Gerard Donovan - Ireland

December 1

Irish Christmas Dinner by Gerard Donovan

 

roast goose, turkey and stuffing, roast or boiled spuds and last but not least traditional cornbeef and cabbage topped off with guiness sauce

washed down with a gallon of Jameson before retiring to bed for nap.

 

Mrs. Clause - Western New York Kristen

CRACKER CANDY

2 STICKS BUTTER ( right away I like this! - J.)

1 CUP BROWN SUGAR

1 STRIP SALTINE CRACKERS

1- 12 OZ. PKG. CHOCOLATE CHIPS ( Oh Yeah! - J.)

1-12 OZ. PKG. BUTTERSCOTCH CHIPS (  Double yum! - J.)

LINE COOKIE SHEET WITH ALUMINUM FOIL.PLACE CRACKERS END TO END ON SHEET. BOIL BUTTER AND SUGAR FOR AT LEAST 5 MINUTES

POUR BOILED MIX OVER CRACKERS. SPREAD OUT TIL ALL CRACKERS ARE COVERED & CHIPS ARE MELTED. COOL IN FRIDGE. BREAK UP AND SERVE.

 

Southern California- Kathy Synstelien's Soft Biscotti recipe

Kathy Synstelien's Soft Biscotti recipe

Given to her by an old Italian lady from Brooklyn, New York

 

Italian Pound Cake Biscotti

Makes a soft, cake like biscotti full of flavor

Single recipe:     350 degree oven temp

2 cups of sugar

5 eggs

3 cups flour

1 cup margarine or butter

3 teaspoons baking powder

1/2 teaspoon sea salt

1 teaspoon Vanilla, Lemon, Orange, or Anise (yum!)

1 cup chopped nuts

Directions:

Cream together 2 cups of sugar and 1 cup of margarine/butter. Then add 5 eggs, salt, 3 cups flour, 3 teaspoons baking powder. When well blended add nuts. Pour into 13X(X2 pan and bake for 30 minutes or till done. Cool 10-15 minutes. Cut into 1/2 inch by 3 inch squares and toast on each side.

This is a very old recipe from an old Italian lady from New York. And now comes to you from Kathy's kitchen!

Southern, California, Kathy Synstelien's Tangy Lemon Streusel Cake

1 package lemon cake mix

1 container (8 ounces) lemon yogurt

1/4 water or lemon juice (if more of a tangy taste is desired)

1/3 cup vegetable oil (omit if fat free)

3 eggs (or 3/4 cup thawed cholesterol-free egg product)

1 cup finely chopped walnuts or almonds

1 teaspoon ground cinnamon

In the wee hours of Halloween, I want to thank Kathy for this recipe! I had a tangy lemon pound cake recipe I lost a while back. This sounds like a good replacement!


EGG PLANT PARMAGIAN -Tony Perrino, Saratoga New York

Our dear Tony Perrino STILL finds time to share his favorite Christmas and any time of year recipe for Egg Plant Parmagian.  He is one of the funniest and most creative people I know so don't expect this recipe to be conventional and HEY! Where's yours? (Hey! Where's mine?)  Hey! Try this one.

 I have a great dish my Mom and I always made every Christmas, you can put it up on the site as my Mother's favorite Christmas dish, (among many)  this is for "Eggplant Parmagian"  again I don't use recipes, so????

    4-8 Large ripe Eggplant, sliced precisely 1/4" thick, Lightly salted, placed on double layer of paper towel on Large round plate...cover the top with another double layer of paper towel, add another layer of eggplant etc.... until all slices are lightly salted, stacked and covered in layers with paper towel, approx. 4 layers per plate, works well....then take Large Stock pot filled with water and place on top of the eggplant, to press out the excess liquid, and compress and create the texture desired..... leave for at least 45 minutes. Then remove Layers of paper towels, and stack eggplant on plates. next prepare egg batter, consisting of several eggs,(depending on how much eggplant to bread?) a tblspn of water, and approx.3-4 tblspns of flour wisked in vigorusly until smooth, add salt, pepper to taste. , prepare this in a low flat bowl, and fill another similar bowl with fresh Bread and or Cracker crumbs, it is a nice variation to "add" some corn meal to the crumbs as well .

