Day 2 of “The 12 Days Of Christmas Music” & "Philadelphia Snowman Cookies"

"The winter comes: the frozen rut. Is bound with silver bars; the white drift heaps against the hut; and night is pierced with stars." Coventry Patmore

Welcome to Day 2 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post on “Blue Christmas.” Just to remind some of my readers that have just stopped by, what I am doing is everyday for the next 12 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day.” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Paul, my son in 1983

Snowman! Anyone who knows me, knows that one of my favorite types of decorations is “Snowmen.” After your tree is taken down and all things Christmas, are put away for another year, I know with me, I feel a let down. All the hustle and bustle is finished and now we have to wait for spring to decorate again. Wrong, what I do is take out my “Snow People.” It is still winter and I love SNOW! I enjoy walking in it, and watching the snow falling from inside my cozy warm window. When my son was young we would always go out and build a snowman. So, by now you should have figured out what song I am going to spotlight today…. you are correct! It‘s “Frosty the Snowman,”

"Frosty the Snowman" is a popular song written by Walter "Jack" Rollins and Steve Nelson, and was first recorded by Gene Autry in 1950. "Frosty" was subsequently adapted to other media including a popular television special. The song was originally titled "Frosty the Snow Man". The song supposedly takes place in White Plains, New York, or Armonk, New York. Armonk has a parade dedicated to Frosty annually. The song recounts the fictional tale of a snowman that is magically brought to life through a top hat that a group of children place on his head. Although Frosty enjoys roaming throughout the town with the children who constructed him, the sun becomes too much for him to bear and Frosty is forced to leave town, promising he will be back again someday.

In 1969, the Rankin-Bass company, produced a thirty-minute animated television special of Frosty the Snowman that featured the voices of comedians Jimmy Durante as narrator, and Jackie Vernon as Frosty. Three sequels were produced.

Day 2: “Frosty the Snowman”- Lyrics

Frosty the Snowman was a jolly happy soul,
With a corn cob pipe and a button nose, and two eyes made of coal.
Frosty the Snowman, is a fairytale, they say.
He was made of snow, but the children know he came to life one day.
There must have been some magic in that old silk hat they found,
For when they placed it on his head, he began to dance around!
Oh, Frosty, the Snowman, was alive as he could be;
and the children say he could laugh and play,
just the same as you and me.

Thumpety thump, thump, thumpety thump, thump,
look at Frosty go. Thumpety thump, thump, thumpety thump, thump,
over the hills of snow.                                                                                           

Frosty the Snowman, knew the sun was hot that day,
so he said, "Let's run, and we'll have some fun now, before I melt away."
Down to the village, with a broomstick in his hand,
Running here and there, all around the square,
sayin', "Catch me if you can."
He led them down the streets of town, right to the traffic cop;
and only paused a moment, when he heard him holler, "Stop!"

For Frosty, the Snowman, had to hurry on his way,
But he waved goodbye, sayin' "Don't cry, I'll be back again some day.

In honor of “Frosty” I have a recipe called, “Philadelphia® Snowman Cookies.” These cookies are easy and a great way to have a fun day with your children.  This recipe was adapted from Philadelphia Cream Cheese Classic Recipe™ cookbook! 

“Philadelphia Snowman Cookies”

Ingredients:
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
1 cup of powdered sugar
1 1/2 sticks of unsalted butter
1/2 tsp of vanilla
2 cups of unbleached flour
1/2 tsp of baking soda
Suggested decorations, such as decorating gels, colored sprinkles, nonpareils, and miniature peanut butter cups 

Directions:
Preheat oven to 325°F. Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda, mix well. Shape dough into equal number of 1/2-inch and 1-inch diameter balls. (You should have about 44 of each size ball) Using 1 small and 1 large ball for each snowman, place balls, slightly overlapping, on un-greased baking sheet. Flatten to 1/4inch thickness with bottom of a glass dipped in additional flour. Repeat with remaining dough. Put in refrigerator for about 10 minutes to get a little hard. Then place in the oven and bake 19 to 21 minutes or until lightly browned. Cool on wire rack. (Each snowman doesn’t have to be perfect, makes each snowman an individual.) Sprinkle each snowman with sifted powdered sugar, if desired.

Special Kitchen Tips From Kraft:
Decorate with peanut butter cups in half. Place 1 candy half on top of each snowman for hat. To soften cream cheese, place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 10 to 15 seconds or until slightly softened.


Till Next Time………………………………...........................

Copyright © 2013 “Family Plus Food Equals Love”  All Rights Reserved

Day 1 Of "The 12 Days Of Christmas Music" & Blueberry Streusel Coffee Cake

“I will honor Christmas in my heart, and try to keep it all year,” by Charles Dickens
 
One of my favorite things about this time of year is Christmas music. As I get into the holiday spirit and prepare for Christmas, I love to put on the CD’s of my favorite Christmas tunes. There is nothing like hearing Christmas music to get you into the spirit of these wonderful holidays. So, my thoughts went to you, my readers, and wanted to share my favorite Christmas songs with you. I can imagine the CD’s playing and all of us singing along as we decorate the tree, or bake some cookies, or even as you write your holiday cards. So with that being said, my gift to you this year is what I like to call “The 12 Days of Christmas Music.” Everyday for the next 12 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day.” This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

Day 1:

“Blue Christmas” by Elvis Presley  
I'll have a Blue Christmas without you
I'll be so blue thinking about you
Decorations of red on a green Christmas tree
Won't be the same dear, if you're not here with me. 
And the when those blue snowflakes start fallin'
That's when those blue memories start callin'
You'll be doin' all right, with your Christmas of white
But I'll have a blue, blue, blue, blue Christmas.

