Corn Crack (A buttery spread for corn-on-the-cob)

• 1 Stick Butter
• garlic powered – 3 or 4 shakes
• Chipolte / Cayenne Pepper – JUST a pinch
• 1 teaspoon sugar
• Fresh bunch of parsley
• 6 ears of corn

1. 1/2 shuck the corn (pull it down, remove silk. You need to close it later)
2. Put in water for a while
3. Take corn out, and paint LIBERALLY with corn crack.
4. Cook on grill for 30 minutes, direct medium heat

(Ciccone) Sauce

• 12 ounces salt pork
• 2 tablespoons olive oil
• 2 onions
• 8 cloves garlic
• 2 28 ounce can tomato sauce
• 2 small can tomato paste
• 2 tablespoons oregano
• 1 tablespoon basil
• 2 bay leaves
• granulated garlic
• sugar
• red wine

1. Add oil to pan and heat.
2. Cut up salt pork, and cook till fat is liquified.
3. Add diced up onions.
4. Cook till brown, then add 4 cloves garlic
5. Strain off the excess oil, place mixture into pot.
6. Add meatball, sauce, paste, garlic, oregano, basil, and bay leaves.
7. Cook using sugar & red wine to balance sweet / bitter.

Meatballs

• 2 egg
• 1 pound hamburger
• Raisings
• .66 cups roman cheese
• .5 cups italian seasoned breadcrumbs

ok so the pot is going and you want to do meatballs now.
Basically its one egg to a pound of hamburg and a handful of italian seasoned breadcrumbs and parm or romano cheese to get the right texture.
If you want to do some traditional raisin ones throw those in half of the mixture.
The classic family rule is the bigger meatballs arew the raisin ones.

1. Make the balls and put on a cookie sheet and cook in the oven
2. as they begin to brown turn them so they get a nice crusty shell
3. When they are done throw them in the sauce they add to flavor.

Chili

• 2 pounds ground beef (80/20)
• 28 ounces tomato puree (Progesso)
• 16 ounces Light Red Kidney Beans (Bush’s Best)
• 16 ounces Dark Red Kidney Beans (Bush’s Best)
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 4 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• .5 cup water

1. Brown beef and drain.
2. Put all ingredients in a crock pot.
3. Cook on low for 10 hours (or high for 5 hours)
4. Serve with onions and cheddar.

Chicken Soup

• Whole chicken (5 – 7 pounds) cut up, including all giblets except liver
• 3 – 4 beef short ribs or 2 – 3 beef shanks
• 5 – 7 carrots whole, peeled and trimmed
• 7 – 9 stalks of celery with leaves, cut in half
• Celery root, peeled and thickly sliced, (if available)
• A bunch of fresh Italian parsley, washed carefully
• 1 medium onion, peeled, quartered, burned till black over high heat in an ungreased frying pan
• 1 large leek, cut length wise and then in half, wash carefully between leaves
• .5 head of large savoy cabbage, cut in 3 wedges
• 5 – 6 builion beef cubes
• 8 peppercorns
• 1 -2 bay leaves
• 2.5 – 3 tablespoons Salt
• .5 teaspoons. black pepper
• 1 pound Very fine egg noodles (Pennsylvania Dutch brand makes them, or try in Jewish food section)
• Bunch of fresh dill weed, washed, dried on paper towel, and finely chopped

This recipe requires a 16 - 20 quart pot.  If one is not available, the recipe may be cut down approximately adjusting all ingredients.  You may vary the amounts of any of the ingredients according to own taste and availability, but to begin with try to stay true to recipe.

1. Wash beef, place in the pot and cover with cold water. Cover the pot bring to boil on high heat, then lower the heat and keep boiling for about 1 hour to 1.5 hours.
2. Meanwhile cut up the chicken, trim as much fat off as you can, wash and prep all vegetables, keep them separate, and get the spices ready.
3. When beef has cooked enough, put the chicken in, and add more water to cover the chicken. Again, cover and bring to boil on high heat, watching so that it does not boil fast for too long (it makes the broth muddy).
4. Lower the heat so that the water just boils and cook for about 20 minutes. half covering the pot.
5. With a ladle, or a large spoon skim off fat and foam from the liquid in the pot (try to get most of it, but it is not necessary to get all of it. As a matter of fact in the olden days it was absolutely imperative that the broth have a lot of fat floating on the surface).
6. After skimming of fat put in onion, bay leaves, peppercorns, builion cubes, celery root and carrots. Bring to a slow boil, cover and let cook slowly for about 20 minutes.
7. While the broth is cooking, do not stir or mix it at all.
8. Put in leeks, celery and parsley, add water to cover vegetables, add salt and pepper, cook about 15 more minutes.
9. Put in the savoy cabbage, add water nearly to the top and cook (a slow boil) uncovered 20 minutes.
10. While the broth is cooking, cook the noodles in a separate pot, about 6 – 8 quart. Fill it ¾ with water, add 1 tablespoon salt, bring to boil.
11. Throw in all noodles, stir thoroughly, bring to boiling.
12. Cook 6 – 7 minutes, then quickly drain in a large colander, rinse well with cold water to cool noodles, let drain.
13. When well drained place them in another container and stir them slightly, as they could get lumpy and squished in the colander.
14. When broth is finished cooking, carefully remove meats and vegetables from it with 2 slotted spoons letting the broth drain from them. Place the meats and vegetables on serving platters, cover to keep hot till serving.
15. In each individual soup bowl, place some noodles, sprinkle with dill and pour hot broth over and serve with the meat and vegetables on the side.

