My Life's Recipes & Traditions

Irmgard’s Magical Spaghetti!

2021-05-05T06:34:00.002-07:00

Irmgard’s Magical Spaghetti!

Imgard Cates is married to Ed Cates, Dave’s brother. We met almost immediate after I started dating Dave back in 1998. She is a formidable woman of German descent. Since my grandfather was German, I always had interest in knowing about her county and culture. However, after 50+ years in the United States, aside from the slight accent, she is ALL American! Irm, as she is called, makes one of the best spaghetti with meat sauce I’ve ever had. I have asked her many times to share and this past week, she shared!!

You start with Jagermeister!

Ingredients:

1/4 cup olive oil

1/2 LG onion dicednp

3 cloves garlic pressed

3 lbs meat - 1 1/2 lean pork & 1 1/2 93% beef

2tbs McCormick Italian Seasoning

1tbs McCormick basil

1 lg bay leaf

Salt & Pepper to taste

1/4 flour sprinkles over the meat mixture

1 can 16 oz stewed tomatoes

1 can tomato paste with 4 cups of water

**Irm’s secret ingredient - Krauterlinge by Knorr - 1 tbs (buy on Amazon)

Instructions:

In a large sauce pan, heat olive oil add diced onion and minced garlic on medium high heat and stir until translucent. Add meat to pan and cook until meat is tender but cooked. Lower heat if necessary. Add Italian Seasoning (including Irm’s secret ingredient), basil, bay leaf, salt & pepper then sprinkle the mixture with the flour and mix. Next add the stewed tomatoes, tomato paste & water. Bring to a gentle boil stirring occasionally - make sure it does not stick or burn. Reduce heat to low and cook and hour.

Serve hot over pasta and garnish with Parmesan cheese.

Terri's Favorite: Cream of Spinach Soup

2021-04-28T13:11:00.000-07:00

Terri Wilklow Wiebke's Favorite Soup: Cream of Spinach

Terri and I at her home in Westcliffe, Colorado 2021

Terri is my younger sister by 16 months. We were each others first playmates until our younger sister, Julie was old enough to join the fun! Then we became the three musketeerettes! I currently live about 90 minutes from Julie in Florida but for 19 years, I either lived with Terri & her family, lived close by or traveled also 90 minutes to spend weekends out in the Wetmore Mountains at their ranchette. We always took turns cooking during those weekends. Once time I made this soup and she was hooked! Hope you are too!

Ingredients:

6 cups of cleaned/chopped spinach leaves
2 tbsp olive oil
2 cloves minced
1/4 chopped onion
4 cups of chicken or vegetable
1/2 cup half & half or cream
Salt & Pepper to taste

Instructions: Heat up a soup pot and add olive oil, garlic and onion and sauté (don’t burn). Once transparent add spinach and stir quickly for about a min so favor releases. Add broth and bring to a boil. Add salt and pepper to taste. Using a hand mixer(I call a “boat moto”) purée the spinach soup to desired texture. To make creamy, mix 1/4 flour with hot water stir until NO CLUMPS! Bring to a slow boil, turn down and add cream. Keep heating until desired creaminess. Serve piping hot with a dollop of cream and a pinch of diced spinach! ENJOY!

Stephanie's Travels Green Chili Cheese Soup

2021-04-28T12:01:00.000-07:00

I always enjoyed traveling through Colorado for work and leisure during the almost 19 years I lived there. On one such trip to Buena Vista, I had lunch at a local restaurant that offered a variety of soups. We were able to try as many as we wanted but the Green Chili Cheese Soup was the winner and I eat at least 3 bowls!!!! I did not get the recipe but after thinking a lot about this soup, I decided to test kitchen my own version!

Stephanie's Travels Green Chili Cheese Soup:

Ingredients:

3 tbps olive oil
2 cloves minced garlic
1/4 cup diced onion
1/4 cup flour
1/4 cup cold water
2 cans of diced green chili (I use Mild) you choose fire!
6 cups chicken or vegetable broth (carton or paste works best)
2 cans of diced green chili (I use Mild) you choose fire!
1lb shredded Mexican Cheese mixture (16oz)
Salt & Pepper to taste
Garnish with Sour Cream and a pinch of Cheese Mixture

Stephanie's Green Chili Cheese Soup!

Instructions:

In a large soup pot, heat olive oil with garlic and onion until translucent. Add 1/4 cup flour to the sautéed mix and stir constantly until a light beige color and all is moist. Add the 6 cups of broth and bring to a boil, stir constantly so as to not burn it. (Like gravy)At this point, you can use an immersion hand mixer to liquify the broth with any garlic or onion pieces. (Not necessary unless your like me and only want the green chili pieces in my soup!) Once soup has reached the desired thicknes, add the 2 cans of diced green chili (drained or not drained). If not drained, you will need to allow soup to reboil to get thick again. Once it gets to a slow boil, reduce to a simmer. Now add the cheese, a cup at a time, stirring constantly until all has been mixed into the soup. Add salt and pepper to taste. This is the time to see if you want to add anything more: Too Thick - add a cup of hot water or broth. Too thin - allow soup to simmer on very low heat for about 10 mins (make sure the soup is not sticking or burning).

Most important tips:

Drain or not to Drain the diced green chilis - if you reserve some of the juice you can add if the soup is too thick
Make sure once the cheese has been introduced into the soup, you keep the heat low and mix constantly otherwise it will burn and taste BAD!

Easy Pho Soup

2021-04-15T13:18:00.000-07:00

Stella & Carmen with Grandpa

Pho Soup is new to both Dave and I. We started eating it out in Colorado with my daughter, Liz and her family. I absolutely LOVED the broth and I was able to eat the soft noodles. So one day back in Florida, I decided to try my hand in making Pho Soup with some left over vegetables and chicken.

Ingredients:

Package of Asian Rice Noodles
1lb Chicken Tenderloins - sliced or diced
6 cups Chicken broth (carton or paste) to taste
1 medium onion sliced thin
1 bag of shredded Coleslaw mix or Broccolislaw mix
1 cup of broccoli florets
3 tbps minced garlic (I buy the minced garlic in oil & always have in fridge)
3 tbps minced ginger (I buy the minced garlic in oil & always have in fridge)
1/4 cup sesame oil (or you can use Olive oil)

Instructions:

In a large pot at oil to medium high heat. Add garlic and ginger sauté for about a min then add the onion. Watch the pot and turn down it anything starts to burn. Add chicken to pot and allow to sauté until no longer pink on any side. Add 1 carton of chicken or vegetable broth on top of cooked chicken stir and bring to a gentle boil for about 10 mins. Add the Rice Noodles and cook about 5 mins at the same temperature (WATCH THE LIQUID SO AS TO NOT BURN!) Add more chicken broth if needed.

