In the Kitchen

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In the Kitchen ▼

A COLLECTION OF RECIPES FROM FRIENDS & NEIGHBORS BEACON COMMUNICATIONS 2021 WARWICK BEACON ▲ CRANSTON HERALD ▼ JOHNSTON SUNRISE ▲ THE REMINDER

Sunday through Thursday 2 entrees, 2 soups or salads , 2 sides and an appetizer to share

Outdoor Dining | Indoor Dining | Curbside Pickup 1200 Hartford Ave

1650 Nooseneck Hill Rd.

1000 Chapel View

Johnston

Coventry

Cranston

401.273.1444

401.320.8787

401.642.5800

ONLINE ORDERING: www.patsitalian.com

In the KItchen ▼ 1

BEACON COMMUNICATIONS | 2021 ▲

In the Kitchen

Table of Contents Appetizers ................................. 2 Soups and Salads ....................... 4 Main Dishes .............................. 9 Sides ....................................... 13 Desserts .................................. 16 Cocktails ................................. 19

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We would like to say thank you to all our readers who took the time to send in recipes.

It makes this cookbook very special.

It is so easy to look up a recipe online, but nothing beats recipes from your neighbors.

Enjoy!

BEACON COMMUNICATIONS

1944 Warwick Avenue, Warwick, Rhode Island 02889 401.732.3100 www.rhodybeat.com John Howell–Publisher Richard Fleischer–General Manager Donna Zarrella–Sales Manager Lynne Taylor–Credit Manager Yuettner–Production Manager Lisa Bourque Yuettner Margaret Andreozzi Lisa Cohen Jerry Charnley Elizabeth Devonis Dawn Donnelly Bob Giberti Sue Howarth

Daniel Kittredge Alex Malm Melissa Miller Linda Nadeau Natalie Payette Leslie Paz Monique Rice Rory Schuler Alex Sponseller Janice Torilli Suzanne Wendoloski

2 ▼ In the KItchen

I’m Hun Hungry

LET’S EAT!

by JANICE TORILLI - janicet@rhodybeat.com

I

’m back! Going back to the late 1990s and early 2000s I had a weekly food column feature in the Warwick Beacon and Cranston Herald. I so enjoyed the weekly challenge of creating recipes and for our readers to come in our office with their recipes and questions (this was before the internet).

Everyone loves to look through a cookbook and come up with a dinner plan. One of my favorite cooking partners is my sister Linda.

We enjoy each other’s company, share the same tastes in food and both are quick to share and create new recipes, photos and ideas.

I’m sure you will enjoy our 3rd cookbook in the last 4 years. If you’re missing one, please come by our office for a copy. I would love to hear what you think of these recipes and others in our Cookbook. Have fun and enjoy.

Linda and Jan’s Scallop and Corn Chowder 5 slices lean bacon, cut into small diced pieces 1 tbsp. Olive oil 1 1/2 lbs. bay scallops 1 Vidalia onion, thinly sliced 4 Yukon® gold potatoes, diced 1 cup chicken stock 1/2 cup white wine (I use chardonnay) 1 cup light cream 2 ears of fresh corn, off the cob 1/2 tsp. sea salt 1/4 tsp. pepper 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill

In a large stock pot, cook bacon until crisp. Drain on paper towels.

Do not drain the bacon grease, add 1 tbsp. olive oil. Increase heat; add scallops, salt and pepper.

Cook until golden brown (about 2 minutes per side) transfer to a plate.

Then add onions to the oil drippings and cook about 5 minutes. Add the potatoes, wine, broth and cream.

Cover and reduce heat. Simmer about 15 minutes until the potatoes are tender.

Add the scallops and corn and gently heat through. Add bacon, parsley and dill. Serve.

Jan’s Tomato Pie 3 large or 4 small garden tomatoes.

Slice and place on paper towels to drain, sprinkle with sea salt.

Let sit about half hour at room temperature.

1 pie shell (I use Jiffy® pie crust mix use 1/2 box and 3 tbsp. cold water) 1/2 Vidalia onion, chopped 1/4 cup fresh basil, chopped 1/2 cup mayonnaise 1/2 cup Romano cheese

Prepare pie shell and poke with forks and bake for about 10 (lightly brown) minutes at 375°. Cool for a few minutes.

Then sprinkle the onions and 1/2 cup cheddar cheese on bottom of crust.

