Recipe 30- Mashed Turnips

                                                            MASHED TURNIPS

3 large turnips
1 medium potato
1/4 stick of butter
1/2 teaspoon white pepper
1/4 C milk
1/2 teaspoon salt
1 teaspoon parsley
paprika

Cut the top off of the turnips and peel turnips and potato. Then cut the turnips and potato into quarters.  Boil turnips and potato for about 30 minutes.Drain and add the seasonings except the paprika. Mash thoroughly adding the milk and butter gradually. Add a little paprika to the top.

Ratings (out of five)
Difficulty *
Taste ****

Throughout my childhood, my mother and my Aunt Aurelie always served mashed turnips at our Christmas and Thanksgiving. I loved their dish.  So, this year, I decided to add it to our Christmas 2013 dinner.

I chose to cook the turnips with the purple top instead of the rutabaga type of turnip which my mother and aunt always used. The dish was very tasty. I will absolutely serve this dish again.  

Recipe 29- Buttery Holiday Story Cookies

                                           BUTTERY HOLIDAY STORY COOKIES

1 C butter, softened
1 C firmly packed brown sugar
1 egg
1 tablespoon lemon rind
1 teaspoon lemon extract
1/4 teaspoon salt
4 C unsifted all-purpose flour
1/4 C milk

In large bowl cream butter and sugar until light and fluffy.  Beat in egg, lemon rind, lemon extracts. Stir in dry ingredients alternatively with milk. Chill 1 hour. on lightly floured surface, roll 1/4 inch thick. Place lightly floured plastic pattern with sharp knife. Place on baking sheet. Bake at 375 degrees for 15 to 18 minutes. Cool. Decorate.

Ratings (out of five)
Difficulty *
Taste **

As a child, my mother and I would bake butter cookies at Christmas time and then decorate them.  I found this recipe inside a folder of recipes kept by my mother in her kitchen at 9 Janes Lane, Lloyd Harbor, New York.

My mother in law Ellen Grady Welch  flew in from Syracuse, New York to spend Christmas 2013 with us in California. Lindsey, Caroline, and their Grandmother baked these butter cookies.  The cookies looked great but everybody thought that they tasted too lemony.  If I were to bake the cookies again, I would reduce the lemon rind and lemon extract and add vanilla.  

                        

Recipe 28- Shepherd's Pie

                                                                SHEPHERD'S PIE

2 1/2 C dried roast lamb
4 small onions
3/4 C lamb gravy
1 package frozen mixed vegetables
2 C mashed potatoes
1 egg
1/4 C warm milk
salt and pepper
2 tablespoons butter

Pan fry meat and sliced onions. Pour off fat. Add gravy and vegetables and place in baking dish.

Mix well mashed potatoes, egg, warm milk, and butter. Spread over meat vegetable mixture. Bake at 350 degrees for 25 minutes.

Ratings (out of five)
Difficulty **
Taste ****

Lindsey and I prepared this meal for the family on a cold December night. It was an ideal choice. Although most family members enjoyed the meal, one person thought it tasted rather bland. I will prepare this meal again on another winter night.  Perhaps, I will add more gravy. Also, I had substituted the lamb for ground beef. Next time, I will try the lamb and see if that will enhance the flavor.

I found this recipe on one of my mother's handwritten recipe cards that she kept in her kitchen in Lloyd Harbor, New York.    

Recipe 27- Pumpkin Pie

                                                                   PUMPKIN PIE

1 unbaked 10-inch pie shell
1 egg white. lightly beaten
2 eggs
2/3 C milk
1 1/3 C evaporated milk
1 C granulated sugar
1 T ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 pound (2 cups) mashed fresh or solid-packed pumpkin (not pumpkin-pie filling)

Preheat oven to 350 degrees.  Brush bottom of pie shell with egg white and set aside.
In a large bowl, beat eggs. Add milk and evaporated milk and mix. Add sugar, cinnamon, ginger,cloves,nutmeg, and salt. Mix well. Add pumpkin and mix well.  Pour mixture into prepared shell. Bake for 1 hour. Remove pan top wire and cool.  Serve with whipped cream, if desired.

Ratings (out of five)
Difficulty *
Taste ****

My mother Carol Callaghan had given me a cookbook entitled "Kathleen's Bake Shop Cookbook" that she had picked up from Kathleen's Bake Shop in Southampton,Long Island, New York.  My mother told me that the bakery was terrific. Over the years, when I have baked, I always follow the recipes in this cookbook.
I served this pie at Thanksgiving 2013 for my family and the Paul McCarthy family. It was a hit!
  