Add the broccoli florets and the bag of Slaw mix and turn off burner.

Serve hot in bowl and top with bok choy, or spinach leaves. Offer Soy Sauce and a hot Asian Sauce to add for flavor.

The Grandkids Pasta Fazul

2018-09-03T05:19:00.004-07:00

Kaya & Chloe with Grandma

Our granddaughters, Kaya & Chloe, love Pasta Fazul. Apparently, that is what they mostly order at one of our local Italian Restaurants here in Weston, Florida. As I spend more time with them, it becomes harder to figure out what they will eat....although, they are now almost 10 & 8 years respectively and their palates have improved, it is still hard planning something for dinner! I don't profess to be a good Italian cook but I put this recipe together and it has been a hit not only for Kaya & Chloe but Carmen & Stella in Colorado!!!

The Grandkids Pasta Fazul

1 box of Ditalini Pasta (kids love these small noodles) Cook as directed and set aside.
1lb of ground turkey or ground beef (lean)
1 chopped medium onion
2 tbsp Olive oil
3 tbsp minced Garlic
1 tbsp finely chopped basil
2 jars Marinara Sauce (I choose a variety like Tuscan Herb or chunky etc.)
2 jars Alfredo Sauce (I choose a variety like 4 cheese etc.)

2 cans of Cannelloni Beans (Like a white kidney bean)

1 lb package of shredded Mozzarella Cheese
Shredded Parmesan Cheese to serve.

Directions:
Heat a large pot add the olive oil, chopped onion, & garlic. Saute until transparent.
Add the ground meat at this time stir until browned. Add the basil and simmer about 2 minutes then add the 4 jars of sauce and the 2 cans of beans. Turn the temperature down to medium heat and cook about 20 minutes stirring occasionally. Add the cooked pasta and Mozzarella Cheese gently folding the mixture.

This mixture tastes even better a day or so later but not so well frozen. I serve this with Walmart Garlic Knots found in their deli/bakery area ....YUM!!!

2014-11-02T06:28:00.004-08:00

My Roasted Peppers and Butternut Squash Soup

My favorite toy! Thanks kids

I love the fall flavors. I had purchased some red, orange and yellow peppers, and a small butternut squash about a week ago. Yesterday, I decided to roast them and then see what I could conjure up with them.

On the other hand, Memo, Kasia and my lovely granddaughters gave me a Cuisinart Soup Maker for Christmas last year. It is one of my favorite gadgets! So easy to make delicious soups and sauces.

My Roasted Peppers and Sweet Potato Soup

Ingredients:

Olive Oil

1 red, orange and yellow pepper - seeded and halved

1 large sweet potato - peeled and diced

1 cup red wine

3 cups chicken or vegetable broth

1 minced garlic clove

1/2 cup heavy cream

salt and pepper to taste

We love the fall & the Broncos!!

Massage the vegetable skins with light olive oil. Roasted the vegetables - 400* for 30 mins or until soft with a browned skin. Immediately place into plastic bag and close until cool. Add 1 tbsp olive oil to your pot and then the minced garlic. Saute lightly and then add the broth and the sweet potato. Bring to a boil and cook until sweet potato is soft. Add the roasted peppers and cook for about 3 mins then using submersible blended, blend the soup together. Bring to a gentle boil and add the wine. Allow to simmer for about 10 minutes. Add salt and pepper to taste and the heavy cream. Use the blender again once more to make sure all the flavors are well blended. Then allow to gently simmer for about 10 more minutes, serve and enjoy!

2014-11-02T05:34:00.000-08:00

Fruit Cobbler

Wedding Day 2008

I really don't know who told me about this recipe but it has become my go to recipe when I need to quickly take a dessert somewhere or I have last minutes guests for dinner.

I remember a while back, I shared this recipe with my daughter-in-law, Kasia. She told me that it has also become her go to recipe. Apparently, my son, Memo, likes it a lot. So I thought I would share.

Fruit Cobbler:

Any 6 cups of fruit -

It can be fresh (cleaned and sliced or diced) This is the best!
Frozen (rinse under cool water and let drain off all water)
Canned fruit - like for fruit pies

1 box of vanilla cake mix
1 stick of butter - thinly sliced

Oven 400*

Use a deep dish (round or square) (glass or aluminum) and lightly spray the bottom. Pour fruit over the entire bottom of the dish. Sprinkle the cake mix, right out of the box, over the fruit. Now place the thinly sliced butter all over the top of the cake mix. Place in the oven, uncovered for 30-45 mins, depending on convection oven, toasted oven or regular oven.

All to cool down and serve with whipped cream and or ice cream.

Our beautiful granddaughters - Kaya & Chloe
April 2014

2014-10-20T06:42:00.002-07:00

Mexican Chilaquiles Verdes –

Stephanie, Jorge & Memo in Vero Beach, FL
Christmas 1974

This typical Mexican dish is mostly served for breakfast! It is usually served along side some over easy eggs, refried beans and even rice. I remember one time early in our marriage Jorge and I went to a party. The following morning we were hurting!!! LOL My neighbor saw me and suggested that I make these with "a lot of kick" or actual chiles. She said the dish helped absorb the alcohol in our stomachs and sober us up without upsetting the stomach. It worked!

Over the years, it became not only a go to dish for hangovers but a delicious dish for supper! During supper, I did make refried beans and rice to accompany this dish.

Mexican Chilaquiles Verdes

Chicken breasts – 1 boned, skinned breast per 2 people (double recipe for more people etc.)