I keep the broth slightly covered and on a very, very low heat to keep it hot throughout the meal.
It must be served hot for best taste.
When reheating the broth, do it very slowly.
After several heatings, it may be necessary to strain the broth through a cheesecloth to keep it nice and clear.
After storing the noodles in refrigerator, you may want to run them under hot water in a colander to warm them up.
This will feed at least 12 people with leftovers.
Broth is also excellent to drink hot on a cold day (or a hot day for that matter.
It is our family’s favorite Sunday meal, we hope you will enjoy it as much as we have.
Smacznego!

DO NOT COVER WHILE SITTING IDLE ON STOVE WITHOUT HEAT...IT WILL SOUR THE SOUP!!!
No problem covering the soup in the fridge, or while heating.

Ursula Gabryjelski

Chicken Salad

• 1/2 pound shredded chicken
• 1 stalk celery
• 15 olives, green with pimentos
• 2 hard boiled eggs
• 1/2 cupish of mayonaise

1. Hand shred cooked chicken.
2. Cut, very finely, celerly.
3. Cut olives (4 pieces per olive)
4. Chop hard boiled eggs.
5. Mix ingredients by hand, like tossing a salad.
6. Add Mayonaise, and squish / mix everything together.

Buffalo Chicken Dip

• 10 ounce cans chunk chicken, drained (or make your own…)
• 8 ounce packages cream cheese, softened
• .5 cup Ranch dressing
• .5 cup pepper sauce (such as Frank’s Red Hot®)

1. Heat chicken & hot sauce in a skillet over medium heat, until heated.
2. Stir in cream cheese and ranch dressing.
3. Cook, stirring until well blended and warm.
4. Transfer the mixture to a slow cooker (or put in the fridge for use later).
5. Serve with celery sticks and crackers.

Diane Gabryjelski

Beef Stew

• 2 pounds cubed beef steak (tried 3, seems too much)
• 1 cup baby carrots
• 4 large potatoes
• 12 ounces Guiness
• 3 onions (sliced)
• 3 tablespoons butter
• 1/4 cup all purpose flour
• 2 tablespoons all purpose flour (for later)
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 3 tablespoons olive oil
• 1/4 cup read wine
• 1/4 cup warm water
• 2 cups water (to boil for onion soup mix)
• 1 ounce package dry onion soup mix

1. Combine 1/4 flour and salt in bag. Add meat, and shake to coat.
2. Heat olive oil in large skillet over medium-high.
3. Add meat, and cook until evenly brown on the outside.
4. Place meat, carrots, potatoes, parsley and pepper in crock pot.
5. Boil 2 cups water, and add onion soup mix. Stir well, add to crock pot.
6. Add Guiness to crock pot.
7. In same skillet, melt butter, and saute onions until softened.
8. Move onions to crock pot.
9. Add red wine to skillet, and stir to loosen any bits, and add to crock pot.
10. Cook on high for 30 minutes.
11. Cook on low for 6 hours, or till meat is tender.
12. Mix 2 tablespoons flour and 1/4 cup warm water, and add to crock pot.
13. Cook uncovered for 15 minutes, or until thickened.

Baked Spaghetti Pie

(better known as less messy lasagna)

• .5 pound spaghetti
• 2 large eggs
• 15 ounces Ricotta cheese
• .5 cups of shredded Mozzerella
• .75 cups Parmesan cheese (and a little more for sprinkles)
• 24-32 ounces of sauce (you define sauce, and how much you need)
• 2 ounces of sliced olives
• 2 to 4 ounces of sliced mushrooms (depending on your taste)
• .5 pound of ground beef

1. Cook spaghetti (break it in half…easier to stir into cheese), and then set aside.
2. Brown the hamburg.
3. Grease (or Pam) a 2 or 2.5 quart casserole dish.
4. In a large bowl, beat eggs with a fork.
5. Stir in ricotta cheese, & Parmesan cheese until blended.
6. Add mushrooms, olives, and beef (or whatever you used), and stir up good.
7. Add spaghetti to your mess, and stir up real good.
8. Place mixture into corningware dish.
9. Top with about 12-16 ounces of sauce.
10. Sprinkle Mozzerella all over the top, and then sprinkle on some additional Parmesan cheese.
11. Bake in a pre-heated oven at 350 degrees for 25-30 minutes.
12. Remove, and let stand for 10 minutes (or lose the roof of your mouth….plus its easier to cut).

Heat any additional sauce, and add some as you slice up pieces.
How much sauce?  well, that depends on what you consider to be 'dry.'

Baked Crockpot Chicken

• 1 Chicken (3-6 pounds)
• 1 Can Condensed Chicken Noodle Soup (Campbell’s)
• 1 Onion (small to medium)
• Salt
• Pepper
• Paprika

1. Wad up some aluminum foil into balls that are about 2″-3″ in size. Place these in the crockpot. You will rest the chicken on these balls later.
2. Cut up the onion, and place into the crockpot.
3. Pour soup into the crockpot. Add 1 can of water into crockpot.
4. Take guts out of body of chicken. Place into crockpot, except for Liver.
5. Wash the chicken with water. Add salt & pepper to taste, and rub in.
6. Place chicken in crockpot on aluminum foil balls.
7. Sprinkle on some paprika.
8. Cook for 8 hours on low.
9. Times for cooking vary because of chicken’s weight and high/low.
10. Chicken WILL fall apart as you try to remove it from the crockpot.

I did not use any of the soup/water/chicken guts from the crockpot….

Asparagus with Parmesan

• 1 Tablespoon butter
• .25 cup olive oil
• 1 pound fress asparagus spears, trimmed
• .75 cups grated Parmesan Cheese
• salt & pepper to taste

1. Melt butter with olive oil in large skillet over medium heat.
2. Add asparagus spears and cook, stirring occasionally for 10 minutes or so.
3. Drain off excess oil, and sprinkle with Parmesan cheese, salt & pepper.