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.

Sausage Patty Sandwiches

Listen to Episode 62: Sausage Patty Sandwiches


  • Red, orange, and yellow peppers, cleaned
  • Provolone cheese
  • 2 lb loose Italian sausage
  • 1 egg
  • 1 c seasoned Italian bread crumbs
  • Ciabatta buns
  • Olive oil


  • Rub washed peppers with olive oil. Place on a foil lined baking sheet.
  • Roast in oven at 400°F (convection) until skins begin to brown and bubble.
  • Place in a pot with a lid to cool. This helps the skins to come off. Once cooled, remove skins and set aside.
  • Mix sausage, egg, and bread crumbs together well. Make into patties. Bake at 375°F for 30 minutes.
  • Brush both insides of ciabatta buns with olive oil. Add sausage patty, cheese, and roasted pepper.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes


  • 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)


  • 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, Soup, Vegan

Five Can Chili

Listen to Episode 25: Five Can Chili


  • 2 cans diced tomatoes
  • 2 cans beans
  • 1 can tomato soup
  • 1-2 cans water
  • 1/2 – 1 lb meat, pre-cooked (or cubed yams) – Optional
  • 1 1/2 Tbs chili powder
  • 1 tsp cardamom
  • Chopped veggies


  • Put all ingredients into a 4 quart or larger crockpot. Mix well.
  • Cook on low for 6-8 hours. If using fresh yams or sweet potatoes instead of meat, plan to cook 2-3 hours longer or cook on high as they will take longer to cook.
  • Serve with cornbread or a good homemade bread.
  • Use ground beef, turkey, or hot sausage. For vegetarian or vegan, use yams or sweet potatoes. You can even make it without, for a more soup-like chili.
  • Also optional: chopped peppers, onions, or tomatoes.

Crockpot Pulled Italian Beef

Listen to Episode 12: Hot Italian Beef


  • 2-3 lb beef roast – chuck or English cut, fat removed
  • 1 12-oz can dark beer
  • 1 12-oz jar (drained) pepperocini peppers
  • 2 Tbs Italian seasoning
  • 1 Tbs minced garlic
  • 1/2 tsp each: salt, pepper, garlic powder


  • Trim fat from beef, set aside. Put seasoning, garlic, beer, & peppers into the crockpot. Place beef on top.
  • Season beef with salt, pepper, & garlic powder.
  • Cook 8-10 hours on low.
  • Remove beef from crockpot. Carefully remove peppers from juice to a bowl. Shred beef and return to crockpot.
  • Serve on hard rolls with juice for dipping. Serve peppers the on side – they are hot!