Nancy Moran

Nana's Nana's Stuffed Artichokes
contributed by Camille Caddle Giordano nee Terrano
(came through Ellis Island with mother from Palermo, Italy, c. 1896)

6 fresh whole artichokes
2 cups seasoned bread crumbs
4 ounces grated parmesan cheese
2 tablespoons fresh parsley, minced
1 tablespoon garlic, chopped
4 or more ounces olive oil
salt and pepper to taste

Also, provide for at least 8 ounces lemon juice (see below)

[Note: Nana never used a measuring cup. This is as close as we could get. We use a whole canister of Progresso Italian-seasoned bread crumbs, half a canister of 10-ounce Kraft grated Parmesan cheese and so forth. It is not known to us at this time the effect(s) of minced basil, oregano or dill might be. Romano and three-cheese combinations might be interesting, too.]

Best prepared a day in advance.

• Prepare the artichokes by laying on their side, slicing off the stem at the base and slicing the top in parallel fashion so that the artichoke can lie flat when face down.

• Place the artichokes so sliced in cold water mixed with enough lemon juice so that they do not darken. An alternative would be to take half lemons and rub them around the base before placing in water.

• Mix the bread crumbs, grated parmesan cheese, minced parsley, and chopped garlic together in a mixing bowl. Drip slowly while mixing at least 3 ounces of the olive oil. The goal is to moisten the mixture so that it is cohesive without being oily or greasy. Mix well.

• Have handy a steamer - for example, a metal colander that fits into a spaghetti-size pot - or a device dedicated for that use. [On good authority, it is possible to put the artichokes directly into a metal or glass pan, e.g., 13 by 9, and immersing them half-inch deep with water. Cover with aluminum foil. Preheat oven temperature to about 375 degrees. Same fork-test applies - time unknown.]

• Using a tablespoon, press the mixture among the leaves as well as the heart of the artichoke. Press in firmly to the extent possible.

• Place each stuffed artichoke stem down into the steamer. Once as many are fitted in, sprinkle more olive oil onto each one and tamp down.

• Place the steamer on the stove with enough water to last about 40 minutes. Bring to a boil, cover and cook until a fork inserted at the base indicates the artichokes are tender. This should be about 25-30 minutes.

• Remove from heat and let cool. Ideally, the artichokes should be refrigerated overnight though they might be eaten hot right away.

• The finished stuffed artichokes are traditionally served during the afternoons of major holidays such as Thanksgiving, Christmas, Easter, baptisms, confirmations, significant birthdays and so on and so forth. From time to time, they are appetizers for larger meals.

• Have ready side plates - the first several outer layers require that leaves are discarded after eating. Eventually, however, as the heart is neared, the artichokes may be consumed whole.

[Of note: Nana and her husband Paul changed their name from Giordano to Jordan at the onset of World War I. They changed back to Giordano somewhere around 1964. As I understand it, their Social Security checks came in both names.]

Caponata for a Cockeysville Kitchen
("Mom-mom's Italian Holiday Relish")
contributed by Camille Moran nee Caddle
(married 40 years to a senior executive of Wah Chang Corporation)

1 large eggplant
1 c. cooking or olive oil
2 Tbsp. olive oil
2 1/2 c. onion, coarsely diced
1 1/2 c. celery, diced
2 cans tomato sauce (8 oz.)
1/4 c. wine vinegar
2 Tbsp. sugar
3 Tbsp. capers, drained
3/4 c. black olives, slivered
1/2 tsp. salt
dash of black pepper

May be served hot. Usually served cold with crackers as an hors d'oeuvre. Keeps in refrigerator about a week.

Reprinted from "Treasured Recipes" of the Mount Vernon Place United Methodist Church, Baltimore, Maryland. 1986. Contributed by Nancy Moran.

Supermaximum Bumps on a Log
Girl Scouts Traditional (adapted)

kosher, vegetarian, cost effective, "Eager-Street"-ly anticipated

an afternoon project for people awaiting work release

8 stalks of celery, cut into 5-6 inch lengths
1 large can, USDA surplus peanut butter, oil at top well mixed in
2 pounds USDA surplus raisins
2 quarts chocolate syrup
(quantities approximate)

Spread the well-mixed peanut butter onto the celery sticks the same way you would if you had cream cheese.

Taking the squirt bottle of chocolate syrup, squeeze it onto the peanut-buttered celery sticks.

Sprinkle a handful of raisins along the celery sticks to which you have already applied peanut butter and chocolate syrup.

Place two or three finished sticks on each person's food tray either as they come by on a feedup line OR, if necessary, slide through the appropriate food slot. (Not recommended for buffet.)

Feeds up to two pods, sections, tiers or troops.

On especially festive occasions, why not ALSO sprinkle with grated coconut?

Hot Potatoes for a Linthicum Buffet Dinner
contributed by Barbara Moeller nee Moran

2 pounds frozen hash browns
1 cup diced onions
1 can cream of chicken soup
1 stick melted margarine
1 one-pound carton sour cream
8 ounces (half pound) grated sharp cheddar cheese
salt and pepper to taste

Grease a 9 inch x 13 inch glass baking pan with butter or margarine. Set aside.

Preheat oven to 375 degrees after thawing the hash browns about 30 minutes. Mix all the ingredients together in a large bowl. Spoon into the pregreased pan. Bake for one hour. Remove from oven. Let cool on stovetop about 10-15 minutes. Cover loosely with aluminum foil. It is now ready to transfer to the buffet table.

Should serve about 10-12 persons.

Bonus: The leftovers freeze well and will reheat well in a microwave.

George Washington's Gourmet Whiskey
(George is featured on the United States One Dollar Bill). This is how he financed his retirement.

• First, grind the grains into a coarse meal. Then, mix the rye and corn in a wood vessel called a "hog's head". Add hot and cold water.

• Stick your hand in the mash to make sure it isn't too hot. If it doesn't burn, the temperature is just right. Add barley and stir.

• Cool the mixture down a bit more, and add yeast. Let the mixture ferment for a few days.

• Pour the mixture into a copper still and let it boil. The alcohol will vaporize and condense, flowing out of a tube, also known as a "worm".

• Collect the liquid and run it through the copper still one more time. Now you have finished whiskey.

Washington barreled his whiskey and sold it immediately. These days, distillers age it for a few years to improve its taste.

Source: Jim Beam master distiller Jerry Dalton via the Associated Press

Five Easy, Elegant Rockville Winter Party Appetizers
contributed by Camille Borrelli nee Caddle

Salmon Ball

16 oz salmon (slice and flake)
8 oz cream cheese
1 tbs lemon juice
1 tbs grated onion
- tbs salt
2 tbs horseradish
- c. chopped pecans
3 tbs parsley

Artichoke Dip

14 oz. artichoke hearts
1 c. mayonnaise
1 c. parmesan cheese
juice of one lemon

Baked Round Brie

Not for Ramadan or Hanukkah

When anything else could fail

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