Most people associate Blue Christmas with Elvis Presley, but the song had been around a decade before “the King” recorded it. Check out the story behind this rock-and-roll holiday classic…Blue Christmas is a Christmas song written by Billy Hayes and Jay W. Johnson. The heart-broken tale of unrequited love during the holidays had long been considered a Christmas staple of country music. Elvis Presley effectively made Blue Christmas a steadfast rock-and-roll holiday classic by recording it in his signature style in 1957. The song has since been recorded by a host of rock and country artists, as well as those of other genres. The song has been covered by artists such as Céline Dion, The Beach Boys, Dean Martin, and Andrea Bocelli. There have been more than 65 significant recorded versions. It has won 4 awards for wonderful song lyrics, meaning and tune. Elvis Presley’s famous recording of the song appeared on his 1957 LP, Elvis’ Christmas Album. Presley’s version was also released as a single for the first time in 1964. 

My recipe for today is “Blueberry Streusel Coffee Cake.” When I think about Elvis, I can see how this is a perfect dessert to put you in the mood for a Blue Christmas. This cake is moist, delicious, and it will make you want seconds! Enjoy your cake and sing “Blue Christmas”……

Don’t forget to come back tomorrow, for another Christmas song and a delicious fun recipe!

“Blueberry Streusel Coffee Cake”


Ingredients:
3/4 cup sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
3 cups blueberries, divided

Streusel Topping:
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled

Directions:
Heat oven to 350°F. Grease and flour 10-inch tube pan with fixed bottom. In large bowl, beat 3/4 cup sugar and shortening at medium speed 3 minutes or until smooth and creamy. Add egg; beat 1 minute or until fluffy.
In medium bowl, whisk together 2 cups flour, baking powder and salt. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spoon half of the batter into pan.
In medium bowl, stir together all Streusel ingredients except butter. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Top batter with 1 1/2 cups of the blueberries and half of the Streusel. With back of teaspoon, press berries and Streusel into batter. Repeat with remaining batter, blueberries and Streusel.
Bake 45 to 60 minutes or until wooden skewer inserted in center comes out with some moist crumbs attached and top is light golden brown. Cool on wire rack 20 minutes. Invert cake; remove pan. Turn cake top-side up. Serve slightly warm or at room temperature.

Till Next Time………………………………............

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Advent, Saint Nicholas, Sunshine Award & An “Escarole Soup” Recipe

December 2013

As I began to write this post, my eyes glanced at the calendar, and as I looked closer, I see that it is December 6th! As I get older, I learn that each year the days and months get shorter. With that being said, the beginning of December means that Advent is upon us. Advent is the religious countdown to Christmas and my favorite holiday of the year. It seems to be a magical time, as I start to decorate my house for this joyous season. Everyday another room gets transformed into what my family calls "Dottie’s Christmas Village." I have many candles and lots of beautiful angels plus you cannot forget the tree, with jolly old St. Nick under its branches. My Nativity takes a special place on my mantle surrounded by golden angels and branches of pines trees that fills the room with the scent of outdoors. As I unpack all of the decorations and ornaments for the tree, I seem to travel back in time. I am reminded of all my treasured keepsakes and who gave them to me throughout the years. One of the first items I always take out first is my Advent calendar, and place it in a spot that all could see. During the Advent season, Christians all over the world start to prepare for the birth of Jesus. In celebration of His birth, there are many preparations, such as decorating your house, your tree, wrapping gifts, cards to write, meals to cook and plan, plus baking cookies, gingerbread houses, and lastly who will be attending Midnight Mass.

Advent Calendar

Advent is a tradition in my home, when my son was young. My grandmother (Nanni) started giving him an advent calendar every year, so he could understand how many days were left till Christmas Day. Everyday my son looked forward to opening another door and see what was behind it. Sometimes a short poem, a Christmas word, a chocolate kiss, or something that pertained to the birth of Jesus. After my Nanni passed on, I continued the tradition for my son as well as my nieces and nephews. 

The beginning of December is not only for Advent but also on December 6th, today we celebrate the feast of Saint Nicholas! Whether you call him, Kris Kringle, Father Christmas, Santa Claus, St. Nick, or any other names that are used for him, Santa is still the hero of millions of children in the whole world. He had a reputation for secret gift giving. Legend states that the children put outside their shoes to dry, and that St. Nick placed coins, apples, and goodies in the shoes. That is how he became the model for our modern day Santa Claus, which also comes from the Dutch name called Sinterklaas. St. Nicholas (San Nicola) is the patron saint of Bari, in Italy, where his relics are buried in the Basilica di San Nicola (Basilica of St. Nicholas). Therefore, I hope that your shoes have many goodies from Saint Nicholas!

St. Nicholas

As I end this post, I have one last event that I must share with you my readers. I am so pleased to accept the "Sunshine Award" from my friend Catherine of "Living The Gourmet." Thank you so very much, Catherine for giving me this award. It means a lot to me and truly, you are a good friend. To participate please answer the questions below! Have fun and thank you!!

There are a few rules to receiving this award:
1. Include an image of the award in your post or on your blog.
2. Link the person(s) who nominated you.
3. Answer 11 questions about yourself.
4. Name 10 bloggers to receive this award. Link your nominees to the post and comment on their blogs letting them know they have been nominated.

