Jaci Fry

A Year of Celebration – Paintings & Best Recipes…

Posted by Valerie on December 25, 2009

Jaci loved cooking & painting. She left us with so many images & flavors over her long lifetime we decided to share them here where anyone would have access & do the same. Here are just a few of both, & of course we included her most famous Greek Bean Soup recipe. Please use them & share them. That’s what she did.

If you have any stories, photos or recipes you would like to add just let us know… Contact info is on the left.

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New Years Day (Good Luck Potion)

Posted by Valerie on December 21, 2009

Winter Trees (going down the driveway)

Winter Trees (going down the driveway)

New Years Day tradition at Jaci’s was not only the food, but an Open House that all kinds of people, new friends & old, gathered, came & went throughout the whole day.

Black Eyed Peas & Sauerkraut (for Good Luck)

1 Lb. Black Eyed Peas (soak overnight – rinse & drain)
8 C. Water – simmer & add
1/2 Package Bacon browned & crumbled
1 large Onion chopped
1 stalk Celery diced
4 cloves Garlic, minced
6 t. Chicken Broth
1/2 t. Salt
1/4 t. Pepper
Flour to thicken
Add some chopped Parsley at the end.

1-2 bags Sauerkraut
Small Pork Roast or other piece of pork, not too fatty
1 lg. Onion chopped
2 cloves Garlic

Directions:

Sauerkraut: Slow cook sauerkraut, pork, onion & garlic adding a little water if needed.

Peas: Soak peas overnight; drain & rinse. In large pot add peas to water & simmer. In heavy skillet cook bacon until crisp; set aside to drain on paper towels. Cook onion, celery and garlic in bacon drippings until tender & add to peas along with crumbled bacon. Adjust seasonings to taste, cover & simmer until peas are tender. Serve with hot sauce on the side…

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Valentines Day

Posted by Valerie on December 20, 2009

Tomato Aspic

(Nell, Jaci’s mom would sometimes serve this at her fancy luncheons in Scranton)

1 T. Gelatin or Agar Flakes (Dissolved in cold water below)
1/2 C. Cold Water
2 C. Tomato Juice (heat 1 C. & add to Gelatin mix)
Stir until dissolved before adding the remaining cold Tomato Juice & seasoning
1 t. Horseradish
Dash Worstershire Sauce
Salt

Cream Cheese rolled into small balls
Pecans (chopped for coating cream cheese balls)

Drop into Tomato mixture & refrigerate 4-6 hrs. in individual servings or one large bowl.

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Boston Brown Bread

The bread is available to buy in a can at the grocery store.
Slice & serve with cream cheese sandwich style with the one you love.

Or make your own Boston Brown Bread:

1 C. Cornmeal
2 C. Graham Meal
1 t. salt
1 1/2 t. soda
3/4 C. Molasses
1-pint sour milk (or buttermilk)

Mix meal salt & soda well together, add the molasses & sour milk; mix well, divide in three; place in greased molds (cans work well in a tall pan) & steam one & one-half hours.

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St. Patricks Day

Posted by Valerie on December 19, 2009

Corned Beef & Cabbage

1 3.5 lb Corned Beef Brisket
8 cups Chicken broth or Water
4 large Bay Leaves
6 large Dried Peppers
4 or 5 cloves of Garlic
1 t. Peppercorns
1 T. 5 Spice
3 lg. Onions quartered
8 – 10 smalish Potatoes
1 head Cabbage cut into 6ths
2 or 3 Carrots

H20 to cover brisket & bring to a boil. Then turn down to a slow simmer.
After about 30 min. skim off any foam. Then add:
Dried Red Peppers
Peppercorns
Bay Leaves
Garlic
5 Spice

Cook according to package (about 50 min per pound)
Add: potatoes & onions 30 min. before done.
Cabbage 15 min. before done. Do not over cook cabbage.

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Birthdays

Posted by Valerie on December 18, 2009

“The” Chocolate Cake

2 Eggs
1 C. Oil, Crisco or Margarine
1/2 C. Cocoa
3 C. Flour
1 C. Buttermilk (or 1/2 C. Yogurt & 1/2 C. Milk)
1 1/2 C. Sugar (+2 T. – low alt.)
2 t. Vanilla
2 t. Soda (+1/4 t. – low alt.)
1 t. Salt
2 C. Hot Coffee or Espresso (high altitude) – 1 1/2 C. (low altitude)

Pile ingredients in order given then mix after hot coffee is added to top.
Bake at 325-350 for 35-45 minutes in greased pan.
Makes two 8-9 inch layers or one Cat/Bear/Penguin mold

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Chocolate Cream Cheese Icing:

1 C. Powdered sugar
2 T. Cocoa
8oz. Cream cheese
2 T. Butter
2 t. Vanilla

Posted in "The" Chololate Cake, Cream Cheese Icing | 1 Comment »

May Flowers

Posted by Valerie on December 17, 2009

Most requested at Birthday dinner…

Dolmades

Grape Leaves for wrapping
Rice (start cooking)
Onion – Saute & add to rice:
Olive Oil
Mint
Parsley
(Dill – optional)
Salt
Pepper

Remove from heat before rice is fully cooked & roll 1 T. rice mixture in each leaf.
Line large skillet with broken leaves & pack rolls tightly into pan & add remaining water with some lemon juice. Steam approximately 30-45 minutes. Cover with lemon egg sauce & serve.

