Sour Cream Sugar Cookies

We got this recipe from Natalie Ogan.  And we love them.

1 ½ c shortening

2 c sugar

3 eggs

1 c sour cream

2 tsp vanilla

6 c flour

2 tsp baking soda

1 tsp baking powder

½ tsp salt

Mix all ingredients to form a sticky dough.  Roll out ¼ inch thick, using flour on counter and a rolling pin to prevent sticking.  Cut into shapes.  Bake 7 to 8 minutes at 350°.

Cool and frost.

Carmel Corn

(Melissa Pierson)

     

Boil-

     1 cup corn syrup

     1 lb butter

     ¼ tsp salt

     2 ½ cups brown sugar

Take off and add 1 tsp vanilla.  Pour over 9 ½ quarts popped popcorn.  Stir until evenly coated and spread on 2 large cookie sheets.

Bake at 250° for 1 hour.  Stir and rotate sheets every 15 minutes or so.

Spread on wax paper to cool.

Pina Colada Cake

(Nicole Terry)


1 yellow cake mix
1 package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 can sweetened condensed milk
1 1/3 cup pina colada mix (non-alcoholic)  
1 tub Cool Whip

Mix first 5 ingredients to make the cake mix.  Pour into greased and floured bundt cake pan.  Cook according to instructions on cake mix package.  Remove from oven and promptly poke holes in it all over with a sturdy straw.  Not cheap ones because they just bend.  Mix sweetened condensed milk and 1 1/3 cup pina colada mix until mixed well.  VERY slowly pour half of mixture into the holes, trying to just get into the holes.  Let sit for a few minutes and do the same thing with the remaining mixture.  Let sit for 10 min.  Turn upside down onto a plate.  Freeze for 1 hour.  Take out and frost with Cool Whip.  Put back into freezer until ready to serve.  Enjoy! 

Greek Lemon Chicken Breast

6 oz boneless chicken breast
1 Tbsp lemon juice
1 Tbsp fresh chopped mint
1 tsp olive oil
1/4 tsp oregano
1 clove minced garlic

Marinate chicken in remaining ingredients. Broil on grill 10-15 minutes until done.

Basic Red Sauce for Italian Cooking

*1 onion
*2 cloves garlic
[*In Puglia (the part of Italy that is in the "heel" of the "boot"), many people insist that you should use either onion or garlic, but never both together, because the tastes are so similar. Other regions of Italy, however, do not have this same opinion. You decide.]
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar (see caution at bottom)
salt and pepper
6-10 basil leaves

Fry onion and garlic in olive oil. Add tomatos, sugar, salt, pepper, and one basil leaf. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes. Chop remaining basil and add immediately before serving.

This is the basic sauce for all of your red sauce Italian requirements. While the sauce is excellent with no additions, you can also consider this the blank canvas to which you will add your favorite meat and vegetables.


CAUTION: With regards to sugar, less is more! One of the mistakes most commonly made by Americans when cooking Italian is the tendency to add too much sugar. Nothing is more calculated to make your sauce seem a cheap American imitation instead of an authentic Italian masterpiece! If you use sugar at all (and you certainly do not need to!) only use a pinch!

Pasta alla Norma

One package long pasta (spaghetti, fettuccine, linguini, etc)
3 eggplants (as fresh as possible, without any bruises)
coarse salt
flour
olive oil for frying eggplant
tomato sauce (your own recipe, or see below)
6-10 basil leaves
200 grams of crumbled ricotta salata (salted ricotta cheese), which is what makes this recipe authentic; available in the best Italian groceries

Thinly slice eggplants. Spread slices in layers on a cutting board, and cover each layer with salt. Place the board at an angle next to sink to allow liquid to run directly into sink. Cover eggplants with a weight (for example, a pot filled with water, and leave standing for two hours. Meanwhile, prepare the tomato sauce.

Tomato sauce recipe:
1 onion
2 cloves garlic
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar
salt and pepper


Fry onion and garlic in olive oil. Add tomatos, sugar, salt, and pepper. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes. 


NOTE: This is the basic tomato sauce recipe that can be used for all your Italian red sauce cooking.

After the required time, rinse and dry eggplant slices. Cover them lightly with flour to prevent them from soaking up oil. Boil water for your pasta and warm up the tomato sauce if necessary. Meanwhile, fry the eggplant slices in hot olive oil (about 400 degrees), a few at a time, about 2 minutes per side. Wipe off excess oil from the slices and keep them warm. When the pasta is ready (al dente!), place in a large serving bowl. Add ricotta and mix well. Then add tomato sauce, basil, and eggplant. Mix and serve immediately.

Buon appetito!

Crab Rangoon

1/2 lb imitation crab meat, finely chopped
1 8oz package cream cheese
2 green onions, finely chopped
1/2 tsp garlic powder
1/2 package egg roll or wonton wrappers
1 egg or egg white, beaten
enough oil for frying

Combine crab meat, onion, cream cheese, and garlic powder. Place small amount in each wrapper. Coat edges with egg and seal shut. Heat oil to 400 degrees. Fry Crab Rangoon until golden brown.