Posted on 02/25/2013 3:41:27 PM PST by carlo3b
For our traditional Italian Roman Catholic family, Lent is a very special time of prayer, penance, sacrifice and good works in preparation of the celebration of Easter..
I have searched the internet researching the various ways that this wonderfully religious season is celebrated from it's earliest biblical beginnings..
Since the earliest times of the Church, there is evidence of some kind of Lenten preparation for Easter. It starts with Ash Wednesday, when Catholics had their foreheads marked with ash crosses, a symbol of penance signaling the start of Lent. During the 40 days leading up to Easter, Catholics also fast and abstain from eating meat on Fridays; some will even give something up for Lent..
Let us start with the word Lent, which means "springtime." Weather permitting, people view spring as a time of growth, a period when new life emerges from the deathlike state of winter. Hence the name, this theme of death and rebirth plays a vital role in the Lenten journey..
In the early centuries, Lent was a time of preparation for those who would be baptized at the Easter vigil, the main time individuals were baptized in those days, emphasizing that the dying and rising aspect is central in the ritual of baptism because. In baptism, we die and rise with Jesus..
Early Lenten seasons only lasted two or three days, and those who would be baptized fasted in order to purify their bodies of sin. Gradually the time period expanded, depending on the time and place, and by the fourth century the church had established its current 40 day Lenten season..
The number 40 has biblical significance. In the story of Noah's ark, it rained for 40 days and 40 nights. Moses journeyed with the Israelites for a period of 40 days in the desert. Jesus later spent 40 days in the desert where he resisted sin..
Around the fifth century, when the practice of infant baptism became more the norm, Lent evolved as a period of penance for public sinners and for those who wanted readmittance to the church. The most notorious public sins of the time were murder, adultery and apostasy -- the sin of denying the faith..
Eventually Lent emerged as a season for the whole church to engage in penance in preparation for Easter..
On Ash Wednesday, the first day of Lent, Catholic foreheads around the globe were marked with an ashes. The symbol of ashes dates back to ancient times when they were sprinkled on persons engaging in penance..
In attempt follow Christ's model and live better lives, Catholics have three traditional disciplines when it comes to Lent: fasting, almsgiving and prayer. Perhaps fasting is the first of these traditions that comes to mind when one thinks of Lent. The big question is why. Why fast or abstain from meat during Lent?
There is no one answer to this question, but rather, there are a number of theories..
Since ancient times, different cultures have used fasting as a way to prepare for ritual. Fasting is a way to heighten the senses because being hungry can make one more alert. When people ate nothing the two or three days leading up to Easter, chances are they would be very alert during the Easter celebration..
Most historical documentation indicates that fasting is needed to prepare for a feast. There's not a feast without a fast. You can't truly appreciate the loss of something until you give up that something..
In addition, it may have been essential for people to fast at certain times of the year. Food supplies were low after the winter, and fasting may have been a way to ration the food supplies so that people would survive until the harvest..
Fasting is also seen as a means of purifying the body so as to gain control over desires and passions..
Here is an Eastern Orthodox response to the reason for fasting during lent, from the ministry of the Russian Orthodox Church;
First: it's a self-imposed discipline. Christians fast as a way of saying "no" to impulses.
Second: fasting is consciously intended to lower our energy level. The less energy we have, the less energy we have to "sin." (I put that in quotes because in Orthodoxy we have a very dynamic concept of "sin." It doesn't mean the same thing it means to most people.)
Third: the lower energy level makes it much easier to pray.
Fourth: we want to remember the poor, and the experience of fasting helps do this. (In fact, Christians are to use the money saved as "alms"-- not to be given through and to institutions, but to be given personally to disadvantaged persons.)
The Catholic church views fasting as a way to deepen our appreciation of Christian values, by reflecting on our lives, expressing sorrow for our sins and showing solidarity with the poor and hungry..
It is also important to note that fasting has been defined differently over time. In the past, it meant not eating at all. Now the Catholic practice is to fast on Ash Wednesday and Good Friday, meaning that people are only allowed one full meatless meal (and possibly two smaller meatless meals, depending on one's needs) each day..
The practice of abstaining from meat on Fridays may have grown out of respect for the day Jesus was sacrificed. We remember his death by not eating flesh on Fridays..
