Filpi Recipes

Yiayia's Greek Beef Stew - Helen G.

"Stifatho"
This recipe comes from the cookbook Can the Greeks Cook! by Venos & Prichard. This book was given to my mother by her mother as a housewarming gift in 1960 when they were visiting in my mother's first apartment in Washington D.C.

Categories: Meats, Greek / Italian, Family Recipes, Steevil's Favorites

Ingredients:

• 1 1/2 lbs. lean beef (chuck or round) *
• 8 small onions, peeled or two Spanish (yellow) onions, diced
• 1/4 cup (4 Tbsp. or 1/2 stick) of butter **
• 2 large potatoes cut into 2" cubes
• 2 carrots, sliced
• 1 6 oz. can of tomato paste
• 1 Tbsp. wine / Sherry
• 1 tsp. of nutmeg and / or cinnamon
• 2 bay leaves ***
• 4 cups of hot water
• salt & pepper to taste

Instructions:

1. Cut the meat into 1" cubes.
2. Thin out tomato paste in 2 cups of water.
3. Sauté (brown) the meat in a large skillet for 5 minutes.
4. Add butter and brown on all sides for 3 more minutes.
5. Transfer to a large sauce pan.
6. In same skillet, brown the onions lightly for 2 mins.
7. Transfer to a bowl and keep covered until time to add to meat.
8. In remaining butter add the thinned tomato paste. Let come to a boil. Pour over the meat along with 2 1/2 cups of water.
9. Reduce heat, cover & simmer for 1 1/2 hours. Meat should now be done. *
10. Add carrots, potatoes, onions, and cinnamon / nutmeg. Salt and pepper to taste.
11. Cover and continue to cook for 35 mins.
12. Add the Sherry.
13. Serve hot.

Notes:

* cooking time for chuck (shoulder) is longer; for round, it's shorter
** substitute olive oil if you want to live longer
*** leave whole for easy removal

Yield:

6 - 7 servings

Helen's Meatballs and Sauce - Helen G.

This is my husband’s mother’s traditional recipe for meatballs and sauce. Use fresh cheese and herbs to maximize the flavor.

Categories: Meats, Family Recipes, Steevil's Favorites

Ingredients:

• 1 lb. ground beef *
• 2 eggs
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/2 cup grated Romano / Parmesan cheese
• 2 tbsp. chopped fresh parsley
• 1 tsp. crushed oregano
• 1 clove minced garlic
• 1 tsp. salt
• 1 dash pepper
• 1 qt. pasta sauce (whichever you prefer)

Instructions:

1. Blend all the ingredients (except the sauce) together. If mixture isn't moist enough, mix in some pasta sauce (1/4 cup should do).
2. In a large pot, add the pasta sauce and bring to a simmer. Add the meatballs to the sauce and cook for at least 30 minutes.
3. For Italian-style, place the meatballs on a cooking sheet lined with aluminium foil. Bake for 20 minutes @ 350°F, then add the meatballs to the simmering sauce and cook for another 10 minutes.
4. Skim off any excess fat introduced by the meatballs.
5. Serve over your favorite pasta.

Notes:

* Use at least 85% lean ground beef to minimize fat content. You can substitute ground turkey if you prefer, but as Helen says - "no self-respecting Greek would ever do this".

Yield:

12 small or 6 large meatballs

Papou's Shish Kebab - Anne Fischer

This was provided by Anne Fischer and it's said to be an excellent traditional way to prepare meat Greek style. If it's anything like the marinated meat I tried while in Greece, no doubt it's excellent!! The 24 hr. marinade is what does the trick, locking in moisture and flavor which makes the meat divine.

Categories: Meats, Family Recipes, Greek / Italian, Steevil's Favorites

Ingredients:

• Lamb or Beef cubes (4 - 6 per kebab)
• salt and pepper to taste
• 2 pieces of garlic, minced
• 4 tbsp. dried oregano
• 1/4 cup + 2 tbsp. olive oil
• 4 lemons
• 4-6 oz. sherry or sweet wine (Madeira)

Instructions:

1. Wash meat cubes and dry with a paper towel, set in a baking dish where meat can be marinated.
2. Make sure each piece of meat is spread apart and salt & pepper each piece.
3. Sprinkle with 1/4 cup olive oil, then minced garlic & oregano.
4. Squeeze fresh lemon juice all over meat.
5. Turn pieces over and repeat process.
6. Add lemon rind and 4-6 oz. sherry or sweet wine (Madeira) to baking dish with meat.
7. Marinate at least 24hrs.
8. Baste w/ olive oil and lemon juice while grilling, utilizing the extra 2 tbsp. olive oil and remaining lemons.

