Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, May 9, 2011

Broccoli and Ham Frittata



Broccoli and Ham Frittata - with a French Fried Onion topping


Ingredients:

2 Tbs. unsalted butter
3/4 cup thick-cut ham, chopped
1 head broccoli, separated into florets
12 eggs
1/2 tsp. garlic-salt
1/2 tsp. freshly ground pepper
1/2 cup grated white cheddar cheese
1/4 cup milk
1/2 cup French’s French Fried Onions
1/2 cup sour cream to garnish

Directions:

Preheat oven to 375 degrees.

Place the French Fried Onions in a baggie and crumble to the consistence of bread crumbs.

Melt butter in a large fry pan over medium-high heat, add the ham and broccoli and then Sauté until slightly browned, about 5-7 minutes.

In a bowl, whisk together the eggs, milk, garlic-salt and pepper.

Spread the broccoli and ham evenly in a large pie pan.   Sprinkle the cheese evenly over the broccoli and ham , then pour the egg mixture over the ham, broccoli and cheese.

Top the egg, ham and broccoli mixture with the crumbled French Fried Onions.

Place in oven and bake for 35 – 40 minutes.   The fritatta will raise and have a nice golden brown color.

Serves 4 – 6

Enjoy!



Here is a link for the cookbook which inspired this dish:
Williams-Sonoma: One Pot: Food Made Fast

Friday, May 6, 2011

Grandma's Pickled Eggs

 
  
Ingredients:

1 (15 ounce) can red beets (Mom uses her own home-canned beets)
1/4 cup sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
6 - 8 hard-cooked eggs
1 white onion sliced into rings
¼ Tbsp. pepper

Directions:
Pour the beet juice into a medium-size pot. Stir in the sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

Place the sliced onions and hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Sprinkle with Pepper.   Store the container in the refrigerator for approximately 2 days to insure the red liquid colors and flavors the white of the eggs.

Enjoy!!!

Great Grandma’s Potato Salad


Ingredients:

6 large Russet Potatoes
8 large eggs
¾ cup mayonnaise  --  Mom says Best Foods is best
½ tsp. mustard
8 –10 green onions
1 Tbsp. celery seed
Salt and Pepper to taste
Paprika to garnish
Directions:
 
Boil potatoes with skin on until soft.   Drain and cool in colander.  
Boil eggs appx 30 minutes then cool in ice water.

Peel potatoes, dice to 1” size.

Rinse the green onions and slice the roots off.   Slice the tender white and about 6 inches of the greens into small pieces.

Peal and mash 6 eggs and mix with mayonnaise, mustard and celery seed until well blended.

Toss the diced potatoes and onions with the mayonnaise/egg mixture.  Taste, and then season with salt and pepper.

With the remaining two eggs, peel and slice thin.  Arrange them over the top of the salad and sprinkle a bit of paprika over them to garnish.

Cover and refrigerate for at least 2 hours.  Even better, make the day before and refrigerate overnight.

Easter Dinner

Easter Dinner…….    Easter is such a great time for a family gathering.    Now that I have two beautiful and talented Daughter-in-Laws, it is a pot luck event.   Our Jenny has mastered the art of bread and roll baking so that is usually her contribution, along with her awesome homemade jams.   Our Maureen has some wonderful recipes passed down from her Mom and we are always anxious to see what her surprise will be.   There are two dishes, however, that must be present for the Easter feast.   They are my mother’s potato salad and her beautiful pickled eggs.    Here is how you can enjoy them too…..


Great Grandma’s Potato Salad






Ingredients:

6 large Russet Potatoes
8 large eggs
¾ cup mayonnaise  --  Mom says Best Foods is best
½ tsp. mustard
8 –10 green onions
1 Tbsp. celery seed
Salt and Pepper to taste
Paprika to garnish

Directions:

Boil potatoes with skin on until soft.   Drain and cool in colander.  
Boil eggs appx 30 minutes then cool in ice water.

Peel potatoes, dice to 1” size.

Rinse the green onions and slice the roots off.   Slice the tender white and about 6 inches of the greens into small pieces.

Peal and mash 6 eggs and mix with mayonnaise, mustard and celery seed until well blended.

Toss the diced potatoes and onions with the mayonnaise/egg mixture.  Taste, and then season with salt and pepper.

With the remaining two eggs, peel and slice thin.  Arrange them over the top of the salad and sprinkle a bit of paprika over them to garnish.

Cover and refrigerate for at least 2 hours.  Even better, make the day before and refrigerate overnight.



Grandma’s Pickled Eggs







Ingredients:
1 (15 ounce) can red beets (Mom uses her own home-canned beets)
1/4 cup sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
6 - 8 hard-cooked eggs
1 white onion sliced into rings
¼ Tbsp. pepper

Directions:
Pour the beet juice into a medium-size pot. Stir in the sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

Place the sliced onions and hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Sprinkle with Pepper.   Store the container in the refrigerator for approximately 2 days to insure the red liquid colors and flavors the white of the eggs.

Enjoy!!!

Thursday, May 5, 2011

Strawberry Cupcakes -- with a dollop of strawberry cream

Saturday was a joyous time of getting together for a Baby Shower, and another opportunity to bake up some super easy and super delicious cupcakes using my embellished cake mix recipe as earlier shown for “Pistachio Cupcakes”.      Here's the easy part -- basically, you just use a cake mix.  



Ingredients:

1 Box cake mix  --  I used Pillsbury Classic White
1 Box (small) pudding mix – I used Jell-O brand Strawberry
1 ¼ cup milk ( or whatever the water requirement is on the cake box -- you are subbing it with milk)
2 Tablespoons of sour cream - no more
1/3 cup canola oil  (or whatever measurement your cake box calls for)
4 whole eggs  -- I used Large 

Prepare your tins - either with spray or paper liners.

Preheat oven to 350 degrees.

Just add all of the ingredients in a large mixing bowl and combine with an electric mixer.   Mix until the batter is smooth.
  
For regular size cupcakes:
Using a medium size cookie scoop, fill regular size cupcake liners with one scoop.   Bake for 18-20 minutes or when toothpick inserted into the center comes out clean.   The cupcakes will have a light golden finish on top.   Frost when completely cooled.


Buttercream Frosting
 
3 cups confectioners' sugar
1 cup butter ROOM TEMPERATURE
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream (or milk)
Sprinkles of choice

Using an electric hand mixer, cream together the sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading or piping consistency.

Strawberry Cream Dollop

One small box of Jell-o Strawberry Pudding
1 cup milk    (rather than the 2 cups the box calls for)

Mix on medium high for 2 minutes to insure the pudding mixture will be silky smooth.  

Refrigerate immediately and allow to chill for at least one hour before topping the butter cream frosted cupcakes.


Note:   You can use this same method with any flavor of pudding.   I have used this process to make yummy Pistachio as well as Lemon Cupcakes.