Ravioli and Chicken Carrabona

Okay, okay, so it’s not “Carrabona” it’s Carbonara.  Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it.  Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for.  It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes.  Next time I will double the recipe so that there are leftovers.  There was just enough for two of us.

½ cup butter

½ Tbsp minced garlic, divided

 1 Tbsp chopped salt pork

1 Tbsp flour

½ cup parmesan cheese, divided

1 cup heavy cream

1 cup milk

16 cheese filled raviolis

1 cup shredded mozzarella

½ cup shredded Swiss cheese

1½ cup fresh chopped tomatoes

1 Tbsp parsley

¾ lb chicken pieces

1 Tbsp extra virgin olive oil

1 tsp garlic salt

1 tsp Italian seasoning

Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes. 

Cook salt port and reserve 1 Tbsp grease.

Cook ravioli according to package directions, drain and set aside.

Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often.  Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork.  Bring to a boil, reduce heat and let simmer gently; stir occasionally.

In large skillet cook chicken until juices run clear.  Add creamed mixture and mix well.

In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.

Divide 8 raviolis on two oven proof platters.  Spoon chicken mixture over top and sprinkle with cheese mixture; place under broiler for 2-5 minutes until cheese is bubbly and lightly browned.  (CHECK OFTEN).  Divide tomatoes between the two platters and serve immediately with fresh bread.  Believe me when I tell you, just because tomatoes are served with it, this IS NOT A LOW CAL MEAL.

© Crackerberries 2011

Zucchini Relish... it's no secret!

Ecclesiastes 1:9 That which has been is what will be, that which is done is what will be done, and there is nothing new under the sun.

There is a comical story that goes along with this recipe.  For years I’ve been trying to get my grubby little hands on the Averill family’s secret zucchini relish recipe.  Nine years, my grandmother has been dead and no one wanted to share that recipe with me.  Finally (I cannot divulge who) one of the relatives gave me the recipe.  Not long after that, I received a jar of zucchini relish from my cousin from the Hill side of the family – (the other side).  He and his wife also included a copy of the Hill family’s secret zucchini relish recipe.  To my hysterical surprise, the Hill family recipe is identical to the Averill family recipe.  How do you suppose that happened? 

This is NOT that recipe — they would have to kill me for sharing something that has been a secret for however long.  This is the Anderson family zucchini relish recipe and I’m not good at keeping secrets.  Enjoy!

7 cups shredded zucchini

1¼ cup grated carrots

2 cups diced onions

2 jalapeño peppers, minced

1 cup finely chopped green pepper

¼ cup canning salt

Combine in large bowl and mix well.  Sprinkle with salt.  Break two trays of ice cubes over the top; cover with plastic wrap and let stand in fridge overnight.  The next morning, drain and rinse, and drain and rinse, and drain and rinse; (drain and rinse well).  Squeeze out excess water (when you put in strainer, lay a piece of cheese cloth in the strainer and then you can squeeze out the excess water).

Prepare jars.

2 cups sugar

1½ cup apple cider vinegar

2 tsp celery seed

1 tsp red pepper flakes

½ tsp each of the following:  cinnamon, nutmeg, allspice, turmeric, ground pepper

Combine sugar, vinegar and spices in preserving pot; bring to a boil.  Add veggies and return to boil; reduce heat and simmer (STIRRING OFTEN) for 25 minutes.

½ cup apple cider vinegar

1½ tsp Colman’s English mustard

2 tsp cornstarch

Combine vinegar, mustard and cornstarch in small bowl and mix well until paste is formed.  Add to veggies and cook, stirring constantly for five more minutes or until thickened.

Remove from heat, spoon into prepared preserving jars; process in boiling water bath for 10 minutes.  Yield:  7 – 8oz jars

© Crackerberries 2011

Mickey Leavitt's Peanut Butter Pie

My very good friends Berta and Rach from Fryeburg, Maine sent me their church cookbook, “A Taste of Heaven” a collection of favorite recipes of the Center Conway United Methodist Church in New Hampshire.   This recipe came from that cookbook and after corresponding with Rach I found out that Mickey Leavitt is an 80 year old woman that brings this pie to every church supper.  I can see why there is never any left.  It is heavenly and wickedly good.

1/3 cup peanut butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

2 cups cool whip

1 graham cracker crust

Mix the first four ingredients together with an electric mixer.  Fold in the cool whip.  Pour into crust and refrigerate for at least 8 hours before serving.

My variation to the recipe is I used a cooked pastry crust (prick the pastry and cook in 350º for 12-15 minutes).  I used chunky peanut butter and I made my own whip cream with barley any sugar.  Either way you slice it, it is an unbelievably tasty dessert!  Enjoy.

© Crackerberries 2011

YANKEE TOMATO PIE

2 - 9 inch pie crusts

1 cup Duke’s mayonnaise

¾ cup Miracle Whip

2 cups shredded sharp cheddar cheese

2 cups Swiss cheese

6 oz goat cheese

1 cup chives

10 medium tomatoes

1 Tbsp Italian seasoning

Fresh ground black pepper

½ cup parmesan cheese

Note: recipe is for 2 pies.  If you want one pie, divide everything in half.

Preheat oven to 350º.

Place pie crusts in pie plates and prick bottoms and sides all the way around.  Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.

In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.

Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese.  Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again.  Sprinkle with remaining cheddar and Swiss cheese.  Top with parmesan cheese and fresh ground pepper.

Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling.  Let cool 15-20 minutes before slicing.  If you use a tin pie plate the leftovers make for a good warm up on the grill.

© Crackerberries 2011