Recipe 26- Baked Butternut Squash

                                                    BAKED BUTTERNUT SQUASH

6 small butternut squashes
1/2 stick butter
3/4 C maple syrup

Bake squash in a 350 degree oven for about 40 minutes.  Peel, scoop out seeds, mash squash.  Add dots of butter and whip. Add maple syrup and bake at 350 degrees for about 20 minutes.

Ratings (out of five)
Difficulty *
Taste **

For Thanksgiving, I served this vegetable dish.  However, I used frozen squash instead of fresh squash.  As a result, I had a hard time coordinating the amount of butter and maple syrup to add to the dish. Unfortunately, the dish had the improper proportions and the dish was too liquidity.  I will try again.

Despite the fact that this vegetable dish was not well received, the Thanksgiving dinner was wonderful.  My cousin Paul McCarthy and his wife Chrissy and their children Sean and Kallen  were visiting us from their home in Atlanta, Georgia. We cooked our turkey on the barbecue and enjoyed a great feast!  

I found this recipe on one of my mother Carol Callaghan's handwritten recipe cards.    

Recipe 25- Mozzarella Zucchini Spears

                   
                                           MOZZARELLA ZUCCHINI SPEARS

3 small zucchini

1 T olive oil

1/2 teaspoon salt

1/4 teaspoon basil

2 ounces mozzarella cheese, shredded (1/2 cup)

Cut each zucchini lengthwise into quarters. In a 10 inch skillet over medium heat, in hot oil, cook zucchini, salt and basil until zucchini is lightly browned and tender, about 10 minutes turning occasionally. Sprinkle zucchini with mozzarella cheese and cover skillet. Cook until cheese melts.

Ratings (out of five)

Difficulty *

Taste **

I served this appetizer at the murder mystery party that I hosted for my 50th birthday. I would not recommend this appetizer because it did not plate well and it needed to be cooked about 20 minutes before it was served. Despite the fact that this appetizer was not a hit, the murder mystery party was a smashing success! The solution was Ms. Jade with the revolver in the kitchen.

This recipe was taken out of a magazine and stapled to a recipe card and placed in my mother's recipe box.

Recipe 24- Pumpkin Bread

                                                                PUMPKIN BREAD

2 1/2 C granulated sugar
1 C vegetable oil
4 eggs
3 C all-purpose flour
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 tablespoon baking powder
2/3 C water
1 can pumpkin pie mix (18 oz)
1 C chopped pecans or walnuts (optional)

In a mixing bowl, mix together the sugar and oil. Beat in the eggs one at a time.  In a separate bowl, mix together flour, cinnamon, salt, nutmeg, baking soda, and baking powder.  Add to first mixture alternately with water, mixing well between additions.  Add pumpkin, stir well, then stir in nuts.
Pour into three greased 8 1/2 x 4 1/4 x 2 1/2 inch foil loaf pans. Bake at 350 degrees for 50 minutes.

Ratings (out of five)
Difficulty *
Taste ****

Two months ago, Lindsey started her freshman year at the University of California, San Diego. Caroline and I made this pumpkin bread to place in the first "care package" for Lindsey. My mother would send me homemade pumpkin bread and zucchini bread when I was in college.

My mother had two copies of this recipe in her recipe folder. One was handwritten by her on one of her recipe cards. The other was given to her by her good friend Mary Couglin and asks that my mother please make a loaf for the Historical Society gathering.      

 

Recipe 23- Chicken Style Kiev

                                                              CHICKEN STYLE KIEV

2//3 C butter
1/2 C bread crumbs
2 tablespoons grated Parmesan Cheese
1 teaspoon basil
1/2 teaspoon garlic salt
1/4 teaspoon salt
2 chicken breasts, split (about 1 1/2 pounds)
1/4 C dry white wine
1/4 C chopped green onion
1/4 C chopped parsley

Preheat oven to 375 degrees.  Melt butter in 2 quart saucepan. Meanwhile, combine bread crumbs, Parmesan, basil, garlic salt, and salt. Dip chicken in melted butter then roll in crumbs to coat.
Place chicken in baking dish. Bake for 50 to 60 minutes or until golden brown and chicken is tender.  Add wine, green onion, and parsley to remaining butter.  Pour over and around chicken. Cook for 5 minutes longer.