Carolyn's Chicken Marinara - Carolyn Filpi

A unique spin on a chicken dish Aunt Carolyn makes. The thigh meat and marinara marinade make this a super moist chicken dish and all the ingredients add tons of flavor!!

Categories: Poultry, Family Recipes

Ingredients:

• 6 chicken thighs
• 1 cup white wine
• 2/3 cup marinara sauce
• 2 tbsp. capers
• 6 oz. jar roasted red peppers
• 8 oz. jar cipollini onions, caramelized
• 1/2 cup sour cream

Instructions:

1. Heat a deep fry pan to medium high heat and add chicken.
2. Brown chicken skin side down first, then turn over and brown the other side.
3. Remove chicken from pan and set aside.
4. Deglaze pan with white wine for 2 - 3 minutes.
5. Add marinara and chicken.
6. Cook for 30 minutes.
7. Add capers, bell peppers (sliced thin), onions and sour cream. Stir to mix ingredients together.
8. Cook 2 - 3 minutes more & serve.

Joyce's Curry Chicken - Joyce Filpi

This is a dish from India which Joyce always loves to make. It's a spin-off of a traditional curry with some additional ingredients that make for a lovely flavor combination. The key is to keep the chicken nice and moist and tender.

Categories: Poultry, Family Recipes

Ingredients:

• 1 (2 1/2 lb.) frying chicken, cut into serving pieces
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 tbsp. veg. oil
• 1/3 cup finely diced onions
• 1/3 cup finely diced green peppers
• 1 garlic clove, crushed
• 1 1/2 tsp. curry powder
• 1/2 tsp. thyme
• 2 cups canned stewed tomatoes
• 3 tbsp. dried currants, washed and drained
• blanched toasted almonds
• chutney

Instructions:

1. Dredge the chicken pieces with the flour seasoned with salt and pepper.
2. Heat the oil in a large skillet and brown the chicken parts on all sides.
3. Remove the chicken from the skillet and add the onions, green peppers, garlic, curry powder and thyme. Cook briefly, stirring, until the onions wilt.
4. Add the tomatoes with the liquid from the can. Return the chicken to the skillet, skin side up. Cover and cook until tender, 20 - 30 minutes.
5. Stir the currants into the sauce.
6. Serve with blanched toasted almonds and chutney.

Yield:

4 servings

Bnou's Vodka Cream Pasta - Anne Fischer

Anne Fischer actually calls this one "Matchmaker's Vodka Cream Pasta". She made this dish on one of her first dates with her husband Phil Fischer. I guess it works!! :)

Categories: Pasta / Rice, Family Recipes

Ingredients:

• 1 tbsp. extra-virgin olive oil (once around the pan in a slow stream)
• 1 tbsp. butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken stock
• 1 can crushed tomatoes (32oz.)
• course salt and pepper
• 16 ounces of pasta, such as penne rigate
• 1/2 cup heavy cream
• 20 leaves fresh basil, shredded or torn
• Serve with crusty bread

Instructions:

1. Heat large skillet over moderate heat.
2. Add oil, butter, garlic and shallots. Gently sauté shallots for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes.
4. Add chicken stock, tomatoes. Brings sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. While pasta cooks, prepare your salad or other dishes.
6. Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
7. Drain pasta. Toss hot pasta with sauce and basil leaves. Divvy the pasta into bowls, top with a little parmesan (optional) and serve immediately.

Matt's Penne All' Arrabbiata - Matt Filpi

One of my brother’s favorite recipes is a classic Penne alla Arrabbiata. It’s a simple Italian classic with a little salty / zesty flavor. You can’t go wrong if you use the San Marzano tomatoes that he recommends and fresh basil and cheese.