1 tsp salt

1 clove of garlic

1 small onion quartered

1 Medium onion diced

2 garlic cloves diced

1 large can of Green Chile Sauce

1 regular bag of unflavored corn chips, preferably the triangle ones

Spray oil or paper towel with olive oil to grease the casserole dish

4 cups of shredded Mexican Cheese Mix

Best dish – deep casserole dish or lasagna type dish

Olive Oil

Chicken Prep:

Take Chicken Breasts whole and place them in a pot, cover with water. Add salt, garlic and onion. Bring to a boil and then simmer for 20 minutes. Remove chicken to cool off so it can be shredded. Save broth for soup or another dish. Or just add avocado and eat as a broth.

Chilaquilies Prep: Oven to 350*

In a large sauce pan, add oil and diced onion & garlic. Sauté on medium to low heat until the onions are transparent. Add the large can of green chile sauce and cook on low heat until flavorful and thick. Add the shredded chicken and fold. Remove the mixture from the stove.

Spray around the casserole dish and add a ladle full of chicken green chile sauce and spread over the bottom of the dish. Now add the bag of tortilla chips and then ladle the rest of the green chile sauce over the corn chips in the dish. Now sprinkle with the 4 cups of cheese. Cover with foil – TENT STYLE*. Cook the dish in a normal oven around 40 minutes (adjust for a convection oven) or until you see the green chile sauce bubbly.

*Tent Style – take a long piece of foil and fold in the middle and then loosely fit over the casserole dish to all the steam to release but no burn the cheese of tortillas.

Serve with sour cream, avocado chucks, refried beans.

Abuelita's Carrot Raisin Salad

2014-07-23T05:03:00.001-07:00

Abuelita with Liz (5 months old)

Memo's 6th Birthday

Carmen Guzman de Jimenez was my mother in law. She taught me many things about family that I did not receive from my own family. She had a couple of sayings that I now live by:
"Tolerance is the pricing of having family!"
" Don't try to change someone, learn to gently mold!"
"Why get angry? Wait a few minutes and thinks will change!"

Seeing life through her eyes was a magical experience that I did not appreciate until about 10 years ago. I met Carmen when she was 60 years old, the age I will be in a couple of weeks! I look at her photos, remember her stories and only hope I can be to my kids and grandkids the wonderful role model she was. Up until the year she passed away at 94, she still asked about me. I miss her gentleness towards my children and myself.

Abuelita, as I too called her, was a terrific cook... on top of everything else. She taught me how to make food that was not frozen or out of a can!! She would invite Jorge, the kids and I over for dinner, which was always celebrated in the late afternoon around 4pm. One of her trademark salads was Carrot Raisin Salad.

Abuelita's Carrot Raisin Salad

Abuelita's birthday May 1981 with Memo, Liz and me
This was taken at our home in Monterry, Mexico

3 cups shredded carrots (shredding baby
peeled carrots make the recipe tender
and sweet)
1 cup raisins
1/2 mayonnaise
1/4 cup honey
1/4 tsp grated ginger
Pinch of salt
Optional: 1/4 finely chopped pecans (this is something I have added)

The secret to this salad is the sauce. Combine the mayonnaise, honey and ginger (you can substitute powdered ginger spice but add only 1/8 tsp. Stir until well blended and then add the raisins.

Shred the carrots and gently fold into the mixture, cover and refrigerate until served. Allow at least 2 hours before serving.

My Stuffed Peppers

2014-07-21T04:36:00.000-07:00

Memo, Jenna, Liz & Brett - 11/1982

It is funny how you learn a recipe that ends up defining a time in your life or a place where you lived. Stuffed Peppers is just one of those recipes! As many of you know, I lived in Mexico for 10 years. Upon our return, Jorge, Memo and Liz along with our dogs Yako and Tana, lived in North Tonawanda, NY. We settled into our rented home in the fall of 1982. North Tonawanda was a depressed town during those years. The steel mills that had kept that area of the country employed, closed up and moved to the southern US States. Many families were moving, while others unable to do so, struggled to make ends meet.

Liz helping Nana cook Thanksgiving Dinner - 1982

We lived next to a family of 6 and the woman worked while her husband took on the responsibilities around the house and job searched. I remember her complaining that they were going to have "stuffed peppers" AGAIN, for dinner. She told me that it was easy for her husband to make, the kids liked it and it was inexpensive to make! She shared her recipe with me! I think I have changed it up some since then...but it still reminds me of North Tonawanda!

Memo's 9th Birthday Party - ET Party Theme!

The funny thing about this recipe, is that it has become a favorite also for both of my kids. I have made it for Dave as well, he loves it but only if I don't use green peppers!!!

My Stuffed Peppers

6 plump peppers - green, red, orange or yellow will work
1 lb. ground beef, turkey or chicken
Rice - 3 cups cooked - instant rice, reg rice or brown rice will work
1/4 cup olive oil
1 medium onion - finely diced
1 can of diced/stewed tomates
Worcestershire Sauce
Pepper to taste
3 cans of Tomato Soup
2 cups cheddar cheese (or any other melting cheese you prefer)

While you are preparing the peppers, put some salted water in a large pot to boil. One of the most important things about making stuffed peppers is to make the peppers "standable"! They need to stand up in the casserole dish and not fall over. At the top of the pepper, slice off the top and clean out the seeds, dissgard. Now stand up the pepper. If it wobbles, slice a little off the bottom WITHOUT cutting any holes into the bottom of the pepper. (We don't want it leaking the goodness out!)
Once you have done that with all the peppers, place them into the boiling water for about 5 minutes. We want them tender but not wilted! After 5 minutes of a hard boil, removed open side down to drain out any water.

In a deep frying pan or pot, add the olive oil and onion to medium heat. Once the onions become transparent, add the meat. Saute until brown. Add the can of diced/stewed tomatoes, Worcestershire Sauce and pepper to taste. When well combined and seasoned, add one can of the tomato soup stir, 1 cup of shredded cheese and then add your rice. Be gentle and fold in the rice so it does not mush!

Arrange the peppers in a deep casserole dish. Then scoop your rice and meat mixture into each pepper. I like using an ice cream scoop with the release button. It allows me to add about the same amount of mixture to each pepper.

In a small bowl, mix the remaining 1-2 cans of tomato soup with 1/4 water. Once the peppers are filled to the top, filled the pepper with a handful of shredded cheese. Now pour the remaining tomato soup mixture aroung the bottoms of the peppers in the casserole dish. Cover with foil for 45 minutes then uncover. If you "tent-up" the foil a little, the cheese will not stick to the foil.

Bake 350* for 1 hour. Less time with convection oven.

