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Sunday, December 25, 2011

Potato Tuscanna Soup

The recipe for Potato Tuscanna Soup was originally given to me, by my friend Leslie Worst. I changed the recipe slightly (very very slightly) to make it my own.  Thank you so much Leslie.  My family just loves it!

2 pounds Bulk Italian Sausage
1 tsp Red Pepper Flakes
4 Slices Thick Cut Bacon
1 large Chopped Onion
2 Heaping Teaspoons Chopped Garlic
8 Medium Potatoes
2 Boxes Chicken Stock
3 or 4 cupsChopped Kale


1. In a large Dutch Oven, brown 2 lbs loose (No casing) Italian Sausage in 2 Tablespoons of Olive Oil and 1 tsp red pepper flakes.  (Be Careful with the red pepper flakes, 1 tsp goes a long long way)
2.  Remove Sausage and Pepper Flakes to large bowl.
3.  In the same Dutch Oven, brown 4 thick sliced bacon strips, cut into small pieces and 1 large chopped onion. You may need to add another tablespoon of EVOO.  After the bacon and Onion are browned, add 2 heaping teaspoons of minced Garlic, (I use the pre-chopped Garlic in Olive Oil, cause I am lazy!) that you can now purchase in any grocery store near the produce department.  Remove the Bacon, Onion and Garlic to the bowl that has the Sausage and Red Pepper Flakes. 
4.  Wash, pat dry and chop in bite sized pieces, 8 medium or 6 large red skin potatoes. No need to peel, unless you choose.  However if you are using "older" potatoes, you will have to indeed peel them!
5.  Add 2 more tablespoons of Olive Oil into the Dutch Oven, if necessary (over those browned bits, left over from the meat/onion mixture)  Add the potatoes and cover with a lid.  Brown the potatoes slightly.  (Maybe 5 minutes or so, but stir often!)
6.  Add 2 boxes of chicken stock(32 ounces each) to the potatoes.  Add the meat mixture back in to the broth and simmer on low for about 20 minutes. 
7.  Add 2 cups of half and half to the mixture and simmer another 10 minutes.  Maybe you don't have enough half and half....  Canned Milk mixed with regular milk will work too!
8.  Add 1 bunch of kale (about 1/2 lb) chopped into bite sized pieces to the soup
9.  Add 1/2 cup good Parmesan Cheese and keep a bit extra for topping later in a bowl.

Just Fabulous anytime, but especially on a Cold Winter Day!

Tree Bark - A Saltine Cookie!!!

The recipe for Tree Bark was given to me by my friend Angie at Conway Chiropractic.  I've used it more times than I can remember.  Tastiness rating is 4 out of 4 Stars. Ease in preparation is 4 out of 4........  However,  please never have young children around.  The preparation is "Molten Hot Lava". 

1 Sleeve of Saltine Crackers
1 cup of butter
1 cup of brown sugar
12 ounce bag of Chocolate Chips
1 cup of Chopped Nuts
1.  Line a Cookie Sheet 15x10x 1 with Foil and then spray the foil with non stick cooking spray. 
2.  Line 1 sleeve of Saltine Crackers over the foil.  You may have to break a few of the crackers to fit on 1 side.
3.  In a heavy stainless steel cooking pot on the range, bring to a rolling boil 1 cup of butter and 1 cup of brown sugar. (Never ever use margarine or Oleo).   Pour the butter and brown sugar mixture over the crackers.
4.  Bake in 350 degree oven for 6 to 9 minutes. (Watch carefully that the mixture doesn't burn. 
5.  Remove from oven very carefully and sprinkle with 12 oz bag of Milk Chocolate Chips or semi-sweet chocolate chips. As the chips begin to melt, spread them over the saltines with the back of a spoon.
6.  Sprinkle about a cup of coarsely chopped nuts, over the top of the melted chocolate  (any kind works wonderfully).  Sometimes, I chop the nuts coarsely, sometimes, I don't! 
7.  Cool for about a half hour and then refrigerate until hard.  Peel off the foil.  Break into large pieces and store in an airtight container in the frig or freezer.  Right before serving, you can break the "tree Bark" into smaller pieces.

Tree Bark looks great on a mixed cookie tray and is also great to give as a gift in a pretty pastry box with a nice ribbon.   I would think that you could use variations such as white chocolate or butterscotch chips, instead of chocolate.  Even dried fruit would work, instead of nuts.  Enjoy!

Your Dad's Surprise 60th Birthday Party


I like this picture of your Pappa Bear and Mamma Bear at your Dad's surprise 60th Birthday party, in November of 2011.  We've been Mamma and Pappa Bear for over 24 years now!!!! How weird is that!.  How did you kids, get so old and we stayed so young!!!!!



Thursday, December 8, 2011

Holiday Cheese Ball or Log

This recipe came to me,  by way of a Lady in Hopewell.  I can't remember her name and I'm sure she has since passed on.  Her recipe will long live in the Sedar household!  Your Dad and I always do this together.  He is the "hand" mixer!

