family dinner

Homemade Egg Noodles
2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole. Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can. Cook in a broth that’s boiling and then reduce to simmer for 25-30 minutes.

President Ronald Reagan’s Mac &Cheese


  • 1/2 lb macaroni
  • 1 teaspoon butter
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 3 cups sharp cheddar cheese, grated
  • 1 cup milk


    1. Boil macaroni in water until tender and drain thoroughly.
    2. Stir in butter and egg.
    3. Mix mustard and salt with 1T hot water, and add to milk.
    4. Add cheese, leaving enough to sprinkle on top.
    5. Pour into buttered casserole; add milk, sprinkle with cheese.
    6. Bake at 350°F for about 45 minutes or until custard is set and top is crusty.


Curried Roasted Chickpeas
Serves 4-6
2 (15 oz.) cans chickpeas a.k.a. garbanzo beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1 teaspoon freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Preheat oven to 400º F and line a baking sheet with parchment paper.
Once you have thoroughly rinsed and drained chickpeas, place them on a clean dish towel,
wrap up the towel and rub them together to remove outer skins and to make sure they’re fully dry.
NOTE: if they’re still wet, they won’t be as crispy.
Transfer chickpeas to a large bowl and stir in olive oil, lime juice, curry powder, chili, powder,
paprika and cayenne. Mix together so everything is coated.
Pour chickpeas out into a single layer on lined baking sheet, then place in oven and bake for 40
minutes, or until crispy.
Remove from oven and season with salt. Let cool or serve immediately.

Submitted by:Dusty Salmans
10 large potatoes, Yukon Golds
4 tablespoons melted butter
Sea Salt
Freshly ground black Pepper
10 bay leaves
1. Heat the oven to 425°F with a rack in the lower-middle position.
Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
2. Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space slits to 1/4-inch apart.
3. Arrange the potatoes on a baking sheet. Brush the potatoes with half the fat all over.
4. Sprinkle with salt and pepper and place a bay leaf in the slit of each potato.
5. Bake for 30 minutes remove and brush with remaining butter. Bake another 30 to 40 minutes until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife.
6. These potatoes are best straight from the oven while the edges are at their crispiest.
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Southwestern Chicken Salad in Avocado Bowls

Southwestern Chicken Salad in Avocado Bowls
Submitted by:Dusty Salmans
Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook

Prep Time 15 mins / Serves 4

Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.



Mini chicken pot pies
2 cans flaky layers biscuits
2 cans cream of chicken soup
2 cans cooked chicken, or prepare fresh chicken (2 cups)
1 bag frozen mixed vegetables

Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes

Submitted by Kelly Winegar Hutchison


Dilled Lemon Chicken Servings:4
4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, 1 tablespoon butter
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice
01.Season chicken breasts on both sides with salt and pepper. 02.Heat the olive oil and butter in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
03.Reduce heat to medium. Add the onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
04.Return the chicken and the accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

Serve with asparagus or broccoli
Baked apple for dessert :-)


“Polpettone Italiano Rustico”

Rustic Italian Meatloaf


Polpettone Italiano Rustico

Polpettone italiano rustico
(Rustic Italian meatloaf)
3 lbs. lean ground hamburg
2 lbs. lean ground pork
1 egg beaten
1 .5 c. Italian breadcrumbs
3/4 c milk
1 14.5oz. can Italian style diced tomatoes*
2 heaping T crushed garlic
1 T crushed hot red pepper
1 .5 T salt sprinkled over the ground meat
1 heaping T each of oregano-rosemary and parsley
Place ground meat in roasting pan large enough to bake the meatloaf; salt the meat; make a well in the center of the mound add the ingredients *[except the Italian diced tomatoes] into the center of the mound gradually blend mixture handle much the same as you would mixing dough, blending the ingredients. Next: mound the meat again make a well in the center *pour in the diced tomatoes mix well into mixture.
Form your meatloaf DO NOT MAKE IT FLAT! it should appear rustic [a little lumpy with occasional bits of diced tomato showing].
Preheat oven to 350deg. Bake for 45 minutes
Enjoy a moist not too spicy fabulous meatloaf.
Serve with fresh salad, mixed Italian vegetables, Italian Bread and a chilled good Italian wine.