2014-02-09T15:56:00.000-08:00

Leighton's Sausage Gumbo

Bernie (left)with George & friend
in 1920.

Bernadine Wilklow with son, George Wilklow in 1927.

My dad, Leighton Bernard Wilklow, the second son of Bernadine and George Wilklow, was born six years after his older brother, George Jr. Leighton has big shoes to fill as his brother had been the apple of his mother's eye! They had actually wanted a little girl but got my dad! How lucky were we!!!

Leighton's Sausage Gumbo:

1/4 cup olive oil
1tsp minced garlic
1 medium onion - diced
1lb pork sausage (I have actually used breakfast sausage or hot Italian or even sweet)
1/2 red, yellow, orange and green peppers - seeded and diced
1 tbsp. ground red pepper
1 tbsp. kosher salt
3 bay leaves
1 can of diced tomatoes
2 cups instant rice - white or brown

Heat a large soup pot or sauté pan add olive oil, add diced onion and diced peppers. Sauté until onions and peppers are soft. Remove from heat and add to large crockpot or remove while cooking the sausage so the vegetables do not overcook.

Brown the sausage until cooked completely add 2 tbsp floor. Then add to crockpot or leave in soup pot.

Add 4 cups of chicken broth then add bay leaves and can of diced tomatoes. Keep on medium high heat until the gumbo begins to bubble. Lower heat to simmer and cook for at least 3-4 hours. Add rice and keep cooking at low heat for another hour. If gumbo gets too thick, add another can of chicken broth.

Serve with baguette bread.

Mexican Tamales - savory and sweet

2012-12-08T11:41:00.000-08:00

Pikes Peak, Colorado Springs, Colorado
December 2011

Mexican Tamales - savory and sweet

Most people just order tamales in a restaurant, buy them off the street from local vendors, or buy them at the store frozen but some us LOVE the freshness of homemade tamales. It is tedious to make and there are several steps but for a Posada, birthday party, holiday or just something different, you'll enjoy making these. I always call my nieces, Delaney and Morgan or my friend Connie when I make them. We make enough for them to take some home. So don't be afraid - just do it!

Westcliffe, CO - Christmas 2011

Corn mush is the base of tamales but the flavor comes from the additional ingredients like green pork chili, chicken with enchilada sauce, shredded beef in red sauce, refried black beans with cheese, rajas and cheese or sweet tamales with sugar, raisins, coconut etc. All of these are then rolled inside corn husks and steamed for about 15-20 minutes until light, fluffy and delicious!!!

Tamale Mix:
6 cups of corn masa
1 tbs salt
warm water
Dried corn husks

Savory Mexican Tamales:
Red Enchilada Sauce or Green Enchilada Sauce (Prepare or buy enchilada sauce both red or green.)
Chicken, pork or beef - shredded
Meatless can be filled with refried black beans and Monterrey Jack Cheese
Prepare My Easy Carnitas recipe from this BLOG dated 3/12/2011 with any of the meats for a savory flavor.

Sweet Mexican Tamales:
1/2 cup brown sugar
1/4 cup hot water
1 cup raisins (dark and golden for color) OR 1 package of dried chopped fruit

Choose to make either sweet or savory filling. The savory filling requires preparing the meat and mixing it up with the green or red enchilada sauce. Or preparing the refried beans and slicing up the cheese. If you choose to make only sweet tamales; bring the 1/4 cup of hot water to a boil, add the brown sugar and raisins OR the hot water, brown sugar and the chopped dried fruit.

The Cates Christmas Tree 2011

Now make the tamale mix. In a large pot, add 4 cups of water and a pinch of salt. Bring to a boil and add the dried corn husks and boil them until they become ply able. Keep them in the pot until usage. Take out a husk, wipe it dry - it will be hot. Now place 2 tbsp of tamale mix into the middle of the husk. With a small teaspoon make a hole and fill with either savory mixture or sweet mixture. Cover with a little more tamale mix. Form about a 3" oval ball within the husk. The bottom of the husk is the smaller end of the husk. Fold up the bottom first, then roll the sides in around the mixture. Leave the top open and stand with the open end upwards in a steam or vapor pot.

Steam or Vapor pot - a large stock pot with a colander inserted or something that will hold up the tamales within the pot. Add about 2 " of water and bring to a boil. The tamales will steam for about 10 -15 mins and be cooked.

Tamales can be cooked days in advance and actually frozen. But they taste best when they are cooked and served within 24 hours of making. So after making, wrap the different types in plastic wrap. When ready to serve place into glass dish with a glass lid and a couple of tbsp water and reheat for about 5 minutes or until steaming. (Cheese tamales need about 7 minutes to melt the cheese again.)

Savory tamales can also be served with green or red enchilada sauce drizzled over them. Remember to celebrate the season, enjoy the family and friends and accept the Lord's Blessings.

Merry Christmas!

2012-12-08T10:54:00.000-08:00

Stephanie's Pigs in a blanket casserole

Going back in time, October 2012 was quite busy! I was preparing for Liz and Dave's Wedding by creating her baby book and their romance book. Which I gave them as wedding gifts. I am honored to say I also made Liz's wedding bouquet and veil. Both took so much time along with a lot of love. I am so proud of my baby girl and the woman she has become!

Ti & Fuzzy visiting Colorado Springs 2012

During October 2012, Dave and I were blessed with reuniting with one of my closest high school friends and her husband. Ti and Fuzzy came to Colorado Springs to say "hi" and spend some time with my sister Terri and her husband, Steve. Steve and I sat together in homeroom in high school! I introduced them to each other 42 years ago!!! Ti and Terri became fast friends as well and Ti is Jenna's Godmother!

Terri Lynn Wilklow Wiebke
1975

When I was a child, one of my favorite meals was Pigs In a Blanket. It is actually ground meat with rice and seasoning rolled in cabbage leaves. Closed with tooth picks and then cooked in tomato sauce. YUMMY! I love the flavors but I have a dickens with finding the time to make it. I then found out that my husband, Dave, also loved cabbage rolls. So I came up with this recipe which combines all the flavors of the original pigs in a blanket but without all the work!

