Recicpes

Lucy's Mocha Balls (Rum)

  1. 12 oz semi-sweet chocolate
  2. 4 egg yolks
  3. 1 1/2 cups confectioners sugar
  4. 1 cup soft sweet butter
  5. 2 rounded tsp instant coffee
  6. 4 tbsp brandy or rum
  7. 2 tsp vanilla
  8. chopped pecans or coconut

  1. Melt chocolate in double boiler over hot water then cool
  2. Beat egg yolks adding sugar - heating until smooth
  3. Beat in butter a little at a time
  4. Dissolve coffee in liquor and add vanilla
  5. Combine with egg and butter mixture
  6. Add chocolate and mix
  7. Chill in refrigerator for several hours
  8. Shape into small balls and roll in nuts or coconut
  9. Must refrigerate

Lucy's Eggplant Dip/Caponata

  1. Olive Oil
  2. 2 cups chopped eggplant
  3. 1 onion chopped
  4. 4-6 cloves of garlic
  5. oregano, basil, onion powder
  6. homemade pasta sauce

  1. Saute onion and garlic in olive oil for a few minutes
  2. Add eggplant and spices then cook 10-15 minutes at medium heat until soft
  3. Add pasta sauce and simmer for 10 minutes
  4. Serve on Toasted Italian Bread

Lucy's Vodka Sauce

  1. 1 stick of butter
  2. 1 pint heavy cream
  3. 1/4 to 1/2 cup grated cheese
  4. 2 swishes around the pot vodka
  5. pepper
  6. Melt butter and Heavy Cream in pan (do not boil)
  7. Add grated cheese
  8. Add about 2 cups of your homemade sauce (just enough to make it pink)
  9. Mix with pasta

Variation Pasta Antonio

  1. Saute 2 cut up chicken breasts (boneless) with butter, then add cream
  2. After sauce is pink add 10 oz pkge frozen peas
  3. Serve over spaghetti

Minestrone Soup

This is my favorite minestrone recipe. It is an old Weight Watchers Recipe. There is some prep work, but it's well worth it. If you don't like to chop veggies, some may be available already cut up in the produce department of your supermarket. I know they are available in Publix.

Ingredients Shopping List

  • 1/4 teaspoon salt
  • black pepper, to taste
  • 2 teaspoons olive oil
  • 2 medium onions
  • 1 medium carrot
  • 2 medium celery stalks
  • 1 garlic clove
  • 1/4 cup dried parsley flakes
  • 3 cups green cabbage
  • 2 medium zucchini
  • 12 ounce can of cannellini (white kidney) beans
  • 3 cups canned Italian plum tomatoes
  • 8 cups low-sodium beef broth
  • 1 lb of ditalini or other small pasta

    • Ingredient Preparation

  • 1 can cannelini beans - Drain and rinse in water to remove any salt & liquid from can
  • 2 medium onions - chopped
  • 1 medium carrot - diced or grated
  • 2 medium celery stalks - chopped
  • 1 garlic clove - minced (I use the kind in the jar)
  • 3 cups canned Italian Plum tomatoes - chop tomatoes and save 1 cup of juice
  • 3 cups chopped green cabbage
  • 2 medium zucchini diced


  • Heat 2 tsp olive oil in large skillet
    Add (2 med)onions, (1 med)carrot, (2 med stalks)celery, and (1 clove)garlic
    Heat until onion is soft

  • Add drained and rinsed (12 oz)beans.
    Add to (8 cups)broth, salt, and pepper in a large saucepan
    Bring to a simmer over medium heat

  • Add vegetables from skillet to mixture in saucepan
    Add (3 cups)tomatoes, (1/4 cup dried)parsley, and (1 cup)tomato juice
    Bring to a simmer over medium heat

  • Add (3 cups)cabbage, (2)zucchini, and (1 pound)ditalini
    Cook until ditalini is tender (May need to add water or broth as pasta absorbs liquid)
    Remove from heat, cover, and let stand 5-10 minutes
    Serve in bowls and sprinkle with grated romano cheese to taste

    • Chocolate Mud Cake

    1. 2 sticks butter
    2. 12 oz semi-sweet chocolate
    3. 4 oz unsweetened chocolate
    4. 1.25 cups sugar
    5. .25 cup rum
    6. 1 tsp vanilla
    7. 8 eggs

