What Wise Guys Eat

When I lived in the North End of Boston, in the nineteen eighties and nineties, I hung around a neighborhood bar from time to time, called The Corner Café. It was located on Prince Street near the corner of Salem Street. And it was indeed a neighborhood place. The owner, Richie Longo, was a neighborhood kid who grew up on Prince Street and duly attended Saint Leonard's School-as his first generation Italian-American parents had-along with all the other neighborhood kids.

The regular patrons at the time, were neighborhood people too; all of whom seemed to have nicknames. (although, the nicknames were useful for identification purposes). There was Joe the Lawyer, who wasn't a lawyer at all, but worked as an insurance investigator. Then there was John the Lawyer, who was a stockbroker, and John the Lawyer, who really was a lawyer with an office across the street. And I was always confused about Mary the Nurse, whose nickname seemed unnecessary; she was indeed a nurse, but she was the only regular named Mary.

Then there were the rest of the regulars: mostly young men ,who fancied themselves to be wise guys. Their conversations were peppered with phrases like 'fuggeddaboudit,' and 'ba-da-bing!' And they often talked about 'needing to see this guy,' or 'having to take care of that thing.' But despite the fact that they revered Robert DiNiro, and may have harbored dreams of being known by a nickname like "extreme unction," the most serious crime any of them may ever have committed was betting on the Red Sox late in September.

When these local heros weren't talking about 'this guy,' or 'that thing,' though, the conversation tended to stray toward food; often, toward Chicken Scarpariello. This was a hot dish-literally, and figuratively-during my years in Boston. And the folks often debated the qualities of one preparation over another. The talk often centered around the merits of Cantina d'Italia's recipe, that included sausage, over Felicia's, that didn't. Sausage or not, though, Chicken Scarpariello is the kind of dish that would please any wise guy because it encourages eating with a fork in one hand an a torn-off piece of crusty bread in the other; the latter, used for sopping up the sauce, and for punctuating various exclamations of 'fuggeddaboudit,' or 'ba-da-bing.'

The short version of the history of Chicken Scarpariello, 'shoemaker's-style', is that it was named for the humble fellow who cobbled together the ingredients for the dish from his meager pantry. How it became a wise guy favorite is more obscure, and very likely lost to history. But I suggest that when you serve Chicken Scarpariello at home, the dinner table conversation will become animated and rise a decibel or two above normal. And will you and your fellow diners enjoy it? Fuggeddaboudit.

Skip's Chicken Scarpariello
Chicken, Shoemaker's-Style
Excerpted from my second cookbook, "Almost Italian."

Ingredients:

2 ½ - 3 Lb. Frying chicken cut into 8 pieces
4 Tbs. Olive oil
4 Cloves garlic, peeled, and sliced thinly
1 Cup dry white wine (Pinot Grigio or Verdicchio are popular choices)
6 - 8 hot cherry peppers, cored, seeded, and coarsely chopped
1 14 oz. Can chicken broth (preferably low sodium)
4 Tbs. Flat-leaf Italian parsley
2 Tbs. Unsalted butter
Juice of 1 lemon
Salt & freshly ground black pepper
Six Links sweet Italian sausage, cut into 1 in. chunks (optional)
4 Tbs. Flat-leaf Italian parsley

Preparation:

Season the chicken pieces on all sides with salt and freshly ground black pepper.

Heat a large sauté pan over medium-high heat, then add the olive oil. Add the garlic and sauté for about 1 minute, being careful not to let the garlic burn.

Add the chicken pieces to the sauté pan without crowding. Do this step in batches if necessary. Cook the chicken pieces, turning occasionally, until they're golden brown all over; about 10 minutes. Remove the chicken pieces from the pan and reserve on a plate, covering them with aluminum foil.

Raise the heat to high, and add the wine. Boil, stirring with a wooden spoon to loosen any bits of chicken that may have caramelized on the bottom of the pan, for about 2 minutes. Add the cherry peppers, chicken broth, parsley, and butter. Allow the mixture to return to the boil, then stir in the lemon juice. Taste for seasoning and add salt and pepper as necessary.

Lower the heat to the simmer, return the chicken to the pan, and simmer, covered, for about 15 minutes. For a real wise guy presentation, add the sausage at this point too.

To Serve

Remove the chicken (and optional sausage) pieces to a platter, cover with the sauce and garnish with the parsley. Serve with plenty of Italian bread for sopping up the sauce.

