Banana Bread Recipe


3 ripe bananas, mashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour


No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon and a large mixing bowl, mix butter into the mashed bananas. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and stir together. Add the flour last and stir until well blended. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 50 minutes. Cool on a rack. Remove from pan and slice to serve.





3 pounds corned beef brisket with spice packet
8-10 small red potatoes, cut in half
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into wedges


Place corned beef in large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer for approximately 45 minutes per pound or until fork tender.  Add whole potatoes and carrots and cook until the vegetables are almost tender.  Add cabbage and cook for 10-15 more minutes.  Remove meat and let rest 15 minutes.  Slice meat across the grain, serve with carrots, potatoes, and cabbage, and ENJOY






6 red le rouge peppers

2 cups seasoned bread crumbs

1/2 cup chopped black olives

1/2 cup chopped green stuffed olives

2-3 plum tomatoes seeded and chopped

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 eggs

1/4 cup olive oil plus oil for frying 


Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.

Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides

gabby's malfATTI'S


Malfatti 4 to 6 servings

1/2 cup (1 stick) butter

1 cup finely chopped onions

4 cups Swiss chard, cooked, drained, and chopped

2 pounds ground beef

1 1/4 cups grated Parmesan cheese

4 eggs

3/4 cup bread crumbs

1/2 cup flour

4 cups tomato sauce

Preheat oven to 350ᵒF.

In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a large

bowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, and

bread crumbs. Take a small handful of the mixture and form into sausage like rolls

about 3 inches long.

Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large

saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they

float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.

Cover the bottom of the baking pan with tomato sauce and place the malfatti in the

pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan

cheese. Bake for approximately 20 to 30 minutes.




  1. Heat oven to 450°F. Yep, you read the temperature right.  The oven needs to be extra hot, so that the potato skins will crisp up quickly.
  2. Prepare your baking sheet.  If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides.  Or if you don’t own a wire rack, you can either place the potatoes directly on the oven racks (with a baking sheet below, to catch any drips) or you can just bake the potatoes on a foil-lined (or parchment-lined, at your own risk) baking sheet.
  3. Poke your potato all over with a fork.  Because no one wants to deal with exploding potatoes. ;)
  4. First bake.  My best advice for how long to bake a potato — in two rounds!  For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.
  5. Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven.  Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides.  Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.)  Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
  6. Second bake. Bake for an additional 20 minutes.  Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness.  If the insides are nice and soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is ready to go.  Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
  7. Cut, squeeze, fluff, season and serve!  Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings.  Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!

Recipe - Thank You - Ali Martin / Gimme Some Oven




PETER Jr.’s Guacamole Dip

3 Avocados, peeled & mashed

Juice of 1 lime

½ - red onion, peeled & diced

2 teaspoons – fresh Cilantro, minced

1 Plum tomato, seeded & diced

Pinch of garlic powder

Salt & pepper to taste

Pinch of Cumin, (optional)

In a large bowl, add all of the above ingredients and mix together.  If you are not serving it right away, you can put into the refrigerator.

Please Note:

To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.




Tuscan Kale with Garlic Tomatoes


  •  Prep Time: 20 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 40 minutes
  • Yield: 4-6 serving


1 very large bunch of Tuscan Kale (16 loosely packed cups once cleaned and chopped)

4 tablespoons good quality extra virgin olive oil

5 large cloves fresh garlic, peeled but left whole

2 pints grape tomatoes

2 tablespoons balsamic vinegar



To clean the Tuscan kale, grab the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.

In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.

Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.

Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.

Sprinkle on the vinegar, toss then serve immediately

Thank you Family Feast for this great recipe




Bette’s Best Navel Orange Cake


For cake:
½ pound (2 sticks) butter
3 cups all-purpose flour
3 cups sugar
1 cup sour cream
½ teaspoon baking soda
6 eggs
1 teaspoon vanilla extract
Rind of one orange, grated
5 tablespoons fresh navel orange juice

For icing:
1½ cups confection sugar
2 tablespoons fresh navel orange juice
1 tablespoon navel orange rind, grated


Preheat oven to 325 degrees. Butter and flour a tube pan and set aside. In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each addition. Add extract, navel orange rind, and navel orange juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then release and cool completely on a wire rack. Mix together icing ingredients with a whisk until the mixture has a thick liquid consistency. 

Drizzle over cake while still warm.




Cranberry Nut Bread Ingredients

2 cups flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup orange juice

2 tablespoons vegetable oil

1 tablespoon grated orange peel (optional)

1 egg, well beaten

1 ½ cups fresh or frozen cranberries

½ cup chopped walnuts

Preheat oven to 350°. Grease and lightly flour a 9x5 inch loaf pan. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Stir in orange juice, oil, orange peel and egg. Mix until well blended.  Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the middle comes out clean.

Cool on rack for 20 minutes. Remove from pan and cool completely. 



 Bette's Artichokes 

4 medium-sized artichokes

 2 cups breadcrumbs

 1/4 cup Parmesan cheese

 1 tablespoon garlic powder

 1/2 teaspoon freshly ground black pepper

 1/2 cup (1 stick) butter, melted

 ¼ cup water

3/4 cup olive oil

2 tablespoons parsley flakes


Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter, water and oil and mix well.  If needed, add more water or oil to make stuffing very moist.Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.  Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves.  Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes.    



