1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
3 bananas
1 t. soda
1/2 T vanilla
Mash bananas until smooth. Beat eggs. Add shortening and vanilla. Fold all liquids into sugar, soda, and sugar. Pour into greased, floured muffin tins. Top with vanilla sugar. Bake at 350 for 20 minutes.
Thursday, July 14, 2011
Tuesday, July 5, 2011
Chicken Meatball Soup
Meatballs
1 pound ground beef
1 pound ground pork
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 Tablespoon dried Italian seasoning
Soup
1 gallon chicken stock
1 small onion, diced
3 cloves garlic
1 Tablespoon lemon zest
2 cup carrots, diced
1 cup celery, diced
2 cups pasta
4 cups fresh spinach, coarsely chopped
1 cup fresh basil, coarsely chopped
Mix meatball mixture and form into small meatballs -- maybe 3/4" in diameter. Set aside.
Bring chicken stock to a boil, add onion, garlic, lemon, carrots and celery. Simmer until carrots and celery are softened but still firm. Add as many meatballs as you want -- calculate how many people will be eating the soup and average six meatballs per person (and then throw in a couple more for tasting purposes). Low boil until the meatballs are no longer pink on the inside. Add pasta. Continue to boil gently until the pasta is al dente -- on the hard side if this soup will be reheated (not served right away). Remove soup from heat and add the spinach and basil. Cover. Serve topped with shredded (not grated) Parmesan and fresh cracked black pepper.
1 pound ground beef
1 pound ground pork
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 Tablespoon dried Italian seasoning
Soup
1 gallon chicken stock
1 small onion, diced
3 cloves garlic
1 Tablespoon lemon zest
2 cup carrots, diced
1 cup celery, diced
2 cups pasta
4 cups fresh spinach, coarsely chopped
1 cup fresh basil, coarsely chopped
Mix meatball mixture and form into small meatballs -- maybe 3/4" in diameter. Set aside.
Bring chicken stock to a boil, add onion, garlic, lemon, carrots and celery. Simmer until carrots and celery are softened but still firm. Add as many meatballs as you want -- calculate how many people will be eating the soup and average six meatballs per person (and then throw in a couple more for tasting purposes). Low boil until the meatballs are no longer pink on the inside. Add pasta. Continue to boil gently until the pasta is al dente -- on the hard side if this soup will be reheated (not served right away). Remove soup from heat and add the spinach and basil. Cover. Serve topped with shredded (not grated) Parmesan and fresh cracked black pepper.
Summer Pasta
Lemon Butter Sauce
1/4 cup white wine
juice of one large lemon
2/3 cup heavy cream
2 sticks unsalted butter
4-6 ounces mushrooms
12 ounces canned artichoke hearts, drained
1/2 cup capers
1/2 cup pimentos
Chicken and Pasta
Boneless, skinless, cooked chicken meat -- I used the meat from a chicken I had boiled to make stock, breasts and thighs.
1 pound of pasta -- whatever you have. I used orichette.
Heat the wine and lemon juice over medium heat, boiling slowly until the mixture is slightly reduced. Stir in cream and simmer to thicken. Add mushrooms, sliced into small pieces. Slice the butter into tablespoons and add individually, until fully incorporated. Add salt and pepper to taste. Remove from heat, add artichokes, capers and pimentos. Cover and keep warm.
Boil pasta in salted water to al dente. Drain and set aside.
Cut chicken into bite-sized pieces. Stir into sauce.
Put the pasta on a large tray and pour the chicken and sauce over the top.
Top with fresh grated parmesan and fresh basil.
1/4 cup white wine
juice of one large lemon
2/3 cup heavy cream
2 sticks unsalted butter
4-6 ounces mushrooms
12 ounces canned artichoke hearts, drained
1/2 cup capers
1/2 cup pimentos
Chicken and Pasta
Boneless, skinless, cooked chicken meat -- I used the meat from a chicken I had boiled to make stock, breasts and thighs.
1 pound of pasta -- whatever you have. I used orichette.
Heat the wine and lemon juice over medium heat, boiling slowly until the mixture is slightly reduced. Stir in cream and simmer to thicken. Add mushrooms, sliced into small pieces. Slice the butter into tablespoons and add individually, until fully incorporated. Add salt and pepper to taste. Remove from heat, add artichokes, capers and pimentos. Cover and keep warm.
Boil pasta in salted water to al dente. Drain and set aside.
Cut chicken into bite-sized pieces. Stir into sauce.
Put the pasta on a large tray and pour the chicken and sauce over the top.
Top with fresh grated parmesan and fresh basil.
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