Archives Page matt’s family recipes « a journey of life

Archive for the ‘matt’s family recipes’ Category

morning muffins

Tuesday, May 3rd, 2011


chicken divan

Tuesday, August 25th, 2009

2 packages (10 ounces each) broccoli, or 1 bunch fresh trimmed broccoli
2 cups sliced cooked chicken
2 cans condensed cream of chicken soup (or this recipe)
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder (optional)
3/4 cup shredded processed Cheddar cheese
1/2 cup soft bread crumbs, tossed with 1 tablespoon melted butter

Cook broccoli in a small amount of boiling water until crisp-tender; drain. Arrange the broccoli stalks in a greased baking dish. Arrange turkey or chicken over the broccoli spears. Combine the soup with mayonnaise, lemon juice, and curry powder; pour over all. Sprinkle with shredded cheese, then top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until heated through.

cottage pudding cake

Monday, May 12th, 2008

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
1 egg

Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

Serve with fresh fruit and ice cream or whipped cream.

Recipe courtesy of Matt’s mom, Margie.

Cunningham, Marion. “Cottage Pudding Cake.” Recipe. The Fannie Farmer Cookbook. New York: Alfred A. Knoph, Inc., 1990. 584-585.


Saturday, February 10th, 2007

basic to several recipes is odori, that gift at the frutta e verdura tucked into your shopping bag as you leave. With the odori, you make a trito, a mince of the vegetables, which are then sauteed in olive oil until softened.

Finely chop 2 carrots, 2 stalks celery, 1 onion, 2 cloves garlic, and a handful of parsley. Saute in 2 tablespoons olive oil until golden.

“Less is more” applies directly to this and other Tuscan recipes, which tend to have few ingredients. Vegetables and meats, especially, are served with total assurance that they speak very well for themselves.

Mayes, Frances. “Odori.” Recipe. In Tuscany. New York: Broadway, 2000. 188.

giusi’s pasta al ragu

Saturday, February 10th, 2007

meat sauce for pasta

1 pound ground beef
1 pound ground pork
4 Italian sausages
salt, pepper, and thyme, to taste
1 to 2 cups white wine
2 tablespoons tomato paste
2 quarts tomato puree

Prepare the odori (Giusi omits the garlic for ragu) in a 4-quart heavy pot with a lid, then add the ground beef, ground pork, and sausages and saute until browned. Add salt, pepper, thyme, and a cup or two of white wine. After the wine has evaporated, add the tomato paste and tomato puree. Cover and simmer over a very low flame for 3 hours, stirring now and then. If necessary, add a glass of water. Ragu and striated penne, which holds on to the sauce, marry well. Serves 12 or more.

Mayes, Frances. “Giusi’s Pasta al Ragu.” Recipe. In Tuscany. New York: Broadway, 2000. 198.

giusi’s faraone alla cacciatora

Saturday, February 10th, 2007

guinea hen hunter style

1 whole guinea hen (or chicken), cut into pieces
1/4 cup olive oil
salt and pepper, to taste
1 cup white wine
2 cups tomato sauce, preferably homemade

Prepare the odori and set aside. In a large skillet, saute the chicken in the oil for ten minutes. Add salt and pepper and lower the flame. Add the odori and saute until golden. Add the while wine and simmer until all the liquid has evaporated. Add the tomato sauce and cook over a low flame for 15 minutes. As with many tomato recipes, this is best the next day. Serves 4.

Mayes, Frances. “Giusi’s Faraone alla Cacciatora.” Recipe. In Tuscany. New York: Broadway, 2000. 198.

beef stew

Wednesday, January 24th, 2007





2 1/2 pounds beef chuck, cut into cubes, or stew meat
4-6 large potatoes, cut in 1/8’s
6-8 large carrots, cut in 1 inch pieces
4 small onions, quartered
2 1 lb. cans of stewed tomatoes
4 T tapioca
sprinkle with 1/2 t. salt and some pepper.
Optional: 12-16 medium mushrooms, well cleaned, place in pan with lid which can be used in oven (or in pan covered tightly with foil.

Stir to mix well.

Bake at 250° F for 5 hours or more. No need to stir during baking. Just let it cook.

Recipe courtesy of Matt’s maternal grandmother, Bettie Fine, a.k.a. Nana.

pork and sauerkraut

Wednesday, January 24th, 2007


sauerkraut-and-pork-2.jpgCut top off 1 pound bag sauerkraut and strain off juice. Rinse several times with water* (you can do this right in the bag).

Put in large baking pan or dish. Add 1 apple cut small and 1 onion cut small and salt and pepper and 2 T brown sugar**. Mix well.

Sit boneless pork loin (2 1/2 pounds or so) on top and add water until sauerkraut is all floating.

Bake at 325° F for 5-6 hours, turning roast 2 or three times.

* I usually rinse the sauerkraut once.
** I never add brown sugar.

Use a big enough dish or pan. This is a MESS if it boils over.
Serve with mashed potatoes, hot rolls and applesauce.
This is a German recipe.

Recipe courtesy of Matt’s maternal grandmother, Bettie Fine, a.k.a. Nana.

carrot cake with cream cheese frosting

Wednesday, January 24th, 2007

Preheat oven to 350° F.

Sift together:
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon

Add, mixing in mixer in order given:
1 1/2 cup Wesson or canola oil
4 eggs (beating after each is added)
3 cups grated carrots
1 cup chopped pecans (I often leave these out)

Bake in two 9″ layers for 35 minutes at 350° F. (Grease pans.) Or bake in
9X2X13 pan for 50-60 minutes or tube pan for 45-60 minutes.

Cream Cheese Frosting for Carrot Cake
6 ounces softened cream cheese
1 stick soft oleo (or butter)
3 1/2 cups of powdered sugar (or one – 1 pound box)
1/2 teaspoon vanilla

Mix all ingredients with electric mixer until very creamy and smooth.

Store cake wrapped up in refrigerator. Can be frozen.

Recipe courtesy of Matt’s mother, Margie, who received the recipe from Matt’s paternal grandmother.

Notes: I’ve made cupcakes from this recipe, cutting the recipe in half. Makes approximately 18 cupcakes. Bake at 350° F for 20 – 30 minutes. If baking in batches (as I was cooking in a toaster oven!), refrigerate cake batter in refrigerator in between. Do not refrigerate cake batter for an extended period of time. The leavening agents will be ineffective.

frozen fruit salad

Wednesday, January 24th, 2007




Nana’s version:

2 cups of sour cream
2 tablespoons of lemon juice
½ cup sugar
1/8 teaspoon of salt
1 (8 ½ oz.) can of crushed pineapple (well-drained)
4 drops of red food coloring
¼ cup of chopped pecans
1 can of pitted Bing cherries (well-drained)

Combine sour cream, lemon juice, sugar, salt, crushed pineapple and enough red rood coloring to give mixture a pink tint. Lightly fold in nuts and Bing cherries. Spoon into large fluted paper muffin cups placed in muffin pan. Cover with plastic wrap and freeze. Remove from freezer about fifteen minutes before serving. Peel off paper cups and place on salad greens. Makes twelve large muffin cups.

Recipe courtesy of Laura’s maternal grandmother, Nana as well as Matt’s paternal grandmother.

Switch to our mobile site