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Recipes
FANNY MAY FUDGE
By Lutie
When I was a teenager, all of my allowance went for food - a hot dog and tamale sold by one of the many pushcart ve...
- 4 Cups sugar
- 1 Cup half and half
- 1 Tsp. vanilla
- 1 Cup butter
- 13 Oz. Hershey Chocolate candy bar (plain)
- 2 Oz. package unsweetened chocolate
- 12 Oz. package chocolate chips
- 25 Large Marshmallows (snip in half with scissors)
- Optional: 1 Cup walnuts
FILET MIGNON ALA MARCIA
By Lutie
My newest entrée, which met with rave reviews from all who were lucky enough to taste these tantalizing tidbits
- 8 oz. button or Baby Bella mushrooms, cleaned & sliced
- 1 Tbs. butter
- Jane’s Krazy mixed up salt
- 2 Filet mignon steaks, cut into 1 1/2” cubes
- Jane’s Krazy mixed up salt
- Olive oil or butter
- 1 clove garlic, peeled and cut in half
- Freshly ground pepper
- Williams-Sonoma Bordelaise French Finishing Sauce
- Heavy cream
ESCAROLE SOUP
By Lutie
One day when my mother-in-law was staying over at our house, I asked her to show me how to make Escarole soup, whic...
- 1 Large head of escarole
- 1/2 Lb. ground beef
- 2 Tbs. olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 6 Cups chicken broth
- Janes Krazy Salt, and freshly ground pepper
EGGPLANT ROLLATINI
By Lutie
When we first moved to New Jersey, one of the first people I met was Max, the chef at La Cucina Restaurant in Somer...
- Stuffing:
- 1 Eggplant
- 2 Eggs, beaten
- 1/4 C grated Romano or Parmesan cheese
- Flour
- Salt
- Freshly ground pepper
- Light Olive Oil
- 16 oz. Ricotta Cheese
- 3 Springs of Parsley, chopped
- 1/4 C Grated Romano or Parmesan cheese
- Freshly ground pepper
- 1/4 C Finely Chopped proscuitto
- 1/2 tsp. Jane’s Krazy salt
Red Onion & Parmesan Tartlets
By Lutie
These simple tartlets make a stuning starter
- 1/4 cup milk
- 1/4 cup cream
- 2 garlic cloves, peeled and halved
- 2 red onions, cut into 6 to 8 wedges each
- or 1 red onion halved and sliced very thin. You can sautee and save for topping.
- 1 egg yolk
- 1/2 tbsp. all-purpose flour
- 1/3 cup freshly grated Parmesan cheese
- 9 oz puff pastry
- 1 0z onion garlic jam
PUSSER’S PAINKILLERS
By Lutie
Since I previously mentioned the Pusser’s Painkiller, I thought I would include the recipe
- 1 Oz. Cream of Coconut
- 4 Oz. Pineapple juice
- 1 Oz. Orange juice
- 2 Oz. Pusser’s Rum
Jewell's Creme Brulee
By Lutie
There’s nothing to say I can’t have my crème and eat it too Ha ha
- Creme:
- 1 1/2 cups heavy whipping cream
- 2 Vanilla beans split lengthwise
- 11 Large egg yolks
- 1/3 cup sugar (bakers sugar is best)
- Brulee:
- Sugar
- Blow torch
PINA COLADAS
By Lutie
Place all ingredients in blender and process until thick and frosty
- 1 Oz. Cream of coconut
- 2 Oz. Pineapple juice
- 1 1/2 Oz. Rum
- Crushed ice
HOLIDAY EGGNOG
By Lutie
Beat egg yolks until very thick and lemon colored
- 6 Eggs, separated
- 3/4 Cup sugar
- 2 Cups milk
- 2 Cups heavy cream
- 1 1/2 Cups bourbon or brandy
- 2 Tbs. dark rum
APRICOT SQUARES
By Lutie
I found this bar cookie recipe in a Bon Appetit issue about 25 years ago and have been making it ever since
- 1 Cup butter, softened
- 1 Cup sugar
- 1 Egg yolk
- 2 Cups all purpose flour
- 3/4 Cup finely chopped walnuts
- 1 10 ounce jar apricot jam