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All-American Lasagna

16 May

Aunt Jaymie

This is not the healthiest recipe in the world, but it is oh SO good! (Everything in moderation, right)?If you are trying to lure people to come over to your house, tell them you are making Aunt Jaymie’s lasagna and company will be knocking at your door. It certainly works for Anni and Roman.

Preparation Time:
Cooking Time:

Ingredients:

  • 1lb. package lasagna noodles
  • 1lb. Italian sausage
  • Large bottle of spaghetti sauce such as Prego
  • 16 oz small curd cottage cheese
  • 1 egg
  • 12 slices American cheese
  • 2 cup package shredded mozzarella

Instructions:

  • Cook noodles.  Drain & rinse.  Put a little water back in the pot & straighten out the noodles until you’re ready to use them.
  • Remove sausage from casing & brown, pouring off fat.  Reserve 1 ½ cups of sauce in a bowl & pour the rest into the pan with the drained sausage.
  • Add cottage cheese and egg.  Mix well.
  • Grease a 13 x 9” pan.  Pour in ½ cup of reserved plain sauce, saving the rest for later.  Place a layer of noodles over this.  Depending on the size of your pan, it may take 3 noodles & sometimes half of another for the width, plus part of a noodle at the top of the pan.  Just cut up noodles to fit until you’ve covered the pan.
  • Add half of sauce with sausage, etc.
  • Cover with 6 slices of American Cheese.
  • Cover with another layer of noodles, piecing to fit pan.
  • Add rest of sauce.
  • Cover with 6 more slices of cheese.
  • Cover with another layer of noodles, piecing to fit.
  • Spread remaining reserved plain sauce over the top.
  • Sprinkle with shredded mozzarella, if you’re baking it right away.
  • You can bake this now, or refrigerate it, covered with foil.  If you decide to bake it later, don’t put on the mozzarella.
  • When ready to serve, bake it at 350, covered with foil, for about 30-40 minutes, until it starts to bubble.  If it’s been in the refrigerator, it will take about 10 extra minutes to bake.
  • Remove foil.  Sprinkle mozzarella on top & continue baking until bubbly & cheese is melted, about 15 minutes more.
  • Take out of the oven & let it sit for 15 minutes or longer before you cut it.  Otherwise it is too runny.
 
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Posted by on May 16, 2011 in Beef, Entrees, Lasagna, Pasta

 

Velveeta Macaroni and Cheese

16 May

Mom and Aunt Jaymie

One of my favorite memories growing up is “Kid Friendly Dinners.” On Tuesdays and Thursdays (Dad’s late nights) Mom would make me and Gabe anything we wanted for dinner even if we each wanted something different. We were allowed to have bad table manners (i.e. elbows on the table), but on the nights Dad was home we were to be on our best behavior. This mac ‘n cheese recipe was a regular request for Kid Friendly Dinners, and it was one of Mom’s favorites when Grandmama used to make it for her. You may substitute the Velveeta for cheddar or another healthier cheese, but it won’t taste nearly as good! Mom usually served it with carrots arranged in the shape of smiley faces. When she was short on time, Mom made us Annie’s Macaroni and Cheese from the box which is also very good.


Preparation Time:
Cooking Time:

Ingredients:

Macaroni

  • 8 oz. (2 cups) uncooked noodles

Sauce

  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups milk
  • 8 oz. (1/2 lb.) of cheese, grated (or if Velveeta, sliced)

Instructions:

Macaroni

  • Bring pot of water to boil.
  • Add about 2 tsp salt.
  • Add noodles & cook according to package directions, about 8 minutes.  Drain.
  • Butter a baking dish.
  • Preheat oven to 350.

Sauce

  • Melt butter in saucepan
  • Stir flour into melted butter.
  • Cook flour & butter together, stirring constantly for about 2-3 minutes, until nice & bubbly.  This takes the raw taste out of the flour.
  • Add about ¼ of the milk, stirring constantly until mixture is smooth.  Then add rest of the milk gradually, stirring to keep sauce smooth. *
  • Add cheese to hot sauce & stir until melted.

*Aunt Jaymie heats the milk in the microwave for 2 minutes before adding it to the flour and butter mixture, but you don’t have to). 

Final Instructions

  • Combine sauce and noodles.
  • Pour into baking dish & bake at 350 until bubbly, about 20 minutes if mixture is hot, or up to 45 minutes if you’ve made it ahead & placed it in the refrigerator.
 