Bon appetito ;-)

      1. My families favorite meatloaf.
        You can add 2lb ground pork, I have but unfortunately they don’t always have it at the market :-(
        This is what we are having tonight for Sunday dinner, I have some about 2 lbs. Italian sausage which I’ll remove from the casing and substitute for the ground pork!:D

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French Canadian Meat pie
1lb and 1/2 ground pork + 1
1/2 onion finely chopped
2 lg. potatoes (cook,drain,mash with milk and butter set aside)
1/4 tsp.salt 1/4 tsp.sage 1/4 tsp.allspice and 1/4 tsp.ground cloves
1 egg yolk*

In saucepan combine meat,onion and 1/2 c. water,mix well,cook over low heat covered for approximately 2hours.
Cool,skim off fat,add mashed potatoes along with spices,blend well.
Place mixture in a pastry lined 9in. pie plate,cover with top crust,seal and flute edges.
Make 3/4 in. slits in center.
*Beat egg yolk with 1 T. water, brush over top of pie.
Bake in preheated 425deg. oven for 20 minutes

As promised another French Canadian Favorite

This is a pork spread that is very popular amongst French Canadians. This was a favorite in our house, had it every holiday and often on Sundays after church. Sometimes had this as a sandwich with a little mustard after school. Also great spread on warm toasts, crackers or plain French bread.

2 lb.ground pork
salt and pepper, to taste
2 pinch ground cloves
2 pinch ground allspice
1/2 cup dry bread crumbs

Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

Classic Salmon Loaf
Salmon Loaf
1 can Red Salmon**
**NOTE: [do not remove the bone!
It's a good source of calcium and blends undetected into mixture].
1c. bread crumbs.
2 eggs beaten
1/4 c.butter melted
1 onion finely chopped
1/2 tsp. dill or lemon [I use both]
1 1/2 c. milk

Add above ingredients along with Salmon in food processor, process until smooth.
Pour into greased bread pan.
Bake for 1 hr,in the center of preheated 350 deg. oven.
Serve with asparagus and mashed potatoes. Garden salad with Strawberry Vinaigrette dressing. Garnish with Parsley and lemon slices :D

My cousin Marie’s recipes
April 27, 2014 1 Comment Edit

Pizza spaghetti Pie.. !!
We’ve been making this for almost 20 years,
and every time it gets better & better


1 lb. Ground meat (I like turkey)
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated Parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc…

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni’s. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.
Special for you a photo:

Marie gave me the clam cake recipe
Rockypoint Amusement Park


Rocky Point Clam Chowder


1/2 pound ground salt pork
1 pound onions
1 gallon clam juice
10 pounds of diced potatoes
1 tablespoon paprika
2 cups tomato puree
4 cups of chopped clams (cooked)
water (as needed)
salt and pepper to taste
saltine crackers, crumbled


In a large pot, heat the salt pork until the fat melts. Add the onions. Cook over
heat until very soft. Add the clam juice, potatoes, seasonings, tomato puree and water.
Simmer until the potatoes are fork tender, then add the clams. Heat and taste for seasoning. Add water if needed.
Crush some saltine crackers and stir them into the chowder to thicken it further when it is almost done.

Serve with the clam cakes, (recipe below) and enjoy!

Rocky Point Rhode Island Clam Cakes
Prep time: 7 mins
Cook time: 10 mins
Total time: 17 mins
Yield: 16 clam cakes


Dry stuff
2½ cups all purpose flour
2 teaspoons baking powder
1½ teaspoons salt

Wet stuff
1 egg
½ clam liquor
¼ cup milk
6 ounces chopped clams or quahogs (with juice)

Other stuff
2 cups peanut oil

1.Sift together the dry ingredients and set aside.
2.In a medium bowl mix egg, clam liquor, and milk. Stir in clams. Add dry ingredients, a little at a time, stirring well until the mixture forms a sticky ball.
3.Drop by tablespoonfuls into hot peanut oil. Test the oil first by dropping a small amount in the oil about the size of a dime. If it sizzles rapidly, then it’s hot enough to fry the clam cakes. Fry until brown. Drain on paper towels.


Italian Meatballs
I make a big batch of these and freeze them so I can have them for whatever pasta dish I choose to make. If I decide to make Spaghetti and meatballs I can take out just what I need and allow them to simmer in my pasta sauce until heated through. Sometimes I serve them all alone or with rice. They are great to have on hand for quick meatball subs too.

Italian Meatballs

1 pound ground beef…
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

Preheat oven to 350 degrees. In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. Arrange meatball onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Makes about 16 meatballs.


Marie’s Homemade Marinara Sauce

Basic Marinara Sauce

1/2 cup extra-virgin olive oil
2 small yellow onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
2 – 28 ounce cans crushed tomatoes
2 dried bay leaves

In a large pot or dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. Let the sauce cool, and then refrigerate or freeze it.

NOTE: This recipe makes 2 quarts of homemade sauce. The above recipe calls for just two cups. I freeze mine in Ziploc freezer bags for up to 3 months and use as needed for many recipes.
Marie’s recipes

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