Pigs in a Blanket Casserole:

1 medium head of cabbage - core and thickly sliced
1 lb lean ground beef
1 lg onion - diced
2 tbsp olive oil
2 cups of cooked rice - season heavy
2 eggs
1 cup shredded carrots
1 tbsp kosher salt
1 tbsp ground pepper
3 cans tomato soup
1 tbsp worchestershire sauce
2 tbsp ketchup

Slice up cabbage in thick slices. Blanch cabbage in salted boiling water for about 3-5 minutes. Remove and set aside. Combine meat, eggs, rice, shredded carrots, salt, pepper together in a bowl. Form into oval balls and set aside. Mix together soup, worchestershire sauce, and ketchup. Pour 1/2 the mixture into a casserole dish. Place a layer of cabbage slices on top. Now add the oval formed meat shapes on top. Place the remaining cabbage slices between and on top of the meat and then cover with the remaining soup. Cover with foil (always with the shinny part down) on top of the casserole dish or cover with glass lid. Bake at 350* for 1 hr. You might need to place a catch baking sheet underneath as it might bubble and spill into the over. If you prefer, remove lid or foil about baking for 40 minutes.

Scoop our cabbage leaves and a meat form together then drizzle with sauce.

2012-12-08T09:52:00.000-08:00

Butternut Squash with Chicken and Herbs

Mr. & Mrs. Robinson

This past year has been very hectic and I have totally ignored this blog. I am attempting to add at least 25 new recipes, photos and stories by the end of December 2012. Or less ...if the world ends on 12/21/12! So going backwards, on November 23, 2012, our family celebrated the marriage of our daughter, Liz to her wonderful husband, Dave Robinson on the rooftop of their apartment in Arlington, VA.

My daughter, Liz, loves butternut squash. I make butternut squash soup, I mash butternut squash in into mashed potatoes, but I really don't use it as a side or compliment to meats. Chicken, turkey and fish make a great compliment to squash. So here is a one-dish recipe.

The newlyweds on their "mini moon" visiting
the Aztec ruins outside Mexico City.

Butternut Squash with Chicken and Herbs:

2 skinless chicken breasts - boned and split in half
1 small/medium butternut squash - seeded and chopped into cubes
4 shallots - cubed
1 small bag of baby carrots
4 stalks of celery chopped in large cubes
1/4 Olive Oil & 2 tbsp
2 tsp balsamic vinegar drip over all and then gently stir to be completely covered
1 tblsp kosher salt
1 tsp ground pepper
1 clove chopped
2 tbsp chopped rosemary
2 tbsp honey mustard
1/2 cup water with 1 tbsp flour or corn starch mixed.

Prepare boneless skinless chicken or buy pre-cut and split. Add 2 tbsp olive oil to dutch oven, pressure cooker or pan that can be used on top of the stove and in the oven. Brown the chicken on all sides about 2 mins on each side. Turn off heat. Let set while you add cubed butternut squash, shallots, celery, and carrots. In a small bowl combine the remaining 1/4 cup olive oil, chopped clove, honey mustard; stir well. Pour this over the chicken and vegetables. Stir gently so that everything is covered. Now add salt, pepper and chopped rosemary, again stir gently. Place dutch oven or pan covered into 350* for 20 minutes, take out and turn chicken and gently stir the vegetables. Recover and place back into the over for another 20 minutes. Remove foil, turn off oven and let stand in oven for another 10 minutes. Vegetables should be soft but not mushy. Remove vegetables and chicken onto a platter cover immediately. Place pan on stove and turn to high heat. Add water with flour mixture and create a roux. Scrapping the bottom and sides of the pan. Remove from heat when thickens. Strain if you wish or just drizzle over the platter and serve. Can be served with rice if desired.

If you are looking to make this healthier, substitute cooking oil spray for the olive oil. Also you only need to add some water to loosen the flavors in the pan and drizzle over the chicken and vegetables.

Tomato Cucumber Salad

2012-04-23T05:54:00.003-07:00

The farmhouse in Barker, New York

Our dog Toby

Mom and Dad bought a farm in upstate New York in the town of Barker. Dad was the Superintendent of Schools there and Mom was a substitute teacher. She eventually went on and got her teaching degree while they lived there. Barker was a small farming town. The largest industry aside from the school was a vegetable/fruit packing plan. I used to visit with my kids over the summers. It never stopped Dad from assigning chores even after having the kids! I spent a couple of hours a day in their vegetable garden pulling weeds or hoeing. But at the end of the day, there was nothing that tasted better than fresh vegetables from their garden.

This is a simple salad that Dave always likes. I especially enjoy making this when I can get both red and yellow cherry or grape tomatoes. No only does it taste delicious but it looks fantastic!

Tomato Cucumber Salad:

Dad enjoying the pool!

1 pint of cherry or grape tomatoes - washed, dried and halved (or
get a pint of both yellow and red and use half of each)
2 long English cucumbers or tender regular cucumbers
1/4 cup finely diced red onion
1 cup pitted olives - halved (if small ones, no need to cut them)
1/4 cup feta cheese - crumbled
2 tbsp chopped fresh basil
3 tbsp of a zesty Italian salad dressing
Salt and Pepper to taste

In a salad serving bowl add salad dressing, basil and red onion whisk for a few seconds. Taste for need of salt and pepper. Now add olives, cucumbers and tomatoes gently toss. Sprinkle on top with feta cheese.
Refrigerate covered for at least an hour before serving.

My Carrot Cake

2012-04-19T16:07:00.000-07:00

Dave the "Carrot Cake Critic"

I never needed to make carrot cake. I had a friend that would always make it for our festivities. But alas, we are no longer friends so I had to try and come up a terrific alternative to her hearty, tasty recipe. I played with several online recipes only to be told by the "critic"....my husband, that it did not have enough stuff in it or it was not moist enough. I then began combining a couple of recipes with what I thought was the best of them. And this is what I came up with. I made this for a Bible Study Dinner Party and it was a hit so I remade it again as cupcakes at this year's Easter Dinner. It was a hit!!!

My Carrot Cake Recipe:
6 cups shredded carrots (I bought 3 packets of shredded carrots from the store)
1 cup brown sugar
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
2 tsps vanilla
1 cup crushed pineapple (squeeze out most of the liquid)
3 cups sifted flour
1 1/2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
1 1/2 cups raisins (dark or golden or combination)
OPTION: 1 cup chopped pecans or walnuts

The Family @ Thanksgiving 2011!

