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March 7, 2014

Chef Bill's Broiled Shad

Broiled shad, sinful as it may be to say, is something that makes one look forward to Lent in the Philadelphia region as that is when the fish is in season.

It is a simple dish though.

Required are:

The shad (1 1/2 pounds from Hill's Quality Seafood is what we use)

2 Tbl Lemon juice

2 Tbl Butter (in cubes)

Salt and pepper

Lemon wedges

Lay the shad skin side down on a buttered ovenproof tray, salt and pepper to taste, dot with the butter and place in a pre-heated oven and broil. It should take between five and 10 minutes depending on how far the fish is from the heat.

Serve with the lemon wedges

June 29, 2012

Elsie's London Broil

Elsie's London Broil is probably the best you will ever put on your plate. Done right it can compare in tenderness to filet mignon and taste even better. Please pay attention.

First London Broil is not cut of beef. It is a method of preparation. Elsie buys top round when it is on sale.

In preparing it, Elsie first generously sprinkles it with Adolph's meat tenderizer, ( that's her secret ingredient for almost anything she cooks)garlic powder and black pepper.

Then, using a meat tenderizer, she pounds it like she's really angry at it. Even after she pounds it with the hammer like tenderizer she stabs it with a fork.

Then she places the steak in to a plastic freezer bag containing:
1/2 cup of olive oil
1 1/2 tbsp lemon juice
1/4 cup wine vinegar
1 1/2 tbsp Adolph's meat tenderizer
2 tbsp garlic powder
1/2 tsp black pepper

She marinates it overnight.

The next day, in time for supper, she greases the grill, gets it super hot and cooks the steaks fast probably no longer than3 or 4 minutes per side. Overcook will make it tough no matter how long it was marinated.

When done let it rest for about 15 minutes then cut thinly across the grain and serve

Elsie's Favorite Noodle Kugel

1 8-ounce package pound -- about 4 cups -- of dried wide egg noodles
2 tbs butter, cut into pieces
1 cup whole milk
4 large eggs, lightly beaten
1 teaspoon vanilla
2 tsp lemon extract
1 1/2 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (1-pound) container sour cream
2 cups cottage cheese

Cook noodles to package directions until al dente, then drain well.

In a large bowl, beat eggs with 3/4 cup sugar, whisk together sour cream milk, eggs, vanilla, and salt until combined, then stir in cottage cheese. Stir in the drained noodles

Put oven rack in middle position and preheat to 350°F. Put the Butter into a 13- by 9- by 2-inch baking dish. Add the noodle mixture to the baking dish.

In a small bowl stir the 1 1/2 teaspoons sugar and cinnamon together. sprinkle the mixture on top of noodles then dot with 2 tablespoons of butter.

Bake in the 350 degree oven for 1 hour to an hour and 15 minutes until a knife put in near the center comes out clean.

April. 18, 2012

Elsie Palinko's Super Burger

The weather outside is warm and beautiful. It's time to start up the grill and make the best burger ever cooked and tasted by mankind. Let's hear it for Elsie Palenko and her super burger.

1 lb ground beef
1/2 lb Italian sausage
1/2 half small onion chopped
1/2 cup shedded sharp cheese
1/4 cup crumbled blue cheese
1 tsp Italian seasoning
dash of salt and pepper
mix throughly and shape into 1/4 lb patties
Grill about 4 minutes each side or until nearly done and top with a slice of American cheese.
Serve in sesame hamburger buns.

Jan. 12, 2012

Elsie Palinko's Famous Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. Elsie often serves it on St Andrew's Night Dinner (30 November) and often in winter. Elsie believes that prunes are good for you and your constitution. You should eat a lot of them.

Here is her recipe:

Ingredients: 1 3-lb chicken, about 1lb leeks cleaned and cut into 1-inch pieces 2 quarts of water 1oz long grained rice 4oz cooked, stoned prunes One teaspoon brown sugar Salt and pepper Garni of bay leaf, parsley, and thyme.

Method: Put the chicken in a large soup and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

Dec. 19, 2011

Cookie Lozinak's Champagne Shrimp and Pasta

Here's a great recipe from one of the world's greatest cooks

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 1/2 cup sliced fresh mushrooms
1 pound large, peeled and deveined shrimp,
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons Vidalia onion
3/4 cup diced tomatoes
1 cup heavy cream
salt and pepper to taste
2 tablespoons chopped fresh parsley
freshly grated Parmesan cheese to taste

Bring a large pot of lightly salted water to a boil. Cook pasta in it for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Stir mushrooms in the oil and cook until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid begins to boil, remove shrimp. Add onions and tomatoes to champagne; boil six to eight minutes until liquid is reduced to 1/2 cup. Be certain the reduction is to 1/2 cup.