Fasting regulations and norms have also differed over time. According to "The Essential Lenten Handbook," compiled by Fr. Thomas M. Santa, CSsR, and published in 2000 by Liguori Publications, one of the most traditional Lenten practices was that of not eating any eggs or milk during Lent. The money not spent on dairy products was collected and donated to the church. The tradition of giving Easter eggs grew out of this practice because "that which was prohibited was given as a gift to celebrate the end of the season," Santa wrote..
The practice of giving Easter eggs as a symbol of the death and rebirth of Easter. The chicken coming out if its egg -- it's tomb -- symbolizes new life..
After the Second Vatican Council, fasting regulations became less strict, putting more responsibility on individuals rather than mandating them. Thus, the idea of fasting has been extended into other things. Today it's common for people to give up things like sweets, TV or video games for Lent..
The second Lenten discipline, almsgiving, easily follows from the practice of fasting. By eating simply, Catholics are better able to relate to the poor. The are also able to save the money they would have spent on food and donate it to the less fortunate. In addition to money, people also donate their time and service as they reach out to the needy in their communities..
The last discipline is prayer, and that occurs in many different ways throughout Lent. The Stations of the Cross is one of the most common Lenten prayers. On Palm Sunday, at our local church, as many religious celebrants around the globe, will dress in costume and portray each Station of the Cross. This is often a way for the children to get actively involved in prayer and better understand the life and passions of Jesus..
It is thought that Catholics should engage in fasting, almsgiving and prayer year round. However, these practices tend to be intensified during Lent, a time when people examine the role of sin in their lives, engage in penance for their sins and refocus their efforts to grow spiritually and return to Christ..
HAPPY EASTER, GOD BLESS YOU!
Easter has always been another excuse for special foods in our Italian families.. Traditionally, there would be Lamb on our fare.. We stopped eating Lamp as I was growing up, because it became a rare commodity, and much more expensive.. However the Holiday Feast did have a few items that were a must to eat on and around Easter.. I’ll share a few with you..
Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
EGG WASH
2 Tablespoons water
1 egg yolk
ICING
1 cup confectioner’s sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla
1) Have the water and milk at 110-115 degrees F.
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.
EASTER EGGS
Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.
Time Required, about 25 minutes
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won’t peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
A little something different if your Holiday weekend is busy, try a crockpot..
Crockpot Leg of Lamb ..
Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.
A leg of lamb, (choose a size which will fit in your slow cooker, or cut to fit)
salt and pepper
1 tsp. butter
3 sm cloves of garlic
Spend some time and cut off ALL the fat that you can.
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy...
Our southern Italian specialty..
Calabrian Easter Bread
11/2 cakes yeast dissolved in 2 cups warm water
5 pounds flour(all purpose)
11/2 cups sugar
8 eggs
2 tablespoons salt
2 sticks margarine
1 pint milk
1) Heat together milk, margarine, sugar and salt. Set aside.
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes...
A great flavorful Ham recipe..
Glazed Raspberry-Pepper Ham
1 9- to 10-pound cooked bone-in spiral-cut ham
1-1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)
1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings
Easter has always been another excuse for special foods in our Italian families.. Traditionally, there would be Lamb on our fare.. We stopped eating Lamp as I was growing up, because it became a rare commodity, and much more expensive.. However the Holiday Feast did have a few items that were a must to eat on and around Easter.. I’ll share a few with you..
Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
EGG WASH
2 Tablespoons water
1 egg yolk
ICING
1 cup confectioner’s sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla
1) Have the water and milk at 110-115 degrees F.
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.
EASTER EGGS
Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.
Time Required, about 25 minutes
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won’t peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
A little something different if your Holiday weekend is busy, try a crockpot..
Crockpot Leg of Lamb ..
Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.
A leg of lamb, (choose a size which will fit in your slow cooker, or cut to fit)
salt and pepper
1 tsp. butter
3 sm cloves of garlic
Spend some time and cut off ALL the fat that you can.
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy...
Our southern Italian specialty..
Calabrian Easter Bread
11/2 cakes yeast dissolved in 2 cups warm water
5 pounds flour(all purpose)
11/2 cups sugar
8 eggs
2 tablespoons salt
2 sticks margarine
1 pint milk
1) Heat together milk, margarine, sugar and salt. Set aside.
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes...
A great flavorful Ham recipe..
Glazed Raspberry-Pepper Ham
1 9- to 10-pound cooked bone-in spiral-cut ham
1-1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)
1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings
Easter has always been another excuse for special foods in our Italian families.. Traditionally, there would be Lamb on our fare.. We stopped eating Lamp as I was growing up, because it became a rare commodity, and much more expensive.. However the Holiday Feast did have a few items that were a must to eat on and around Easter.. I’ll share a few with you..
Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
EGG WASH
2 Tablespoons water
1 egg yolk
ICING
1 cup confectioner’s sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla
1) Have the water and milk at 110-115 degrees F.
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.
*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.
EASTER EGGS
Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.
Time Required, about 25 minutes
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of water over tops of shells.
3. Cover pot with lid and bring to a boil.
4. As soon as it begins to boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won’t peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.
A little something different if your Holiday weekend is busy, try a crockpot..
Crockpot Leg of Lamb ..
Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.
A leg of lamb, (choose a size which will fit in your slow cooker, or cut to fit)
salt and pepper
1 tsp. butter
3 sm cloves of garlic
Spend some time and cut off ALL the fat that you can.
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy...
Our southern Italian specialty..
Calabrian Easter Bread
11/2 cakes yeast dissolved in 2 cups warm water
5 pounds flour(all purpose)
11/2 cups sugar
8 eggs
2 tablespoons salt
2 sticks margarine
1 pint milk
1) Heat together milk, margarine, sugar and salt. Set aside.
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes...
A great flavorful Ham recipe..
Glazed Raspberry-Pepper Ham
1 9- to 10-pound cooked bone-in spiral-cut ham
1-1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)
1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings
I love this, WOW how beautiful.. I’ll bet that is sooo difficult, but WOW.. :)
I see the Free Republic Hiccups (repeat intro posts) on many threads Carlo. I forwarded this to a local cook in the kitchen where we’re having leftovers tonight. Always love your threads...
Thanks for posting!
Thanks Tube, I know the boss will have better leftovers than most restaurants serve on the menu.. :)
Too good to describe... Yummmmmm...
Artichoke Mashed Potatoes
4 large potatoes, peeled and quartered
1 can artichoke hearts (non-marinated)
3 T butter
1/4 cup milk
salt & pepper to taste
1) Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.
2) In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
3) Add potatoes and remaining butter and milk and mix until smooth.
Add salt and pepper to taste.
Makes 6 half cup servings
Banana Bread
1/2 c Shortening
1 c Sugar
2 Eggs; beaten
3 Bananas; ripe
1 tsp Baking soda
2 c Flour
1/4 tsp Salt
4 tsp Sour milk (add a smidge of vinegar to milk to make sour milk)
1) Cream shortening; add sugar and beat well.
2) Beat eggs and mash bananas (very fun for the kids) and add them to the above.
3) Sift flour, salt and baking soda, add alternately with sour milk and beat until smooth.
4) Bake in a greased pan at 350 degrees for about 1 hour or until it’s done.
Cool well before slicing.
Banana Spice Loaf Cake
A tasty and easy snack cake with bananas (if your family is like mine, I always have bananas that the kids won’t eat with the spots begin to appear) and raisins, along with chopped pecans and spices.
6 very ripe bananas
1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1/2 teaspoon salt
1 1/2 cups raisins
1 1/2 cups chopped pecans or walnuts
1) In a medium bowl, mash bananas and pour vegetable oil over them; set aside while making cake.
2) Cream butter and sugar; add eggs, one at a time, beating well after each addition.
3) Stir in banana and oil mixture; mix well.
Here is something to check out when you get back.. :)
Would it be a holiday, Easter or otherwise, without a special Lasagna, I say no.. surprise!! This one is made with tiny meatballs ( ground turkey balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. My family and I rolled hundreds of marble-size meatballs while sitting at the kitchen table, with strong coffee, joking and singing.
A Roman Holiday Lasagna
Turkey Balls
1 (14-ounce) package ground turkey
1/2 cup plain dry bread crumbs
3 tablespoons finely chopped flat-leaf parsley
1 large clove garlic, finely chopped
2 eggs
Salt and pepper to taste
Ricotta Filling
1 pound ricotta cheese
2 eggs
1/4 cup grated Parmigiano-Reggiano cheese
4 ounces shredded mozzarella cheese
3 tablespoons finely chopped flat-leaf parsley
Salt and pepper to taste
Now for the Assembly:
1 pound lasagna noodles
5 cups Holiday Marinara Sauce
2 hard-cooked eggs, sliced
4 ounces mozzarella cheese, shredded
Preheat the oven to 350 degrees F.
1) Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon.
2) Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the “meatballs” are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.
3) Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.
4) To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of’ a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly.
5) Spread one-third of the ricotta filling over the noodles. Scatter one-third of the “meatballs” evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.
6) Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, “meatballs,” mozzarella cheese, and hard-cooked eggs.
Finish with a layer of lasagna noodles and spread marinara sauce on top.
When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.
** This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.
Serves 10 hungry family members, only 8 Italians....LOL
Nothing says Easter to me like an egg bake, they're awesome and so easy to make.
What a dish.. Ha! I could eat that at every meal.. Thank you.. Happy Easter.. Carlo
Well if you have a Fondue pot, you know the one you had to buy and can’t even sell at your garage sale, here is what you should do to bless the day you bought it... LOL
Chocolate Fondue
Hey Guys, Don’t laugh, chocolate fondue is wonderful and a great surprise for the entire family and friends.. The fabulous sauce is usually served with a platter of cut-up fruit. This is a perfect dessert for sharing with friends and is easy to prepare. All you need is a fondue pot set over a warmer and some fondue forks. If you have some slightly dry plain cake, brioche, etc. you could also cut it into cubes and serve alongside the fruit.
Any kind of fruit can be used, but if possible avoid any with seeds. Certain fruits, like citrus or melons, have to be peeled first. The fruits should be cut up taking their shape into account in order to make them as visually attractive as possible. Star fruit is an absolute must. Small fruits such as strawberries are presented whole.
1 lb. dark or bittersweet chocolate
1/2 cup heavy cream
2 cups milk
Over very low heat, melt dark or bittersweet chocolate in heavy cream and milk.
Variations: sweeten with 2 tbs.. of sugar and/or butter enliven with 4 tbs.. of hot strong coffee flavor with a vanilla bean.
Like anything else....takes a lot of practice and patience!
I was fortunate to have a remarkable great-aunt who passed down the art. She taught all of us kids, of my generation, I was the only one who continued with it. This year, I will teach my GD.
I only wish I could bake a Babka, like she could. [My baking skills are like the lottery]
Happy Easter to you to Carlo
Hey Carlo... I always love your threads. Could you add me to your ping list please?
DONE! Thank you dear girl..
If there are any members in your flock that won’t eat vegetables, there are little tricks that make them pretty, and sweeter that changes their narrow minds.. Ha!
Holiday Orange Ginger Carrots
4 cups carrots sliced diagonally
1 Tbsp. butter
2 cups orange juice
2 Tsp. cornstarch
1 Tsp. ground ginger
1/2 cup water
1) Combine the carrots, butter and orange juice in a saucepan. Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
2) Combine the cornstarch, ginger and water in a cup and stir until smooth. Add the mixture
all at once to the carrots, stirring constantly until you get a glaze.
3) Cook one additional minute after you get the glaze.
Speaking of bananas...
This is a recipe for a dinner roll...best darn dinner roll ever to go with a baked ham or an Easter crabcake :
1/2 C warm water
1/4 C sugar
3 Tbsp butter, softened
1 tsp salt
3 C all-purpose flour
1 packet or 2 1/4 tsp dry yeast
1 egg
1 mashed banana
1/4 tsp nutmeg
____
For finishing :
2 tsp melted butter
1 Tbsp sugar
1/4 tsp cinnamon
Put the first 9 ingredients in a bread machine in that order. [Or just wing it if you don’t have one & use a mixer... or your hands and a countertop, in which case you’ll want to start with the dry ingredients first]
Set the dough cycle on the machine and let it knead the dough and raise it. If instead you do it by mixer or by hand knead it until it is smooth and elastic, put it in a oiled bowl and oil the dough, cover it with a damp towel and put it in a warm place to rise until doubled and an indention remains when you poke it with your finger. Then punch it down and divide it into 12 portions [one for each apostle, lol.]If it is too sticky to shape well you can use up to 1/2 c additional flour.
After the bread machine runs through the rise cycle punch the dough down, remove it and divide it into 12 portions, using up to 1/2 c of additional flour if the dough is too sticky.
Now, shape each portion into an oval or egg shape and place on a lightly greased cookie sheet. Take your last 2 tsp of melted butter and brush the rolls, then mix the sugar and connamon and sprinkle it on the rolls. Cover and allow to rise about 1/2 hour or so until nearly double.
While they rise, preheat your oven to 350 degrees and put the rolls in when it is ready, baking them for 15 minutes.
They look simple and innocent enough on the table but the delicate banana flavor and light texture is a good suprise in a dinner roll.
Thank you, Chef Carlo. Wow! Are you Calabrese? Hard-headed (giggle)? Happy Easter!
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