Lighthouse Delmonico Potatoes

5-6 potatoes

½ pint light cream or half and half

1 stick butter

1 med casserole bowl

Boil 5-6 medium to large potatoes ½ hour (test with table fork for tenderness )
air cool and refrigerate over night and slice

In sauté pan ad butter, milk and potatoes, simmer for 5- 8 minutes

cool for 2 hours in refrigerator then bring to room temperature and

in the ungreased casserole bowl add mixture sprinkle bread crumbs on top and a few pads butter

in a preheated oven 350 degrees cook for 15 to 20 minutes …

Old New England Baked Beans

1 lb Navy beans ( I have used Pinto as well )
Sort and remove any pebbles and bad beans rinse, cover with fresh water (soak overnight) 6-8 hours.

7-8 strips thick bacon cooked and diced.

1 medium onion, chopped.

1 cup maple syrup.

½ cup ketchup.

¼ cup B-B-Q sauce.

5 teas. Cider vinegar.

1 teas. Prepared mustard.

1 teas. Salt

½ teas. Pepper.
……………………………….

Bring beans to boil, reduce heat and simmer 30-40 minutes until almost tender.
Save any water left from boiling beans to add, so beans remain covered. For those who may like a …

Because you asked
The Mark Wayne Equivalence Chart

A pinch ……………………………………… 1/8 tbsp, or less

3tsp. ……………………………………… 1 Tbsp.

2 Tbsp. ……………………………………… 1/8 cup

4 Tbsp. ……………………………………… ¼ cup

16 Tbsp. ………………………………………. 1 cup

5 Tbsp. + 1 tsp. ………………………………. 1/3 cup

4 oz ……………………………………….. ½ cup

8 oz ………………………………………. 1 cup

16 oz ………………………………………… 1 lb.

1 oz ………………………… 1 Tbsp. (Solid or liquid shortening)

1 cup liquid …………………………………………. ½ pint

2 cup …………………………………………. 1 pint

2 pints …………………………………………. 1 quart

4 cups liquid …………………………………………. 1 quart

1 quart ………………………………………….. 4 cups

4 quarts ………………………………………….. 1 gallon

8 quarts ……………………………………….. 1 peck (apples pears etc.)

1 jigger ………………………………………… 1 ½ fl. Oz (3 Tbsp.)

Easy and good Alfredo sauce
What you need
Saute pan or deep frying pan
Mixing bowl
Spoons
……………………………………..
1 stick butter
2 large cloves garlic
1 tablespoon coarsely chopped parsley (fresh)
pinch of salt and pepper
2 eggs
1 lb. Ricotta
2 tbs. Graded Parmesan
16 oz. Heavy Cream
What to do
Melt butter add chopped or crushed garlic saute 5-8 minutes ( do not brown)
Beat eggs with grated cheese; add ricotta and heavy cream, (fold in with wisp) add parsley, salt. Pepper, salt,continue to mix until smooth.
Stir mix into butter, bring to boil then simmer and stir for 10-16 minutes.
Serve over Fettuccine

Perfect Turkey
Things you need
a turkey
roasting pan-
with or with out rack, I prefer a rack, that way the bird stays out of the liquid but many put the bird directly on the bottom of the pan and have much successes
small bowl
spoon
paper bag-
these have become increasingly difficult to find, but if you ask you will find a large (brown or craft) paper bag large enough to do the trick.
mayonnaise
many brands are out there, Cains is made in New England.
What to do
Preheat oven to 325
Remove giblets from cavities and rinse thoroughly with …

Cranberry – Sausage dressing
Things you need
frying pan
11×7 pan
sauce pan
spoons
Ingredients
1 lb sausage of your choice (breakfast,hot Italian, etc.)
1 cup cranberry’s
½ cup chopped onion
3 tbs. Spoon sugar
½ cup chopped celery
½ cup butter
7 oz herb stuffing mix

1/3 to 1/2 cup water depending on desired moistness
salt and pepper to taste
Brown and drain sausage set aside
in a pan bring to boil cranberry’s, sugar and water
reduce heat and simmer uncovered until cranberry’s pop.
Sauté celery,onion,butter until onions are soft and clear
stir in stuffing mix and cooked cranberry’s and sausages hole or cut in bite size pieces …

A great soup for the upcoming holidays!

I’m a brie lover. Plain and simple. I love it warm, cold, in dishes or all by itself. Love the stuff. The good stuff especially, but semi-good is OK. Stay away from the cheap brie, life is too short for that.

Here is a nice yummy recipe.

In our family, this is everyone’s favorite. We serve it over buttered noodles with a green salad and garlic bread. It freezes beautifully in zippered plastic bags or plastic containers.

adapted from “Italian Holiday Cooking” by Michele Scicolone (William Morrow, New York, 2001)/