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Recipes
          Most of you out there in Internet land, know two important things: 1) The way to someone's heart is through their stomach. 2)Most people you go out with, usually end up trying to go through your chest and rip out your Heart, once the thrill of dating is gone.  Hey!  Wake up! You don't need them to take care of you!  I am going to post a recipe a month for you, so you can fend for yourself.  However, if I get alot of e-mail to this site, I will post recipes every other day.  By the way, Hortense has been slaving over a Hot Stove for you!  So try them, "they be good",(brushing up on my Ebonics as a second language course, sorry if you don't speak jive.)
  The recipes I post will be affordable, really tasty and will last for more than three days in the fridge.  Don't ask for healthy junk or some kind of weird garbage where I replace ingredients with stuff like,"Imitation Peanut Butter Tofu."  I have been raised on Southern cooking and not some squirrel hugger's concoction, I also like Northern cooking and Italian and Greek too!  If you have some good recipes for this page, E-mail me on my home page.


this month's winners are:

                                                       Melt in your mouth chicken pie from Baptist Church cookbook

1 can-Cream of chicken soup
2 cans of the chicken broth, strained from your pot of cooked chicken
1 whole  3-4 pound chicken, cooked and de-boned
1 stick of margarine
1 cup self-rising flour
1 cup of buttermilk  

Mix can of soup with chicken stock in a saucepan, stir over medium to high heat, till it reaches a boil.  Add cut up chicken pieces.  Pour into a baking dish(9x13).  Melt margarine: Add flour and buttermilk: Mix well .  Pour over chicken mixture.  Bake at 350 degrees  for 30 to 35 minutes.


Okay. I have this friend who is a squirrel hugger.  I won't mention any names(Lance), but just for nature freaks, I'll post some weird food that's quite tasty!



Texas Caviar from my sister-in law

1 can of sliced Black olives
2 cans of Blackeye peas
1 can Black beans
1 can shoepeg corn
1 can yellow corn
3 medium tomatoes, diced or rough chopped
1 medium green bell pepper, diced or rough chopped
1 cup of chopped green onions or scallions
2 tbsp seeded and chopped jalepeno pepper
14 oz low fat Italian dressing
1/4 cup or 1/2 cup Balsamic Vinegar

Drain all the canned items well.  Mix together and store in fridge for about an hour to set the flavors.  This goes great with any type of chip, bread or cracker.


Hot Chocolate Mix  Family Recipe  

The large box of Nestle's Quik
11 or 14 0z of your favorite dry creamer(try different flavors)
1 cup of 10x confectioners sugar
Dried milk that makes 8 quarts, doesn't matter what brand


Mix all these ingredients well.  Keep this mixture in a dry, airtight container.
When you want some, I put about a 1/4 cup of mix in a standard size coffee cup.
You can add more, if you like a thicker chocolate taste. Just add boiling water and stir.
This lasts almost forever, unless your a choco-holic.  Just tell Swiss Miss to relocate out
of this country.  Do you know how much money you saved? Figure out what you pay
for a couple of packs of Hot chocolate mix from the store.  I am the Man!

Broccoli Casserole   My Recipe


2 heads of Medium size broccoli
about ten slices of American cheese
1/4 cup of parmesan cheese
2 cans of cream of chicken soup, get your favorite brand
!/3 of a cup of milk
salt and pepper to taste
Bag of bread crumbs, seasoned if you like

Cut the broccoli heads or "florets' off, you can leave a little stem.
Steam this or simmer this until the the stem and floret is easy to bite into, don't let it get too mushy, by over cooking it.
Drain and lay into a single layer in a 9 x 13 greased pan.  Lay the American cheese on top to cover the broccoli.  Then sprinkle the
parmesan over the American cheese.  Heat the soup on medium heat, stir in the milk.  Season the soup mixture, if it needs some kick.
Pour this over the Broccoli pan.  Spread evenly with a spoon or spatula over the top of the American cheese.  Sprinkle liberally with the bread crumbs until the top is covered.  Cover the pan with plastic wrap first and then aluminum foil.  Bake in preheated oven, 350 degrees.  Bake for about 1/2 an hour.  Remove pan from oven, remove wraps.  Before you serve it, pop it bake in the oven to brown the bread crumbs a little.  


