Italian Soup

1 Large Clove of Garlic

150z Hunts Tomato Sauce

1 can chick peas

I can of large kidney beans

Chili Mac Pasta - 1 cup

Olive Oil

Oregano, basil, parsley  teaspoon each

salt & pepper to taste

1). Dice clove of garlic and sautee in olive oil in bottom of pan add in oregano, basil, parsley and salt and pepper

2). Add in 15 oz  hunts tomato sauce

3) Add in two cans of water when it comes to boil turn it down and let it simmer for 20 minutes

4). Then Add 1 can of chick peas (SMALL) drained and 1 can of kidney beans (Large) drained

5). Cook 1 cup of chili mac separately and add to soup

6). Serve - Note you can add a little grated cheese on top .  Can be freshly grated from a block or from a jar - Parm or Romano

Grey  Sole

olive oil

bread crumbs

fresh lemon wedge

garlic powder

salt  and pepper to taste

Very thin a  package ifrom  market - clean it

take a pan for broiler spray with oil

place  fish in pan  put  salt and garlic powder and squeeze lemon put bread crumbs on top  and spoon a little olive oil on top of bread crumbs

broil 10 to 15 minutes

Quick BBQ Stir Fry

  • Fresh Portabella Mushrooms  (Handful of fresh)
  • Green Pepper (quarter to half green pepper diced)
  • Onion  ( half of Onion)
  • Fresh Spinach (2 handful of leaves)
  • Morning Star Vegetarian Maple Patty (Frozen)
  • I small cup of baked beans (comes 6 cups to a package found down canned vegetable Aisle)

  • Optional : Whole spears baby corn on the cob  (not dill  or pickled ones plain ones) 

Note Target sells Dynasty canned brand -

  • 1 Cup of  Minute White Rice  (2 servings)
  • Sweet Baby Rays BBQ Sauce

Land of lakes Margarine Teaspoon to coat  teflon fry pan to sautee in 

Note : Can add tablespoon of Garlic Mrs Dash (Turquoise cover)


1). Heat Teflon pan with teaspoon of margarine

2). Dice onions and peppers add to melted magarine in pan

3). Dice fresh portabella baby mushrooms add to pan

4). Take fresh spinach leaves cut or tear up and add to fry pan and sautee all together

5). Then add in Mini Corn and Baked beans

6). Microwave Vegetarian Patty then crumple up add to stir fry

7). Make white rice in Microwave 1 cup rice to 1 cup water high for six minutes covered

Plate dish with white rice add stir fry mixture then do a lightning bolt of  Sweet Baby Rays BBG Sauce across the dish.  Note :  can add more to taste test first as the BBQ sauce has a bit of a kick to it.

Layer Mexican Taco  Dip    ( 1 Quiche Dish)

2 Avocados

1 Tablespoon Lemon Juice 

1/4 teaspoon of salt

1/8 teaspoon of black pepper

1/2 cup sour creme 

1 can of 4 1/2 oz of black chopped olives

1 10/12 ounce jar of pinto bean dip

1/2 package shredded cheese (mozzerella, monteray jack , parmesian mix ) 

1/4 cup miracle whip  or mayonaise

2 tablespoon taco seasoning from package (ortega)

2 vine ripe tomatoes finely diced (1 cup)

1 cup scallions finely dice is one bunch also known as green onions

Steps to Prepare:

1). Peel and pit avocados then mash in a large bowl then add in salt, pepper, lemon juice, sour creme, mayonaise and taco seasoning mix all together

2). in a quiche dish  spread pinto bean dip on bottom of dish use all this is first layer

3). The next layer is avocado use all of the mixture pour on top of bean dip layer 

4). the next layer is finely diced scallions

5). The next layer is finely diced tomatoes

6). The next layer is the chopped black olives

The final layer is the package of shredded cheese 

Chill before serving . - I usually chill an hour ( don't let it chill too long sour cream gets runny i.e. overnight is way too long etc.) 

Note : if you prefer a spicer dip replace the pinto bean dip with a Jalepeano Bean Dip. If you can't find a Jalepeano Bean dip then mix refried beans with Jalepeano Relish for the first layer.

I prefer the pinto bean dip as I don't like things to spicy. - 

Note do have a larger recipe of this for two quiche dishes if you are having a party.

IItallian Haddock

1 1/2 Pounds of Haddock (cleaned)

2 Vine Tomatoes (diced

1/2 white onion diced

1/4 green pepper (diced)

1/4 red pepper (diced)

3 mushrooms (diced)

3 cloves fresh garlic (minced) or 1 teaspoon jar minced garlic

3 teaspoons drive basil - can use fresh basil diced

olive oil

1 teaspoon chives

1 teaspoon tarragon

2 tablespoon MRS DASH

1 tablespoon parsley

1 small can of hunts tomato sauce    1 can   garlic basil chopped

note if serving over pasta get 16 oz can)

small jar capers (optional)

Pizza shredded cheese

grated pecorino

Take diced items and put in bowl mix with olive oil and spices to make a "topping" - you can sautee in Teflon pan with olive oil for a few minutes to blend the flavor and soften peppers and onion