Ratings (out of five)
Difficulty **
Taste ****

Yesterday, I made this dish for our family dinner. Everybody enjoyed the tender chicken and the favors. I will probably use less butter when I make this recipe again.  In preparing this dish, I learned that green onions are the same thing as scallions!

This recipe comes from my mother's recipe folder found in her kitchen in Lloyd Harbor, New York.

  

Recipe 22- Green Bean Casserole

                                                       GREEN BEAN CASSEROLE

1 (10 and 3/4 oz) can of Cream of Mushroom Soup
3/4 C milk
1/8 teaspoon black pepper
1 1/3 C French's French Fried Onions
2 cans of green beans, drained

Mix soup and milk. Then add pepper, beans, and 2/3 onions in 1 1/2 quart casserole. Stir. Bake at 350 degrees for 30 minutes. Top with remaining onions. Bake for 5 minutes.

Ratings (out of five)
Difficulty *
Taste *****

Growing up on Long Island, at all holiday meals, the Callaghan and McCarthy Families would serve this side dish.  Next week is Thanksgiving and Paul, Chrissy, Sean, and Kallen McCarthy are visiting us from Atlanta, Georgia for the holidays. As a result, I decide to make this side to test it out on the Welch Family to see if they like it.  They loved it! We will most certainly be serving this dish for Thanksgiving next week here in Walnut Creek, California.    

Recipe 21- Blueberry Pie

                                                                BLUEBERRY PIE


1 C sugar
2 1/2 tablespoon corn starch
4 C blueberries
1 tablespoon butter

Bake at 425 degrees for 40 minutes.

Ratings (out of five)
Difficulty *
Taste **

For my big 50th birthday, my husband Steve wanted to buy a blueberry pie, my absolutely favorite dessert.  He called over 7 bakeries and grocery stores in the San Francisco Bay Area but couldn't find any store that sold blueberry pie in early November. As a result, I told him that Caroline and I would bake my own pie.

Caroline and I used a pie recipe from a pie chart that my mother kept with her recipes.  I would not recommend my mother's recipe. The pie was very runny and needed other ingredients (such as flour)  to thicken it.  Despite its problems, the pie tasted great.  We used frozen blueberries as opposed to fresh blueberries because it is not blueberry season. I will continue to search for a better blueberry pie recipe.    

Recipe 20- Butterscotch Brownies

                                                          BUTTERSCOTCH BROWNIES


1 C brown sugar
1 teaspoon vanilla
1 well beaten egg
1/2 C flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 C chopped walnuts

Beat egg well. Add sugar and vanilla to egg: mix well. Put flour, salt, and soda together. Stir into egg mixture. Add nuts, if desired.
Spread batter in greased 8 by 8 by 2 inch pan. Bake at 350 degrees for about 20 minutes. While warm, cut into 16 squares. Cool and remove from pan.

Ratings (out of five)
Difficulty *
Taste *

To serve at her 11 year old birthday party, my daughter Caroline chose this recipe because she loves butterscotch. The brownies had no taste and were a complete failure. As a result, we chose not to serve them at the party.  Despite the failure of the recipe, Caroline's costumed mystery party was a great successful!  The girls had a great time trying to sleuth out the kidnapper.

I found this recipe inside a folder of recipes kept by my mother in her kitchen at 9 Janes Lane, Lloyd Harbor, New York.    

Recipe 19- Baked Tortellini

                                                           BAKED TORTELLINI

1 pound cheese-filled tortellini
1 C heavy cream
salt, pepper, and nutmeg to taste
1 C shredded mozzarella
3/4 C shredded smoked mozzarella
1/2 pound ham, cubed

Boil tortellini in salted water until al dente. Drain and set aside.
In a saute pan, cook cream over medium-high heat until reduced by one-third. Season with salt, pepper, and nutmeg. Butter a baking dish and add half the tortellini. Top with half of the cheese and ham. Repeat, using remaining ingredients and then pour cream on top.
Bake at 375 degrees until the top is slightly crusty, about 20 minutes.

Ratings (out of five)
Difficulty *
Taste *****

This meal was very successful. Peter, who dislikes tortellini, even enjoyed it. I would bake this again.

