Portuguese Fish Stew

This is a hearty main-course dish that could be served to friends with bread, cheese, and fruit. I especially like it with orzo, a tiny grandular pasta that looks just like rice. (4 to 6 servings) This is Jim Leach's *adapted recipe.

28- ounce can Redpack whole tomatoes in puree or
2 small onions, sliced
5 cloves garlic, chopped
6 leaves fresh basil, or 1 teaspoon dried basil...more if you wish.
salt and freshly ground black pepper
*(a few dashes of tabasco sauce if you wish...for a little zing)
4 tablespoons olive oil
4 Cups chicken stock
1 pound peeled cooked shrimp
1 pound fresh tuna, cut into 1/4 inch strips
1 cup orzo

In a very large pot, cook the tomatoes, onions, garlic, basil and pepper over medium heat for 20 minutes, stirring frequently. Add the oil. Use a food processor to process the sauce and return it to the pot. Add the chicken stock, bring to a boil, and let it simmer for 10 minutes. The soup can be done ahead of time at this point.

When you are ready to serve the soup, bring it back to a boil. Put in the shrimp and turn off the heat immediately.

Cook the orzo in boiling water. In the bottoms of each soup bowls, put a large spoonful of cooked orzo. Place *raw tuna on top of orzo and ladle the HOT soup over the top of the portions. the heat from the soup will cook the tuna, don't worry about it....it tastes great. You will like it. I promise, its nothing like sushi.

Bruschetta

I got this recipe from Jim and Jean Leach, however I make it from memory. Ylenia made it for me in Italy, except they use a different type of bread. This is great to use up all those extra garden tomatoes.

10 plum tomatoes, diced
3 cloves garli, minced
3/4 Cup fresh basil leaves , coarsly chopped
1 teaspoon fresh lemon juice
1/3 Cup extra-virgin olive oil
(J & J put in a little chopped, sweet onion for extra punch)
salt and pepper to taste
French or Italian Bread slices

In a medium bowl, mix all ingredients except the bread; set aside. Toast slices of breadd. Serve tomato mixture, room temperature in a bowl with a spoon and lots of toasted bread slices. Enjoy

Harry Potter recipe's

I borrowed these from Danielle's site. I thought it was a really cute idea.

Harry Potter recipes

Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)Ingredients:
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter Directions:Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!Step 4: Tell us how this recipe is on the feedback form.


Ton-Tongue toffee just for you, though we promise it's been anti-jinxed to keep your tongues small! (Many thanks to Rachel for this recipe!)Ingredients:
2 cups sugar
8 tablespoons of butter
½ teaspoon vanilla extract (or imitation)
1½ cups water
Additionally, a candy thermometer is required Directions:Step 1: In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.Step 2: Without furter stirring, boil until mixture reaches 290°F on your candy thermometer.Step 3: Pour mixture into a greased or buttered 9"x12" pan and let cool until almost firm to the touch.Step 4: Score surface into 2" squares with a sharp knife, but do not cut completely.Step 5: When cool, break into pieces (this should be easier if toffee was properly scored).Step 6: Enjoy! Makes 1¼ pounds of toffee.

Treacle Fudge is a sweet treat from Mrs. Weasley or a tooth-breaker from Hagrid. Be sure yours doesn't get too hard! (Many thanks to Aurora for this recipe)Ingredients:
½ cup light cream or evaporated milk
¾ cup firmly packed brown sugar
¼ teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoos unsalted butter
1/3 cup molasses Directions:Step 1: In a large bowl, mix cream, brown sugar and salt together.Step 2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.Step 3: Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.Step 4: Cut into squares after cooled and serve. Enjoy!

Pumpkin Juice, a favorite for feasts at Hogwarts that you can now take home with you!Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste) Directions:Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.Step 4: Add your spices (to taste). This might take some experimentation to get right.Step 5: Chill your pumpkin juice or serve iced and enjoy!

Just a little something to make you hungry. Yum...it was really good. 

Clarance and Evelyn Kaster at a family reunion in June of 1992. Grandma Evelyn is the maker of the famous lumpy mashed tater recipe. 

Grandma Evelyns Lumpy Mashed Taters....

I was talking to Cindy the other day and we started discussing silly stuff. Some how, Grandma Kaster's lumpy mashed potatos came up. We were laughing, especially when we said we missed them and Cindy admitted to making lumpy taters sometimes just to remind her of Grandma. I You know, I go out of my way to make my mashed potatoes as smooth and creamy as I can....BUT, when I miss a little lump and discover it in my mouth, I think of Grandma, her 8 kids and tons of Grandchildren. No wonder she had lumpy taters, who had time to mash with a bunch of crazy offspring running around.