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Posted by on May 16, 2011 in Entrees, Pasta, Spaghetti/Noodles

 

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Spaghetti and Meatballs

16 May

Grandmama

Next to Grandmama’s meatloaf, her spaghetti and meatballs was my favorite dinner she made. She usually served it at least once when we came to visit. This was my cousin Seth’s favorite “St. Clair meal.” Grandmama got the recipe in Corpus Christi, Texas.

Preparation Time:
Cooking Time: 2 ½ hours

Ingredients:

Sauce

  • 3 Tbsp. olive oil
  • 1 onion, diced and browned in the olive oil
  • 1 clove garlic, crushed through garlic press
  • 1 large can tomatoes (or fresh summer tomatoes)
  • 1 small can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • 1-2 tsp. oregano
  • 1 cup water
  • 1 beef bouillon cube
  • 2 Tbsp. brown sugar

Meatballs

  • 1 lb. lean ground beef
  • ¼ cup chopped parsley
  • 1 clove crushed garlic
  • ½ cup dry bread crumbs
  • ½ cup grated parmesan cheese
  • ½ cup milk
  • 1 beaten egg
  • Salt and pepper to taste

Instructions:

  • Simmer sauce for 2 hours; then add the meatballs.
  • Simmer meatballs in the sauce for about 30 minutes.
  • Pour off any fat that might be on top and it is ready to serve.
  • Makes enough for ¾ to 1 lb. spaghetti noodles.

Serving Suggestion:
Serve with freshly grated parmesan cheese.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat, Pasta, Spaghetti/Noodles

 

Dad’s Tomato Chicken

16 May

This is another of Dad’s improvisational chicken recipes. All of his recipes are delicious, but this is one of my personal favorites.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Free range organic chicken (5 thighs and 5 drumsticks)
  • 4 cups organic tomato soup
  • ½ cup/8 oz. free range chicken broth
  • 5 red potatoes
  • 1 cup celery
  • Onions
  • 4 large pinches sea salt
  • Black pepper, as desired
  • Garlic, to taste
  • Generous sprinkling of Italian seasoning (may be substituted for oregano and marjoram)

Instructions:

  • Cook at low to medium…………..
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Quick’n Easy Chicken

16 May

Dad 

After Mom passed away, Dad was faced with the challenge of fixing dishes his 13 year old son would eat that did not require a lengthy preparation time. Gabe is a very picky eater, so it took some creativity on Dad’s part, but he finally found a solution in this simple, nutritious, tasty recipe that is perfect for busy on-the-go professionals.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Chicken
  • Olive oil
  • Celery
  • Carrots
  • Sweet potatoes
  • Russet potatoes

Instructions:

  • Cover bottom of pan with a generous layer of olive oil.
  • Place chicken on top of the olive oil so that it completely fills the pan.
  • Spread celery, carrots, sweet potatoes, and russet potatoes on top of chicken.
  • Sprinkle with rosemary and other herbs.
  • Cover with another layer of olive oil.
  • Cook at <fill in later> for ??? minutes.
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Spare BBQ Baby Back Ribs

16 May

Jill Miller

Jill is an old family friend who used to own and operate a bakery with her husband Lou in Kennybunk, Maine. Whenever we see them in August at Moody Beach (which often coincides with my birthday), I ask Jill to make me her famous baby back ribs because they are SO delicious! They take a while to cook, but not much preparation time is needed.

 

Preparation Time:
Cooking Time: 3 hours

Ingredients:

  • Pork Baby Back Ribs
  • Kosher salt
  • Pepper
  • Cumin
  • Allspice
  • BBQ sauce (best brand is: Old Masterpiece Original)

Instructions:

  • Sprinkle ribs with seasonings to taste.
  • BBQ ribs for ~5 mins. on each side.
  • Cover with BBQ sauce.
  • Put in pan.
  • Cover w/ foil.
  • Bake at 250 degrees for about 3 hours.
 
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Posted by on May 16, 2011 in Entrees, Meat, Pork

 

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Rib-Eye Steak

16 May

Dad

This is a very simple recipe and tastes best if you use a grill, although a skillet may also be used. It is fantastic! (Even my picky little brother thinks so). Dad always uses 100% organic/farm raised beef which can be easily found at your local Whole Foods.

