Posted in Bartolomeo Family, Estelle Bartolomeo Recipe, Meat, Pasta, Uncategorized

Estelle’s Spaghetti Sauce

 

She was called Nonna, Grandma, and Essie, and while she wasn’t the Italian in the family, this is her sauce recipe.  Bob makes it all the time and he says that one day while visiting his mom, he asked for the recipe.  Estelle wrote it down and said that it was Tony’s mom’s recipe. (he thinks 😉 )Anna asked Bob to show her how to make the recipe and these are the pics from today’s cooking of Estelle’s Sauce!  Thanks to Uncle Jim for the Eli Lilly paper for the recipe below. 😉IMG_5939

Saute the onions.  While the recipe calls for meatballs, Bob used ground beef and Italian sausage.

 

 

Add the sauce, paste, and spices.  Mix and let cook for several hours!

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The happy cooks!

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Posted in Eggs, Laura Basone Bartolomeo Recipe

Egg Salad

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Boil up a bunch of eggs and you have salad toppers, deviled eggs, and one of my favorites-egg salad sandwiches.

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For one egg, I added a little yellow mustard, about 1 1/2 T of mayonnaise, and a teaspoon of relish.  I didn’t add salt because all of the ingredients added to the egg already contain plenty of salt for me.

Posted in Dessert, Laura Basone Bartolomeo Recipe

Watermelon Cookies: For 4th of July, picnics, or anytime!

Screen Shot 2017-07-02 at 10.01.57 AMIn June of 1992, we moved from Indianapolis to Muncie, very sad to leave neighbors who we loved dearly.  We soon learned that we had moved into another neighborhood of amazing people.  That summer there was a neighborhood 4th of July parade/picnic, and I made these cookies.  They are so cute on a plate, and pretty tasty to eat!!!

Kids can help add the food coloring to the dough and icing, cut out the shapes, put the chocolate chip “seeds” on the cookie, and roll the crescents in the green icing “rind”.  This recipe comes from Southern Living magazine.

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Posted in Laura Basone Bartolomeo Recipe, Vegetables

Mashed Potatoes

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Yeah, I know.  It’s just mashed potatoes.  But I’ve messed them up a time or two.  I no longer have starchy mashed potatoes, so I’ve learned a few things!

Fill a pan that will fit the number of potatoes you need, about half way up with water.  Peel and wash your Idaho potatoes and cut into 1/2 inch to 3/4 inch cubes and put them into water.  This will keep them from darkening.

Cook on medium heat until you can easily insert a knife into them.  Don’t overcook them.

I sometimes will start the potatoes a few hours before we are going to eat, and cook them half way and then let them sit in the water.  When I’m ready to proceed, I turn the heat back on and finish their cooking.      

IMG_5144 When the potatoes are tender, drain the water and add salt, milk, and butter.

Some people add cream.  Some don’t add ANY milk/cream, but just butter.

For my 6 medium potatoes,  I added about 3 tablespoons of butter, 3/4 teaspoon salt, and about 1/2 cup of milk.  Then I took a potato masher and mashed until it was a smooth consistency.  If you need to add more milk to make them smoother/creamier, do it a little bit at a time.  You can always add more, you can’t take away.

 

 

Another trick is to make the potatoes a couple of hours ahead, keep covered, then microwave when you are ready to serve.

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