Farms® is fine here as well) 12 oz. Fry sausage patties until done and remove from pan saving oil. Aunt Beverly’s Olive “Salsa” 1 jar green olives drained and chopped fine 1 can black olives drained and chopped fine 1 jar kalamata olives drained and chopped fine 1 cubanelle pepper chopped fine ½ to 1 cup manchego cheese chopped fine olive oil. Place in a shallow. of uncooked noodles . flour 1 large onion (chopped fine) 1 lb. Heat pan over medium heat and add garlic and onion cook until onion just starts to turn clear. Serve with fresh baguette sliced into small rounds. olive oil 1 tbls. greased baking pan and cover with the shredded mozzarella. remove stems chop finely and set aside. ground sage or to taste ¼ tbls. Crumble sausage and mix with breadcrumbs and some grated cheese. dried minced onions ¼ tbls. ketchup 2 tbl.
boneless chicken breast halves cut into strips 1 medium eggplant 1 large onion. Heat about 5 minutes longer and serve over noodles. Layer vegetables and spices in dish over chicken. Cook about another ½ hour. Simmer on low (adding water to keep meat covered) for about 45 minutes then let the water decrease until there is about 2 cups left and add tomato soup. cubes. chopped 4 carrots shaved into strips 1 medium green or red pepper cut into strips 3 or 4 Cloves of fresh garlic Salt Black pepper Cayenne pepper Crushed red pepper flakes Curry powder Olive oil Basmati Rice Brown chicken strips in skillet with garlic and olive oil. Worcestershire sauce. ketchup. black pepper 4 cubes beef bouillon 2/3 pint sour cream Cut steak into 1 to 1. Place in bottom of corning wear dish with lid. Mom’s Meatloaf 2 lbs. ground chuck 2 lbs. allow to cook for a minute or so. white basmati rice. BE LIBERAL WITH SPICES! THIS IS A SPICY DISH! Bake in oven at 350o for 30 to 45 minutes. Mom’s Very Easy Stroganoff 1 pound beef (any kind of thinly cut steak is good) 2 cans of tomato soup garlic powder 1 small sour cream pepper Brown beef in a little oil. and set aside mix flour with 1cup water and beat until smooth with no lumps. Boil noodles. drain and set aside. beef bouillon cubes and pepper. add sauce mixture and sour cream. While browning add garlic powder and pepper. tobasco sauce. I use the whole container but you can add as much as you like. Then add flour mixture and stir until thickened. Stir in sour cream. Serve over steamed. Serve over noodles while hot. add onion.½ tsp. Chris’ Curry Chicken 4 to 6 skinless. Mix mustard. When meat is brown add enough water to cover the meat. When steak is cooked well. brown in skillet. ground pork 2 eggs garlic powder (of course) pepper bread crumbs 3 cans tomato soup .5 in. simmer with lid on for about 10 to 15 min.
Mix other ingredients together to form salsa. (serves 4) Chris’ Grilled Mango Salsa Chicken 4 to 6 skinless. allow salsa to sit and absorb the flavors. Add enough bread crumbs to hold it together. Cook covered at 350° for approx. Cherie’s Black Bean and Rice Enchiladas 1 green pepper. Pour remaining to cans of soup over meat and add about 1 inch of water. chopped 1 medium onion. Serve with yellow rice and a nice salad for a light summer dinner. spoon salsa over hot chicken to serve. Fry under medium heat until just a bit brown. Grill chicken. Keep checking to make sure there is plenty of gravy in it. Grandma Boch’s Salmon Patties 1 can red or pink salmon ½ cup onion 1 egg cracker crumbs (crushed saltines) or plain bread crumbs pepper to taste Remove bones from salmon. Add egg and crumbs until thick enough to make into patties.onion mix all ingredients including 1 can of soup. boneless chicken breasts 1 ripe mango (peeled and chopped fine) 1 small sweet onion (grated coarse) 1 small red pepper (diced) 3 jalapeno peppers (seeded and minced fine) Italian salad dressing chili powder vanilla extract red pepper seeds lemon juice (fresh is best) salt cilantro (optional) Marinate Chicken in Italian Dressing with some red pepper seeds and cilantro (optional) added to the mixture. chopped 3 garlic cloves. rinsed and drained 1 can ( 14 1/4 ounces) diced tomatoes with green chilies 1/4 cup picante sauce 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 2 cups cooked brown rice 8 flour tortillas (7") warmed 1 cup salsa 1 cup (4 ounces) reduced-fat cheddar cheese . 1 1/2 hrs. minced 1 tablespoon olive oil 1 can (15 ounces) black beans.