In large mixing bowl combine eggs, brown sugar, sugar, vegetable oil, vanilla until well mixed. Fold in shredded carrots and crushed pineapple. In separate bowl sift flour, baking soda, salt and cinnamon together. Slowly mix the dry mixture into the wet. Once completely mixed turn off mixer. Add raisins by folding into the mixture.

Oven 350*
Grease and flour 2 round 10" cake pans or 9" x 13" rectangular pan or set large cupcake papers into muffin tin. (No need to grease and four). Use ice cream scooper to evenly distribute the mixture into the cupcake papers. Bake 45 - 50 minutes or until toothpick comes out completely clean. Ice when completely cooled.

Cream Cheese Frosting:
1 package cream cheese
1 package of confectioners sugar
1 stick of butter
1 tsp vanilla

Soften butter and cream cheese to room temperature. Place into deep bowl and using mixer beat until fluffy. Add vanilla and beat again. Slowly add the confectioners sugar (if too quickly it will blow-up all over you!). Use an entire package of confectioners sugar. If the icing becomes too thick, add a tsp of milk at a time until it is smooth but firm. Pipe into bag and decorate cupcakes. Keep cupcakes cool or refrigerated until serving.

Liz's Brussels Sprouts with Cranberries

2012-04-15T08:11:00.000-07:00

Nana & Memo with Liz at one week old!

Most people do not like brussel sprouts but we have quite a few in this family that really like them especially if done with different flavors. My daughter, Liz, inspired this recipe. She found one similar and told me how good it was. So I used the family to try out her recipe this Easter. It was quite a hit!

Liz - 1995

Liz's Brussels Sprouts with Cranberries:
2 lbs brussel sprouts - roasted
1/4 cup plive oil
Salt & Pepper
1/2 cup balsamic vinegar
1/4 cup sugar
1 cup dried cranberries
Optional: bacon bits

Wash and half the brussel sprouts. Place on a cookie sheet with olive oil. Roast about 375* for about 10 mins then toss and roast another 10 mins.

I a small saucepan add balsamic vinegar and sugar, bring to a boil. Add cranberries and (bacon bits if desired) simmer until the brussel sprouts are done. Place brussel sprouts in a serving dish and drizzle the cranberries and bacon bits sauce over the brussel sprouts. Toss and serve immediately.

Nana's Reinvented Scalloped Potatoes

2012-04-15T07:55:00.000-07:00

As Easter approached this 2012, I got a lot of inquiries about my blog. Mostly, why I had not posted in a while. Quite frankly, live got in the way. Work, my husband's illness, family, dogs and puppies but mostly and undesire to just sit down and enter the recipies. I knew my blog would be a huge undertaking but I really thought I could do a recipe a day!!!! LOLOLOLOL I would like to be more realistic and get maybe one a week for the remainder of the year. So let me start with this one!

Our Nana loved scalloped potatoes. Unfortunately, hers were always a bit dry. I took her recipe and added a lot more liquid to make this a triump this past Easter 2012.

Nana & Daba cerca 1940

Nana's Reinvented Scalloped Potatoes:
6 cups of thinly sliced potatoes
1/2 cup chopped/minced onion (dice finely with chopped)
1 stick of butter
1 1/2 tsp salt
1 tsp pepper
1/4 cup of flour
6 cups of milk

Peel almost 5 lbs of idaho potatoes (minus 2). Using a mandalyn or knife, slice potatoes almost paper thin. Place in a bowl and cover with water until you are ready to assemble the dish. Drain and pat before assemly.

In a large saucepan melt butter on low heat and add finely minced onion (dried minced onion will work too but you need to hydrated them, so add 1/2 more milk to the mixture.) Stir in the salt, pepper and then the flour to make a roux. Add milk to saucepan. Bring to a boil and then simmer until ready to prepare dish.

Grease a 9" x 13" baking dish. Pour an ample laddle of cream mixture on the bottom of the dish. Now take the sliced, drained potatoes and layer them across the entire bottom of the baking dish on top of the cream mixture. Pour another 2 laddles on top of that. Repeat the potatoes and cream mixture until all is used.

Bake at 350*, uncovered for about 60-70 minutes. Potatoes should be tender and top bubbly and lightly browned. Serve immediately. If you need to wait to serve, cover in foil completely (top and bottom) and then cover in a heavy towel to maintain the heat. This can perserve it for about 3hrs.

Serve with ham or any other meat and vegetable dish.

Carol's Autumn Soup

2011-11-12T06:27:00.000-08:00

Memo and I at the farm in 1973. Memo was about 20 months.

I got this recipe from my mom about 30 years ago! It is SO upstate New York! They lived in Barker, NY from 1972 - 1984. Dad was the Superintendent of the Barker School District and mom got her teaching degree at Niagara University and became a school teacher at a nearby district. Terri and Julie graduated from Barker Central School District. My son, Memo LOVED going to see Nana and Popie! He loved riding on the tractor with Popie. Playing basketball with Stephen. And swimming with Nana. It was a great place for the kids and me to go vacation!

It was hard work too! I was always tasked with weeding the garden while there! They would plant a huge vegetable garden on the side of the house and then at the end of the summer - the harvesting began. Mom would can vegetables and fruits. They also boxed and froze vegetables, strawberries and whatever they could. For a time they would even raise their own cattle and have that meat as well. My mom....pioneer woman!!

Carol's Autumn Soup

1tbsp vegetable oil

1lb ground beef - browned in 1/2 inch chunks

2 onions finely chopped

6 carrots - diced or a lg bag baby carrots diced

8 potatoes diced - peeled or unpeeled skin (I prefer peeled)

4 stalks celery
1/2 cabage shredded

2 8oz cans stewed tomatoes

4 cups water

3 beef bouillon cubes or 2 tbsp beef stock paste or 3 cans beef stock (omit water)

2 bay leaves

1tsp salt

2tsp pepper

In a large stock pot, add oil and crumble ground beef into the pot. Brown for about 5 mins. Drain off excessive oil. Then add the onion, carrots, celery and saute about 1 minute. Add stock or water with beef cubes or paste, bay leaves, salt and pepper. Bring to a boil. Add cans of stewed tomatoes bring to boil again. Cook for about 10 minutes. Lastly, add the potatoes. Turn down the soup to low heat and cook about 2 hours. Serve hot with homemade wheat bread! OK buy hot french bread from the store!!! LOL

Crock pot method! Add oil and crumble ground beef into a frying pan. Brown for about 5 mins. Add the onion, carrots, celery and saute about 1 minute. Pour this entire mixture into crock pot. Add stock or water with beef cubes or paste, stewed tomatoes, bay leaves, salt and pepper stir and cook high heat for about 20 minutes. Lastly, add the potatoes. Turn down the soup to low heat and cook about 6 hours.

