Florence's Cupcakes - A Quick Snack for the Kids

Florence's Quick Cupcakes

2 cups Bisquick
2 tablespoons sugar
1 egg
2/3 cup milk

Add to this mixture cornflakes, raisins, nuts or blueberries.

Bake in muffin pan at 400 degrees for 20 minutes.

A quick snack for hungry children!

Florence Petrucelli Marino's Meatballs

These meatballs should be added to essential gravy for a nice spaghetti and meatball dinner.

1 pound hamburger
1 egg
1 cup breadcrumbs
onions, parmesan cheese, chopped garlic and parsley
1/4 cup ketchup
1/4 cup water

Mix all ingredients with salt and pepper to taste. Shape into 1 inch balls then drop into Essential Gravy about 1/2 hour before serving.

Biscotti from the Old Country

Biscotti Cookies

3tablespoons flour
1 1/2 teaspoons baking powder
1/2 cup butter
1/2 teaspoon (1 oz) anise extract
3 tablespoons anise seeds
1/2 cup chopped roasted almonds
small can of evaporated milk to brush on before baking

Cream butter, sugar, eggs, anise extract and anise seeds. Add flour, baking powder and almonds. Cover and chill for 5 to 6 hours.

Roll out 5 or 6 logs and oil cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Then slice diagonally and bake again until browned.

Kevin's Favorite... Chicken with a Russian Accent (Chicken Kiev)

Chicken Kiev (created in Russia for the high living czars. Boned, skinned and pounded thin then wrapped around pats of seasoned frozen butter)

This recipe appeared in McCall's magazine in 1960, a year after Kevin was born. It became one of his favorite dishes.

1 cup butter
2 tablespoons chopped parsley
1 1/2 teaspoons tarragon
1 clove garlic
6 whole chicken breasts (halved)
3/4 cup flour
3 eggs well beaten
1 1/2 cups bread crumbs

Bring butter to room temperature and add chopped tarragon, parsley, garlic and salt and pepper. Shape into 6 inch squres and freeze until firm. (40 minutes).

Flatten chicken breast to 1/4 inch, cut butter into 12 pats and put in center of chicken. Fold chicken around and secure with toothpick. Roll in flour, dip in eggs and roll in breadcrumbs. Shape into triangles and chill for about an hour.

Heat 3 inches of vegetable oil and add chicken 3 at a time. Fry for 5 minutes. Drain and keep warm in 200 degree oven in pan lined with paper towel.

Auntie Evie's Veal Picatta

Veal Picatta

2 fillet of veal or chicken pounded thin
1 tablespoon flour and 3 tablespoons butter to make a roux
1 tablespoon oil
1/4 cup chicken broth
1/4 cup white wine
juice of 1 lemon
2 tablespoons fresh chopped parsley

Lightly coat fillets with flour and salt and pepper. Saute in melted butter/oil for 2 minutes on each side.

Remove veal to platter and stir chicken broth and wine. Boil briskly stirring constantly. Add lemon juice. Remove pan from heat and swirl in butter. Garnish with fresh parsley.

Anisette Liqueur

Anisette Liqueur

A lovely way to end the dinner and keep the conversation flowing!

4 cups water
4 cups sugar
1/2 to 1 oz Anise extract (to taste)
3 to 4 cups Vodka

Boil water and sugar until sugar dissolves. Cool.

Add 3 to 4 cups cheap vodka until it becomes clear. Pour into wine bottles.

Also a nice digestif to help an upset stomach.

Shrimp Mold

Shrimp Mold

4 cans shrimp drained
1/2 cup chopped red bell pepper
1/2 cup finely chopped onion
1 can heated tomato soup (8 oz)
8 oz cream cheese at room temperature
1 cup mayonnaise
1 envelope Knox gel
1 tablespoon horseradish

Dissolve gelatin in 5 tablespoons of cold water and add to heated soup. Take off the stove, add cream cheese, mayonnaise and rest of lemon juice. Stir well then add horseradish and juice of one lemon (or less). Turn into sprayed mold or loaf pan and chill.

Serve on parsley or lettuce leaves and decorate fish mold with bell peppers as eyes, thinly sliced black olive as mouth and almond slices for scales. (Use your imagination)

Aunt Marie's Crab Vermouth

Aunt Marie's Crab Vermouth - an elegant first course.

2 large crabs, cleaned and cracked
1/2 cub butter
1 cup dry vermouth
1 can (14 oz) chicken broth
2 tablespoons chopped parley
2 tablespoons chopped garlic
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon sugar

Melt butter. Gradually add vermouth and broth. Add parsley and bring to a boil. Reduce heat, cover and simmer for 10 minutes.


Add 2 large crabs, cleaned and cracked. Cover and heat for 10 more minutes. Add another 1/4 cup of vermouth and heat.

Ladle broth and crab into individual bowls and serve with crusty, warmed sourdough bread.

Cheese and fruit is a nice accompaniment.

Serve hot towels for hands.

Auntie Evie's Blue Cheese Dip

Auntie Evie's Blue Cheese Dip

1 envelope Good Seasoning Cheese and Garlic Dressing
1 tablespoon vinegar
1/2 cup crumbled blue cheese
1/4 cup chopped chives
2 cups (1 pint) sour cream

Mix all ingredients and chill for one hour. Serve with crackers and vegetables.

Coquilles St. Jacques

Coquille St. Jacques

An elegant appetizer or first course that can be prepared in advance and popped into the broiler at the last minute.


1 pound small bay scallops
2 chopped shallots
1 cup white wine
1/2 pound mushrooms
1 1/2 tablespoons lemon juice
1 small bay leaf
1/4 cup butter
1 cup heavy cream
2 egg yolks
1/4 cup flour
6 tablespoons grated gruyere cheese

Chop mushrooms coarsely. Bring wine, shallots, lemon juice and bay leaf to a simmer. Add scallops and mushrooms and enough water to cover. Cover pan and simmer for 6 minutes.

Remove scallops and mushrooms with slotted spoon and boil liquid down to 1 cup. Strain.

In separate pan, melt butter, stir in flour. Add cream and scallop liquid stirring constantly. Add a little liquid to the beaten egg yolks and then mix well to sauce. (Don't boil) Season to taste with salt and pepper. Return scallops and mushrooms to sauce.

Spoon into sprayed scallop shells. Sprinkle with cheese and put under broiler until browned. Serve immediately.

Best Chile Rellenos

Mexican Rice

The Essential Gravy

The Essential Gravy (with or without meat)

Ingredients:
Beef Cubes
Pork Loin Spare Ribs (cut in portions or 2 or 3 ribs each)
Tomato Paste
Tomato Sauce
Oregano
Basil
Onions
Red Pepper Flakes
Garlic
Large Can of Whole Tomatoes

Wash and Dry Meat (Can be made with both meats or beef only. Using only spare ribs will make the gravy a bit thinner)