Grandma Dougoveto's Judy Frosting (for Angel Food Cake)

1 cup powdered sugar (*heap just a little)
2 squares of baking chocolate (*UNsweetened)
1 Tbsp. butter
3 Tbsp. milk
1 tsp. vanilla
1 egg

1. Melt chocolate and butter on really low heat.
2. Meanwhile, place sugar, egg, milk and vanilla in a small plastic bowl; DO NOT mix yet.  Also, prepare a LARGER bowl (that will fit the sugar bowl) of cracked ice and a little water at this point (for step 4).
3. When chocolate is melted, take off heat and stir a little to cool a bit.
4. Pour the chocolate mixture over the sugar mixture and place THAT BOWL in a bowl of cracked ice & a little water.
5. Beat until spreading consistency (the more you beat, the more the constancy will alter).

One Pot Cilantro Chicken And Rice

Ingredients

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• 1-1/2 cup basmati rice
• 3 cups water (or make 1 cup of the three chicken broth)
• 3/4 pound of raw boneless breast of chicken, cut up into 1" sized bites (or I have done with cooked, cubed chicken)
• 1 large onion - diced
• 1 cup carrots - shredded fresh carrots (roughly 4-5 carrots)
• 3 cloves garlic - minced
• 1 bunch of large cilantro - rinsed well
• 4-5 scallions minced
• 1 teaspoon cumin
• 1-1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil 

How to make it

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1. In Pot, pour 1 tablespoon of olive oil and put heat under pan on medium.
2. Add diced onions and let sweat for at least 5 minutes.
3. Once onions are almost translucent, add chicken and with wood spatula (preferred) stir chicken around pot till almost cooked and no longer looking pink. Add the second tablespoon of olive oil if you have to.
4. Add garlic and cook for one minute more.
5. Add rice (no water yet) and all remaining seasons - leaving some of the scallions and chopped cilantro for plating.
6. Stir rice well into mixture making sure it is well coated with the olive oil and seasonings.
7. Cook for two minutes, stirring the whole time.
8. Next add your water and/or broth. Do not stir!
9. Let come to a boil, then turn down heat till on very low.
10. Place lid on top and set time for 10 minutes.
11. After ten minutes, with a spoon, gently push rice aside and check on water - has all water evaporated? - Then move onto next step. If not, let cook a few minutes moire, till all the water has evaporated.
12. OK, take those 2 paper towels folding them over in half and place on top of pot, just under lid. Put lid back on pot over paper towels.
13. This will allow any extra steam to be soaked up by the paper towels.
14. Let sit for five minutes and call troops to the table.
15. When ready, fluff mixture with fork.
16. When serving and plating add the additional cilantro and minced scallions on top of dish and serve. Enjoy with a side mixed green salad!

AWESOME to make with all of that leftover cilantro after making guacamole!
 

Mom's Salsa (Sue Fitzpatrick's Recipe)

10 cups tomato (boil water, and submerge tom. for 1 minute; remove and peel; dice)
2 cups celery
2 cups green pepper
2 cups onion
1 tsp. parsley
1 Tbs. canning salt*
1 Tbs. sugar
1/2 tsp. cumin
1/4-1/2 tsp. cayenne (ground) red pepper
1 Tbs. vinegar

*Mom starts by just putting in half the salt, and working his way up to that (or may be too salty).

1. Add all of the ingredients to the pan, and simmer 20 minutes (Mom simmers longer...until it looks right).
2. At the end, Mom mashes the final product with a potato masher.

Mom's Croutons

1. Cut up old bread into crouton size.
2. Butter an old bread pan or brownie tin (by this I mean, cut in a few chunks of butter for the purpose of melting).
3. Add the crumbs.
4. Sprinkle with parsley, pepper, and garlic powder.
5. Stir and let cook @ 350 degrees.  Stir every so often until it looks all absorbed and toasted properly (10 minutes or so).

Can be stored in a Tupperware in or out of refrigerator when cooled.

Mom's Whole Wheat Bread

*Single recipe; makes 3 loaves.

5 cups white flour
2 cups whole wheat flour
2 packages dry yeast
2 3/4 cups water
1 Tbs salt
4 Tbs (1/2 stick) butter OR margarine
1/2 cup brown sugar
1/4 cup honey
1/4 cup molasses