Sunshine Award

Catherine’s questions to me and my answers:

1. Describe something that amazes you?
How time goes by so fast, that we have to be so grateful for the time we have to be with our family and friends.

2. If you could pass one lesson on to children what would it be?
To be thankful for all that, they have in their life, “more” is not the answer in life.

3. What is your #1 indulgence?
Coffee Ice Cream, or Ice Cream of any kind.

4. What is one healthy habit that you embrace?
I try to cut back on eating meat, have more veggies! Also, try not to eat Ice Cream!

5. Are you a morning person or a night owl?
A night owl, totally!

6. What do you value most in a person? Why?
Honesty and their compassion towards the other person. Without honesty you can not trust the person to be compassionate to others.

7. If you can eliminate one thing you have to do routinely what would it be? Why?
To get dressed…I love my PJ’s. They are comfortable which lets me get my creative flow going, to cook, bake, and most of all write!

8. What do you do if you need peace of mind?
I try to sit quietly, put on some classical music. Then, I thank God for all I have, say a prayer and that usually brings me back to a place where I can now deal with things better.

9. What is the one thing that makes you the happiest?
Seeing my family and knowing that God and His Angels are watching over everyone.

10. What is your biggest pet peeve? Why?
When people get animals and they do not take care of them. They are innocent souls that we need to take responsibility for. I am a total advocate for all animals.

11. What is your favorite outdoor activity and how often do you engage in that activity?  Love SNOW, and to walk as it is snowing would be my favorite thing to do in the winter. I look forward to that all year long.

Now for the nominees! (Just click on each link)

Christmas Spirit 
Catholic Cuisine
My Little Italian Kitchen
Hungry Runner
Italian American Girl
Cooking With Nonna
But You Dont Look Sick
Christmas Memories 
Holidays Cozy Style
Christina's Cucina

My recipe this week is “Escarole Soup.” This recipe is a traditional dish that is made to celebrate Saint Nicholas Day, on December 6th. Its origin is Italian and you can add white kidney beans and tortellini to the soup.
 

“Escarole Soup”

Ingredients:
2 tablespoons olive oil
2 chopped garlic cloves
1 lb of escarole, washed and chopped
Salt and pepper to taste
3 cups low-salt chicken broth
Grated Pecorino-Romano cheese

Directions:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute. Add the escarole and sauté until wilted, about 4-5 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. Season with salt and pepper, to taste. You can add a can of white kidney beans (washed and rinsed) plus cooked Tortellini. Serve with crusty Italian bread and top with grated Pecorino-Romano cheese.

Till Next Time……

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Happy Thanksgiving" & My Recipe For An Italian Rice Stuffing Made With Sausage & Onions!

My wish for you, my readers are a festive and thankful holiday, filled with family, friends, and all the fixings. I, among everyone else, have many things to be thankful for, especially to you my readers. Since I have started this blog I have learned so much and made so many wonderful friends. I am sending you a big Thank You to everyone for enjoying my stories and trying my families’ favorite recipes. 

While Thanksgiving is a holiday that America celebrates, Italian American's have added a unique flavor to this holiday. Many Italians that have immigrated to America have welcomed Thanksgiving, in their own distinctive way. They love any holiday that brings together family, friends, and food. Every Italian family has their own traditions and recipes that are unique which make Thanksgiving special. Turkey and the trimmings, are traditional, but Italian Americans will often add to their dinner with an antipasto, a pasta or soup course, and the desserts. Not only your typical pumpkin pie, but sweets, and pastries that Italians are known for.   

In my family, Thanksgiving has the same menu as any other traditional Thanksgiving dinners, but we always seem to “Italianize” the food. Whether it was a Sunday or Christmas, our dinner starts at about 2:00 pm with maybe 15-20 people surrounding the dining room table. Then there was always a bridge table set up in the living room, for the children. This would insult the older kids as they wanted to sit at the adult table, “not until you are an adult,” my mom would say. Finally that day would come, and your rite of passage was complete. Our actual dinner would last about 3-4 hours, which would include Lasagna and all the other traditional Thanksgiving foods. But most of the time everyone sat at the table between courses, except for a few of the women who would clean up and bring out the next course. There was always a conversation of sports, politics, and what were we going to have for desserts. As some of the women would be cleaning up, my dad would go and get the penny tin (an old nut can, which was filled with pennies that we could use to play games with) and we would play Pokeno or a game that the children could participate in. 

Playing games was always fun, and the laughter that could be heard throughout the house was infectious. After the games were played, and the children won some pennies, the dining room table began to be transformed into a sweet mountain of desserts. The coffee and demitasse (black coffee) cups were added to the table, plus the nuts, fruits, figs, hot chestnuts, and chocolates. Then in between these delectable treats, the cookies, pies, pastries and cheese cakes were placed on the table to complete our mountain of sweets. By this time, it would be about 9:00 pm and everyone was stuffed like a turkey, after their feeding frenzy. Then the cleanup would begin, and everyone would start to go home. But in the far distance I could hear my mother say, “What shall we have for dinner tomorrow”. All I know is that every family whether they are of Italian heritage or not, has a different cuisine and tradition to celebrate the holiday. What matters most to me, isn’t what ingredients were used, or who won the game, but the opportunity for families to come together, have fun, and celebrate the season which will be a memory to last a lifetime. 
    