Start to layer the tomatoes and add basil.

In a medium bowl, mix grated Romano, mayonnaise and pepper.

This mixture will be thick and spread over tomatoes.

1 cup shredded sharp cheddar or mozzarella

Bake at 350° until browned 25-35 minutes. Add remaining 1/2 cup 2 slices bacon, cooked and chopped shredded cheese and chopped bacon Ground pepper on top and bake for an additional 5 minutes. Enjoy!

Linda’s Famous Onion Pie 2 sleeves of saltines, crushed 1/2 stick butter, melted 2 large Vidalia onions, sliced thinly 2 tbsp. butter 1 cup milk 1/2 cup cheddar cheese, shredded

Enjoy!

Press evenly in pie plate, bottom and sides.

In non stick skillet, melt 2 tbsp. butter and add sliced onions, cook until light brown.

Spread onions in crust.

3 eggs

Sprinkle with cheese.

1/2 tsp. salt

In medium bowl whisk eggs, milk, salt and pepper.

1/4 tsp. pepper Heat oven to 325°. Spray 9-inch pie plate with olive oil spray or cooking spray. In small bowl, mix saltines and 1/4 cup melted butter.

Pour over onions and cheese.

Bake for 40-45 minutes.

In the KItchen ▼ 3

3 cups thinly sliced zucchini 1 cup Bisquick® baking mix 1/2 cup chopped onion 1 clove chopped garlic or 1/2 tsp. garlic powder 2 tbsp. parsley dash of oregano 4 eggs, beaten 1/2 cup corn oil 1/2 cup Romano cheese, grated 1/2 tsp. salt

APPETIZERS

ZUCCHINI APPETIZER

by the late ELVIRA PEZZULLO. Submitted by Janet Hammond

Mix all ingredients in a large bowl and spread in a greased 13”x9” pan.

Bake in pre-heated 350° oven for 35 minutes until golden brown.

LINDSEY® ROASTED OLIVES Submitted by MADELINE LEANDER, West Warwick

1 cup each of 3 types of olives 1 pint cherry tomatoes 1 tbsp. herbes de provence 8 whole garlic cloves 1/4 cup olive oil 1/4 tsp. black pepper Preheat oven to 425°. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on sheet pan. Serve at room temperature with crackers or baguette bread slices lightly toasted. *Mix 1 tsp. each rosemary, thyme and basil if you cannot find herbes de provence

Loraine’s Famous Bruschetta ■ Tomatoes 1 lb. dough ■ Garlic ■ Basil ■ Pesto ■ Olive oil ■ Balsamic vinegar (optional) ■ Your favorite Cheese ■

(some of my favorites are grated Romano, fresh grated parmigiana, fresh mozzarella and feta cheese)

2 Cherry Hill Road, Johnston • 401-231-3102

Prepare the shells. Divide the dough into 3 or 4 sections. Form small round loaves of bread use a little flour to prevent loaf from sticking to the baking sheet. Bake at 425° until light golden color.

Let cool 10 min. then cut in half lengthwise to separate the top and bottom to form two shells. With a fork pick out some of the bread from the shells leaving nooks and crannies. Return to the oven and cook until a deep golden color ….the shells will be hard.

Scan the code to find this and more recipes on our facebook page!

Prepare the bruschetta. Fill a med. bowl half way with cold water. Dip one shell until submerged in the water for a few seconds pull it out and drain excess water over bowl. Place shell in a dish. I drizzle olive oil over the shell then I add salt and pepper. In a small bowl chop garlic, cut up tomatoes, add basil and or pesto, drizzle olive oil, add salt and pepper. This is all to your taste how much spices or what kind you prefer. Pour this into the shell. Top with your favorite cheese.

– BUON APPETITO –

APPETIZERS

4 ▼ In the KItchen

GOYA® MARINATED OLIVE & CHEESE SKEWERS Submitted by MADELINE LEANDER, West Warwick

1 1 2 1

cup extra virgin olive oil orange, zested and juiced tsp. finely chopped fresh rosemary tsp. minced garlic or 2 cloves finely chopped 1/4 tsp. hot pepper flakes 1 jar (6.75oz.) Manzanilla olives drained 2 jars (4oz. each) pimentos drained and diced into small squares 1 package white cheese, cubed Combine first 5 ingredients in small pan over medium-high heat.