When I cooked the meal, I substituted smoked cheddar for smoked mozzarella because they did not have smoked mozzarella in the small grocery store that I shopped in.  When I make the meal for the second time, I would like to try it with the smoked mozzarella, not cheddar.

I found this recipe inside a folder of recipes kept by my mother in her kitchen at 9 Janes Lane, Lloyd Harbor, New York.  The recipe is clipped from the February 24, 1985 of Newsday.          

Recipe 18- Chicken Stir Fry

                                                                CHICKEN STIR FRY


chicken
1 1/2 C celery
3/4 C carrots
1 small green pepper
1 small onion in rings
1 tablespoon cornstarch
1/4 C soy sauce
1 can of tomato sauce
1 teaspoon sugar
1/4 teaspoon ginger

Blend cornstarch, tomato sauce, soy sauce, sugar, and ginger to make sauce.

Brown meat. Add onion, carrots, and celery.  Continue stirring. Add green pepper. Stir in sauce. Mix and continue cooking for 4 minutes.

Ratings (out of five)
Difficulty *
Taste *****

This dish was a great success.  The family enjoyed the meat and vegetables and the sauce.  The soy sauce and ginger added a nice interesting flavor.  I will definitely make this meal again.

I found this recipe on one of my mother's handwritten recipe cards.

Recipe 17 - Scalloped Cauliflower

                                                       SCALLOPED CAULIFLOWER


2 packages cauliflower, cooked and drained
1 can cream of celery soup
1/3 C milk
1/2 C grated sharp cheddar cheese

Place cauliflower in casserole. Combine soup, milk, and cheese and pour over cauliflower.  Bake at 350 degrees for 30 minutes.
Add, if desired, the last 5 minutes of baking time, 1/4 cup of buttered bread crumbs or flavored stuffing.



Ratings (out of five)
Difficulty *
Taste **

Although cauliflower is generally liked by my family, this recipe was not a hit.  The taste was very bland.  If I make the recipe again, I will most certainly add the bread crumbs for added flavor.

I found this recipe on one of my mother's handwritten recipe cards.

Recipe 16- Chocolate Silk Pie (French Chocolate Pie)

                                                               CHOCOLATE SILK PIE
                                                           (FRENCH CHOCOLATE PIE)

1 frozen deep-dish pie crust (9 inch), thawed
1 1/2 pkg (4 oz each) BAKER'S semi-sweet chocolate ( 6 oz), broken into pieces
10 tablespoons butter, softened
2/3 C sugar
1 tsp vanilla
3/4 C cholesterol-free egg product
1 C thawed COOL WHIP Whipped Topping

Ratings (out of five)
Difficulty *
Taste *****

For my daughter Caroline Welch's 11th birthday, I made this pie for our family celebration.  Her favorite pie is Chocolate Pie. The family enjoyed this sweet dessert.

My mother kept a similar recipe to the one above in her recipe folder in her kitchen in Lloyd Harbor, New York.  My mother's recipe was found on the back of an old  Cool Whip cover. The price of Cool Whip was 75 cents at the time.   I began to prepare my mother's recipe for chocolate pie BUT I noticed that her recipe called for 2 uncooked eggs.  I presume that back in the 1970's eating uncooked eggs was not seen as a signifiacant health risk. I went to the internet and researched chocolate pie recipes.  The above recipe is the current recipe ( 2013) provided by COOL WHIP for making chocolate silk pie.  The recipe is essentially the same as my mother's recipe but calls for cholesterol-free egg product instead of eggs.      

  

Recipe 15- Dessert Bars (Variation on 7 Layer Bars)

                                     
                                                                 DESSERT BARS
                                                   (VARIATION ON 7 LAYER BARS)


3 tablespoons of butter
1/2 package of white cake mix
1 1/2 C miniature marshmallows
1 package (6 oz.) of semi-sweet chocolate pieces
1 can (3 1/2 oz.) flaked coconut
1 C broken mixed nuts
1 can (14 oz.) sweetened condensed milk

Heat oven to 350 degrees. In oven, melt butter in well greased oblong pan, (13x9x2). Rotate pan until butter covers bottom. Sprinkle cake mix (dry) in pan. Sprinkle marshmallows, chocolate pieces, coconut and nuts on cake mix in order listed. Pour milk evenly on top.

Bake about 30 min. or until golden brown. Run knife around edges to loose sides. Cool. Cut into bars.