Stir in 3/4 cup cream; boil until slightly thick, which should be 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through.

Toss hot, cooked pasta with remaining 1/4 cup of warm cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

June 30, 2011

Stephen Foster's Fried Chicken

Okay folks are you ready? here's an old fried chicken recipe that goes back to the days of Stephen Foster is really is better tasting than the Colonel's

Cut a 3-pound chicken into 8 pieces, remove backbone and save the liver and gizzard to add to the gravy. Wash each piece under cold running water then pat dry with paper toweling.

1 cup flour
2 tsps salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
1/4 tsp cayenne pepper
in a large paper bag and shake to blend ingredients.

Drop the chicken pieces into the bag a few at a time and shake to thoroughly coat each piece.

Shake off excess flour, and then lay the pieces side by side on waxed paper.

Preheat oven to warm and in it place a large baking dish lined with paper toweling.

Put about 1/2 inch oil in a large, heavy skillet. Add more oil if necessary. The pan has to be big because the chicken cannot be crowded in the pan. If it steams the coating comes off the chicken. Place chicken pieces in hot oil , about 365 degrees F., the thigh and legs first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn -- using tongs, so you don't pierce the skin. Cover and brown the other side.

As each piece is cooked, remove it, and put an uncooked piece in its place until all pieces are done. The white meat will take a little less time to cook than the dark pieces.

Place the chicken in the large baking dish in the oven to keep warm while preparing the gravy.

For the gravy, pour the frying oil from the pan and replace it with two Tbs. of butter. Let the butter melt then stir in 1 Tbs.flour.

When bubbly, stir in ¾ cup of chicken stock and ¼ cup of light cream, and cook until the gravy thickens.

Add the sautéed chopped liver and gizzards, if desired, Season with salt and pepper and serve the sauce separately to spoon over the chicken pieces at the table.

April 4, 2011

Bill's Red Beans And Rice

Here's a delicious red beans and rice recipe that compares to the popular dish served at Popeyes

2 cups cooked rice

2 - 16 oz. cans Red chili beans

1 teas. Chili powder

1 teas garlic powsder

Heat beans (one can mashed) in saucepan without letting them boil.

Stir in chili powder, and garlic When

bubbling hot, add warm rice and gently mix.

March 25, 2011

Bill's French Dip

Getting hungry for something really good and filling and easy to make?

Try Bill's French Dip. It's ready in 15 minutes and serves 4.

"This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together."

1 (10.5 ounce) can beef consomme

1 cup water

1 pound thinly sliced deli roast beef

8 slices provolone cheese

4 hoagie rolls, split lengthwise

Preheat oven to 350 degrees F Open the hoagie rolls and lay out on a baking sheet.Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.

Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

March 11 2011

Pan Fried Sea Scallops

It's the Lenten season and time to have a few meatless dishes; Here's a good one.

large sea scallops
minced garlic

Clean scallops.

Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet.

Allow to cook for a 3-4 minutes, turning over. As scallops begin to brown slightly, squeeze fresh lemon over scallops.

Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed.

Do not allow scallops to burn. Add more butter if needed for moisture. Let scallops turn very brown on each side.

Serve alone or over linquine. You're going love it.

March 7 2011

Elvis Peanut Butter & Banana Sandwich

Are you ready for a good winter sandwich that's really easy to make. Then put on your Blue Suede Shoes and make an Elvis Sandwich. Honest injun this really was one of Elvis Presley's favorite sandwiches.

Try it. Simply spread 2 tablespoons peanut butter evenly on 1 slice of bread, then spread 1 small very ripe mashed banana on another slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.

Heat a tablespoon of butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.

Eat immediately with a knife and fork.

March 3 2011

Fantastic BBQ Shrimp

Try something that's really easy to make and even easier on the taste buds. BBQ Shrimp is an infallible party favorite. It takes a mere five minutes to set up, by putting 4 pounds of unpeeled large fresh shrimp in a 13 x 9 inch throw away foil pan. Top the shrimp with two lemons cut into wedges and a couple of bay leaves.