As I end this post, I would be remised, if I did not mention “Happy Chanukah” to all of my Jewish readers and friends. Chanukah or the "Festival of Lights" is celebrated for eight days. During the Jewish Holiday of Chanukah, many families invite friends and relatives over to light the Menorah, sing songs, play games with a Dreidel, (like a top) exchange gifts, and share traditional food. This year, for the first time in 125 years Chanukah, and Thanksgiving falls together. This will not happen again for another 70,000 years!

My recipe this week is one that my mom has used for Thanksgiving for many years. It is so delicious that we ask her to cook this dish even if it is not a holiday. This recipe has been passed down from my great-grandmother Sofia. It is called “Rice Stuffing: Rice, Sausage & Onions” My family loves this stuffing as it is made in a baking dish and NOT stuffed inside the turkey. The flavor is sweet from the onions and sausage plus has that savory taste from the cheese. It is a perfect marriage to have along side of your turkey dinner. So, as we say in Italian, “Abbondanza!!”(plentiful & abundance) Happy Thanksgiving to everyone….. 

My great-grandmother, Sofia

"Rice Stuffing: Rice, Sausage & Onions"

Ingredients:
1 1/2 lbs of sweet sausage bulk (out of casing)
2 cups of rice (uncooked) Uncle Bens 
3 large eggs
2 large onions (sliced thin)
3/4 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Sauté sausage in a pan with a little oil. Before sausage is totally cooked add onions and finish cooking. While sausage is cooking cook rice. Drain rice and put in a large bowl. Next beat eggs in a small bowl. Then mix together cooked rice, raw beaten eggs, grated cheese, and cooked sausage with onions. Put in a baking dish. 
Bake in a 350° for about 40-45 minutes until mixture sets.   

Till Next Time………

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Eat A Cranberry Day" Plus A Recipe Called "Cranberry Sauce With Walnuts"

Thanksgiving is one week away and everyone is planning their meals for “turkey day.” My thoughts go to cranberries. In doing some research on cranberries, I just learned, that every November 23rd there is a holiday that is called “National Eat a Cranberry Day! “ If you really think about it, the month of November is when we eat the most cranberries, since it is a Thanksgiving tradition. Eat a Cranberry Day, was started to encourage everyone to take part in enjoying these little berries. There are no formal proclamations for this day, but it is still described as a “National” day.  Join me, as we have some fun and find out about cranberries.

Cranberry sales in the United States have traditionally been associated with the holidays of Thanksgiving and Christmas. In certain American states and Canadian provinces, cranberries are their major crop. Cranberries are made into many products such as juice, wine; cranberry sauce, jam, dried sweetened berries, and some are sold fresh to customers. Wisconsin is the leading producer of cranberries, with Massachusetts following as the second largest U.S. producer. A very small production is found in southern Argentina, Chile, the Netherlands, and Eastern Europe.

Cranberries are considered to be sour and bitter if eaten plain or raw. Cranberry juice is a major use of cranberries, but the berry is also used in baking muffins, scones, cakes, and Biscotti. They also can be added to soups and stews which adds tartness to them. Fresh cranberries can be frozen, and will keep up to nine months. You can use them directly in recipes without thawing.

Paul, my son in 1986

As we eat cranberries we are reminded that they are healthy and good for you. Their health benefits include nutrients and antioxidant qualities, giving them the name of a “super fruit”. Other health benefits help the cardiovascular system, immune system, fights off tooth decay, and acts as an anti-cancer agent. Cranberry juice contains a chemical component that helps fight against formation of kidney stones. So, make sure you eat or drink something with cranberries, it will keep you healthy.

I remember when my son was young, and it was Christmas time, we would use cranberries to string on the tree and use as a garland. We would thread each berry through a needle on the string. Sometimes we would put popcorn in-between the cranberries. But most of the time, there would be more cranberries than popcorn, as my son would eat more than he would string. We then would place the garland on the tree and admire our work. It was a fun activity which I will always remember. Then after Christmas, I would place the garland of berries and popcorn outside in the yard, so the birds and little animals could have a wonderful Christmas too.

I have two recipes this week for you to enjoy. “Cranberry Sauce with Walnuts“, is really easy. You will be the most popular person at your Thanksgiving dinner when you place this on your table. Between the tartness, sweetness, and crunch of the walnuts, this will be a wonderful dish to add to your turkey dinner. The second recipe is called “Cran-Limoncello,” a drink that will enhance your holiday party. 

Cranberry Sauce with Walnuts
Prep: 5 minutes Cook: 35 minutes

Ingredients:
2 cups of sugar
1 cup of water
1 package (12 ounces) fresh or frozen cranberries 
1/2 cup of apricot preserves
1/4 cup of lemon juice
1/2 cup of chopped walnuts, toasted

Directions:
In a large saucepan over medium heat bring sugar and water to a boil. Simmer uncovered for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Yield: 3 1/2 cups.
Serves: 14

--------------------------------------------------------------------
Cran-Limoncello
Adapted from, “Every Day with Rachael Ray” 

Ingredients:
1/2 cup of seltzer
1/4 cup of Limoncello
2 tablespoons unsweetened cranberry juice
Ice cubes or crushed ice
One small strip of lemon peel, for garnish
3-4 cranberries, for garnish

Directions:
Stir together the seltzer, Limoncello and cranberry juice. Pour into a glass filled with ice. Garnish with the lemon peel. Serves: 1 glass

Till Next Time……..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

A Festive Thanksgivng Table And A "Sweet Potato Pie" Recipe

As we plan for our Thanksgiving feast, I thought it might be a wonderful idea to talk about some guidelines that may help you dress your table. I would love to share some ideas about the meal courses that you will be serving and eventually becoming your holiday traditions.

