|Recipes before the weekend
||[Jul. 8th, 2005|04:12 pm]
Cooks with Originality
SInce I probaably won't be active this weekend, I thought I'd leave y'all with a couple recipes to end the week with - my Grandma Koz's recipe for Apple Cake (one of those traditional family things I mentioned in my last post) and my own recipe for Italian Chicken Soup.|
Created by Virginia Kozlowski (my gramma! :-D)
This is one of those things I remember always having as a kid at holiday gatherings with my extended family - my Grandma always made it in the fall for dessert, and her mom made it before her (though I imagine the ingredients list has changed slightly over the years). After she passed away MY Mom started making it, and she passed the recipe on to me. I actually haven't tried making it myself yet, but I've helped my mom out with it a few times and its EXTREMELY easy - sure doesn't taste it though!
1/2 cup shortening
2 cups sugar
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 cups flour
4 cups apples, peeled and diced
2 tsp vanilla
Preheat oven to 350 degrees. Cream shortening and sugar. Beat eggs in a seperate bowl and add to sugar mixture, folding in thoroughly. Sift dry ingredients together into another bowl and stir into wet ingredients, alternating with apples and vanilla.
Spray a 13"x9" baking pan with non-stick cooking spray and pour batter into pan. Bake 40-50 minutes or until toothpick inserted into center comes out clean. Serve warm with vanilla ice cream (my personal favorite), whipped cream, or just plain. :)
Italian Chicken Soup
Created by eri_chan.
Makes about 4 servings.
I love homemade soup, and I enjoy experimenting with ingredients and techniques when making it. This is a recipe I sort of came up with by chance - it just happened to come out delicious! I've made it several times since, but always made it from memory - this is the first time I've tried to really nail it down, so someone else is going to have to try it and give me some feedback so I know if I did it right :-p
1 cup cooked chicken, shredded or cubed (bite-sized)
4 cups chicken stock or 4 cups water and 4 chicken bouillon cubes/4 tbsp chicken bouillon granules (whichever you prefer - I actually always use Knorr bouillon cubes, and each one makes 2 cups of broth, so I only need 2 cubes - simple right?)
1 medium carrot, diced
1 stalk celery, diced
1/4 cup frozen or canned lima beans (if you don't like lima beans, you can always use italian green beans or regular green peas, or really any veggie you particularly like)
1/2 onion, diced
1 can diced tomatoes
3 cloves garlic, chopped
1 tbsp each parsely and oregano
1 tbsp extra virgin olive oil
3 tbsp finely-grated parmesan cheese
1/4 lb dry spaghetti or cappellini (angel hair) broken in half
In large sauce pan saute garlic, onions and herbs inolive oil until slightly caramelized. Add carrots, celery and chicken and saute for approximately 5 minutes. In seperate pan, boil water for pasta. Add chicken stock, tomatoes, lima beans and herbs to chicken and vegetables and bring to a boil. When pasta water boils, cook pasta for about half the amount of time indicated on the package, drain and set aside. Turn down heat under soup to medium-low and simmer for approximately 15 minutes or until vegetables are just fork-tender (but not mushy). Add pasta and simmer another 5 minutes or until pasta is al dente. In last minute or so of cooking time, stir in parmesan cheese. Serve with crusty garlic bread and an extra sprinkling of parmesan or shredded italian cheese.
Hope everyone has a good weekend!
P.S. If anyone is interested in becoming a mod to help me out, please e-mail me (my address is on the community info page, I think) - it won't be a tremendous amount of work, but I do need help defining community rules and posting guidelines, and I'd like to have someone else who can help monitor posts and take care of trolls, keep people on topic, do damage-control should there ever be any drama in comments or what-have-you..... I don't anticipate many problems here, but I'd feel better with a backup. Someone who has time to check in on things on weekend would be a plus, because I'm very rarely on LJ from Friday afternoon to Monday morning. Thanks!