    1. Heat oven to 325 degrees Fahrehheit
    2. Butter 10" springform pan / or use foil cupcake liners
    3. Melt butter, all chocolatechocolate in double boiler over hot water then cool
    4. Beat egg yolks adding sugar - heating until smooth
    5. Beat in butter a little at a time
    6. Dissolve coffee in l, and sugar in large heavy saucepan stirring constantly
    7. Remove from head and stir in vanilla and rum
    8. Whisk in eggs, one at a time
    9. If using springform pan, bake in water 50-55 minutes
    10. If making mini cupcakes bake at top of oven for about 20 minutes
    11. Use toothpick inserted in cent to test when done

    Zucchini Muffins

    1. 2 cups unbleached, unbrommated flour
    2. 1/2 cup brown sugar
    3. 1 tsp baking powder
    4. 1/2 tsp ground cinnamon
    5. 1/4 tsp salt
    6. 3/4 cup skim milk
    7. 3 tbsp canola oil
    8. 1 egg
    9. 2 tsp grated lemon peel
    10. 1 cup shredded zucchini
    11. try adding some dried citron---

    1. Heat oven 375 degrees
    2. Coat 12 muffin cups to not stick
    3. In a bowl, whisk flower, sugar, baking powder, cinnamon, and salt
    4. In another bowl, whisk milk, oil, egg, and peel (citron if added), stir in zucchini
    5. Add zucchini mixture to dry ingredients and stir just until moistened
    6. Divide batter between cups (or loaf pan)
    7. Bake about 22 minutes, or when toothpick comes out clean
    8. Remove from pan and cool on wire rack

    Apple Raisin-Bread Pudding (Pepperidge Farm bread is unbrommated)

    1. 1 appled peeled and chopped
    2. 3 cups toasted raisin bread cubes
    3. 1 can (12 oz) evaporated skim milk (NOT CONDENSED MILK)
    4. 2 eggs
    5. 2 egg whites
    6. 3 tbsp sugar
    7. 1 tbsp vanilla

    1. Coat and 8" square baking pan
    2. Arrange apple in a single layer
    3. Top with bread cubes
    4. In a bowl, whisk milk, eggs, egg whites, sugar, and vanilla until blended.
    5. Pour over bread cubes
    6. Place baing dish inside a large baking pan on oven rack
    7. Pour boiling water into larger baking pan until it is 1 inch high
    8. Bake at 325 degrees until a knife comes out clean 40-45 minutes
    9. Remove dish from hot water in oven and cool slightly

    Baked Acorn Squash

    1. 1 acorn squash
    2. Molly McButter to taste
    3. 1/8 tsp nutmeg to taste

    1. Cut squash in half lengthwise and scoop out seeds
    2. Bake facedown on aluminum foil at 350 degrees or until tender
    3. Season with Molly McButter and nutmeg

    Chocolate Sorbet
    From Claudia Fleming, pastry chef at Gramercy Tavern, NY

    1. 1 cup sugar
    2. 3/4 cup plus 1 tablespoon unsweetened cocoa powder (please try Scharffen Berger's Natural Unsweetened Cocoa Powder)
    3. 9.75 ounces (1 home chef bar) Scharffen Berger 70% bittersweet chocolate

    1. In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally.
    2. Gradually add cocoa powder, whisking until smooth.
    3. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.
    4. Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth.
    5. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool.
    6. Stir in 1 cup plus 1 tablespoon of water.
    7. Chill sorbet mixture covered until very cold, at least 4 hours.
    8. Freeze in an ice-cream maker according to manufacturer's directions.

    Chocolate Ganache

    1. 8 oz. El Rey Apamate Dark 73.5% Chocolate
    2. 1c. heavy cream
    3. 2oz. almonds, toasted and ground

    1. Melt chocolate in a double boiler.
    2. Heat cream to boiling point. Add cream to chocolate and whisk.
    3. Note: To use with Chocolate Pecan Cake, follow these instructions:
    4. To finish, place cake on a 10" cake circle or the inverted spring form base.
    5. Place a cooling rack atop a clean sheetpan. Put cake on cooling rack.
    6. Pour the ganache over cake, covering as much as possible. Use an offset spatula to scrape off excess ganache and level top of cake.
    7. Allow ganache to harden somewhat, then press ground nuts onto sides of cake.Refrigerate.
    8. Note: Partially freezing the cake will make it easier to transfer to a serving platter.

