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Vickie's This and That, December 6th

December 6, 2017 - Good afternoon, I hope everyone is having a great day. The holidays are very near, and many will be in the kitchen cooking for those special occasions. The Frittata recipe is an awesome one for an early breakfast or even a brunch. It is one of my granddaughter’s favorite meal. All you need to do is cook a big pan of biscuits to go with the frittata. Serving fruit with it would also complete the meal. A long recipe but easy to make and it can even be made the night before and placed in the refrigerator covered until time to cook the next morning. I will be having our family Christmas the 18th and plan on serving this the morning of the 19th. Happy eating.

The other recipes are some of my mother’s she cooked in the 50’s, 60’s and 70’s. Hope you enjoy.

Frittata Recipe
3 cups of shredded cheese (mozzarella/Provolone)
1 cup sliced green onions
1 cup of thin sliced celery
1/4 cup of olive oil
1/2 medium red bell pepper or can use jar of pimento or ½ c. roasted tomatoes, chopped
1 jar sliced mushrooms, drained or fresh, sliced thin
1 pkg of diced ham
8-10 eggs
1 1/4 cup of Half-half
4 tablespoons butter
8 oz sour cream
3-4 med potatoes sliced crossways and cook until done but still firm
1 tsp garlic powder
1/2 tsp. marjoram
1/2 tsp. dried parsley
1/2 dried thyme
1/8 dried basil
Salt and pepper to taste

Place sliced peeled potatoes in salted water and cook until done but still firm. Melt butter in medium skillet over medium heat, add onions, bell pepper, celery and mushrooms, cook until tender. In large bowl beat eggs and add salt, pepper (to taste) and other spices, mix well. Add half-half and sour cream. In a spray 13x9 inch pan, layer potatoes and ham then vegetables (onions, bell peppers, celery, and mushrooms) on top; add 1/2 of cheese. On top of this add the egg mixture. Then sprinkle other half of cheese on top.

Can cover and refrigerate the night before. To serve, heat oven to 350 degree and bake uncovered for 55 to 65 minutes or until mixture is set and top is browned. Let stand 10 minutes before serving. Can garnish with fresh red bell pepper and fresh parsley.

This version is more Italian; to make it Southwestern use: Mexican cheese blend, 2 cans chopped green chilies, 2 cups of milk, 2 tsp chili powder and 1 tsp of cumin. Omit celery, marjoram, basil, parsley and thyme; half-half and sour cream. Top with salsa, sour cream and chopped fresh cilantro.


Aunt Lib’s Devil’s Food Cake (Date of recipe 1953)
4 cups of sifted cake flour
2 tsp Baking soda
1 ½ tsp salt
1 cup shortening
2 ½ cup sugar
4 eggs
5 squares of chocolate, melted
½ cup vinegar
1 ½ cups sweet milk
2 tsp vanilla

Preheat oven to 350 degrees. Sift flour with baking soda and salt. Cream shortening until smooth. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating until fluffy after each. Blend in chocolate. Combine vinegar, milk and vanilla and add alternately with flour mixture, beating well after each addition. Begin and end with addition of flour. Turn into 3 greased 9-inch cake pans, 1 ½ inches deep. Bake in 350 degrees moderate oven for 30 minutes or until done. Frost when cool with Fudge Frosting.

Fudge Frosting:
6 squares of unsweetened chocolate
4 cups of sugar
¼ cup flour
¼ tsp of salt
1 ½ cups sweet milk
2 tsp vanilla
6 tablespoons of butter
5-6 tablespoons of cream

Melt chocolate in saucepan over low heat. Combine sugar flour ad salt with chocolate. Add milk gradually, blending well. Cover saucepan and bring to a boil slowly, stirring occasionally. Boil slowly two minutes. Uncover and boil to soft ball stage (232 degree), stirring occasionally. Remove from heat, add vanilla and butter. Cool frosting to lukewarm without stirring. Add cream and continue to beat until right consistency to spread. (for 2 8-inch layer cake, use ½ of this recipe).


Mandarin Orange Cake
1 box of yellow cake mix
1 cup of oil
4 eggs
2 cans mandarin orange slices, drained
2/3 cup of juice from oranges

Preheat oven to 325 degrees. Cut up orange slices, set aside. In bowl beat eggs well; then add to cake mix, oil, and juice from orange slices; Mix well. Then add orange slices. Pour into 3 greased 9-inch cake pans and bake till done. Mix frosting and spread on layers.

Frosting:
1 9-ounce cool whip
1 box instant vanilla pudding mix
1 15 ounce can of crushed pineapple, undrained


M & M’s Super Chocolate Nut Cookies (1978)
1-pound M&M’s Plain Chocolate Candies
2 ½ cups flour
½ tsp baking soda
½ tsp salt 
1 cup of butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees. Chop 1 ½ cups of candies, save remainder for decoration. Stir together flour, baking soda and salt. Cream butter and sugars in large bowl until light and fluffy. Add eggs and vanilla. Gradually beat in flour mixture. Add chopped candies and the nuts. Drop by rounded tablespoonful onto lightly greased baking sheets. Bake for 6-7 minutes; remove from oven. Put 3 whole candies on top of each cookie. Return to oven and bake 3-5 minutes or until light brown. Remove from baking sheet and cool on wire rack. Make about 5 dozen cookies.