SWEET POTATO ( YAM ) PIE 6 to 8 servings

8 medium-sized sweet potatoes ( yam), peeled and cut into chunks

1/2 cup sugar

6 eggs

1/2 cup ( 1 stick) unsalted butter, melted

1 - 8 ounce can sweetened condensed milk

1/4 cup flour

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 unbaked 9-inch pie shells

Preheat the oven to 450 degrees

In a large saucepan of water, boil the sweet potatoes until fork tender.

Drain and place in a large bowl. Using a fork or ricer, mash the potatoes. Add 

the sugar, eggs, butter, milk and flour., and blend well. Add the vanilla and 

lemon extract and beat with a wooden spoon until light and fluffy.

Fill the pie shells with the potato mixture and bake for 15 to 20 

minutes, or until the tops are light brown. 

Serve warm or cold, with whipped cream or ice cream if desired.

This recipe is from an old family friend who is long gone, but her recipe 

lives forever, thanks Catherine




Roasted Cauliflower

  • head of cauliflower
  • ½  stick butter, melted
  • ¼ cup olive oil
  • 1 tablespoon garlic powder
  • Salt & pepper to taste
  • ¼ cup parmesan or Romano grated cheese


Heat oven to 375°

Break cauliflower into florets rinse and put into pot. Add 1 cup of water. On medium-high heat, steam until fork tender. Do not overcook. Cauliflower should be on the firm side.

Drain and put back into pot and add melted butter, olive oil, garlic powder and salt and pepper to taste. Mix gently until fully coated and place in roasting pan. Sprinkle with grated cheese and roast in oven for approximately 20 minutes.




2 heads of broccoli

1 pound Velvetta cheese

1/2 cup milk

2 tablespoons chopped onions

2 tablespoons diced red bell pepper

1 1/2 cups Ritz cracker crumbs

3 tablespoons butter or margarine


In a large saucepan, steam the broccoli until fork tender.

In a small saucepan, melt the cheese on low heat, then 

add the milk, onion, and bell pepper. Stir until well blended.

Layer the ingredients in a large casserole, beginning with

the melted cheese, then adding the broccoli and sprinkling

with the cracker crumbs. Dot the crumb layer with butter

and repeat.  Sprinkle the final layer with additional

cracker crumbs. Cover and bake for 20 minutes, then uncover

the casserole and bake an additional 5 minutes, until the 

crumb topping is lightly browned.





  • 1/2 pound broccoli rabe 
  • 1 small onion, diced 
  • 3 garlic clove, diced 
  • 1/2  pound sausage, no casing 
  • 3/4  pound ricotta cheese (whole milk) 
  • 1/2  cup shredded mozzarella cheese
  • 3  tablespoons grated cheese 
  • 1 egg
  • 2 pie crusts for bottom and top
  • 1 teaspoon salt
  • 2 Tbsp olive oil 


Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked.  Drain the sausage mixture of any excess liquid.  Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture.  Blend well.  Next, add the ricotta, mozzarella, grated cheese and egg.   Stir until mixed well.  Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly.  Add pie crust over the top.  Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.    Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving .





4 strips thick-cut pancetta

2 tablespoons butter

1 pound Brussels sprouts, halved

1/2 large onion, chopped

Salt and freshly ground black pepper




  1. Cook pancetta in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with pancetta fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss pancetta back into pan. Serve immediately.




Makes  6 to 8 servings

6  Large Apples  ( A mix of different apples is great)

3  Tablespoons sugar

3  Teaspoons ground cinnamon

2  Teaspoons instant tapioca

1  Baked  9-inch pie shell

2 Tablespoons unsalted butter


1 1/2 cups flour

1 Teaspoon ground cinnamon

3/4 cup brown sugar

3/4 cup ( 1 1/2 sticks) butter

Preheat the oven to 375*F

Peel, core, and slice the apples and place in a large bowl. Add the sugar,

cinnamon, and tapioca and stir together until the apples are well coated.

Spoon the apple mixture into the pie shell. Dot with butter or margarine

and set aside.

For the crumb topping, place the flour, cinnamon, and sugar in a large

bowl and cut in the butter with a pastry blender or two knives until the

mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.

Bake the pie for 40 to 45 minutes.

Enjoy the Taste of Fall

Bette's Broccoli Rabe And Sausage


Broccoli Rabe and Sausage



  • 2 pounds broccoli rabe (Approximately  2 Bunches)
  • 1/4 cup olive oil 
  • 3 cloves garlic, peeled and sliced      
  • 1 pound sausage, hot or sweet 
  • ½ teaspoon hot red crushed pepper      
  • Salt & pepper to taste 
  • Cooked pasta (optional) 


In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally.  In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve.  




Broccoli Salad

 1 bunch broccoli

 2 lemons

 2 cloves garlic, minced

 1/4 cup olive oil 

Salt and pepper to taste  

Break apart broccoli into florets.  You can also cut up stems.  Steam broccoli until fork tender.  Do not over cook.  In a large bowl put in broccoli.  Squeeze the juice of the lemons and add the olive oil.  Sprinkle with salt and pepper and stir until well coated.  You can either serve it at room temperature or refrigerate. 

Bette's Broccoli Salad



Broccoli Salad

Yield: 8 servings

Salad Ingredients

  • 2 heads broccoli, cut into small pieces 
  • 1/2 cup golden raisins or dried cranberries      
  • 1/2 small onion, red or white, diced     
  • 1/2 pound bacon, cooked and crumbled     
  • 3/4 cup of cashew nuts

Dressing Ingredients

  • 1-1/4 cups mayonnaise 
  • 3-4 tablespoons red wine or balsamic  vinegar     
  • 1/3 cup sugar 


In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over broccoli and stir until well coated.  Chill and serve.