The first is “Island Pit” Jamaican Jerk Sauce™. Leave in the fridge overnight. Island Sauce 2 jalapenos minced 1 cubanelle pepper diced 1 medium white onion 1 mango chopped 1 clove garlic minced 2 tablespoons vegetable oil ¼ can crushed pineapple ¼ cup coconut milk ½ tsp. Shape into loaf and place in greased 9 x 5 x 3 loaf pan. chili powder. tomatoes. Allow to cool (serves 7-8) Vegetarian Brown Gravy (for “Meatloaf”) G. but it is very difficult to find. Uncover. Add the beans. Spoon a rounded 1/2 cup down the center of each tortilla. garlic (minced) and orange juice. cover with foil and bake @ 350° for 45 minutes. The second is a dry rub called “Rasta Rub™”. Add rice. Uncover and bake for another 30 minutes. Bake 2-3 minutes longer or until cheese is melted. black pepper ¼ teaspoon cinnamon . simmer. Place in a 13-in. picante sauce.3 tablespoons chopped fresh cilantro In a large nonstick skillet. baking dish coated with nonstick cooking spray. bring to boil. Fold sides over filling and roll up . cumin and red pepper flakes. Margarine (melted) 6 eggs (beaten) ¼ cup raw wheat germ (optional) Thoroughly combine all ingredients in a large mixing bowl. uncovered. Washington Brown vegetable broth Flour Make broth in skillet according to directions but with less water. I cut the chicken into four pieces per breast. allow to stand in refrigerator for at least 1 hour (overnight is fine). This is the best and most authentic Jamaican jerk marinade I have found. Cover and bake at 350 for 25 minutes. sauté the green pepper. Rub with the Rasta Rub and put in a plastic bag with olive oil. until heated through and mixture thickens. add flour slowly while stirring. x 2-in. Chris’ Grilled Jerk Chicken with Island Sauce I have discovered only two good methods of marinating chicken to make jerk chicken. cook 5 minutes longer or until heated through. Spoon salsa over each tortilla. Yield: 8 servings Grandma Boch’s Vegetarian “Meat”loaf 5 to 5 ½ cups Special K™ cereal 2 cups small curd cottage cheese ½ . sprinkle with cheese and cilantro. x 9-in. onion and garlic in oil until tender. Reduce heat.1 cup ground walnuts 1 envelope onion soup mix (or onion mushroom) ¼ lb.
Serve with yellow rice. After about twenty minutes to a half an hour add the peas and salt to taste. Let cook an additional ten to twenty minutes and serve with fresh bread and butter. then add crushed pineapple and coconut milk. Mom’s Beef Stew 1 pound of stew meat 4 medium potatoes 1 medium onion 4 celery stalks carrots (about ½ of a bag of baby carrots) 1 large can of crushed tomatoes salt. Make a puddle of sauce on the plate and put the chicken on it. Remove and put them into the pot to brown. peeled potatoes 1½ cups frozen peas 1½ cups chopped onions ½ to ¾ stick margarine flour brown paper lunch bag 4 bouillon cubes gravy master (optional) salt and black pepper Cut steak into 1 to 2 inch pieces. Put a handful of the stew meat into the bag and move it around to coat the chunks with flour. After about five minutes add carrots. After the meat has browned add the onion and allow to cook until the onions are clear and start to caramelize. Add mango and allow to warm back to boiling. Ground Chuck (frozen is best) or Round Steak cut into ½” cubes 2 large onions (chopped) . Soups and Stews Grandma Boch’s Beef Stew 2 lbs chuck steak or stew meat 2 cups diced carrots 2½ cups diced. Add margarine to the warm pot. Add peppers and cook until soft. After about ten minutes add potatoes. and nice green vegetable and a nice tossed green salad. bouillon and some pepper to taste. Chris’ Chili 1 ½ or 2 lbs. Reduce the temperature to medium and add about 3 to 4 cups water. allspice corn starch to thicken if necessary Sauté garlic and onion in vegetable oil in medium skillet. garlic powder Brown stew meat. pepper. Place a handful of flour into the lunch bag and put the stew pot on the stove on medium high heat. Repeat until all the chunks are browning.¼ tsp.
