July, 2010

  1. Grocery Reminder List

    July 17, 2010 by Tarrant Figlio

    This isn’t retro at all. I have seen these from the beginning of time, but this one came on the back of a pad from a local plumber last week–a grocery reminder list. Not a bad list, but not a soy product on there or even much of what we end up picking up at the grocery store. Baby supplies is a grocery. Wieners is deli, but hot dogs is meat.

    I am also bemused by being able to pick up incontinents at the store. I already have one of those at our house–as you can read in my post Caregiving Surprise on my review blog. Go over and read it and enter a caregiver you know for a chance at a cruise. More importantly, read the rest of the great posts on the topic. All of them are really touching and wonderful.


  2. Famous Barbecued Meatballs

    July 8, 2010 by Tarrant Figlio

    I am not sure whose famous barbecued meatballs are but based on the tattered look to the recipe they were someone’s favorite. I am getting better with the grill though still getting teased about char by my family. Oh well. These don’t require a grill and thus are immune to teasing by family.

    I leave out the additional salt-the seasoned salt, Worcestershire sauce and celery all add enough saltiness for our house.

    Famous Barbecued Meatballs

    1 pound ground beef
    1/2 cup fine bread crumbs
    1/2 cup milk
    1 egg
    1 small onion, minced
    1 teaspoon salt

    2 1/2 teaspoons seasoned salt
    1 tablespoon Worcestershire sauce
    2 cups diagonally sliced celery

    Blend all ingredients, form into balls using 1 tablespoon of mixture per ball. Place in a greased shallow pan or cookie sheet with edges (to catch the grease). Bake at 350 degrees about 20 minutes. This is so much easier than browning in a skillet. Drain cooked meatballs carefully on paper towels before putting into sauce.

    Sauce

    1 onion minced
    2 tablespoons butter
    3/4 cup catsup
    3/4 cup water (may need more later)
    1/4 cup brown sugar
    2 tablespoons vinegar
    2 tablespoons prepared mustard
    1 teaspoon salt

    Saute onion in butter; add remaining ingredients and simmer 10 minutes. Place meatballs in sauce; simmer 15 minutes. Serve hot with toothpicks.


  3. Baked Tomatoes

    July 7, 2010 by Tarrant Figlio

    There comes a time in summer when all the fresh sliced tomatoes, tomato salads, tomatoes eaten like apples gets old. But, tomato season runs all too fast to turn up the fresh, wonderful, farmer’s market tomatoes.  Time to add something else to the mix…like baked tomatoes. This recipe works perfectly with the overripe tomatoes as well as the not quite ripe tomatoes.

    Baked Tomatoes

    4 large tomatoes
    Salt and pepper
    1 Tablespoon minced onion
    2 tablespoons each fresh chopped basil and dill
    1 teaspoon celery seed
    1/2 cup bread crumbs
    4 teaspoons butter

    Remove stem ends from tomatoes without cutting flesh. Cut tomatoes in half horizontally. Set cut-side-up in a shallow baking dish or casserole. Sprinkle with salt, pepper, onion, herbs, toasted bread crumbs. Dot with butter. Bake at 400 for 15 minutes. Makes 4 servings.


  4. Angel Food Cake with Green Grapes

    July 6, 2010 by Tarrant Figlio

    Everyone seems to serve angel food cake with strawberries. I am not a strawberry fan. There…I confessed it. I only like small, homegrown strawberries warm from the sun and very ripe.

    I love the fact this version, found taped in the front of an old cookbook uses grapes or blueberries as the topping. The sour cream/brown sugar mixture is a nice change of pace from pudding or whipped cream.

    Wash and chill about one pound of seedless green grapes (or blueberries). Mix 2 cups cold sour cream with 1 cup brown sugar. Stir until well dissolved; fold in chilled grapes. Put on top of cake, filling center completely and running down sides decoratively. Serve immediately; cake tastes better when topping is cold.