Mona’s, September 2020 Food for Thought!

My friend Jack Capra and me.

Here we are again my friends.  What has changed, not much. We need to find humor and silliness in our lives and stay positive. Have you taken stock of yourself?  I have. I need people and family that care about me. Keeping busy is important and the ugly word exercise.

Well on with the blog. This month I am featuring two special salads Boston Inn Salad that was on the menu at the Atrium when my cousin Jack Williams owned it.

Let’s get this Party started!

Boston Inn Salad – found on page 112 of “Let’s Party” cookbook

This is a favorite with my family and friends. Yum!

Spinach
Lettuce
Sweet or red onion
Shred spinach, cut lettuce. Slice onion thin. (Just before serving)
mix dressing as follows:
1/2 pint whipping cream (whipped)
1/4 C. sugar
1/4 C. vinegar
Salt
Mix vinegar, sugar and salt and fold into whipping cream
Serves 8

Salad #2 – May favorite taco salad!

Taco Salad

Lettuce, torn in pieces
Tomatoes, chopped
Taco chips, crushed (put in just before serving)

Fry 1 lb ground beef with 1 medium onion. When cool, add to lettuce and tomatoes. Melt Velveeta cheese and add salsa sauce to taste. When melted and hot, add taco chips and sauce. Toss and serve immediately.

For a good giggle, read my cookbook!

For Sale
Parachute – only used once, never opened.
Small stain.

I just had a physical.
The doctor said,
“Don’t eat anything fatty.”
I said,
“Like bacon and burgers?”
He said,
“No, Fatty. Don’t eat anything!”

Ok, now something for the sweet tooth!

From my 20 yr old friend, JoJo Iozzo.

If you like Heath bars you will love this!

INGREDIENTS

1 cup (2 sticks) salted butter
1 cup granulated white sugar
1 Tbsp light corn syrup
3 Tbsp water
6 oz milk chocolate chips, melted
1 cup finely chopped almonds or pecans

INSTRUCTIONS

1. Line an 11 x 7-inch pan with well greased wax or parchment paper.
set aside…
2. Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
3. Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.

A recipe for our Gluten Intolerant friends!

Finnish Pancakes from my Finnish friend Duane Yuhala.

Gluten Free Krupsu

3/4 cup white rice flour
1/4 cup coconut flour
1 can sweetened condensed milk
2 eggs
Pinch salt
Milk
Butter
2 pie plates

Preheat oven to 410
Mix all ingredients except butter.
Add just enough milk to give a slightly thicker than pancake texture.
Place a large pad of butter in each plate.
Melt in oven
Pour half of batter in each plate

Bake for about 15 minutes. Until edges brown.
Remove from oven and immediately loosen from plate.
Sprinkle with sugar
Enjoy.

Make a berry compote for top if you desire.

And with a smile, she said:
“Remember the five simple rules to be happy”.
1. Free your heart from hatred
2. Free your mind from worries.
3. Live simply.
4. Give more.
5. Expect less, & enjoy every moment.

Let’s be kind to one another and count our blessings. Until next month keep smiling.

Hope you enjoy these recipes and share this post! Sharing is caring!

To Purchase my Cookbook

Please share one of your favorites with us below in the comments area. I would love to hear from you.

So until next month, keep healthy and happy and keep smiling!

Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer

Mona’s, August 2020 Food for Thought!

Hello friends. My August blog is out. Enjoy Rita Charters famous Italian bread, Anita Raushel’s two easy recipes and my peach bread pudding and mango mango punch. Yum! 

Hope you enjoy these recipes and share this post! Sharing is caring!

I couldn’t resist ; )

To Purchase my Cookbook
Now for some serious bread making!

Rita Charters famous Italian bread

3 cups flour
1 3/4 tsp. Salt
1/2 tsp. Yeast
1 1/2 cups water

Combine flour, salt, and yeast in a bowl. Add water and stir, until a shaggy mixture forms. Cover and let rise for 12-18 hours. ( I’ve let it rise for less time, but it does need at least 4 hours.)

Preheat oven to 450 degrees. Place a covered Dutch oven in the oven and heat for 30 minutes.  

Flour the dough and shape into a soft ball. Place it in the heated Dutch oven, and bake it – covered –  for 30 minutes.  

Remove the cover and bake for 15 more minutes.

No need to grease the Dutch oven before baking.  This is best when served fresh/warm with good olive oil, coarsely ground black pepper, and a freshly-grated Italian cheese of your choice.  Ok….butter works, too!  Also, try it toasted! Yum.

Best served the same day. So crusty, use a good serrated knife.  If put in zip lock, it won’t be crusty the next day but great for toasting, using for crostini’s or cut into small squares and toasted for croutons. Use a very heavy Dutch oven with cover. 

To Purchase my Cookbook

Another fantastic recipe for y’all!

Peach Bread Pudding

Spray a 7 x 11” glass baking dish and beat 3 eggs and add 3/4 c of cream or half and half. I cut up three large Sunrise Bakery croissants (they are the best)and soak in mixture for at least ten minutes.

In a fry pan place three peaches or nectars cut up and add half of a stick of butter and 1/2 cup of brown sugar. Simmer until nectars are soft. Add to top of bread mixture. Bake at 350 degrees for 30 minutes.

Great for breakfast and lunch or middle of the night!

One more scrumptious thirst quenching recipe
Mango Mango Punch 

One whole bottle of mango rum (great looking bottle), one large bottle of mango nectar and some orange flavored water. Yum!