Cook, stirring occasionally, until mixture is warm and garlic is fragrant, about 2 minutes Place olives and pimentos in a medium non-reactive bowl Pour warm olive oil mixture over olives and pimentos, set aside to cool Stir in cheese cubes, cover with plastic wrap Refrigerate for at least 4 hours or up to 3 days Thread cheese, olives and pimentos among 30 - 6” skewers Place on serving plate and drizzle with marinade “Well worth the effort.” – Yummy

SMOKED RAINBOW TROUT CANAPE Submitted by GAIL GARDINER, Warwick

2 pkgs. Ducktrap® smoked trout fillets 1/4 cup minced dried cranberries 1/4 cup minced Granny Smith apple 1/2 stalk celery minced (or 1/2 tsp. celery seeds) 1/2 cup mayonnaise 1 cup sour cream 1 1/2 tsp. horseradish sauce coarse black pepper Remove skin and any remaining bones from trout fillets. Rinse quickly in ice cold water and then pat dry. Use a fork to flake into a large bowl. Add cranberries, apple, celery/ celery seed, mayonnaise, sour cream, pepper and horseradish sauce to trout. Fold in gently.

Cover with Saran® Wrap and chill overnight. Serve with broken unsalted matzoh, bagel slices or cocktail rye toast.

NOTE: Origins of recipe include smoked rainbow trout from Ducktrap® Micmac Native Americans from Maine with a twist from a Murphy family grandmother from Canada.

In the KItchen ▼ 5

CABBAGE AND RICE SOUP Submitted by JOANNE BERARDIS

(larger or smaller per your preference)

Cube salt pork in 1/2 inch cubes, in stock pot add oil and salt pork, cook salt pork until browned. Remove and discard salt pork, keeping the oil left in pan, add tomato puree and chicken broth stir together till combined.

Add cabbage, salt & pepper, simmer till cabbage is cooked (approx. 2030 minutes). Once cabbage is cooked add rice, mix together and let sit for 15 minutes before serving.

SOUPS & SALADS

1 pkg. salt pork 1 tbsp. oil Salt to taste Pepper to taste 2 cups cooked rice 1 (28 oz.) can tomato puree 2 - 2 1/2 cups chicken broth 1 head Savoy cabbage chopped into 1” pieces

SOUPS & SALADS

6 ▼ In the KItchen

RUSTIC TUSCAN SOUP submitted by KATHI MASI

(makes 6 servings) 2 -3 tbsp. olive oil 1 medium onion, chopped 1 cup sliced carrots (2-3 carrots) 1 cup chopped celery (2-3 stalks) 3 cloves garlic, minced 1 bay leaf 1/4 tsp. pepper 1/4 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. dried basil

32 oz. unsalted or low sodium chicken or vegetable broth 1 cup cherry tomatoes (cut in half) 1 (14 oz.) can no salt diced tomatoes 1/2 cup (whole grain) small pasta i.e. elbow, ditalini, orzo, or pastina 1 (14 oz.) can rinsed cannellini beans 2 cups baby spinach or kale (washed, stemmed) Fresh basil (optional for garnish) Parmesan cheese

1. In a dutch oven or large soup pot, over medium heat, add olive oil.

2. Place one slice of carrot or celery in oil. When it begins to sizzle, add onion, carrots, potatoes and celery to the pot. Sauté for 5 minutes or until the onion becomes transparent.

Stir occasionally.

3. Add the garlic, bay leaf, pepper, salt, oregano, and basil into the pot. Cook for 2-3 minutes, while stirring.

4. Add the broth, cherry tomatoes, and canned tomatoes to vegetables. Simmer 10 minutes.

Stir every few minutes.

5. Add pasta and beans to soup mixture. While stirring, bring soup up to a boil, by turning up the heat. (Do not use the highest heat setting.) When soup starts to boil, lower to a simmer. Soup has to be stirred often so the pasta does not stick to the bottom of the pot.

