Paul III reminded me of this recipe while recently visiting him in Maryland. This is one of his favorites and also Christine's. Not so much for Kerry and Jill. :)
1 can Campbell's Cream of Mushroom Soup
1/2 can milk
2 5 oz. cans tuna, in water
1 small can Lesueur peas (only this brand because these are the only peas that their Dad would eat), drained.
Potato chips (not wavy) crushed.
Mix cream of mushroom soup with milk, add tuna and peas.
Place chips on top and bake in 350 degree oven for about 30 minutes.
Serve over white toast!
**A standard Friday night meal when the Catholics couldn't eat meat!
Sunday, March 31, 2013
The Original Mexicali Dip
This is the original Foley favorite Mexicali Dip that we have been serving continuously since the late 70's.
1 lb. Velveeta Cheese Spread, cubed
1 16 oz. can tomatoes, drained, chopped
1 4 oz. can green chilies, drained chopped
1 tablespoon instand minced onion
Tortilla chips
Combine Velveeta, tomatoes, chilies and onion in a saucepan; cook over low heat until cheese melts.
1 lb. Velveeta Cheese Spread, cubed
1 16 oz. can tomatoes, drained, chopped
1 4 oz. can green chilies, drained chopped
1 tablespoon instand minced onion
Tortilla chips
Combine Velveeta, tomatoes, chilies and onion in a saucepan; cook over low heat until cheese melts.
Salmon with Honey Mustard Sauce
Paul made this for a simple weeknight dinner and served the extra sauce on the side.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons whole grain dijon mustard
freshly ground pepper
1 lb. salmon filets
1 tablespoon honey
1/8 cup water
Melt butter in microwave, add olive oil, mustard, honey and water. Add pepper to taste.
Make a 12" square of aluminum foil with sides (for easy cleanup).
Place olive oil on foil so that fish doesn't stick. Place fish in foil pan and spread mixture on top.
Grill over medium high heat for approximately 5 - 6 minutes checking after 3 minutes. Fish should flake easily and be opaque.
Serve with extra sauce.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons whole grain dijon mustard
freshly ground pepper
1 lb. salmon filets
1 tablespoon honey
1/8 cup water
Melt butter in microwave, add olive oil, mustard, honey and water. Add pepper to taste.
Make a 12" square of aluminum foil with sides (for easy cleanup).
Place olive oil on foil so that fish doesn't stick. Place fish in foil pan and spread mixture on top.
Grill over medium high heat for approximately 5 - 6 minutes checking after 3 minutes. Fish should flake easily and be opaque.
Serve with extra sauce.
Soft Gingersnaps
1 cup flour, divided
1 cup brown sugar
3/4 shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/4 cups flour
1/4 cup white sugar
Preheat oven to 375 degrees.
Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour.
Shape dough into 1 inch balls and roll in white sugar.
Place 2 inches apart on an ungreased baking sheet. (Insulated work best).
Bake in preheated oven until cookies are set and tops are cracked, 8 to 10 minutes.
Basic Foley Pizza Dough
I have been making this pizza dough for many years in the food processor. Recently, Olive and I made it using the Kitchen Aid mixer with the dough hook attachment. It turned out great!
1 package active dry yeast
1 teaspoon sugar
7/8 cup warm water (105 - 115 degrees F.) Usually very warm (not hot) to the touch on the wrist.
2 1/4 cups flour
1 teaspoon salt
1 tablespoon olive oil
Stir the yeast and sugar into the water in a small bowl and let the mixture stand for 10 minutes, or until it is foamy.
Metal Blade: Put the flour and salt in the work bowl and turn on the machine. with the machine running, pour the yeast mixture through the feed tube. Process until a ball of dough forms. Add the oil and process the dough for 40 seconds, or until it is smooth.
Transfer the dough to an oiled bowl and rotate it to coat the entire surface with oil. Place in the oven covered with a kitchen towel. (Do not turn the oven on, it is warm enough and draft free for the dough to rise).
Let dough rise for 1 hour, or until it is double in bulk. After rising, punch down down roll into a disk and keep rolling until desired size or throw it in the air the way Olive did! I use a 14" pizza pan with holes but this would be great on a pizza stone too.
Put all your topping on except cheese. Bake in a hot oven, 425 degrees, for about 15 minutes, add cheese and bake until cheese is melted and crust is light brown.
