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Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)
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Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the bread in the stock & then squeeze out any excess moisture.
  2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
  3. Toss with your favourite pasta & serve hot.
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Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
  3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
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Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
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Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
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Asparagus Salad With Pecans

Asparagus Salad With Pecans
Print Recipe
Asparagus Salad with a Southern Flair.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Asparagus Salad With Pecans
Print Recipe
Asparagus Salad with a Southern Flair.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Bring large pot of water to boil.
  2. Wash asparagus and snap off tough bottoms on stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender.
  3. Remove asparagus, run it under cold water, and refrigerate to chill.
  4. At serving time, line six salad plates with lettuce and arrange four spears on each.
  5. Top salads with 1 tbsp of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 tsp chopped pecans.
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Scrambled Tofu

Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Ingredients
  • 1 Package tofu firm and well drained.
  • 1/2 cup onion finely chopped.
  • 1/3 tsp tumeric
  • 1 tsp oil
Servings:
Instructions
  1. Make sure that the tofu is well drained.
  2. Chop the tofu up, and heat a saute pan over medium heat. Add the oil, and onions.
  3. Cook until the onions are transparent. Add the tofu, and turmeric.
  4. Cook for about 5 minutes. Serve warm.
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Cranberry Salad

Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Grind cranberries, marshmallows and orange juice with fine chopper.
  2. Combine this with pineapple, nuts, celery, and sugar.
  3. Let stand while preparing gelatin -- according to directions on package except add 1 1/2 times amount of water.
  4. Mix all together and chill until set.
  5. Garnish with Cool Whip and fresh parsley.
Recipe Notes

***Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

Use the drained pineapple juice -- just combine it with the water to make up the 1 1/2 times the amount called for.  Don't just add it in addition.

PS -- I've found out that Cranberry Salad really needs to be made the night before in order to give it time to set well.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
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Pecan Pie (Moms)

Pecan Pie (Moms)
Print Recipe
An easy recipe for Old fashioned Pecan Pie.
Servings Prep Time
6 people 20 minutes
Cook Time
50 minute
Servings Prep Time
6 people 20 minutes
Cook Time
50 minute
Pecan Pie (Moms)
Print Recipe
An easy recipe for Old fashioned Pecan Pie.
Servings Prep Time
6 people 20 minutes
Cook Time
50 minute
Servings Prep Time
6 people 20 minutes
Cook Time
50 minute
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425˚
  2. Mix, by hand, eggs, sugar, corn syrup, nuts salt, and the vanilla.
  3. Pour into unbaked pie crust.
  4. Bake in a preheated 425 degree oven for 10 minutes, then turn the oven down to 350 degrees. (Do Not Open Door!) Continue to bake another 40 minutes.
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Rhubarb/Blueberry Jelly

Rhubarb/Blueberry Jelly
Print Recipe
A Simple but great tasting jelly.
Prep Time
30 minutes
Prep Time
30 minutes
Rhubarb/Blueberry Jelly
Print Recipe
A Simple but great tasting jelly.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Cook the rhubarb and sugar together until done, mushy.
  2. Add the blueberries and cook a few minutes.
  3. Add the jello and mix well until dissolved.
  4. Cook another 5 minutes.
  5. Make sure your jars are hot, fill the jars, and seal with wax.
Recipe Notes

***  Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

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