November 20, 2012

Grandma Jeanette's Ravoili Dough


5-7 c. Flour

2 med eggs

1 c. water

whiskey shot of oil


Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Add the oil to the eggs and beat slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.

Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.

When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.

COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove from the water with a slotted spoon and drain well before adding sauce and serving.

Barbara Walker's Brisket


1 whole brisket
Garlic salt
1 bottle Heinz Chili Sauce
1 pkg Lipton Onion Soup mix
1 sliced onion


Preheat oven to 350 F.

Cover the brisket with all of the ingredients, evenly distributed.

Add enough eater to make 1" in the bottom of the pan, Cover with foil & bake for 4-5 hours, until very tender)

1 hour before done, check for moisture int he pan, add more water if necessary. At this time you can also add carrots and potatoes if you want to serve them along side the brisket.

Arline's Thousand Island Dressing


1/4 c sugar
1 T pepper
1 t salt
1 qt mayonnaise
1 c ketchup (catsup)
6 oz sweet relish
1 c chili sauce
1 T Worcestershire sauce
Juice of 1 lemon

Blend all of the ingredients together until well mixed. Store in the refrigerator.

Val's Eggplant Casserole


1 large eggplant
6 slices of bacon
1 c milk
2 c cubed white bread
1 c grated cheese
1 T butter
1/4 c grated Parmesan cheese for topping


Preheat oven to 325 F.

Peel and cut the eggplant into 1" cubed. Parboil and drain. Fry the bacon, drain & chop. Butter a  baking dish of the appropriate size. Mix all of the ingredients (except parm cheese) together and pour into the prepared dish. Top with parm cheese. Bake for 20 minutes

Grandma Arline suggests the additions of onion & parsley.

Arline's French Dressing


2 qts chili sauce
1 qt ketchup (catsup)
1 bottle vinegar (go with the standard grocery size)
1 qt oil
1 t salt
s or 3 tbs mustard
1 c sugar

Combine together until well incorporated and dissolved. The will make 1 gallon of French Dressing.