4 Lbs unpeeled, large fresh shrimp 2 lemons, cut into wedges 2 bay leaves 1 cup butter, melted 1 cup ketchup 1/2 cup Worcestershire sauce 4 garlic cloves, chopped 3 Tbs Old Bay seasoning 1 Tp dried rosemary 1 Tp dried thyme

1. Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves. 2. Stir together butter and next 6 ingredients. Pour over shrimp.
3. Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.
Serve with Yuengling Black and Tan or if you are a teetotaler with lemonade.

Feb. 28, 2011

Milk Is The Secret To Delicious Beef Liver

You say that you hate liver! Your mean old mother made you eat it when you were a kid and all the while you were growing up. Well you're all grown up now and it's time for a taste treat.

This recipe will convert you from being a liver hater into a liver lover. Simply follow these three rules. It will change your way of thinking about liver. The trick is to soak it in milk -- for at least two hours but more if possible. Also, turn the liver as little as possible, and above all, don't overcook.

1 Lb sliced beef liver
1 Cup milk
2 Tbs butter, divided
1 large sweet onion, sliced into rings
1 Cup all-purpose flour, or as needed
Salt and pepper to taste

Trim liver of grisle and extra fat. Rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover and let soak, remember for at least two hours.This is the most important step to take the bitterness out of the liver. Let stand while preparing onions.

Melt two tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish. Drain milk from liver, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until brown on the bottom, turn and brown the other side . Add onions, and reduce heat to medium. Cook until the liver is just pink on the inside.

Now please get back to me and admit that it was delicious.

Feb. 24, 2011

Bill's Easy Chili

We checked out the results of several chili contests and were surprised to see that Hormel canned chili scored high in several of them, even winning one.

You just open a can of Hormel chili and heat it.

I think the canned stuff is all right for slathering on a hot dog but not to serve as real chili.

Here a recipe for some real stuff that almost as easy as heating up a can of chili and would win a Texas contest. Try it. It a real treat on a snowy winter day.

Simply gently fry up onion, beef, and green bell peppers, and then stir in a package of chile mix peppers and tomatoes! "

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 package of chili mix

In a large frying pan over medium high heat, combine the ground beef, onion and bell peppers. Cook for about 5 or 6 minutes, or until beef is browned. Drain excess fat.

Add the chili mix, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for a couple of hours, stirring occasionally. Stir in the beans and heat through.

Feb. 16, 2011

Bill's Popcorn Stuffed turkey

Don't wait for Thanksgiving to try this succulent popcorn stuffed turkey and try to have a kitchen full of guests when your are roasting the bird.

This is a turkey recipe that also includes the use of popcorn as a stuffing - imagine that.

When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try?

8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing
1 cup Orville Redenbacher's uncooked popcorn
Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter, salt and pepper and fill cavity with stuffing and popcorn.Place in baking pan with the neck end toward the back of the oven (IMPORTANT).

Listen for the popping sounds.

When the turkey's ass blows the oven door open and the bird flies across the room, it's ready to eat.

Feb. 15, 2011

Bill's Meatloaf Recipe

Looking for a great meatloaf recipe. Here's one that's even better than the one your momma used to make.

1/2 Lb.ground beef
½ Lb.ground pork
1 1/4 Tsp. salt
1/4 Tsp. ground black pepper
1/2 Cup chopped onion
½ Cup ketchup
½ Cup water
1 tbls ground horseradish
1 egg, lightly beaten
1/2 Cup quick-cooking oats

1/3 Cup ketchup
2 tbsps brown sugar
1 Tbs.prepared mustard

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour

Feb. 14, 2011

Bill's SOS or Slop on a Shingle

Here's a recipe that all you guys who served in the army will remember fondly. We called it Heh, heh "SOS" or "Slop on a Shingle." Well, that's pretty close to what we called it. Anyway, it was something that grows on you, and that I look forward to having for breakfast once in a while.

1 lb. ground hamburger
1 stick margarine or butter
1/2 Cup flour
1/8 Tsp. mace powder
1/2 Cup diced onion, fried till soft
3 chicken bouillon cubes, crushed
1/2 quart whole milk (1 pint)
1/2 quart water
Lastly pepper to taste

Pan fry the hamburger mashing fine until all pink is gone and lightly browned, then transfer it to a bowl. Place margarine or butter in a large fry pan and fry onions until soft. Reduce heat and stir in flour and brown. Add bouillon, mace or nutmeg, water and milk and stir well to dissolve bouillon and flour. Add the fried hamburger. Using a medium heat, stir until it thickens. If too thick thin with water, if too thin add a little more flour. Simmer covered for 30 minutes on low heat, stir often adding water as needed. Lastly, add plenty of pepper to taste and simmer a few minutes more. Spoon over toast.

