I have been cooking up a storm and have taken photos of everything. Please be sure to check back to the first blog entry because I updated it with photos and a story about the German Home Fries!
Also, please be sure to leave comments about the recipes...either as you make them or what you remember about them and/or Gram from the past. And let me know if you have any questions too!
Today I will add 5 recipes to the blog; four of which I have made recently. ENJOY!
VEGETABLE SOUP (with beef):
Until I was 11 years old, I lived in the same Philadelphia neighborhood as Grams & Gramps (sometimes we called her Grams) In fact, I lived right across the street from them for seven years. My grandfather was a butcher and owned a small grocery store on the corner of Eddington & Salmon Streets in Philly...in the Bridesburg neighborhood. The store was attached to my grandparents' house. After we moved away to the suburbs, my parents still bought their weekly groceries from Gramps. Every Saturday, my dad and I used to drive to "the burg" to get our groceries and my Grandmother would have lunch waiting for us. This weekly trip is one of my all-time fondest memories from my childhood. I remember thinking how cool I was to be able to go behind the counter in the store and also remember the amazing aromas every time I would open the door from the store to their house. I particularly remember that once it started to get cold outside, usually in late fall or early winter, Gram would make her first batch of vegetable soup for us. It made her entire house smell so good. As I made this soup a couple of weeks ago, it really brought me back.
1 lb. or 1 1/2 lb. chuck cut into small chunks
1 small marrow bone
1 small bag frozen mixed vegetables
handful of fresh parsley chopped
handful of barley
1 can of tomatoes (16 oz)
1 can of tomato soup
handful of alphabet noodles
1 small or medium whole onion peeled
2 stalks of celery chopped into small pieces
3 or 4 potatoes cut into small pieces or cubes
bay leaf (2)
peppercorns (6 or 7)
beef bouillon cubes (2)
1/2 a head of small cabbage cut into small pieces/strips
salt and pepper
water
Wash meat & bone and put in soup pot with bay leaf and peppercorns. Fill pot half way with water. Bring to a boil then remove scum with a strainer until water is clear. Add chopped celery, whole onion, barley, parsley and thinly-cut cabbage and cook 1 hour on a slow boil. Next add the canned tomatoes with juice (squeeze the tomatoes with hands over pot and break down into small pieces). Cook for 30-40 minutes more. Next, remove onion, bay leaves, marrow bone and parsley from pot and discard. Now add potatoes, frozen vegetables, alphabet noodles, tomato soup (don't dilute), bouillon cubes, salt & pepper to taste and stir. Cook for another 45 minutes. Remove peppercorns from each serving.
mmm mmm good!!
MEAT LASAGNA:
There are several people in my family who do not care too much for ricotta cheese and I'm pretty sure my Grandfather was one of those people, as is my dad. Therefore, our family lasagna recipe is a more meat-centered dish...but have no fear, there's still cheese in it! This has always been one of my most favorite family dishes. I used to request it for my birthday dinner a lot when I was a kid. For those who do like ricotta, my sister-in-law, Carol, makes a fantastic traditional Italian lasagna that's loaded with cheese. I will post that one here at a later date.
Lasagna noodles cooked according to package directions (Helpful hint: cool off noodles in cold water after cooking and place separately onto wax paper)
3 lbs. Ground Beef
Green Bell Pepper - less than half - chopped into tiny pieces
Less than half of an onion - chopped into tiny pieces
2 lbs. Mozzarella cheese (shredded or sliced)
Grated Parmesan
1 large can Whole Tomatoes
1 large can Crushed Tomatoes
1 large can Tomato Sauce
Oregano
Basil
Salt and pepper
olive oil
Saute green pepper and onion in a very small amount of olive oil until they begin to soften. Add ground meat and cook until brown...breaking into small pieces with fork or spatula. Drain some of the grease but not all, be sure to leave some liquid. Add whole tomatoes (broken up), crushed tomatoes, tomato sauce, and spices to taste (oregano, basil, salt and pepper). Stir together, put lid on pan and simmer for one hour. In a lasagna pan (big enough for 3 layers), spoon meat mixture on bottom of pan, then add a layer of cooked noodles. Next place liberal amounts of mozzarella and sprinkled parmesan. Repeat layers...meat sauce, noodles, cheese - until pan is filled (I usually do 3 layers). On the top, put meat mixture and then more cheese. Bake covered in foil @ 350 for 35 minutes, then take cover off and bake for 10 more minutes for a total cooking time of 45 minutes.
