NanaJane's Minestrone Soup

My mother had a wonderful way of making this soup just when we needed it most -- after a day of leaf-raking or chopping wood for the woodstove. It was such a welcome feeling to walk into the warm house and smell this wonderful soup on the stove. One bowl would turn you from chilled-to-the-bone straight into warm-n-cozy. (I think it's magic.)

Ingredients

1 Tbs oil
1 medium onion, diced
1 clove garlic, minced
1 cup celery, diced
1/2 cup carrots, sliced
1 cup green beans
2 cup tomatoes, smashed (canned work best)
1 cup of white beans (canellini, navy, Lima etc.)
1 zucchini, cut into half-moon slices
1/4 cup fresh parsley (or1 Tbsp dry)
1 tsp basil and 1 tsp oregano, dried
1 bay leaf
8 cups of beef broth
salt and pepper to taste
4 oz. small pasta (any variety)
Grated Parmesan Cheese

Heat oil in a large pan over medium heat. Saute onion, garlic, celery and carrots for about 5 minutes. Add remaining ingredients, except pasta and cheese, and cook over low heat for 1 to 1 1/2 hours. Cook pasta separately, then add to soup right before serving. top with a sprinkle of parmesan cheese. Serve with nice, crusty bread.

Enjoy!

NanaJane's Pumpkin Pie

The secret ingredients of this classic recipe are honey and molasses. They give NanaJane's pumpkin pie a flavor that's just different enough to set it apart at Thanksgiving time.

Ingredients:

One 8-9 inch pie crust, unbaked

2 eggs, slightly beaten
1 1/4 cup mashed pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1 Tbs molasses
1 Tbs honey
1 can of evaporated milk

Blend together the eggs and pumpkin. Add sugar, salt, spices, molasses and honey. Mix well. Stir in evaporated milk. Pour custard carefully into crust and bake at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking for 40-45 minutes. If crust starts to get too brown, cover the edge with foil for the last 15 minutes of baking.

Enjoy!

NanaJane's Easy Banana Pudding Pie

I remember my mother making this dessert in the summer. She let me help with it, and by the time I was about eight years old, I could make it all by myself. It's that easy. Now, I let my kids make it, too. It's a fun, cool treat for a hot summer evening.

Ingredients:

16-20 Honey Graham Crackers
1 package instant banana pudding
1 package instant vanilla pudding
3-4 ripe bananas
4 cups cold milk
1 cup whipping cream
1 tbs sugar

Break graham crackers into small rectangles. Peel and slice bananas. In an ungreased 9x13 pan, lay graham crackers in a single layer. Top with a single layer of banana slices. Whisk together banana pudding and 2 cups cold milk for 5-7 minutes, or until soft-set. Pour gently over graham crackers and bananas, being careful not to disturb layers. Refrigerate for 15-20 minutes. Remove the pan from the refrigerator and place another layer of graham crackers on top of the pudding. Top with another layer of banana slices. Prepare vanilla pudding the same way you did the banana pudding. Pour gently on top and refrigerate at least 30 minutes. Just before serving, whip cream and sugar to stiff peaks. Serve in squares, topped with sweetened whipped cream.

Enjoy!

Julia's Sausage and Egg Casserole

Almost everyone I know has a recipe for this casserole. NanaJane cooks it in a deep bowl or souffle, so the inside remains quite soft. Grandma cooks it in a 9x13 glass baking dish, serving it in squares, and the texture is quite firm. I like to think mine is a happy medium, cooked in a loaf pan, turned out onto a platter, and sliced. But any way you serve it up, the best thing about this dish is that it offers up a lot of flavor... (but, shhh! it doesn't take a lot of work!) You can even make it the night before, which makes it a winner for special occasions.

Ingredients:

6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
1 lb. pork sausage (We use "Old Folks" brand, but choose your favorite.)

3-4 slices white bread, cut in 1 inch cubes

1 1/4 cups shredded cheddar cheese

In a large mixing bowl, beat eggs. Add milk, salt, and mustard, mix thoroughly and set aside. In large frying pan, brown sausage and drain. Set aside. In ungreased standard-size loaf pan, layer bread cubes. Top with sausage, and pour egg mixture over all. Sprinkle with shredded cheese and bake at 35o degrees for 40-50 minutes. Cool 10 minutes and turn out onto platter. Slice to serve.

Enjoy!

NanaJane's Boursin Cheese Spread

When you are having a party, this recipe makes the most flavorful spread for crackers. I also use it as filling for celery sticks. It's more firm than dip, and stands up to warm temperatures without getting runny. Just be sure to make a large batch. Your guests will gobble it up!

Ingredients:

8 oz. cream cheese, softened (for lower fat, use Neufchatel cheese)
2 tbs. butter or margarine, softened
1 tbs. fresh chives, snipped
1 tbs. fresh parsley, chopped finely
1 tbs. garlic, minced and mashed with a pinch of salt
1 tbs. dill, chopped finely

With mixer or food processor, blend cream cheese and butter until smooth and uniform. Add herbs and garlic. Mix again until uniform throughout. Chill in airtight container until ready to serve.

I find it is best to make this an hour or two ahead of time to give the flavors a chance to blend.

Enjoy!

NanaJane's Garlic Chicken

What a wonderful recipe for a delicious supper. The key is to use fresh spinach if you can -- from the garden is wonderful, but bagged baby spinach is also delicious! If you're using frozen, be sure to thaw it and thoroughly drain it. You'll love the smell of this one cooking, that's for sure!

Ingredients:
2-4 boneless chicken breasts, pounded to 1/2 inch
salt & pepper to taste

For filling,
1tbs. olive oil
1 clove minced garlic , 1 oz cream cheese , 1 cup spinach for each chicken breast

Cut chicken breasts into two servings each. Season with salt & pepper and set aside. Heat oven to 350 degrees. Prepare filling by heating olive oil in large non-stick pan over medium heat. Add garlic, sautee for 1 minute. Add cream cheese to soften. Cook 1-2 min. and stir thoroughly. Add spinach and cover. Let cook for 5 minutes, stir. Cook until spinach is fully wilted and mix until filling is uniform. Divide filling among prepared chicken breasts, roll. Place in a buttered loaf pan, seam side down. Bake 50 minutes. Allow to rest 10 minutes before serving.

If you'd like to lighten up on this recipe, try using Neufchatel cheese and lining your loaf pan with non-stick foil instead of buttering it. Enjoy!