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1 package active dry yeast
1 teaspoon sugar
7/8 cup warm water (105 - 115 degrees F.) Usually very warm (not hot) to the touch on the wrist.
2 1/4 cups flour
1 teaspoon salt
1 tablespoon olive oil
Stir the yeast and sugar into the water in a small bowl and let the mixture stand for 10 minutes, or until it is foamy.
Metal Blade: Put the flour and salt in the work bowl and turn on the machine. with the machine running, pour the yeast mixture through the feed tube. Process until a ball of dough forms. Add the oil and process the dough for 40 seconds, or until it is smooth.
Transfer the dough to an oiled bowl and rotate it to coat the entire surface with oil. Place in the oven covered with a kitchen towel. (Do not turn the oven on, it is warm enough and draft free for the dough to rise).
Let dough rise for 1 hour, or until it is double in bulk. After rising, punch down down roll into a disk and keep rolling until desired size or throw it in the air the way Olive did! I use a 14" pizza pan with holes but this would be great on a pizza stone too.
Put all your topping on except cheese. Bake in a hot oven, 425 degrees, for about 15 minutes, add cheese and bake until cheese is melted and crust is light brown.
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Christine's Outrageous Chocolate Chip Cookies
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| One of Christine's favorites with the added peanut butter! |
Mrs. Mather's Aggression Cookies
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| My kids loved making these cookies when they were little. Thanks to the teachers at Meadowlane Nursery School in Lincoln, Nebraska, Mrs. Wysong, Mrs. Mather and Mrs. Forch. |
Both Grandpa's Favorite Oatmeal Cookies
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| Grandpa Fred Voigt and Grandpa Paul Foley both enjoyed these cookies. I made them every time they visited us in Nebraska. |
Sugar Cookies for Cookie Cutters
Saturday, March 30, 2013
Saturday, March 23, 2013
Seafood Cataplana
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| The recipe has been through a lot. The link is below in case you cant read it. We had this in 1991 while on vacation in Portugal. Will always remember Dad trying to order this at that restaurant on the beach...."Cataplan??? Cottaplon??? Cattaplane???" |
Sunday, March 17, 2013
Mom's Oatmeal Chocolate Chip Cookies
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| Use butter, large organic eggs and real vanilla extract. Bake only on ungreased insulated cookie sheets for exactly 13 minutes. Let cool on rack. |
Sour Cream Coffee Cake
In 1981 my friend Cindy and I chaired a committee at our Church and gathered everyone's favorite recipes. It turned into this recipe collection. One of my favorite recipes was this coffee cake. No sifting necessary.
3/4 cup butter1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
Filling
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup butter
Cream butter and sugar together; add vanilla
extract. Beat in eggs one at a time blending well
after each addition. Fold in sour cream. Sift flour, baking powder and baking soda together; add to sour cream mixture. Prepare filling.
Thoroughly combine brown sugar, cinnamon and nuts. Spread half of the batter in a well buttered and floured 10 inch tube pan and sprinkle with half of the filling; cover with remaining batter. Sprinkle with remaining filling; dot evenly with butter. Bake at 325 degrees for 55 - 60 minutes, or until a wooden pick inserted in center tests clean. Cool 15 minutes before turning out of pan.
Layered Taco Platter
This delicious, colorful dip became very popular in the 1980's. When you spread the different dips on a large round platter, make each new layer slightly smaller than the one before so all the different colors and textures show.
16 ounce can refried beans
1 cup salsa
2 avocados*
2 Tbsp. lime or lemon juice
1 clove garlic, minced
1 Tbsp. sour cream
2 cups sour cream
1 package taco seasoning
2 cups shredded lettuce
2 tomatoes, finely diced
1 4 ounce can green chilies
1/2 cup sliced black olives
2 cups shredded mexican cheese blend
In medium bowl, mix beans and 1 cup salsa and spread into a 12" circle on a large round platter. Mash avocado with lime/lemon juice, garlic and 2 Tbsp. sour cream. Spread over refried bean mixture. Mix sour cream with taco seasoning spread over avocado mixture. Sprinkle with lettuce, then tomatoes, chilies, olives and cheese.
Refrigerate 2 hours to blend flavors, then serve with tortilla chips.
*Use already prepared guacamole to make this easier.
Johnny Cake
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| Johnny Cake is a New England description of cornbread. Paul alway's called it "Johnny Cake" said it's what his Mom called it. |
Overnight French Toast Casserole
2 Tbsp. of margarine. Change this to 2 Tbsp. of butter and use it to dot all over the top of the casserole. Then cover with foil and refrigerate overnight. Uncover casserole and bake.
