Fish

No, not the recipe, the little fish to the left on this page. Comment on this post and tell me how many fish you want (up to10) and what colors you want the fish to be and I will make it so! Click on the fish to feed them. I'll use this to kick off some fish recipes in the next few days. Happy Cooking!

Toffee Bars

This is my mom's recipe. It's so simple. Happy Cooking!!

Toffee Bars

Graham crackers

2 sticks butter

½ Cup sugar

1 Cup nuts, chopped

Place a single layer of graham crackers in a jelly roll pan.

Melt butter and add the sugar. Bring a boil and boil for 2 minutes, stirring constantly. Pour over the crackers

Sprinkle with chopped nuts.

Bake 10 minutes at 350°. Remove from pan while hot.

Roasted Butternut Squash with Mustard Vinaigrette

We found this recipe and made it for Thanksgiving and it was huge succes and is now in regular rotation for veggie dishes. I was not a huge fan of Butternut Squash until we found this recipe but it's wonderful. Happy Cooking!

Roasted Butternut Squash with Mustard Vinaigrette

Serves 8

3 small butternut squash (about 2 lbs each) peeled, seeded and cut into ½ inch thick half-moons

8 shallots, coarsely chopped

4 TBS olive oil

1 Cup apple cider

Kosher salt and black pepper

1 TBS apple cider vinegar

1 TBS whole-grain mustard

¼ Cup fresh, flat leaf parsley, chopped

Heat oven to 375°.  Divide the squash and shallots between 2 large baking sheets. Toss the vegetables with a total of 2 TBS of the oil and season with ½ tsp of salt and pepper. Arrange in a single layer and roast, turning once, until golden brown and tender, about 50-55 minutes.

Meanwhile, simmer the cider in a small saucepan until reduced to ¼ Cup, 12-15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 TBS of oil and ¼ tsp each of salt and pepper. Transfer squash and shallots to a large serving dish and drizzle with the vinaigrette.

Scallops Fra Diavolo

This is a recipe of my own invention and has made it into my recipe box. Happy Cooking!!

Scallops Fra Diavolo

1 ½ lbs Sea Scallops

1 TBS olive oil

16 oz. Jar Far Diavolo sauce

½ Cup tomato, chopped

½ Cup onion, chopped

½ Cup part skim ricotta cheese

¼ Cup white wine

Dried basil

Creole spice

Rinse scallops, pat try and place in casserole. Sauté onion in olive oil. When clear, add wine and cook off liquid. Place on top of scallops. Layer on tomatoes. Cover with Fra Diavolo sauce. Spoon in ricotta cheese. Top with a dash of basil and Creole spice.

Cover and bake in 375° oven for 35 minutes.

Tips – Can be served over rice.

Lorraine's Carrot Casserole

Years ago my wife, Lorraine, found this great recipe in a magazine and it has been a standard at Thanksgiving and Christmas ever since. It's easy to make and transports well warm. Happy Cooking!

Lorraine’s Carrot Casserole

4 Cups sliced carrots

¾ Cup Mayonnaise

2 TBS horseradish

14 Ritz crackers

½ Cup shredded cheddar

¼ Cup chopped onion

¼ tsp salt

¼ tsp pepper

1 TBS melted butter

Cook carrots until barely tender. Preheat oven to 375°.

Mix mayo, onions, horseradish, salt and pepper. Combine with carrots and place in casserole. Melt butter and mix with crackers. Spread over carrots. Bake uncovered 10 minutes. Cover with cheese and bake another 10 minutes.

Oatmeal Bread

I have no idea where I got this recipe but it's an easy bread to make as there's no kneading!

Oatmeal Bread

2 Cups boiling water

1 Cup oatmeal

1 cake compressed yeast or dry yeast

½ Cup warm water

½ cup sugar or molasses

5-5 ½ Cups sifted flour

1 TBS salt

3 TBS butter or margarine, softened

Pour boiling water over oatmeal. Stir and allow to cool.

Mix yeast, warm water, ¼ cup sugar (or molasses) and ½ cup flour. Beat until smooth. Proof until light and bubbly. Stir in oatmeal mixture. Add remaining ¼ cup sugar (or molasses), salt and 2 TBS butter. Stir in remaining flour. Brush dough with butter. Cover and let rise until double in bulk.

Punch down and shape into two loaves. Place in greased and lightly floured 8-inch and. Brush top with remaining butter. Cover and let rise again until doubled in bulk. Bake in 375° oven for 50-60 minutes.

Tips:

I prefer yeast cakes over dry yeast but that’s just me. I also opt for molasses and butter vs. sugar and margarine.

Chunky Tomato Soup

This is a very easy, very tastey soup that I found in the Hartford Courant. After you put the soup in a bowl or cup, top with about a Tablesepoon of extra grated cheddar. Goes great with wine!

Chunky Tomato Soup

makes about 9 cups

1 TBS oil

1 Cup diced onion

1 TBS chopped garlic

1 TBS smoked paprika

1 TBS dried basil

1 Cup dry white wine

2 (28-oz) cans diced tomatoes including juice

1 Cup half and half

½ cup cheddar cheese

Heat oil in a large soup pot over medium-high heat, and add the onions. Cook onions, stirring frequently, until lightly browned. Add garlic, smoked paprika and basil, and stir well.

Pour in the white wine and reduce until almost dry. Add the diced tomatoes and their juice. Bring to a simmer, reduce heat to medium-low and cook 15 minutes.

Stir in the half and half and shredded cheese.

Serve with grilled pita breads and additional cheese.