    Chocolate Pudding

    1. 2 egg whites
    2. 2/3 cup unsweetened cocoa powder
    3. 2 tbsp cornstarch
    4. 2 1/4 cups of skim milk
    5. 1/2 cup sugar
    6. 1/8 tsp salt
    7. 1 tsp vanilla extract

    1. In small bowl lightly beat egg whites
    2. In a large bowl combine 2/3 cup cocoa and cornstarch
    3. Whisk 3/4 cup of milk into cocoa until smooth
    4. In a large heavy saucepan, combine remaining milk, sugar, and salt
    5. Mix well and bring to a boil over high heat, whisking constantly
    6. Remove from heat
    7. Whisk cocoa mixture into hot milk mixture
    8. Bring to a boil at medium-high heat, boil for 2 minutes whisking constantly
    9. Remove from heat
    10. Add vanilla, pour into serving dishes and cool to room temperature, then cover and chill

    Sweet Potato Pie

    1. 2 cups cooked mashed sweet potatoes
    2. 1/4 cup margarine
    3. 3 eggs
    4. 1 cup milk
    5. 1/4 cup sugar
    6. 1/4 tsp salt
    7. 1/4 tsp nutmeg
    8. 1 tso vanilla
    9. 1/4 cup orange juice
    10. 1 9" unbaked pie crust

    1. Bake at 425 degrees for 15 minutes
    2. Lower heat to 350 degrees and cook an additional 1 hour 20 minutes

    Pastina

    Bring 3 quarts of water to a rolling boil.
    Add 2 tablespoons of chicken bouillon.
    Add 2 thin sliced carrots.
    Add 1/2 of a small chopped onion.
    Add a handful of fresh chopped parsley.
    Add 2 handfuls of fresh chopped spinach.
    Add a tablespoon of olive oil.
    Add some salt if needed.
    Cook for 10 minutes and then add 3/4 of a box of stelline pasta.
    Cook for another 5 or 10 minutes, Turn off the heat and add 2 beaten eggs.
    Top with some fresh shaved parm.

    Minestrone Soup

    This is an old Weight Watchers Recipe.

    Ingredients Shopping List

  • 1/4 teaspoon salt
  • black pepper, to taste
  • 2 teaspoons olive oil
  • 2 medium onions
  • 1 medium carrot
  • 2 medium celery stalks
  • 1 garlic clove
  • 1/4 cup dried parsley flakes
  • 3 cups green cabbage
  • 2 medium zucchini
  • 12 ounce can of cannellini (white kidney) beans
  • 3 cups canned Italian plum tomatoes
  • 8 cups low-sodium beef broth
  • 1 lb of ditalini or other small pasta

    • Ingredient Preparation

  • 1 can cannelini beans - Drain and rinse in water to remove any salt & liquid from can
  • 2 medium onions - chopped
  • 1 medium carrot - diced or grated
  • 2 medium celery stalks - chopped
  • 1 garlic clove - minced (I use the kind in the jar)
  • 3 cups canned Italian Plum tomatoes - chop tomatoes and save 1 cup of juice
  • 3 cups chopped green cabbage
  • 2 medium zucchini diced


  • Heat 2 tsp olive oil in large skillet
    Add (2 med)onions, (1 med)carrot, (2 med stalks)celery, and (1 clove)garlic
    Heat until onion is soft

  • Add drained and rinsed (12 oz)beans.
    Add to (8 cups)broth, salt, and pepper in a large saucepan
    Bring to a simmer over medium heat

  • Add vegetables from skillet to mixture in saucepan
    Add (3 cups)tomatoes, (1/4 cup dried)parsley, and (1 cup)tomato juice
    Bring to a simmer over medium heat

  • Add (3 cups)cabbage, (2)zucchini, and (1 pound)ditalini
    Cook until ditalini is tender (May need to add water or broth as pasta absorbs liquid)
    Remove from heat, cover, and let stand 5-10 minutes
    Serve in bowls and sprinkle with grated romano cheese to taste

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