Spaghetti for a Big Crowd - Joe Bruno
40 lbs of Spaghetti
4 #10 cans Tomato Paste
2 Gallons Cooking Oil
1 lb Garlic
15 lbs Onions
16 lbs of Ground Beef, course ground
2 lbs Romano Cheese
4 lbs salt
3/4 cup Sugar
Saute garlic and onion in oil until yellow. Add Worcestershire and water to cover. Simmer 15 - 20 minutes. Add tomato paste plus 2 cans of water for each can of paste. Add 3/4 cup of sugar. Add browned ground beef to mixture. Not sure what the split is on the salt between the sauce and the cooking water for the pasta... just try and see. Cook pasta to almost al dente. Rinse pasta in cold water until cold. Store in roaster pans covered with a damp dish towel and plastic wrap. At time to serve -- have pots of water boiling and reheat pasta in batches. Once the cold pasta goes into the boiling water wait for the water to return to a boil, drain and serve.
Got this recipe from Joe Bruno, an old time barbershopper with Chorus of the Dunes. The chorus did this recipe every year for their annual Spaghetti Dinner Fund Raiser. I got the recipe from Joe when Dad and I were chairing a fun raising dinner for the UMYF at Michigan City First United Methodist. Really was easy -- tasted great-- and we had a lot of fun doing the dinner with the kids. This is a basic recipe for 100. (copied from orginal cookbook)
Sunday, October 9, 2011
Saturday, October 8, 2011
Corn Chowder
Corn Chowder - Lesa Cotto
4 slices thick cut bacon (totally optional. The butter can stand as the fat, or you can substitute olive oil for a healthier vegetarian version)
2 pats butter (optional, but why wouldn't you want butter with potatoes and corn?)
1 medium onion diced
2 stalks celery diced
2 carrots diced
3 good sized potatoes cut into 1/2 inch cubes
2 tablespoons flour or corn starch
1 or 2 cans of cream corn (2 cans corn is best, but I can't fit two cans in my smaller pot, so I often use one can when the big pot is dirty)
2 quarts milk (to help with the cost of milk, I use powdered milk. You can also use soy milk)
1 package of kielbasa type sausage cut into bite sized chunks (lite and turkey sausage is fine. The sausage is optional, but it does make a nice one pot meal when added)
1 half pint of cream (again, optional, but oh so yummy, and you won't be the least bit sorry)
1 pound package of whole kernel frozen corn2 teaspoons dill weed
Salt and pepper to taste
Cook bacon in soup pot until crisp. Remove bacon and save for garnish. Sautee onion in rendered bacon fat and butter. Add celery and continue to sautee. Add carrots and dill. At this point, you will want to add salt and pepper. The salt will help the veggies release moisture, but you don't want to add more then a good pinch at this point. The bacon and the sausage have lots of salt.
Sprinkle the veggies with the flour to cook out the raw flour taste. Add potatoes and cream corn and mix everything well. Slowly add the milk, stirring to deglaze the soup pot. Bring to a boil and reduce heat. Simmer for about 20 minuets.
Add the sausage and turn up the heat to bring soup up to a boil. Add the cream.
You will want to taste the soup at this point to check for salt. Add frozen corn, and remove from heat.
Serve in bowls and garnish with left over bacon. A nice crusty, chewy bread is the perfect side for this soup.
****This is a recipe from my dear friend Lesa Cotto. She is a amazing knitter, and a amazing cook. We have had many conversations about cooking and soups and this is one that she shared with me. It is a nice hearty soup for a cool fall day, or the dead of winter. (pictures to come soon)
4 slices thick cut bacon (totally optional. The butter can stand as the fat, or you can substitute olive oil for a healthier vegetarian version)
2 pats butter (optional, but why wouldn't you want butter with potatoes and corn?)
1 medium onion diced
2 stalks celery diced
2 carrots diced
3 good sized potatoes cut into 1/2 inch cubes
2 tablespoons flour or corn starch
1 or 2 cans of cream corn (2 cans corn is best, but I can't fit two cans in my smaller pot, so I often use one can when the big pot is dirty)
2 quarts milk (to help with the cost of milk, I use powdered milk. You can also use soy milk)
1 package of kielbasa type sausage cut into bite sized chunks (lite and turkey sausage is fine. The sausage is optional, but it does make a nice one pot meal when added)
1 half pint of cream (again, optional, but oh so yummy, and you won't be the least bit sorry)
1 pound package of whole kernel frozen corn2 teaspoons dill weed
Salt and pepper to taste
Cook bacon in soup pot until crisp. Remove bacon and save for garnish. Sautee onion in rendered bacon fat and butter. Add celery and continue to sautee. Add carrots and dill. At this point, you will want to add salt and pepper. The salt will help the veggies release moisture, but you don't want to add more then a good pinch at this point. The bacon and the sausage have lots of salt.
Sprinkle the veggies with the flour to cook out the raw flour taste. Add potatoes and cream corn and mix everything well. Slowly add the milk, stirring to deglaze the soup pot. Bring to a boil and reduce heat. Simmer for about 20 minuets.
Add the sausage and turn up the heat to bring soup up to a boil. Add the cream.
You will want to taste the soup at this point to check for salt. Add frozen corn, and remove from heat.
Serve in bowls and garnish with left over bacon. A nice crusty, chewy bread is the perfect side for this soup.
