2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 TBSP diced green chiles (from a can)
2 cloves garlic chopped
~3 TBSP chopped cilantro
Small amount of chopped jalapeño pepper (to your taste)
Juice from one lime
1 TBSP olive oil
½ tsp ground cumin
Salt and Pepper

Place everything in a food processor, chop a little until everything is blended yet still chunky.

As of 8/13/22

Garmugia is pronounced “gara muja”.

½ cup sliced spring onions or scallions
⅔ cup asparagus (reserve the tops until later)
⅔ cup lima beans or fava beans
¾ cup green peas
¾ cup quartered artichokes
½ cup diced pancetta
3 cups water
2 cloves garlic minced
½ cup dry white wine (optional)
EVOO
Salt and pepper

Place all in a crock-pot and cook on low for 6 hours.

I served this with focaccia bread.

As of 7/23/22

Click on Pic to Enlarge

8 oz. container cool whip
12 oz. Philadelphia cream cheese (room temp)
14 oz. can sweetened condensed milk
½ cup lemon juice (freshly squeezed)
Zest of 1 lemon (reserve some to place on top)
1 tsp vanilla extract
1 10” prepared graham cracker crust

In a large bowl using a hand mixer and mix all the ingredients except the cool whip and small amount of reserved lemon zest. After all is whipped smoothly add the cool whip, fold in and then use the hand mixer and make smooth. Add to the 10” pie crust. Sprinkle with reserved zest. Place covered in the ice box until cold (2 hours).

As of 7/14/22

This is an easy meal when you are in a pinch. We use the oven to make this instead of the box directions.

Ingredients:
Box of Tuna Helper
2 cans of chunky albacore tuna (drained)
1-1/3 Cups cold milk
1/2 cup dry white wine
1 small 4 oz. can of sliced mushrooms (drained)
1/4 chopped red bell pepper
3 chopped scallions
1/2 cup frozen peas
Grated Parmesan cheese and also grated block Parmesan or both (Or whatever cheese you like)
Dash of oil

1/2 cup of Panko either with herbs or plain
4 TBSP butter

In salted water boil the box spaghetti noodles for exactly 12 minutes then strain.
Add the sauce package to the cold milk and dry white wine and stir.
Add everything but the Panko and butter to a 2 1/2 Qt. covered Corning ware oven proof pan and mix well.
In a fry pan meat the butter and turn off the heat. Add the Panko so the Panko absorbs the butter but does not brown. Layer the Panko on top.

In a 425° oven center rack cook covered for 15 minutes. Remove the lid and cook another 30 minutes.
Serve

Meat and oil
1 tsp salted butter
½ TBSP oil
½ Stick Polish kielbasa, (smoked ~8 oz.), sliced ¼ inch

Mirepoix
½ onion, diced
1 small leek, cut in half, rinsed clean and chopped
Brussel sprouts (or cabbage squares or Polish Sauerkraut)

2 cups water
1 cup white wine
2 garlic cloves, diced
1 potato, diced with skin on

1 cup sour cream
2 TBSP all-purpose flour
1 small bay leaf
Salt & pepper
½ tsp. dried Dill
Lemon wedges to brighten the flavor
A little horseradish

Instructions
In a large Dutch oven or soup pot, add the butter and oil and gently brown the kielbasa.  Remove the kielbasa.

Add the mirepoix and sweat for 10 to 15 minutes.

In a separate pot boil the potatoes until al dente.  Drain, rinse in cold water to stop the cooking process.

Add the flour to the mirepoix and mix blending the flour into the veggies.  Add the white wine and the water.  Bring to a slight boil and stir to create a thick gravy with the flour.  Add the bay leaf, salt and pepper. Add the potatoes and the return the kielbasa and cook slowly covered for 30 minutes.

Add the sour cream and mix well in the soup stirring constantly until thickened. 

Add the dill and little horseradish to taste and cook 15 minutes then serve.

As of 4/25/22