Clean fish and slice into cutlets

Take aluminum foil lay fish on foil 

Spoon 3 teaspoon of tomato sauce on each cutlet

now put lightly sauteed mixture on top of fish

Add pizza cheese and if you have it fresh grated pecorino

close aluminum foil like a packet and put on grill on medium heat for 15 minutes - check to see if fish is flaky - if not cook five minutes more

If prefer you can put om aluminum foil pan and cover pan with foil

You can serve over egg noodles take a little of the broth from the fish add mix with the remainder of sauce from the can toss with egg noodles and lay the fish on top of egg noodles with topping and cheese

Note: can cook in oven 400 degrees 15 minutes check fish to see if flaky - if in oven you can use aluminum foil pan or glass baking dish long


  • Fresh Pizza Dough from grocery store in baggy
  • Cornmeal
  • Egg white

Desired filling can vary but must be cooked if meat before adding to calzone unless making an italian cold cut one, 

Also can do vegetarian calzones like spinach and cheese, 

vegetarian meatball and sauce, made with tofu meatballs,  

You can make brushetta one with sauce, mushrooms peppers, onions spinach, basil and shredded cheese

roll out dough and add in desired filling the seam of dough should be in the middle of the bottom 

  • spray cookie sheet  non stick spray like PAM
  • then sprinkle cornmeal on cookie sheet  put calzone on sheet
  • Put two slits in top of calzone for steam
  • spoon egg white on top of calzone for browning
  • Bake at 375 for 25 minutes

Grandmas Haddock

1 1/2 pound of haddock cleaned

2 Potatoes sliced into rounds about quarter inch thick

2 Onions 

Can diced seasoned tomatoes

Olive Oil 

Oregano dried spice

Parsley dried Spice

Garlic spice

Take a oblong glass baking dish

 Add Olive Oil to bottom of dish to prevent the potatoes from sticking

The put potato slices at the bottom of the dish

Now layer the fish on top of it  sprinkle garlic on it  or minced garlic put onion rings on top of fish

Then pour Seasoned Diced Tomatoes  on top and then sprinkle with oregano  and parsley

Bake 350 30 Minutes Covered with aluminum foil

( Check after 20 minutes to see if fish is cooked and flaky and potatoes are soft)

Note Tomatoes : Basil oregano garlic seasoned 


1/4 Cup Margarine                   I package Grahm Crumbs 

5 - 8 ounce Philadelphia Cream Cheese Leave out 2-3 hours to soften

1 3/4 Cup of Sugar

5 eggs 

2 egg yolks

3 Tablespoons of Flour

2 Teaspoon of Vanilla Extract ( can do 1 and 1/2 teaspoon instead of 1/4 t )

1/4 cup heavy cream

1 can Comstock or Lucky Leaf Pie Filling - Blueberry or Cherry

Need a spring form pan for this recipe

1). Beat cream cheese with mixer until really soft

2). Add sugar flour and two eggs and mix until creamy

3). Add rest of eggs and the 3 egg yolks one at a time keep mixing on high speed

4) Add in Cream

5). In a separate bowl mix grahm crackers with a 1/4 cup margarine 

6). Press grahm crackers with margarine mix on the bottom of springform pan

7). Pour Cream Mixture over the Grahm Cracker Bottom

8). Preheat oven to 500 degrees place in oven for 10 minutes

9) Then change oven temperature to 250 degrees and cook cheesecake for an hour at this temperature 

10). The cake should be firm to touch and the top of the cake will be golden brown with cracks in it.  test with toothpick make sure toothpick comes out clear

11). When the cake is removed from oven the middle will sink in leaving a ridge around the cake (Later the blueberries should be poured in this middle up to ridge)

12.Refridgerate overnight then prep with fruit before serving (comstock canned blueberry pie filling, can use Comstock Cherries Pie Filling, if can't find comstock then use Lucky Leaf Pie Filing). (I am partial blueberry)

Optional - Grate  1 and half teaspoon of orange peel to garnish over the blueberry

(McCalls 1982)

Linguine and Clam Sauce ( known as white - olive oil sauce)

14 oz Pastene Clam Juice (can use the one with olive oil and parsley for better flavor)

Can of Clam Pieces (little smaller can than clam juice)

Shallots diced - 3 or 4 

4-8 cloves of garlic minced (depending on like)

4 green onions (Scallions)

1/2 Cup of Olive Oil

2 Tablespoons of Fresh Chopped Basil

Salt and Pepper to taste

Fresh Parsley diced (1/2 cup)

grated cheese 

1). Sautee garlic, shallots and onion (scallions) in olive oil add in Basil in deep pan enough to hold can of clam juice

2). Add in clam juice and bring to a boil

3). Add in can of clam pieces

4). cook for 15 minutes after it boils

Cook Lingiune or angel hair pasta separate - drain 

5). Take clam sauce and toss with pasta  put in serving bowl  and then  garnish with grated cheese and fresh parsley which is diced