Setting a table is the place where your family and friends gather together for two important things in life, to eat and talk. You can’t go wrong when you use colors of the traditional warm amber hues for Thanksgiving, the blues, whites and silver of Hanukkah, and the classic red, green and white of Christmas. Traditional colors and table settings communicate love to anyone that shares a meal with you in your home.

To choose a tablecloth really depends on your dinnerware. You could use a patterned cloth or a solid color. A nice touch is adding place cards to your table, and be sure to allow enough room for seating. I know that in my family, when we have a holiday or special meal, we sit at the table for most of the day, even after eating. So you want to be comfortable.

Worried about what fork to use? Don’t worry; I am going to give you some guidelines. The basic place setting for your holiday meal will consist of an appetizer, salad or soup, and a main course. In a traditional Italian menu, a dish of pasta is eaten prior to the main course. Following the main course will be dessert and coffee or tea. At this point of the meal, my mom would also put out fruit, chocolates, nuts, and mints. By this time everyone is stuffed and has been at the dinner table for over 5 hours or more. Another Holiday Dinner was a success!

One rule I always follow, is that the utensils are arranged in the order of which a person will use them. In our Western culture, this means that the forks, bread plates, and napkins are to the left, while the knives, spoons, glassware, cups, and saucers are to the right. In many other countries the left-right order is reversed. Often, in less formal settings, the napkin and /or cutlery may be held together in a single bundle by a napkin ring. In informal dinners you can even place the napkin on the plate. 

My mom, Madeline

Some final table details, don’t forget the salt and pepper shakers. If you find some room on your table, a floral centerpiece and unscented candles would be a beautiful warm finishing touch to your holiday table. One last item I would love to share is a little hostess gift that I give to my guests as they leave my home. It can be something small, even a cookie cutter with a lovely ribbon on it, which is a thoughtful thank you for coming to my dinner party. 

Our Thanksgiving table at my parents' house.

I think back when I was still living at home, my mother would always have the family over for the holidays. The smells in the kitchen would always give me that warm and toasty feeling, especially the aroma’s that would float all the way up to my room, which was on the second floor. Food is a big part of my Italian family and it always centered around the kitchen. My mom’s dinner table was simple, but beautiful, especially with the proper placement of forks, spoons, and knives. We always had to have a centerpiece with candles on each end of the table. Everything sparkled, from the good china to the sterling silverware. As my family would be seated around the table, I could see how proud my mother was as she would hear her guests, admire her elegant table.  My memories of how my mom prepared for her holiday dinner parties will last me my lifetime.    

Everyone has a favorite recipe they look forward to enjoying a holiday meal with the family. The smell and taste of a special dish can invoke memories from the past or create new ones for the next generation. My recipe this week is a “Sweet Potato Pie”. When you hear the word “Pie” you may think that it is for dessert, but this is not a dessert. Sweet Potato Pie is a traditional side dish in the Southern United States. It is often served during the holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. So please try this delicious and flavorful recipe as you enjoy your holiday turkey.

"Sweet Potato Pie"

Ingredients:
2 to 3 sweet potatoes (about 1 1/2 to 2 Lbs)
2 Tbsp unsalted butter; softened
3/4 cup packed light brown sugar (or less to make it less sweet)
1/2 cup of 1% milk
2 large eggs
1/4 Tsp ground pumpkin pie spice
1/2 Tsp ground cinnamon
1/2 Tsp vanilla extract 
1-- 9 inch pie crust 

Directions:
Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the potatoes and remove the skin. Blend potatoes in a blender and pulse for about 1 minute to remove all fibers. Place sweet potatoes in a bowl. Add butter and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350° F for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with melted marshmallow on top. (optional)

Till Next Time……..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

“Veteran's Day"..As My Grandfather Was Honored For His Service In WWI

“Our debt to the heroic men and valiant women in the service of our country can never be repaid, they have earned our undying gratitude…America will never forget their sacrifices.”  President Harry S. Truman 

This Veterans Day we have to say a heartfelt “Thank you” to all service men and women that are with us, and those who have died for us protecting our country so we all can be free. This weekend was a special one for my family. My grandfather was honored for his service at our church on Saturday evening, with a special ceremony to commemorate his service history…….

Louis A. Fiore
He had just enlisted

My grandfather, Louis A. Fiore, died in 1962 from cancer. I was about 7 years old and only remember a little about him. He was a wonderful man, husband, father, and grandfather, but he was also in the Army, and one of the bravest men in WWI. My grandfather was a Corporal in the U.S. Army’s 9th Infantry Regiment of the 2nd Infantry Division, Company A. He was 17 when he enlisted. (he was under age) He did not tell his mother that he enlisted till after the fact. My great grandmother, Madeline, had 9 children. Five were boys, all of whom were in the Armed Services. One of my grandfather’s brothers was in the Coast Guard, and his other three brothers were in the Army. My grandfather was wounded, (shot in the leg) in the battle at Chateau-Thierry, in France. He was taken to a MASH unit and told the Dr’s to take care of the other soldiers first. He was very compassionate and thought that there were other men that were hurt more than he was. Finally, he had his surgery and was taken with an ambulance to another site. As they were leaving in the ambulance, they looked back and the MASH unit where he had his surgery had been blown up. He received a Purple Heart for his bravery and other medals as well. After his leg healed, he chose to go to Germany and joined the Army of Occupation with his old unit. He wanted to see if any of his Army buddies were still alive and made it out ok. (The Army of Occupation goes into a defeated country to enforce peace and keep order) When he died he was buried with honors in the Long Island National Cemetery, Farmingdale, N.Y. As you can see he was brave, compassionate, and fought for our freedom…………..

