Homemade ice cream sandwiches

If you like ice cream sandwiches, and would like to create your own, simply cut the peanut butter marble bars or other bar cookies into the size you'd like and spread softened ice cream between the 2 "bottoms" and freeze until firm. To make them really special roll the edges in frosting, melted chocolate or in red, white and blue, or whatever color sprinkles you like, and freeze until firm. When frozen, place each sandwich in a plastic baggie until serving time. Of course you may also make round sandwiches by using large round cookies instead of bars.

Vietnamese Grilled Beef

½ tsp freshly cracked black pepper
1½ tsp sugar
2 cloves garlic, minced
2 T oyster sauce
1 tsp Thai fish sauce
1 T soy sauce
1 lb sirloin tips, cut into cubes or strips

In a medium bowl, combine all ingredients, except beef, and whisk until well-blended. Pour over beef and stir until beef is well-coated. Marinate in the refrigerator for at least 2 hours, or up to a day. If using beef strips, place on grill and turn with tongs. Cubes may be placed directly on the grill or on shish kabob skewers. Grill until desired doneness is reached.

Barbecue preparation

• Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave.


• Use a timer to remind you when to check or turn food on the grill.


• Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.


• Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.


• Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
  Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.


• Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.

Private cooking lesson

Carol received a gift certificate for Mother's Day and used it to increase her repetoire of quick and healthy recipes.

Private cooking lesson

Jodie and John are putting the finishing touches on their Chicken Breasts in Filo.





Thank you cooking with us last week; we had a lot of fun. I couldn't believe we prepared 4 meals in 2 hours, which were all delicious!!! In fact, this evening we made the Chicken Breasts in Filo again, because we were so impressed with the flavor. And, I really enjoyed the Spaghetti and Artichoke leftovers; it was just as delicious the next day.
.......................Jodie & John B., Sturbridge, Massachusetts

Private cooking lesson

See Jenn and Mike as they worked with wonton wrappers to make Chinese Dumplings / Potstickers, Chocolate Butterflies and Shortcut Cannolis.

Birthday cooking class

Everyone thoroughly enjoyed the experience.It was the best gift I could give to my mother-in-law! The food was simply delicious, especially the pesto sauce and the versatile cake was ultimate! Thanks for the visit,
Anuja A., Ashland, MA

Staging a last minute picnic

On a recent visit to my son and his family in Michigan, my daughter-in-law, 6 year old granddaughter and I put together a delectable picnic supper in a very short amount of time. Since it was both delicious and enjoyable I thought that I'd share what we did so that you might be inspired to stage your own last minute picnic. We first went to a wonderful Italian grocery/gourmet shop and purchased some cold cuts, cheeses and freshly baked breads. When we got home my daughter-in-law roasted some asparagus and green beans, which she had drizzled with a little balsamic vinegar, olive oil and spices. (She roasted both veggies on the same large cookie sheet so there was very little clean up.) While she did that my granddaughter and I made fruit kabobs for dessert. We cut up chunks of watermelon, mango and pineapple and threaded them on 6" skewers alternately with green grapes and strawberries. We also made a quick and tasty yogurt dip to accompany the kabobs. A bag of potato chips, some mustards, sparkling water and wine were added to the cooler and we were all set. Not only did the adults enjoy their dinner, but it greatly appealed to my granddaughter and her 2½ year old brother as well. Everyone enjoyed being outdoors and there were no dishes to clean or crumbs to vacuum!

Fillet of Sole Sauté

© 1991 "From Ellie's Kitchen to Yours"

1 lb fillet of sole
2 to 3 T flour
Salt and pepper, to taste
1 T butter
1 T olive oil
1 to 2 T fresh lemon juice

Combine flour, salt and pepper. Lightly dip sole into seasoned flour, shaking off the excess. Heat butter and olive oil in a frying pan. Sauté fish fillets for approximately 1½ to 2 minutes per side. Squeeze a little fresh lemon juice directly into the frying pan and allow it to sizzle and reduce. Then swirl fish around in juice. Cook for one more minute or until fish is golden. Do not overcook.

Hint: Flounder, a flat fish similar to sole, also works well in this recipe. The secret to this recipe is adding the lemon juice while the fish is cooking, as opposed to squeezing it on after it is cooked.

Library cooking demonstration

These exerps are from a cooking demonstration presented at the Peabody Institute Library, Danvers, Mass. Watch and enjoy!

Click on ► above to start video
We were thrilled with your program-we have received nothing but positive and enthusiastic feedback from our patrons[and a good deal of regret from those on staff who have copies of the recipes but were unable to attend!].I made your linguine & broccoli for dinner on Friday at home-really delicious!
D. Maturi, Peabody Institute Library, Danvers Massachusetts

Keeping lettuce fresh

Although on occasion I have purchased lettuce in a bag, I prefer buying heads of red leaf, green leaf, Romaine or Boston lettuce and washing and storing it myself. The secret to keeping the lettuce fresh and crisp is to remove the core, wash the leaves and dry them thoroughly. I find that using a salad spinner dries the leaves the best. After the leaves have been spun dry, I wrap them in a piece of paper towel, place in a plastic bag and refrigerate. Lettuce and baby spinach cared for in this manner will remain fresh for several days and often for up to a week.

Bridal shower cooking demonstration

Olga surely seemed surprised at having a cooking demonstration as part of her bridal shower. Her friends enjoyed her culinary creations.

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Library cooking demonstration

These exerps are from a cooking demonstration presented at the Thomas Crane Public Library, Quincy. Watch and enjoy!

Click on ► above to start video

Thanks again for a great program.
M. Allen, Thomas Crane Public Library, Quincy, Mass.

Restaurant Week

Have you ever participated in Restaurant Week Boston? This event allows you to sample new restaurants and visit old favorites, at reduced prices. Chefs at over 200 restaurants in and around Greater Boston will serve special 3- course lunches for $20.09 and/or dinners for $33.09 This year, for the first time, a 2 course lunch option will also be available for $15.09.

During the past few years I have attended Restaurant Week, both during August and March, and enjoyed it immensely. It has been fun visiting restaurants that often require reservations far in advance, or that I’ve heard wonderful things about and never taken the opportunity to try. So if you’re a passionate foodie, or just like to check out new menus and see different restaurants, I suggest that you sign up for some delicious meals during these upcoming Restaurant Weeks. To do so, visit bostonusa.com/restaurantweek.

Versatility of yogurt

Did you know that you can substitute yogurt in recipes calling for buttermilk, sour milk or sour cream? To trim calories and fat, you may use non fat yogurt, however that tends to be quite watery, so you'll probably want to drain it when substituting it for sour cream in dips, breads and cakes. To drain yogurt, line a funnel or coffee filter with a paper filter or cheesecloth and place over a bowl or pitcher. Allow it to drain for several hours, in the refrigerator, until it reaches the consistency that you desire. If, however, you use Greek yogurt, which is thicker than most other yogurt, you won't have to drain it.