After it is cooked you can brown it more by placing it in the oven at 200-F for 30 minutes or longer and keep it warm.

Feb. 12, 2011

Bill's Peanut Brittle

Feeling the nibbles? Try biting into this peanut brittle to satisfy your cravings when you're watching a favorite television program or reading a page-turning novel. Instead of a novel, you might do what I often do; read a cookbook. But also do what I do before passing the recipe to friends. Try making the recipe before you share it.

2 1/2 cups raw peanuts (shelled)
1 cup sugar
1 cup white corn syrup
1 tablespoon baking soda
1/4 teaspoon salt

First butter a baking tray. Mix peanuts, sugar and syrup together in a heavy saucepan. Stir until mixture boils. Wipe crystals from the side of the pan using a pastry brush. Cook to a point where the mixture is very brittle when tested in cold water (about 300°F). Remove from heat and quickly stir in baking soda. Pour mixture onto buttered baking sheet. When cool enough to touch, stretch the candy as thin a possible. Break into pieces when cold.

Feb. 10, 2011

Bill's Crisp Roast Duck

Here's a delightful way to treat your special guy or gal on Valentine's Day, and it's much easier to prepare than you'd suspect. Serve with baked potato and Brussels sprouts. A Black Forest cake would truly be a satisfying and romantic dessert.

1 5 Lb. ready to cook whole duck
3 Cups boiling water
½ Cup melted butter
2 Tsp. paprika
1 Tbs. salt
1 Tsp. black pepper

Place oven rack in middle position and preheat oven to 400 f

Remove all excess fat from body cavity and neck. Rinse duck inside and out. Puncture skin from top to bottom with a sharp knife. Put duck breast side up on a rack in a 12 by 9 by 3 inch roasting pan and then to tighten the skin, pour the boiling water over the duck. Cool duck and drain water from the duck and the pan. Rub the duck inside and out with paprika salt and pepper. Roast duck breast side up, 45 minutes.. Remove from oven. Turn duck over and roast another 45 minutes. Turn duck over again and continue to roast duck for about another 45 minutes. The total roasting time will be about 2 ¼ to 2 ½ hours. Tilt the duck to drain any more liquid from cavity into the pan. Place duck on cutting board and let rest for about 15 minutes before carving.

Feb. 9, 2011

Bill's Beef Birds

Here's a dish that I sampled at the Holmesburg Diner in Northeast Philly many years ago. I persuaded Peter Stepolaus the owner who did all the cooking to give me the recipe. I've enjoyed it over and over again. Pete's gone now but I'm sure he'd be happy to have me share my beef bird secret with you.

2 lbs. boneless round steak
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
6 slices Vidalia onions
1/4 c. flour
2 tbsp. oil
6 oz. can tomato paste
2 c. water
2 tbs. prepared horseradish
Chopped parsley

Cut steak in 6 pieces. Using tenderizer, pound meat until thin. Season with salt, pepper and marjoram. Place onion in each piece and roll up; tie with string or secure with toothpicks. Coat meat with flour. Brown evenly in oil. Pour off fat. Mix tomato paste, water, and horseradish. Pour over meat. Simmer covered for 1 1/2 hours until tender. Garnish with the chopped parsley. Serve over buttered noodles.

Feb. 8, 2011

Bill's Country Fried Steak and Milk Gravy

Here's a Lancaster County dish cooked up and served by those cute Amish girls with twinkles in their eyes . It'll make your eyes light up and your tummy say "howdy."

Prep Time: 15 Minutes
Ready In: 35 Minutes
The gravy is great served over the steak, or on mashed potatoes.

4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk

Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Feb. 7, 2011

Bill's Jambalaya

1 pound fully cooked Polish sausage, cut into 1/2-inch rounds
1 pound skinless, boneless chicken breast halves - cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink. Stir in shrimp; cover and simmer for about 3 or 4 minutes or until shrimp turn pink. Serve over rice.

Feb. 4, 2011

Chicken Stew Recipe With Paprika

Here's another recipe that will warm the cockles of readers on a cold wintry day. Trust me! You'll never taste a better chicken stew.