Louis A. Fiore (1916-1919)
During WWI

As my whole family entered the church, we were greeted by retired service men in full dress uniforms. Their medals and pins shone brightly displayed on their chests. They handed out some information about our Nation's Flag and how to fold one properly. We looked over to the right, and there was this beautiful small table decorated with a white lace tablecloth. On this table were 2 photos of the two men that were being honored for their service, from two forgotten wars. One of the photos was of my grandfather. My mother was later presented with this blown up photo of her father. 

As the special mass and ceremony at our church, St. Thomas More in Hauppauge, LI started, the honor guard brought up the flags, and placed them on the altar. The honor guard was on behalf of the William F. Taylor Post 9486, of the Veterans of Foreign War. (VFW)  They had their uniforms on, and they were very striking. This beautiful mass was to honor not only my grandfather, but also another man, William J. Finn, a Private in the US Army Battery B of the 5th Regiment Artillery 1898 to 1899 of the Spanish American War. His granddaughter, Maryann DeGaynor, was also present to honor his name as well as my mom, dad, and my whole family. After the mass was over, everyone went outside to the flag pole, and the flag ceremony took place. All the Veterans in uniform surrounded the pole as the bugler played "Taps". They then took the flag that was given to my mom at my grandfather’s funeral and hoisted it up on the flag pole. This will be flying on the church’s flag pole in honor of all Veterans. I am extremely proud to have a grandfather who loved his country and defended it for our freedom. Today I honor him on this Veteran's Day. I want to personally thank all of our service men and women, past and present, for their service today and everyday! I pray for their safety and their determination for our freedom. 

Cake my mom had for the
family celebration after the service

Post script: Last summer my mom found a shoe box of letters my grandfather wrote to his mother when he was in WWI. My mom read them to me, and it was like a good book you couldn’t put down. We stayed up most of the night and read through each one. Some of the letters were very sad, and we cried, but others were interesting on how things worked in the Army. They were very impressive as some of these letters were written in the trenches. One particular letter he wrote, told of him writing to his mother by candle light, and then he said he had to close the letter and put out the candle as the troops were moving in. Another one was when he wrote to his mother to tell her that he had enlisted in the army. There were also papers about his earnings, which he sent back home to his family. It must have been really cold at the time, because in numerous letters he asked for a sweater to be sent to him, and we still do not know if he ever received it. I have to say that that evening as we read the shoebox of letters it bonded my mom and I, plus now I also feel I know my grandfather a little better, a brave soul, for sure!  

I want to thank St. Thomas More, the VFW Post 9486, and Jerry Ferrara for making this a very proud and special day for my family. May God Bless America!!!   



Till Next Time……..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Split Pea Soup" A Warm And Hearty Comfort Food

It’s the beginning of November, and the temperatures are getting colder. It’s that time of year again when the fall season is in full swing. The leaves are falling, and it is a time to be with family in a warm and comfortable home.  

As I look back to when I was much younger, I am reminded that my mom would always have comfort food for dinner, especially when it was cold, rainy, windy, or snowy outside. To me comfort food is like a big hug, which just wraps its arms around you, and makes you feel safe at home. I recently found a photo of my brother Chris and myself when we were very young. 

1964-My brother Chris and myself

These would be the days that comfort foods were definitely needed.  Some of my mom’s favorite foods that she would prepare for us would be lentils, chickpeas, and dry peas, plus many other hearty vegetables. These meals were sometimes mixed with pasta, like the lentils and chickpeas, and the dry peas were made into a very thick and hearty nutritious soup. It was a lot of work to cook homemade food, rather than using a can or jar. My mom knew that it was worth the extra time to eat and enjoy a healthy meal that was made with love. Speaking of soups, I just found out that the second week in November is “National Split Pea Soup Week.” So, stay a while and let’s explore some information that you may not know about split peas. 

It is a food holiday that is only celebrated in the United States since 1969. But split pea soup recipes in some form or another are enjoyed all over the world. North Dakota and Montana farmers grow 84% of all the dried peas, making them our top producers in the United States. Pea soup is made from dried peas. Many cultures have variations of this soup. The color of many varieties of peas comes in a grayish-green or yellow color depending on the region they are cultivated in. Pea soup has been eaten since antiquity. According to a source, the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

“Pea Soup” usually means a perfectly smooth puree. “Split Pea Soup” is a slightly thinner soup with visible peas, pieces of ham and vegetables. This is done by using dried, green split peas. As consumers become more aware of the tremendous health benefits of peas, we are encouraged to eat this popular staple food and share it with our friends and family. So pull out those cookbooks and try a new bean recipe, or cook a nice pot to share with your whole family. 

“6 Reasons To Use Dry Peas, Lentils and Chickpeas.” 

 1. Peas, lentils, and chickpeas are excellent sources of fiber.
 2. Peas, lentils, and chickpeas are a good source of protein.
 3. Peas and lentils are fat-free, and chickpeas are low in fat.
 4. Peas and lentils are sodium free & chickpeas are low in sodium.
 5. Lentils and chickpeas are a good source of iron and potassium. 
 6. Peas, lentils, and chickpeas are all gluten-free ingredients.

My recipe this week, you guessed it, “Split Pea Soup”. For starters, you need a meaty ham bone. So the next time you buy a ham on the bone, save the bones, or freeze them and when you have enough, make this wonderful rich thick soup, that will leave you warm inside and asking for more.

