Father Andrew's Italian Wedding Soup

A wonderful rich delicious Wedding Soup
Prep Time1 min
Cook Time45 mins
Total Time46 mins
Course: Soup
Cuisine: Comfort Foods, Italian
Servings: 8

Ingredients

Meatballs

  • 1/2 pound Mild Italian Sauage
  • 1/2 pound Lean ground beef
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 large Egg
  • 1 Teaspoon Basil
  • 1 1/2 Cup Plain bread Crumbs

Stock for Wedding Soup

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Minced Garlic
  • 1 1/2 Packages Frozen Chopped Spinach
  • 1/2 cup chopped cooked Chicken Splinter Chicken
  • 3 Med Eggs - beaten
  • 2 tablespoons Romano Parmesan Cheese

Instructions

Meatballs

  • In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.

Soup stock

  • Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.

Steamed Artichokes a great light appetizer, first course or salad!

Steamed Artichokes and Balsamic Dipping Sauce

Delectable first course or served with main meal . Artichokes are great and low in calories!
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Servings: 6

Ingredients

Steamed Artichokes

  • 2 cups water
  • 3 Medium Young Artichokes

Artichoke Dipping Sauce

  • 2 Tablespoons Minced Onion
  • 3/4 cup Real Mayonaise
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • 2 Tablespoons balsamic vinegar

Instructions

Steamed Artichokes

  • Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.

Dipping Sauce

  • To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.

Steamed Artichokes and Balsamic Dipping Sauce

Delectable first course or served with main meal . Artichokes are great and low in calories!
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Servings: 6

Ingredients

Steamed Artichokes

  • 2 cups water
  • 3 Medium Young Artichokes

Artichoke Dipping Sauce

  • 2 Tablespoons Minced Onion
  • 3/4 cup Real Mayonaise
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • 2 Tablespoons balsamic vinegar

Instructions

Steamed Artichokes

  • Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.

Dipping Sauce

  • To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.

Mais Con Heilo

Prep Time25 mins
Total Time25 mins
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Wonderful refreshing fruit salad from my friend and great cook Marie Dunaway.

Filipino Fruit Salad

Prep Time20 mins
Total Time20 mins
Course: Side Dish
Servings: 8

Ingredients

  • 2 30 oz cans fruit cocktail Tropical optional
  • 2 7.6oz cans table cream
  • 1 14 oz . can condensed milk
  • 1 8 oz block softened cream cheese
  • 10 Maraschino Cherries
  • 1 small jar red palm fruit Asian store
  • 1 jar coconut gel (green or white) Asian store
  • 1 medium mangoe
  • 1 avocado

Instructions

  • Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.

 

Enjoying cooking with Marie Dunaway.  In this segment, we are preparing Salted Duck Egg and Tomato Salad .

Salted Duck Egg and Tomato Salad

Great Asian summer salad and simple to make!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Servings: 2

Ingredients

  • 2 Cooked Duck Eggs Purchase at Asian Market
  • 2 roma tomatoes
  • 1/8 teaspoon Salt optional or to taste
  • 1/8 teaspoon Pepper optional or to taste

Instructions

  • Cut up eggs in quarters, dice tomatoes, add salt and Pepper to taste, juice one lemon, add all ingredients together and then arrange on a plate. Great served by itself or with rice, meat or seafood.

Delicious Dessert Beverage from the Philippines shared by my friend Marie Dunaway.

Mais Con Heilo

Prep Time25 mins
Total Time25 mins
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Filipino Fruit Salad

Prep Time20 mins
Total Time20 mins
Course: Side Dish
Servings: 8

Ingredients

  • 2 30 oz cans fruit cocktail Tropical optional
  • 2 7.6oz cans table cream
  • 1 14 oz . can condensed milk
  • 1 8 oz block softened cream cheese
  • 10 Maraschino Cherries
  • 1 small jar red palm fruit Asian store
  • 1 jar coconut gel (green or white) Asian store
  • 1 medium mangoe
  • 1 avocado

Instructions

  • Drain all the Fruit Cocktail syrup from the can, Beat the cream cheese in bowl until its smooth. In a bowl pour condensed milk and blend in the nestle cream and cream cheese add chopped fruit. Chill before serving. Top with cherries and more fruit if you wish.

Salted Duck Egg and Tomato Salad

Great Asian summer salad and simple to make!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Servings: 2

Ingredients

  • 2 Cooked Duck Eggs Purchase at Asian Market
  • 2 roma tomatoes
  • 1/8 teaspoon Salt optional or to taste
  • 1/8 teaspoon Pepper optional or to taste

Instructions

  • Cut up eggs in quarters, dice tomatoes, add salt and Pepper to taste, juice one lemon, add all ingredients together and then arrange on a plate. Great served by itself or with rice, meat or seafood.

Peach Cobbler is Kathryn’s favorite dessert and in these segments she shares her recipe that was handed down from her mother.

 

Kathryn's Peach Cobbler

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Comfort Foods
Servings: 8

Ingredients

  • 10 medium sized fresh peaches pitted, peeled and sliced into thin slices
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/2 teaspoons Lemon juice I prefer Fresh Lemon juice
  • 2 teaspoons Cornstarch
  • 1 cup All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar this is 1 additional for topping
  • 1 teaspoon Baking Powder for topping
  • 1/2 teaspoon Salt for topping
  • 6 tbsp Unsalted Butter chilled and cut into small pieces for topping
  • 1/4 cup boiling water you will mix this with 3 tbsp of sugar and cinnamon
  • 3 tbsp White Sugar this ingredient is mixed with the boiling water
  • 1 teaspoon Ground Cinnamon this ingredient goes with boiling water

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
  • Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.

Notes

This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.