Simple herb vinaigrette  My recipe


1 tbsp of sugar
1/2 tbsp of mustard, dry
1/4 cup of your favorite vinegar, I prefer balsamic or red wine vinegar
3/4 cup of salad oil, your favorite kind, stay away from olive oil, especially
if you refrigerate this before serving
salt and pepper for taste
Any fresh(preferred) or dry herbs, chopped fine, around 2 tbsp altogether


Mix sugar and mustard together in a bowl.  Add the vinegar.  Add the chopped herbs.  
Add oil slowly, beating  or stirring at a meduim speed in a mixer or by hand.  Add salt and pepper to taste.
You can use oregano, basil, tarragon or any aromatic herbs.  Just remember the rule for oil and vinegar.  One part
vinegar to three parts oil.  Real easy, healthier and inexpensive.

Here is a great breakfast idea for a big group.  
the recipe is not complex, just attentively follow the directions.

Blueberry-Sausage Breakfast Bake  Sister-in-law recipe

2 cups  All- purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter or margarine
1 and 1/4 cups of granulated sugar, divided into 3/4 c and 1/2 cup measures
1/4 cup Brown sugar
2 eggs
1 cup Sour cream
1lb pork sausage, cooked, drained and crumbled
1 cup pecans, chopped
2 Tbsp cornstarch
1/2 cup water
3 cups blueberries(fresh or frozen), divided into 1 cup and 2 cup measures
1/2 tsp lemon juice

In a medium size bowl, stir together flour, baking soda and baking powder, set aside.
In a separate bowl. Beat the margarine with electric mixer on medium speed till it's fluffy.
To the margarine add 3/4 cup gran. sugar and all the brown sugar, mix till combined.
Add the eggs one at a time, let every egg get a one minute beating time.
Then, add the flour mixture to this egg mixture, alternating with sour cream and mixture, till combined.
Fold in sausage and 1cup of blueberries.  Pour batter into a non-greased 9 x 13 pan.  Spread evenly
and sprinkle pecans over top.  At this point, the cake can be refrigerated and started in the A.M., if you would like your
guests to wake up to that smell.  Bake in preheated 350 degree oven for 35 to 45 minutes or
until a toothpick inserted in the center comes out clean.  Let cool for a little.  Then in a medium saucepan,
combine the leftover 1/2 cup gran. sugar cornstarch, water and the reserved 2 cups of blueberries.
Cook on a medium heat, stirring frequently, till it starts to bubble.  Stir in the lemon juice.
Serve the sauce over the cake.  Refrigerate leftovers.  Serves fifteen.  This is good for days.
And you could use it for a quick breakfast through the week.

Basic Pizza Dough from Betty Crocker

2 packages active dry yeast
1 1/2 cups warm water(105 to 115 F)
3 3/4 to 4 cups all-purpose flour
1tbsp olive or vegetable oil
1tsp salt
1 tsp sugar

Dissolve yeast in the warm water in large bowl.  Stir in the sugar, oil, salt and half of the flour.
Stir or use an electric mixer with the paddle attachment, add the remaining flour to make the dough
more easy to handle.  Turn out dough onto lightly floured surface(this stuff is sticky); knead about
ten minutes or until it starts feeling smooth and elastic.  Put in a greased bowl and cover the top of bowl
with plastic wrap.  Let it rise in a warm place, till it almost doubles in size.  Punch the dough back down in the bowl.  
This gets out air pockets, you won't hurt it.  Cover again and put in fridge for at least 2 hours but not longer than
48 hours.  Then get it out and separate the dough in two equal portions.  You can roll it out or do the fancy
throw it in the air thingy.  I just place it in a round pizza size pan and flatten out to the edges with my fingers, this works
well, if you oil your fingers.  You can put anything on this that you want.  I suggest: roasted garlic, chopped fresh veggies
goat cheese, mozzarella and fresh herbs.  Then put into a preheated oven(350 F) and bake for around 25 to 30 minutes
or until the top is lightly browned.  Try incorporating fresh or dry herbs in the flour mixture when you make the dough, use your
 imagination.