“Split Pea Soup”

Serves 10 to 12 people

Ingredients:
1 pound of split peas, washed and sorted
3 quarts of water
1 large ham bone
4 large onions, finely chopped
1/2 teaspoon of fresh oregano or dried
2 teaspoons of instant chicken bouillon
1/2 teaspoon of Black Pepper
1 bay leaf
3 1/2 cups of sliced carrots
3 cups of finely chopped celery

Directions:
In a deep pot, combine the peas, water, ham bone, onion, bouillon and the
Seasonings. Simmer uncovered for 1 1/2 hours. Remove the ham bone and trim off all the meat, chop it finely and return the meat to the pot. Stir in the carrots and celery and simmer the soup, uncovered, for about 2 1/2 hours or until the soup is thick.

Serve with hot crusty bread and a crisp green salad.


Till Next Time……

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

Halloween “Horror” Night & “A Vampire Kiss” Adult Drink!

When I was a young teen I would tell my younger brother Chris, spooky stories! I took him to see his first scary movie called, “The Night Of The Living Dead”! I would thrive on watching horror movies, seeing blood, and terror on TV. Then I would run into the living room, or the kitchen where ever my parents were and be so glad that I was not home alone, as these shows really scared me to death! I bet you never knew that I really enjoyed these movies, but I scared myself at the same time! As I grew up these movies scared me so I never watch them again until …..I married my husband. Then things turned around totally! 

Top photo is Gas Station,
Middle photo, Cemetery,
Bottom photo, the original house.

My husband is a huge horror fan! I mean BIG! He enjoys many types of movies, and music, but his ultimate favorite is the “Horror Genre”. Before we married his apartment was filled with memorabilia of these movies. There were posters, photos, props, action figures, and oh I forgot, a replica of “Chucky”. The posters were in frames on the walls, some were from the USA and others were foreign from Germany, Italy, and I think even a Danish one. Many had authentic signatures of the cast on them. As I began to understand him more, he started showing me his horror DVD collection of movies. They were really scary! I still do not know how I watched these movies. After we got married there were many times that we went to horror conventions. We traveled to Ohio, New York City, and Pennsylvania for some of them. Then one day my husband received an email from a fellow horror fan and was told that his favorite movie of all time was having a reunion in Texas, and we had to go. His favorite of all times is “The Texas Chainsaw Massacre” (the original:1974)  Are you getting the picture now….yes, we went to Texas to see the cast reunion. Now we just didn’t go to the convention, and meet the cast, we had to follow the path of how they made the movie! We flew in to Austin, Texas, and rented a car. I was the navigator with a map, and we started to follow the path of this movie. The next part of this story was written by Rick, my husband as we got to meet most of the cast of “The Chainsaw Massacre.“ or as he calls it for short TCM. (Those of you that have seen this movie will know who we are talking about, sorry if you do not know the cast of the movie, now you have to watch it) This is how my nightmare begins!

Bottom photo is myself,
 Gunner Hansen, and Rick

September 22, 2000...Austin, Texas...Our first stop is the famous cemetery where the opening shots of TCM were filmed. It's pretty impressive to see in person. The huge column where the hitch-hiker poses the corpse in front of the tombstone is awesome! Dottie took all the photos and also a video of the whole time in Texas. She was a real trooper. Next we went to see Allen Danziger. (He played Jerry, the van driver) He seemed amazed that TCM has developed such a following over the years! He happily signed ALL of my TCM memorabilia (I have tons), even though he was extremely busy. All I can say is he's really a great guy! He also acquired some fantastic pieces from TCM that were framed and hanging in his office. Now it was time to head to Houston for the reunion. It's a good 3 hour drive, and we still had to find our hotel room before the show. On the way there we found the famous gas station-BBQ from the movie. Now that was really IMPRESSIVE!! It still looks like it did in TCM except a couple small sheds were added next to it. Dottie (my wife) got all nervous as we approached it! HA!! The people that owned it now were very nice and even took me to the back room where all the action took place between Sally and the Cook. Anyone who visits Texas must go see that place! Finally made it to Houston and arrived at the Fear Factory about 7:15 p.m. There were lots of people young and old, mingling around waiting for the cast to appear. There was a radio station set up outside on the street (which was blocked off), and they were announcing to come down and meet the cast! 

Bottom photo is the 4 cast
members with Rick on the left.

Finally, my excitement peaked as the four members of the greatest horror movie ever, arrived!! There was a tent set-up with tables, and they had many photos for sale. Everyone had to stand in line, and they'd let about 5 or 6 people at a time in to greet the cast. They are all such cool people! I'm proud to say Gunnar Hansen (Leatherface) remembered us from our meeting last year! And Marilyn Burns also knew who I was from corresponding with her! Jim Siedow (the Cook) was very friendly, and he was amazed at all the foreign posters I have that he's never seen. He told me to keep in touch with him and believe me, I will!! Ed Neal (the Hitch-hiker) was impressed that I had all ORIGINAL memorabilia and no reprints. We also discussed the possibity of purchasing some props from him from the TCM movie! He gave me his agent’s card to keep in touch. He's a real character, many times doing his best hitch-hiker impressions from the movie. Marilyn (the girl that was screaming in the movie) was a sweetheart, and she was also in awe of all the TCM things I had that she had never seen before. And of course Leatherface himself, Gunnar Hansen, was so nice, so friendly and witty! Before we left he GAVE me a sketch of himself signed by the artist. It was also a limited edition and inscribed it with, "To Rick Balin, one of the biggest Chainsaw fans in the world and one of the best!!.” I now have that framed and hanging on my wall! It was a memory I will never forget!

