Tuesday, March 14, 2017

Prosciutto Stromboli


  • 1 tube refrigerated pizza dough
  • 1 4 oz. package of prosciutto slices
  • 4 slices of gruyere cheese
  • 2 tablespoons butter, melted
  • 1 tablespoon prepared mustard
  • ½ teaspoon worcestershire sauce
  • ½ teaspoon onion powder
  • 2 tablespoons light brown sugar
  • 1 egg white
  • ½ teaspoon poppy seeds


  1. Line a baking sheet with parchment.
  2. Preheat oven to 350 degrees.
  3. Spread the dough out flat.
  4. Mix the melted butter, mustard, Worcestershire sauce, onion powder, and brown sugar.
  5. Cut 1 inch strips into the sides of the dough about 1/3 of the way on each side.
  6. Brush the mixture down the center of the dough.
  7. Arrange the prosciutto down the length of the dough.
  8. Top with slices of gruyere.
  9. Braid the strips over the top all the way down the length of the dough.
  10. Brush the top with egg white.
  11. Sprinkle with poppy seeds.
  12. Bake in the 350 degree oven for 30 minutes.
  13. Remove and let sit for 2 minutes.
  14. Slice and serve.  

Friday, January 13, 2017

Banana Bread



  • 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoons baking soda
  • ½ teapsoon salt
  • ½ teaspoon vanilla
  • 4 bananas, ripe and speckled
  • 1 ½ cups flour

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar together in a larger mixing bowl.
  3. Add the beaten eggs, baking soda, salt, and vanilla. Stir.
  4. Crush the bananas well and stir into the mixture.
  5. Add the flour and stir until just mixed. About 50 stirs. Do not overstir.
  6. Spray the loafpan with cooking spray and dust with flour.
  7. Pour the mixture into the loaf pan.
  8. Bake for 1 hour.
  9. Turn loaf onto a bread board.
  10. Let cool and cut.
  11. Serve with butter (optional).
  12. Enjoy.



Saturday, January 7, 2017

Poached Pears



  • 4 fresh pears
  • 2 tablespoons dried, pitted tart cherries (optional)
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • 2 sticks of cinnamon
  • 6 star anise
  • ½ teaspoon whole cloves

  1. In a mixing bowl, put ice in it until it is about 1/3 full of ice and then run cold water in it until it is 2/3 full.
  2. In a two-quart pan, fill 2/3 full of water and bring to a boil.
  3. Plunge the washed pears in the boiling water for 20 seconds, making sure that all sides get covered.
  4. With tongs remove the pears, and plunge into the ice water.
  5. Remove the pears one by one, and peel.
  6. Half the pears, and remove the cores.
  7. Rinse out the pan that you boiled the water in and use it to make the poaching liquid.
  8. Add the sugar and water to the pan.
  9. Add all the spices and vanilla.
  10. Stir until smooth.
  11. Add the pears and heat about thirty minutes under a medium low heat, stirring often.
  12. Serve the pears with a slotted spoon, avoiding the anise, cloves, and cinnamon. You can refrigerate any leftovers in the poaching liquid and the flavors will intensify.
  13. Enjoy. 

Friday, January 6, 2017

Hamburger Soup


  • 1 lb. ground chuck
  • 1 onion, chopped
  • 1 tablespoon minced garlic (the refrigerated garlic in a jar)
  • ¼ teaspoon pepper
  • 1 can tomato soup + 1 soup can water
  • 1 can whole kernel corn (undrained) + 2 corn cans of water
  • 8 oz. Bowties, uncooked
  • 6 cubes beef bouillon

  1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
  2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
  3. Return the meat to the Dutch oven.
  4. Brown the chopped onion with the meat for a few minutes.
  5. Add the garlic.
  6. Add the pepper.
  7. Add the tomato soup and stir. Add the soup can of water and stir.
  8. Add the corn and the 2 cans of water.
  9. Add the pasta.
  10. Cook for 30 minutes, stirring frequently.
  11. Serve and enjoy.


Saturday, November 12, 2016

Spinach and Cherry Salad



Salad
  • 1 ½ cups baby spinach leaves
  • ¼ cup dried cherries
  • ¼ chopped red onions
  • 2 tablespoons shredded cheddar cheese
  • 2 slices bacon crumbled
  • Crackers (optional)


Dressing
  1. ¼ cup frozen orange juice concentrated, melted
  2. ¼ cup nonfat Greek yogurt
  3. ¼ teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1 teaspoon minched garlic

  6. Layer the spinach, red onion, and died cherries.
  7. Stir or shake the dressing ingredients.
  8. Add the dressing to the salad.
  9. Top with cheese and bacon.
  10. Serve with crackers if desired.
  11. Enjoy.





Wednesday, October 19, 2016

Hungarian Goulash (Kettle Gulyas)




This is Pam Wilcox Kultsar's recipe from an authentic source, her husband.  I have known Pam since school days.  I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it.  I have made my own revisions and notes in italics.

Hungarian Goulash (Kettle Gulyas)

8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)

  • 2 medium onions, coarsely chopped
  • 2 tablespoons lard (I used butter instead.)
  • 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
  • (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
  • 1 garlic clove
  • pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
  • salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
  • 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)  
  • 1 medium ripe tomato
  • 2 green peppers
  • 1 pound potatoes
  • Little dumplings (spaetzle) optional (I did use the spaetzle.)
  • 16 oz. sour cream


  1. Melt lard (butter) in heavy 6-8 quart Dutch oven.  Sauté onions in lard (butter). Heat should be low so the onions don't brown.
  2. When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
  3. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
  4. Take kettle from heat. stir in paprika and the garlic.  Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
  5. Replace covered kettle over low heat and cook for about 1 hour.
  6. While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.)  Peel potatoes and cut into 3/4 inch dice.
  7. After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
  8. Add potatoes and cook the gulyas till potatoes are done. Adjust salt.  Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
  9. Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
  10. You can stir in sour cream, very tasty this way, but not traditional.  (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).




Sunday, September 25, 2016

Corn Casserole


  • 2 cans yellow corn, drained
  • 2 cans cream style corn
  • 16 oz. non-fat Greek Yogurt
  • 2 packages Jiffy Corn Muffin Mix
  • 1 stick butter, melted
  • 8 oz. shredded taco cheese or similar type cheese

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch baking dish with non stick cooking spray.
  3. Mix corn and muffin mix together.
  4. Add greek yogurt and stir in well.
  5. Add the melted butter and stir well.
  6. Place in baking dish and bake for 55 minutes.
  7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
  8. Serve and enjoy.