can tomato juice 3 envelopes G. I let it cook all day on the lowest flame possible. Stir in beans and corn. Cook for about 45 min to 1 hour.1 large green or red pepper (seeded and chopped) 3 or 4 jalapeno peppers (seeded and chopped) 1 or 2 banana peppers (seeded and chopped) 1 can black beans (Goya is best) 1 can pinto beans 1 large can diced tomatoes 1 can diced tomatoes and green chilies 1 small can tomato paste 3 tbls. cilantro.) 1 large onion. Stir quickly until all the flour is absorbed and mixture begins to dry out. minced (or more to taste) (I used 3 medium-sized ones) 3 large garlic cloves. Serve with tortilla chips on the side. scraping up the crust on the bottom of the pan. Washington’s vegetable broth or 3 cups vegetable broth 4 cloves garlic crushed 1 tsp. diced (I used a Hungarian Hot) 1 orange bell pepper. Add chicken pieces. Add remaining Tbs. chicken stock (I used 40 oz. Reduce heat to low. Add stock and stir. cut into bite size pieces 2 cans white beans (I used White Kidney) 2 cans corn 32 oz. stirring. If the spices begin to burn. Add red and orange peppers and other pack of seasoning. diced 1 small jalapeno. Quickly add tomatoes and other ingredients except tortilla chips. until pieces are just about cooked thru. Chili powder hot sauce. then corn meal. it is sometimes necessary to add a small amount of water as well. salt and pepper to taste tortilla chips Brown Ground meat with garlic and add onion and chili powder. of oil over medium heat. garlic and jalapeno and sauté until the onions begin to soften. oregano leaves . of oil and increase heat to medium. Bring to a boil for 30 seconds. crackers or whatever floats your boat. frozen mixed vegetables 1 lg. sprinkle one pack of seasoning over chicken and cook. When the pieces are halfway cooked. This freezes beautifully!! Grandma Boch’s Vegetarian Vegetable Soup 2 cups potatoes 2 cups cabbage cut medium 1 ½ cups diced onion 1 cup diced celery 8 oz. skinless chicken breasts (or thighs). Top with sour cream. Elsa’s Chicken Chili (from Stacy) 1 package boneless. reduce the heat. minced 2 packs of McCormick’s White Chicken Chili seasoning 3 tablespoons flour 3 tablespoons oil Heat 2 Tbs. Add onions. Sprinkle flour over the veggies and increase heat. Note. Sauté until seasoning is absorbed and combined. Turn heat all the way down and remove the chicken to a plate. Yellow corn meal 2 to 4 tbls. diced 1 red or yellow bell pepper.
add the rest of the ingredients and bring to a boil. Juice of two limes. and pour it all into the soup pot. Chop up the chipotle chili (you can use more if you want. and then add the chopped chipotle. Salt ½ cup cocoa (Hershey’s) 1 ½ cups milk . and then add the tomatoes and oregano. While it cooks. oil Sauté onion. basil leaves ¼ tsp. chopped 1 Teaspoon cumin 4 Tablespoons olive oil. Chop the onion and mince the garlic. but be careful not to use too many or all you'll taste is the spiciness.1 tsp. Add tomato juice and simmer for 10 minutes. chop up the tomatoes into small chunks and chop the oregano if you're using fresh. Be careful not to let the garlic burn. then reduce to a simmer for 10 or 15 minutes. and say some Bond Villain stuff about how you expect it to die. Add the garlic and cumin. Stir. Add salt and pepper to taste.) 2 Teaspoon dried oregano or 2 teaspoons fresh. stir it all around. Add the lime juice (if you're hardcore. and that's not fun. and continue to sautee for about another 2 minutes.) Add about 2/3 cup of water (more or less. add potatoes and simmer for 30 minutes. black pepper 3 tbls. Sautee the onion until translucent. Shake up the can of black beans. open it. Desserts Grandma Boch’s Peanut Butter Fudge 2 cups Granulated sugar 1 cup brown sugar 1/8 tsp. Salt and pepper. about 4 or 5 minutes. reduce heat and simmer for 10 minutes. Mom’s Chicken Soup Wil Weaton’s Black Bean Soup 2 can black beans 6 tomatoes (I used Romas) 3-5 cloves garlic 2 small yellow onion 2 chipotle chili (you can get these in the Hispanic foods section at the store for next to nothing and they make all sorts of recipes kick ass. just don't let it get too watery or too thick) and bring to a boil. celery and cabbage in oil. crushed red pepper flakes (or to taste) ½ tsp. Heat the olive oil in a 3qt soup pot or similar-sized saucepan over medium high heat for a minute or so. until the beans are tender. just juice that little green bastard right over the simmering pot. Serve with fresh bread and butter. You can serve it with plan yogurt or sour cream to cut the spiciness if you want. When the onions are translucent.) Stir again.