 

Total Preparation Time: 8 hours (Enough time to marinate overnight)
Active Preparation Time: 10 minutes
Cooking Time: Varies depending on how you like your steak cooked

Ingredients:

  • 2 full size rib-eye steaks
  • Ginger/teriyaki sauce (Dad uses the Whole Foods brand)
  • Italian seasoning (may be substituted for oregano, tarragon, and marjoram)
  • Salt and pepper to taste

 Instructions:

  • Prepare a marinade of ginger teriyaki sauce (enough to lavishly cover both sides of steak).
  • Generously sprinkle your seasoning on both sides of the steak.
  • Add salt and pepper.
  • Marinate overnight.
  • When ready to cook, use inside/outside grill or skillet. Cook to desired perfection.

Serving Suggestion:
Dad usually serves this dish with baked sweet potatoes and broccoli. He also recommends a glass or two of red wine, preferably cabaret.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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Meatloaf

16 May

Grandmama

I challenge you to find a better meatloaf recipe. Grandmama’s meatloaf was my favorite dinner growing up. She always made it for me when I came to visit her and Grandfather at St. Clair (their farm), and Aunt Jaymie did the same whenever I came to Richmond during my school breaks in college. Even after Aunt Jaymie started working at Merill Lynch, she was never too busy to make sure there was meatloaf waiting for me in the fridge. Mom usually substituted ground turkey for ground beef, so this can also be a turkey loaf depending on your dietary preferences. Perfect comfort food for a cold winter evening.

Preparation Time: 25 minutes
Cooking Time: 1 ½ hours

Ingredients:Meatloaf

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 tsp. salt
  • ½ tsp. sage
  • 1 stack saltine crackers (in the big box of individually wrapped stacks of square crackers)
  • 1 beaten egg
  • 2 cups milk to moisten

Instructions:

  • Mix all ingredients with spoon or fork.
  • As you add the milk, work it with your hands. It should be quite moist, but not dripping.
  • Press into greased loaf pan or casserole dish and bake for 1 ½ hours at 350.
  • Makes 6-8 servings.

Serving Suggestion:
Serve with mashed potatoes (I prefer sweet potatoes) and a steamed vegetable or green salad. If you aren’t in the mood for potatoes, try risotto or brown rice.

Chef’s Tip:
If you are cooking this for a family dinner (at least 3-4 people), I suggest doubling the recipe as Grandmama usually did. If you are making it for one person, follow the recipe as is and you will have dinner to last you for the week!

Meatloaf

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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Spinach Balls

16 May

Grandmama

When it came to appetizers, Grandmama was best known for her delicious dips, but these spinach balls are also quite good. In The Ince Family Cookbook, she notes that these are “a great party recipe” and were served at Uncle John and Aunt Cathy’s wedding reception. Something to keep in mind for when I get married one day. The recipe comes from Grandmama’s sister, my mother’s Aunt Ann.

Preparation Time:
Cooking Time: 20-25 minutes

Ingredients:

  • 2 ½ cups fine Pepperidge Farm dressing mix
  • 4 eggs, beaten
  • 1 stick oleo or butter, melted
  • 2 (10 oz.) packages of frozen chopped spinach, defrosted and drained
  • ½ cup chopped red onion
  • ½ cup grated parmesan cheese
  • 1 clove garlic, minced
  • ½ tsp. pepper

Instructions:

  • Combine above ingredients and chill.
  • Form into 1 inch (or smaller) balls.
  • Bake on greased sheet at 350 for 20 minutes. If frozen, bake for 25 minutes.

Chef’s Tip:
If short on time, you can quickly defrost spinach by soaking it in a bowl of warm water.

 

 
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Posted by on May 16, 2011 in Appetizers, Other

 

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Guacomole

16 May

Mom

You are looking at the most basic recipe on this website. I’m guessing that most of you have made guacamole at some point, but since this was something Mom made often (usually in conjunction with Grandmama’s clam dip from The Ince Family Cookbook), I thought I would include it here. 

Preparation Time: 5-10 minutes
Cooking Time: N/A

Ingredients:

  • 1 jar, mild salsa
  • 1-2 avocados

Instructions:

  • Pour salsa into a bowl.
  • Slice avocados into small pieces and add to salsa.
  • Mix together until you have a smooth consistency.

Serving Suggestion:
Serve with tortilla chips.

Chef’s Tip:
Use avocados that are slightly soft to the touch, but not hard (under ripe) or extra soft (over ripe). If there is any brown in the flesh of your avocados, remove it with a spoon and only use the green part. Discard skins.

 

 
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Posted by on May 16, 2011 in Appetizers, Dips

 

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