Ingredients (serves 4):
1 chicken cut into 8 pieces
2 tablespoons of olive oil
2 medium onions
cayenne pepper (to taste)
2 garlic cloves
fresh parsley
1 can of diced tomatoes
2 cups of chicken broth ( bouillon cubes or Better Than Bouillon makes a nice substitute)
12 ounces (around 400 grams) of diced smoked ham - preferably Bayonne or Serrano - or bacon.

Slice the onions and peppers into long slivers and chop the zucchini, garlic and eggplant. Set aside.
Heat the oil in a large, wide pot.
Sprinkle each piece of chicken with salt, pepper, and a little paprika and add them to the pot. Turn the flame down to medium high and braise the chicken, about 6-8 minutes on each side.
Carefully remove the chicken from the pot and set it aside. Add the onions, peppers, garlic, ham and a teaspoon of paprika to the pot and sauté them with the chicken drippings.
Stir regularly to ensure that all the vegetables are evenly coated and to prevent them from sticking to the bottom of the pot or burning.
When the onions are soft and translucent (after about 8-10 minutes), and then add the chicken back to the pot along with the peeled and diced tomatoes. Add the chicken broth (replace half a cup of the chicken broth with a dry white wine if so desired.). Stir in another teaspoon of paprika and some cayenne. Bring the soup to a boil.
Turn the flame down to low and let the stew simmer uncovered for 10 minutes and then covered for an additional ten minutes, or until the chicken is tender. Stir in the fresh parsley and season with salt and pepper.

Feb. 3, 2011

Super Bowl Hummus

(1) 15 oz. can chickpeas
Drain and reserve liquid.
1/2 cup sesame seed
1 clove garlic, quartered
3-1/2 tablespoons lemon juice
1/2 teaspoon salt

Place chickpea liquid, garlic and sesame seed in blender. Cover and blend on high blending well. Add chickpeas, salt and lemon juice; cover, blend on high until it is of a regular consistency. Use parsley to garnish. Serve as dip or spread on Pita bread, crackers or raw vegetables.

Super Bowl Gallets

For a real half-time treat fan can chomp on gallets. What you never heard of gallets? You'll love them if you try them, but I warn you they are not for the faint-hearted. The recipe follows:

1 4 Lb.pork roast
4 pig's feet
1 medium sized onion
4 garlic cloves
6 peppercorns
3 bay leaves
1 Tbl. salt

Take the pig's feet and pork roast and along with rest of the ingredients place them in a large pot and cover them with water. Boil them for 3 to 4 hours skimming foam from the top as often as needed. When tender remove roast and pigs' feet from the consommé, strain it into a large bowl and save. Remove meat from roast excluding fat, gristle and bone. Remove meat and skin from pigs' feet excluding bones only. Combine meat, place into bowls. Pour the consommé over meat and let cool to room temperature. Cover and refrigerate for several hours or overnight. The consommé' will become a delicious gelatin. Remove layer of fat from the top before serving.

Feb. 2, 2011

BillLawrenceOnline.Com Pork Roast

Here's another recipe to warm you on a cold wintry day.

Serve with mashed potatoes and apple sauce

2 Lbs pork roast
½ teaspoon ground sage
2 cloves garlic chopped
1 32 oz can sauerkraut, drained
1 apple cut in half
1 small onion cut in half
1/3 cup brown sugar
Preheat oven to 325 degrees F (165 degrees C).

Rub roast with sage and sprinkle with chopped garlic Place roast in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 160 degrees F

Get ready for the Super Bowl.
Here are a couple of great munchies to go with a mug of black and tan Yuengling or Miller Beer during the game. I think hummus and Yuengling will be more favored by the Pittsburgh fans. The Cheese heads will probably stick with Miller and cheese. They're not bad choices either. For the gourmet fans we are also offering our secret Gallets recipe. We are putting them on early in case you need to do some shopping.

Feb. 1, 2011

Extremely Easy Potato Soup

This is a wonderful frosty day recipe. Al Gore and Barack Obama should meet in Chicago's 26 inches of snow today to celebrate global warming in frigid temperatures. It's also good in the snow-covered Philadelphia area. So good we will have it for dinner today. Yum!

Prep Time: 5 mins

Total Time: 30 mins

This is a recipe for a delicious soup that's easy to make. My mother was raised on this soup and she served it often to us. On an icy day like this one, entering the house and smelling this soup is the most comforting, delicious aroma imaginable.
3 large potatoes
1 cup chopped celery
1 cup chopped onions
2 cups milk or half-and-half
Salt and pepper, to taste

Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender. Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left. Add enough milk or cream to thin to desired thickness and add salt and pepper to taste.

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