Asian Peach Sauce

2 T. soy sauce
2 tsp. peanut oil
3 T. honey
1 c. pureed peaches
1/4 tsp. ginger
1 T. minced green onions
2 tsp. toasted sesame seeds

Mix all ingredients in a small bowl.
Yields one cup.

Norky's Sweet Potato Casserole

My Mom's recipe:

3 C. mashed sweet potatoes
1/2 C. Granulated sugar
2 eggs
1 tsp. vanilla
1/2 C. melted butter

Topping:

1 C. packed brown sugar
1/3 C. all purpose flour
1/3 C. soft butter
1 C. chopped pecans

Mix together ingredients and put in a 1 1/2 qt or 8 inch casserole dish.
Cover with topping that has been crumbled with a fork.
Bake at 350 degrees for 30 minutes.
Double recipe for a large crowd.

Sunday Gravy

Makes 3 cups

Sauce:

2 Tb. olive oil
1 lb. meaty pork neck bone or spare ribs
1 lb. veal stew meat or 2 veal shoulder chops
1 lb. Italian-style or fennel pork sausages
4 garlic cloves
1/4 c. tomato paste
Three 28-35 oz. cans Italian peeled tomatoes
2 c. water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces

Meatballs:

1 lb. ground beef or combo of pork and beef
1/2 c. plain bread crumbs
2 large eggs
1 tsp. finely minced garlic
1/2 c. freshly grated Percorino Romano or Parmigiano-Reggiano
2 Tb. finely chopped fresh flat leaf parsley
1 tsp. salt
Freshly ground pepper
2 Tb. oilve oil

To Serve:

1 lb. shells or rigatoni, cooked and still hot
Freshly grated Percorino Romano or parmigiano-Reggiano



To make the sauce heat oil in a large heavy pot over medium heat.
Pat the pork dry and place in the pot.
Cook, turning occasionally, for 15 minutes,
or until nicely browned on all sides.
Brown the veal the same way and add it to the plate.

Place the sausages in the pot and brown on all sides.
Set aside the sausages with the pork and veal.
Drain off most of the fat from the pot.
Add the garlic and cook for about two minutes or until browned.
Remove and discard the garlic.
Add the tomato paste and cook for one minute.
With a food mill, puree the tomatoes,with the juice, into the pot.
For a chunkier sauce, just chop up the tomatoes and add them.
Add the water, salt and pepper to taste.
Add the pork, veal, sausages and basil and bring to a simmer.
Partially cover the pot and cook over low heat,
stirring occasionally, for 2 hours.
If the sauce becomes too thick, add a little water.

Meanwhile make the meatballs:

Combine all ingredients except the oil in a large bowl.
Mix together thoroughly.
Rinse your hands with cool water
and lightly shape the mixture in to 2" meatballs.
If you are making meatballs for bake s ziti or lasagna,
make them smaller, about the size of a grape.

Heat the oil in a large heavy skillet.
Add the meatballs and brown them well on all sides.
Transfer the meatballs to a plate.

After two hours, add the meatballs
and cook for 30 minutes or until the sauce
is thick and the meats very tender.

To serve, remove the meats from the sauce and set aside.
Toss the cooked pasta with the sauce.
Sprinkle with cheese.

From The Sopranos Family Cookbook

Baked Potato Chips

Cooking Spray
4 TB parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. garlic powder
1 lb. baking potatoes

Preheat oven to 350 degrees.
Spray a cookie sheet with cooking spray.
In a small bowl mix cheese, salt and garlic powder.
Slice potatoes thinly and place in a single layer
on the cookie sheet
Sprinkle both sides with cheese mix.
Bake 10-13 minutes.
Serves 4.

Nutty Stuffed Mushrooms

50 small mushrooms suitable for stuffing
1/2 c. Camembert or Brie, diced, including rind
1 Tb. butter
1 c. walnut pieces, finely chopped
1 clove garlic, minced
1 c. bread crumbs
12 Tbs. freah parsley, chopped
2 - 4 Tbs. low fat milk

Preheat oven to 400 degrees
Trim the stems off the mushrooms
level with the gill.
Chop stems and place in a bowl.
Add cheese, butter, walnuts, garlic, bread crumbs
parsley and enough milk to moisten.
Mix well. Place mushrooms stem side up
in a large shallow oven proof dish.
Put a spponfull of the mixture on top
of each mushroom.
Bake for 8 - 10 minutes or just until tender.

