Tuesday, November 17, 2015



2 cups cooked ham, cubed
2 ribs celery, chopped
2 turnips, peeled and chopped
1 large onion, chopped
1 cup red wine (do not use cooking wine)
  • Your favorite herbs or:
  • ¼ cup finely chopped fresh marjoram leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • salt & pepper to taste
Combine all ingredients in large pot and cover with water.  Bring to a boil.  Cover, reduce heat and simmer 30 minutes.

Thursday, November 12, 2015

Pork Chowder


6 potatoes, peeled and diced
1 large onion, chopped
1 pound boneless pork chops
2 tablespoons olive oil
2 cups vegetable stock
1 can evaporated milk, 12 oz
salt & pepper to taste
2 cups oyster crackers
Cut the pork into thin slices and fry in olive oil over medium heat until cooked, drain off all but 1 tablespoon fat and fry the onions a pale brown. Then put the ingredients in layers in a saucepan, first the pork, then onions, potatoes and so on until used, adding to each layer a little pepper/salt. Add vegetable stock, cover closely and simmer fifteen minutes, then add a evaporated milk, and cover the top with oyster crackers. Cover again and when the crackers are soft, serve in soup bowls. .

Thursday, November 5, 2015

Pork Pepper Pot


3 lbs lean pork cut into 2-inch cubes
2 tablespoons olive oil
2 large onions, sliced
6 large green peppers, seeded and sliced
1 can diced tomatoes
1/2 teaspoon garlic powder
salt and pepper to taste

Heat olive oil over medium heat in skillet.  Add pork and fry until brown, Remove to a crock pot.  Add onions, green peppers, tomatoes, salt, pepper and garlic powder.  Add enough water to cover all ingredients.
Cook five or six hours, or even longer. The longer it is cooked the better it will be. If you don't have a crock pot, you can simmer in a large pot on your stove top.  Serve with it plenty of boiled rice or potatoes.

Saturday, June 28, 2014

Twilight Cocktail


Use a large Mixing glass with Lump Ice.
1 jigger Bourbon.
½ pony Italian Vermouth.
Juice of whole Lime.
Shake well; strain into a Champagne glass; fill with Seltzer and serve.


Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
½ pony Italian Vermouth.
½ pony Pineapple Syrup.
½ pony Lemon Juice.
Shake well; strain into Stem glass and serve.

GIN SOUR—Country Club Style

Use a large Mixing glass.
Fill with Lump Ice.
½ Lime Juice.
½ Orange Juice.
2 dashes Pineapple Juice.
½ pony Rock Candy Syrup.
1 jigger Old Tom Gin.
Shake well; strain into Cocktail glass and serve.

Thursday, June 19, 2014


8 to 10 medium apples (Gala or Winesap are good*)
One cup of sugar,
One-half teaspoon of nutmeg,
One-half teaspoon of cinnamon
One teaspoon of vanilla.

Wash apples and then cut in pieces and place in a saucepan and add three cups of water.
Cook until soft.  If you want a smooth applesauce, then rub through a fine sieve. I prefer to leave it 'lumpy'.  Add sugar, nutmeg, cinnamon and vanilla.  Bring to a boil and remove from heat.  Once mixture is cooled, pour into jars and store in refrigerator.

*If red apples are used, this makes a most delicious pink-looking sauce. No need to peel apples.

Saturday, June 14, 2014

Italian Bean Soup


  • 1 can Kidney beans
  • 1 can Navy or Lima beans
  • 2 cups vegetable broth
  • ¼ cup oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece of celery
  • 1 can chopped tomatoes
  • 1/4 tsp salt 
  • 1/4 tsp pepper
Chop fine the onion, garlic, parsley and celery.  Heat oil over medium heat, add vegetables, and sprinkle with salt and pepper. When the vegetables are a delicate brown add two cups of the broth and the beans. Let all come to a boil. Simmer 15 to 20 minutes and serve.

Friday, May 23, 2014

Ham Salad


1 cup diced ham
1/3 cup of green peas, drained
1/3 cup of celery
1/3 cup of English walnuts, chopped
1/4 cup diced pimento
2 small sweet pickles, diced
1 hard boiled egg, chopped
1/2 cup mayonnaise 
Mix all ingredients, adding more mayonnaise if needed.  Refrigerate 2 hours before serving.