Ratings (out of five)
Difficulty *
Taste *****

For the past several years, I have been a member of a bible study.  Several times a year, I host the bible study at my home for lunch.  I made these dessert bars and they were a tremendous hit. They are a variation on the 7 Layer Bar and equally simple to make. Note that the nut that I used in this recipe was hazelnut.

I found this recipe in the Lloyd Harbor Elementary School Cookbook (my elementary school), cir. 1973.  My mother, Carol Callaghan, is credited with submitting this recipe to the school cookbook.

  

Recipe 14- 7 Layer Bars (Aka Fudgie-Scotch Squares or Magic Cookie Bars)

                                                                    7 LAYER BARS
                                ( FUDGIE-SCOTCH SQUARES OR MAGIC COOKIE BARS)


1/4 C butter
1 and 1/2 C graham cracker crumbs
1 package (1 Cup) chocolate chips
1 package (1 Cup) butterscotch morsels
1 C flaked coconut (optional)
1 can (14 oz) condensed milk
1/2 C chopped nuts (optional)

Melt butter in 9 by 13 well greased baking pan. Sprinkle graham cracker crumbs evenly over the butter. Layer next three ingredients ( chocolate chips, butterscotch morsels, and coconut). Pour condensed milk over top. Sprinkle with nuts. Bake at 350 degrees for 30 to 35 minutes. Cool for 45 minutes and then cut into 1 and 1/2 inch squares.

Ratings (out of five)
Difficulty *
Taste *****

For the last four years, we have hosted the annual Rancho San Miguel Swim Team Bunco Fundraiser at our house.  I served these treats at the fundraiser.  The bars were very simple to make and they were a big hit!

My mother, Carol Callaghan,  had two copies of this recipe in her kitchen. One is written is her handwriting and it titles the recipe as " 7 Layers". The other is a printed recipe that titles the recipe, "Fudgie-Scotch Squares".  After making the recipe, I spoke to my Aunt Aurelie McCarthy and she referred to the recipe as "Magic Cookie Bars".   Whatever the title, I will certainly make this simple recipe again.          

Recipe 13- Apple-Nut Coffee Cake

                                                            APPLE-NUT COFFEE CAKE


Cake Ingedients
2 C  flour
1 C sugar
1/2 C sour cream
1/2 C butter, softened
1/4 C milk
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
2 medium (2 Cups) cooking apples, peeled and chopped (McIntosh).Peaches can be substituted for apples.

Topping Ingredients
1/2 C chopped walnuts or pecans
1/2 C firmly packed brown sugar
2 tablespoons butter, melted
1 tsp ground cinnamon

Heat oven to 350 degrees.  Combine all cake ingredients, except apples, in large mixer bowl.  Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).  Gently stir in apples by hand.  Spread batter into greased 13 by 9 inch baking pan.
Combine all topping ingredients in small bowl. Sprinkle over batter.  Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Ratings (out of five)
Difficulty **
Taste *****

My favorite aunt, Aurelie McCarthy, provided me with this recipe. Aunt Aurelie has made this breakfast treat for several holiday gatherings.  I made this recipe for a morning get together with friends. It was a great dish to serve with  tea/coffee on a chilly fall morning.

 
 

Recipe 12- Pineapple Upside Down Cake

                                                     PINEAPPLE UPSIDE DOWN CAKE


1/2  C butter
2 C brown sugar
1 large can of sliced pineapple
1 jar of maraschino cherries
yellow cake mix

Put melted butter into a 9" by 13" baking pan. Sprinkle 2 cups of brown sugar evenly over the butter. Drain a large can of sliced pineapples and cover the bottom of the pan. Drain a jar of maraschino cherries and place cherries( without stems) on top of pineapple. Set aside.
Prepare a standard yellow cake mix.  Carefully spoon the cake batter over the pineapple mixture.  Bake the cake for 40 minutes at 375 degrees. Cool. Place a platter on top of the pan and turn over.  Serve.

Ratings (out of five)
Difficulty *
Taste****

In celebration of my husband Steve Welch's fiftieth birthday, we made his favorite childhood dessert- Pineapple Upside Down Cake.  We emailed his mother, Ellen Welch, and requested her Pineapple Upside Down cake recipe. She kindly gave it to us.

Peter, Caroline, and I followed her recipe. We prepared the cake in a bundt pan. The cake was enjoyed by all!    