Thank you for stopping by on this spooky day! I hope you all have a fun, safe, and a Happy Halloween!! My recipe this week is an adult drink as you enjoy your spooky movie! 

"Vampire Kiss"
Serves: 1

2 parts passion fruit-flavored rum
1 part tonic water
Splash of cranberry juice
Black cherry, for garnish

Directions:
Shake all ingredients with ice. 
Strain into a cocktail glass and garnish with a black cherry

Please drink responsibly and be safe on this fun night!

Till Next Time…………..

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved

"Zesty Shrimp Pasta" For "World Pasta Day" As We End The Month Of October

As October is coming to an end, for another year, I want to end the month with a pasta recipe. If you remember October is Pasta Month and today is “World Pasta Day.” One of my blogger friends Louise, from "Months of Edible Celebrations" is having a Pasta Party today! I am sure she won’t mind some extra guests coming to see the delicious dishes that she is presenting at her Pasta Party. Don’t get too stuffed, when you return to me, I also have that mouth watering pasta recipe I promised, called “Zesty Shrimp Pasta”. 

I have another blogger friend, Catherine, from "Living The Gourmet" that I need to say a big “Thank you”! She had a give away on one of her posts, and I won the give away! A beautiful book called, “Bless This Food”. Sharing food is the most universal cultural experience connecting people to one another. Expressing thanks for food was the world's first act of worship and is common to every known society. Saying grace before meals is a wonderful family tradition to observe as it acknowledges bounty and our daily food as gifts from the divine. Bless This Food gathers 160 timeless mealtime blessings. This book will come in handy for my family, as the holidays are approaching. 

I know you are waiting for that recipe I promised, but I just wanted to touch on a topic that I thought may be a very important part of your kitchen, and that would be your pantry or the Italian pantry! A well-stocked pantry makes whipping up a delicious well-balanced Italian meal a snap. Countless dishes can be made from ingredients on hand, the options are limitless. Most major grocery stores carry many items imported from Italy; other sources for those main ingredients would be Italian specialty stores in your area. If your grocery store does not carry your item, you can ask a manager if they might be able to order your ingredient for you. By stocking your kitchens with a few basic ingredients, you will be ready to prepare many Italian recipes. Premium ingredients are crucial to Italian cooking. The better your tomatoes, olive oils, and cheeses are the better your dishes will be. The Italian table is the heart of the family, a celebration that comes from making and eating a delicious meal. If you use the freshest ingredients and what is in season, you will find that you can create the most flavorful dishes. 

In my family as in most Italian kitchens, you will find a large amount if not all of the following items in the pantry. These ingredients are essential to creating a traditional Italian meal. Check, if your pantry is stocked with any of these items, if not it is time to go shopping….

Cans of tomatoes-whole & crushed, tomato paste, beans-dried or canned, olives, mushrooms, and anchovies. Flour, quick rise yeast, rice-Arborio, sea salt, Extra Virgin Olive Oil, Canola oil, cornmeal, breadcrumbs, broths/stocks, sun dried tomatoes, nuts, figs, granulated and confectioner’s sugar.

Jars of dried Italian spices, black pepper, red pepper, Vinegar-red, white and balsamic, red & white wine for cooking, (always buy a wine that you would drink) dried pastas, Capers, Espresso coffee, pure extract, raisins, and honey.

Refrigerator items would include; sausages & salamies, pepperoni, pancetta, Proscuitto, parmesan & mozzarella cheese, grated Pecorino Romano Cheese, eggplants, escarole, broccoli rabe, spinach, and Swiss chard.  

Fresh items should include; garlic, parsley, basil, mint leaves, onions, peppers,  Zucchini, tomatoes, lemons, breads, fruits of all kinds: pomegranates, oranges, etc. 

Remember there are so many additional pantry items that you can stock, the list is endless, but with this starter list you will be able to begin cooking the Italian way. All you have to do is add some of these ingredients, and you will be all set to prepare an authentic Italian meal that will impress your family. My recipe for this week is called “Zesty Shrimp Pasta” which is incredible. The combination of all of these Italian ingredients not only makes this dish very tasty, but the aromas fill your home with love. So try this delicious pasta recipe for your family, especially that your pantry is filled with these mouth watering ingredients. Happy Cooking! 

“Zesty Shrimp Pasta”

Ingredients:
1/2 lb. Linguine, uncooked 
3/4 cup prepared Good Seasons Zesty Italian Dressing Mix (divided) 
2 cups sliced fresh mushrooms 
1 large Onion, thinly sliced 
1 green pepper sliced
1 red pepper sliced
1 lb. uncooked cleaned large shrimp 
1 Tbsp. chopped fresh parsley 
1/4 cup Grated Pecorino Romano cheese

Directions:
Cook pasta as directed on the package meanwhile, heat 1/2 cup dressing in a large skillet on medium heat. Stir in mushrooms, onions, red and green pepper, and cook 3 min or until onions are crisp-tender, stirring occasionally. Add the shrimp, and parsley, then stir. Cook 2 min or until shrimp is pink, and vegetables are tender, stirring occasionally. Now drain the pasta; return to pot. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese. Total time 25 min Prep 10 minutes. Servings is for 6. 

Till Next Time…………….

Copyright © 2013 “Family Plus Food Equals Love” All Rights Reserved.