6. Cook 7-8 minutes until the pasta is soft.

7. Add spinach/kale to soup. Simmer another 2-3 minutes or until the greens wilt.

8. Makes 6 servings. Garnish with fresh basil and serve with Parmesan cheese.

9. To complete this dish, serve soup with a slice of artisanal crusty bread or with a grilled/toasted crostini.

PORTUGUESE SOUP submitted by DANIEL G. MARSO, USMC

Ingredients: Kale sliced thin Small cabbage, sliced thin Soup bone 3 large white potatoes, diced Small washed baby carrots, sliced Olive oil 2 tbsp. salt 1/2 cup pastina (tiny pasta) 1 lb. chourico or chicken Beef broth Fill a large pot with water, half full Boil water with the soup bone in it Add kale, cabbage, diced potatoes and carrots (sliced) Stir fry chourico in skillet and add Add salt and olive oil Add pasta,1/2 cup Add beef broth Simmer till potatoes and carrots are tender.

In the KItchen ▼ 7

ORIENTAL SALAD

AUDACIOUS COLESLAW Submitted by GAIL GARDINER

Submitted by CELESTE EASTMAN

“Liberate your palate from plain cabbage and mayo”

4-6 cups green cabbage 2 cups purple cabbage 1 cup grated carrots 1/4 cup horseradish sauce 1 cup mayonnaise 2 tbsp. celery seeds 1 tsp. coarse black pepper 1/2 tsp. salt 1/4 cup apple cider vinegar 1 tsp. sugar

Crumble dry noodles into small pieces in Zip-loc® bag. A rolling pin works great for this. Put noodles and all other ingredients in a large bowl.

Make dressing: 1 cup vegetable oil 1/3 cup sugar 2 seasoning packets from the ramen noodles 2 tsp. vinegar Mix well and poor over salad.

Refrigerate for at least two hours before serving or overnight.

Toss the cabbage, carrots, celery seeds, pepper, salt and sugar in a large bowl. Set aside.

Make dressing of horseradish sauce, vinegar, and mayonnaise.

Add dressing to slaw mix gradually tossing often.

Be careful not to saturate the slaw. Refrigerate the slaw in a covered bowl for 1 hour.

Prior to serving, taste the coleslaw. The cabbage may have absorbed the dressing and may need additional mayonnaise and sugar.

Optional: Use 1 cup raisins/dried cranberries instead of sugar.

­

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SOUPS & SALADS

Make Salad: 1 (16 oz.) pkg. coleslaw mix 2 pkgs. Oriental flavor ramen soup 1 bunch sliced scallions 4 oz. sunflower seeds 4 oz. sliced almonds

8 ▼ In the KItchen

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In the KItchen ▼ 9

CHEESEBURGERS WITH CARAMELIZED ONIONS Submitted by KATHY HEWITT

2 tbsp. extra virgin olive oil; more as needed 1 large sweet onion, thinly sliced (about 2 cups) Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1 tbsp. Dijon mustard 1 1/2 tsp. fresh lemon juice 1 tsp. finely chopped fresh rosemary 1 small clove garlic, minced 1 1/2 lbs. 85% lean ground beef 4 slices of Gruyere cheese 4 sesame seed hamburger buns or good quality rolls Fresh arugula leaves

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper and set aside.

ENTREES

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties and make a deep depression in the center of each patty, so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until the desired doneness. Top each burger with a slice of the cheese and grill or broil till melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds.

Serve the burgers with the caramelized onion, mayonnaise, and arugula.

Notes: You can also add sliced tomato or mushrooms too. Grilled veggies are a perfect side. Enjoy!

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ENTREES

10 ▼ In the KItchen

SLOW-COOKER STUFFED PEPPERS Submitted by SCOTT NERNEY

Ingredients: 6 large bell peppers - 180 calories 1 lb. lean (93%) ground beef - 700 calories 1 Pam® Spray 1/4 cup finely chopped onion - 10 calories 2 cloves finely chopped garlic - 8 calories 1 bag Hanover® frozen cauliflower rice - 62 calories 1 tsp. Kosher salt 1/4 tsp. black pepper 1 can tomato sauce (8 oz) - 52 calories Recipe Total Calories: 1,012 1. Trim tops off bell peppers; remove ribs and seeds. Set aside.

2. Place beef in large bowl; set aside.

3. In 6-inch Pam® sprayed skillet, heat over medium-high heat; add chopped onion.

Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds.

Remove from the heat; cool slightly.

4. Add cauliflower, salt and pepper, 1/2 can of sauce to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker.

Pour remaining tomato sauce over peppers.