Stuffed Roasted Strawberries

12 large strawberries
1 - 2 oz. bittersweet chocolate
1 tsp. sugar (optional)
Spray whipping cream
Cocoa powder

Preheta oven to 400 degrees.
Slice off the top of the berries below the stem.
Cut the tips off so they will stand up
Scoop out the center and stuff with chocolate.
Place in a baking dish an sprinkle with sugar.
Roast until the berries are tender and the chocolate melts.
Serve with whipped cream and sprinkle with cocoa.

From Rachel Ray 30 Minute Get Real Meals Cookbook

Walnut Butter Sauce

1 lb. butter
3 Tbs. heavy cream
3 egg yolks
1 c. grated parmesan cheese
1 c. lightly toasted ground walnuts
2 tsps. each salt and pepper
1 1/2 tsp. minced garlic

In a food processor or blender,
or by hand, cream the butter.
Add the cream and egg yolks
and blend until smooth.
Add the remaining ingredients.
Refrigerate, well covered,
if not using immediately.

From the Frog and Commissary Cookbook.

Basil, Lime and Peanut Dressing

I love Thai peanut dressing!
I put it on salads, chicken and fish.
This recipe is fabulous!


6 Tbs. each lime juice and nam pla (Thai fish sauce)
1/2 c. corn oil or subsitute
1 tsp. pepper
1/2 tsp. salt
4 tsps. sugar
1 tsp. crushed red pepper flakes
2 tsps. minced garlic
2 tsps. ground coriander
1/3 c. minced parsley
1/2 c. finely chopped peanuts

Whisk together all of the ingrdients except for the peanuts,
and chill. Just before serving,
either mix the peanuts in or sprinkle on top.

Herb Vinaigrette

1 egg
1 c. corn oil or subsitute
1/2 c. wine vinegar
1 tsp.each salt and pepper
1/2 tsp. minced garlic
2 Tbs. each minced parsley and dill
1 Tbs. minced fresh basil or 1 tsp. dried

Whiz the egg in a food processor or blender
or whisk by hand until light-colored.
Gradually add the oil so that it is well blended.
Add the remaining ingredients.
Chill before using and store
in the refrigerator.

From the Frog and Commissary Cookbook.

Carrot Cake

The best there is!
From the former, but famous Commissary and the Frog
restaurant in Philadelphia in the 1970s.
They are both gone, but the cookbook remains!

PECAN CREAM FILLING:

1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 tsp. vanilla extract

CARROT CAKE:

1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. grated carrots (about a 1 lb. bag)
1 c. chopped pecans
1 c. raisins

CREAM CHEESE FROSTING:

8 oz. soft unsalted butter
8 oz. soft cream cheese
1 1 lb. box powdered sugar
1 tsp. vanilla extract

ASSEMBLY:

4 oz. shredded, sweetened coconut

Pecan Cream Filling:

In a heavy saucepan, blend well the sugar, flour and salt.
Gradually stir in cream.
Add the butter.
Cook and stir the mixture over low heat
until the butter has melted,
then simmer for 2--30 minutes until golden brown in color,
stirring occasionally.
Cool to lukewarm. Stir in the nuts and vanilla.
Let cool completely and then refrigerate,
preferably overnight.
If too thick to spread,
bring to room temperature before using.

CARROT CAKE

Preheat the oven to 350 degrees.
Have ready a greased and floured 10" tube cake pan.
In a large bowl, whisk together the corn oil and the sugar.
Sift together the flour, cinnamon, baking powder, baking soda and salt.
Sift half of the dry ingredients into the sugar-oil mixture and blend.
Alternately sift in the rest of the dry ingredients while adding the eggs,
one at a time. Combine well.
Add the carrots, raisins and pecans.
Pour into a prepared tube pan and bake for 70 minutes.
Cool upright in the pan on a cooling rack.