 CORN CASSEROLE

1 can whole kernel corn, drained
1 can cream-style corn
8 oz. sour cream
1 med. onion, diced
1/3 c. diced green pepper
1 sm. pkg. Jiffy cornbread miix
3 eggs, slightly beaten
1 stick butter, melted

Combine all ingredients together.  Pour into a 2-qt. greased souffle or casserole dish.  Bake at 350 degrees for 1 hour.  Yummy!
by Jennifer Parker, my sister-in-law, Woodstock, GA

pINEAPPLE CREAM CHEESE PIE

1 pkg. (8 oz.) cream cheese, softened room temperature
1/4 c. sugar
1 c. heavy cream, whipped
1 1/2 c. crushed pineapple, drained
1 (9 in.) graham cracker pie shell

Whip cream cheese and sugar together.  Fold in whipped cream.  Add crushed pineapple (drained).  Pour in pie shell and let chill 2 hours.
Delicious!

hash brown potato casserole

1 pkg. frozen has brown potatoes, thawed
1/2 c. onion
2 cans cream of chicken soup
8 oz. sour cream
8 oz. Cheddar cheese
1 stick butter, melted

Mix ingredients in a large bowl.  Pour in a large greased baking dish.  Top with pieces of butter and about 1/2 cup cornflake crumbs.
 Bake for 1 1/2 hours in a 325 degree oven.  Do not overbake.
by Jerry Jones, my father-in-law, Mooresville, NC

peanut butter fudge

2 c. white sugar
3/4 c. evaporated milk, (not sweetened condensed)
3 T. butter
1 1/2 c. peanut butter
1 c. marshmallows
1 tsp. vanilla

Combine sugar, milk, butter in a medium saucepan on stove.  Bring to a boil while stirring, and boil for 5 minutes.  Turn the heat off.  
Add peanut butter, marshmallows and vanilla.  Pour into a greased dish.  Cool and cut into 1 or 2-inch squares.  Oh yeah!

NO BAKE COOKIES

4 c. sugar
1 c. milk
6 T. cocoa
1 c. butter (2 sticks)
6 c. oatmeal
1 c. peanut butter
2 tsp. vanilla

Mix sugar, milk, cocoa and butter together and bring to a rolling boil over medium heat.  Boil for 2 minutes.  Remove from heat and add oatmeal,
peanut butter and vanilla. Mix well and drop by spoon onto wax paper.  Let cool.  Now, don't you remember these from your childhood?

LEMON FREEZE CHEESECAKE

Graham Cracker Crust:
2 c. crumbs
2 T. butter
2 T. sugar

Prepare crust in an 11x 14-inch dish (or you may use a prepared large graham cracker crust.)  Mix crumbs, butter and sugar.  
Save 1/4 c. for sprinkling on top.  Bake 10 minutes in 350 degree oven and let cool.

1 box lemon jello
1 c. hot water
1 (8 oz.) cream cheese, softened, (you may use defrost on microwave to soften for 30 seconds at a time)
1 c. sugar
1 can evaporated milk, chilled (not sweetened condensed)

Mix lemon jello with hot water, cool until just about ready to jell.  Mix and blend well cream cheese and sugar (get all the lumps out).  In a large bowl,  beat chilled milk until fluffly.  Add jello mixture and cream cheese mixture to milk mixture and mix well by hand.  If you want real lemon taste, add
1 tsp. lemon flavoring.  Pour into cooled graham cracker crust.  Sprinkle left over crumbs on top.  Chill and enjoy!  

















This page is dedicated to the memory of my grandmother.
She made sure you always had something to eat.
And people stopping by to visit had a place for them set at the table.