DELICIOUS!!
STRAWBERRY CHEESECAKE:
This is a dessert for which Gram was very well-known. She made it in a sort of wide loaf pan and it was a very creamy cheese cake...a little less firm than traditional cheesecakes. She knew how much I loved this cake and when she gave me her recipe, she told me that one day that cheesecake pan would be mine...and now it is. When Gram shared her recipes with me, I usually tried to make them right away so I could ask her questions if something didn't go quite right. Although I have had this recipe for many years, for some reason I never attempted it while she was alive. I made it about 3 weeks ago and it was the first time anyone in my family has made it since she passed away six years ago. I actually started to cry when I ate a piece because it tasted exactly like hers. I found a picture of her with this cake that was taken many years ago..probably around 30-35 years ago. I have posted this photo below along with a photo of a slice of the cake I recently made. I think I could eat this everyday and never get tired of it!
Dough:
4 tablespoons butter
4 tablespoons sugar
1 egg
1 cup sifted flour
1/2 teaspoon baking powder
pinch of salt
Cream butter & sugar together. Add slightly beaten egg. Then add sifted dry ingredients. Place dough in a deep dish and spread around bottom and sides.
Filling:
1/2 lb. cream cheese (room temperature)
9 tablespoons sugar
1 tablespoon flour
2 teaspoons vanilla
2 eggs
1 3/4 cup milk (note: if you use skim milk, you may have to add little more flour to thicken it up)
juice from 1/2 a lemon or 2 tablespoons lemon juice
Cinnamon
Mash cream cheese and gradually add in sugar and flour. Next add the eggs and beat. Gradually add milk and blend well. Add lemon juice and vanilla next. Pour mixture in baking dish on top of the dough. Sprinkle some cinnamon on top. Bake for one hour at 325.
Strawberry Topping:
1 bag frozen strawberries
2 teaspoons corn starch mixed with some water
a little bit of sugar (optional)
Heat frozen strawberries until bubbly. Mix corn starch with some water and pour into strawberries. If you're using sugar, add it now. Stir while cooking until red in color again. Pour over cooled cheese cake and refrigerate. (note: in the photo below with Gram in it, the strawberries appear much more red in color than they actually will be. I think that's just because the photo is not good quality. I always remember the color being more like the photo below of the single slice....a little darker. Also, if you'd like to see a close-up photo of the pan, please refer to the photo of the chocolate chip cinnamon cake listed in the October 19th blog entry. It's the same pan.).
PINEAPPLE UPSIDE DOWN CAKE:
This is another cake that was popular in Gram's kitchen. This is my dad's favorite so she made it for him a lot. Because I am not a fan of pineapple upside down cake in general, I never made this cake before but I thought I'd better try it before posting it here! I made it two weeks ago and surprised my dad with it. Thankfully, he gave his approval! I forgot to take a photo of this cake while it was still whole (same with the cheesecake above)...oops! Luckily, I remembered when there was a small piece left!
12 tablespoons butter
1 cup dark brown sugar
5 slices of pineapple
5 maraschino cherries
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold water
Melt 2 tablespoons of butter in baking pan in oven (9x9x 1 3/4 pan). Firmly pat brown sugar over butter. Dot with 2 more tablespoons of butter. Place pineapples on top. Place a cherry in center of each pineapple slice. In a medium bowl, cream remaining butter with sugar until light & fluffy. Add eggs & vanilla and beat.
Combine flour, baking powder & salt. Add flour mixture, with water, to the creamed mixture. Beat well. Pour batter over pineapple slices. Bake at 350 for 55 minutes. Remove from oven. Cool for 5 minutes only. Loosen sides and invert on serving platter. Note: some people prefer to put a piece of parchment paper on the bottom of pan to ensure easy removal.
CHOCOLATE COVERED STRAWBERRIES:
This is yet another treat for which Gram was famous! She had a few candy recipes that she would often bring to parties and family gatherings. She sometimes just had these around at her house as well. The recipe is super easy! These are great for something quick and different to bring to parties or to give as a gift.
6 tablespoons butter
12 oz. semi-sweet chocolate pieces
Strawberries with stems
1/2 teaspoon vanilla
Melt chocolate in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on wax paper and set in a cool dry place. THAT'S IT! It's actually easier and cheaper to make them yourself rather than buying!
This time I'll close with a photo taken of Gram & me in December of 2003, one of the last ones taken of us together. Thanks again for your support of this blog.