CREAM CHEESE FROSTING

Cream the butter well.
Add the cream cheese and beat until blended.
Sift in the sugar and add the vanilla.
If too soft to spread, chill it for awhile.

ASSEMBLY

Preheat the oven to 300 degrees.
Spread the coconut in a baking sheet and
bake it for 10-15 minutes until
it colors lightly.
Toss the coconut as it's baking so that it browns evenly.
Cool completely.
Have the filling and the frosting at spreadable consistency.

Loosen the cake in its pan
and invert onto a serving plate.
With a long serrated knife,
cut the cake into three layers.
Spread the filling between the layers.
Spread the frosting over the top and sides.
Pat the toasted coconut on the sides of the cake.
If desired, reserve 1/2 cup of frosting and color with green
and orange food coloring.
Decorates the cake with carrots, using 1/16" piping.
Serve at room temperature.

Cake can be refrigerated for up to 48 hours.
It also freezes well.
Four cups of ungrated, green apples or zucchini
can be subsituted.
This batter can be made as cupcakes, loaves or petit fours.
The filling can be used as topping for ice cream if warmed first.

From The Frog and Commissary Cookbook

Oven Roasted Potatoes

2 1/2 lb. unpeeld all purpose potatoes
1 Tb. salt
1 tsp. pepper
2/3 c. corn oil
2 1/2 c. finely chopped onions

Preheat oven to 450 degrees.
Cut the potatoes into 1/2 - 1/3" dice
and toss them with the salt, pepper and corn oil.
Spread them in a single layer on a rimmed baking sheet
pan and bake for 20 minutes.
Remove the pan from the oven and combine
the onions with the potatoes.
Return to the oven and continue to roast
for 25 minutes or until browned and crisp.

Stir occassionally.

Sauteed Green Beans with Hazelnut Crumbs

1/2 c. ground or finely chopped toasted hazelnuts
1/2 c. fine fresh bread crumbs or 1/4 c. dry bread crumbs
1 lb. green beans, stemmed
6 Tbs. butter
1 Tb. minced shallots
1/4 tsp. each salt and pepper

Combine the nuts and bread crumbs and set aside.
Blanch the green beans in boiling salted water for 2-3 minutes.
Refresh under cold running water and drain.
Heat water the butter in a saute pan.
Add the shallots and saute until softened.
Add the green beans, salt, pepper and hazelnut crumbs.
Saute several minutes to heat through.
Serve at once.

From The Frog and Commissary Cookbook

Chicken Breasts with Apples and Cider Cream Sauce

CIDER CREAM SAUCE:

2 c. flitered cider
2 Tbs. Dijon mustard
2 1/2 c. heavy cream
1/8 tsp. cayenne pepper
1/4 tsp. each salt and pepper

CHICKEN:

6 boneless chicken breast halves, skinned
3/4 c. flour, seasoned with 1 1/2 tsp. each salt and pepper
1/2 c. clarified butter
2 large tart apples, cored and cut into 1/4" slices

SAUCE:

In a 2 qt. saucepan, reduce cider to 1/2 cup.
Whisk in the mustard and cream and reduce to about 2 cups
over medium-high heat or until thickened like a sauce.
Add seasonings and set aside.

CHICKEN AND ASSEMBLY:

Preheat oven to 350 degrees.
Dredge chicken in the seasoned flour and shake off the excess.
Heat 6 tablespoons of the butter in a large skillet.
Add the chicken and saute on one side for 5 minutes.
Turn the chicken over and saute for 3-5 minutes more or until
just done. Remove the chicken from the skillet
and keep warm in the oven.

Add the remaining 2 tablespoons of butter to the pan.
Add the apple slices and saute for 3-5 minutes or until
just tender.
Remove the apples and keep warm.
Pour off any excess butter from the pan.
Add the cider cream sauce to the pan and heat
through while scraping up any little browned bits
from the bottom of the pan.
When hot, serve over the chicken breast and garnish with the apple rings.

