Family Recipes Along the Way

Ingredients: French bread Roast Turkey breast sliced (or you can use the carving board turkey lunch meat) Whole Berry Cranberry Sauce Provolone Olive Oil To assemble: Slice french bread into 1 inch slices.  Layer a slice of bread with sliced turkey.  Spoon cranberry sauce onto the turkey.  Top with a slice of Provolone.  Top with the other slice of bread.  Brush with olive oil and place on a preheated panni grill with the olive oil brushed side down.  Brush the top with olive oil.  Grill until golden brown. If you do not have a panini grill you can use a cast iron grill pan set on med-high heat.  Cover a brick with aluminum foil to use as a press.

3 Tbsp. honey 1 1/2 Tbsp. Rice Vinegar 1/4 c. Mayonnaise 1 tsp. Dijon mustard 1/8 tsp. Sesame oil

3/4 cup sugar 1/4 cup all-purpose flour 1 16 - ounce package frozen unsweetened blackberries or 3 cups fresh blackberries 2 tablespoons butter, cut into small pieces 1 tablespoon sugar single pie crust Pre-heat oven to 375.  Mix sugar and flour in a large bowl.  Add berries and toss to coat.  Place berries into a greased 8x8 baking dish.  Dot with butter.  Cover with pie crust.  Sprinkle pie crust with 1 tablespoon sugar.  Bake for 45-50 minutes

25 -28 Tomatoes 2 large onions , minced 4 garlic cloves , minced 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon cracked pepper 1 tablespoon sugar 2 tablespoons parsley , chopped 1 tablespoon oregano 1 tablespoon basil 1 teaspoon rosemary 1 teaspoon celery seed 2 teaspoons ...

For coffee and chocolate lovers this is an easy recipe. 1 box of Bakers semi-sweet chocolate, broken into squares 1/3 cup of sweetened condensed milk 1/4 cup brewed coffee Put all ingredients into a glass bowl and microwave on high for 2 min.  Stir until it is well blended and silky smooth Stir in 1/2 cup of chopped nuts. Put in the refrigerator to chill for at least 2 hours.  Scoop out and roll into 1" balls and roll in ground coffee.  If you think the coffee is a bit much you can roll in crushed cookie crumbs, powdered sugar, nuts, or whatever else you like. 

15 lbs of tomatoes (peeled and seeded) 2 med onions, chopped 1 red bell pepper, chopped 5 cloves of garlic, minced 1 Tbls vegetable oil 2 Tbls fresh basil 1 tsp salt 1/2 tsp black pepper 1 Tbls sugar 1 tsp dried parsley 1/2 tsp red pepper flakes (optional) 2 Tbls dried oregano 2 bay leaves dash of Worcestershire sauce 1 small can of tomato paste {optional; use if your sauce is not thick enough for you} 1/4 c lemon juice (from a bottle; used to acidify) Sauté the onions, garlic, and peppers until they are translucent.  If done of low heat no oil is necessary.  Add tomatoes and spices and simmer until it reaches the desired thickness.  I use an immersion blender to blend it because I'm not fond of chunky style sauce, but you don't have to do that.  Pour into hot, sterile jars to 1/4 inch headspace.  Remove bubbles, wipe rims and put the lids on.  Process in a hot water bath for 40 min. for quarts.  Remove, set...

12 onions 24 bell peppers (red or green or a combination of both) 2 cups of white vinegar 2 cups of sugar 3 Tablespoons of canning salt Finely chop peppers and onions. I use my Kitchen Aid Mixer attachment but you can also use a food processor, or chop them by hand.  After chopping, drain any liquid off of them and put them in a large stock pan.  Add enough water to cover and let it stand for about 5 minutes.  Do NOT drain. Add vinegar, sugar, and salt.  Bring to a boil and boil for 5 minutes. Ladle into hot, sterilized jars leaving 1/2 inch head space.  Remove bubbles.  Wipe rims of jars and put lids on.  Process in a water bath for 10 min. for pints, 20 min. for quarts.  Makes about a dozen pints or 6 quarts.