Serve warm Linda’s Bran Muffins Linda is a fiend of Grandma Boch and she gave her this recipe back in the 70’s. Allow to cool completely before cutting and serving. Beat and pour into a greased pan. Sprinkle cinnamon and sugar mixture into cored pears and smooth around with your finger. Place on cake cooling rack until room temperature. Cook for about 3 to 4 min.1 tsp. Grandma Boch’s Peanut Butter Cookies 2 cups all purpose flour 1 cup brown sugar 1 cup sugar 1 cup margarine or butter (2 sticks) 1 cup peanut butter 2 eggs 1tbl. Batter can be stored in refrigerator and used next day. Slice off top of pears about 1” from stem. salt 2 cups buttermilk 2 ½ cups flour (unbleached) 2 ½ tsp. ½ lb. Core the pears with an apple corer. Baking soda pinch salt Mix wet ingredients together well. make a hole at least big enough for your forefinger. then vanilla. Form into walnut sized balls and place on ungreased cookie sheet. Lower heat and boil gently till you can drip a drop from a spoon into a cup of cold water and have it form a soft ball. Put vanilla wafers in a baggie and crush them. Peanut butter Combine first five ingredients in lg. Vanilla 6 heaping tbls. Milk 1tsp. MIX WELL. smash with fork and bake at 350o on top shelf of oven for 8 to 12 min. finally add baking soda and salt. longer and then remove from heat and immediately add peanut butter. saucepot and bring to a boil. replace the tops and microwave 2 minutes plus 1 for each pear (I think). Beware though! If you’re sensitive to the laxative effects of bran you may not want to have more than two a day. Chris actually lived on these things for up to a week at a time during college. Raisins 2 ¼ shredded wheat biscuits 2 cups Kellogg’s All Bran™ 1 cup boiling water 1 cup = 1 tbs. baking soda . honey (or 1¼ cups sugar) 6 ½ tbs. Chris’ Classy Baked Pears 4 ripe pears 1 cup vanilla wafers 1 tsp cinnamon 2 tsp sugar Mix cinnamon and sugar. Stuff the crumbled cookies into the pears. add sugar then flour. margarine 2 eggs ½ tsp.
in a mixing bowl combine the honey (or sugar). shredded wheat biscuits (crumbled) and cover with the boiling water. set aside. baking soda and salt. Keep refrigerated. baking soda and All Bran™ . Baking powder 1 tsp. Mix well. eggs and salt. Stir together flour. vanilla and sugar. fine shredded lemon peel ½ cup butter or margarine ¼ tsp. (from the internet) Great Fluffy Cream Cheese Frosting This frosting is not overly sweet. beat well. beat well and then milk mixture. Lemon juice 1 ¾ cup flour ¾ cup sugar ½ cup milk 1 tsp. margarine. 3. 1 (3 ½ ounce) box Jell-O™ cheesecake flavor instant pudding and pie filling 1 (8 ounce) cream cheese 1 teaspoon vanilla 1 cup cold milk 2 tablespoons powdered sugar 1 Cool Whip. baking powder. Beverages . Drop from teaspoon 2 inches apart on ungreased cookie sheet. Now. Place in refrigerator (covered) for between eight and sixteen hours. Fold in Cool Whip. Frost cake. Bake at 350° for 12-14 min. Now add sugar and beat until fluffy. 2. thawed (small) frosts one cake 5 minutes prep. flour. Mix well. pumpkin. Bake in greased muffin tins for 20 minutes at 400° F. Add egg and lemon peel. salt 1 egg Stir lemon juice into milk briskly. add dry ingredients. In a separate bowl stir butter for 30 sec. allow to soak in overnight. beat well again.Combine raisins. 1. Sue’s Lemon Tea Cookies Glaze for cookies: ¾ cup powdered sugar ¼ cup lemon juice Stir ingredients together set aside Cookies: 2 tsp. Add the buttermilk. Next morning. cream cheese. Remove immediately and transfer to a wire cooling rack. Brush with glaze. banana and spice cake. Makes 48 cookies. Try it on carrot. Baking soda ¼ tsp. Mix instant pudding with milk. Now combine the mixture from last night (raisins and shredded wheat) and mix again.
Allow to cool. bottle of grape juice Mix together and serve at holidays . serve over ice. Kid’s Holiday Punch 1 2 liter bottle of ginger ale 1 64 oz.Chris’ Iced Coffee 1 pot (10 cups) strong coffee 6 to 7 heaping tablespoons sugar 4 to 5 tablespoons chocolate syrup about 3 cups 2% milk Pour coffee into 2+ quart pitcher and add sugar and chocolate syrup while still warm. Fill to brim with milk. Chill.
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