4 or 5 Packages (8 oz each) of Cream Cheese
2 Jars (approx 12 oz each) Old English Cheddar Cheese Spread
1/4 lb Blue Cheese Crumbles
2 tsp Chopped Fresh Parsley
Splash of Hot Sauce
Splash of Worcester Sauce
1 1/4 lbs of chopped Walnuts

Place all three Cheeses in a large mixing bowl and soften for approximately 1/2 hour.  Add the chopped parsley, Hot Sauce and Worcester Sauce.  Cover your hands with large plastic bags or Surgical Gloves and mix together the cheeses, parsley and 2 Sauces, just until combined.  Divide the mixture into about 5 or 6 sections using a knife.  Roll each section into a ball or log shape. Refrigerate about an hour because the mixture would have become quite soft, because of the warmth of your hands. Place about a quarter of the chopped nuts onto a plate or pie pan.  Roll each of the balls or logs into the chopped walnuts,  coating your cheese ball or log quite heavily. Brush off excess nuts back onto your plate.  (Add more of the unused chopped nuts as needed). Wrap each nut coated cheese ball or log immediately in plastic wrap and place in your Meat or Vegetable Crisper in the Frig.  These cheese balls store quite well for up to 2 weeks.  Otherwise freeze. 

Notes:  The longer the Cheese balls stay in the frig, (up to two weeks) the more aromatic and aged they become!!!! I usually make mine a week or so before Christmas and use them all by New Years Day!

These are perfect appetizers for entertaining at your home or a Pot Luck Party. Don't forget the crackers!  Place an individual cheese ball or log in the center of a pretty serving platter and fan crackers of your choice around the outside of the cheese ball.  I've also used a larger platter and added some Green, Yellow or Red Peppers, Celery, Carrots, grape tomatoes,  etc. here and there.  Great Looking and a very Tasty Display.  Enjoy!

Here in the Greater Pittsburgh Area Grocery Stores, the total cost of all the  Cheese Balls should be less than $20.00, if you watch the local sale flyer's or use Manufacturer Coupons. You can buy the horribly prepared cheese balls/logs in the deli section of your favorite grocery store for about $5.00 or $6.00 each.  Do the math, kids! My Cheese creations are better tasting, less expensive and is something your Dad and I enjoy doing together! We make memories and have a lot of fun!

Former Farmer, Wife and Mother!

Dear Nicholas and Lucas,

In 2005, I began to think about writing a cookbook for you. You were both very young men then.  Lucas, I believe you were about 15 and Nicholas about 18 years old!

I suppose, the thought of writing a cookbook was due to how I grew up.  I watched my Mom, Dad, some Aunts and mostly Grandma Kate, Pappy Emiel and Grandma Emma prepare excellent 'budget friendly" meals for our family.  However, those recipes were usually not written down.  So, when I began to prepare some of them for your Dad and you guys, I prepared from Memory.  Being that you boys didn't cook much with me, you would have no memory of the preparation of meals.  I.E  The Cookbook was created!

I began "physically" writing the first cookbook in April of 2007 and finished it just in time for Christmas of 2007.  Remember, I'm writing this Blog based on the first cookbook.  So, I'm actually reading the original Cookbook, while I write.  Do you remember your copies?   There were 3 sets of the Cookbook. I typed the recipes in word, saved them on floppy disks, printed one copy, purchased 3 "three" ring binders with clear plastic sleeves, made 2 more copies at Staples and there we were! I printed 3 Title Pages, wrapped up the "homemade gift" for each and tossed them under the Christmas Tree.

Nicholas, you took your copy away to College and "cooked".............You called home sometimes, to clarify this or that and then you enjoyed cooking!  That was my plan, all along!  You have even updated and "branded" a few of those recipes your own!  We just love your Chili.  It's much better than mine!

Lucas, you threw your copy into the top of your bedroom closet for a few more years.  Eventually, you took your copy off to college too and then you cooked!!!!!  Just like your brother, you would call home now and then for clarification or a recipe that wasn't even printed in the book.  I clearly remember in the spring of 2011, you were on "dinner" duty when you roomed with the girls at school.  Once, you called home for the recipe of Pizza Burgers.  Of course, you were a success!

The Title of my first recipe book was The Sedar Family Cook Book and Helpful Hints!

My copy is a bit tattered and well used and worn now. I would guess the other 2 copies are too.  Well, now it is December of 2011, the new book is born, via blogger. This isn't just a cookbook and helpful hints.  It includes all kind of wonderful things that I want to tell you! Please keep in mind, some of the recipes in this blog are the same as the original book, most are slightly different, some of the old recipes are not included at all and some of the recipes are brand new! 

WHEW WHEW!  Please enjoy my Blog, composed just for my boys!