From The Frog and Commissary Cookbook

Italian Rice Salad with Clear Garlic Vinaigrette

CLEAR GARLIC VINAIGRETTE

1 1/4 cups corn oil
1/2 c. white wine vinegar
1 3/4 tsp. salt
1 3/4 tsp. peppr
1 Tb. minced garlic
1/2 tsp. dried basil
1/2 tsp, dried oregano
1/4 c. parsley

Whisk together all the ingredients for the vinaigrette and set aside.

RICE SALAD

6 cups cooked rice (2 cups raw)
3/4 lb. cooked, peeled, cut into thirds
2 c. finely chopped green peppers
3/4 c. finely chopped red onions
1 cup quartered cooked marinated artichoke hearts
1/4 c. small capers
1/3 c. minced parsley
1/3 c. minced dill
1/4 c. golden raisins
1/4 c. dark raisins
Mixed greens

Combine all salad ingredients. Toss with the dressing
and let it marinate for several hours. Serve on a bed of greens

VARIATIONS

Chicken, pepperoni can be subsituted for the shrimp.
Orzo can be subsituted for the rice.
You can add peas, chopped olives, red peppers or what ever you have on hand.

From the Frog Commissary Cookbook

Havarti-Stuffed French Toast

2 eggs
1/2 c. milk or half and half
1 tsp. Dijon style mustard
1/4 tsp. salt
4 oz. Havarti cheese. sliced
4 slices home style bread
2 tsp. unsalted butter
Currant jelly (optional)

Beat eggs, milk, mustard and salt together
in a large shallow bowl. Set aside.
Divide Havart cheese between two slices of bread.
Melt butter in a large skillet.
Gently dip the assembled bread into the egg mixture,
one side at a time.
Ease into the skillet.
Cook over medium heat 3 to 5 minutes per side
or until golen brown.

Microwave fudge

2/3 c. 10x confectioner's sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. butter
1 Tb. vanilla
1/2 c. chopped nuts (optional)

In a microwave dish mix all ingredients except the vanilla
and nuts.
Cover the dish and microwave onhigh power until the butter melts,
about 2-3 minutes.
Stir until smooth and add the vanilla and nuts.
Place in a buttered 8 x8 dish and cool.

Green Beans with Bacon

1 lb. green beans
1 strip bacon
1/2 small onion
1/2/to 3/4 tsp. salt
2 c. water

Wash beans and cut off ends.
Cut into 1 inch diagonal pieces.
Place in saucepan.
Add all other ingredients.
Boil gently until beans are tender.
Drain; remove bacon and onion.
Serves 4-6.

Baltimore Crab Cakes

1 lb. crab meat
1 egg, well beaten
1 slice bread, crust removed
1/4 tsp. red peper
1 tsp. dry mustard
2 Tb. salt
red pimento (optional)
2 tb. mayonnaise

Break bread into very small pieces and add egg.
Combine all other ingredients, then add crab meat and toss lightly.
Form into small cakes and fry in hot oil until golden brown.
Serve with saltines. Serves 6 to 8.

Southern Peach Pudding

Pudding:

6 c. chopped peaches (about 10 peaches, peeled, pitted and chopped)
1/4 c. cornstarch
Cinnamon or nutmeg (optional)

Topping:

1/2 pint heavy cream
1 c. grated pecans

Put half of the pecans in a blender or food processor and blend with
the cornstarch until smooth.
Add the cinnamon and nutmeg to taste, if desired.
Pour into the top of a double broiler, bring to a boil over medium heat, stirring constantly.
Mixture will thicken.
Add remaining chopped peaches and cook just until tender.
Spoon into individual sherbert dishes and chill.
Just before serving, whip heavy cream and spoon over pudding.
Top with grated pecans and serve immdiately.

Serves 6.

From the Sweet and Sugarfree Cookbook

Pear Jam

1 cup blended pear (whip in a food processor or blendar until smooth)
1/4 tsp. cinnamon

Heat the blended pear and cinnamon in a pan to boil,
then turn to low and simmer, stirring occasionally,
until mixture reaches desired thickness.
Yields 1/3 cup.

From Sweet and Sugarfree Cookbook