5. Cook on Low heat setting 6 hours.

6. Tip the peppers to drain them a bit prior to serving. These re-heat well.

CACOILA Submitted by DORIS CAFARO Coventry

PARMESAN CHICKEN BREAST Submitted by JOANN CAFARO Johnston

6 boneless chicken breast 2 tbsp. butter 1/2 cup grated parmesan cheese 1/4 cup bread crumbs 1 tsp. oregano 1 tsp. parsley flakes 1/4 tsp. paprika, salt and pepper Preheat oven to 400° Spray pan with Pam®, dip chicken in melted butter.

Coat with all other ingredients.

Bake 25-30 minutes

3 tbsp. crushed red pepper 3 lbs. beef stew meat 2 lbs. pork cutlets 2 tbsp. bacon fat 2 medium onions (cut fine) 2 tsp. chopped fresh garlic 2 bay leaves 1 1/2 tsp. allspice 1 tbsp. paprika 1 1/2 cup table wine 1 tsp. black pepper 1 can tomato paste 1 cup water Salt to taste Combine all ingredients on low heat for 3-4 hours.

Stir once and awhile.

In the KItchen ▼ 11

BEEF STEW

Submitted by KATHY AUGAITIS

3 tbsp. all-purpose flour 2 1/2 tsp. Kosher salt 1/2 tsp. black pepper 2 lbs. boneless chuck roast, cut into 1-inch cubes 1/3 cup vegetable oil 4 cups sliced yellow onion (about 2 medium) 1 (12 oz.) can pale beer (such as Yuengling® Traditional lager) 1 tbsp. soy sauce 1 tbsp. Worcestershire sauce

1 tbsp. steak sauce (such as A.1. Original Sauce®) 1 garlic clove, crushed 2 bay leaves 1/2 tsp. dried thyme 2 lbs. russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium) 3 medium carrots, peeled and cut diagonally into 1-inch pieces 1 (10oz.) pkg. frozen English peas 2 tbsp. chopped fresh flat-leaf parsley (optional)

Step 2. Add onion to Dutch oven and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme.

Bring to boil. Add beef, cover and reduce heat to medium-low.

Simmer until beef is tender, 2 1/2 to 3 hours.

Step 3. Stir in potatoes and carrots and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas, cook an additional 2 minutes. Discard bay leaves.

Top each serving with chopped parsley, if desired.

ENTREES

Step 1. Combine flour, salt, and pepper in a shallow bowl, dredge beef in flour mixture.

Heat half of oil in a Dutch oven over medium-high, add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl.

Repeat procedure with remaining oil and beef.

ENTREES

12 ▼ In the KItchen

MURPHY’S NEW BRUNSWICK MEAT PIE Submitted by GAIL GARDINER, Warwick

Note: A variation of a French meat stuffing called “Toutiere” used in Canadian meat pies or in stuffed pumpkin, modernized for today’s cook. Makes 2 pies.

Pre-heat oven to 375° 2 lbs. ground beef 1 lb. ground pork 3 onions, minced 1 tub Bob Evans® cooked mashed potatoes Refrigerator Pillsbury® pie crusts, 2 pkgs.

1/2 sleeve saltine crackers, crushed 6 tbsp. butter

1 tbsp. Worcestershire sauce 1 tsp. celery salt 2 tbsp. ground thyme 1 bay leaf, crumbled 1 egg, beaten Coarse black pepper Paprika

Brown meat and onion in butter. Drain off fat. Add mashed potatoes, crackers, Worcestershire sauce, bay leaf, celery salt, thyme and pepper to meat mixture. Mix well.

Add 1/2 meat mixture to each prepared pie shell. Cover with remaining top pie shell.

Brush with beaten egg. Sprinkle with paprika. Pierce top of pie with air holes.

Bake 40 minutes or so until crust is golden brown.

Let pies sit 10 minutes prior to serving.

Serve plain or with warm maple syrup or Burgundy wine mushroom gravy.

NEVER, EVER, KETCHUP.

CHICKEN DIVAN Submitted by KATHY AUGAITIS

May prepare ahead. Serves 12 2 (10 oz.) boxes frozen broccoli cooked and steamed 1 cup parmesan cheese, grated

1 cup cooked rice 4 chicken breasts cooked in 1 1/2 cups water with carrots and celery Sauce:

1 stick butter 1/2 cup flour 2 cups chicken broth or chicken bouillon

1 can evaporated milk 1 cup sour cream 1 tsp. lemon juice 1/2 cup Hellman’s® mayonnaise

To prepare sauce: Melt butter, blend flour, and stir in broth or bouillon and milk until thickened and smooth. Add sour cream, lemon juice and mayonnaise, remove from heat.

To prepare recipe: Line 3-quart casserole dish with broccoli and sprinkle with half of cheese. Drizzle a little sauce, layer boned chicken, layer all of rice, sprinkle remaining cheese, then pour sauce over all.

Topping: 1/2 stick butter, melted 1/2 cup parmesan cheese, grated

1/2 cup bread crumbs 1 tsp. paprika

Mix together all topping ingredients and spread on top of recipe.

Bake for 30 minutes at 400°

In the KItchen ▼ 13

POTATO CROQUETTES submitted by DONNA DELAURO

This is one of my favorite family recipes. I have been making them for about forty years.

They are always a big hit at parties and holidays! I hope you enjoy making them as much as I do.

This recipe will make about twenty-five medium size croquettes.

You can use any kind of potato you like.

Peel away the eyes and imperfections off 8 medium size potatoes leaving some of the skin on. Cut in cubes about 1 inch.

Put in a saucepan covering the potatoes with water and bring to a boil. Lower heat and cook for about 6-8 minutes so the potato is not hard but not mushy either Add 1 cup potato flakes and stir until well mixed and consistency is thick Transfer to a glass bowl and let cool for 15-20 minutes Add 1 egg 2 slices American cheese broken up into small pieces 1/4 cup shredded mozzarella cheese 1/2 cup bread crumbs 1/4 cup grated parmesan cheese

SIDES

1 tsp. salt 1/2 tsp. pepper 1/4 tsp. garlic powder Mix until the mixture holds together to form croquette. If too loose add more bread crumbs.

Roll in bread crumbs.

Heat vegetable or canola oil in skillet or deep fryer until hot.

Cook on all sides until golden brown.

Serve hot or room temperature with marinara sauce for dipping.

Add other ingredients if desired, like ham, chicken, spinach, or whatever you like.

To make this gluten free use gluten free bread crumbs. Enjoy!!!

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SIDES

14 ▼ In the KItchen

TWICE BAKED HAM AND CHEDDAR POTATOES Submitted by ELIZABETH BARONE

Makes 12 halves 6 large russet potatoes 4 tbsp. butter 1 (16 oz.) container sour cream - divided 1-2 cups milk 1 tsp. salt 1 tsp. pepper 1 cup diced ham or bacon bits 8 oz. cheddar cheese, shredded Bake russet potatoes individually wrapped in foil on a baking sheet at 350° for about 45 minutes to an hour.

When potatoes are still at warm temperature, slice the potatoes in half lengthwise to make 12 halves. Scoop potato out into a mixing bowl.

Add milk, 1 cup sour cream, salt and pepper. Mix with mixer on low speed until they are mashed potatoes. Add bacon bits and/or ham. Combine well using spatula.

Fill each potato skin with mashed potato mixture.

Dot each half with a thin pat of butter.

Place filled potato halves onto baking sheet again and broil under broiler for a few minutes. Pull sheet out and top each half with cheddar cheese, dividing equally. Put under broiler 2 more minutes until cheese is melted and bubbly.

Remove sheet from oven carefully. Serve with remaining 1 cup sour cream, chopped fresh chives, or as is.

STUFFED ZUCCHINI Submitted by DORIS CAFARO, Coventry

1 medium zucchini 1 1/2 tsp. chopped garlic 1/2 cup bread crumbs/Ritz® crackers 4 slices pepperoni or bacon, chopped fine 1 tbsp. butter/margarine 1 tbsp. olive oil 2 tbsp. grated cheese or cheddar Boil zucchini, let cool, cut in half lengthwise and scrap out pulp. Fry pepperoni or bacon in oil and butter. Remove from heat add bread crumbs or crackers. Mix well and put this mixture in zucchini and bake at 350° for 25-30 minutes. Enjoy!

In the KItchen ▼ 15

BROCCOLI CASSEROLE Submitted by KATHY AUGAITIS

1 (10.75 oz.) can condensed cream of mushroom soup 1 cup mayonnaise 1 egg, beaten 1/4 cup onions, chopped 3 (10 oz.) pkgs. frozen chopped broccoli 8 oz. shredded sharp cheddar cheese Salt and pepper to taste Dash paprika 1. Preheat oven to 350°. Butter a 9x13 inch baking dish.

2. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

3. Place frozen broccoli into a very large mixing bowl.

(I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

4. Bake for 45 minutes to 1 hour.

Submitted by GAIL GARDINER, Warwick

Note: Serve as a side dish with ham Preheat oven to 350° 2 (20 oz.) cans chunk pineapple in its own juice 2 cups shredded orange cheddar cheese 3/4 cup granular sugar 6 tbps. flour 1 sleeve Ritz® crackers, crushed 1 stick melted butter/margarine In a large bowl, combine sugar, flour, crackers and cheese. Add pineapple and then melted butter/margarine. Stir to combine.

Fold all ingredients into a buttered casserole dish. Bake 30-40 minutes uncovered.

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SIDES

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16 ▼ In the KItchen

APPLE SOMETHING Submitted by PHYLLIS SOLOD, Warwick

4 to 5 apples Sugar and cinnamon to taste 1 stick butter or margarine

1 cup flour 3/4 cup sugar 1 egg

Cut up apples into 9-inch dish or 8”x8” square pan.

Sprinkle with sugar and cinnamon to taste.

Melt butter and add flour, sugar and egg.

Mix together and spread over apples.

Bake 40-45 minutes at 350°. Enjoy!

LEMON LUST BARS Submitted by DORIS CAFARO, Coventry

Mix: 1 cup ground walnuts 1 cup flour 1 stick margarine/butter

DESSERTS

Pat into a 9”x13” baking pan and bake at 350° for 25 minutes. Let cool.

2nd Layer: 1 cup confectioners sugar 1 cup Cool Whip® 1 8 oz. pkg. cream cheese (softened) Pour this mixture over crust 3rd Layer: 2 pkgs. lemon instant pudding 3 cups milk Mix well until thick pour over second layer. Spread remaining Cool Whip® on top and refrigerate over night. Enjoy!

5 INGREDIENT KEY LEMONADE CHEESECAKE Submitted by GAIL GARDINER, Warwick

1 pre-made graham cracker crust pie shell 2 (8 oz.) bars Philly® cream cheese 1 (5 oz.) can evaporated milk

1 pkg. instant lemon pudding mix 3/4 cup thawed lemonade concentrate

Combine evaporated milk and dry pudding mix in one bowl. Set aside.

Beat cream cheese till fluffy in another bowl. Add lemonade, mix well.

Add pudding-evap milk mix to cream cheese lemonade mix, beat well.

Pour into pie shell. Refrigerate a minimum of 4 hours prior to serving.

Garnish with whipped cream and lemon and lime peels or thin slices.

In the KItchen ▼ 17

GENOESE EGG BISCUITS Submitted by ANNE ELLIOT, Cranston

I’ve been baking these egg biscuits for over 50 years.

Made them for so many people - men love them too!

Cream together: 3 eggs, 1 cup sugar and 1 tbsp. lemon extract While beating by hand add; 5 cups flour, 3 tbsp. baking powder, 1 cup milk, and 1 cup oil.

Add alternately with flour, mix well by hand.

Grease hands and form batter into small cookie balls.

Bake at 350°-375°, 10- 15 minutes.

Frost with confectioners sugar mixed with lemon juice. Enjoy!

CRANBERRY WALNUT COOKIES Submitted by PHYLLIS SOLOD, Warwick

3/4 cup brown sugar, firmly packed 1 tbsp. vanilla extract 1 cup dried cranberries 3/4 cup walnuts, chopped 2 eggs

With a wooden spoon cream shortening and both sugars till creamy. Add eggs, beat till creamy, add vanilla Add 1 cup flour, baking soda and salt, mix. Add 1/2 cup flour, mix. Add cranberries and walnuts, cover with remaining flour, mix. If too sticky add more flour.

On a baking sheet lined with parchment paper, drop 12 heaping teaspoons of dough. Bake at 375° for 11-13 minutes (depending on size you might need a minute or 2 longer.)