A fun little tidbit for you!

Drum roll please!
Anita Raushel’s Easy Two Ingredient Donuts

1 cup self rising flour
1 cup of Greek yogurt (it can be full fat or nonfat, but you want a brand that is a thick strained yogurt) 

In a large bowl stir together the flour and yogurt until combined. It will be sticky and crumbly. 

Kneed it on a floured board.

Heat oil to 350 put dough in a storage bag and snip the corner. Pipe into hot oil till golden brown.
Drain 
Now cover them with whatever you want!
Cinnamon sugar
Powdered sugar
Chocolate glaze 

Yummy!
PS this dough also makes a good bagel or pretzel 

One last scrumptious recipe for the road!
3 Ingredient Peanut Butter Cookies by Anita Raushel

1 cup sugar
1 cup peanut butter
1 egg

Preheat oven to 350′

Stir ingredients together 

roll into 1″ ball

Place on ungreased cookie sheet

Use a fork press down in one direction then the other

Bake 12 min 

Allow to cool on cookie sheet a couple mn before transferring to wire rack to cool

Sprinkle with with extra sugar if you want 

Hope you enjoy these recipes and share this post! Sharing is caring!

To Purchase my Cookbook


Please send me your favorites. I would love to hear from you.

So until next month, keep healthy and happy and keep smiling!

Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer


Mona’s, May 2020 Food for Thought!

I’m so sorry this is coming to you late!

So much is happening to everyone right now. I sincerely hope that you are able to stay stress free. I surely miss my family and friends.

This month I am going to share a couple of recipes.

  1. Curried Cheese Canapés (from my first Cook Book, “To Mom With Love”)
    I make this a lot and it will keep in the refrigerator for a month!

    1-1/2 C. Shredded Cheddar Cheese
    1 C. Chopped Ripe Olives
    1/2 C. Mayonnaise
    1 tsp. Curry (more or less as desired)
    1 C. Chopped Green Onions

    Mix all ingredients together on Triscuits or cracker of choice. Broil until bubbly.
    ENJOY!

  2. Strawberry Margaritas for 6 – also from my first cook book.
    Coarse Salt (Kosher)
    10 oz. Tequila
    4 oz. Triple Sec.
    3 oz. Lime Juice
    10 oz. pkg of frozen strawberries in syrup
    Crushed Ice

    Moisten rim of six glasses and dip in salt. Chill
    Combine all ingredients in a blender and blend.
    Pour into glasses and serve.

My friend Anita shared a recipe with me and I thought I would pass it on to all of you.

Ricotta stuffed Brussels Sprouts

INGREDIENTS

Cooking spray1 lb. 

Brussels sprouts, trimmed and halved1 c. 

ricotta 1/2 c. 

freshly grated Parmesan, plus more for sprinkling 1/4 c. 

Italian bread crumbs

Zest of 1/2 lemon

Pinch crushed red pepper flakes1 

clove garlic, minced

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

DIRECTIONS

  1. Preheat oven to 400º. Grease a large baking sheet with cooking spray. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Rinse under cold water, then drain.
  2. Using a small spoon, scoop out insides of sprouts (reserve for another use), then transfer hollowed sprouts to a prepared baking sheet.
  3. In a medium bowl, stir together ricotta, Parmesan, bread crumbs, lemon zest, and red pepper flakes, and season with salt and pepper. Spoon mixture into Brussels sprouts, drizzle with olive oil, and sprinkle with more Parmesan.
  4. Bake until ricotta mixture is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.
    ENJOY!

I asked my friend and contributor/supporter of my 3 cook books, Tami Chandler, if she would share some of her tips to help alleviate stress.

Tami’s Tips for Stress Reduction

  1. I believe the first, most important thing for me, is to eat a clean and nutrient dense “diet”. Lately this has been a real challenge for me since I have some new food sensitivities. STAY AWAY FROM PROCESSED FOODS and Sugar
  2. I know that when I get good sleep, I can function much better. There are so many ways to help you get a good nights sleep. What I find works for me, is to turn off electronic communications at least an hour before bedtime. Maybe take this time to reflect upon the day and do some form of “meditation”. I also incorporate a high quality-trusted essential oil to my bedtime regimen.
    You may visit www.holisticallyoiled.com for aromatherapy products.
  3. Herbal remedies such as, teas and essential oils. I use these on a daily basis.
  4. Exercise is so very important. I have struggled this past year with a lot of pain and lack of mobility. With that being said, walking and stretching are so very important and the body needs it to remain “healthy”. I use a fitbit to track my activity, sleep, pulse and food/water intake. I find this keeps me accountable.
  5. So thankful for my friends, family and pets! It is important to maintain some sort of communications with people and pets.
  6. Positive thinking. Be kind to yourself. Nobody will take care of your mental well being, so you MUST be diligent at keeping your thoughts under control. So very important!
This is my Friend Arthur and we both enjoy exercising together and eating a well balanced diet. We use aromatherapy as well and essential oils topically and internally. Again, must be a trusted company!

I use the following products as well as promote them. I have successfully incorporated these tips into my daily life and totally notice a difference when I omit or waver from the regimen. www.holisticallyoiled.com
Daily Regimen to help combat the bad stuff ! Plus so much more. I get pain relief and benefits from so many oils and Young Living Health Products.

As always, we need to keep our sense of humor. This is a very challenging time for all of us.

Until next month, Keep smiling!

Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer