The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice

Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.

Kathryn prepares some of her favorite dishes from Britan, Ireland, and Scotland.

SHEPHERD'S PIE

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Dish, Side Dish
Cuisine: British, Comfort Foods, Irish, Scottish
Servings: 6 servings

Ingredients

Topping

  • 1 1/2 lbs Yukon Gold Potatoes peeled, diced
  • 3/4 cup fat-free chicken broth
  • 3 Tbsp reduced fat sour cream
  • salt and pepper To taste
  • 1 tsp Paprika

Filling

  • 1 lb Lean Ground Lamb
  • 1 tsp Oil
  • 1 medium onion diced
  • 1 celery stalk chopped
  • 2 cloves garlic diced
  • 8 oz Mushrooms diced
  • 10 oz frozen mixed vegetables (carrots corn, peas, green beans,) or use fresh
  • 1 cup fat-free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 Tbsp Flour
  • 1 tsp rosemary (Dried or fresh)
  • 1 tsp thyme leaves (Dried or fresh)
  • 1 tsp Dried Basil (Optional)
  • kosher salt and pepper Season to Taste
  • kosher salt and pepper

Instructions

Topping

  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
  • Preheat oven to 400°F.

Filling

  • In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
  • When cooked, set aside on a plate.
  • Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  • Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5-10 minutes before serving.

Notes

NUTRITION INFORMATION
Serving Size: 1/6th of pie
Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
Cholesterol: 45mg
Sodium: 331mg
Carbohydrates: 31g
Fiber: 5g
Sugar: 3g
Protein: 22g

Scottish Red Lentil Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish, Side Dish, Soup
Cuisine: Scottish
Servings: 6 Servings

Ingredients

  • 2 Tbsp olive oil
  • 2 carrots sliced
  • 1 celery stalk with leaves chopped
  • 1 small turnip or rutabaga diced into small cubes
  • 1 large onion (or 2 small onions) diced
  • 32 oz Vegetable Stock
  • 8-10 cups water or beef/chicken stock less water/stock for a thicker soup
  • 1 1/3 cups red lentils soaked and rinsed
  • Kosher or Sea Salt to taste
  • Black Pepper freshly ground

Instructions

  • Place the red lentils in a bowl and cover with about an inch of water, set aside;
  • Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  • In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  • Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  • Season soup with salt to taste and freshly ground pepper.

Banger's and Mash

Course: Main Dish
Cuisine: Irish

Ingredients

Bangers

  • 4 Italian sweet sausages
  • 1 cup sliced Red or Yellow Sweet Onion
  • 1 Tbsp olive oil
  • 1 Tbsp No salt Butter
  • 1/2 cup Salt free Chicken Stock (I used Organic)
  • 2 Tbsp Red Wine – this is optional

Mash

  • 2 cups Cauliflower Cooked and mashed
  • 2 Tbsp heavy cream (you may use a little more for consistency)
  • 1/2 Tbsp Butter
  • 1/2 cup Cheddar Cheese
  • Salt and Pepper to taste

Instructions

Bangers

  • Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
  • In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
  • Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.

Mash

  • Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese. *Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
    Mash
  • Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.

Notes

Nutrition Per Serving

Calories 178
Fat 31 g
Carbohydrates 6g
Protein 15 g

Cranachan Scottish Dessert

Course: Dessert
Cuisine: Scottish
Servings: 4 servings
Author: Kathryn Raaker

Ingredients

  • 3.5 oz Irish/Scottish steel cut/pinhead oats (Divided: 1/3 cup and 1/4 cup) Toasted
  • 1/3 cup Scotch whisky (I used Glenfiddich (or use a top quality brand)
  • 2 cups fresh raspberries
  • 3 Tbsp Scotch whisky Divided
  • 3 Tbsp organic raw honey Divided
  • 2 tsp sugar
  • 2 cups organic heavy whipping cream it’s important to use good quality whipping cream
  • 4 Whiskey Glasses or Dessert Glasses

Instructions

Overnight Oats

  • The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.

Oats and Berries

  • When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
  • Now, choose a few choice raspberries to decorate the tops and set them aside.
  • Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
  • This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
  • Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.

Assembly

  • At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).

In this show, Kathryn and her friend Terry, prepare some quick and easy meals.

