Category Recipes

Spicy Green Beans with Garlic 0

Spicy Green Beans Recipe by Terri Lafferty Roasted Green Beans Spicy Green Beans with Garlic Ingredients 1 tablespoon extra-virgin olive oil 12 ounces green beans 1 to 2 cloves garlic (according to taste) ½ teaspoon crushed red pepper (according to taste) 2 tablespoons soy sauce, (according to taste) Spicy Green Beans Directions Heat the olive […]

Eggplant Parmesan 0

In a casserole dish, layer in this order: sauce, eggplant, sauce, shredded Mozzarella cheese, grated Parmesan cheese, eggplant, sauce, shredded Mozzarella cheese, and then grated Parmesan cheese. Cover the casserole dish with tin foil; spray the underside of the tin foil with cooking spray to prevent sticking. Bake covered for 1 hour. Let rest for 10 minutes before serving. Serves 4 to 6.

Crane-berry Scones 0

Cranberry Scones Recipe Cranberry Scones Ingredients 2¼ cups all-purpose flour ½ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt How to Make Cranberry Scones Preheat the oven to 400˚F. Grease a baking sheet or line it with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking powder, salt and […]

Kale Salad 0

Kale Salad Recipe by Laurie Woodman Kale Salad Ingredients 8 cups kale leaves ¼ cup olive oil Juice from freshly squeezed lemon 1 tablespoon lemon zest Sea salt How to Make Kale Salad Wash the kale leaves and separate the leaves from their stems by running your pinched fingers down the stems. Chop the large leaves […]

Auntie’s Nut Mixture 0

Candied Sweet Nut Mixture  Nut Mixture Ingredients 1 egg white 1½ teaspoons water 1 cup granulated sugar 1 teaspoon cinnamon 1 large, 17-½ ounce can mixed nuts Cooking spray How to Make a Candied Sweet Nut Mixture Preheat the oven to 300˚F. Whisk the egg white and then add the water, sugar, and cinnamon. Place […]

Shepherd’s Pie 0

Shepherd’s Pie Recipe by Stephen Woodman With ingredients that include corn, squash, and broccoli, this is a 21st century update to a dish whose origins reach back to late 18th-century Britain and Ireland, when potatoes were first being grown in rural communities where rustic dwellings, aka “cottages,” dotted the landscape and roasted leftovers were standard […]

Stuffed Peppers 0

Stuffed Peppers Recipe by Doug Woodman  Stuffed Peppers Ingredients 12 Italian peppers 10 pieces of bread, broken into pieces 3 large tomatoes, chopped 2 tablespoons garlic, chopped ½ cup of grated Parmesan cheese Salt and pepper to taste Olive oil How to Make Italian Stuffed Peppers Preheat the oven to 400˚F. Wash, core, and stem […]

Coconut Custard Pie 0

Coconut Custard Pie Recipe by Nancy Morgan Light and delicate, but with plenty of body, custard pies are famous for their comedic appeal (Laurel and Hardy used 3,000 of them in one of their films) and it is interesting to note that while custard dates back to the 17th century as a stand-alone dessert, it […]

Rappie Pie 0

Rappie Pie Recipe Rappie Pie Ingredients 5 pounds boneless pork shoulder Generous handful sliced white onions ½ pound fat back, rind removed 10 pounds potatoes, peeled Salt to taste How to Make Rappie Pie Cut the pork into thirds and place in a large stock pot. Cover with water and simmer with the onions for […]

Fried Scallops 0

Fried Scallops Recipe by Woodman’s of Essex Fried Scallops Ingredients 32 ounces scallops 12 ounces evaporated milk 4 cups corn flour Lard (or Crisco) Do not use olive oil. How to Fry Scallops In a 4-quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of two inches in the pan. Heat […]