1. Place 3 1/2 cups white flour and yeast in a large mixing bowl.  Use electric mixer to mix, low.
2. In a large saucepan on the stove, combine water, salt, butter, brown sugar, honey, and molasses.  Gradually heat until 115-120 degrees (warm, but NOT hot).  Use candy thermometer, or when place some on wrist, "warm, but not hot" --Mom.  *Visually, the butter will have melted into the liquid.
3. Pour liquid into the flour mixture, and mix well (start low, and work way to 1 minute on medium).  
4. Once well mixed, throw in wheat flour (AND 1/2 cup "dough enhancer" if you have it), and mix until well mixed throughout.
5. Start adding the remaining flour and mix with electric mixer; once it is too tough to mix with mixer, stir, and then kneed in the rest of the flour, on a well-floured surface.  Kneed until it looks like "a good dough".
6. Grease a big bowl, and flip dough ball inside, and coat the ball with the grease in the bowl (grease with butter wrapper).  Cover with light cloth, and set in a warm area to rise UNTIL IT DOUBLES (can take 1-2 hours; depends on the day/place).
7. Once doubled, PUNCH DOWN into the dough (still in bowl), and then flip onto a floured surface.  Cut into 3 loaves (depending on pan size) on a cutting board.  Cover (right on the board) with a light cloth for 20 minutes.
8. Meanwhile: grease bread pans well, and add dough to pans after 20 minutes.  You must shape each into a loaf of bread first, and grease down all the edges.
9. Again, cover each with cloth and place in warm area.  Once it doubles, it is ready to bake.
10. Bake at 375 degrees for about 30-50 minutes (until dark brown/depends on oven).  
11. Take them out--loosen edges if necessary--and flip onto cooling wrack.  Butter over the top if you'd like, and then wait until completely cooled until bagging.

Angeline Chilli

INGREDIENTS 2 lbs ground beef 2 cups chopped onion 1 cup chopped green bell pepper 2 coves garlic, minced In a large pot, brown all above ingredients, and drain excess fat. (For a thicker consistency, I will take 1/2 of the Onions and peppers, food process them, and throw them in a separate sauté pan to heat through, and season with 2 gloves of garlic, minced. This is a little extra step but if you want chunkier then just throw all chopped ingredients in with beef and skip the food processing step) Put drained beef back into pot and just add away and stir: 5 tablespoons Chilli powder (it will give it the spice smell but as far as lingering hotness, it isn't that bad) 2 bay leaves 2 cloves garlic, minced (if you added garlic to food processed step then do not add more) 1 teaspoon ground cumin 58 oz canned diced tomatoes (buy regular diced and some "Chilli favor" diced, I usually mix it up and the spices from the Chilli flavored tomatoes adds some kick too) about 3/4 of my tomatoes are regular and 1/4 Chilli diced tomatoes 30 oz canned tomato sauce 32 oz canned Chilli beans untrained quantity and flavor tip - you will be dumping lots of canned goods into the Chilli. Never let the leftovers in the can go to waste. Fill the cann up with a little water, swish it around, and dump it into pot. This way you can add more flavor and water will increase amount of Chilli produced. Bring pot to a boil. Salt and pepper to taste. If too mild- add more Chilli powder or even cayennen or Cajun seasoning to give a jolt. If all is added and its too hot - add another can of tomato sauce. This should help soften the blow! Also, when serving, add some sour cream as a topping and this will help mild it out. Make noodles on the side to serve Have cheese, crackers, chopped onions, and sour cream as a topper! I will even make a Triple batch and freeze a ton or give some away to a neighbor in need! Is always a hit!

Grandma Calo's Spaghetti & Meatballs

*DISCLAIMER: For anything that seems confusing, that's what I get for getting directions from Mom...so you may need to refer to her for clarification.

SAUCE:

2 Lg. cans tomatoes (28oz.)
1 Lg. can tomato paste (12 oz.)
{OR, use, "Lg. can tomato juice & Lg. can whole tomatoes; and
for more tomato chunks use 1 Qt. tomato juice & 2 Lg. cans whole tomatoes."}

SPICES: 
Sweet Basil (1 tsp.)
Sugar (1 tsp.)
Salt (1 tsp.)
Garlic (minced-1/2 tsp.) *That measurement came with "??" behind it.
Then flavor as desired.

Kettle the sauce for 2-3 hours.

MEATBALLS:

2 lbs. ground chuck
2 eggs (or 1 egg/lb.)
1/3 c. (or more) bread crumbs
2 scant tsp. salt
sprinkle with pepper
1/3 c. (or more) grated cheese, Parmesano or Romano
Sprinkle with parsley
Minced garlic

1. Use frypan.  Barely cover bottom with oil (any).
2. Let 1-2 pieces of chicken fry while balls are frying, then pull off chicken meat and some skin chunks to throw into sauce.  "Adds good flavor!"
3. Fry meatballs on both sides.
4. Drain pan, and add balls to sauce.
5. Pour off almost all oil, but leave remaining residue and other frying residues.  Add cold water to fry-pan (about 1/4"--just enough to well-cover the bottom of the pan); boil.
6. Scrape all crustiness from sides/bottom of pan, and add this water into sauce.
7. Stir well, and let sauce simmer.

ENJOY!