Categories: Pasta / Rice, Family Recipes, Greek / Italian, Vegetarian

Ingredients:

• 1 lb. penne pasta
• 2 cans San Marzano chopped tomatoes
• 3 cloves garlic, finely chopped
• 4 tbsp. olive oil
• 4-6 oz. pancetta - chopped
• sea salt to taste
• 1/2 tbsp. crushed red pepper
• 2 oz. fresh basil, chopped

Instructions:

1. Heat the olive oil over medium-high heat in a large saucepan.
2. Add the chopped garlic + crushed red pepper, and pancetta and simmer for 1-2 minutes or until garlic and pepper become fragrant and the pancetta turns from pink to brown.
3. Make sure to not stir too long and the garlic does not burn.
4. Add the chopped tomatoes and sea salt to taste and cook until the sauce is reduced (approx. 20-25 minutes).
5. After simmering the tomatoes for 5 minutes, add the chopped basil and stir into sauce
6. While the tomato sauce is reducing, boil the penne pasta per package instructions.
7. When the tomatoes are reduced to a nice consistency (not to watery), remove from heat and stir in penne pasta.
8. Add grated parmesan reggiano to taste and serve.

Yield:

4 servings (about 3/4 cup per serving)

Bnou's Garlic Hummus - Anne Fischer

This one came from Anne Fischer which was passed down from Lea Kostka but originally came from Yia Yia.

Categories: Sauces / Dressings / Dips, Family Recipes, Appetizers

Ingredients:

• 1 16 oz can garbonzo beans w/liquid from can
• 1 1/2 tbsp. lemon juice
• 1/4 cup tahini
• 3-5 garlic cloves crushed
• 3/4 tsp. ground cumin (optional)
• 1/2 tsp. ground red pepper
• 1/2 tsp. salt ( sea salt is best)

Instructions:

1. Place beans w/ 1/2 can of liquid & lemon juice in blender - add tahini, garlic, cumin, red pepper, salt & blend.
2. Add remainder of liquid from beans and blend together until rough looking and creamy.
3. Refrigerates up to 2 wks.

Yield:

4 servings

Josephine's Chip Dip - Josephine Filpi

This was one of Grandma Filpi's traditional holiday dip recipes. It was a favorite of Uncle Ron's and given to me by Aunt Carolyn. It goes especially well with plain ruffles.

Categories: Sauces / Dressings / Dips, Appetizers, Family Recipes

Ingredients:

• 1- 3 oz. container cream cheese, softened
• 1- 3 oz. package pimento cream cheese
• 1 tsp. Worcestershire Sauce
• 1 tbsp. lemon juice
• 1 tsp. Accent (this is what Grandma used but it's MSG... consider replacing with a little paprika or nothing at all)
• 1/2 pint small curd cottage cheese
• 1 clove garlic
• 1/2 cup mayo

Instructions:

1. Combine all but mayo and garlic in a blender. Blend to mix but not to a smooth consistency.
2. Add the mayo and blend to combine.
3. Place the dip in a fridge safe container.
4. Put a toothpick in the garlic & place it in the middle of the dip.
5. Cover and chill in the fridge for several hours before serving.

Yiayia's Skordalia - Anne Fischer

(Σκορδαλιά) This recipe came from Anne Fischer (via her cousin Lea) and is their grandmother's (Yiayia's) recipe. It is a Greek tradition in her family.

Categories: Sauces / Dressings / Dips, Appetizers, Family Recipes, Greek / Italian

Ingredients:

• 1 bulb garlic (small)
• 1/2 cup cider vinegar
• 1/2 loaf white bread (small loaf = about 4 slices)
• 1 large lemon
• 1 cup of olive oil
• 3 small white potatoes, cooked *
• 1 large egg

Instructions:

1. Peel and chop garlic, process? with the vinegar until fine.
2. Add juice from lemon, olive oil, bread w/ crust taken off, egg and potato.
3. Process? together to desired consistency!

Notes:

* potatoes should be about 2" round but not too much larger

Bnou's Coca Cola Salmon - Anne Fischer

This is an Anne Fischer classic which is simple but a delicious flavor combo with Salmon! Serve on a summer evening with a nice dry white wine and you're in business :).

Categories: Seafood, Family Recipes

Ingredients:

• 1 1/2 cups coca-cola
• 1 1/2 tbsp. balsamic vinegar
• 1 1/8 tsp. salt
• 1/2 tbsp. water
• 1/2 tsp. black pepper
• 1 tbsp. olive oil

Instructions:

1. Combine the Coca-cola, balsamic vinegar and 1/8 tsp. salt in sauce pan and reduce to 1/2 cup - about 20 minutes.
2. Season salmon with salt & pepper.
3. I like to grill the Salmon...place Salmon in aluminum foil and pour sauce over fish and grill flesh side according to recommended time.
4. Or... marinate fish in sauce for several hours in a glass baking dish and then place fillets in a heated grill pan flesh-side and grill until golden brown.
5. Flip over to skin side and saute until fish is opaque and tender.

