Clam juice
Soy sauce
White wine
Salmon
Ginger (fresh)
Green onion
Use equal parts clam juice, soy sauce, and a little more than equal white wine. Combine and pour over salmon and bring to a boil on the stove top.
Add fresh ginger and green onion and bake in a 350 oven until done.
Notes: JP’s is one of our favorite restaurants here on the Cape, and we often order the salmon.
½ c soy sauce
¼ c ketchup
1 T parsley
2 cloves chopped garlic
½ c orange juice
2 T lemon pepper
¼ t black pepper
¼ t oregano
Combine all ingredients and pour over swordfish in baking dish, marinating 45 minutes to one hour.
Grill 10 minutes each side, or place baking dish in oven and cook 25 minutes at 350.
Notes: This recipe comes from the Caldwell Seafood Market and every time I make it, I think about weekend dinners on our deck there. We’ve always used this marinade for swordfish.
Cake
1 c flour
1/2 t baking powder
1 t salt
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c blueberries, floured
Topping
1/2 c sugar
1/3 c flour
1 tsp cinnamon, more if desired
1/4 c butter, softened
Sift together flour, baking powder, and salt in a bowl and set aside. Mix sugar and shortening. Add egg and mix. Beginning and ending with flour mixture, add flour mixture and milk to the sugar mixture. Fold in blueberries and pour batter into a 9″ pan.
Blend all topping ingredients together, using cold butter to prevent it from becoming pasty. Sprinkle on top of batter and bake at 350 for 45 minutes.
Notes: Tom and I spent some great weekends in Cape May, New Jersey. This is a recipe from a fund-raising cookbook I bought there about fourteen years ago. We have this a lot in the summer and it has become a tradition to make it for Shannon’s birthday breakfast. This year, I took it to her in the hospital the day Benjamin was born, so maybe we should change the name to Benjamin’s Blueberry Birthday Cake.
Posted in Breakfast, Cookbook V2, Rita and Tom's Recipes
Tagged blueberries, cake, coffee cake
1 stick butter
1 c sugar
2 eggsg
2 c flour
1 t baking powder
1 t soda
½ t salt
1 c sour cream
1 t almond extract
1 small can cranberry sauce
½ c chopped nuts
2 t sugar
½ t cinnamon
Cream butter, add sugar and cream well. Add eggs and mix well. Sift dry ingredients together and add alternately with sour cream that’s had almond extract stirred into it. Pour into greased tube pan, first a layer of batter, then a layer of cranberry sauce, finishing with a batter layer. Sprinkle with nuts, sugar, and cinnamon. Bake at 350 for 55 minutes.
Posted in Breads, Breakfast, Cookbook V2, Rita and Tom's Recipes
Tagged coffee cake, cranberries, nuts
3 egg whites
½ t cream of tartar
¾ c sugar
¾ c chopped pecans
2 c heavy cream
¾ c chocolate syrup
1 tsp vanilla
Heat oven to 275.
Beat egg whites until frothy. Add ½ t cream of tartar and beat until soft peaks form. Add sugar, one tablespoon at a time, and continue beating until very stiff peaks form. Fold in chopped pecans.
Cover 2 baking sheets with parchment paper. Using an 8” plate, draw a circle onto each paper. Divide and spread meringue over each circle, shaping into flat shells.
Bake for 45 minutes. Without opening oven door, turn oven off and do not remove meringues for another 45 minutes. Then remove and cool.
When ready to assemble, beat cream until very stiff. Fold in syrup and vanilla. Spread 1 meringue layer with half of the chocolate cream. Add second meringue and cover top with remaining cream mixture. You can make swirly designs in the top cream layer with a fork and/or decorate with chocolate shavings or pecans.
Freeze at least six hours.
Remove from the freezer 5-10 minutes before serving.
Notes: This is a recipe I got while living in New Jersey and working at Arthur Andersen. One of my bosses bought a Junior League Cookbook from any city he visited on business, and this was in one of them, although I forget from which city. It is easy (as is anything I make!) and can be made ahead, and has always been a big hit.
Crust
14 chocolate wafer cookies, ground into crumbs
3 T butter, melted
Cake
1 pint chocolate ice cream
1 c chocolate chips
½ c heavy cream
1 pint vanilla ice cream
Chopped walnuts
Sauce
1 bag raspberries, frozen
For crust, mix ingredients until crumbs are evenly moistened and spread on the bottom of a lightly greased 9” pie plate. Freeze crust for at least 30 minutes.
Thaw chocolate ice cream until spreadable, then spread over frozen crust, smoothing top of ice cream. Freeze about one hour.
For truffle layer, combine chocolate chips and cream in a saucepan over medium heat. Stir until chocolate begins to melt, then remove from heat and stir until very smooth. Spread evenly over the frozen pie. Freeze for 30 minutes or until firm.
Soften vanilla ice cream and then spread over pie. Sprinkle with chopped walnuts or chocolate crumbs and freeze for up to two weeks.
For sauce, defrost raspberries. Puree them in food processor or blender until smooth. Press through a strainer, discarding all seeds. Use as is, or add a little sugar, or 1 T Grand Mariner, if desired.
Notes: This is from Quick Vegetarian Pleasures by Jeanne Lemlin. Allan doesn’t eat many desserts, but he does like this one, so I usually make it if he’s here for his birthday.
Posted in Cookbook V2, Desserts, Rita and Tom's Recipes
Tagged chocolate, pie, raspberries
One of Tom’s favorites.
Brown ground beef, green pepper, onion, and garlic in olive oil. Add salt and pepper to taste, a can of tomatoes, 1 T vinegar, a chopped chili pepper, ¼ t cumin, pinch of ground cloves, and ½ c raisins (that have been soaked in ¼ c hot beef bouillon for 10 minutes). Bring to boil and simmer for 30 minutes. Serve on rice, topped by fried egg if desired.
Posted in Desserts, Original Cookbook, Rita and Tom's Recipes
In the fall of 1975, we moved to Pittsburgh. Although we never felt as though we really liked it there, we were surprised to realize how many people we were really sorry to say goodbye to when the time came.
¼ lb margarine
4 oz blue cheese
1 can buttermilk baking powder biscuits
In saucepan, melt margarine and cheese. In 8×8” pan, place balls of biscuit dough (divide each biscuit layer into quarters and roll each piece into a ball). Pour cheese and margarine over and bake until golden brown. Allow to sit for a few minutes before serving. Makes 40. Can be frozen.
Posted in Appetizers and Dips, Original Cookbook, Rita and Tom's Recipes
Tagged cheese
Kate, Jim, and Michele spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.
In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.
Kate, Jim, and Michelle spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.
In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.
Posted in Entrees, Original Cookbook, Rita and Tom's Recipes
On June 13, 1973, I moved home to Mom and Dad’s with Allan and Shannon, and Tom moved to a trailer in “Whipple’s Mobile Home Estates” in Fairfax, Virginia, where he worked in a K-Mart all day and on his MBA at George Washington University at night. Following is the meal he ate almost every night for about five months.
2 hamburgers, fried
1 can Pringle Potato Chips, opened
2 beers, cold