Thai Chicken or Turkey Lettuce Cups

Two cups per person
Servings: 4 servings

Ingredients

  • 3 Tbsp Canola oil divided
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp light brown sugar
  • 2 Tbsp rice vinegar
  • 8 Butter Lettuce Leaves
  • 1 1/2 cups English Cucumbers chopped and seeds removed
  • 1 lb Ground Turkey or Ground Chicken
  • 1 cup matchstick carrots (You can also coarse grate the carrots)
  • 2 Tbsp Fresh Mint, Parsley, or Cilantro
  • 1/4 cup chopped roasted peanuts (unsalted are best)

Instructions

  • Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
  • Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
  • Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.

Notes

Calories 426
Fat 20g
Protein 32g
Carb 24 g
Fiber 7 g
Sugars 13 g
Potassium 45%DV
Sodium 538mg

Pineapple upside down Cake –Miniatures

PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Course: Dessert
Servings: 2 servings

Ingredients

  • 2 tsp Butter melted, divided
  • 2 tsp Brown Sugar
  • 2 Slices canned unsweetened pineapple
  • 2 Maraschino Cherries
  • 1/2 cup All Purpose Flour
  • 3 Tbsp Splenda or sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Tbsp fat-free milk ¼ tsp. vanilla extract
  • 1/4 tsp vanilla extract
  • Dash Ground Nutmeg Optional

Instructions

  • Preheat oven 350°
  • Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  • In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.

Notes

Nutrition
8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

Kathryn’s Pureed Tomato Soup

MAKES: 4 servings Ingredients:
Course: Soup

Ingredients

  • 2 tsp Canola oil
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 2 14 1/2 oz cans Diced tomatoes Liquid included
  • 1 1/2 cups water
  • 2 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil Substitute: 1/2 cup fresh chopped basil
  • 1/4 tsp dried Oregano you can use fresh oregano –chopped
  • 1/4 tsp coarsely ground pepper

Instructions

  • In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  • Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.

Notes

Nutrients
Serving size,  1 1/4 cups,  is 76 calories
2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

Beer Cheese Soup- Kathryn Raaker‘s Version

Course: Soup
Cuisine: Comfort Foods

Ingredients

  • 3/4 cup Butter cut into chunks
  • 3/4 cup All-purpose
  • 1 bottle or can Light beer
  • 4 cups Chicken or vegetable broth
  • 3 cups shredded Cheddar cheese
  • 1 cup Parmesan Cheese Shredded Cheese
  • 2 tsp Worcestershire sauce
  • 1 tsp Ground mustard
  • 1/4 tsp of Cayenne Pepper
  • 1/4 tsp of Pepper
  • 1 8 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.

Instructions

Roux

  • Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.

Soup

  • Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.

Notes

Rather than getting one round loaf, purchase smaller bread bowls and serve individually.

Wonton Soup

Servings: 1 cup

Ingredients

  • 6 oz bulk pork, turkey or Chicken Sausage Links can be used, just cut out of the skins.
  • 1/2 cup panko bread crumbs Japanese
  • 1 large Egg lightly beaten
  • 2 1/2 Tbsp thinly sliced green onions divided
  • 32 oz carton reduced-sodium chicken broth
  • 1 Tbsp reduced-sodium soy sauce
  • 1 bunch baby bok choy coarsely chopped, (optional - 2 cups fresh spinach)
  • 2 stalks celery thinly sliced.
  • 1 cup uncooked extra-wide egg noodles
  • 1/2 cup Fresh Basil coarsely chopped
  • cup ½coarsely chopped fresh basil

Instructions

  • Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
  • In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!

Notes

Nutrition 1 cup:
234 cal
13g fat ( 4g sat. fat)
83mg chol.
1193mg sod
15g carb. (2g sugars, l g fiber)
14g protein

Australian Asparagus with Bacon

Down-Under Asparagus with Bacon

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches

Instructions

  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Kathryn and friend Kim Ellis make her special recipes from Down-under

 

Australian Herb Chicken

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray

Instructions

  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.

Down-Under Asparagus with Bacon

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches

Instructions

  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.

 

 

Australian Herb Chicken

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 4 pieces chicken legs and thighs
  • 1/3 cup 1/3 cup olive oil Virgin Olive oil
  • 1 med. Lemon lemon zest
  • 3 cloves garlic or 1/4 red onion
  • 1 bunch thyme, rosemary,sage -fresh a handful
  • 1 tsp Rock Salt
  • 1 tsp black pepper, freshly milled
  • 2 Sprays Olive oil Spray

Instructions

  • Preheat the oven to 375F Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..

This is absolutely healthy wedding soup made by Father Andrew the pastor from our St. Joe’s Church.

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.

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.

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.