Serves four

By Skip Lombardi

A Healthy Summertime Snack For Your Kids

Oh, for the lazy days of Summer.... As If!

Nowadays we all rush around trying to balance two jobs, the kids and running the house. Many of us are taking classes on top of that.

The end result is we often just grab whatever is handy to snack on. Chips or sweet snacks like cookies or snack cakes. Not very healthy,eh? Try this instead. Take a few minutes and buy a package of tropical fruit mix at the market along with some wooden skewers. Also buy a package of popcorn chicken bites ( Tyson makes some really good ones).

You have all you need to make a platter of mini kebobs that your children will love.

Just make some up in the morning and place on a platter in the fridge.

They'll grab 'em and go.

Here's the recipe instructions:

Take a skewer and slide two pieces of fruit on
add one piece of pre cooked popcorn chicken
add a slice of banana
you may also put cheese cubes next if you like
now just repeat the process until the skewers are filled up
arrange on a platter and cover with plastic wrap.

Chill and watch them disappear!

This idea works really well as an appetizer also. Simply use long toothpicks instead of skewers and arrange on a bed of rice or lettuce leaves.

To get my recipe "Sweet & Spicy Popcorn Chicken" free just e-mail me at ronnie8444@roniesmagickitchen.com. Please put popcorn chicken in the subject line. I hope you can use this idea.


By Ronnie Daniels

The Ultimate Chocolate Chip Cookie Experience

Just about everyone loves freshly baked chocolate chip cookies. Many of us have fond memories from our childhoods of the aroma of freshly baked chocolate chip cookies filling up the house. Our eager little eyes anxiously awaiting their arrival from oven to countertop.

Chocolate chip cookies are the ultimate comfort food. There's just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors.

If you're a fruit lover you'll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies.

Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate?

If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, craisins, candy bars, espresso beans, m&ms, candy cane, walnuts, peanuts, macadamia nuts, dark chocolate or big chunks of milk chocolate.

Some folks love eating gourmet chocolate chip cookie bars and even chocolate chip cookie pie!

If you have special dietary needs, you can still enjoy home baked chocolate chip cookies. There are special recipes online for low fat chocolate chip cookies, vegan chocolate chip cookies, wheat free and egg free chocolate chip cookies, and whole wheat chocolate chip cookies.

Now that you know about the many ways you can enjoy the world's most famous cookie, I hope you will try many of the delicious recipes so you too can enjoy the ultimate chocolate chip cookie experience.


By Donna Monday

No Bake Cookies Are Easy to Make and Fun to Eat

Got an urge for a homemade cookie snack but don't feel like mixing up a bunch of ingredients and baking? No problem. Whip up a batch of no bake cookies to satisfy your hunger craving.

No bake cookies are easy to make and involve only a few simple ingredients. Fresh ingredients like milk, butter, sugar, peanut butter, uncooked oatmeal (rolled oats), cocoa, marshmallows, chocolate chips, raisins and chopped walnuts or pecans are commonly used to make easy no bake cookies.

Online you can find many delicious and unique no bake cookie recipes like:





Chocolate Peanut Oatmeal Cookies



Chewy Chocolate Marshmallow Cookies



Chocolate Fudge Oatmeal Cookies



Crunchy Cereal Ball Cookies



Old Fashioned Rum Ball Cookies



Wonderful White Chocolate Cookies





Kids enjoy making no bake cookies as well as adults because it's literally as easy as mixing all the ingredients together in a bowl, rolling the dough up into balls, and plopping them down on wax paper to cool.

The most fun part, of course, about no bake cookies is when you get to eat them! For so little effort, they're a great big delight for your sweet tooth.

About The Author

By Donna Monday

Sot Suppe (Norwegian Sweet Soup)

My mother was the daughter of Norwegian immigrants who homesteaded our small Wisconsin dairy farm in the late 1800s. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is made with dried fruit and tapioca.

Sot Suppe





6 cups water



1/3 cup sugar



1 tablespoon quick-cooking tapioca



1/4 to 1/2 teaspoon cinnamon (depending upon how well you like the taste of cinnamon; you can also use a cinnamon stick)



2 cups dried fruit (use any kind you like: apples, apricots, peaches or a mixture of dried fruit)



1 cup raisins (dark or golden)



1 cup dried prunes



1 tablespoon lemon juice (you can also use 1 teaspoon of dried lemon rind or several slices of fresh lemon)





In a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring to boiling, stirring constantly. Stir in fruit (including the lemon if you're using sliced lemon) and heat to boiling again. Cover. Simmer for 15 minutes, or until the fruit is tender.