Recipe 11- Pasta Primavera Salad

                                                      PASTA PRIMAVERA SALAD

I package (16 oz.) Rotini pasta
3/4 Cup Fresh broccoli
3/4 Cup  Baby Carrots
1/2 Cup sliced Red Bell Pepper
1/2 pound sliced boiled ham, slivered
1/3 Cup grated Parmesan Cheese
Lettuce
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Vinegar
2 Tablespoons Fresh Parsley, chopped
1 Tablespoon Fresh Lemon Juice
1 Teaspoon dried Basil
2 Garlic Cloves, minced
salt and pepper to taste

In a small mixing bowl, whisk together parsley, vinegar, lemon juice, basil, and garlic.  Add olive oil in a steady stream while whisking. Add salt and pepper to taste.  Place Italian dressing to side.

Cook pasta as directed on package.  Steam broccoli and carrots. Combine vegetables, pasta, ham, cheese, and Italian dressing.  Mix lightly.  Chill.  Serve on lettuce-lined plate.

At Caroline's school, Walnut Acres Elementary School, there is an annual "Top Chef" style cooking competition.  Caroline entered this recipe in the competition in the salad category.  Unfortunately, her recipe was not selected and she did not advance in the competition.  Even though she did not advance, she and I had a fun time selecting a tasty, healthy, and well plated  dish.  The recipe was from my mother's kitchen.  

 

Recipe 10 -Tiramisu Cake

         
                                                            TIRAMISU CAKE

1 8 ounce container mascarpone cheese or 1 8 ounce pkg. cream cheese, softened
1/2 C sifted powdered sugar
3 tablespoons coffee liqueur
2 C whipping cream
1/4 C powdered sugar
2 tablespoons coffee liqueur
1 8 to 10 inch round angel food cake
3/4 C strong black brewed coffee
1/4 C coffee liqueur

Combine mascarpone or cream cheese, 1/2 cup powdered sugar, and 3 tablespoons liqueur.  Beat with an electric mixer on medium till blended and smooth.
In another bowl, combine whipping cream, 1/4 cup powered sugar, and 2 tablespoons liqueur;  beat until stiff peaks form. Fold 1/2 cup of the whipped cream mixture into the mascarpone mixture.
Use a serrated knife to cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter. With a long tined fork, poke holes in the tops of the layers.
In a small bowl, combine coffee and 1/4 cup of liqueur: drizzle over each layer.  Spread the first layer with a half of the mascarpone filling.  Add a second layer and remaining filling.  Add third layer. Frost with remaining whipped mixture.  If desired, cover and chill for up to 2 hours.

Ratings (out of five)
Difficulty **
Taste ***

To celebrate the return from our Italian family vacation 2013, Lindsey and I made this recipe. The tiramisu had a very strong coffee favor which was not well received by the family.
My mother clipped this recipe from the May 1994 edition of Better Homes and Gardens. She kept this recipe in her recipe folder in her kitchen in Lloyd Harbor, New York.

Recipe 9 - Fettuccine Florentine

                                                       
                                                       FETTUCCINE FLORENTINE


1 ( 12 ounce) package fettuccine noodles
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 onion, chopped
1 C reduced fat ricotta cheese
1 C skim milk
salt and pepper to taste

Prepare the fettuccine according to package directions, omitting any oil and salt. Drain and set aside. While the pasta cooks, squeeze the spinach of any liquid.  In a large skillet, heat the olive oil and saute the onion over medium heat until tender, about 5 minutes, stirring occasionally. Add the spinach and cook, stirring until the mixture is heated about 5 minutes. Stir in the ricotta cheese, and milk, mixing well. Season with salt and pepper.  Add the cooked fettuccine to the pan and toss.

Ratings (out of five)
Difficulty *
Taste *****

This summer, we took a 2 and 1/2 week vacation to Italy. To conclude our Italian summer, Lindsey and I cooked an Italian dinner for the family.  Lindsey chose the Fettuccine Florentine as the main meal.

The meal was a huge success! All our family members are spinach lovers so it was the perfect chose. Spinach is my favorite veggie. I will have to serve this meal again soon.

I found this recipe inside my mother's recipe folder kept in her kitchen in Lloyd Harbor, New York.          

