Sunday, June 30, 2013

Pasta Salad.........

The 4th of July is drawing near and what goes better with a cookout than a nice Pasta Salad. I don't use a recipe because I call this my dump salad. I dump in anything that sounds good to me. This particular time, it was grape tomato halves, diced red onion, grated carrot, pepperoni pieces and Parmesan cheese topped off with homemade Italian dressing. You can change it up any way you want by adding broccoli, peas, black olives or cauliflower. See why I call it dump salad. It's just any thing you want to dump in.
Till next time......

Saturday, June 29, 2013

Tortilla Pizza.......

What do you do with leftovers? Well, at my house, it might be pizza. I had some leftover taco meat, pepperoni slices and two 6 inch tortillas. So decided it was going to be a pizza night. One small 6 inch pizza is enough for me. As you can see, I am trying to use up my leftovers and clean out my refrigerator. The cheese is never a problem, I always have cheese in my house. Right now I have three different grated cheeses. I used Mozzarella for the pizza.

These little goodies only take 6-8 minutes to bake  in a preheated 425F oven. What could be faster and easier. Grab a tortilla, smear on some pizza sauce,  add whatever ingredients you want and throw it in the oven for a few minutes. Enjoy!
Till next time.......

Friday, June 7, 2013


I read on the Internet where I could grow rhubarb in a bucket on my patio. So decided I would give it a try. My rhubarb finally got big enough to harvest a few stems. Yes!! It is my first season with it, so I am pleased to have any at all. I may not harvest anymore; as the time is coming soon, that it will be too late to harvest anymore of it. Most of the agricultural sites say mid June is when to stop. Doing it any later will effect next year's crop. So I will try to follow their instructions. But I had to share my bounty with you.
This is part of my package of rhubarb for the freezer. I only got about a pint of cut pieces, but it is a start. I am growing it in a five gallon bucket and so far, I am having success with it. It is healthy and has already sent off a second plant from the main one. What more could I ask for. Yippee!!
Till next time......

Tuesday, June 4, 2013

New England Top Cut Buns......

One of my fondest food memories is a Howard Johnson hot dog served in a grilled New England top cut bun. It was warm, toasty, buttery and so good.
These buns are only sold in the New England area and restaurants in Maine, New Hampshire, Massachusetts and Clam Shacks all up and down the coast use them. Somehow, the Howard Johnson chain got into the act as well. If you have never eaten a hot dog in a New England top cut grilled bun; you have never truly enjoyed a hot dog. There is just something about these grilled buns that make eating a hot dog a dining experience. This is no ordinary bun. It is a rich, dense Brioche bun full of flavor. If you are  anywhere near a Lobster area, these buns are also used for the infamous Lobster Roll.
In most cases, a Lobster Roll is nothing more than Lobster meat and mayo. Some might add scallions, but the "purist" will go for just the Lobster and mayo. Just enough to coat the Lobster meat.
Pepperidge Farm makes a top cut bun....but is it the same flavor? For me, nothing compares with the flavor of the New England top cut bun.
Till next time......

Saturday, June 1, 2013

Boiled Raisin Cake........

Sometimes when you are looking through your old recipes, you come across an "oldie but goodie" You know what I mean. You've had the recipe for years and yet for whatever reason, it got pushed to the back of the recipe box. This is so good. It is moist, spicy and freezes very well. So you can make it ahead and then freeze it later to have with card club, etc.

Boiled Raisin Cake
1 lb box of brown raisins & 2 cups water
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt

Boil in uncovered pan for 15 minutes:
Then add:
1 cup cold water & 2 teaspoons soda
1 egg
1/2 cup Crisco
2 cups sugar
Mix well.
Then add 3 cups flour. Mix well. Bake in 9x13 pan in 350° degree oven till done. Serve with cool whip or plain. It needs no icing and it’s great for brown bag lunches. This is so worth making! 
Till next time......