****This is a recipe from my dear friend Lesa Cotto. She is a amazing knitter, and a amazing cook. We have had many conversations about cooking and soups and this is one that she shared with me. It is a nice hearty soup for a cool fall day, or the dead of winter. (pictures to come soon)
Welsh Rarebit
Welsh Rarebit - Mom and Grandma
Makes 2 servings
1 10 ounce can of Campbells Tomato Soup
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup grated cheddar cheese
1/2 cup (or less) water
Mix all ingredients except cheese in small sauce pan. Mix well and bring to near boiling - reduce heat and add cheese a little at a time until all is melted. Stir constantly. Serve over toast or saltines.
Another 4-12 supper -- or lunch at Mom and Pop's. You know Pop never ate in the middle of the day. He had to watch his waistline, so often when I would be in visiting during Christmas vacation especially, Mom and I would have this for lunch. Aside from Pop telling you that he didn't eat in the middle of the day, he never mentioned that after his retirement (Which I never remember him going to work) he used to have a BIG breakfast every day at 8:30 or 9. So, by the time Mom (who had been up since 5:30) was looking about lunch Pop wasn't even hungry. (Copied out of the original cookbook)
*** My favorite story about Welsh Rarebit is when Gwen told us that she has a "secret" ingredient that made it oh so much better. After needling her for a while, she told us it was dried mustard. Yeah not so much of a secret.
Makes 2 servings
1 10 ounce can of Campbells Tomato Soup
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup grated cheddar cheese
1/2 cup (or less) water
Mix all ingredients except cheese in small sauce pan. Mix well and bring to near boiling - reduce heat and add cheese a little at a time until all is melted. Stir constantly. Serve over toast or saltines.
Another 4-12 supper -- or lunch at Mom and Pop's. You know Pop never ate in the middle of the day. He had to watch his waistline, so often when I would be in visiting during Christmas vacation especially, Mom and I would have this for lunch. Aside from Pop telling you that he didn't eat in the middle of the day, he never mentioned that after his retirement (Which I never remember him going to work) he used to have a BIG breakfast every day at 8:30 or 9. So, by the time Mom (who had been up since 5:30) was looking about lunch Pop wasn't even hungry. (Copied out of the original cookbook)
*** My favorite story about Welsh Rarebit is when Gwen told us that she has a "secret" ingredient that made it oh so much better. After needling her for a while, she told us it was dried mustard. Yeah not so much of a secret.
Friday, October 7, 2011
Golden Rod Egg
Golden Rod Egg - Mom Dodds
1 Dozen Eggs, Hard Boiled
1 stick of margarine, melted
Flour to make roux
Salt and Pepper to taste
Milk
Hard boil 1 dozen eggs. Peel, separate whites and yolks. Melt margarine (or butter) in large sauce pan. Add enough flour to make a roux- cook briefly stirring constantly. Slowly add milk to make white sauce. Add cut up chunks of egg whites to sauce. Season with salt and course ground pepper. Serve over toast, top with sieved egg yolks.
As I was growing up this was in a very special category of meals. It was known as a 4-12 supper. Basically things that my dad wouldn't eat. So we only had them when he was at work. In fact~~ I may make them their own category. (copied out of the original cookbook)
1 Dozen Eggs, Hard Boiled
1 stick of margarine, melted
Flour to make roux
Salt and Pepper to taste
Milk
Hard boil 1 dozen eggs. Peel, separate whites and yolks. Melt margarine (or butter) in large sauce pan. Add enough flour to make a roux- cook briefly stirring constantly. Slowly add milk to make white sauce. Add cut up chunks of egg whites to sauce. Season with salt and course ground pepper. Serve over toast, top with sieved egg yolks.
As I was growing up this was in a very special category of meals. It was known as a 4-12 supper. Basically things that my dad wouldn't eat. So we only had them when he was at work. In fact~~ I may make them their own category. (copied out of the original cookbook)
Impossible Cheese Burger Pie
Impossible Cheese Burger Pie - Donna Orlich (and bisquick)
1 lb Ground Beef
1 1/2 C Onions Chopped
1/2 ts Salt
1/4 ts Pepper
3 Eggs
3/4 C Bisquick
2 Tomato's sliced
1 C Cheddar, shredded
Preheat oven to 400 degrees.
Can be topped with crisply cooked bacon (we have tried this, not really that great).
Grease pie plate, 10x1 1/2 inch, or square baking dish 8x8, or 6 10 ounce custard cups.
Cook and stir ground beef and onion in 10 inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate.
Beat milk, eggs and baking mix 15 seconds in blender on high speed, 1 min with wire wisk or hand beater until smooth. Pour into pie plate.
Bake 30 minutes. Top with tomato slices; sprinkle with cheese. Bake 5-8 minutes or till knife comes out clean.
Cool 5 minutes and serve.
This was a favorite of mine growing up, super easy to make and delicious! Mom learned it from Donna when she was babysitting for Gina and Michael.
XoXo!
K
The Family Cookbook
Christmas of 2000 our family was treated with a special gift from my mom, Bonnie, had made us all a cookbook of our family favorites. These are recipes that we all grew up with and loved dearly, some of them going back 100 years or more. In standard pass downed tradition some of them don't have the measurements it is a pinch of this and that, or they may just say cook till it looks done.
Over times our cookbooks have been spilled on, torn, and some possibly lost. So here we are sitting in 2011 and it is time to put them up on the blog. I will be typing up the recipes from the original book and adding pictures as we make them. There will also be some new ones added, that weren' in the original book. So lets get to cooking!
XoXo!
K
Over times our cookbooks have been spilled on, torn, and some possibly lost. So here we are sitting in 2011 and it is time to put them up on the blog. I will be typing up the recipes from the original book and adding pictures as we make them. There will also be some new ones added, that weren' in the original book. So lets get to cooking!
XoXo!
K
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