Friday, April 25, 2014


4 Veal Cutlets

1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons olive oil
1 cup fine dry breadcrumb 
mix herbs into crumbs ( 1tsp oregano 1 tsp thyme)
4 tablespoons olive oil(more might be needed depending on the size of your pan)


Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
Slice lemon in half and squeeze lemon juice over all four pieces of veal.
Allow the veal to sit in lemon juice for 30 minutes.
Allow excess lemon juice to drip off before breading the cutlets.
Sprinkle a pinch of salt over each cutlet.
Place flour in a large shallow plate.
Beat eggs, water, and oil in a large shallow bowl. ~NOTE~ The oil helps to hold the breading on securely and to make the breading crisp.
Place breadcrumbs in a large shallow plate.
one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
 Then dredge into the breadcrumb mixture to coat.
Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.

Heat oil and a bit of butter in a large heavy skillet.

There should be enough oil in the pan for the cutlets not to stick
when the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
Fry first side slowly until golden brown, about 4-6 minutes. Turn cutlets over with a spatula, being careful not to splatter hot oil. Fry on second side for about 4-6 minutes,  keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

Wednesday, April 16, 2014

Turkey for Easter

I always use half a pound of bacon in my dressing and the other half over my turkey while it is cooking.
Keeps the bird moist and the family love to eat it crisp when the turkey comes out of the oven.

This recipe is from my Grannie who came from Scotland.

I very seldom measure just know by the feel and smell.

3 cups of breadcrumbs
1/2 cup of butter
1 large egg or 2 small
1 onion
3 carrots
3 celery sticks
1/2 lb. bacon
Grind in a blender
1 tbsp of sage, poultry dressing, and thyme and parsley
salt and pepper to taste
Should be moist and easy to stuff inside turkey if not add some water.
Fresh cranberries
Potatoes, veggies and gravy to serve on the side. 

Lemon Pie

What could be better than a light lemon pie for desert for Easter

Saturday, April 05, 2014

Strawberry Pie

Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust         Kevin Lynch recipe


Lemon Ricotta Strawberry Pie  Shortbread Crust

½-cup soft butter
¼ cup powdered sugar
1 tbsp/ lemon zest
¼ tsp. salt
1-cup flour

1-cup ricotta
4 ounces soft cream cheese
3 tbs. honey
1 tbsp. lemon zest
1 tbsp. lemon juice
2pounds of strawberries sliced

Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  1. Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.

  1. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.

Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.

I have to try this!