To find recipes:
Option 1 - click on the category on the right and scroll through choices
Option 2 - Use the search box at the top of the window to find a component, ingredient, or any other word
Option 3 - Scroll through the index on the right side and click on the selected recipe
E-mail new submissions to or

Thursday, March 31, 2011

Baked Prawns (Greece) - Diane's friend Connie

From Food

From Food

2 lbs lg/med uncooked prawns
1 med onion, finely chopped
1/2 c olive oil
1 cup chopped green onions
2 cloves garlic crushed
2 cups chopped, peeled tomatoes (drained)
1/2 Cup dry white wine
1/4 cup chopped parsley
1/2 t dried oregano
Salt, freshly ground black pepper to taste
4 oz. feta cheese crumbled

Shell prawns, devein and rinse
Drain and dry with paper towels and refrigerate until required

Heat oil in a pan & gently fry onion until transparent. Add green onions & garlic. Cook 2 minutes longer

Add tomatoes, wine, most of the parsley, oregano, salt & pepper to taste.

Cover and simmer gently for 30 minutes until thick.

Preheat oven to 500 degrees.

Spoon half the tomato sauce into a large oven proof dish (9 x 14)
Add prawns in a single layer & spoon remaining sauce over them.
Coarsely crumble the feta and sprinkle on top.

Place uncovered dish into 500 degree oven for about 12 minutes until prawn tails are pink, meat has firmed up, feta has melted and it is lightly browned.

Sprinkle with remaining parsley and serve immediately with crusty bread.

Large sauce pan with lid
oven proof pan 9 x 14 or equivalent

Serves 6

Sunday, March 20, 2011

Grandma Olive's "Goulash" - (Grandma Olive Olive via Betsy)

1 med. onion
2 ribs of celery
1 lb lean ground beef
1 - 6 oz can tomato paste (and 2 cans of water)
1 - 15oz can diced tomatoes
1/2 tsp. salt
1/3 tsp. garlic powder
3 tsp. sugar
1/4 tsp pepper
1/2 tsp each of basil and oregano
2 cups elbow macaroni

Dice then fry onion and celery. Add ground beef and cook until brown
and onions are transparent. Add tomato paste and 2 cans of water.
Stir over low flame until well mixed. Add can of cubed tomatoes and
all the seasonings. Simmer stirring occasionally for 30 minutes.
Adjust seasonings to taste.

Cook pasta according to directions. Drain. Add to sauce.
Fold gently together. Serve. Sprinkle with parmesan cheese.

Olive made this Goulash every time the family came to visit. It is being added to the cookbook this year in memory of her birthday. Thanks Betsy for submitting

Thursday, March 17, 2011

Linguini With Goat Cheese Proscuitto and Spinach - Eva

½ lb linguini dried or fresh
1 small red onion
4-6 oz of goat cheese
1cup dry white wine
9 oz baby spinach
4-6 oz proscuitto sliced thin
olive oil

Bring a large quantity of water to boil in the large pot and cook the pasta to your desired doneness
Cut up the onion into a small dice, and sauté in a small amount of olive oil until soft in the small saucepan.
When the onions are soft, add the wine, and simmer about 5 minutes
Add the goat cheese and stir until the cheese is melted
Add the chopped basil, and set the pan aside

Cut up the proscuitto into small strips and sauté for a short time in the large frying pan with a few drops of olive oil
Remove proscuitto and add spinach to the pan. Cover and cook slowly until spinach is wilted. If water is released, drain it off.
Add the proscuitto to the spinach, add the drained pasta and the goat cheese sauce, stir and serve.

1 large pot for cooking pasta
1 small saucepan
1 large covered pot or frying pan

Recipe from Cooking Magazine, modified by Eva

Wednesday, March 16, 2011

Easy Thai Chicken Coconut Curry

2 Tablespoons olive oil
1 Tablespoon butter
1 14oz. Can light coconut milk
1 Tablespoon Thai Kitchen Green Curry Paste
6 boneless skinless chicken thighs cut into bite size pieces
1/2 yellow onion cut in medium chunks
1 red bell pepper sliced thick
Chopped fresh basil for garnish
1 stalk Lemon grass sliced thin (optional)
Other vegetables as available (snow peas, frozen peas, bok choy, etc.)

Sauté onion in large frying pan with 1 Tablespoon olive oil
Add red bell pepper once onions are about 1/2 cooked
Once peppers are about 1/2 cooked, with pan on high,
Add butter, melt, then add chicken pieces
Brown chicken turning twice to get both sides, then turn down the heat to low
Add coconut milk
Stir in curry paste
bring to a simmer
Add salt and pepper and lemongrass (if using)
Cover pan and simmer for 30 minutes

Start rice.

When rice is done, serve curry over rice and garnish with chopped basil

Large frying pan with lid

Can add chicken broth, and other vegetables - don't overcook vegetables. Add to curry while cooking.

Serves 2 people with small lunch portion leftover.

Total preparation time - 45 minutes

Total Pageviews