Autumn's Here! Carol's Apple Crisp

2011-09-24T07:43:00.000-07:00

Me with Memo - 6 weeks old and Stephen on the shore of
Lake Ontario, NY

After living most of their lives in and about the New York metropolitan area, my dad took a job as Superintendent of Schools in Barker, NY. It is up along the fruit belt of New York south of Lake Ontario and between Buffalo and Rochester.....very cold country! They bought a farm and became part time farmers. They rented the land for cattle grazing. Got fresh milk from the farm down the street. Picked apples, pears, peaches and other fruits from local groves. And created a huge garden they tended to ...so did we if we were around!

Memo was 1 1/2 years old the first time he visited the farm. He loved Popie's tractor and watching the cows. Liz arrived at 5 weeks to visit the farm. We spend one Christmas there and got hit with about 4 ft of snow. The kids first time being in snow!

During that visit, I remember putting our clothes in a drawer in my old dresser upon arrival. One evening I went to grab something out of the drawer and a mouse surprised me!!! I screamed and shut the drawer. My brother, Stephen grabbed the drawer and took it downstairs and out the back door and dumped the contents of the drawer onto the open back porch. The mouse took off and ran around the side of the porch and into a crack under the basement door! That mouse was no dummy! He was not going to be outside in 10* below zero and 4 ft of snow. I put my things back into my suitcase and zipped it up from then on!

The farmhouse in Barker, NY

Carol's Apple Crisp:

Peel 6 apples - preferably Macintosh, Granny's or Braeburn - dice

1 cup flour

3/4 cup packed brown sugar

3/4 tsp salt

1 egg

1/2 tsp cinnamon

1/2 cup butter

1/4 cup sugar & 1 tsp cinnamon

Peel and dice the apples and place in a greased casserole dish. Mix together the flour, brown sugar, salt, egg and cinnamon. Sprinkle the mixture over the apples. Melt the butter and pour over the entire mixture. Then sprinkle with sugar/cinnamon mixture over entire casserole dish.

Bake 350* for 1 hour.

Serve with whipped cream or vanilla ice cream or both!!

Popie on the tractor moving piles of snow!

Stephanie's Zucchini Bread - tis the season!

2011-09-23T03:35:00.000-07:00

Memo and Liz - photo taken while living in
N. Tonawanda, NY in 1982. Memo was 9 years
old and Liz was 5 years old.

I lived in Mexico 10 years, 8 years in Mexico City and 2 years in Monterrey, Mexico. After about the third peso/dollar devaluation. We decided we would NEVER be able to buy a home or afford to live the way we wanted to. So Jorge, Memo, Liz, two dogs and I moved to New York. We drove a U-Haul cross country and stayed with my parents for about 5 weeks. Jorge had been offered a job with a business consultant doing the computer installations in school districts and municipalities for his company. He office was in the Buffalo area so rented a large colonial in North Tonawanda, NY.

Almost immediately, Jorge started traveling when the company won a large contract with Sullivan County and then an even larger one in Bellport School District on Long Island, NY. During the time of his travel, I depended on neighbors for help with the kids. I was substitute teaching at the time. Joan Reilly was the neighbor to our right and had 6 kids!

Joan was very family oriented and with 6 kids on a tight budget, she cooked a lot! One day she invited me over and offered me a taste of her zucchini bread. It was delicious! I asked her for the recipe and she gave it to me but I have somehow lost it! The difference between her zucchini bread and most others is that she uses crushed pineapple! So after much experimentation, I discover my recipe using zucchini and crushed pineapple that cooks well and taste delicious!!

Zucchini Bread: (This recipe makes 2 loaves to share or freeze one!)

3 cups shredded zucchini - leave the skin on but wash

3 eggs

1 cup vegetable oil

2 cups sugar

1 16oz can of crushed pineapple

3 cups flour

2 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp ground nutmeg

1 cup raisins

Mix all the wet ingredients together then mix the dry ingredients and slowly hand mix them together adding the dry into the wet. Do not use a mixer as it disintegrates the zucchini, pineapple and raisins.

Grease 2 loaf pans - you could use a large 9" by 13" rectangular cake sheet and cut into squares.

Cook at 350* for 50-60 minutes. For high altitude add 1/4 more flour. For convection oven, cook only about 40-45 minutes.

Hawaiian Potato Salad

2011-08-14T08:44:00.000-07:00

My cousin, Stacy, in 1961

Last week we celebrated my brother, Stephen's 50th Birthday, my niece, Delaney's 12th and my 57th! I also found out that my cousin Stacy had a birthday at the beginning of the month too!Stephen and I are on the same day only 7 years apart. I decided to make it a Hawaiian Luau. I pick up some recipes out of cookbooks and also off the Internet. But as usual I did not like all the ingredients and switched all of them up. My most successful and different was the Hawaiian Potato Salad. I have shared it twice now to applause so I think it is time to make it part of the My Recipes & Traditions repertoire!

My cousin, Tammy, in 1961

Hawaiian Potato Salad:

2 sweet potatoes - peeled and diced

2 yams - peeled and diced

4 regular potatoes - peeled and diced

3 celery stalks - diced small

1/2 Spanish onion - diced small

1/4 cup sweet pickle relish

2 cups mayo - Best or Hellman's is my preference

1tbsp dill week

1tbsp salt

1tbsp white pepper - regular is OK too! White blends in to the white color better!

My cousin, Jeri Ann, in 1961.

Boil up the potatoes in a large pot with a dash of salt for 15-20 minutes - keep firm and NOT mushy!

Once cooked, drain immediately and pour cold water over it and re-drain. (This stops the cooking process immediately!) Let drain completely. In a large separate bowl, mix the onions, celery, mayo, relish, dill weed, salt and pepper thoroughly. Once the potatoes are room temperature mix the potatoes into the cream mixture - add more mayo (by the tbsp) until all the potatoes are covered in the cream mix. Now gently spoon into a serving bowl and cover. Keep refrigerated at least 4 hours then serve.

