Lunch/Dinner

Rachel and Portia’s Falagones

Listen to Episode 84: Falagones With Rachel And Portia

Dough Ingredients:

  • 10 c flour
  • 1 c Crisco shortening
  • 1 tsp salt
  • 4 c warm to hot tap water

Dough Directions:

  • Blend the Crisco and salt into the flour as if making a pie crust
  • Once the Crisco is blended into the flour, slowly add the water and mix until the dough is formed. The dough consistency should allow you to be able to roll each piece out with a rolling pin. Dough should be smooth and soft but not sticky.
  • Cut the dough into 10 equal size pieces. Cover with a towel and let rest for a few minutes.
  • Roll each piece into a 9-inch circle as if making a pie shell on a floured cutting board.

Filling Ingredients:

  • 5 lbs baking potatoes, peeled and sliced into a bowl of cold water
  • 4 c sweet onions, peeled and sliced
  • 2 medium green peppers, cut into pieces (hot banana peppers can be added, if desired)
  • 1 c oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 c grated parmesan and Romano cheese (mix 1/2 c of each)

Filling Directions:

  • Make sure potatoes are drained from all the water. In a large bowl, mix all of the potato filling ingredients together, making sure all ingredients are well-blended.
  • Put 2 c of potato mixture on half of the pie shell, allowing you to top the mixture with the other half of the pie shell. Once the mixture is covered, seal the falagone with your fingers or a fork ensuring there will be no leakage when baking.
  • Vent the top of the falagone with a fork to allow venting while baking. Place on a greased baking tray. You should be able to fit 2 on a tray or 3 if the tray is larger.
  • Bake at 350°F for 1 hour. The falagone will be golden brown when completed.
Ingredients, Lunch/Dinner, Vegan

Bread and Butter Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 c sweet onions, very thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 Tbs pickling spice
  • 1 Tbs pickling salt

Directions:

  • Wash and slice the cucumbers and onions.
  • In a large pot, combine vinegar, sugar, pickling spice, and pickling salt. Bring to a boil, make sure sugar and salt are dissolved.
  • Turn heat down and let cool 3 minutes.
  • Arrange 3 pint jars on counter and put 1/3 c sweet onions in each jar, layering with cucumbers. Pack firmly.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Lunch/Dinner

Kofta (Lamb Balls)

Listen to Episode 63: Mediterranean Delights

Ingredients:

  • 2 lb lamb, ground
  • 1 egg
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1 c plain bread crumbs
  • 1 Tbs olive oil
  • 1/2 tsp dried garlic
  • 1/2 tsp dried onion

Directions:

  • Combine all ingredients in large bowl, mix well.
  • Form into balls about 1 1/2 inch diameter.
  • Place on a greased cookie sheet and bake at 350°F for 40-45 minutes or until browned.
  • Serve with pepper sauce, cucumber sauce, garlic sauce, Syrian bread, and hummus.
Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.
Lunch/Dinner, Side Dishes

Better Homes and Gardens Mac n’ Cheese

Listen to Episode 43: Mac n’ Cheese with John Anthony

Ingredients:

  • 1 1/2 c (uncooked, 3 c cooked) elbow macaroni
  • 1/4 c butter
  • 1/4 c finely chopped onions
  • 2 Tbs flour
  • 1 dash salt
  • 1 dash pepper
  • 2 c milk
  • 2 c cheese (1 1/2 c colby and 1/2 c jack)

Directions:

  • Cook macaroni per package. Drain.
  • Cook onion in butter. Add flour, salt, and pepper. Stir and cook to make a roux.
  • Add milk, stir and cook until thickened. Add cheese, melt and stir. Add macaroni and mix well.
  • Serve as is for a creamy macaroni and cheese or bake 30 minutes at 350°F.
Lunch/Dinner

Pittsburgh Salad

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • Salad greens
  • Assortment of vegetables
  • Hard-boiled eggs, cooked & quartered
  • Shredded cheese
  • Fries (see Oven Fries recipe)
  • Cooked meat
  • Salad dressing, any

Directions:

  • Salad greens are your choice (bib, iceburg, or romaine lettuce, spinach, etc). Typical vegetables are tomato, cucumber, olives, onion, carrot, celery, and radish.
  • Use 1 hard-boiled egg per salad. Shredded cheese is typically provolone, mozzerella, or cheddar. Meat is usually grilled chicken breast, steak, or shrimp.
  • Assemble in order: bed of salad greens, assorted vegetables, eggs, hot meat, hot fries, cheese, and top with salad dressing.
  • Voila! A Pittsburgh Salad!
Lunch/Dinner, Side Dishes

Redskin Potato Salad

Listen to Episode 37: A Good Redskin Potato Salad

Ingredients:

  • 5 lbs redskin potatoes
  • 6 hard-boiled eggs
  • 6 celery ribs
  • 5 green onions
  • 1 1/2 c lite sour cream
  • 1 c regular mayo
  • 1 Tbsp dill
  • 1/2 tsp garlic
  • 1/2 tsp onion
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • Clean potatoes, place in a large pot, and cover with water. Bring potatoes to a boil and cook for 10 minutes. Drain and cool.
  • Cut up potatoes in 1/2 or 3/4 inch chunks, chop celery, onions, and eggs. In a large bowl put 1/2 of the potatoes, then 1/2 of the chopped celery, onion, and egg. Repeat.
  • Mix dressing ingredients in a separate bowl (lite sour cream, mayo, dill, garlic, onion, salt, & pepper).
  • Pour over potatoes. Fold to blend.
  • Refrigerate for at least 3 hours or overnight.