We celebrated our 13th wedding anniversary by visiting the Shenandoah area. Besides seeing the sites, one of the other treats was the fabulous food we tasted along the way. Below are some of the highlights:
Joe’s Steakhouse In Front Royal, VA
Scallops Beurre Blanc – pan seared sea scallops with shallot, mushrooms and tomato in a beurre blanc sauce
Stuffed Haddock with crab and cream cheese, finished with a light tomato-basil cream sauce, brown rice and mixed veggies
Claire’s At The Depot in Warrenton, VA
Mediterranean Lamb Chops on a Bed of CousCous – the chops were cooked with fresh herbs grown in their own garden!
Claire’s At The Depot Herb Garden
Southern Shrimp Salad – Yummy!
Aunt Beatty’s Decadent Chocolate Cake – for the chocolate lovers!
2 to 2/2 cups flour
1 teaspoon salt
2 teaspoons black pepper
3 teaspoons fennel seeds
4 teaspoons baking powder
1/2 cup cooking oil
Put flour in a bowl, make a well & add the oil, eggs, salt, fennel seeds, black pepper, and baking powder.
Mix well with a wooden spoon to form a large ball, then just take a pinch at a time & twist or braid also can roll into balls. Can make them large or small. Place on an ungreased
cookie sheet. Bake at 350 degrees for 15-20 minutes.
You may frost with powdered sugar icing if you wish.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
1 box of powdered sugar
A few tablespoons of milk
2 teaspoons lemon or anise flavoring
Combine sugar, milk and flavoring in a medium bowl, stirring well until you dissolve all the sugar – (I use a whisk)
One pound of Italian Sausage hot or medium
Four medium potatoes peeled and quartered ( I like the golden or red potatoes)
One medium onion sliced thinly or to your preference
Three to four sweet peppers sliced length wise medium (any color you prefer)
Olive Oil (enough to coat veggies and brown sausage)
Preheat oven to 350 degrees
Coat vegetables with olive oil and set aside
Brown sausage in a cast iron skillet coated lightly with olive oil on medium flame.
When browned, remove from the heat.
Add onions, peppers, and potatoes.
Add salt and pepper to taste.
Add a small amount of water to skillet cover with lid.
Place cast iron skillet in a 350 degree oven for 45 min depending on your oven.
Check at 30 min and stir the ingredients leave the cover off and continue cooking until the potatoes are brown.
Another awesome recipe from my Sister-in-Law Joanne!
6 slices of thin sliced round steak cutlets and pound to make them thinner
2 cups Italian bread crumbs
1 egg beaten
Salt & pepper to taste
2 cloves garlic thinly sliced
You may add 1 tsp. basil and 1/2 tsp. oregano (fresh is better)
Mix bread crumbs, egg, garlic and salt & pepper. If the mixture is to thick add another egg.
Spread on the steaks and roll them up, you can secure them with string or toothpicks.
Brown in 1 tbsp olive oil. Remove. Pour spaghetti sauce in the bottom of a casserole dish. Then cover the steaks with sauce and place in a 350 degree oven and cook until steaks are tender.
Remove and take off string or remove toothpicks and slice in rounds and serve with a side of angel hair spaghetti sprinkled with grated Romano cheese.
1 stick melted butter
1 cup sugar
1 tsp. orange extract
1 tsp. lemon extract
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tbsp baking powder
5 1/2 cups flour
1 cup silvered almonds (if desired)
Mix all ingredients.
Pre-heat oven to 350 degrees.
Spray cookie sheets with non-stick spray (I use the butter spray) or line with parchment paper.
Flour your hands & shape the dough into 5 parts. Flour a wooden board or counter top.
Form each portion of the dough into logs ( 10×1 1/2 inches wide).
Place on cookie sheets no closer than 3 inches a part.
Bake for 20-25 min. or until golden brown. Rotate the tray after 10 minutes.
Remove from the oven let them cool to the touch. Cut the cookies with a serrated knife 1/4 inches.
Place back in the oven for 20 minutes until dry and crisp. Cool and store in tins.
Thanks so much Joanne!
4-5 cups of flour
1/2 cup sugar
1/2 pound of butter melted and cooled
3 1/2 tsp baking powder
2 cups honey
2 tbsp apple jelly
1/2 cup white wine or pink Catawba
Bring to a boil and then shut it off
Beat eggs, add sugar and mix well. Then add the melted butter and mix well.
Add flour and baking powder to mixture slowly, mixing well by hand and with a wooden spoon until soft to roll like a pie crust. Roll out on counter top or wooden board. Cut into strips. Using the tines of a fork, press the long edges of each strip, and make one loop to look like a bow.
Deep fry until golden brown, remove and drain on paper towels.
Then place cookie strips in the honey mixture (from above) and put in a crock by layers. Sprinkle each layer with cinnamon and chopped walnuts. Cover the crock with a dish and aluminum foil, place in a cool dark place for at least 2 weeks.
between the dashes, blog, cookies, cooking, family history, genealogy, honey, italian, italian cookies, Italian Recipes, Joanne, wine
Aug · 11
– 2 (15 oz) cans of pink salmon
– 2 eggs (1 egg per can)
– 2 tsp of flour (1 per can)
– chopped onions to taste
– salt and pepper to taste
– 1 tsp of baking powder (add last and right before shaping into patties to cook)
Preparation (makes 8 servings or patties)
– Remove salmon from can and discard water. Clean salmon by removing skin and bones. Place in bowl large enough to hold salmon and all other ingredients.
– heat peanut oil in frying pan (just enough oil to cover bottom of pan about 1/4 inch)
– combine all ingredients and form patties (note: it helps to periodically wet hands so that mixture does not stick to your hands)
– coat patty with seafood seasoning and gently place in skillet ensuring oil is hot enough to fry. Turn periodically to obtain a golden brown crust on patty. Remove from skillet and drain
– keep warm in oven (be careful not to over cook)