Welcome to Leslie Lopez Pam's sister!

RHUBARB CRUNCH

Ok everybody, here it is, the last yummy dessert before the Super Bowl.  This is another one of those recipes from my days going to the Stock Car Races.  It was always a crowd pleaser.  Rhubarb is plentiful in the stores right now, so give it a try this weekend.  You won't be sorry.  Also the farm stands here have Strawberries, so next week I will post my recipe for Strawberry-Rhubarb Pie.  A real winner!

RHUBARB CRUNCH

Mix until crumbly:
1 cup flour
3/4 cups oatmeal
1 cup brown sugar
1/2 cup melted butter 1 tsp cinnamon
COMBINE THE FOLLOWING:
1 cup sugar
1 cup water
2 tblsp cornstarch
1 tsp vanilla

Press half of the crumbly mixture into a greased 9" baking pan.  Add 4 cups of diced rhubarb.  Combine second mixture and cook until thick and clear.  Pour over rhubarb.  Top with remaining 1/2 of crumbly mixture.  Bake at 350 for 1 hour.

Now how easy is that?  And wait until you taste it.  You may want to make a double batch, or make two pans full.  It is that Yummy!

Have a great weekend.  May your Team win.

Ciao
Grayce

TURKEY CHILI

Well only a couple of more days until the game.  I can hardly wait.  Traditionally, in a lot homes, Chili is one of the main foods of choice for the Big Game.  It is one of my favorites.  Beef, beans, spices etc. make a really wonderful meal.  Today I offer a different take on the regular beef chili.  Especially great if you have people who don't eat Beef and only eat Chicken, Turkey etc.  This recipe comes from Daughter, Linda, and the first time she made it I was hesitant.  Mainly because I love my Beef chili.  But when I tasted it, I knew it was a winner.  And a totally different taste experience.  So here it is.  You may want to give it a try this weekend for your party.

TURKEY CHILI

1 lb ground Turkey
1 large Onion chopped
1 lg red Bell Pepper diced
3 cloves Garlic minced
2 Tablespoons Chili Powder
1 can (7 oz) Diced Green Chilies
1 3/4 cup or 1 can (14 1/2 oz) Chicken Broth
1 can (14 1/2 oz diced Tomatoes)
1/4 cup Ketchup
1 tsp ground Cumin, Oregano and Coriander
1 15 oz can Kidney Beans, drained
salt and pepper
2 cups cooked Elbow Macaroni
TOPPINGS
Cheddar Cheese
Sour Cream
Fresh Cilantro

Brown turkey and drain.  Add onion, bell pepper and garlic.  Cook 10 minutes.  Add chili powder and mix well.  Next add green chilies chicken broth, tomatoes, ketchup, cumin, oregano, coriander, kidney beans and salt and pepper.  Cook covered for 45 minutes.  Add macaroni.  Top with cheese, sour cream, ,ilantro.  Enjoy!

This is really scrumptious and satisfying.  I hope you try it soon.

Thanks for stopping in today
Ciao
Grayce

P. S.  Thanks for the recipe Linda

OATMEAL CAKE

Hi everyone.  I'm in Dessert overdrive this week, I guess because of the Super Bowl.  It brings all kinds of recipes rushing around in my head, especially ones for a good dessert to feed a crowd.  When we lived in Rochester, New York, every Friday and Saturday night and sometimes Sunday afternoon, were spent at the Stock Car Races.  We had a friend who drove for our local Ford Dealer, (where we all bought our cars) and so during the racing season that was the weekend fun for our group of friends.  The big race at the end of the season was at Langhorne, Pa.  That track was later replaced by the Pocono Track.  If you are not Stock Car fans you probably don't know what I am talking about, but the main thing is, a lot of recipes for food got traded around.  Today's recipe is one that I got from Martha.  The first time she brought it to the weekend Race at Langhorne, I knew I had to have the recipe.  It is the best.  It is the perfect cake for this weekend.  I hope you will try it for your party.