After the fruit is tender, if you're using lemon juice, stir in the lemon juice (or teaspoon of dried lemon rind). Serve either cold or warm, depending upon your preference. If you use a sliced lemon, remove the lemon rind before serving.

For a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross-country skiing), serve sweet soup with Julekake or Christmas bread, Christmas cookies, open-faced sandwiches, and a variety of sliced cheeses.

Sweet Soup also is good served cold on a hot summer day.

About The Author

By LeAnn R. Ralph

Tantalizing Turkey

You too can make a spectacular turkey dinner!

TT has what you need to help you at every step. You even get carving directions with graphics, guidance about the best way to thaw, stuff and roast your turkey, recipes and more. See what's inside.

Get answers to your most pressing turkey questions about how leftover turkey can be stored properly and what do you need to do to a turkey just before roasting it. Pick up invaluable Turkey Tips about Thermometer Placement and even how do you will know when the turkey is done. Learn about thawing your turkey using both the refrigerator and the cold water methods.

Not sure how to "Get Stuffed" the right way? Never fear, follow the Tantalizing Turkey's simple guidelines and you are on your way! You even get complete details (with approximate cooking times) for the Open Pan Method of roasting your turkey.

Once your turkey is roasted to perfection, don't mess up the meal with poor carving, follow the easy to understand carving instructions (complete with diagrams).

The turkey however is only one part of the presentation. Don't miss out on the mouth watering Turkey Apple Stuffing recipe and complete details on how to make Turkey Gravy with drippings or without. The recipes continue with ideas for dealing with the leftovers (the best part). Lots of ideas for you to use up the remains of your bird and enjoy dessert with this recipe for Handy Turkey Cookies (which doesn't actually contain turkey but who cares it tastes great)!

Handy Turkey Cookies

(NAPSA) - A Thanksgiving feast is not complete without dessert. And such a sweet ending can be a terrific way for youngsters to join in the preparation. Decorating these simple, "handy" cookies can be a light, tasty way to top a scrumptious meal-with some help from the little ones.

Makes about 2 1/2 dozen cookies

For the dough:





1 cup (2 sticks) butter or margarine, softened



3/4 cup sugar



1 large egg



1 teaspoon vanilla extract



2 3/4 cups all-purpose flour



1 teaspoon baking soda



1 teaspoon cream of tartar





For the decorations:





1 cup prepared vanilla frosting (from a 16 oz. can)



Assorted colored sugars



Mini chocolate chips



Candy corn



Red fruit leather





Special aids:





Hand-shaped template or cookie cutter



Small resealable plastic bag



Scissors





Making the cookies:

In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated.

In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended. (The mixture will be crumbly.)

Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.

Preheat oven to 350 F. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.

Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8-10 minutes; transfer to wire racks to cool completely.

Decorating the cookies:

Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger.

Sprinkle "feathers" with colored sugar. Pipe a dot for the "eye" on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each nose and attach to thumb with a little frosting.

Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."

Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.


By Chris Sadler

Frugal and Easy Thanksgiving Recipes

Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!

So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family's favorites:

Corn-Rice Casserole





1 1/2 cups minute rice (uncooked)



2 cans cream-style corn



1 small onion, chopped



1 medium green pepper, chopped



1/2 cup butter or margarine



8 oz. jar Cheez Whiz





Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.

Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.

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Sweet Potato Casserole





2 16-oz. cans sweet potatoes



1/4 cup butter



3/4 cup sugar



1/2 tsp. salt



2 eggs



1/2 cup milk



1 tsp. vanilla





Topping:





1 cup brown sugar



1/4 cup butter



2 tsp. cinnamon



1/4 cup flour





Drain sweet potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9" square baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

Tip: You can make this the day before. Just refrigerate till you are ready to bake.

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This one is perfect for supper the night before Thanksgiving.

Harvest Time Soup





1 1/2 cups water



1 cup cubed potatoes



1/2 cup chopped carrots



1/2 cup chopped celery



3/4 lb. process cheese spread, cubed



1 cup ham, cubed





Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.

Add cheese and ham; cook, stirring till cheese is melted.

This makes about 4 servings, but it could easily be cut in half or doubled.

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Samuel Adams, father of the American Revolution:

"It is therefore recommended ... to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor ..."-November 1, 1777

(adopted by the 13 states as the first official Thanksgiving Proclamation)


By Cyndi Roberts