Garlic Feta Cheese Dip

Garlic Feta Cheese Dip

4 ounces crumbled feta cheese (you can add less)
4 ounces cream cheese
1/3 cup mayonnaise
1 garlic clove, minced
1/4  tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. dill weed
1/8 tsp dried thyme

Mix all ingredients with a mixer until smooth. Chill until ready to serve. Serve with veggies or crackers.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

3 cups diced tomatoes with juice (you can use 2-14 oz cans)

1 cup finely diced celery 

1 cup finely diced carrots
1 cup finely diced onions

1 Tbsp fresh oregano or 1 tsp. dried

4 cups chicken broth

1/2 cup flour

1 cup Parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter 

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead ...or even skim if you want to skinny it up)

1 tsp. salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 min)

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. 

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Bread Pudding Tony Grandado's recipe

Bread Pudding

5 eggs
1 1/2 c. brown sugar
1 1/2 c. white sugar
1 tsp. cinnamon
1 tsp allspice (I prefer nutmeg)
2 1/2 tsp. vanilla
4 c. cream
1 c. milk
--butter for greasing pan
Enough bread cut into 1 " cubes to fill a 9x13 pan.

Some people fold the bread into the mixture, I pour the mixture over the bread cubes, to give it more body.
Bake at 350 degrees in a bath of water for 60 minutes or until tooth pick comes out clean.

Spicy Teriyaki Sauce for rice bowls (Rumbi style)

3/4 cup Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in Asian section)
1 tsp fresh ginger, grated
1 clove garlic, grated
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and Slowly add to sauce for the thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (if you find that the sauce is too thick when it cools, just add a little more Yoshida's to it).

Bread Sticks (pizza factory like)

Bread Sticks (pizza factory style) from favorite family recipes

Ingredients

• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

Instructions

• Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
• Serve with marinara(see below), alfredo sauce, or ranch for dipping.
• Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Raisin Puff cookies (Sharon Sue Newman family recipe)

Raisin Puffs

This was a recipe from my Mom. She said it had been passed down for generations.

1 1/2 c. Raisin plus 1 cup water
simmer until water is almost gone.
add:
1 tsp. soda stir and cool
cream together
1 1/2 c. white sugar
1 c. margarine
1 tsp. vanilla

Then add:
2 eggs, beaten
3 3/4 c. flour
1/4 tsp salt
Fold in to raisin mixture then roll into small balls. Roll balls into cinnamon sugar mix. Press down slightly.
Bake at 375 for 13-15 min.
makes 7 doz.

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

DIRECTIONS
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.