Joyce's Blackened Swordfish - Joyce Filpi

It is particularly important that you use a heavy nonstick pan here. A mixture of thyme, oregano, cumin and black and red peppers coats the fish and gives it a wonderful hot taste. Fish that is approximately 1" thick should be slightly undercooked in the center so it remains moist throughout.

Categories: Seafood, Family Recipes, Quick & Easy

Ingredients:

• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 6 swordfish fillets (5 oz. each and 1" thick)
• 2 tbsp. corn or canola oil
• Juice from 1/2 lemon (about 1 tbsp.)

Instructions:

1. Mix the thyme, oregano, cumin, black pepper, salt and red pepper in a bowl, then spread the mixture on a plate.
2. Press the fillets into the mixture, coating them well on both sides.
3. Heat the oil in a very large nonstick skillet (or 2 smaller ones). When it is very hot, add the fish in a single layer and brown it for 1 minute on each side. Reduce the heat to low, cover and cook the fish for an additional 3 minutes.
4. Arrange the fish on a serving platter, sprinkle the lemon juice over it and serve immediately.

Notes:

Per Serving: 217 cal; 10.4g fat; 56mg chol; 306mg sodium

Yield:

6 servings (1 fillet each)

Joyce's California Cioppino - Joyce Filpi

This is a classic Cioppino dish adopted by Joyce Filpi from her husband’s mother. She raised her kids on it, serving it most Christmas Eve’s.

Categories: Seafood, Family Recipes

Ingredients:

• 2 freshly cooked whole crabs, approximately 1 1/2 - 2 lbs each (optional)
• 24 clams, well scrubbed
• 2 cups dry white wine
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 lb. canned whole drained tomatoes (cut)
• 3 oz. tomato paste
• 1 cup clam stock (juice)
• 1 tsp. freshly ground pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil or 1 Tbsp finely chopped fresh basil
• 1 pd. fresh white fish
• 3/4 lb. scallops (optional calamari)
• 3/4 lb. raw shrimp, peeled and deveined
• chopped fresh parsley
• 24 mussels, well scrubbed

Instructions:

1. In an 8-quart heatproof casserole or a kettle, heat the oil.
2. Add the onion, garlic, and saute over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften.
3. Add canned tomatoes, tomato paste, 2 cups of wine, pepper, herbs, and clam juice. Partially cover and simmer for 20 minutes.
4. Add the fish, scallops, shrimp, clams & mussels (first / at bottom). Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir.
5. Sprinkle with parsley and serve immediately from the cooking pot.

Yield:

4 - 6 servings (2 cups per serving)

Caprese Salad - Lisa Filpi

A summer favorite...

Categories: Salads, Appetizers, Family Recipes, Greek / Italian, Quick & Easy, Steevil's Favorites, Vegetarian

Ingredients:

• 3 vine-ripe tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper

Instructions:

1. Slice the tomatoes and mozzarella.
2. On a large, shallow platter, layer alternating slices of tomatoes and mozzarella, placing a basil leaf between each.
3. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Avgolemono Soup - Anne Fischer

This classic Greek recipe is rather time intensive. There are several time-saving approaches that can be used, indicated with an asterisk (see Notes section). No one will ever know, except your Yiayia.

Categories: Soups, Family Recipes, Greek / Italian

Ingredients:

• 1 5-6 lb. whole chicken *
• 1 32 oz. carton chicken broth **
• 1 cup rice ***
• 5 eggs, separated
• 3-4 medium lemons
• salt and pepper to taste

Instructions:

1. Place chicken in a large pot, add just enough water to cover chicken.
2. Boil chicken for about 90 mins.
3. Remove chicken from pot & allow to cool.
4. Tear chicken off bones (barbaric?!) when cooled.
5. Cook rice in chicken broth for about 20 mins., salt & pepper to taste. Add chicken, allow to cool a bit. ****
6. Separate eggs, setting yolks aside.
7. Add a pinch of salt and beat egg whites until stiff.
8. Fold yolks into the egg whites and gently stir.
9. Juice the lemons, and gently fold into the yolks/whites foam.
10. When ready to serve, gently stir into warm, but not hot soup.