DESSERTS

2 1/2 cups all purpose flour 1/4 tsp. salt 1 tsp. baking soda 3/4 cup shortening 3/4 sugar

18 ▼ In the KItchen

CARAMEL HEAVENLIES COOKIES Submitted by MADELINE LEANDER, West Warwick

12 whole graham crackers 2 cups miniature marshmallows 3/4 cup butter, cubed 3/4 cup packed brown sugar 1 1 1 1

tsp. tsp. cup cup

ground cinnamon vanilla extract sliced almonds sweetened shredded coconut

Pre-heat oven to 350° Line a 15”x10”x1” pan with foil, letting foil extend 1” over sides, lightly coat with cooking spray. Arrange graham crackers in pan, sprinkle with marshmallows.

In a small pan, combine butter, brown sugar and cinnamon.

Cook and stir over medium heat until butter is melted.

Remove from heat and stir in vanilla.

DESSERTS

Spoon butter mixture over marshmallows, sprinkle with almonds and coconut.

Bake until browned, about 14-16 minutes. Cool completely in pan on wire rack.

Using foil, lift cookies out of pan. Cut into triangles, discard foil.

Makes about 3 dozen.

The first ingredient in a great home cooked meal is a great home...

DATE BALLS

recipe by the late ELVIRA PEZZULLO, Providence, submitted by Janet Hammond, North Scituate

Mix and cook over low heat stirring until thick: 1/2 cup sugar, 1 cup chopped dates, 1 egg beaten. Remove from heat.

Add 2 cups Rice Krispies® cereal, 1 cup chopped walnuts, 1 tsp. vanilla, pinch of salt.

Mix with a spatula. Cool.

Form 1-inch balls and roll in coconut.

“Let me help you find the perfect place.”

Call Mary Lyons

37 Sandy Bottom Road, Coventry, RI 02816 Cell: 401.439.8507 • Office: 401.823.7600

In the KItchen ▼ 19

These cocktail recipes were discovered in the old files of the Gaspee Days Committee, and were apparently used by some Pawtuxet Village restaurants during Gaspee Days c.1966-1972.

CHAMPAGNE COBBLER 1.

2.

3.

4.

5.

6.

7.

1/3 glass crushed ice 1/2 tsp. powdered sugar 1 piece orange peel To the ice add the sugar and orange peel, Fill with dry champagne Decorate with fruit.

Serve with straw.

SHERRY COBBLER

"Refreshing as an east wind is a Sherry Cobbler“ 1.

2.

3.

4.

5.

Half fill a tall glass with cracked ice Add 1 tbsp. of powdered sugar Add 1 sherry glass of sherry.

Stir with a spoon until glass is frosted Decorate with choice of sliced fruit: orange, lemons, pineapple, cherries, etc.

6. Serve with straw

Two ounces of powdered ginger root (or more if it is not very strong), Half an ounce of cream of tartar, Two large lemons, sliced, Two pounds of broken loaf sugar Two gallons of soft boiling water.

1. Put all ingredients into a kettle and simmer them over a slow fire for half an hour.

2. Remove from heat.

3. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast.

4. After it has fermented, which will be in about 24 hours, bottle for use.

COCKTAILS

GINGER BEER

COCKTAILS

20 ▼ In the KItchen

OLD IRONSIDES RUM AND SODA 1.

2.

3.

4.

5.

6.

7.

Into a large bar glass put the juice of 1 lemon Add 2 dashes orange bitters Add 1 wine glassful of dark rum Add 3 large ice cubes Fill up with plain soda water Mix and remove ice Serve with straw

SPICED TEA 4 tbs. lemon juice 1 tsp. whole cloves Sugar syrup (equal parts sugar and water boiled together until syrup forms) 1 tsp. whole allspice 6 tsp. tea 1 small piece cinnamon 6 cups boiling water Mint sprigs 6 tbsp. orange juice 1. Pour boiling water over the allspice, cloves. and cinnamon.

Cover and let boil 3 minutes.

2. Add tea, and let steep about 3 minutes. Strain.

3. Cool and add orange and lemon juice.

4. Sweeten to taste with sugar syrup.

5. Serve in tall glasses with cracked ice.

6. Garnish with a sprig of mint.

SPICED CIDER PUNCH 1 4 1 1 3 3

gallon apple cider 2-inch sticks of cinnamon tbsp. whole cloves tbsp. allspice lemons oranges

1. Place cider and spices in large pot, heat slowly, stirring often 2. Strain and chill 3. Add sliced fruit to float on top 4. Serves 25

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