Nie Nie's Heath Bar Brownie Triffle

This is an all time favorite. It is so rick and delishious that even my sweet tooth can only eat small portions at a time!

Bake 2 boxes of brownines, when cooled crumbled into large chunks

Make real whipping cream:  take a container of whipping cream and sugar to taste and whip in mixer until light and fluffy

Buy Heath Bars already crushed.

Layer a Triffle dish with brownies on the bottom, covered with whipped cream, layer of Heath Bar, repeat.

Chill, serve and watch it disappear!

Nana/Granny Horn's Famous Meatloaf

This is an ever evolving meal.  I remember eating this hearty dinner often at my Granny's house on the weekends and at home with my Mom.

1 package of meatloaf mix, equal parts of beef, veal, pork.
1/2 sleeve of Ritz Crackers, crushed
1 egg
1/2c ketchup
1 small chopped onion

Mix all ingredients together and bake at 375 for about an hour.

Served with mashed potatoes and corn, a family tradition!

Granny's Chocolate Cake (Granny Horn)

Granny Horn made this chocolate cake for every birthday and special occasion.  For years I (Beth) have tried to duplicate it and have a bit of Granny.  I now make this cake for almost every birthday celebration and never need a special occasion as an excuse to enjoy this 4 layered chocolate, coffee chocolate icing cake!

1 chocolate box cake mix
1lb bag of confectioners sugar
unsweetened baking cocoa - add enough to have a rich chocolate color
vanilla-a tsp or 2, I just do it to taste
butter-1 stick
dash of day old coffee
water-add water as needed to desired consistency.  I like my icing a medium consistency to coat and a much thicker consistency to decorate with.

Prepare cake per instructions on box.  Use two, 9in round baking pans.  When cake is cooled, use a serrated knife to level top and then to divide each cake in half.  This will give you 4 equal layers.  Generously ice in between each layer and decorate as you desire.

Pumpkin Flan (Grandma Candace)

This one can be a little difficult for the novice cook, but the results are spectacular and tasty to boot.  Plan ahead.

PUMPKIN FLAN

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Crusted Seared Tuna Steaks (Grandma Candace)

CRUSTED SEARED TUNA STEAKS

Ÿ         Serves about 4

Ÿ         hands-on time: 20 minutes                       

Ÿ         total time: 25 minutes                  

Ingredients

4 6 ozs	Tuna steaks
¼ cup	Soy sauce
1 Tsp	Honey
2 Tsp	Sesame oil
1Tsp	Rice wine vinegar
¼ cup	Sesame seeds
¼ cup	Black sesame seeds
¼ cup	Cracked black pepper
¼ cup	Whole yellow mustard seed
3 Tsp	Sesame oil for frying
	Wasabi paste

PREPARATION:

·         In a small bowl stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce

·         Spread a mixture of the seeds and crack black pepper on a plate.  Working in batches press this mixtures onto both sides of the tuna steaks

·         Heat sesame oil in a cast iron skillet over hight heat until very hot.  Place steaks in the pan and sear for about 30 -45 seconds on each side, but no more than 2 minutes total.

·         Serve with dipping sauce

Chicken Capagnola (Grandma Candace)

This is a favorite of ours and often serve guests for dinner too.  While it is best served immediately, this dish travels well and is still quite a treat reheated

CHICKEN CAPAGNOLA

Serve with rice or noodles

4 Servings

2	Large red peppers
¼ cup	Olive oil
1 lb.	Sweet Italian sausage, cut into 1 in. pieces
1 ½ lb	Chicken breast, boneless, skinless, 1 in cubes
4	Garlic cloves, minced
½ cup	Dry white wine
½ cup	Chicken broth
3 tsp	Rosemary, fresh minced
3 tsp	Oregano, fresh minced
¼ cup	Butter

Preparation:

Char peppers over gas flame or in broiler, turning until blackened on all sides.  Place in a paper bag and let stand 10 min to steam.  Pell, seed and rinse peppers. Pat dry and cut into strips.

Cooking:

Heat oil in heavy large skillet over medium heat. Add sausage and cook until brown, turning frequently, about 6 minutes. Transfer to plate with slotted spoon

Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.  Remove with slotted spoon and place with sausage onto plate.

Pour off all but thin film of the pan drippings.

Add garlic to pan and stir to brown about 2 min.

Add wine and broth and bring to a boil, deglazing pan.  Scrape up any browned bits.

Add peppers, half of the rosemary and oregano. Reduce to thicken sauce. About 8 min.

Whisk in butter a tablespoon at a time

Stir chicken and sausage into sauce.  Season with a little salt and pepper. Sprinkle remaining rosemary and oregano

Serve immediately.

Japanese Cumcumber Salad variation Kyuri No Sunome (Grandma Candace)

This is a very refreshing salad.  When the garden bounty is in full production having 5 Japanese cucumbers is not a big deal.  We usually end up giving away a dozen or more during the peak. The trick on this recipe is to be patient and let the cucumber draw.  If not, the salad can become watery.

Japanese Cucumber Salad variation

Kyuri No Sunome

Ÿ         Serves about 4 - 6

Ÿ         hands-on time: 20 minutes                       

Ÿ         total time: 2:30 hrs                       

Ingredients

5	Cucumbers, peeled leaving green strips then thinly sliced
1 Tbsp	Salt
½ cup	Lemon juice
½ cup	Sugar
2 Tbsp	White wine vinegar
2Tbsp	Rice vinegar
1Tbsp	White sesame seeds, toasted
1 Tbsp	Black sesame seeds
1 cup	Onion, thinly sliced.  A medium sized onion
½ cup	Kiri kombu,   thinly sliced dried, salted seaweed

PREPARATION:

·         Toss the sliced cucumber with the salt and place in a colander to draw out the excess moisture. Let stand about 3 hours shaking and tossing a couple of times to facilitate liquid run off.

·         Meanwhile combine lemon juice, sugar and vinegars in a medium mixing bowl stirring until sugar dissolves.

·         Mix in onions to coat

·         Rinse salt off of seaweed and mix into onion and dressing mixture to coat.  Let stand while cucumbers draw, stirring occasionally.

·         Toast white sesame seeds in a pan over medium heat shaking constantly. When lightly toasted, cool and crush about 25% of the seeds leaving the rest whole.

·         After cucumbers have started to become limp, pat dry off any excess salt and moisture and combine all ingredients in a large mixing bowl.

·         Mix and it is ready to serve