Notes:

* A roaster can be used instead and saves a couple of hours, but you'll need to supply the chicken broth.
** needed if using a pre-cooked chicken / roaster
*** Trader Joe's Organic Jasmine Rice cooks in 3 minutes and is indistinguishable from boiled rice.
**** if using a pre-cooked chicken / roaster, add broth, cooked rice and chicken to a large pot - simmer for 10 mins.

Yield:

A Whole Lotta Love (soup, not song)

Carolyn's Tortilla Soup - Carolyn Filpi

This traditional tortilla soup recipe came from Aunt Carolyn. It's a nice family recipe which is quite simple given the slow cooker does most the work.

Categories: Soups, Family Recipes

Ingredients:

• 1 can chili with beans
• 1 can chili
• 1 can petite cut tomatoes
• 2 cups frozen corn
• 1 can cheddar cheese soup
• 1 can nacho cheese soup
• 4 cups chicken broth
• 1 yellow onion sauteed
• 1 1/2 - 2 cups cooked chicken breast, shredded

Instructions:

1. Put all the ingredients except the corn and chicken in a slow cooker on medium for about 4 hours.
2. Add chicken and corn and cook 1/2 hours more.
3. Serve, topped with sour cream, cheddar cheese, tortilla chips (crushed).
4. Optional: red pepper flakes, hot sauce, diced bell pepper, or cilantro

Bay Shore Deli Potato Salad - Evelyn Hunsacker

I used to peel hundreds of potatoes every morning for this potato salad from Bay Shore Deli, Meredith, N.H.

Categories: Vegetarian, Family Recipes, Steevil's Favorites

Ingredients:

• California potatoes
• Spanish onion
• Canning salt and table salt
• Italian parsley
• Heinz apple cider vinegar
• Kraft Mayonnaise
• Wesson vegetable oil

Instructions:

1. Boil the potatoes with the skins the day before. Use canning salt to boil the potatoes. Cook the potatoes until they are just tender - (easily pierced) & drain. Allow the potatoes to cool at room temperature (they can sit out overnight). Do not refrigerate them as they will get “wet”.
2. Peel and slice the potatoes paper thin. Salt the potatoes with table salt as they fill your bowl. Chop the onion very fine and add to potatoes.
3. Coat the potatoes with the wesson oil (do not overdo). Add enough mayonnaise to coat the potatoes. And finally add just enough vinegar to taste (adjust to your taste).
4. Sprinkle parsley as you layer and use as a garnish on top!!

Yield:

One lb. of potatoes makes three servings

Marilyn's Chive Risotto Cakes - Marilyn Zarzana

This recipe was provided by Cousin Marilyn Zarzana. It's such a great way to use Arborio rice. The trick here is to make sure and use fresh chives and cheese to really get maximum flavor.

Categories: Vegetarian, Family Recipes

Ingredients:

• 1 cup uncooked Arborio rice
• 1/2 cup Greek yogurt
• 2 large eggs
• 3 tbsp. minced fresh chives
• 1 1/2 cups grated Italian Fontina cheese (5 oz.)
• 1/2 tsp. freshly ground black pepper
• Kosher salt
• 3/4 cup panko (Japanese dried bread flakes)
• Good olive oil

Instructions:

1. Bring a large (4 quart) pot of water to a boil and add 1 tbsp. salt and the rice. Cook, stirring occasionally for about 17 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 2 tsp. salt and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3. Spread the panko in a shallow dish.
4. Heat 4 tbsp. olive oil in a large skillet over medium-low heat.
5. Form balls of the rice mixture using a standard spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick.
6. Place 4 to 6 patties in the panko, turning once to coat.
7. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in a 250°F oven for up to 30 minutes.
8. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

Yield:

Serves 6

Marilyn's Croissant French Toast - Marilyn Zarzana

This delicious breakfast recipe was provided by Cousin Marilyn Zarzana. If this isn't a good way to use stale croissants, I don't know what is!! ;)

Categories: Vegetarian, Family Recipes

Ingredients:

• 5 eggs
• 2/3 cup cream (can use milk for healthier choice)
• 1/3 cup Triple Sec (optional)
• 2 tbsp. granulated sugar
• 2 tsp. ground cinnamon
• 6 stale plain croissants, cut lengthwise in half (remove them from wrapper one day before using and set out)
• 6 tbsp. unsalted butter
• Powdered sugar

Instructions:

1. Beat the eggs and cream together. Add Triple Sec (optional), granulated sugar and cinnamon, whisk until well blended.
2. Pour mixture into a shallow bowl or pie plate.
3. Dip each croissant half in the egg mixture, turning once.
4. Melt a few tablespoons of butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with remaining croissants, adding butter to the skillet as needed.
5. Sift confectioners sugar over the croissants. Serve immediately.

