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    117 Recipes

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    You can smell the bacon from the outside the house. Fall is approaching and the wind has picked up a little bit, and a nice breeze is blowing from the south, which in turn transfers the aroma of fresh bacon right out the window and into your nose. Dennis was wondering what was going on, after all, it was the middle of a fall afternoon. The door creaks open, Dennis slips off his boots, hangs up his hat on the pegged hanger, and rushes into the kitchen. I turned around to greet him with a smile, and laughing at his questioning look, I tilt my head and say, "It's bacon Dennis!" "I know, I know...." tests Dennis with a small voice. Dennis loves bacon. He will eat a couple of pieces a day, that would be, if I let him. I decided I would at least bring some healthfulness to him, and something tasty at the same time. One piece of bacon, wrapped in a tortilla, (or pita for that matter) with an abundance of lettuce, tomato, and special spritely green onion with a spot of cheese dotted on the top would be the answer to his dream.

    Recipe #254176

    Adapted from "Clean Eating" Sept 2009

    Recipe #385912

    A retro recipe that stands the test of time. These little round beauties are the highlight of any get together. Hard boil the egg, slice in 6 slices, (I use a egg slicer) top with salt & pepper, (I use a course ground pepper) dollop each slice with a zesty bit (about 1/4 tsp or more if you like) ketchup and Tabasco, and slide on to the Ritz. A smooth, but slightly salty and most definitely zesty bit of wonder right onto your taste buds.

    Recipe #221857

    This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.

    Recipe #393003

    This recipe boasts the Caribbean Anguilla Island. Pleasurable pineapple chunks, and delicate steak covered with a marinade of molasses and vinegar. Posted for ZWT3 07' Cooking time does not include marinating time.

    Recipe #233728

    I use this when I have to many apples hanging on the trees, and have enough applesauce to keep us happy and full until 2011. Very easy, every delicious, and oh so easy. Just enjoy the delicate taste of the fresh apple, cinnamon, sugar, and maple syrup. Top with your favorite ice cream, I use butter pecan, well...just cause I love that ice cream! Enjoy!

    Recipe #322176

    For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.

    Recipe #224685

    Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

    Recipe #364104

    Bubba has chickens and he sells his eggs to the local neighbors. There are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. I guess they don't like brown eggs either, but it is wonderful for us on Longmeadow Farm.Starting early Spring, and through the summer, we make a lot of egg salad. We have eggs everywhere! This is the simple, but lovely egg salad I serve on Saturday Lunch at the Farm. The toast brings a heavenly smell all around the kitchen and the fresh basil or chives bring such color to this simple salad. On the farm we pretty much prefer the no extra use of mayonnaise, but add a bit of salt to taste and some bean sprouts and a couple of UTZ potato chips and we are set to go. This all gets washed down with a simple ice tea that has some fresh peppermint just picked from the garden and life is good once again *NOTE* the title changed as my new name adopted by littlemafia's dear daughter wanted to have some of: "Auntie Andi Egg Salad" - so the whole name stuck.

    Recipe #303423

    Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

    Recipe #284322

    I love cucumbers! And I love avocados! And I love salad dressings. A perfect cool combination that requires very little work. Great for dipping pita, cucumbers, spread on flatbread instead of mayo for something different. I love the use of green onions here.

    Recipe #300983

    Smoked salmon with warm bagels.

    Recipe #427745

    Asian based sauce to accompany salmon fillets.

    Recipe #427133

    Stir - fried beansprouts.

    Recipe #424762

    Chocolate fudge that comes from the dog-eared pages of this cookbook. To this day, my family can down a whole pan of these before they have completely set. Yummy, especially licking the bowl. *Please Note*, add extra milk (a teaspoon at a time) if mixture is to thick. Time includes setting time, that is; if this fudge makes it that long. Exceptional tasting for a simple recipe, and easy for your children to make too.

    Recipe #221854

    Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Recipe #157517 left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering.

    Recipe #268358

    The broccoli keeps growing and growing. It's a darn hardy vegetable plant that gives and gives. Once you take the first crown, then the darling plant proceeds to take on many different baby crowns, that are tender, and perfection plus! I really like that a simple, yet, flourishing plant can bring that much enjoyment to our day. I particularly like this recipe, as it can be a whole dinner for us some evenings. Although Dennis does require "meat" at most meals, he could just as happily toddle off with a large scoop of this casserole and a fork, and he proclaims he is in heaven. Just a simple, farming, boastful dish of warmness and total soul comforting veggies. I agree, this is not a skinny dish, but you can make it that way just by changing the fat to low fat and increase the spices. Come'on -- try it, I promise it won't hurt a bit.

    Recipe #267839

    Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.

    Recipe #281279

    You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.

    Recipe #212885

    Baking meatloaf was sending an aroma of goodness through the oven door, that followed like a wave to the family room. "Oh boy", my Dad, (who is 89) said, "Now, that smells good!" My Dad is not a man the gives compliments easily, nor is he the gushy type. But he is a hard working man, even at the age of 89 that appreciates (abate quietly) the finer things of life. The comfort of meatloaf begs to have a comforting, but a simply prepared side dish that will fill the stomach and bring happiness ever so quietly, to your soul. Late in the Fall we had dug potatoes, (even though it was still quite warm out for our State) and I had put them in the dark, cool basement to carry us through the winter and early Spring months. I went down to the basement and grabbed a few little potatoes and quickly went about making this very simple, but very heart warming potato dish, of course to feed my Dad as well as my family. Sometimes, there is nothing more satisfying then the normal, simple potato. I have used this recipe for probably 40 years, and to this day, it is as good tasting and filling as it was years ago.

    Recipe #281315

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