As some of you know, Stacy, Tammy and Jeri Ann and my siblings have been estranged for more than 50 years due to divorce. We are so blessed now to have them part of our lives I am so happy and look forward to the reunion - SOON!

Phyllis' Apple Dumplings

2011-08-04T00:44:00.000-07:00

Dave, me and Phyllis at the Equestrian Center in July 2011 watching
Joe Nichols and Craig Morgan in concert!

I love our extended family! I get to have great friends, like my sister-in-law, Susan's mom, Phyllis. She and I have been great friends over the years obviously sharing similar interests in cooking, sewing and her grandchildren, Delaney and Morgan, my nieces. On her last visit to Colorado Springs, she left a couple of weeks ago, she taught me how to make her famous Apple Dumplings! I asked her the recipe and whether she gave me permission to post it and it is!

Phyllis' Apple Dumplings: Serving size 4

The sauce:

2/3 cup sugar

1 1/2 cup water

2 tbsp butter
1/4 tbsp cinnamon
Bring to a boil until sugar is dissolved. Then turn off and set aside.

Core and peel 4 apples - Granny Smith, Macintosh, Braeburn - a good cooking apple - set aside

The Cinnamon Mixture:

1/3 cup sugar

2 tbsp butter

1 tbsp cinnamon

Mix together the cinnamon and the sugar. Cut the butter into slices. Set aside to add to the middle of the cored apple before wrapping with the dough.

Making the dough for the apple dumplings:

3 1/2 cups of flour

1 1/2 cup Crisco Shortening

2 tsp salt

1/4 cup ICE WATER

Cut the shortening and salt into the flour with a pastry blender until mixture crumbles. Make a hole in the center of the mixture and slowly add the ICE WATER until dough rolls into a ball.

With a floured surface and floured rolling pin use 1/4 the ball and roll out large enough to cover 1 apple completely. Place the apple in the middle of the dough. Spoon 1 tbsp of the cinnamon/sugar mixture into the cored center of the apple and then add a pat of butter on top of the mixture. Start wrapping the dough around the apple pinching the dough together with wet fingers. Place the apples in a casserole dish pour the sauce over each apple and allow to drain to the bottom of the dish. Sprinkle each apple dumpling with sugar.

Bake @ 425* for 40-45 minutes or until dumpling tops are golden. Serve with whipped cream or ice cream!!

Thanks Phyllis!!!

Summer Fare - Summer Squash & Summer Squash Bisque

2011-07-31T13:57:00.000-07:00

Memo and me swimming in the pool at Nana & Popie's Farm.

My parents and their parents grew vegetable gardens all their lives. When my parents moved to Barker in upstate New York. They had 128 acres of property with a home, garage, barns and other farm buildings. My dad finally realized a dream of having a large productive garden with all the fresh foods he and my mother loved. I used to take Memo and Liz there over the summer and always seemed to find myself weeding the garden. Weeding was never fun but once the vegetables were ready to eat...it was delicious fun! One of my favorites is yellow summer squash.

Summer Squash:

4-6 yellow summer squash - sliced

1 stick of butter

1 large onion - sliced

salt and pepper to taste

In a deep saute pan, add the butter and melt on low heat. Add sliced onion and some salt. Saute for about 5 minutes. Add the sliced yellow summer squash, pepper to taste and cover. Cook over low heat for about 15 minutes or until the squash is wilted. Remove from heat and serve.

Me and a naked Memo with Morgan,
our family dog, after swimming.

Summer Squash Bisque:

1/8 cup olive oil

1 medium onion diced

2 stalks celery - diced

3 yellow squash - diced

1 sweet potato - peeled and diced

4 cups chicken or vegetable broth

1 tbsp Turmeric

1 cup cream

1 tsp Pepper

Pour oil into soup pot. Cook on medium heat. Add onion and celery and cook for about 3 minutes. Add squash and sweet potato saute for about 10 minutes until slightly tender. Add broth and cook for another 15 minutes until soft. Turn down heat then using a hand-blender, blend the vegetables into a puree. Add the cream, taste for more Turmeric and Pepper.

I have been looking for recipes to use as the summer vegetables become ripe and in abundance in the stores. Enjoy!

Stephanie's Mushroom Tortellini

2011-07-24T13:29:00.000-07:00

Winning a sales award in Las Vegas at the National
Convention in February 1994.

During the 1980's and 1990's, I worked as a real estate agent on Long Island, NY. It was before the time of electronic contracts, digital signatures and true communication via the Internet. As a result, I found myself driving from Shirly, NY where we lived and worked to many locations on Long Island to deliver contracts and go to closings. On one such occasion, I was in Westbury, NY and after the closing I went to Fortunoff, a store that was big and beautiful on Long Island from 1964 until it's closing in 2009. After shopping and just a block away was an "nuevo" Italian Restaurant I decided to visit Baci. On their menu there was a tortellini dish that I decided to try and I fell in love with it ever since. I even sat near the kitchen on a couple of occasions to watch them make the dish. And before I left Long Island and Real Estate there, I actually got the nerve to speak to the chef and ask him his ingredients. So here is what after much tweaking, I came up with a delicious and exact, as I remember, recipe.

Stephanie' s Mushroom Tortellini:

1 package cheese tortellini

1 package sliced mushrooms

1 stick of butter

1 tbsp flour

2 cups of heavy cream

Salt and pepper to taste

Diced fresh basil

Grated Parmesan cheese

In a large pot add water and salt and bring to a boil. Add tortellini and boil for about 8 minutes until "al dente" firm not mushy. In a deep saute pan add the butter and melt on medium low heat once melted add the sliced mushrooms and saute until tender. Using a large spoon, push the mushrooms to the sides and add the flour and cook into a paste with the butter. Now add the cream and mix at first with the "roux" and then once fully integrated gently push the mushrooms into the sauce. Add salt and pepper to taste.

Drain the tortellini, place into a bowl and then pour the mushroom sauce over the top and incorporate with the tortellini. Serve with grated Parmesan cheese and fresh basil.

Best served with a Caesar Salad and garlic bread. Mangia Bene!!!!