Recipe 8 - Poppy Seed Sherry Cake

                                                         POPPY SEED SHERRY CAKE


I box Duncan Hines Yellow Cake Mix
1 pkg. French Vanilla instant pudding
1 C sour cream
1/2 C oil
1/2 C cream sherry
4 eggs
1/3 C poppy seeds


Mix all ingredients together.  Pour into a well buttered bundt pan.  Cook for 50 to 60 minutes at 350 degrees.
When cool, sprinkle with powdered sugar.

Ratings (out of five)
Difficulty *
Taste ****

On Wednesday, Caroline (5th grade) and Peter (11th grade) started school. Every year, on the first day of school, my friends and I have a Back to School Breakfast. I have hosted the breakfast for the past several years. This year, Caroline and I baked the Poppy Seed Sherry Cake to serve at the Breakfast. The cake did not have a strong taste but it was a nice simple morning treat. The cake did look pretty since we made it in a bundt pan.

The recipe came from my mother's folder of recipes kept in her kitchen at 9 Janes Lane, Lloyd Harbor, New York. My mother actually had two copies of this recipe in her folder.

    

Recipe 7 - Chocolate Chip Cake

                                                      CHOCOLATE CHIP CAKE



1/4 C butter
1 C sugar
2 eggs
3 oz. cream cheese softened
1 tsp. vanilla
6 oz. chocolate chips
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 C milk

Cream butter and sugar.  Add eggs, flour, baking powder, milk, vanilla, and cream cheese.  Blend in chocolate chips. Bake in a greased pan at 350 degrees for 45 minutes.

Ratings (out of five)
Difficulty *
Taste *****

Yesterday, we celebrated my daughter Lindsey's 18th birthday with this Chocolate Chip Cake.  Caroline, Caroline's very close friend Catherine DeVincenzi, and I baked the cake.  I got the recipe from my mother Carol Callaghan's recipe cards. It says on the card that the recipe came from my mother's good friend Mary Coughlin.

The cake was enjoyed by all!  Several family members felt that this cake could be served as a breakfast coffee cake.  It tasted very similar to a chocolate chip muffin.      

Recipe 6- Marbled Brownies

                                                          MARBLED BROWNIES


2 packages (3 ounces each) cream cheese
5 tablespoon butter
1/3 C sugar
2 eggs
2 tablespoons flour
3/4 tsp vanilla
1 package Duncan Hines Brownie Mix, Family Size

Soften the cream cheese and butter. Beat together. Add the sugar, eggs, flour, and vanilla.  Beat until smooth and set aside.
Prepare the cake-like brownie batter as directed on the package.
Pour half the brownie layer into a greased 13 x 9-inch pan.  Pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife.
Bake at 350 degrees for 35 -40 minutes. Cool.

Ratings (out of five)
Difficulty *
Taste *****


We served this dessert at the Welcome to Pine Creek Road Party that we throw for our new next door neighbors, the Skopec Family. The brownies were the most popular dessert at the event.  The cream cheese added a nice touch to the standard brownie.

I found this recipe inside a folder of recipes kept by by mother in her kitchen at 9 Janes Lane, Lloyd Harbor, New York      

Recipe 5- Lemon Bars

                                                                   LEMON BARS

3 eggs
1/3 C butter softened
1 pkg lemon cake mix
1 C granulated sugar
1/2 tsp baking powder
1/4 tsp salt
2 tsps grated lemon peel
1/3 C lemon juice
Confectioner's sugar

Heat oven to 350 degrees.
Mix 1 egg, butter and cake mix (dry) until crumbly. Reserving 1 cup of the mixture, put remaining mixture lightly in ungreased oblong pan (13x9x2).  Bake for 12 to 15 minutes.
Beat 2 eggs, granulated sugar, baking powder, salt, lemon peel, and lemon juice with a rotary beater.  Pour over the crust.
Sprinkle reserved crumb mixture. Bake about 15 minutes.
Sprinkle with confectioner's sugar.  Cool.

Ratings (out of five)
Difficulty *
Taste ****

Several weeks ago, we hosted a Welcome Party for our new neighbors, the Skopec Family. We served several desserts, including lemon bars. My mother, Carol Callaghan, served this dessert often when she entertained women from the many organizations that she belonged to, such as the American Association of University Women, the Lloyd Harbor Historical Society, and her Investment Group.  I found this recipe on one of my mother's handwritten recipe cards.

The lemon bars were a success.  They were a nice choice for a hot summer evening.  They were light and sweet.    