OATMEAL CAKE

1 1/2 cups boiling water
1 cup quick oatmeal
Stir and let set

Cream:
1/2 cup Crisco
1 cup white sugar
1 cup brown sugar
Add  oatmeal mixture.
Beat in 2 eggs (beat well) .  Mix together 1 1/2 cups flour, 1 1/2 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon,  add to mixture and mix well.  Add 1 1/2 tsp vanilla and 1/2 cup chopped pecans.

Spread into a 13x9x2 cake pan. ( greased and floured)  Bake at 350 degrees until done, about 35 to 40 minutes.  As soon as cake comes out of the oven top with this mixture:

3/4 cup melted butter
1 cup brown sugar
1/2 cup coconut
1 cup pecans
1 tsp vanilla

Yummy!  This is so good, I am definitely making it this weekend.

Thanks for stopping in today
Ciao
Grayce

Welcome to my 3 new followers.  Two have no names, but hello to Wanda.
Thanks for following my blog.  I hope you enjoy reading it as much as I do writing it.  It would be great to know something about you too.
Grayce

NOODLE KUGEL

Ok, I know, Noodle Kugel is not Italian, it is a Jewish dish.  And a good one it is.  I love this dish because you can have it for Breakfast, for Lunch with a salad, for Dinner with meat and a salad or for a snack.  It is truly one of those wonderful comfort foods.  Also kids love it because it is sweet.  It is just one of those wonderful dishes.  This is, of course, my Italian take on the dish.  I hope you will try it soon  I know your family will love it.

NOODLE KUGEL (ITALIAN STYLE)

1 pkg wide Egg Noodles
3/4 stick of butter
1 small container Ricotta Cheese
3/4 cup sugar
4 eggs
1 cup Cream
1 tsp Cinnamon
1 cup Raisins

Cook the noodles just until al dente.  Melt the butter and when the noodles are done, drain them and put into a large bowl.  Pour in the melted butter.  In another bowl, with a hand mixer, beat the ricotta until smooth, add the eggs one at a time and mix, add the rest of the ingredients, beating on low as you go.  When thoroughly mixed, pour over the noodles and mix.  Pour all into a buttered 13x9 baking dish, and bake for 1 hour at 350 degrees.

Cut into squares and serve warm.  You can also eat it cold the next day (if any is left over) or warm for a minute in the microwave.

Thanks for stopping in today
Ciao
Grayce

COCONUT SHRIMP

Whew!  What a weekend!  We celebrated my Grandsons 16th Birthday on Saturday.  So you know what that means, food!  As I told you on Friday he requested Tri Tip so we had that and roasted veggies, Roman Salad, Ceasar Salad, Fruit Platter and two Lemon Cakes and Ice Cream.  But, for an appetizer I made Coconut Shrimp.  Can I just say that everyone swarmed over them like Locusts (including me).  They were so amazing.  Lucky I made about 50 of them.  My daughter, Linda said, "you have to post that recipe on Monday".  So that is what I am doing.  I must apologize to whom ever wrote this particular recipe.  I have had it for years.  I got it from a friend and it was just the recipe with no name of the creator on it.  Anyway it is a good one.  Try it for your Super Bowl Party this weekend.

COCONUT SHRIMP

40 or so extra large or jumbo shrimp
2 eggs
1/2 cup flour
about 2/3 can of beer
1 1/2 tsp baking powder
Mix these ingredients to make a batter.  Not too thin and not to thick.  Like a cake batter.

1/2 cup flour
1 large pkg of flaked coconut
40 shrimp
4 cups vegetable oil

Dip the shrimp in the flour and shake off the excess.  Then dip into the batter and shake off.  Put into the coconut and press down on all sides so the coconut sticks.  Put onto a parchment lined platter or cookie sheet and refrigerate for about 20 minutes to a 1/2 hour.  Put the oil into a deep skillet and when hot, drop the shrimp, about 5 or 6 at a time into the oil.  Cook for about 2 to 2 1/2 minutes, just until the coconut is nicely browned.  Remove and drain on a paper towel.  Serve with Marmalade.   I put 1 cup of marmalade and 1 tsp of hot mustard or 1 tsp of  creamy horseradish mixed in.  Yummy!

I hope you try this soon.

Ciao
Grayce