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Recipes
BISQUICK BANANA BREAD
By Lutie
This is another Bisquick recipe
- 1/3 Cup vegetable oil
- 1 1/2 Cups mashed bananas
- 1/2 Tsp. vanilla
- 3 eggs
- 1 1/3 Cups Bisquick
- 1 Cup sugar
- 1/2 Cup finely chopped walnuts or pecans
JEZEBEL SAUCE
By Lutie
Peter and I went to visit Dick Johns and his wife (Marilyn) down in Winter Park, Florida, just outside Orlando
- 3 Oz. prepared horseradish
- 1 Can (1 3/8 oz) canned dry mustard
- 1 18 oz. jar pineapple preserves
- 1 18 oz. jar apple jelly
- 1 Tbs. coarse ground black pepper
ITALIAN PLUM CAKE
By Lutie
My Mom got this recipe from an Italian lady who worked with her at Jewel
- 1 Cup sugar
- 1 Cup vegetable oil
- 4 Eggs, beaten
- 2 Cups flour, sifted
- 1 Tsp. baking powder
- 1 Tsp. vanilla
- 12-15 Prune plums, seeded and halved.
- 1/2 Cup sugar, mixed with 1/4 tsp. cinnamon.
HAWAIIAN RIBS
By Lutie
When Peter and I were in Hawaii, we had a wonderful, romantic dinner at a beautiful restaurant in Hilo
- Marinade:
- 5 Lbs. Beef short ribs (preferably boneless)
- 2 Cups water
- 3/4 Cup soy sauce
- 2 Green onions, chopped
- 1/2 Tbs. honey
- 1/8 Tsp. ground dried ginger
- 2-3 Cloves garlic
- 1 1/2 Tbs. Vegetable oil
- 1/2 Cup sugar
- 1 Tsp. Tabasco
HAMBURGER DELUXE
By Lutie
Another recipe from the Annemarie Huste cookbook
- 2 Lbs. ground round
- Salt & pepper
- 1 Onion, peeled and chopped
- 4 Sprigs parsley
- 2 Eggs
- 1 Tbs. heavy cream
- 1 Tbs. ketchup
- 1/4 Lb. Roquefort or blue cheese
- 1 clove garlic, mashed
GERRIE’S SWEET PICKLES
By Lutie
Gerrie and Mauro Rigante were our neighbors in Branchburg, New Jersey
- 2 Cups cucumbers, peeled or partially peeled, sliced 1/4 inch thick (can use pickles or seedless cucumbers)
- 1 Medium onion, sliced and cut into 2” pieces
- 1 Cup sugar
- 1/2 Cup white vinegar
- 1 Tsp. Salt
- 1/2 Tsp. Mustard seed
- 1/2 Tsp. Celery seed
- 1/4 Tsp. Tumeric
White Corn Vichyssoise
By Lutie
Joseph Humphrey, the chef at Murray Circle at Sausalito, California’s new eco-lodge Cavallo Point, simmers this s...
- 4 cups water
- 4 cups low-sodium chicken broth
- 6 ears of corn—kernels cut off the cobs and cobs broken in half
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 celery ribs, thinly sliced
- 1/4 cup dry vermouth
- Salt and freshly ground white pepper
- 3 tablespoons heavy cream
- 2 white mushrooms, thinly sliced
- 2 tablespoons chopped cilantro
- Extra-virgin olive oil or white truffle oil, for drizzling
BARBEQUED BABY BACK RIBS
By Lutie
- SAUCE:
- 1/2 Cup firmly packed brown sugar
- 1/2 Cup ketchup
- 1-1/2 Cups Open Pit
- 1/2 Cup Bulls Eye BBQ sauce
- 1/2 Tsp. Garlic Salt
- 1/2 Tbs. Dijon Mustard
BAKED “MISSISSIPPI SALMON” (CATFISH)
By Lutie
Marinate catfish overnight or for a few hours in milk
- 6 Catfish fillets
- 1 Cup milk
- 2/3 Cup Freshly grated Parmesan or Romano cheese
- 1 1/4 Cup Flour
- 1/2 Tbs. Salt
- 1 Tsp. Italian seasoning
- 1 Tbs. Paprika
- 1 Tsp. Onion powder
- 1 Tsp. Black pepper
- 1/2 Tsp. Baking powder
- 1/4 Tsp. Garlic powder
- 1/2 Cup butter or margarine
GERMAN LENTIL SOUP
By Lutie
There’s nothing like a big bowl of hearty soup to warm you up on a cold day
- 1/2 Cup butter
- 3/4 Cup flour
- 12 Cups beef broth (canned)
- 8 ounces dried lentils
- 5 Celery stalks, diced
- 1 Large onion, diced
- 1 Small tomato, diced
- 1/2 Lb. Knockwurst, diced
- 3 Tbs. Dry red wine
- 1/4 Tsp. white pepper
- 2 Lbs. potatoes, peeled and diced
- 1/4 Cup red wine vinegar