Recipe 4- Father's Day 2013

                                            GLAZED FRESH STRAWBERRY PIE


3 pints strawberries, washed and hulled
1 C sugar
3 1/2 tablespoons corn starch
1/2 C water
1 baked (9 inch) pastry shell

Mash 1 pint strawberries
In 3-quart saucepan stir together sugar and corn starch.  Gradually stir in water and mashed berries until smooth.  Stirring constantly bring to boil over medium heat and boil 1 minute. Cool.
Arrange berries in pastry shell.  Spoon glaze over. Chill.

Makes 8 servings

Ratings (out of five)
Difficulty *
Taste ***

On Father's Day, Lindsey, Caroline, and I made this recipe for my husband,
Steve. We choose this recipe because Strawberry Shortcake is his favorite dessert and this is a twist on his favorite.

The recipe was found with my mother's cookbooks.  It says on the top of the recipe "in answer to your request for recipes demonstrated on TV."  It appears that my mother sent for the recipe after seeing it on TV.  Perhaps, it was a recipe of Mr. Food's, one of her favorite television chef at the time.  The notation at the bottom of the recipe indicates that the recipe was broadcast on TV on October 14, 1977.    

Recipe 3-Stuffed Baked Potatoes

BAKED STUFFED POTATOES

4 large Idaho potatoes
1/2 C sour cream
1/4 C milk
4 tbsp. butter
3/4 tsp salt
pepper

Bake potatoes for 1 1/4 hour at 400 degrees.
Slice in half and scoop out potatoes.
Add sour cream, milk, butter, salt, pepper in large bowl. Beat until creamy.
Put back inside potato. Bake for 20 minutes at 400 degrees.

Ratings(out of five)
Difficulty *
Taste****

Yesterday, as a side dish to the Beef in Wine Sauce meal, I served baked stuffed potatoes. I got the recipe from my mother Carol Callaghan's recipe card.

I chose this side dish because my mother used to serve it at all our holiday dinners and it was my favorite potato dish.  Traditionally, when the Callaghan and the McCarthy families ate prime rib at Christmas and Easter, and turkey at Thanksgiving, we would also have this favorite side dish

.

Recipe 2- Beef in Wine Sauce

BEEF IN WINE SAUCE

3 lb. boneless beef chuck cut in 1 1/2 to 2" cubes
Garlic powder
2 cans (10 1/4 oz. each) condensed golden mushroom soup
1 env (1 3/8 oz.) onion soup mix
3/4 c. dry Sherry
1 8oz. can sliced mushrooms, drained
1 bag (20 oz.) frozen sliced carrots

Sprinkle meat lightly with garlic powder.  Put in heavy casserole or Dutch oven pan.
Mix together remaining ingredients, except carrots.
Pour over meat.  Mix well, cover and bake in preheated 325 degree oven for 2 1/2 hour or until meat is
tender.  Add carrots during last 30 min. of baking.
Serves 6-8 people

Ratings (out of five)
Difficulty *
Taste ***

Yesterday, I served the Beef in Wine Sauce recipe to my family. The meal would have been better if
I had cooked it for longer.  The beef was a bit tough. However, the sauce had a nice favor. I recommend serving the meal with rice.

I found this recipe in the Lloyd Harbor Elementary School Cookbook (my elementary school), cir. 1973.  My mother, Carol Callaghan, had two recipes printed in the cookbook.  The Beef In Wine Sauce recipe was one of her entries.

The Beginning- Mother's Day 2013

           BLUEBERRY CREAM PIE


9" graham crust pie shell
8 oz. package of cream cheese(softened)
1 C confectioners sugar
1/2 pint of heavy cream
can of blueberry pie filling
sliced almonds(optional)


Mix cream cheese and sugar.  Beat mixture until smooth.  Place in graham pie shell.
Add layer of  sliced almonds.
Whip 1/2 pt. of heavy cream. (do not add sugar to whipped cream)
Layer whipped cream.
Add can of blueberry pie filling.
Serve

Ratings (out of five)
Difficulty *
Taste ****

Yesterday, my daughters Lindsey and Caroline made this recipe for me for Mother's Day.  They choose the recipe because blueberry pie is my favorite dessert. 

The recipe is in my mother Carol Callaghan's handwriting and it is written on my college monogrammed notepaper.  The notepaper has my former address of 211 St. Mary's Hall, LeMoyne College, Syracuse, New York 13214.   This was a great recipe to begin my Callaghan Recipe Book journal.