   Coat the eggplant in the batter, allowing excess to run off, then press into the crumbs, and repeat that process, "double coating each one. Next, mix equal parts of vegetable or peanut oil with Olive oil, (this tempers Olive oils low temperature viscosity characteristic.) in a good heavy quality "rolled Stainless Steel" or Cast Iron fry pan, quickly brown each side of the eggplant and remove to a double layer of paper towel, on a round plate, or plater, to absorb excess oil.

   At this point, one of the very KEY elements to the level of quality of the dish is dependant on the Marinara sauce used, to coat the layers of Eggplant as they are stacked in the baking dish.....Our Sauce , is of course, a secret sworn to by a code of death from several generation before myself in a small town in Northern Italy....your Sauce,????? Good Luck, Let your conscience be your guide, and if you use Jar sauce , you better not let me find out about it!!!!!!!!

   As you assemble the layers of eggplant with a very light coating of (what you are now wishing was MY SAUCE LOL) also grate some fresh imported Italian parmigiano over the layer, reapeat this proces until the dish is about a half inch from the top, then grate more parm. on top, then a layer of Mozzarella, has become an americanized traditional favorite, and another grating of parmagian on top, bake in a 400 degree oven until the cheeze is golden brown....depends on the oven,Altitude, gas or electric????? I don't use timers either.

Love Tony 


Norma Orosco - Stir Me Nots - So- Cal

OLA Amigos!

 My double-good friend , Norma Orosco, has given us a new recipe to share. Some of you may have heard of it before. It is named "Stir Me Nots" and she means it.  ; D

  • 1/2 cup butter
  • 1 1/2 cup graham cracker crumbs (squish 'em your self?)
  • 1 cup shredded coconut
  • 1 (12 oz) pkg semi-sweet chocolate chips
  • 1 (14 oz) can of condensed milk
  • 1 cup chopped walnuts
  1. Preheat oven 350 degrees
  2. Grease sides of 13" x 9" glass baking dish
  3. Melt butter and pour into baking dish
  4. Sprinkle a layer of graham cracker crumbs, then choc. chips, then coconut, then condensed milk, and finally the walnuts.  REMEMBER DON"T STIR!!!!!!!
  5. Bake 35-40 mins. at 350 degrees. Cool, cut, enjoy! merry merry!

UPDATE

Things are fast and furious here at TONErecords with our release of Christmas Eyes! We have launched domestic and international airplay, we're shooting a U-Tube video and booking performances. My hair is flying back! It's like riding in Santa's sleigh! Whee! Come and enjoy the ride!

Down to the Wire

Hello , Ola, Ca Va my friends,

Last night I was in the CCI recording studio finishing up our final song for the new Christmas CD " Christmas Eyes". We are at the mastering stage now which will give us a master to duplicate and make ready for YOU!!!!  I am very fortunate to work with such talented co-writers and musicians such as Tony Perrino, Joe Mele, Mark Cargill, and Greg Cook. The best of East meets West. We'll be launching a new website dedicated solely to this album. I'll even post favorite holiday recipes from fans !

Love ya

Janelle

Summertime Blues

Hey Folks

 I posted a great blues song on our home page that I thought you would enjoy. You can read the story attached to it by going into my music page. It's a great slow grind kind-of -a love song...enjoy!

Love

Janelle

Christmas in July

Hello my friends here at home and around the world,

I am very excited about our new Christmas songs. We are in the middle of mixing and mastering to get the full CD ready to press.  I am going to open a website just for the CD. We'll make it fun and festive. So as your summer simmers, focus on the red of the BBQ sauce and the green of the trees and shrubs...a "Ho-ho-ho" is always good medicine for what ails you!

Love ya

Janelle 

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