I got this recipe many years ago from a Junior League Cookbook. I’ve made it so many times that the page is so spattered the it’s almost unreadable.
We had a crazy weekend & to be honest I didn’t feel like a trip to the grocery store yesterday. I made up this recipe with the ingredients I had on-hand. I don’t usually like packages ravioli but was pleasantly surprised at how good the RANA spinach ricotta ravioli was – light and flavorful!
I have to tell you about my 13-year-old granddaughter, Georgia. She plays Lacrosse, is a talented singer & actor who loves theater. But Georgia’s great love is BAKING – and that girl can bake!
Our daughter asked if I would be willing to spend 2 weeks in August watching her to girls Sophie (17) & Georgia (13). while she went to a writer’s conference in Vermont. I love these girls and of course said yes! Let me tell you about “babysitting” for a 17 year with a driver’s license, an evening job at a restaurant and her own car & a 13-year-old with a million friend within walking distance. I never saw them unless it was to go to the mall or out for lunch!
I love Italian food and have to tell you I have ordered Osso Bucco at almost every Italian restaurant in a 20-mile drive from our home – some good & some not so good. Some restaurant s use pork and some veal – I vote for veal.
My Mom was a great Mom but when it came to cooking not so much. Her main goal was to make sure dinner was on the table at 5:00 when my Dad came home from work. She was really good at stretching a meal to feed the 6 of us and casseroles were her specialty.
I remember that big yellow Pyrex bowl serves steaming from the oven with tuna noodle casserole (always served with crushed potato chips on top), scalloped potatoes and ham,
goulash, etc. I guess in the 50’s there was no Food Network!
There was one dessert we all loved and she usually made it for special occasions like birthdays.
Remember Icebox Cake? It was whipped cream layered with Nabisco Chocolate Wafer made in a loaf pan.
This recipe is many steps up from the original.
It’s a great dish to prepare for a crowd. The orzo salad can be made ahead of time and be served at room temperature. At the last-minute grill salmon, toss orzo salad with spinach, top with grilled salmon and sprinkle with feta cheese and chives. I’ve served this for dinner to 12 guests – Delicious & Easy
We were at Week’s Fish Market earlier this week to pick up some fresh grouper & some of their salmon dip, smoked and made on premises. Week’s is a hidden gem tucked into a strip mall in Old Bonita Springs.
This recipe originally came from my Grandma Aman and is much coveted by family members. It’s a must autumn and winter delight. In fact, I was back in upstate New York this summer visiting our daughter and grandchildren and was soon asked to make a fresh batch of ketchup. My youngest sister Mary and I made a huge batch calling for 56pounds of tomatoes which took an entire day. Whew!! Our family typically serves this with pork and sauerkraut or meatloaf but there are many other possibilities such as hamburgers or pot roast. I usually double the recipe as peeling 14 pounds of tomatoes takes some time. Just bring a large pot of water to boil, drop in tomatoes and when they start to blister remove, cool and peel.
This is my husband’s favorite breakfast! Rob is an early riser, starting his day sometime between 2:30-4:00 AM. Way too early for me. He doesn’t have far to travel, just down the hall into his home office. Then, around 5:30AM he’s had his morning coffee and is ready for breakfast. Several times a week he prepares wonderful scrambled eggs with a side of sautéed vine fresh tomatoes and mushrooms. To dress the eggs up, he’ll add fresh herbs as a final step. So, while it’s still dark, and flashlight in hand, he snips a sprig or two from potted herbs around the outdoor kitchen. It could be sage, rosemary, chive, oregano whatever strikes his fancy. They’re all terrific!