Lemon Egg Sauce

2-3 Eggs beat & add
1 C. cold Water with
2 T. Flour
Add 1-2 Lemons
Small amt. of melted Butter
Salt
Pepper

Cook in double boiler stirring constantly until fluffy.

Posted in Dolmades, Lemon Egg Sauce | 1 Comment »

Summer Food

Posted by Valerie on December 16, 2009

Family Favorites!

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Summer Tea

Start with about a half a glass or more strong Lipton Tea, iced
Add a dash (up to about 50/50) of orange juice
Garnish with a bruised sprig of fresh spearmint
Drink outside on the porch & enjoy!

Tabouli

1 C. Dry Bulghar Wheat
1 1/2 C. Boiling Water
1 1/2 t. Salt

1/4 C. Lemon Juice
1 heaping t. crushed, fresh Garlic
1/2 C. Chopped Scallions (include greens)
1/2 t. Dried Mint
1/4 C. Virgin Olive Oil
2 Med. Tomatoes – diced
1 packed C. fresh chopped Parsley

Combine Bulghar, boiling water & salt in bowl. Cover & let stand 15-20 minutes, or until Bulghar is chewable. Squeeze out any excess water.
Add the rest of the ingredients & refrigerate 2-3 hours.

Garnish with Feta cheese & Kalamata olives

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4th of July (Short & Sweet)

Posted by Valerie on December 15, 2009

EJ’s Favorite & Nell’s recipe

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Vanilla Ice Cream

1 qt thin cream
3/4 c. sugar
1 1/2 T. vanilla
Mix and freeze in ice cream freezer.
Also works with snow…

Not quite as good with Goat’s Milk!

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Warm Summer Nights

Posted by Valerie on December 14, 2009

Night Tree

Crescent (or Half Moon) Cookies

1 C. Butter
1/2 C. Sugar
2 1/4 C. Flour
1 t. Almond
1/2 t. Salt
1 egg

Roll out and cut into crescent moons.
Bake at 400 for 6-9 min. on un-greased cookie sheet.
Dust with powdered sugar.

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Cucumber Salad

(Very simple & just as good with cabbage instead)
2 Cucumbers sliced
4 Green Onions chopped
Olive oil
Vinegar
Salt
Pepper
Garlic Powder

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Fall Harvest

Posted by Valerie on December 13, 2009

Hearty Oatmeal Crackers

3 C. Oatmeal
1 C. Toasted Wheat Germ
2 C. Flour
4 T. Sugar
1 t. Salt
3/4 C. Oil
1 C. Water

Mix dry ingredients, add oil & water then mix with hands. Grease 2 cookie sheets & add 1/2 in each pan. Roll from the middle out, about 1/8th inch thick. Sprinkle with Salt & or Sesame Seeds & cut into squares before baking. A pizza cutter works best.
Bake at 300 for about 30 minutes until crisp, not brown.

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Halloween

Posted by Valerie on December 12, 2009

Adelle Davis Bread

3 C. Hot Water
3/4 C. Honey
1/4 C. Oil
3-4 T. Yeast
1 T. Salt
5 C. Whole Wheat Flour (+3 C. WW Flour added later = 8 C. total)

Mix all ingredients together for 5 minutes then add:
3 C. Whole Wheat Flour (Pastry Flour if possible)
Knead for 8 minutes & form into pans.
Place in cold oven, then when dough is raised turn oven on.
Bake at 350 for 45 minutes.

Slice & make Goblin Sandwiches for Halloween…

Open-face with Swiss Cheese, Sauerkraut for hair, green olives for eyes, hot dogs for mouth & horns.

Posted in Adelle Davis Bread, Goblin Sandwiches | 2 Comments »

Thanksgiving

Posted by Valerie on December 11, 2009

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Thanksgiving Yams

(Jaci’s mothers recipe & a favorite of Zoe & Val’s)

Layer in Casserole:
2 Cans Sliced Yams
(Slice & Flour, Fry in butter)
Crushed Pineapple (Save juice)
Sour Cream (mix in the pineapple juice)
Brown Sugar for top

Bake at 300-350 for aprox. 30 min.

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Fasoulada! Christmas Bazaar!

Posted by Valerie on December 10, 2009

I don’t know anyone that knew Jaci & didn’t have some of her Greek Bean Soup. Either at the house or at the Christmas Bazaar on Arvada. From us to all of you…

Greek Bean Soup (Fasoulada)

8-10 C. Water
1 lb. (or a little over 2 C.) Dried Pinto Beans (Sort, rinse & soak over night)

1 lg. Onion (chopped)
4 Stalks of Celery
3 Cloves of Garlic
3 T. Oregano
1/2 C. Olive Oil (Simmer with beans a couple, three, four hours in the same water)

4 Carrots (30 min to an hour before soup is done)
1/2 Bunch of Parsley (Last 5-10 min before serving)
Salt
Pepper

Try it with some tomatoes or 3 T. Tomato Paste Jaci added it sometimes.
Hilarey tops hers with a bit of Feta (Yum!)

I don’t remember Jaci making this on the stove ever. It was always a huge batch in the turkey roaster to share with everyone.
The last batch I made I had put on the heat about 5 in the morning in a crock-pot (on High) to serve around Noon. It still wasn’t quite done at 10am. That included the crock-pot taking forever to heat up and cooking a little slower than the stove. I put the carrots in at the same time and they were super mushy by the end. Don’t do that…

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