Saturday, March 16, 2013
Wednesday, March 13, 2013
Grandma Foley's Cheese Potatoes
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| Grandma Foley would buy a smoked ham, heat it up and serve with fresh broccolie and these cheesy potatoes. |
Grandpa Foley's Salad Dressing
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| Everyone made this salad dressing just a slight bit different. We always had it over a fresh green salad with hamburgers and corn on the cob. |
Easy Home Style Baked Beans
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| This recipe came from a Lancaster County (Nebraska) 4H recipe card when we were all using our new microwave ovens for more than reheating coffee. |
Twice Baked Potatoes
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| A tradition on Christmas Eve with grilled steak, salad and zesty butter sticks. Never used a green onion aka "scallion." |
Vegetable Cheese Soup
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| Delicious and creamy, serve with mini saltines or oyster crackers. I add corn also. |
Potato Casserole Supreme
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| This was always a favorite of all the kids especially when served with Chicken Roll-Ups. I shredded by own cheese with a box shredder but buying 2 cups shredded now is so much more convenient. I found it in a cookbook from Ann Arbor, Michigan. |
Broccoli Casserole
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| Alot of the recipes from the original Foley Family Cookbook called for margarine. Yechh, only use real butter. I can't believe I cooked with margarine back then! |
Sunday, March 10, 2013
Best Ever Guacamole
This guacamole is so easy to make, takes only about 10 minutes to prepare.
Serve with the new Tostitos Cantina Thin & Crispy tortilla chips.
3 ripe Hass avocados, halved lengthwise and pit removed
1/2 medium onion, finely diced
1 small tomato, seeded and finely diced
2 tablespoons finely chopped fresh cilantro
1/2 large jalapeno, seeded and finely diced
1/4 teaspoon ground cumin
Juice of 1 lime
1 teaspoon sea salt
1 dash Tabasco sauce (optional)
Scoop avocado into a medium bowl. Mash with a fork or potato masher until fairly smooth.
Stir in the remaining ingredients, mixing well but gently, and serve immediately.
Serve with the new Tostitos Cantina Thin & Crispy tortilla chips.
3 ripe Hass avocados, halved lengthwise and pit removed
1/2 medium onion, finely diced
1 small tomato, seeded and finely diced
2 tablespoons finely chopped fresh cilantro
1/2 large jalapeno, seeded and finely diced
1/4 teaspoon ground cumin
Juice of 1 lime
1 teaspoon sea salt
1 dash Tabasco sauce (optional)
Scoop avocado into a medium bowl. Mash with a fork or potato masher until fairly smooth.
Stir in the remaining ingredients, mixing well but gently, and serve immediately.
Paul's Mother (Christine MacIver Foley) Recipe for her "Goulash"
Perhaps the Bostonian name for marinara is "goulash" so that's what she called this simple and delicious spaghetti sauce. The different varieties of tomatoes weren't available when he was a boy so she would buy a can of whole tomatoes and cut them up with a knife in the pot.
1 - 1 1/2 pounds of lean ground beef
1 - 28 oz. can diced tomatoes (flavored with basil, garlic and oregano)
1 - 15 ounce can tomatoe sauce (flavored with Italian herbs)
2 - 6 ounce cans tomatoe paste (flavored with roasted garlic)
Paul says "if you can't find flavored style add Italian spices, oregano and garlic to taste."
Brown meat and drain grease. Add all tomatoes ingredients and stir.
Cook on low (simmer) for 1 hour after coming to a boil.
Serve over spaghetti (his favorite - angel hair) or favorite pasta.
Below, a picture of the chef!
1 - 1 1/2 pounds of lean ground beef
1 - 28 oz. can diced tomatoes (flavored with basil, garlic and oregano)
1 - 15 ounce can tomatoe sauce (flavored with Italian herbs)
2 - 6 ounce cans tomatoe paste (flavored with roasted garlic)
Paul says "if you can't find flavored style add Italian spices, oregano and garlic to taste."
Brown meat and drain grease. Add all tomatoes ingredients and stir.
Cook on low (simmer) for 1 hour after coming to a boil.
Serve over spaghetti (his favorite - angel hair) or favorite pasta.
Below, a picture of the chef!
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| Paul making his Mom's goulash! |
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