Yield:

Serves 6

Joyce's Carrot Souffle - Joyce Filpi

I love making this dish as a side on Thanksgiving. There is a sweetness to it that makes it a perfect side along the traditional turkey, cranberry sauce, and stuffing.

Categories: Vegetarian, Family Recipes, Lisa's Favorites

Ingredients:

• 2 cups cooked and pureed carrots
• 2 teaspoons lemon juice
• 2 tablespoons minced or grated onion
• 1/4 cup butter, softened
• 1/4 cup sugar (coconut sugar is a nice choice)
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup milk (can sub soy)
• 3 eggs (can use egg supplement for vegan)

Instructions:

1. Preheat oven to 350°F.
2. *Carrots may be cooked and pureed hours ahead of time, adding the lemon juice and covering tightly until ready to mix.
3. Beat all ingredients together until smooth. Pour into a 2-quart, lightly buttered souffle dish or casserole (can sub butter flavored pam). Bake uncovered, for 45 minutes to 1 hour until center is firm to touch.

Yield:

8 servings

Elizabeth's Grilled Okra - Elizabeth Filpi

This okra recipe from Elizabeth Filpi couldn't be easier! It's beyond simple, yet really emphasizes the true essence of okra.

Categories: Vegan, Quick & Easy, Family Recipes

Ingredients:

• 3 1/2 cups okra
• 1-2 Tbsp. olive oil
• sea salt to taste
• chili flakes (optional)

Instructions:

1. Rinse okra and split lengthwise from tip stopping short of the cap.
2. Toss or brush okra with olive oil, salt to taste.
3. Grill either on a veggie grill pan on the barbie or on a grill pan stovetop until lightly browned and the pods start to open.
4. For an extra kick, add some chili flakes on top of each serving before serving.

Yield:

3-4 servings (about 1 cup per serving)

Satch's Chipped Beef on Toast - ~sg

Creamed Chipped Beef on Toast - a favorite of my father's. He would often be up early on the weekends, preparing this delightful concoction for his "lucky" children. Well-known in the military, it was commonly referred to, colorfully, as S.O.S - Shit on a Shingle.

Categories: Other, Family Recipes, Steevil's Favorites

Ingredients:

• 1 (5 oz.) jar sliced, dried beef
• 2 cups milk
• 1/4 cup butter or vegetable spread
• 1/4 cup flour
• salt and pepper to taste

Instructions:

1. Separate beef slices and shred.
2. Cover with boiling water, dry well.
3. Sauté beef in butter until lightly browned.
4. Blend in flour, salt and pepper.
5. Slowly stir in milk.
6. Cook and stir over medium heat until mixture thickens.
7. Serve over toast.

Yield:

3 - 4 servings

Helen's Banana Bread - Helen G.

My mother leveraged this recipe as a way of using up bananas before they went bad (softer bananas are better for this recipe).

Categories: Other, Family Recipes, Steevil's Favorites

Ingredients:

• 1 cup sugar (1/2 cup if less sweetness is desired)
• 1/3 stick of margarine (5 tbsp.)
• 1 cup mashed ripe bananas
• 2 eggs
• 1 3/4 cups flour (King Arthur flour)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. of salt
• 1/4 cup yogurt or sour cream (sharper?)
• 1/2 cup walnuts

Instructions:

1. cream sugar & margarine with a mixer
2. add eggs to mixture
3. mash bananas with a fork - add to mixture
4. mix dry ingredients in a separate bowl, then add w/ spatula
5. blend in yogurt / sour cream, & add walnuts preheat oven to 350° F
6. spray the pan with Pam
7. add batter
8. let rest for 5 mins
9. tap sides of pan to release air bubbles
10. bake for 50-60 mins in a 9" x 5" pan *
11. let sit for about an hour before slicing / serving

Notes:

* two 7 1/2 x 5 1/2 x 2 1/2 can be used as well